How to care for your Happycall cookware

Almost every problem with a nonstick pan comes back to one of three things: heat, utensils or washing. Get those right and the coating keeps releasing cleanly for years.

Heat

1. Cook on low to medium. High heat is the single biggest cause of coating damage. On gas, keep the flame under the base — flames up the sides damage both the coating and the handle.
2. Skip the largest burner. It is built for rapid boiling and will overheat a nonstick pan. Match the burner to the base of the pan.
3. Ceramic ranges need a lighter hand. Onde, Zium, Blitz, Agave, Zin and Meister Edge use a ceramic nonstick that is more heat-sensitive than titanium or graphene. Keep the heat lower still, and never leave an empty pan on the stove.
4. Stainless steel is the exception. Stay and Hybrid can take higher heat, but preheat them before adding oil and food or they will stick. Blue or gold heat tints on stainless are normal.

Utensils

1. Wood, silicone or nylon only. No metal utensils, knives or steel wool on any nonstick surface. Hybrid is the one exception — its steel grid protects the coating from metal.
2. Start with a clean, dry pan. Leftover oil residue builds up and turns sticky. That build-up, not the coating, is usually why food starts catching.

Washing

1. Let it cool first. Cold water on a hot pan can warp the base and blister the coating.
2. Hand wash after every use. Soft sponge, mild detergent, warm water. No bleach, ammonia or abrasive cleaners.
3. Hand wash even if the label says dishwasher safe. Dishwasher heat and detergent wear a nonstick coating down over time.
4. Wooden handles. Crocodile, Zium and Noire have wooden handles. Never soak them; wipe dry straight after washing.
5. Dry before storing. Stack with a cloth between pans so one base does not scratch the next.

Double Pan

The silicone gasket seals the two halves and wears with use. Replace it when steam starts escaping around the rim or the seal feels loose — replacement gaskets are available.

When to replace a pan

A well-cared-for nonstick pan has a working life of two to three years. Read the surface, not the calendar.

Healthy	Food releases cleanly with a little oil; coating is smooth and evenly coloured
Watch it	Food catches occasionally and needs more oil than before. Review your heat, utensils and washing — this stage is reversible
Replace	Food sticks despite proper care, or the coating is worn through to the metal