{"id":7551,"date":"2018-05-23T21:31:16","date_gmt":"2018-05-23T19:31:16","guid":{"rendered":"http:\/\/www.mauviel.com\/?page_id=7551"},"modified":"2019-01-24T23:13:39","modified_gmt":"2019-01-24T22:13:39","slug":"recommendations-stainless-steel","status":"publish","type":"page","link":"https:\/\/www.mauviel.com\/en\/recommendations-stainless-steel\/","title":{"rendered":"Recommendations stainless steel"},"content":{"rendered":"

Stainless steel\r\nRanges M\u2019COOK, M\u2019URBAN, M\u2019ELITE, CUISINE MODERNE, M\u2019Minis stainless steel, M\u2019PASSION stainless steel<\/h2>\r\n\r\nUse recommendation<\/strong>\r\nDo not put any salt in cold water, the water must boil, first. It could result in corrosion through pricks.\r\nThis damages the stainless steel by piercing small holes or resulting in white patches.\r\n\r\nConcerning stainless steel frying pans or stainless steel shallow frying pans <\/u>\r\nAfter cooking meat, if part of the grease remains stuck to the utensil, pour a little water, while the dish is still warm.\r\nThis will instantly detach the grease from the meat, allowing efficient cleaning.\r\nThe other positive asset of this technique is to reduce this grease with water, to turn it into a delicious sauce. It is quite normal for the grease to stick to the pan, it is one of stainless steel properties.\r\nThis reaction allows the caramelization of the meat, giving it a better taste: it is called the \u201cMaillard\u201d reaction.\r\n\r\nFor cooking fragile products, in stainless steel, such as fish.<\/u>\r\nPour olive oil in the frying pan, and place greaseproof paper. Moisten the greaseproof paper with olive oil, and place your piece of fish on top. The fish will cook perfectly and will not stick to the pan.\r\n\r\nMake sure, the heat does not go over 2\/3 of its capacity. The utensils Mauviel 1830 offer great performances and do not require a great deal of heat to reach ideal temperature.\r\nMoreover, it could deteriorate the bottom of the utensil. The flame must not go over the utensil.\r\nThe temperature for cooking is ideal when one pours a drop of water and it bursts into little marbles, jumping about: this reaction is called \u201cLeidenfrost\u201d.\r\n\r\nMaintenance advice<\/strong>\r\nUse soapy water on the scratch side of a sponge.\r\n\r\nBringing back the shine to stainless steel<\/u> \r\nDip a sponge in a product called Inobrill, this product was conceived for the cleaning of stainless steel. Scrub the utensil. Rinse with warm water, then dry with a clean cloth.\r\n\r\nAnother option<\/u>\r\nGet silver stone from a hardware shop, to clean the utensil. \r\n\r\nOur utensils are compatible with dishwasher, but their use is not recommended.<\/u>\r\nExplanation: The products used in dishwashers, are sometimes, too detergent. They tend to damage the aluminium located between the 2 layers of stainless steel, making the edges of the utensils blunt.\r\nMultiplying the wash in dishwasher could damage your utensil. The corrosion of aluminium could eventually make your utensil, less performing. It is not a fault in fabrication but the use of aggressive products in dishwashers.\r\nNever use bleach. This product can perforate the stainless steel material.\r\n\r\n