FAQ on products, maintenance and usage

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1. Which skillet is the correct one for me: uncoated, with PTFE coating or ceramic coating?

Without coating:5* Proline, 5* Multiline, 5* Multifunction, 4 * Senses, 3* Restoline
Benefits: Suitable e.g. for searing meat or fried potatoes, insensitive to contact with metal utensils, very robust, these pans (especially 5 *) can last a lifetime with proper treatment
Cons: Less suitable for egg dishes

PTFE non-stick coating (black)4* Industry Duraslide Ultra, 4* Senses Duraslide, 4* Duraslide Ultra pancake pans, 3* Ecoglide Duraslide Ultra, 3* Restoglide
With Controlinduc function (pans cannot overheat on induction - our tip!): Controlinduc pans
Benefits: Little to no fat for frying necessary, no burnt residues, very good non-stick properties over a long period of time, very suitable for vegetables, fish and egg dishes
Cons: Maximum temperature 250°C, sensitive to contact with metal utensils
Information: Choked PTFE particles (eg damage to the pan surface) of the body excretes undigested and is therefore harmless, toxic fumes from overheating occur above 360°C. Therefore never strongly heat up empty pans on induction or gas cookers

Ceramic Coating (gray): 4* Industry Cerforce Ultra, 3* Ecoglide Cerafoce Ultra
Benefits: Little to no fat for frying necessary, no burnt residues, maximum temperature 300°C, well suited for searing meat as well as vegetables, fish and egg dishes
Cons: Non-stick effect can fade away more quickly after years of use compared to PTFE coated pans, delamination of the coating might occur more than with PTFE coated pans after a long time of use, risk of discoloring due to burnt in fats

Our tip: Optimal is the combination of an uncoated and a PTFE coated pan. If you use an induction stove, we recommend a PTFE coated Controlinduc pan in combination with an uncoated pan.

2. My rectangular or square pan wobbles on the stove, is this normal?

Yes. Seen from the material design aspect, it is not useful to build a square or rectangular pan completely flat at room temperature. Once the pan is heated, the material expands. At operating temperature, however, the pan should be plan and do not wobble.

3. My round pot or pan shows a concave geometry on the bottom. I thought it needs to be completely flat?

The geometry of the bottom is designed as you observed to allow the material to expand when it is heated up. If it would be completely flat in cold status it would bend when being heated up.


1. May I put my coated pan in the dishwasher?

No. A coated pan may be damaged in the dishwasher since the anti-stick coating might lift from the pan. Cleaning in the dishwasher should only be done in special situations - e.g. once in case the pan started to stick in an unusual way.

2. Which dishwashing detergent do you recommend?

Basically, hand washing with a commercial detergent with a soft sponge, brush or cloth is always the most gentle. With knives and all products that contain wood or consisting of wood it is mandatory. For stainless steel cookware, we always recommend to use dishwasher tabs in the dishwasher. These are less aggressive than most powders. Aggressive powder used long-term may cause the aluminum components (such as in the multi-layered stainless steel pans of Demeyere) are eroded. Never use bleach, abrasives or steel wool.

3. A white layer has formed in my stainless steel pan. What now?

To remove deposits of minerals, lime and dry coloured stains, clean your pan with some pure normal vinegar (1 to 5 tablespoons). Then wash with water and detergent. All deposits should then be removed. (Instead of vinegar, you could also use lemon juice).

4. My pan appears discoulored. What can I do?

To remove discolouration, leave the pan to soak filled with some hot water and normal detergent. (If necessary over night). Then clean with a soft cloth, sponge or brush. In exceptional cases if persistent discolouration or burnt fat is present, you may also use a non abrasive silver polish or detergent for stainless steel. Although they should not appear during normal use, possible stains and discolorations will not affect the use of the pot, nor the results. Of course, it is easier to remove them directly, in order to keep your cooking gear in optimal condition. Also, we recommend to use a stainless steel cleaning cream.

5. My wooden board started wobbling, what can I do?

You can get your curved board straight again by watering the upwardly curved area well and then laying it flat to dry. The wood pulls itself back into the correct position. It is important to immediately wipe the board dry after handwashing and to not let it dry only.


1. What should I do before first use of my new demeyere products?

Remove any labels from the pan or the product and also remove any remaining adhesives with acetone or nail polish remover. If necessary, soak the product in hot water using a mild, appropriate detergent. Rinse well. Never use bleach, abrasives or steel wool to clean Demeyere products. Before first cooking use, we advise to heat up the pan using a low heat with a few tablespoons of deep frying oil (For one or two minutes, shorter for induction) and make sure the oil does not overheat. The oil should not be allowed to change colour or start smoking. (To check, throw in a small piece of bread. It should fry gently). Empty the pot or pan and clean with water and detergent. Rinse well. You can now use the product normally.

