- Do not put any salt in cold water, the water must boil first. Salt in cold water could result in corrosion through pricks. This damages the stainless steel by piercing small holes or causing in white patches.
- Stainless steel frying pans/shallow frying pans - After cooking meat, if part of the grease remains stuck to the pan, pour a little water while the dish is still warm. This will instantly detach the grease from the meat, allowing efficient cleaning. The 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. This reaction allows the caramelization of the meat, giving it a better taste: it is called the “Maillard” reaction.
- For cooking fragile products in stainless steel, such as fish, pour olive oil into 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.
- Do not overheat the pan - Make sure that the heat does not go over 2/3 of its capacity. The Mauviel pans offer great performance and do not require a great deal of heat to reach ideal temperature. Overheating could deteriorate the bottom of the pan. On gas stoves the flame must not go over the pan. The temperature for cooking is ideal when one pours a drop of water and it bursts into little marbles, jumping about: this reaction is called “Leidenfrost”.