Kitchen

Directions for use Do not put salt in cold water. You have to wait until the water is boiling. The risk is to trigger pitting corrosion. This phenomenon damages the stainless steel by drilling small holes or causing small white spots to appear.

In stainless steel pans or sauté pans After cooking meat, if some of the fat remains clinging to the pan, pour in a little water while the cooking pan is still hot. This will immediately loosen the grease from the meat for effective cleaning. The other advantage of this technique is to reduce this fat with water, in order to obtain a delicious sauce. It is normal for grease to stick to the pan, this is one of the properties of stainless steel. This reaction allows the meat to caramelize, which gives a better taste: it is called the “Maillard” reaction.

For cooking fragile products in stainless steel such as fish Pour olive oil into the pan, then place a sheet of parchment paper on it. Then soak the sheet of paper with olive oil and place your piece of fish. You will get perfect cooking without it sticking to the pan. Care must be taken to never exceed 2/3 of the power of the fire. Mauviel1830 utensils offer great performance and do not need too large a heat source to be at the ideal temperature. In addition, there is a risk of deformation of the bottom of the utensil. The flame must never extend beyond the utensil. The cooking temperature is ideal when a drop of water poured into the pan bursts into small jumping balls: this reaction is called the “Leidenfrost” effect.

Maintenance advice Hot soapy water on the green pad side of a sponge is sufficient.

To restore its shine to stainless steel Take a sponge and dip it in Inobrill, a product specially designed for cleaning stainless steel. Rub the utensil with it. Rinse with hot water then dry with a clean cloth. Other choice Obtain silver stone from a hardware store for cleaning the utensil.

Our stainless steel utensils are dishwasher compatible but its use is strongly discouraged. Explanation: The products used in dishwashers are sometimes too powerful. They tend to attack the aluminium located between the 2 layers of stainless steel, which makes the edges of the utensil sharp. Repeatedly washing in the dishwasher will damage your utensil. Corrosion of the aluminium could ultimately make the utensil less efficient. This is not a manufacturing defect but the use of products that are too aggressive in the dishwasher.

Do not use bleach. This product can perforate stainless steel.

• Mauviel Catalogue 2026