Swift Roaster Racks

Product Information

Use & Care

Stainless Steel is a hard and durable metal that is difficult to dent or warp. It does not corrode or react to acidic or alkaline food and since it is relatively inexpensive it is understandably a very popular type of cookware. Its main disadvantage is its poor heat conductivity. To compensate stainless steel often has another metal, usually aluminium or copper, in or on the base.

Stainless steel is made from the amalgamation of chromium and nickel. Most stainless steel ware consists of 18 parts chromium to 8 parts nickel, also referred to as 18/8. For better durability, rust resistance and retention of a polish or sheen, there is stainless steel ware made from18 parts chromium to 10 parts nickel, known as 18/10.

Food can stick to stainless steel ware so it is advised that when cooking the heat is applied gradually and the temperature kept low.

Tips on use and care:

• Wash with detergent and a brush or nylon pad. Do not use steel wool or metal pads as these will scratch the surface of the pan.
To retain a polish use a soft cloth and a stainless steel cleaner. Most pans are dishwasher proof, just check the handle. (Many wooden ones are now treated to make them dishwasher safe.)
• If any food gets burnt on; soak the pan overnight and boil it up before cleaning.
• Do not add salt to cold water or leave cold salty liquids in stainless steel pans as this can cause white spotting. If this does occur, remove marks with a stainless steel cleaner.
• Do not put a small pan on a large gas burner and then let the flames come up the side of the pan as this can cause the metal to become permanently discoloured.
• Do not overheat or the metal may turn to a 'bluish' colour.
• Both wooden and metal utensils can be used.

Hob Types

Electric

Gas

Ceramic