2. How do I find the optimum temperature for my nonstick pan?

First, it is important that you never overheat your nonstick pan. Frying works best between 180-220°C. But from time to time we see that pans are heated up to 400°C that damages any coating. Pour some water into the pan and heat it up until it starts boiling. Then switch the stove back until it just simmers. The setting on the stove should always be your highest for coated pans.

3. How do I prevent food from sticking in my uncoated pan / teppanyaki?

Heat up on a high level until a drop of water forms a ball, does not hiss but dances. Then reduce the setting by about 1/3 and only now start frying. Put the oil or fat in the pan and then the food. Meat is always sticking first. Let it lie until the pores have closed, only then turn it around.

4. My nonstick pan loses its non-stick property. What can I do about it?

Avoid overheating in any case (see point 2.) Basically a nonstick skillet should not be washed in the dishwasher. However, it may be helpful if you put it once in the dishwasher to increase the non-stick effect. It is also helpful if you fill the pan with water and dishwashing detergent, simmer for 10 minutes and then wipe it clean. Alternatively you can try glass ceramic (ceran) cleaning lotion which is helpful especially when ceramic (grey) coated pans loose their non-stick properties.

Moreover you can wipe out the pan with cooking oil (so that it is covered completely with a thin film) and heat it up with a low to medium setting for 2 minutes. The anti-stick properties of the pan should now be recovered.

5. How do I find the correct temperature setting?

Start at a relatively high setting on the cooker until the required temperature has been reached and then lower to an average or even lower level. This is especially important when using the Demeyere skillets. The special base of the pot/pan works as an accumulator of heat. This will make sure that the temperature is evenly maintained even at lower positions and guarantees a perfect distribution of heat. Thanks to this method (lid on the pan), the food may be kept warm longer, even off of the source of heat.

6. How about using Demeyere cookware in the oven?

The Demeyere cooking gear can be safely used in the oven, even up to temperatures of 350°C, without any limitation. Higher temperatures can discolour the material but never apply in oven or cooking preparations. If on a cooker, temperatures of over 350°C are obtained, the cooking gear could be damaged permanently, making void any repair or guarantee claim. However, during normal use cookers and ovens never exceed a temperature of 260°C. Frying is done at temperatures of +/- 190°C.

7. Do you have general advises on the usage of Demeyere products?

- Never leave highly acid foods such as mayonnaise, pure lemon, vinegar or very salty water in your pot for more than 6 hours. Very acidic or sour foods can cause unwanted discolouration in the pot if they are exposed to it for a long time.
- If your recipe requires the use of salt, we always recommend that you heat the water first before adding salt. When you add salt first, the grains could affect the base slightly.
- Although they can never affect the quality and functioning of your products, it is better not to use any sharp objects on our products because they, of course, can cause scratches or markings to stainless steel. It is important to bear in mind that possible scratches and marks of this nature cannot in any way affect the quality of the material and the cooking or frying capacities of these products.
- The base of your Demeyere series has been specifically developed to withstand very high temperatures. Stainless steel could well discolour at temperatures that exceed 350°C/660°F. That's of course much higher than the normal boiling temperature of 100°C/210°F or the normal frying temperature of +/- 180°C/360°F.
- For creating optimal efficiency with your Demeyere cooking gear, it is always recommended to place the pot on the appropriate ring. It should be equal or smaller to that of the base of the pan itself. (Do not take this recommendation as strictly for induction cookers as it is for other conventional gas and electrical cookers. For induction, the ring may be somewhat smaller than the diameter of the coil).
- Because of the quality and the special heat distribution in the base, it should not be a problem to use Demeyere cooking gear on a smaller diameter of cooking surface than the pan itself. If this is the choice, you must give your pot some more time to heat the full base, from the centre to the side. [Attention: to avoid local overheating, please do not use frying pans of 28 cm/11" and 32 cm/12.6" on cooking rings smaller than 18 cm/7.1" and 22 cm/8.7" respectively!]
- It is important to use this following basic rule while using a gas cooker: the diameter of the gas flame may never be larger than the base of the pan itself.

Shipment - no DHL tracking status update:

1. There is no update in the DHL tracking status for several days - what is the reason?

International shipments (outside the EU) need to pass customs in the destination country. During that time there is no update in the DHL tracking status. Please refer to the shipment time mentioned in your invoice or our delivery times >here<. These times include the average time that customs need and show the total average delivery time.