Stone Lined Cookware
Stone coated cookware is made die-cast aluminum or stainless steel core covered with a thin layer of finely crushed stone on the inside of the pan. This cookware is generally lighter compared to pure stone cookware. The stone particles are mixed with a non-stick element to achieve the highest level of abrasion-resistance and durability, and to offer the benefits of cooking on natural hot stone. Stone coated pans are non-stick and enable you to cook with minimum fat. Cooking food in its natural juices helps enhance the flavor of your meals.
Stoneline cookware is a line of non-stick cookware that uses a patented natural micro stone coating developed in Germany. The tiny stone particles make the cooking surface very hard and durable. The stone micro-coating is naturally nonstick. This coating has a very high abrasion resistance and doesn’t flake or crack. The company claims their coating is 10 times stronger than other non-stick coatings.
Stoneline cookware uses a magnetized stainless steel base and cast aluminum sides, which both absorb and disperse heat well to provide consistent cooking. High conductivity and heat holding capability of stone coated cookware help reduce the cooking time, making cooking process more energy efficient.
Stoneline cookware works with all stove tops including gas, electric, and ceramic cooktops. A steel plate on the bottom makes it compatible with induction-cooking surfaces. The flat, magnetized bottom transfers heat rapidly and very evenly. The items with the black CPET handles can handle heat up to 180°C/350°F in the oven (160°C/320°F for convection ovens). Stoneline Cookware with metal handles and glass lids without CPET knobs can be heated in the oven up to 240°C/450°F (220°C/425°F for convection ovens). Some items come with a quick release handle that can be removed before placing the pan in the oven to bake the food on higher heat.
The interior coating made of crushed particles of stone allows for completely non-stick cooking. The non-stick coating is effortless to clean and needs less oil to cook.
Make sure that the pan is on low to medium heat setting before putting the ingredients in. Adding food to an empty pan while on high heat setting can damage the non-stick coating. To maintain the non-stick properties, you need to initially season the pan and then condition it regularly especially after washing with soap.
The manufacturer states that nonstick coating is eco-friendly and made without harmful chemicals. Non-chemical stone substance doesn’t react with foods, including acidic food such as tomato-based meals.
It is not recommended to use metal utensils or anything harder than the coating to avoid scratching the non-stick surface. For best care of your stone coated pans, always use wooden, bamboo, or silicone utensils. Never cut food in the pan as this could damage the non-stick surface and void your warranty.
The manufacturer recommends not putting the pans in the dishwasher. You also should avoid excess use of detergents as they will ruin a thin layer of seasoning. Let the pan completely cool before cleaning, then rinse it with hot water and wipe it dry with a paper towel. This way you will preserve the oil layer.
Before first use, clean the pan with hot soapy water and a non-abrasive sponge, then allow it to dry thoroughly. Use a paper towel to spread some hot coconut, grape seed, or avocado oil on the coating. The small amount of oil absorbs into the stone coating, to give it the necessary protection and improve the non-stick properties. After wiping of excess oil and your pan is ready to use. Occasional seasoning every 6 months will help to maintain the non-stick surface.