Masterchef Square Baking Pan: Non-Stick?

MasterChef is a well-known brand of cookware, including frying pans, crepe makers, and grill pans. The brand offers non-stick pans that are designed to make cooking and cleaning easier. Non-stick pans are known for their ability to prevent food from sticking to the surface, making them ideal for cooking delicate foods such as eggs, pancakes, and fish. MasterChef's non-stick pans typically feature an aluminium or stainless steel base for even heat distribution. The pans are also designed to be durable, scratch-resistant, and dishwasher-safe. However, it is important to follow proper care instructions to maintain the non-stick coating and avoid overheating or using metal utensils, which can damage the surface.

MasterChef's non-stick coating

To maintain the non-stick coating, it is recommended to season your pan before cooking. You can do this by adding a light layer of cooking oil to the surface. Additionally, always use plastic, rubber, silicone, or wooden utensils when cooking to avoid scratching the surface. Avoid putting the pan in the dishwasher as this can affect the lifespan of the non-stick coating. Instead, hand wash with mild detergent and warm water, and dry thoroughly before storing.

Overall, MasterChef's non-stick coating offers a convenient and healthy cooking experience, making it a valuable addition to any kitchen.

Cleaning and maintenance

Before First Use

Wash your MasterChef pan with hot, soapy water and dry it thoroughly. Then, season the pan by lightly rubbing cooking oil over its surface and heating it over medium heat for 2-3 minutes. Once the pan has cooled, wipe out excess oil with a paper towel.

Day-to-Day Cleaning

Always let the pan cool down before cleaning. Then, rinse it with warm water and wipe it with a soft, dry sponge or dish brush to remove food and oil residue. Apply a few drops of gentle dish soap to the sponge or brush and carefully scrub the inside of the pan to remove any lingering food, grease, or oil. Dry your pan with a paper towel or clean dish towel before putting it away.

Removing Cooked-On Grime

For stubborn residue, soak the pan for a few hours in warm, soapy water. Then, gently scrub it clean. If there is burnt oil or food residue, mix a small amount of baking soda with water to form a paste and apply it to the pan. Lightly scrub with a non-abrasive sponge, then rinse, dry, and re-season the pan with a swipe of cooking oil.

Alternatively, fill the pan with water, two tablespoons of baking soda, and two tablespoons of vinegar. Bring the mixture to a boil, stirring gently. Allow it to boil for about five minutes, using a non-metal utensil to carefully scrape along the bottom and sides of the pan. Let the mixture cool, then dump out the liquid and wash the pan with warm soapy water.

Drying and Storage

Dry your pan with a paper towel or clean dish towel before putting it away. If you stack your pans, place a dish towel, napkin, or other non-abrasive cloth between them to prevent scratching.

Do's and Don'ts

• Always follow the manufacturer's instructions for cleaning and use.
• Hand wash your pans instead of putting them in the dishwasher, as the high temperatures and detergents can break down the non-stick surface.
• Avoid using metal utensils, sharp objects, or abrasive cleaning tools (e.g., steel wool, scouring pads, or stiff scrubbing brushes) that can damage the non-stick surface. Opt for wooden, nylon, or silicone utensils instead.
• Avoid overheating your pan or leaving it empty when heated. Always ensure there is oil, water, or food in the pan before turning on the burner.
• Avoid using non-stick cooking spray, as it can create a residue that builds up over time and ruins the non-stick surface.

Induction hob compatibility

Induction hobs are a type of stovetop that is powered by electricity. They heat the base of the pan directly through a magnetic circuit, making them more energy-efficient than traditional gas and electric hobs. This also means that not all pans are compatible with induction hobs.

MasterChef offers a non-stick frying pan that is compatible with induction hobs. This pan is 24cm and is suitable for all cooking surfaces, including gas and induction. It is Swiss-engineered with a high-quality ILAG non-stick, non-toxic coating that is free of PFOAs. The pan is also scratch-resistant, dishwasher-safe, and designed with an easy-grip soft-touch handle that has built-in flame protection.

In general, cast iron and stainless steel cookware are induction-compatible as they are ferrous and magnetic. To check if your cookware is induction-compatible, look for a symbol on the base of the pan that resembles a small coil of wire with four loops. You can also test if a magnet sticks to the bottom of the pan. If it does, the pan will work on an induction hob.

It is important to note that not all stainless steel pans are compatible with induction hobs. If the steel has a high nickel content, for example, the magnetic field will be blocked. Additionally, aluminium pans are not compatible with induction hobs unless they have a special induction-friendly base.

Handle safety

When it comes to handle safety for non-stick pans, there are several important considerations to keep in mind. Firstly, always ensure that the handle is securely attached to the pan before use. If the handle is loose, broken, or cracked, do not attempt to repair it yourself as this may be unsafe and will void the warranty. Instead, contact the manufacturer for a replacement. It is also crucial to use pot holders when carrying a hot pan to avoid burns.

Additionally, when cooking on a direct gas hob, be cautious of the handle getting hot or damaged if it comes into direct contact with a flame. Ensure that the flame source is only in contact with the base plate and not the handles. Keep in mind that most cookware handles will get hot during use, so always use good-quality pot holders for protection.

To prevent overheating, avoid leaving your pan unattended on a live burner or grill. It is also important to avoid heating an empty pan for an extended period, as this can damage the non-stick coating. Always ensure that there is oil, water, or food in the pan before heating it.

When storing your non-stick pan, avoid stacking it directly on top of another pan to prevent scratches or damage. Instead, place a sheet of wax paper, a felt separator, or a silicone pad between them.

Health and safety considerations

Materials and Coating:

• Always opt for high-quality non-stick pans, such as those with a Swiss-engineered ILAG non-stick coating, free from PFOAs and other toxic chemicals like lead and cadmium. This ensures that no harmful substances leach into your food during cooking.
• Look for pans with a sturdy construction, like the MasterChef pan with its forged aluminium body, which ensures durability and scratch resistance.

Heat Settings and Usage:

• Preheat your pan for 60-90 seconds before use. This ensures even heat distribution and helps prevent hot spots.
• Avoid using non-stick pans on high heat for extended periods. High temperatures can damage the non-stick coating and reduce its lifespan. Use lower heat for protein-rich foods and medium to medium-high heat for grilling and searing.
• Never put your non-stick pan under the direct high heat of a grill or broiler. This can also damage the non-stick coating.
• Always use a small amount of oil or butter to season your pan before cooking. This adds flavour and creates a barrier between the pan and your food, preventing sticking and burning.
• Allow foods to come to room temperature before placing them in the pan. Putting cold food directly into a hot pan can cause uneven cooking and sticking.
• Avoid using cooking sprays, as they may burn at low temperatures and affect the non-stick coating.

Utensils and Cleaning:

• Only use plastic, rubber, silicone, or wooden utensils with your non-stick pan. Metal utensils can scratch and disfigure the surface, compromising the non-stick properties over time.
• When cleaning, avoid using steel wool or any abrasive pads or sponges, as they can scratch the coating. Instead, opt for soft sponges or cloths and mild detergent.
• Always let the pan cool before washing. Hot liquids can harm the protective non-stick layer. For tough stains, use a non-abrasive sponge or stiff-bristled brush with hot water.
• Dry your pan thoroughly after washing, including the handles and edges, to prevent water spots and discolouration.
• Store your pans in a dry, cool place, and stack them with layers of paper towels or felt pads between each pan to prevent scratching.

Frequently asked questions