Use and Care
At Hestan, we pride ourselves on our commitment to product quality and customer care. If you have any queries, please browse through the information contained in our Care Instructions below, or alternatively you can contact us directly.
Before first use
Thank you for choosing Hestan NanoBond. To ensure a long and pleasant experience using your new NanoBond cookware, please refer to these steps:
- Before first use and after each use, wash cookware with mild dishwashing detergent and warm water and dry thoroughly before storing or using.
- All our cardboard packaging is made using 100% recycled paper, so please dispose of your packaging appropriately.
- Decide what creative dish you are going to cook with your new NanoBond cookware.
Our handle design
All Hestan NanoBond cookware handles are made from cast stainless steel and have been designed to be ideally weighted for safety and comfort.
Ensure that handles are not over other hot burners and do not allow handles to extend beyond the edge of the kitchen worktop, as these may be in easy reach of children or enable the cookware to be knocked off the worktop.
While all our handles are designed to stay cool, please always use oven mitts when cookware is placed in the oven and check the temperature of handles, especially lids and shorter handles, before picking up cookware.
Do not use cookware if the handle is loose. If any handle does become loose, please immediately contact our customer service team.
Cooking with NanoBond
Cooking with NanoBond can be rewarding experience. To achieve the best results with your NanoBond cookware, follow these simple steps:
- Heat your pan on high heat for 1-2 minutes to ensure your pan is heated through before adding food, and then turn it down to medium for optimal cooking results (and to keep from burning your food).
- Oil, fats or liquid should be used when cooking with NanoBond to avoid food sticking to the surface of the pan. If you prefer to keep the use of oil to a minimum, you can dab your favourite oil on a paper towel and carefully wipe the interior of the pan before cooking.
- Deglazing is a great way to remove food before adding the next lot of ingredients, and can help with the flavour of the dish – but never add a lot of cold liquid to a hot pan as this can cause warping.
Use of oil
When using oil for flavour, olive or peanut oil are recommended, as heavy oils may leave a residue on the NanoBond surface.
To add oil to the pan, dab the oil onto paper towel and carefully wipe the interior of the pan prior to cooking.
Do not use oil sprays as the thin layer may burn onto the NanoBond surface during heating. Over a period of time, the use of oil sprays can result in a build up which can damage the NanoBond surface.
Caring for NanoBond
How to clean NanoBond
Cleaning your NanoBond cookware thoroughly is important to prevent a build up of food over time and to keep your cookware performing perfectly. These simple steps will help to keep your cookware looking beautiful and performing well:
- Carefully wipe off spills which occur during cooking immediately for easier clean up later.
- Always allow the pan to cool down after use and before cleaning, by removing cookware from the heat source and let it cool on a heat resistant surface or trivet.
- Do not pour cold water into hot cookware as it may cause it to warp, or hot liquids to splatter.
- Before washing, carefully wipe out any food residue or grease particles with a paper towel.
- Using a stiff nylon cleaning brush or a mesh pad (not a scourer as this may impact the surface), wash cookware thoroughly after use with mild dishwashing detergent and hot (not boiling) water to remove all traces of food or grease particles.
I have burnt food onto my cookware
If your cookware has dried or burnt on food deposits that you can’t seem to clean off, try this simple solution to soften food before washing:
- Partially fill the pan with 3 parts water to one part detergent or vinegar.
- Bring the pan to the boil.
- Turn off the heat source and set aside for a period to cool.
- Wash the pan with mild dishwashing detergent and hot (not boiling) water using a non-abrasive mesh pad.
There is a spotted white film on my pan
A spotted white film may form on your cookware, which is caused by minerals in water or from starch in food. Please follow the steps above to deep clean your cookware. You may find that wiping a sponge dipped in lemon juice or vinegar will also remove the spotted film.
How to avoid damage to your pan
Follow these simple steps to avoid some of the common ways your cookware can be damaged:
- Avoid using continuous high heat as this can cause your pan to overheat and discolour, giving the inside a 'rainbow' appearance.
- Do not use steel wool, coarse scouring pads or harsh abrasives to clean your cookware. To clean food from around the rivets on the pan, use a stiff nylon brush.
- Do not store food in cookware after cooking, particularly when salt has been used as this may cause pitting on the surface. Do not leave utensils in cookware during cooking.
- Heat your pan before adding food. For pans with a stainless steel interior, you will need to use oil, butter or liquid to prevent food from sticking.
- Although minor scratches will not impair the performance of your cookware, the use of sharp metal kitchen utensils such as forks, knives or whisks is not recommended.
- Do not allow cookware to boil dry and avoid leaving empty cookware on a hot burner.
- Avoid using oven cleaners to clean your cookware, as these are not designed for this purpose and will ruin the cookware.
Why does my pan look different?
Want to keep your Nanobond cookware looking in pristine condition?
- If a 'rainbow' pattern appears at the bottom of the pan - your pan may be overheating. To reduce the appearance of colour in your pan once overheated, use a sponge dipped in lemon juice or vinegar and rub this over the interior of the pan.
- If your pan has a spotted white film - this is caused by minerals in water or from starch in food. It can be removed by rubbing with a sponge dipped in lemon juice or vinegar.
- If your pan is no longer flat on the bottom or there are gaps between the base of the pan and the body - this is caused when the pan has overheated or by pouring cold water into hot cookware, causing it to warp. Try to avoid overheating your cookware and always allow your cookware to cool down after use and before cleaning.