Q:
Do I need to season the frypans after using them for a while?
A: Non-stick frypans should be seasoned occasionally by applying oil
to the surface of the pan. Do not use cooking sprays on the surface
because they leave a residue that is difficult to remove.
Q: Can I use non-stick cooking sprays
on my iCook Non-stick Frypans?
A: You should never use non-stick cooking sprays on a non-stick frypan.
Instead, you may season your pan periodically with a small amount
of vegetable oil, olive oil or peanut oil. Simply rub inside the pan
with a soft cloth. Repeat as needed (every 15-20 uses or so) if you
hand wash the pans, and after every time in the dishwasher. (It is
not recommended that you place your iCook Cookware in an automatic
dishwasher.)
iCook Knifeware
Q: What is the difference between forged and stamped knives?
A: Forged: A forged knife is produced from a steel billet (thick chunk
of metal) that is heated and struck into shape with a multi-ton hammer.
The stainless steel flows into the shape of the knife. A fully forged
knife, such as iCook Knifeware, is one where the blade, bolster and
tang are formed from one piece of metal. The forged construction is
considered to be very strong, durable and long lasting. Forged knives
are often heavier than stamped knives but are considered to have better
balance.
A: Stamped: Stamped knives are die-cut from flat stainless steel - like a cookie cutter. Stamped knives are lighter but don't have the
same quality and balance as forged knives. Due to the lack of density,
the stamped knives often don't hold edges as well as the forged knives.
Stamped knives are usually less expensive.
Q: How are the iCook knives constructed?
A: There are two main parts to an iCook knife: 1) a single piece,
fully forged blade, bolster and tang; and 2) the riveted handle.
The blade is made from a German stainless steel called DIN 1.4116.
This steel is specially formulated for forged knives.
The handles are made from a plastic called polyoxymethylene. It is
a handle material that is commonly used in high-end knives.
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Q:
Why is it important to sharpen my knives?
A: For three reasons: 1) The first is safety. Forcing a cut with a
dull knife is one of the easiest ways to injure yourself. Properly
sharpened and maintained knives actually help prevent accidents. 2)
Second, for good cutting action. You will get straighter, cleaner
cuts with a sharp, well-maintained knife than you will with a dull
knife. 3) Third is comfort. Using a high level of force over an extended
period of time can cause discomfort to your hand. Keeping your knives
sharp makes it easier to cut, thereby reducing the required force
and time per use.
Q: My knife has developed some rust
spots. Why is this and can it be removed?
A: Never use an abrasive scrubber or cleanser to clean the knives.
All stainless steels will corrode to some degree when exposed to salts.
The term "stainless" implies a resistance to rusting, pitting
and staining; not that the material is rust free. The type of stainless
steel used to make knives is recognised as being more susceptible
to attack by salts than are the stainless steels commonly used to
make cookware. This is because it contains more carbon which is needed
for creating and maintaining an edge. Because of this, it is important
that you take special care to follow the care and use instructions
provided to minimise the occurrence of rust. If rust spots do occur,
they can usually be removed by gently scrubbing the blade in the direction
of the brushed finish using a mild abrasive cleaner such as SCRUB
BRITE™ or L.O.C.™ Plus Soft Cleanser and a nylon bristle
brush. Use extreme caution so as not to get your fingers near the
cutting edge of the knife blade.
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