How to Look after your "PAN"

Your Planet Cookware has the world leading non stick coating “LOTAN”. To ensure you obtain the maximum life span from the Lotan coating please follow the below instructions;

• Before using the cookware for the first time, please rinse thoroughly your cookware in warm water and a drop of detergent.

• Wipe dry with a paper towel to remove all moisture.

• Then “season” the pan by rubbing the inner surface with a liberal coating of rape seed or sunflower oil. Leave for a short period and wash the pan to remove the excess oil.

• Never over heat the pan without food in it, this may cause the Lotan to burn and potentially damage the surface.

• Never leave the pan soaking in water or leave food in the pan after cooking. The Lotan surface breaths and leaving the pan in a wet state for an extended time can damage the Lotan.

• Do not use and sharp edged, hard surfaced or cutting utensils on the Lotan surface. Please be aware the non stick Lotan is a “wearing surface” so overtime this will degrade.

TYPE OF OILS TO USE IN YOUR PAN

It is important for all non stick cookware to use a high "Burn Point OIL" if using cooking oil.  It is best to use very minimal oil in any case.

This is the point at which the oil break downs and visibly begins to "SMOKE".  At this point it will deteriorate the non stick stick surface.

Cooking Oils with smoke point "UNDER" 225 deg C are not recommended.

The non stick surface will change to a more brown burn colour if oil is being burnt in the pan.

The below Chart is a GuideLine to Cooking Oil Smoke Points

Fat Quality Smoke Point
Avocado oil Refined 270°C 520°F
Safflower oil Refined 266°C 510°F
Sunflower oil Neutralized, dewaxed, bleached & deodorized 252-254°C 486–489°F
Butter Clarified 250°C 482°F
Mustard oil 250°C 480°F
Palm oil Difractionated 235°C 455°F
Soybean oil 234°C 453°F
Coconut oil Refined, dry 232°C 450°F
Peanut oil Refined 232°C 450°F
Rice bran oil Refined 232°C 450°F
Sesame oil Semirefined 232°C 450°F
Sunflower oil Semirefined 232°C 450°F
Sunflower oil, high oleic Refined 232°C 450°F
Corn oil 230-238°C 446-460°F
Sunflower oil 227°C 441°F
Peanut oil 227-229°C 441-445°F
Almond oil 221°C 430°F
Vegetable oil blend Refined 220°C 428°F
Canola oil 220-230°C 428–446°F
Cottonseed oil Refined, bleached, deodorized 220-230°C 428–446 °F
Grape seed oil 216°C 421°F
Olive oil Virgin 210°C 410°F
Olive oil Extra virgin, low acidity, high quality 207°C 405°F
Canola oil (Rapeseed) Refined 204°C 400°F
Castor oil Refined 200°C 392°F
Olive oil Refined 199-243°C 390-470°F
Lard 190°C 374°F
Olive oil Extra virgin 190°C 374°F
Canola oil (Rapeseed) Expeller press 190-232°C 375-450°F
Corn oil Unrefined 178°C 352°F
Coconut oil Unrefined, dry expeller pressed, virgin 177°C 350°F
Sesame oil Unrefined 177°C 350°F
Olive oil Extra virgin 160°C 320°F
Peanut oil Unrefined 160°C 320°F
Safflower oil Semirefined 160°C 320°F
Sunflower oil, high oleic Unrefined 160°C 320°F
Butter 150°C 302°F
Canola oil (Rapeseed) Unrefined 107°C 225°F
Flaxseed oil Unrefined 107°C 225°F
Safflower oil Unrefined 107°C 225°F
Sunflower oil Unrefined, first cold-pressed, raw 107°C