Cooking in a stainless steel pan:

1 Gently preheat the pan (for induction: without boost or turbo)

If you use butter: put it in the pan during heating and wait until the butter has 'stopped foaming', then the pan is at the right temperature.

If you use oil: add the oil to the pan when it is at the right temperature: you can check this by letting a few drops of water fall into the pan: if small droplets form and move around like little balls, the pan is at the right temperature; add the oil.

2 Now that the pan is at the right temperature, reduce the heat source by half and add the ingredients to the pan.

3 If the meat sticks to the pan, do not try to release it, but wait. The meat will release itself once it is properly seared, and then you can turn it if necessary.

Since its founding in 1908, the Belgian Demeyere has grown into the top brand in high-quality stainless steel cookware. As a pioneer in induction cooking, Demeyere uses highly innovative materials and technologies. The result is cookware that is faster, more functional, and more durable than any other cookware on the market. That is why Demeyere has become the brand of choice for top chefs and demanding hobby cooks.