Metal Treatment for Food Use - Ceramics
Advantages of the disadvantages of metals and ceramics used in the food sector's utensil and cooking equipment (TEPPANYAKI, PLANCHA, PAELLA Flat, Grill, Wok, ...)
- Stainless steel or stainless steel is used for wraparound parts (housing, chassis, lids ...) for small cooking surfaces is an intermediate solution because, very bad heat driver, it deforms under the action of it.
- The Vitroceram is a solution for the housewife but also for professionals looking for a standalone and temporary device. It is a recent solution for electrical planchas available in appliances.
- The enamelled melting is an ideal solution for a kitchen with soft lights, not requiring temperature shocks. The gross cast iron will play here the role of heat store. The maintenance is easy and does not require fat for storage.
- Aluminum melt Xylan anti-stick protection will suit all housewives and users in search of lightweight equipment, practical maintenance and use. This coating, although fragile to wear under metal utensils, seduces casual cooks.
- The cool coated steel Chrome (Example: Plancha NC-80 Chrom ) (60 to 96 micron film) is destined for the market for restaurants of catering, chefs but also to the aficionados of gourmet cuisine. The cooktop, a thickness of 12, 15 or 20 mm thick comprises a rim on its periphery, from 4 to 5 cm of high chromed and welded after it. Low radiant and therefore nice to cook, this plate offers important cooking for a large number of guests. Rather reserved for delicate dishes: fish and crustaceans, meats are ideally grilled, colorful and juicy with wishes. The Teppanyaki, Planchas and Frytops Mainho SL ranges equipped with ultra-precise thermostatic faucets, have a rectified steel cellastic hob protected by a 96 micron hard chromium layer.
Ceramic coating to grasp or grill food on stoves or table grills
Several kitchenware manufacturers now offer grills and stamped ecological stamped stoves, without PTFE (polytetrafluoroethylene) *, without PFOA (perfluoroctanoic ammonium acid) * Resistant at temperatures below 270 ° C.
How do you recognize?
PTFE, Ceramic, Email and New Technology Protection
| Protection | Max temperature | Energy | Qualities | Defaults | Users |
| Xylan + on Aluminum or Steel | 250 ° C < | Butane - Propane - Natural Gas - Coal | Anti-Adhesive - Lightweight Product - Economic | Low resistance to wear | public |
| Ceramic on cast aluminum (also stoneline or stone particles) | 250 ° C < | All the light | Anti-Adhesive - Lightweight Product - Economic | Limited cooking surface | public |
| Steel Cast iron (EP 1mm Patanegra) | 500 ° C < | All the light | Wear and Acidic Juice Resistance - Easy Maintenance and Storage (*) | fragile | Clubs and associations |
| Hard chrome on steel cast iron (EP 60 to 96 μ) | 500 ° C < | Butane - Propane - Natural Gas - 230 / 400V | Gastro Kitchen - Low Radiation - Resistance to Thermal Shocks (*) | Prices | Eyelard chefs |
Tips for use and maintenance
• Avoid putting in a maximum position.
Ceramic resists high temperatures and tends to accumulate heat. It is therefore advisable to use it over low heat or medium heat. Even to grasp your food, a moderate temperature is sufficient. Otherwise, there are risks of overheating that alter the nonstick properties of ceramics.
• Lightly oil your stove.
Even if the ceramic coating is non-stick, nothing prevents you from applying an oil film with your vaporizer or with absorbent paper. You will benefit from maximum comfort and the life of the product will be improved. Moreover, it is advisable, from time to time, to oil its cooking utensil for its storage, that is to say after having washed it because it feeds matter.
• Do not use metal cutlery and abrasive sponges.
• Do not heat your empty cooking utensil.
• Avoid storage without protection. Wrap your material or insert tabs if you need to fill them
Tips and tricks for Panela Panes users.
I inadvertently left my ceramic stove for a long time on fire with food, how to remove food residues?
In this case, boil a little water in your pan or pan for a few minutes. Then wash your cooking utensil with hot water with a powerful degreasing (without bleach), wipe. Oil the cooking utensil before tidying to feed the coating.
I just noticed that the surface of my ceramic stove lets tasks appear, yet my stove is new, is it normal?
If your stove has been overheated, purify your kitchen utensil and follow the previous instructions. If it has not been overheated, daily dishwasher use can cause a slight bleaching of the coating. It does not alter its technical qualities.
My ceramic stove hangs, what to do?
Do not put too hard and think about coating the coating from time to time. If your cooking utensil hooks after being overheated, you can refer to the previous instructions.
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