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 | |