A. Choosing the correct cookware is very important and several things should be taken into consideration i.e. food produce to be cooked. For example certain acidic ingredients will react with aluminium so if you are cooking fruit, do not use an aluminium pan. The surface of an aluminium pan is porous and will absorb juices; therefore it is best to use a pan for meat and a second for fish. Size of pan is also important; the diameter of the base should cover the size of the burner or ring. You should also consider what cooker types you will be using the cookware on.

Aluminium and copper pans can be used on all heat sources except induction. Not all stainless steel cookware is suitable for induction; always refer to the manufacturers symbols for each piece. In todays changing market non-stick cookware is now being used more and more in the catering industry, so a variety of foodstuffs can be cooked in the same pan which is proving more efficient to a busy catering environment.

A. The Commercialware range is so energy efficient there is seldom a need to use more than a low or medium heat which will prolong the life of your coating and of course conserve energy with the added bonus of locking in nutrients. We would also recommend that you do not leave a pan unattended or allow it to get very hot without food in the pan because temperatures above 260°C/500°F can be reached while cooking.

This will burn and even taint the food and of course ruin your gourmet dish. Your Commercialware has a premium Silverstone® non-stick coating which will not begin to deteriorate until it reaches sustained temperatures above 310°C/590°F - this is far above the heat required for boiling, baking or frying. It is also above the smoke point for butter, fat and other cooking oils.

A. A non-stick coating can stop releasing food and begin sticking for the following reasons:

Use of excessive/prolonged high heat
Excessive high heat is not recommended for any non-stick cookware products.  Over a period of time this will damage the cookware and lead to a deterioration in the non-stick capabilities.  This will cause a pan to loose some of its stick resistant properties or cause the non-stick to break down all together.  Our cookware conducts heat evenly at lower temperatures so a low to medium heat is always advisable to preserve your non-stick coating.

Use of cooking sprays
Cooking spray burns at lower temperatures and can burn into the non-stick coating causing build up of the spray.  This will cause food to stick and damage to the non-stick coating and sometimes give the cookware a "rusty" appearance.  The use of cooking sprays and the use of high heat will void your cookware warranty.  We advise to use olive oil, peanut oil, butter, or margarine for flavour.  Pans should be cleaned with warm soapy water and rinsed well after every use to prevent food residue from building up.  Failure to do this will cause sticking and damage the non-stick coating.

Meyer Commercialware have in the range silicone sleeves to fit over the long pan handles, these will withstand temperatures up to 700°C. Which are easy to fit and come in two convenient sizes.

Cookware sold as “18/10 stainless steel cookware suitable for induction” should have a base that is magnetic, a simple test is to drop a magnet onto the cookware, the stronger the adhesion, the better the reaction with the induction coil.