John Lewis & Partners Hard Oxodized Non-Stick Frying Pan, Dia.24cm

Designed with an ergonomic handle and tough, non-stick coating, this frying pan is from the John Lewis Hard Oxidized range of cookware. Its unique shape creates a larger frying and cooking surface

John Lewis Hard Oxidized cookware is eco-friendly and its ceramic non-stick boasts superior corrosion resistance. Optimal bonding between the aluminium and non-stick coating creates a highly scratch-resistant surface with an extremely durable outer later.

Hard oxidizing is an ecological process that enhances aluminium without causing acidic residue or leaving hazardous waste, making it eco-friendly and safer to use when cooking.

Key benefits:

• Highly scratch-resistant non-stick coating
• Superior corrosion resistance
• Extremely durable and tough
• Eco-friendly using green technology
• PTFE and PFOA-free, food safe and a healthy choice for cooking and frying
• Dishwasher safe

Sizes available:

• Dia.20cm - H6.4 x W20.3 x D40.4cm, Weight: 790g
• Dia.24cm - H6.7 x W24.3 x D44.4cm, Weight: 990g
• Dia.28cm - H7.2 x W28.3 x D50.1cm, Weight: 1.34kg

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, metal utensils can be used but 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.