Tony’s Tips: practical advice from Tony Everitt, Director
Get the pan properly hot
Warm an empty pan on medium heat for three to five minutes, then add a few drops of water. If they dance, you're ready. If they sit there, give it another minute.
Yeah, stick it on high, she'll be right (no she won't!). High heat isn't the default setting, save it for boiling liquid.
Use the right fat
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For eggs, butter.
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For moderate heat, olive oil.
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For high-heat searing, grapeseed or vegetable oil.
Keep the flame under the base
Don't let flames climb the side walls. Those are thinner and will discolour more easily. And don't take the dial all the way up just because you can.
Cool first, then clean
Never put a hot pan into cold water. Let it cool, soak any stuck-on food, then clean. You can use a metal scourer on uncoated stainless steel. Brownish caramelised marks are normal and don't affect the pan's performance.
Always follow product-specific care instructions, where they differ.
