Knowledge base
Kitchenware Q&A
Material, care, packing and sourcing questions we answer most often for trade buyers. Ask something that is missing — we add it here.
How can I prevent food from sticking to the non-stick pan?
Non-stick pans work best when …
Non-stick pans work best when used correctly:
1. Use low to medium heat only – high heat can damage the coating and cause sticking over time.
2. Add a little oil or butter – even non-stick pans perform better with a thin layer of fat.
3. Preheat briefly – warm the pan for 30 seconds before adding oil or food.
4. Do not overcrowd – leave space between food pieces for even cooking.
How do I clean a non-stick pan without damaging the coating?
1. Let the pan cool completely…
1. Let the pan cool completely before washing – do not plunge a hot pan into cold water.
2. Hand wash with a soft sponge and mild dish soap.
3. Avoid steel wool, abrasive pads, and harsh cleaners – they will scratch the coating.
4. Do not use the dishwasher – high heat and strong detergents can break down the coating over time.
Can I use metal utensils on a non-stick pan?
No. Metal utensils will scratc…
No. Metal utensils will scratch and damage the non-stick coating. Use only silicone, wood, or nylon tools. Also avoid cutting food directly in the pan.
How do I use the pan to enhance the non-stick effect and extend its service life?
Preheat the pan slightly then …
Preheat the pan slightly then add cooking oil before putting food. Do not store acidic food in the pan for a long time, keep it dry and avoid heavy collision and extrusion.
How do I clean the pan correctly after use?
Wait for the pan to cool natur…
Wait for the pan to cool naturally first, do not rinse a hot pan with cold water. Clean with warm water and a soft sponge, soak with warm water for stubborn oil stains. Never use steel wool or abrasive cleaners.
Is it safe to use a non-stick pan if it gets scratched?
Minor scratches are usually no…
Minor scratches are usually not a health concern, but the pan will no longer perform well – food will stick more easily. For deep scratches where coating is missing, it is better to replace the pan.
Why does my non-stick pan smoke when I heat it?
You may be using too high heat…
You may be using too high heat. Non-stick pans are designed for low to medium heat only. Overheating an empty pan or using high heat can cause the coating to release fumes and deteriorate quickly. If smoke appears, remove the pan from heat immediately and let it cool.
What should I pay attention to when using stainless steel cookware?
1. Stainless steel cookware, l…
1. Stainless steel cookware, like other types of pots and pans, should never be left on heat while empty for extended periods.
2. Use low to medium heat for cooking.
3. Avoid using steel wool or abrasive cleaning tools.
4. Dry thoroughly after each use.
Why does my stainless steel pot turn yellow or brown?
Discoloration like yellowing a…
Discoloration like yellowing and browning is caused by overheating, dry burning and surface oxidation during use.
Solution:
1. Apply stainless steel cleaning paste.
2. Gently scrub with a soft sponge.
3. Rinse thoroughly and dry completely.
Why do rainbow marks appear on my stainless steel pan?
Rainbow stains come from high-…
Rainbow stains come from high-temperature surface oxidation. The uneven oxide layer refracts light to create a rainbow effect, which is safe and non-toxic.
Solution:
1. Mix white vinegar and water in a 1:1 ratio.
2. Bring the mixture to a boil for 5 minutes and soak the pan.
3. Scrub with stainless steel cleaner, then rinse clean.
Why are there stubborn water spots on my stainless steel cookware?
Water spots are mineral deposi…
Water spots are mineral deposits (calcium & magnesium) left by tap water.
Solution:
1. Wipe the spots with lemon juice or white vinegar.
2. Rinse the cookware thoroughly.
3. Wipe dry with a clean towel immediately.
Why does my stainless steel pan get corrosion or rust spots?
Corrosion and rust spots are m…
Corrosion and rust spots are mainly caused by leaving salty or acidic food in the pan too long, or using strong alkaline / chlorine-containing cleaners.
Daily care tips:
1. Use only dedicated stainless steel cleaning products.
2. Do not leave salty or acidic food in the pan overnight.
3. Always use mild neutral dish soap only.
This pan has no non-stick coating. How can I reduce sticking when cooking, and how do I clean it if food sticks?
Correct, this pan is 100% stai…
Correct, this pan is 100% stainless steel with no coating.
To reduce sticking: preheat the pan on medium for 1-2 minutes, add enough oil to lightly coat the surface, and let food release naturally once seared – do not force it. If food does stick, clean by soaking the pan in warm soapy water for 10-15 minutes, then scrubbing with a soft sponge or nylon brush.
For stubborn residue, make a paste of baking soda and water, scrub gently, then rinse. Never use steel wool, as it can scratch the surface.
Is discoloration, rainbow marks, water spots or rust on stainless steel cookware a quality defect?
No - these are normal physical…
No – these are normal physical reactions of stainless steel, not quality defects.
– Discoloration (yellow/brown) and rainbow marks come from overheating, dry burning and high-temperature surface oxidation; rainbow marks are safe and non-toxic.
– Water spots are mineral deposits (calcium / magnesium) left by tap water.
– Corrosion or rust spots come from leaving salty or acidic food in the pan too long, or using harsh / chlorine-containing cleaners.
Daily care: do not dry-burn the pan for a long time, use medium/low heat, avoid steel wool and abrasive tools, and dry thoroughly after each use.
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