Your cart
There are no more items in your cart
Treatment of metals for Food use - Ceramics
Advantages Disadvantages of metals and ceramics used in the industry of utensils and cooking equipment in the food sector (teppanyaki, griddle, paella dish, grill, wok, etc.)
- Stainless steel or stainless steel is rather used for the enveloping parts (housing, frame, lids...) For small cooking surfaces it is an intermediate solution because, very poor conductor of heat, it deforms under the action thereof.
- The VitroCéram is a solution for the housewife but also for professionals looking for an autonomous and temporary device. This is a recent solution for electric planchas available in the household appliances department.
- Enameled cast iron is an ideal solution for cooking over low heat, requiring no temperature shocks. The raw cast iron will play the role of a heat store here. Maintenance is easy and does not require greasy products for storage.
- The cast aluminum non-stick XYLAN protection will suit all housewives and users looking for light equipment that is easy to maintain and use. This coating, although fragile to wear under metal utensils, appeals to occasional cooks.
- Hard Chrome coated cast iron (example: Plancha NC -80 chrom ) (film from 60 to 96 microns) is intended for the market of catering professionals, chefs but also gourmet cuisine aficionados. The cooking plate, with a thickness of 12, 15 or 20 mm thick, has a rim on its periphery, 4 to 5 cm high, chromed and welded after it. Little radiant and therefore pleasant to cook, this plate offers important cooking for a large number of guests. Rather reserved for delicate dishes: fish and shellfish, the meats here are ideally grilled, colorful and juicy as desired. The MAINHO sl teppanyaki, planchas and frytops ranges, equipped with ultra-precise thermostatic taps, have a rectified cast iron cooking plate protected by a 96 micron hard chrome layer.
Ceramic coating for searing or grilling food on stoves or table grills
Several manufacturers of kitchen utensils now offer grills and pans stamped ecological, PTFE-free (polytetrafluoroethylene)*, PFOA-free (perfluorooctanoic ammonium acid)*, resistant to temperatures below 270°C.
How to recognize it?
Protection PTFE, Ceramic, Enamel and new technologies
| Protection | Max temperature | Energy | Qualities | Defaults | Users |
| Xylan+ on Aluminum or Steel | 250°C < | Butane - Propane - Natural Gas - Coal | Non-stick - Light product - Economical | Low wear resistance | General public |
| Ceramic on Cast Aluminum (Also Stoneline or stone particles) | 250°C < | All fires | Non-stick - Light product - Economical | Limited cooking surface | General public |
| Enamel on Cast Steel (Thickness 1mm PataNegra) | 500°C < | All fires | Resistance to wear and acid juices - Easy maintenance and storage (*) | fragile | Clubs and Associations |
| Hard Chrome on Cast Iron Steel (thickness 60 to 96 µ) | 500°C < | Butane - Propane - Natural Gas - 230 / 400V | Gastro kitchen - Low radiation - Resistance to thermal shocks (*) | Price | Grill Chefs |
Use and maintenance advice
• Avoid placing in the maximum position.
Ceramic resists high temperatures and tends to accumulate heat. It is therefore advisable to use it over low or medium heat. Even for searing your food, a moderate temperature is sufficient. Otherwise, there is a risk of overheating which alters the non-stick properties of the ceramic.
• Lightly oil your pan.
Even if the ceramic coating is non-stick, nothing prevents you from applying a film of oil using your spray bottle or with absorbent paper. You will enjoy maximum comfort and the life of the product will be improved. Moreover, it is advisable, from time to time, to oil your kitchen utensil for its storage, that is to say after having washed it because it nourishes the material.
• Do not use metal cutlery and abrasive sponges.
• Do not heat your cooking utensil empty.
• Avoid storage without protection. Wrap your material or insert dividers if you need to stack them
Tips and tricks for users of paella pans.
I accidentally left my ceramic pan on the heat for a long time with food, how do I remove the food residue?
In this case, boil some water in your pan or saucepan for a few minutes. Then wash your kitchen utensil in very hot water with a powerful degreaser (without bleach), wipe dry. Oil the cookware before storing to nourish the coating.
I have just noticed that the surface of my ceramic frying pan shows stains, however, my frying pan is new, is this normal?
If your pan has overheated, sanitize your cookware and follow the previous instructions. If it has not been overheated, daily use in the dishwasher may cause the coating to whiten slightly. It in no way alters its technical qualities.
My ceramic pan is sticking, what should I do?
Do not put too hard and remember to oil the coating from time to time. If your cookware sticks after overheating, you can refer to the previous instructions.
++ More information ++