FREQUENTLY ASKED QUESTIONS
- Which BERNDES series are induction capable?
- What are PTFE non-stick coatings?
- Is the non-stick coating toxic?
- What are ceramic coatings?
- Which non-stick qualities do ceramic coatings have?
- What distinguishes ceramic coatings?
- How can I remove stains from my ceramic coated cookware?
- Is cookware with non-stick coating harmless for people with allergies?
- Do scratches or stains make my BERNDES pan unusable?
- Which kitchen utensils can I use?
- Is it true that the thicker the base the better the heat retention?
- What are the advantages of cast aluminium cookware?
- What is the difference between cast aluminium and aluminium?
- Are BERNDES products oven safe?
- Can I flambé in non-stick coated pans?
- Is cast aluminium cookware heavy?
Which BERNDES series are induction capable?
- All BERNDES stainless steel series are suitable for induction. In addition, the VARIO CLICK INDUCTION, VARIO CLICK INDUCTION WHITE, BALANCE® INDUCTION and BALANCE® SMART INDUCTION are particularly suitable for induction.
- If you are not sure whether a pot or pan is induction cookware, just hold a magnet to its base. It's only suitable for induction if the magnet sticks to the base.
What are PTFE non-stick coatings?
PTFE is the abbreviation for polytetrafluorethylene. This compound is used under various trade names for non-stick coatings on cooking, roasting and baking utensils. The most distinctive characteristic of PTFE-coated frying pans, baking tins and other cookware is the slightly waxy surface. What makes PTFE coatings so special are their durability and outstanding non-stick qualities.
BERNDES PTFE coatings are always PFOA-free.
For more information, go to "Materials and coatings"Go to top
Is the non-stick coating toxic?
No! The coating consists of plastic (PTFE) - better known as Teflon®. PTFE is a plastic that is to cold, heat and chemical resistant as well as non-stick. It is also used for instance in medicine because it is resistant to chemicals and does not react with bodily fluids. Even if abraded coating particles should get into the body via the food, there is no risk to health because they will be expelled again unchanged.
Furthermore, PTFE coatings can be heated to a maximum sustained temperature of 260 °C/500 °F. Because frying fats and cooking oils burn off well below this temperature is reached, the temperature limit is completely irrelevant to cooking food. When overheated above 360 °C/680 °F, the coating material disintegrates.Go to top
What are ceramic coatings?
Ceramic coatings have only been used in cookware for a few years. They are also completely safe for health.
The extremely hard coatings consist largely of ceramic particles which make the sealed-in surface very scratch-resistant and hard. However: similar to enamel, the impact strength of ceramic coatings is limited, particularly on the pot and pan edges. Therefore, please avoid using metal kitchen utensils or cutlery in them. Ideal are kitchen utensils made of wood or plastic.
Ceramic coatings are not directly comparable to non-stick coatings. Although they come with good non-stick properties at first, these decline after a short period of use and cleaning. This is normal!
We recommend always using a few drops of oil when cooking, just as you would with stainless steel cookware.Go to top
Which non-stick qualities do ceramic coatings have?
Initially, ceramic coatings also have good non-stick properties which can be improved even further by using a little fat or oil. However, over time, the non-stick properties wear off, a process that is accelerated by cleaning in a dishwasher. For this reason, we recommend washing by hand. This is no problem, because the coating ensures even stubborn residues wash off easily.Go to top
What distinguishes ceramic coatings?
Ceramic-coated cookware is extremely heat-resistant - up to 400 °C/752 °F. It is also very hard and scratch-resistant, although only impact-resistant to a certain extent, i.e. it is susceptible to knocks on the edges. Due to its high acid-resistance, ceramic-coated cookware is ideal for acidic foods such as spinach, curry, tomato or chilli dishes. Searing can be done wonderfully in ceramic-coated cookware too. The degree of browning is comparable to that of stainless steel cookware, but ceramic coatings are much easier to clean. Induction-capable cookware with ceramic coating has the further advantage that the rapid initial heating from one moment to the next by the induction cooker does not damage the highly heat-resistant coating.Go to top
How can I remove stains from my ceramic coated cookware?
