FAQs

Here are some helpful tips from professional chefs when cooking on stainless steel pans:

1. Make sure the pan surface is clean.
   • Small attached food particles or residue can provide contact surfaces of the pan.
2. Allow foods to come to room temperature before adding them to the pan.
   • Placing chilled food in a heated pan causes sticking, even in stick-resistant pans.
3. Make sure the food surface is dry.
   • For proteins, such as meat and seafood, pat dry to remove any excess moisture before adding to the pan. This will enable better browning and food release.
4. Preheat the pan.
   • Preheat the dry pan on medium temperatures for a couple of minutes to ensure the pan is properly heated. Most often, sticking occurs when the pan and oil isn’t hot enough. For searing, you can test for the correct temperature by adding a couple droplets of water in the dry pan. They should float and “dance” on the surface of the pan and not boil and evaporate. Remove the water before adding any fat.
5. Add oil or butter.
   • A small amount of oil, butter or margarine is needed to lightly coat the surface of the pan. It’s important to heat the butter or oil to the right temperature so the food surface sears immediately. What to look for: Butter will melt, crackle and start to foam. When the butter stops making noise, add the food. Oil should begin to ripple and spread quickly over the surface of the pan. Add food to the pan before the oil starts smoking.
6. Add the food.
   • For proteins, allow to sear/cook for approximately 2-4 minutes without moving or flipping. The food may stick initially, but will release on its own once the moisture on the surface has evaporated and browning occurs. After the initial sear, you may need to lower the temperature to continue the cooking process.
7. Don’t overcrowd the pan.
   • Crowding lowers the temperature and releases moisture into the pan which prevents proper browning and food release. If needed, cook in batches.

Allow cookware to cool thoroughly before washing. Hand wash nonstick cookware in warm, sudsy water with a liquid dish washing detergent and a nonabrasive sponge or soft bristle brush. For harder to remove stains and residue, soak the cookware in hot water with a liquid dish washing detergent.
For additional cleaning instructions for your particular product line, please read the Use & Care of your product.

Occasionally stainless steel may exhibit a rainbow-like discoloration. This discoloration is normal for new stainless steel cookware and won’t affect cooking performance. Such discoloration may also take place if the cookware is exposed to higher temperatures. As long as the cookware has not been overheated, this rainbow-like discoloration should be easy to remove.

To remove, dilute some white vinegar with a bit of water and grab a non-abrasive sponge. Clean the pot or pan with the mixture and the sponge. Rinse, dry and your cookware should be good as new. Besides, lemon juice will remove the ‘rainbow’ effect as well.

Almost all our Stainless Steel cookware, Tri-Ply Stainless Steel cookware, Enamel Cast Iron Cookware and Carbon Steel cookware are induction capable. Induction cook tops contain high-frequency electromagnets. In order to generate heat, the cookware used with induction cook tops must also contain magnetic elements. Cookware made from iron, such as our Enamel Cast Iron cookware, contains a ferrous material, and therefore is suitable for induction stovetops; however, aluminum, copper and glass cookware is NOT suitable.

Before using any Metier and Toolbar cookware for the first time, wash in warm, sudsy water, rinse and dry thoroughly.

Although Metier and Toolbar cookware handles are designed to stay comfortably cool during stove top cooking, always use caution when cooking on the stove top and oven. Short handles, high cooking temperatures, and long cooking times can cause handles to get hot on the stove top, or when used in the oven. Always use a potholder or oven mitt to prevent burns when handling cookware on the stove top, and when removing pans from the oven.

We use only the highest grades of stainless steel in our products. Many of our products are constructed using 18/10 stainless steel, which denotes the ratio of chromium and nickel respectively. Higher nickel content is preferable because it resists rust and corrosion. Metier and Toolbar do use 18/10 material in many of our products and we conduct extensive testing to ensure all materials meet our strict quality and performance standards.

PTFE (polytetrafluoroethylene) is a resin used in a large number of consumer applications, including nonstick coating for cookware. Because PTFE is durable and long lasting, it is used in a wide range of consumer products, including stain-resistant fabrics, food packaging, medical devices, electronics and fireproof coatings. PTFE is well suited for cookware use and is the nonstick coating of choice for high-performance results.

PFOA (perfluorooctanoic acid) is used as a processing aid during manufacturing to help nonstick coatings adhere to pan interiors.

All Metier and Toolbar cookware is PFOA-free.

Enamel Cast Iron cookware features a porcelain enamel coating.  When subjected to large temperature variations, such as submerging a hot cast iron pan in cool water, the enamel coating can crack or peel.  To ensure this does not happen, always cool the pan before cleaning.

Allow cookware to cool thoroughly before hand washing or placing in an automatic dishwasher. Cleaning porcelain enamel cast iron is easy; hand wash in warm, sudsy water, with a liquid dish washing detergent and a nonabrasive sponge or soft bristle brush. Do not subject enamel cast iron cookware to severe temperature changes; doing so can cause the enamel to chip, crack or craze.

We recommend that you only use nylon or wooden utensils with your nonstick cookware. The use of metal utensils could scratch the interior nonstick surface of your pan and affect durability.

Recommended Utensils:

Un-recommended Utensils:

When cooking with your stainless steel cookware you can use nylon, wooden or even metal utensils. An all stainless steel surface is metal and will not be harmed by the use of metal utensils.

Yes. Nonstick coating could chip or peel. However, Metier and Toolbar carefully control its nonstick coating process to maximize the durability and resilience of the cooking surface. The nonstick coating is designed for long-term use when used properly and at the recommended cooking temperatures.
Below are some things to avoid when using nonstick for best protection:

• Exposure to extreme temperatures
• Boiling your pan dry
• Metal Utensil use
• Abrasive Cleaning

Metier and Toolbar Tri-Ply Stainless cookware is built using three individual layers of metal. The interior and exterior layers are made from stainless steel. The middle layer is made from heavy-gauge aluminum for efficient heat distribution. Stainless steel is not an efficient conductor of heat and aluminum is highly conductive. The aluminum middle layer makes our Tri-Ply Stainless cookware achieving excellent cooking performance.

Metier and Toolbar Tri-Ply Stainless cookware is built using three individual layers of metal. The interior and exterior layers are made from stainless steel. The middle layer is made from heavy-gauge aluminum for efficient heat distribution. Stainless steel is not an efficient conductor of heat and aluminum is highly conductive. The aluminum middle layer makes our Tri-Ply Stainless cookware achieving excellent cooking performance.

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