Advice on using SKK products

What do I need to take into consideration when purchasing glass lids?

Just like our pots and pans, our glass lids meet the highest standards. Nevertheless, glass is a fragile material and it can be damaged due to above-average impact or force. This may happen in cases when the screw on the lid knob is tightened with too much force, (e.g. using tools). This can put pressure on the lid and cause it to break, a danger which may result in cuts. Hold the screw on the inside of the glass lid down with your thumb and turn the knob with your other hand, being sure not to use too much force. Don't forget to use the washer, otherwise you will not be able to tighten the knob correctly and the glass may break.

How do I use my SKK cookware?

Put a little oil in your pan and heat at maximum power for a short time. Because SKK pans heat up very quickly, keep the heat switched down to medium and place your food into the pan. Now you can cook food while retaining its nutrients without overheating your pan. For cooking, put water into a pot and bring it to a boil as usual. Add your food and cook as desired.

Advice for fats and oils

According to Stiftung Warentest 2/1988 (an independent consumer-protection foundation in Germany), empty pans made of hand cast aluminium reach a temperature of approx. 300 °C after just three minutes when heated at the highest level. Fats can burn extremely fast at these high temperatures, creating “tar resin” that can burn into the surface coating. Once this happens the tar resin can no longer be removed and the non-stick surface properties are impaired. In general, never heat up fats and oils to the smoke point. Doing so releases acrolein, a harmful substance.

The following table shows the smoke point (fats begin to burn at this point) of various fats:

Product	Smoke point °C
Peanut oil (refined = hot-pressed)	230
Peanut oil (unrefined = cold-pressed)	170
Palm kernel oil	220
Coconut oil	185–205
Lard	121-218
Clarified butter	205
Butter	175
Most refined oils	> 200
Cold-pressed rapeseed oil	130 - 190
Cold-pressed olive oil	130 - 175
Soybean oil	213
Sunflower oil (refined)	210 - 225
Sunflower oil (unrefined)	107
Sesame oil (unrefined)	177
Safflower oil	150

Please note: Dietary fats and margarines and most native or cold-pressed oils (e.g. native safflower or sunflower oil) are generally not suitable for frying! Always observe the manufacturer's specifications on the packaging.