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Who makes kitchen stories cookware?

Kitchen Stories Cookware is made by the renowned German cookware maker WMF Group AG. Founded in 1853, WMF Group AG is one of the leading global manufacturers and marketers of quality cookware and kitchen appliances.

With its extensive portfolio of products ranging from professional kitchen utensils to modern kitchen tools, WMF Group AG is sure to excite you and keep you satisfied for years to come. Their Kitchen Stories Cookware collection features a wide range of high-quality products, designed to make cooking a pleasure.

With its superior product quality, their cookware series is an ideal choice for anybody looking for the utmost convenience and durability to inspire the chef within. It features a range of products, from deep-frying pans and woks to pasta and soup pots.

Each product is crafted to precision and built to last, to provide users with the best cooking experience possible.

Can you use olive oil in ceramic pans?

Yes, you can use olive oil in ceramic pans. Just like with other pans, you should ensure that you read and follow the specific care instructions for the ceramic pan you are using. Generally, it is safe to use olive oil in ceramic pans as long as you do not heat the pan up to temperatures that exceed the smoke point of olive oil or exceed the maximum temperature recommended for the ceramic pan.

When using olive oil in a ceramic pan, you should use a light coating of oil, just enough to lightly coat the bottom and sides of the pan. It is also important to note that while olive oil has a high temperature smoke point, it is not suitable if heated up to temperatures that exceed its smoke point.

What pans can you use olive oil in?

You can use olive oil in a wide range of pans, ranging from non-stick pans to cast iron skillets. Non-stick pans are great for lightly sautéing vegetables and cooking foods that require a non-stick surface.

Cast iron skillets are perfect for searing or deep-frying due to the high heat retention of the material. If your recipe either calls for high heat or needs a non-stick surface, olive oil is a great option.

It can also be used as a finishing oil for salads and other cold dishes. However, due to its low smoking point, it is not suited for high-temperature cooking and is more appropriate for lower-temperature cooking.

Which material do you think would be for the pan?

I think the best material for a pan would be stainless steel. This is because stainless steel is incredibly durable and resistant to corrosion, meaning it will last a long time without rusting or losing its shape.

Additionally, stainless steel is resistant to odors and flavors, meaning it will not have an impact on food cooked in it. Furthermore, stainless steel is relatively non-reactive compared to other metals, meaning it is less likely to react with food and cause any ill effects.

Finally, stainless steel is relatively easy to clean, and can be washed in the dishwasher or can be wiped down with a cloth or sponge. All of these factors make stainless steel the ideal material for a pan.

Why is everything sticking to my GreenPan?

It is likely that everything is sticking to your GreenPan because it is not properly seasoned yet, meaning that it has not had enough fat cooked into it to provide a natural non-stick surface. You need to season your pan first before using it to ensure that food doesn’t stick when you are cooking.

To season your pan, heat a few tablespoons of cooking oil in the pan over medium to medium-high heat until it begins to smoke. Once the oil is hot, use a kitchen towel to rub it over the entire interior surface of the pan.

Reduce the heat and allow the pan to cool completely. This should provide a natural non-stick surface. Make sure to do this every few months to keep your pan seasoned.

Does cooking with olive oil ruin non-stick pans?

No, cooking with olive oil will not ruin non-stick pans, if the oil is used at a safe cooking temperature and in moderate amounts. Olive oil has a higher smoke point than some other cooking oils, meaning it can be heated to higher temperatures before it begins to burn, which can make it a good choice for cooking with non-stick cookware.

The key to success when cooking with olive oil is to not over-heat the pan, as this can cause the oil to break down and lead to a messy, burnt-on residue. Additionally, it is important to use a moderate amount of olive oil when cooking to avoid the risk of damaging the non-stick surface.

Too much oil can cause the pan surface to become sticky or flaky, which can lead to sticking foods. Therefore, it is important to use the right amount of oil and maintain a consistent temperature while cooking with olive oil and non-stick pans.

With proper use, you should not experience any issues when cooking with olive oil on this type of cookware.

Does olive oil react with metal?

Yes, olive oil does react with metals, though it is a relatively slow process in most cases. The oil can oxidize and break down, causing rust on the metal surface. In some cases, such as when the oil is heated, this can occur rapidly.

Metal surfaces exposed to olive oil can become corroded over time and should be protected with a coating such as wax or paint to prevent this. Corrosion is particularly likely when the metal is exposed to oxygen and moisture in the air, such as when the metal is submerged in olive oil.

Therefore, it is important to take care when storing olive oil and metal items together. Additionally, if olive oil has been exposed to heat, this can cause increased corrosion and other damage, so it is important to clean and maintain olive oil items carefully.

What can you not cook with olive oil?

Olive oil is a wonderfully versatile cooking oil and is widely used in a variety of dishes, but there are still some important things that you should not cook with olive oil. First, you should never use olive oil in recipes that require high-heat cooking such as deep-frying, because it will burn at temperatures above about 400 degrees Fahrenheit and can create toxic fumes.

