HOW TO PROPERLY HEAT COOKWARE
At ZWILLING we have many different sizes, shapes and materials of pans and pots. Various questions can arise when in use, regarding heating and the reaction of the materials to heat. How do you heat the cookware correctly and in doing so also save energy? A good question, which can have an impact on the life of your cookware and the success of your dishes, and to which you’ll find the right answer here.
CORRECT HEATING – THE FIVE BASIC RULES
Correct heating is good for cookware and can increase its life. It also means energy-efficient preparation and your food simply tastes better. You should observe the following basic rules for working at the stove at the right temperature.
- Extreme over-heating often unnecessarily wastes a lot of energy and can permanently damage the base.
- The hotplate should correspond to the diameter of the pot base, so no heat is lost around the free edges.
- Cookware should not be heated when empty for a long time. Too high temperatures of several hundred degrees can arise quickly and damage the cookware (base, coating, enamel).
- To lose as little heat as possible we recommend cooking with the lid on.
- All food needs to be heated properly and not simply burned.
CORRECT HEATING, STEP BY STEP
Our step-by-step guide will help you achieve the right measure of energy with the right settings, to heat your food correctly and at the same time not to punish your cookware by overheating it.
- To start, turn the hot plate to medium. Thanks to their excellent heat conduction properties it is not necessary to set ZWILLING, BALLARINI or STAUB cookware on the highest heat.
- Please remember that some oils and fats burn at low temperatures. We recommend products with a smoke point (that’s the point at which fats and oils start to decompose in the pan and begin to smoke) of around 200° C (400° F) or higher.
- Reducing the heat is energy-efficient and prevents over-heating. This is important as over-heating can lead to discoloration. This would not directly impair the function of the cookware but extreme over-heating can permanently damage the base and also the coating.
- Using a lid can further lower energy consumption as the heat does not immediately escape.
Top tip: With our BALLARINI products with thermopoint technology, incorrect heating is a thing of the past, as the thermopoint turns from green to red, showing you when the ideal temperature has been reached and you can reduce the heat source.
If you buy good cookware from ZWILLING, you are giving yourself a important advantage. Namely that our pots and pans also provide very good heat conduction. Thanks to sophisticated technology in the base of the pot or pan and excellent heat distribution right up to the edges, you can achieve a great deal with less energy. For you this means: You don’t always have to be at full power, as a lot of food is heated just as sufficiently and evenly in our outstanding cookware over medium heat.
NOTE FOR DIFFERENT STOVE TYPES
But does this also apply to your stove? Depending on which stove you use, there can also be differences, that of course we don’t want to leave out:
- Note for induction stoves: Heat the cookware slowly and never unattended at a medium heat and do not use the boost function. A buzzing or humming noise may occur at high heat levels. This is for technical reasons and does not indicate a defect in the stove or cookware. If the diameter of the hob does not correspond to the base of the pan, the hob may not respond.
- Note for gas stoves: If you are frying on a gas stove, make sure that the gas flame does not reach past the base of the pot or pan.
- General tip for working on a gas stove: Using an oven glove guards against burns.
AVOID OVERHEATING STAINLESS STEEL COOKWARE
Stainless steel cookware — from ZWILLING or DEMEYERE for example — is best heated slowly at a medium heat before oil or fat is added, due to its material properties. Where induction stoves are concerned, do not use the boost function, so as to avoid over-heating and the resultant discoloration — extreme over-heating can damage the base of the pan.
HEATING ALUMINUM COOKWARE CORRECTLY
Heat aluminum cookware slowly to start with over a medium heat. The energy supply generates temperatures in aluminum cookware that are perfectly adequate. Otherwise over-heating can occur, particularly on induction stoves, and temperatures of up to 500 °C can be reached! This is not only inefficient, it damages the coating and the base of the cookware.
HEATING CAST IRON COOKWARE CORRECTLY
When using our cast iron STAUB cocottes it is important to heat slowly over a low heat. Because they are heat-resistant up to 250 °C and can, after all, be used in the oven. Please be aware that the handles of the cocottes also heat up when cooking or baking. Therefore use pan holders, oven gloves or the appropriate STAUB silicone handles for holding and lifting.
HEATING UNCOATED ZWILLING PANS
The inside of uncoated ZWILLING stainless steel pans is made of 18/10 stainless steel. This is extremely hygienic, taste-neutral and particularly suitable for searing unbreaded meat such as steaks, up to 300 °C. For the best frying result, we recommend pouring in the oil at the optimum temperature, heating it briefly and then adding the food to be fried. It is not unusual that the meat then sticks to the bottom of the pan. However, after two to three minutes it comes off by itself. You can check its progress by trying to lift the edges with a fork.
When is the pan hot enough? Do a temperature check!
Keyword right temperature – when is it reached? We’ve got two tips on how you can find out:
- The water test: Spray a little cold water in the pan. If it evaporates the pan is still to cold to get started. At the optimum frying temperature water balls form that dance around on the pan surface, like mercury.
- The cooking spoon test: Dip the handle of your wooden cooking spoon into your frying oil. If small blisters form all around it, the fat is just right for frying.
NOT TOO HOT, BUT NOT TOO COLD!
When you want to get going, we’ve got another good tip: Heat your pan first and don’t put food in the cold pan. What happens then? Your food lies in the pan and gets busy drawing in fat during the heating process. This means it loses its taste and is also not crispy. If, for example, you are frying meat, put it in an already heated pan. This way the pores close and capture the taste. You should also not put cold meat directly from the fridge into the hot pan, but ideally take it out at least half an hour beforehand.
