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 series are particularly suitable for induction.

If you're not sure if a pot or pan is an induction cookware, just hold a magnet on the base. It’s only suitable for induction if the magnet stays on the base.

PTFE is an abbreviation for polytetrafluorethylene. This compound is used under various trade names for non-stick coatings for cooking, roasting and baking utensils.
The most distinctive characteristic of PTFE coated pans, baking tins and other cookware is the slightly waxy surface. PTFE coatings are distinguished by their durable and outstanding non-stick qualities.

No! Non-stick coatings are not a health hazard at all. The coating consists of plastic (PTFE) - better known as Teflon®. PTFE is a plastic that is cold, heat and chemical resistant as well as non-stick. It is also used in medicine, for example, because it is chemical resistant and does not react in contact with bodily fluids. Even if coating particles that are rubbed off get into the body through food, there is no risk to health because they will be expelled again unchanged. Thus PTFE coatings are physiologically harmless!

PTFE coatings can also be used up to a maximum long term temperature of 260 °C/500 °F. Because roasting fat and edible oils burn off well below this temperature, this temperature restriction is completely unproblematic for use with food in the kitchen. When overheated above 360 °C /680 °F the coating material disintegrates.

Ceramic coatings have only been used in cookware for a few years and are also completely harmless to health. Ceramic coated pots and pans are also non-stick coated cookware. The extremely hard coatings largely consist of ceramic particles. They are thus highly scratch resistant and hard. Use and care: similar to enamel, the impact strength of the hard coating is limited, particularly on pot and pan edges. Avoid hitting them with kitchen helpers or metal cutlery and ideally use kitchen tools made of wood or plastic.

Ceramic coatings also have good non-stick qualities, which can be improved even further by using a little fat or oil. However, over time the non-stick qualities wear off, a process that is accelerated by cleaning in dishwashers. Therefore we recommend hand cleaning, which is very easy due to the good non-stick effect.

Ceramic coated cookware is extremely heat resistant up to 400 °C /752 °F . The coating is also extremely hard and scratch resistant, but it is only impact resistant to a certain extent. Due to their great acid resistance, ceramic coated cookware is extraordinarily suitable for acidic food, 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 coatings has the additional advantage that the rapid initial heating from one moment to the next by the induction cooker does not damage the coating due to its high heat resistance.

Our ceramic coatings are stain resistant and can be easily cleaned. Surface stains can usually be removed by rinsing. More stubborn stains, such as from curry or tomatoes, can be removed really easily with a little oil next time you fry. This will restore the colour brilliance of your cookware again.

Yes! Cast aluminium cookware from BERNDES is optimally suitable for people with allergies. Also, the non-stick coating is toxic-neutral and is thus no danger to 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 used. There are traces of nickel below the measurable limit in aluminium, as is the case 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!

No! Neither the pan's function nor your health will be adversely affected at all by a few knife scratches or stains. No coating is absolutely non-porous. Thus microscopically small fat residues stay in the cookware, which can then cause stains. Careful cleaning and cautious handling with plastic or wood kitchen helpers are recommended.

Tip: stains caused by fat can be brightened again by cleaning with lemon juice. Deposits that are burned on again and again cannot be removed and as a result the non-stick quality fades.

We recommend wood or plastic kitchen aids to preserve your high quality cooking utensils.
All cast aluminium utensils on the market with non-stick coating include plastic (PTFE). And plastic is more vulnerable than stainless steel or other metals. Scratches, scouring and cutting will damage all non-stick utensils!
Some manufacturers promise their coatings are completely resistant. But these coatings are only covered with a very thin non-stick layer. Thus the non-stick effect will disappear very quick, unfortunately.

Not quite right! That's true in principle, but thick bases also have disadvantages. In order to get the food to the right temperature, a much greater mass has to be heated initially in extra thick bases. Thus the disadvantages of higher energy requirements and more time overshadow 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 to low heat settings. The base will be heated evenly and your chop will thus be fried and browned evenly. Because there's nothing worse than individual hot spots in the pan. In this case the chop would be burned on one side but not even cooked on the other.

Because of its good heat conduction aluminium is highly regarded and is preferred for high 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 ensures full thermal conditions inside the cookware due to the good heat conduction. This guarantees that food is kept evenly warm, especially when heated for longer periods on a low heat without stirring. It won't stick to the base of the pan either. A thick rim ensures both high stability and pouring without spilling or making drops.

Cast aluminium cookware is cast from liquid aluminium and is thus stress-free. Cookware made of aluminium blanks is formed mechanically and thus stresses are brought into the material. The difference for the customer can be seen 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 generally pre-formed, because every material expands when heated. In a hot condition the base should be nearly flat on the cooker plate so that the cookware cannot "move" across the cooker plate. This is the best way to guarantee ideal heat transfer.

All products made of cast aluminium can be used in ovens without any restrictions because they are made of the same heat resistant material as the cookware bodies. In contrast, all products with a plastic handle are oven safe up to 160 °C /320 °F.  Wood handles are not recommended for oven use.

Yes! It is possible to flambé food at any time without causing any problems to the coating.

No! Cookware made of cast aluminium are light in weight 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 when working with large products.