Stone Lined Cookware
This cookware is made of 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 with natural hot stone. Stone-coated pans are non-stick and enable you to cook with minimum fat.
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 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-retaining capability of stone coated cookware help reduce the cooking time, making the cooking process more energy efficient.
Stoneline cookware works with all stovetops 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 detachable handle that can be removed before placing the pan in the oven to bake the food on high heat.
The interior coating made of crushed particles of the stone allows for completely non-stick cooking. The non-stick coating needs less oil to cook and is easy to clean.
Make sure to chose low to medium heat settings 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 the nonstick coating is eco-friendly and made without harmful chemicals. The stone material on the cooking surface will not react with foods, including acidic food such as tomato-based meals.
To avoid scratching the non-stick surface, it is not recommended to use metal utensils. For the 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 excessive 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 the 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, grapeseed, or avocado oil to coat the inside of the pan. The small amount of oil absorbs into the stone coating, giving it the necessary protection and improving the non-stick properties. After wiping off excess oil, your pan is ready to use. Occasional seasoning every 6 months will help to maintain the non-stick surface.