Le Creuset 3-ply Stainless Steel Uncoated Frying Pan

A kitchen superstar, this shining uncoated 3-ply Stainless Steel frying pan brings you brilliant results. The multi-layered construction builds heat fast and spreads it evenly. Use this pan for browning, searing and caramelising your favourite ingredients, as well as all sorts of other day-to-day cooking tasks.
3-ply multi-layering tech: premium-grade stainless steel and aluminium are bonded together to form a 3-layer material that spreads heat evenly and gently through the entire pan. The material is characterized by fast, even heat distribution and is particularly suitable for the “everyday kitchen”.
Best in class: Le Creuset products are crafted from the finest materials in facilities around the world, ensuring the quality you expect from Le Creuset.
Choose your cooktop: Suitable for all cooktops and conventional oven use, 3-Ply Stainless Steel cookware is safe up to 260°C. Not suitable for microwaves.

Before first use
Remove all packaging and labels, wash pans in hot soapy water, rinse and dry thoroughly.
When frying in an uncoated pan for the first time or whenever the pan has been cleaned in the dishwasher prepare the pan as follows:
Add some vegetable or corn oil so that the base is covered.
Heat the oil gently and turn the pan to coat the inner side walls.
Remove the pan from the heat, let it cool and clean with kitchen paper.
Add some further oil, fat or butter and begin cooking as normal.
Season the food only after sealing on the hot surface.
Turn food only when the surface has sealed and it is easily released.
Reduce the temperature after sealing.

The 3-ply construction of the pans means you do not need to cook on high heat settings. Only MEDIUM to LOW heat is needed for most cooking, including frying and searing.
ALWAYS match the pan base size to the hob heat zone it is to be used on. Gas flames must always be confined to the base area and NEVER extend up around the side walls of the pan
On any glass-topped hob always lift the pan on and off, or across the surface. Never slide the pan as this may cause damage to the pan base as well as to the glass.
NEVER heat an empty pan
If using salt, always add to the hot cooking liquid or food so that it can dissolve thoroughly. Never pour directly onto the stainless steel surface as it may cause pitting.

Induction Hob Cooking
Always match the diameter of the pan base to the induction hob cooking zone
Using a pan with a small base diameter on too large a cooking zone may result in a weaker magnetic field being created and reduced heat output. In some cases the hob may not "recognise" the pan and no heat will be generated.
DO NOT use the boost function for longer than is required to bring the pan's contents to a boil. The boost function should only be used for rapid heating of large quantities of water e.g. for boiling pasta or vegetables.
During cooking, you may notice some slight noise being generated in the pan by the induction hob. This will not damage the pan or affect cooking performance.
Made in China.