Olive oil does not have a high smoke point, so it is not suitable for frying or sautéing at very high temperatures. Olive oil is also not suitable for baking or other recipes that require a neutral flavor, since olive oil has a distinct taste and aroma that can overpower the dish.

Additionally, some people prefer not to use olive oil when making mayonnaise since the strong flavor of the oil can affect the flavor of the final product.

Does heat destroy olive oil?

No, heat does not destroy olive oil. In fact, it’s known to be very resistant to heat. When heated, the chemical composition of olive oil does not change substantially, which means that it can be used for cooking without fear of it losing its nutritional value.

Of course, if olive oil is heated to a very high temperature for an extended period of time, it is possible for its flavor and aroma to change and other toxins to be produced. As such, it’s important not to cook with olive oil at temperatures exceeding 210°C (410°F).

The best way to preserve its flavor and aroma while still being able to benefit from the oil’s nutritional value is to cook with it at medium to low temperatures when possible.

Does frying with olive oil damage pans?

Frying with olive oil can technically damage pans, depending on the type of cookware that is being used to fry with. Olive oil has a relatively high smoking point, meaning that it can reach temperatures of about 405°F before it starts to smoke and break down.

It is also known to have a relatively low degree of acidity, which can help reduce damage to certain types of cookware.

However, there are some materials that are more prone to damage from olive oil. Nonstick cookware, such as Teflon or anodized aluminum, tend to be the most vulnerable because they can easily be scratched and pitted by the oil, which can cause them to lose their nonstick coating.

Cast-iron pans are also prone to damage, since olive oil can weaken the thin layer of seasoning that is necessary to protect them.

Generally speaking, stainless steel pans with a thick bottom are the best for frying with olive oil, since they are designed to withstand high temperatures and are less prone to damage from acidity or scratching.

It is important to note, however, that stainless steel pans can still become warped or discolored from extreme heat, so it is important to use olive oil in moderation and to never leave it unattended when it is being heated on the stove.

What can ruin a non stick pan?

Using metal utensils, abrasive cleaning materials and excessive heat can all ruin a non-stick pan. Metal utensils can scratch the non-stick surface, allowing for food to stick and making the pan harder to clean.

Abrasive cleaning materials can deteriorate the protective layer that the pan has and can cause it to lose its non-stick qualities. Finally, using excessive heat can warp the pan which can lead to a shorter lifespan or even entirely ruin the pan.

It is important to remember to keep the temperature on low or medium and cook for a shorter amount of time when using a non-stick pan. Additionally, it is important to use wooden or plastic utensils and mild cleaning materials to prevent any damage.

Should you oil a nonstick baking pan?

It is not always necessary to oil a nonstick baking pan when cooking. The nonstick surface of the pan allows food to release more easily. Additionally, the nonstick surface prevents food from sticking and makes clean up easier.

However, if you choose to use oil or butter, lightly grease the pan with a little oil or butter before use. This will help keep the food from sticking and make sure that the nonstick surface of the pan works at its best.

When finished cooking, use a soft-bristle brush or sponge and a mild detergent with warm water to clean your nonstick baking pan. Do not use any harsh abrasives, steel wool, baking soda, bleach, or ammonia.

These items can damage the nonstick coating of the pan. Avoid using metal utensils when cooking as well, as this can cause scratches in the nonstick surface.

What should you not use a nonstick pan for?

You should not use a nonstick pan for cooking methods that require high heat, such as searing or stir-frying. High heat can damage the nonstick coating and potentially release toxic fumes. It’s also important to avoid using metal utensils with nonstick pans, as metal is too abrasive for the nonstick coating and can scratch or damage it.

It’s best to use silicone, wood, or plastic utensils when cooking with a nonstick pan. In addition, avoid using oil or fatty foods, as these can also damage the nonstick coating; instead, use a small amount of butter or cooking spray.

Lastly, never attempt to combine a nonstick pan with any type of open flame, such as a gas range or camping stove. The intense heat can lead to permanent damage to your pan.

What is the material of the pan?

The material of the pan can depend on what type of pan you’re referring to. For example, a traditional frying pan can typically be made of stainless steel, carbon steel, non-stick aluminum, anodized aluminum, or even cast iron.

Each material comes with its own pros and cons in terms of durability, heat conduction, flexibility, etc. The same goes for other types of pans, such as sauté pans, stockpots, roasting pans, and more.

You should look into the features of each material and what type of cooking you’ll be doing in order to determine which is the best option for you.

Which type of material would be to use for the frying pan’s handle?

The type of material that should be used for the handle of a frying pan depends on the type of pan and its intended use. For pans that are used for light cooking such as boiling and sautéing, a wooden material such as bamboo, beech, or other hard woods would be ideal.

Wood handle materials are heat-resistant and generally provide a comfortable grip. However, for heavily used pans or those intended for deep frying, better protection is needed. For these types of pans, handles made from metal such as stainless steel, cast iron, or even copper are more appropriate.

With metal handles, the handle won’t become hot and the fry pan is much easier to clean. Additionally metal materials are very durable and long-lasting which is great for high-use pans that are exposed to high temperatures and scrubbing.