Still Ttukbaegi

Preheating is key when using stainless steel. Once you get the hang of it, it’s simple and easy. Let’s walk through it together:

1. Place the dry, empty pan on medium-low heat for about 2 minutes. (Tip: Place it on the cooktop first, then prepare your ingredients - it saves time.)
2. Add a small amount of oil and swirl.
3. If the oil moves smoothly with a ripple pattern, it’s ready.
4. Adjust heat as needed and begin cooking.

Tip: Stainless steel conducts heat very well. You rarely need high heat, medium or medium-low is usually enough. Cooking on lower heat helps prevent sticking, saves energy, and preserves nutrients in your food.

Tip: Let the food release naturally. As food cooks, the proteins and starches solidify and release from the pan's surface when they are fully cooked. This is why you can gently nudge food and it will slide easily when it's ready. 

*The Leidenfrost effect: When a pan is hot enough, and you add fat, a layer of steam develops between the food and the pan. This steam acts as a barrier, preventing direct contact and sticking. 

Here’s how to give your pot a thorough clean before first use.

1. Mix cooking oil and baking soda in a 1:1 ratio, scrub with a damp non-scratch sponge.
2. Gently scrub the handles and side walls as well.
3. Add more paste if needed during cleaning.
4. As baking soda, oil, and residue combine, the paste will turn grey.
5. Collect the used paste, discard in the bin, and rinse the pot with hot water.
6. Finish by washing with dish soap and a final hot water rinse.

• Use soft sponges or cloths for everyday cleaning. Avoid steel scrubbers, as they can scratch the surface.
• For stuck-on food or sauce stains, rinse first, then add a bit of baking soda and water and simmer over medium-low heat for about 10 minutes (with the lid on for better results). Let cool, then gently scrub.
• For burnt food or restoring the original shine, use stainless steel cleaner - but only when necessary. It acts as a polish and may gradually wear the surface over time.

• When using a gas stove, make sure the flame doesn’t extend beyond the bottom of the pan - it keeps the surface looking its best.
• Avoid high heat. Our cookware conducts heat efficiently, so medium heat is more than enough. It protects both your ingredients and the cookware.
• After washing, dry thoroughly with a tea towel to prevent water spots or discoloration.
• For stains or buildup, baking soda and vinegar are gentle, natural solutions - no need for harsh scrubbing.

These are common and harmless:

• White spots are usually minerals (like calcium or magnesium) from tap water or ingredients that naturally form on the surface.
• Rainbow or bluish stains occur when salt or acidic foods react with stainless steel - it's only cosmetic.
• If you'd like to remove them, rub with vinegar or lemon juice, let it sit for about an hour, then rinse with a soft sponge.