Before you start cooking

Handling the pan

Here are some important things to keep in mind when using the Vermicular Frying Pan:

• Always preheat the skillet thoroughly before adding ingredients.
• Avoid using metal utensils for cooking.
• The pan cannot be used in the oven.

Reference the Care Instructions on page 12 of the enclosed recipe booklet for more information.

Heating tips

The Vermicular Frying Pan’s exceptional heat conductivity allows you to cook delicious meals without the use of high heat. Combined with the heat retention properties of cast iron, high heat levels can potentially be overpowering to delicate ingredients. In fact, using low heat yields the best results even when stir-frying vegetables or searing proteins, because the pan distributes heat evenly and rapidly, even at lower temperatures.

Tip 1: Thoroughly preheat the skillet before adding ingredients.

1. Preheat over medium-high heat for about 90 seconds* (60 seconds with induction cooktops).
2. Add in oil and swirl to coat evenly.
3. Allow smoke to rise from the skillet’s entire surface. (Adequate preheating is achieved only after smoke has risen from the entire surface. It is important not to rush this step.)
4. Adjust heat level and start cooking.

Tip 2: Turn off heat when adding ingredients that tend to stick.

Some ingredients, like eggs or flour, tend to stick more than others. When cooking with these ingredients, an additional step to turn off the heat will further equalize heat across the pan's surface and minimize sticking.

1. Follow steps 1–3 from above.
2. Turn off the heat and let the smoke clear, about 10–30 seconds.
3. Once the smoke clears, add ingredients while the heat is still off. Wait for 10–30 seconds.
4. Turn the heat back on and cook over low or very low heat.

*Please note that we have updated our preheating time to achieve best results. You may notice a discrepancy from your enclosed Vermicular Frying Pan recipe booklet, but we strongly recommend allowing the pan to preheat for 90 seconds.

Reference the Heating Guide on page 14 of the enclosed recipe booklet for more information.

Cleaning your pan

Always clean with mild dish soap and a soft sponge. Never scrub with force or with abrasive cleaners to avoid damaging the enamel coating.

Soaking the handle for extended periods may damage the wood handle. Wipe wet spots with a dry cloth immediately after washing.

Reference the cleaning guide on page 11 of the enclosed recipe booklet for more information.

Have any questions?

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