Stoneline Cookware Care Instructions
Care and Use InstructionsBefore first use of your Stoneline pan, please clean it with a soft sponge in warm soapy water. Be sure any loose metallic particles from the production process are removed; pay particular attention to the magnetised base. Allow the cookware to dry. Now season your COLD cookware by placing a teaspoon of a high-temperature cooking oil.
Stoneline recommends the following oils;
Vegetable Oil – Designed to have a mild flavor and a high smoke point, making it ideal for frying and other high-heat cooking. It is the most common oil worldwide.
Canola Oil – Derived from rapeseed, canola oil is considered by many researchers to be healthier than vegetable oil because it contains less saturated fat. It is ideal for frying and high-heat cooking.
Rice-bran Oil - Extracted from the germ and inner husk of rice. It is notable for its high smoke point and mild flavor, making it suitable for high-temperature cooking methods.
Using a paper towel spread the oil over the cookware surfaces. Your Stoneline cookware is now ready to use!
CookingYou do not need to cook with any fats or oils on your Stoneline Cookware, however you do need to pay particular attention to the heat you are cooking at as it can be difficult to tell how hot the surface is. Stoneline is a great conductor of heat so you do not need to go above ¾ heat. Always use on the right size element. Never leave an empty fry pan on a hot element, or heat excessively before using. Never leave a fry pan that is in use unattended.
To prolong the life of your Stoneline Cookware we recommend using only silicone, wood or similar utensils. We do not recommend using any metal utensils as with enough force this can damage the stone surface or shorten the life of your cookware. Do not cut anything on the stone surface as this may result in some damage, same as if you cut into any non stick surface.
Using in the OvenAll Stoneline pans, pots, and lids are safe up to 180˚ Celsius/350˚ Fahrenheit. NEVER put hot cookware straight into cold water as it may cause the cookware coating to crack. If you place a pan in the oven to grill, e.g. grill the top of a Frittata, we recommend placing tinfoil over the handles to protect them.
CleaningLike all non-stick cookware, we do not recommend putting Stoneline in the dishwasher because of the harsh detergents. Because Stoneline is so easy to clean, we recommend hand washing with a sponge, cloth or nylon brush or “Scotchbrite” type cleaning pad where necessary, or simply wipe out with a paper towel for minimum mess cooking. If you use any detergents please remember these are designed to dissolve oil and repeated washing will dissolve the natural oil in the stone surface. If feel your Stoneline Cookware is losing its natural non-stick feeling or you regularly clean your cookware with detergents you need to re-season your cookware. Take a paper towel and wipe half to a full teaspoon of high temperature oil over the surface while cold. Wipe out any excess oil. This will re-season your cookware.
We recommend hand washing your cookware with dish-wash detergent at least every second use to avoid carbon build-up on the surface -washing is especially important after cooking with meat for health and safety reasons.
StoringIf the pans are nested one on top of the other, we recommend placing a paper towel between each pan to prevent scratches -we have specially produced pan protection separators available for purchase on our website. If need be, the handles may be tightened with a Phillips head screwdriver.
The most common problems that are reported with any nonstick cookware are caused by using the pans with metal utensils, using the pans over too high heat, and not cleaning the pans properly. By following these guidelines, you can extend the life of your Stoneline cookware for many years!
Happy cooking from all of us at Stoneline, for further orders or inquiries feel free to contact us