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WELCOME 🇨🇵 DE BUYER PREMIUM COOKWARE, BAKEWARE

Limited Collection |# Get Member Center Coupon $100 & $ 300HKD

SUMMER ANNIVERSARY ! ALL STORE UPTO 25%OFF

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Stainless Steel cookware
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I notice white marks inside my stainless steel utensil. What can I do to get rid of them?
White marks are due to limestone present in the water or to food salt.
White marks caused by limestone are easily removable. Only scrub your utensil with a sponge and some white vinegar, dilated or not with water. Marks caused by food salt are actually corrosion marks as, in direct contact, salt attacks stainless steel. These marks are permanent and cannot be removed. Yet, they don’t spoil food suitability of the utensil or its thermal properties.
To avoid stainless steel corrosion, salt the cooking water once it is boiling.

Do handles heat?
Priority, Appety and Primary utensils are equipped with a stainless steel tube handle that is designed to evacuate heat and that remains cold. As a result, you can use the utensils of these 3 ranges safely, without getting burnt.
Twisty utensils are equipped with a removable bakelite handle that doesn’t heat up.
Affinity and Milady utensils are fitted with ergonomic handles made of cast stainless steel. Very comfortable and robust, they heat during long cooking and in case of direct exposure to a heating source. As a consequence, it is necessary to handle the utensils with a protection such as gloves, oven gloves or kitchen towels.

What is the difference between multi-layer material utensils and stainless steel cookware with a sandwich base?
Multi-layer material spreads heat homogeneously and regularly all over the utensil. Heat from the cooktop is immediately distributed by the multi-layer material, and the whole body heats up at the same speed. The heat distribution created inside the recipients by this homogeneous heat spreading makes the utensils perfectly adapted to reduction cooking. Finally, the material great reactivity enables to perfectly control the cooking environment.
The sandwich base spreads heat homogeneously and regularly all over the bottom of pans. Heat is distributed from the bottom towards the top of the utensil and this heat distribution is ideal for immersion cooking and steaming

Can I use metallic objects such as forks, spoons, knifes, spatulas… within stainless steel pans?
Stainless steel is a material resistant to scratches; as a result, you can freely use metallic utensils within stainless steel cookware. Nevertheless, if the inner surface of pans was scratched, food suitability of the utensils as well as their cooking properties would not be affected.
Should your de Buyer stainless steel pan be covered with a non-stick coating, avoid using metallic objects or sharp-edge utensils.