John Lewis 5-Ply Thermacore Non-Stick Frying Pan

Our professional quality range is designed to last, with a multi-layer construction to heat quickly and evenly.

Stainless steel is magnetic and good at conducting heat. We use 18/10 as this grade of stainless steel is corrosion resistant due to the presence of chromium and nickel. All of our pans have a stainless steel base as this provides the magnetism to use on an induction hob.

Key benefits:

• Professional quality
• 5-layer construction for quick and even heating
• Handles riveted for strength
• Dishwasher safe and oven safe to 200°C
• Non-stick surface
• Suitable for use on all hobs, including induction

Metal handles
Metal pan handles heat up when cooking so be careful when lifting pans and touching handles. Please use an oven glove, mitt or pot holder when handling hot pans.

Ceramic cookware – care and use
Heat settings - ceramic cookware conducts heat much more efficiently so make sure to turn down the heat. There’s no need to pre-heat.
Using the cookware – with the ceramic non-stick coating, plastic, rubber or wooden utensils are recommended to prolong the life of the pan.
Use of oils - it's recommended to use a little bit of oil or butter when using ceramic non-stick. It’s good to note that Extra Virgin Olive Oil and oil sprays carbonise (creating the brown, sticky stains that won’t come off the pan) very quickly when the pan is heated and should be avoided when cooking with ceramic non-stick.
Cleaning and storing - dishwasher safe. To preserve the pan, it’s recommended to wash it in warm soapy water. Please allow the cookware to cool completely before washing; leftover fats can carbonise fast. A hot pan plunged in cold water can result in a thermal shock and eventually deform the frying pan.

Getting the most from your induction pans
All of our John Lewis induction pans are tested to British and European standards for safety and performance. To ensure the functionality of induction pans, it is important to make sure the magnetic circuit with the hob isn’t broken by:

• Making sure the size of the pan base is no smaller than the hob ‘ring’
• Using pans with a flat base
• Not lifting the pan off the hob top continuously
• Giving coated and aluminium pans with steel bases more time to heat, as the aluminium sides do not heat directly from the hob