Our ceramic coatings are stain resistant and very easy to clean. Surface stains can usually be removed by rinsing. You can easily remove more stubborn stains from e.g. curry or tomato with a little oil next time you fry. This will completely restore the colour brilliance of your cookware.Go to top
Is cookware with non-stick coating harmless for people with allergies?
Yes! Cast aluminium cookware from BERNDES is ideal for people with allergies. The non-stick coating is non-toxic and does not affect the human organism at all. BERNDES pots and pans made of cast aluminium are also practically nickel-free because no nickel is added to the cast coating. There are traces of nickel below the measurable limit in aluminium, just as there are everywhere in the natural world. But these traces do not lead to allergic reactions. This means there is finally a great alternative for the large group of people who are allergic to nickel!Go to top
Do scratches or stains make my BERNDES pan unusable?
No! Neither the pan's functions nor your health will be adversely affected by a few knife scratches or stains. No coating is absolutely non-porous. That's why microscopically tiny fat residues get trapped and can cause stains. We recommend careful cleaning and the use of plastic or wooden utensils. Our tip: You can lighten stains caused by fat by cleaning with lemon juice. Deposits that are burned on again and again can no longer be removed and negatively affect the non-stick properties.Go to top
Which kitchen utensils can I use?
To keep your high-quality cookware in good condition, we recommend using wooden or plastic utensils. All cast aluminium cookware with non-stick coating on the market contains plastic (PTFE). Due to its nature, plastic is more vulnerable than stainless steel or other metals. Scratching, scouring and cutting damage all non-stick coatings! Some manufacturers claim that their coatings are completely resistant. But they are coated with only a very thin non-stick layer. That means the non-stick effect wears off very quickly.Go to top
Is it true that the thicker the base the better the heat retention?
Not quite! It's true in principle, but thick bases also have disadvantages. In order to get the food to the right temperature in pans with extra-thick bases, a much greater mass has to be initially heated. So the disadvantages of higher energy requirement and more time quickly cancel out the advantage of heat retention. BERNDES cast aluminium products are an economic compromise here. The intelligent material distribution allows quick heating with low energy consumption and good heat retention at the same time. For further cooking you can use medium or low heat settings. The base is heated evenly and your meat is fried and browned evenly. Because there's nothing worse than individual hot spots in the pan. That would mean the meat was burned on one side and not even cooked on the other.Go to top
What are the advantages of cast aluminium cookware?
Because of its good heat conduction, aluminium is highly regarded and preferred for top-quality cookware. In particular the die-casting process makes optimal material distribution possible for all shapes and designs. A thick base for even heat distribution and a thinner side ensure excellent thermal conditions inside the cookware due to the good heat transfer. This guarantees that food is kept evenly hot, especially when heated for longer periods on a low heat without stirring. It won't stick to the bottom of the pan either. A thick rim ensures both high stability and drip-free pouring.Go to top
What is the difference between cast aluminium and aluminium?
Cast aluminium cookware is cast from liquid aluminium and is stress-free. Cookware made from aluminium blanks is formed mechanically, which creates stresses in the material. You can see the difference in the different degree of deflection in the base. The advantage of cast aluminium parts is that they are closer to the heat source from the beginning and thus need less heat overall when heating. Note: In accordance with the European cookware standard, cookware bases have to be pre-formed because every material expands when heated. In a hot condition, the base should lie nearly flat on the cooker plate so that the cookware can not "wander" across the cooker plate. This is the best way to guarantee ideal heat transfer.Go to top
Are BERNDES products oven safe?
All products with cast aluminium handles are completely oven-proof because the handles are made of the same heat-resistant material as the cookware bodies. In contrast, all products with plastic handles are only oven-proof up to a temperature of 160 °C/320 °F. We advise against using cookware with wooden handles in the oven because this causes the wood to dry out and become porous.Go to top
Can I flambé in non-stick coated pans?
It is possible to flambé without any adverse effects on the coating.Go to top
Is cast aluminium cookware heavy?
No! Cast aluminium cookware is lightweight and easy to handle. A cast aluminium pan weighs about a third of a comparable cast iron pan. This makes it easy on the wrists, especially in the case of large products. However, compared with aluminium cookware, cast aluminium is heavier because thicker material is used.Go to top