Question & Answer - Cookware
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Are all types of cookware induction capable?
Not all types of cookware are induction capable or suitable for induction cooktops (check the packaging). Within the Wiltshire Cookware range, all types of cookware are induction capable due to them being manufactured in 18/10 stainless steel. Induction cooking is the fastest way to cook. Whilst initially it is more expensive given that the purchase of an induction cooktop is usually more expensive than traditional electric, ceramic or gas cooktops, in the long run energy bills are significantly reduced due to reduced cooking time / increased energy efficiency.
Is non-stick cookware safe to use and how can I best take care of it?
Non-stick cookware is safe to use and is so safe it is being used by the medical profession for coating heart simulators and small pipes used for replacement arteries (as per Tefal Consumer Support website). If small particles of non-stick coating are ever ingested due to peeling from improper use such as overheating, scratching and/or abrasive cleaners, PTFE, which is the polymer 'polytetrafluorothylene' dominant in non-stick coatings, is inert and non-toxic and will pass through the human system.
What causes food to scorch and stick to cookware?
There are two main reasons. First, cooking over high heat, or removing the cover and breaking the moisture seal. To prevent this, cook over medium heat until the lid begins to flutter or a water seal forms, then reduce the heat to low until food is done. To check for the correct temperature for the formation of a water seal, spin the lid on the pan. If it spins freely, you have achieved the correct temperature.