For the production of TM BIOL cookware, both coated and uncoated, aluminum alloy AK7p (Ukraine) is used, intended for the manufacture of products in contact with food. https://biol.ua/o-kompanii/sertifikaty/
All TM BIOL cookware is coated with a new generation non-stick coating - GREBLON (Germany). This coating is completely safe for health. It does not contain synthetic polymers - PFOA (perfluorooctanoic and perfluorooctanoic acids). And when heating cookware with non-stick coating TM BIOL, no harmful or toxic substances are released.
The key to a clean pan, both inside and out, is to wash it immediately after each meal. The internal non-stick coating can be washed quite simply, without the use of special products; just soak the pan in warm water for a few minutes, then wash it with a soft sponge and detergent. It is contraindicated to use abrasive sponges and powder cleaners, which contain abrasive particles that are destructive to the coating. If carbon deposits appear on the outer surface, to remove it you may need to use special products to combat burnt fat in the form of gel, paste, spray, foam such as “Fairy Pure & Clean”, “Anti-grease, HG grease remover”. In this case, you need to pay attention to the instructions, whether it is suitable for aluminum and whether the composition should not contain abrasive particles. Simply apply them to the outside of the dirty frying pan and leave for a couple of minutes according to the instructions, then rinse with warm water using a kitchen sponge.
You can. In places where the non-stick coating is damaged, the level of non-stick properties decreases and food may slightly stick. These damages do not have any effect on the other characteristics of the cookware, including safety.
If food begins to stick to the pan during cooking, it means that the non-stick properties of the product have been lost due to the passage of time or improper use of the cookware. This can be caused by a large number of scratches or cuts in the non-stick coating on the surface of the frying pan, as well as washing dishes using cleaning powders or abrasive metal sponges, which led to the thinning of the non-stick layer, as well as overheating of the frying pan.
From the TM BIOL product range, all cast iron cookware is suitable for induction cookers, as well as cookware with non-stick coating from the INDUCTION line.
You need to measure the inner diameter of the product along the top edge.
You need to measure the inner diameter of the product along the top edge. Select a cover with the appropriate diameter.
In the oven you can use saucepans that come with a frying pan lid, as well as frying pans with removable handles.
From an economic point of view, this operation is not justified. It's cheaper to buy a new frying pan.
For the production of cast iron cookware TM BIOL, gray cast iron of the SCh15 grade is used, which is widely used in the production of cookware around the world.
According to the TM BIOL cast iron cookware production technology, each product goes through a “blueing” process before being sent to the consumer, i.e. A layer of organic vegetable oil is applied to the dishes by spraying, then the product is baked in a continuous tunnel oven. As a result of this process, polymerization of vegetable oil occurs and the product becomes black, thereby creating a primary “non-stick” layer on the surface of the cookware and protecting it from corrosion. Cast iron cookware with a volume of over 10 liters. Due to its dimensions, it does not fit in a tunnel oven. Vaseline oil is applied to these utensils to ensure corrosion resistance. Such cookware has a gray color, which is characteristic of cast iron.
Cast iron is a “ferrous” metal and is susceptible to corrosion unless a number of measures are taken to protect the surface of cast iron cookware from moisture. The instructions for each cast iron product describe in detail the necessary steps for preparing and further using cast iron cookware. To avoid this problem, you should properly prepare the dishes for use and store them correctly! Preparing cast iron cookware: - Wash the dishes thoroughly (do not use abrasive detergents). - Dry the dishes on the stove to remove moisture from the pores of the metal. - Apply a thin layer of vegetable oil to the pan with a sponge (silicone brush, paper towel). - The cookware is ready for use! Recommendations for caring for cast iron cookware: - Do not store cooked food in cast iron cookware. - After cooking, wash the dishes, dry them thoroughly on the stove (fire) and apply a thin layer of vegetable oil. - Wash only by hand, do not use dishwashers. - Store in a dry, ventilated place. The use of aggressive detergents is a lso not recommended, as they destroy the natural protective layer.
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