Armour Range

USE & CARE INSTRUCTIONS Before Use

Remove sticker or label and any adhesive with vegetable oil. Before using pan for the first time, wash in hot water with a mild soap or detergent, rinse in clear water and dry.DO NOT WASH IN A DISHWASHER. We advise to keep all the food ingredients and tools required for cooking are ready on the cooking countertop before putting your pan on the heat. If you are looking for things once the pan is on the heat,it can overheat quickly and destroy the nonstick coating.

Seasoning

It is not necessary to season the pan. If, however, you plan to cook food which tends to stick such as fried eggs without any oil or butter for the first use or before you have cooked with oil on the pan, seasoning will assist release of the food. To season: rub 1 tsp/5 ml vegetable oil over the clean nonstick surface using a paper napkin or clean cotton cloth. Wipe off oil with a paper napkin or clean cotton cloth. Wash and dry pan. All foods should be at room temperature before beginning to cook. Eggs require controlled heat or they may become tough. Except for omelettes, eggs should be cooked on low to medium heat.

Suitable Heat Sources

DAILYWARE ARMOUR RANGE cookware can be used only on domestic gas, electric or halogen stoves in which the temperature can be regulated to low and medium heat. Use a burner to suit the size of your pan — gas flames should not spread beyond the pan. Do not use high heat. Use low to medium heat.

Limit Preheating of Pan

Foods such as Dosa, Paratha, Rotis and Uttapam require the pan to be at a certain temperature before you cook the first batch. The actual time required for preheating may differ from food-to-food being cooked and the burner used. NEVER keep pan empty on the heat for a long time once it is hot, as it may overheat the pan resulting in destroying the nonstick coating.
The nonstick coating of the pan retards browning somewhat in certain foods. For browner results, try cooking slightly longer. Do not use high heat. Avoid high temperature for best cooking results, conserving fuel and preserving the life of the nonstick coating.

Avoid Overheating: Check Your Burner

If food is smoking or burning, reduce heat. Using medium or lower heat and limiting the time the empty pan is heating are the basic techniques to avoid overheating.

Avoid Scratching, Damage, Breakage

Use wooden, heat-resistant nylon, plastic or rubber spatula/utensils. Metal utensils will scratch and reduce the life of the nonstick coating. Do not cut or scrape with metal objects or knives. If using a metal
spatula, try to keep spatula parallel to pan to avoid digging into the coating. Try to touch the food and minimize contact with the coating. Do not leave plastic, nylon or rubber utensils on pan while it is hot.
Do not hit pan or bang its rim. Do not bang pan down on pan supports. Lift pan from the pan supports — do not drag it across the pan supports. When storing pan ensure that the nonstick coating is not gouged or rubbed against any hard or sharp surface. Do not stack other utensils on the coating without protecting it. Plastic handles are liable to break under a sharp or forceful blow. After use, faint scratches or marks may appear on the nonstick coating. These are marks of normal wear and tear and do not affect the performance of the coating. Even if some of the coating is scraped off, the pan is still safe to use. The coating is non-toxic and inert; if accidentally and unknowingly ingested, it passes through the body harmlessly.

Wash After Every Use

Taking care to protect your hand from the hot pan with sufficient paper napkin or cloth, wipe off residual oil with a paper napkin or muslin cloth from hot pan immediately after cooking. Doing so makes cleaning very much easier. Always wash all surfaces of pan and lid thoroughly after every use in hot water with a mild soap or detergent and a dishcloth or sponge. Do not wash pan in a dishwasher. Let pan cool before immersing in water. For stubborn spots on the nonstick surface, soak pan in hot water (cold water after cooking eggs or milk) for about 10 mins and rub with a non-abrasive plastic scrubber – never use steel wool, coarse or metallic sourcing pads andabrasive detergents. When cleaning a pan ensure that a non-stick coating is not gouged or rubbed against any hard or sharp surfaces. While cleaning, keep afolded kitchen cloth or a pieceof any other soft material such as subber or sponge underneath the pain to avoid damaging the pan. Dry thoroughly with soft clean cloth.
Stainless steel lid and glass lid may be washed in a dishwasher but this can dull the finish. Wash wooden spatula (included with Nonstic cookware) in hot water with a mild soap or detergent, rinse and dry
immediately – do not soak.
Metallic marks – most often from gas stove pan supports – may appear on the hard anodised base. To remove metallic marks from base: apply a kitchen cleanser, such as ‘Vim’, to the marks and rub with an abrasive kitchen scrubber, such as ‘Scotch-Brite’ or fine steel wool.

Avoid “Baked-On” Food/Stains

If pan is not cleaned thoroughly, a thin layer of food or grease may remain. When the pan is heated next, this food/grease becomes “baked-on” and very difficult to remove. “Baked-on” food and the stains from “baked-on” food may be impossible to remove without damaging the pan.

For Nonstick Cookware

On the Hard Anodised (exterior surface): Make a thick paste of a cleaning powder such as ‘Vim’ and apply it to the “baked-on” food/stain. Wait 5 to 10 minutes. Scour with steel wool using a circular motion. Wash. On the Nonstick (interior surface); Make a thick paste of a cleaning powder such as ‘Vim’ and apply it to the “baked-on” food/stain. Wait 5 to 10 minutes. Scour with a plastic scrubber using a circular motion. Wash.