HIGH TECHNOLOGY IN COOKING

YES !

DuPont Teflon? non-stick coatings on cookware are safe. Confidence in the safety and performance of DuPont non-stick coatings is based on more than 40 years of laboratory testing and use in home and commercial kitchens. Moreover, a stringent certification program ensures that non-stick coatings by DuPont are used only in suitable applications. 

The main difference between gas and induction lies in the speed and in maintaining the temperature. While gas hobs allow you to have a more precise heat management, induction hobs heat up faster and help to minimize thermal transmission errors and energy loss.
Heat uniformity does not depend on the hub but on the tool you use: this is the reason why pans with full bottom (brazed HEAT® technology) are extremely seful to obtain the maximum result from your induction cookware.

If you want to protect your induction cooktop you need high quality cooking tools that allow you to save energy and not waste heat.
On the market you can often find speckled bottom pans. Did you know that during the production of these products it has been a saving of the materials used? Speckled bottom pans do not guarantee quality and a uniform cooking.
Risolì induction pans are provided with a solid base (brazed HEAT® Technology) which allows you to obtain the best from your kitchen and to create exeptional dishes.

NO!

Some media have mistaken PFOA with PTFE or Tefon, the coating applied
on cookware to make it non-stick. Nowadays all non-stick coatings are
PFOA-free. EPA himself never raised any question on the safety of non-stick
cookware which can be used without any concern. 

YES !

It is safer for human health because, there is no risk of potential
harmful or toxic substances arising from the combined effect of
over-heating and dehydration, as food doesn’t stick to the bottom.
It is healthier for human diet  as non-stick cookware let cook without
oil and fats. Both the American Heart Association and the National
Stroke Association recommend the use of non-stick cookware to
reduce the impact of cardiovascular pathologies.
It is safer for the environment because it requires less water and
detergents for cleaning. 

NO!

Just to reconfirm the chemical inertness of PTFE and, therefore, its safety, we underline the fact that PTFE is also used to coat cardiac stimulators and in the thoracic surgery.

The use of items with scratches does not bring any risk to the consumer’s health but, eventually, they could be replaced only because their non-stick property is affected when heavily abraded.

Researches on health and environmental safety of the non-stick coated cookware have been run by:

Prof. FRANCO BATTAGLIA
Lecturer in Environmental Chemistry at the University of Modena - Italy

Prof. GIANNI FOCHI
Lecturer in Chemistry at Scuola Normale di Pisa - Italy

Risolì offers 6 practical tips to properly use utensils with non-stick coating:

1. Before using the pan for the frst time clean it with lukewarm water and detergent. Dry it and grease the non-stick surfaceit with lukewarm water and detergent. Dry it and grease the non-stick surface with table oil and wipe lightly. Repeat this operation from time
to time. 

2. Do not cut inside the pan. Metallic utensils are not be used but it is recommended the use of wood, or plastic cooking utensils.
Store the utensil with care to preserve the internal non-stick coating.

3. Non-stick pans are easy to be cleaned with liquid detergents and sponge. Do not use abrasive products such as scouring or steel
wool sponges.

4. Do not overheat the item empty; for best results it is recommended to use a low fame. Select the correct size burner and centre the pan over the heat source. Never heat fatty food to the extent that it burns.

5. Let the utensil cool before cleaning; avoid sudden thermic shocks which may deform the base of the pan.

6. In case the pans present evident scratches on the internal surface, it is advisable to replace them, as the non-stick property
is heavily affected during cooking session.

Du Pont*non stick coated cookware can be heated to 260°C without damage to the coating.This temperature is much higher than necessary to boil, fry and cook in the oven.

For example:

• Water boils at 100°C
• Normal temperature used to brown meat is from 204°C to 243°C
• In the oven, higher temperatures are used for cooking chicken or vegetables, around 232°C. Sweets and cookies are usually cooked at temperature between 162°C and 204°C. 

It is better to heat the non stick coating cookware at medium and low temperature. During cooking higher temperature could be reached (over 206°C), but food could burn causing smoke and becoming not good for eating. If you leave the pan without liquid or empty it is possible to reach higher temperatures up to 316°C in few minutes.Non stick coated pots and pans should never be left on the heat source empty and unattended.