F.A.Q

Yes! We are a green-conscious factory. We take stringent measures, which fall under the European Union Environmental Regulations so we can prevail on as a factory that is officially titled as eco-friendly.   

Our manufacturing process is designed to make a positive environmental impact on the planet that we ardently strive to protect.

Our products are sustainable as the aluminum bodies are fully recyclable.

We are REACH certified. The essence of REACH is to ensure a high level of safety for human health and the environment.

Biotan® Plus is our own unique non-stick coating, enhanced with biominerals. 

Biominerals are found in nature, for example in seashells. 

The fantastic non-stick qualities make it possible to fry without adding oil, which helps reduce calories and fat, ensuring healthier meals for you and your loved ones. 

With Biotan® Plus we have created an amazing balance between outstanding non-stick qualities, which are extremely long lasting and at the same time very wear resistant and robust.

This is our individual production code, which tells us: 

1. a) exactly which item it is, b) when it was produced and c) gives us access to the quality assurance data for this specific batch of products.

Well, that’s our little secret but what we can tell you is that all of our handles are attached without the use of screws or rivets and are not welded. 

Our handles will never get loose. NO more searching through the house for a fitting screwdriver. 

So, for all you Chefs and hobby Chefs out there that love to constantly shake pans – we were thinking of you when we created our handle fixation. Gastrolux is the cookware for you!  

Gastrolux induction cookware always begins with “17” in the item numbers and visually differs as follows: 

INDUCTION GAS / CERAN® / ELECTRIC 

 Definitely!  

Our fantastic BIOTAN® PLUS non-stick coating allows frying without the use of oil or any other additional fats, which is of course healthier and also helps reduce additional calories. 

Furthermore, our handles are attached without any rivets, where rests can gather and can become a cosy home for bacteria. Because our products are very easy to rinse and there are no rivets, they can always be easily kept hygienically clean. 

Our products are free from lead, cadmium, or mercury. Our products are certified as food safe according to EU regulation no 1935/2004 and are produced under strict European health and safety regulations.

Yes! 

Gastrolux products with standard fixed handles which are not removable are oven-proof up to 

260°C / 500° F. 

Please be sure to use potholders or oven gloves when taking your Gastrolux products with standard fixed handles out of the oven as the handles do get hot in the oven. 

Even though our detachable handle was made to be removed when your pan is placed in the oven, it is oven-proof up to max. 160°C / 320°F, so if you wish to cook at higher temperatures, please be sure to remove the handle when placing your pan in the oven. 

Without any handle, so when the detachable handle has been removed, your Gastrolux pan is oven-proof up to 300°C / 572°F. 

Your cookware should always be placed at least 5 cm/ 2 inches away from any heating coil, as the area close to the heating element often exceeds the maximum temperature.

Our counter handle not only shows you the diameter of your pan but can also be used to determine when your pan has reached full temperature:

simply place a drop of water on the counter handle and heat up your pan; when the drop starts to sizzle, your pan is ready. 

It also serves as balance handle when serving, with the use of mittens. 

Please do be sure to use a potholder or oven gloves / mittens when using the counter handle to balance the weight after frying. 

As our products heat up right up to rim and retain heat for a long time, the counter handle gets very warm as well and stays warm for quite a while.

Gastrolux cookware heats up extremely fast, evenly up to the rim and retains heat for a very long time. 

We recommend putting a drop of water onto the counter handle or in the cookware before turning the stove on. Then turn your stove on full heat setting and please do not leave your cookware unattended, Gastrolux cookware heats up extremely fast. When the water starts to sizzle, your cookware is ready. Immediately turn down the heat to middle or low setting. Add oil. Add Ingredients. 

At medium heat, you Gastrolux product heats up fully within 2-3 minutes. 

Please never leave your cookware unattended and avoid overheating your Gastrolux cookware as this can damage the coating.  You can tell your pan is overheated if a small bit of butter or margarine placed in the bottom of the pan starts to smoke and burn. 

In that case, please remove you Gastrolux cookware from the heat source and let it cool down for about 3 – 5 minutes. 

When removing your cookware from a heat source please always lift it up and do not pull over the stove / hob because if there should be any larger crumbs on your stove / hob this can cause scratches on the surface of your hob. 

If the coating has been overheated, causing peeling, or flaking of the coating, it cannot be repaired. Gastrolux cookware is temperature safe up to 260°C / 500°F, including in the oven. Please use the proper heat settings to prevent damaging your non-stick coating because Gastrolux will not be held liable for overheated products.

Please rinse your cookware after every use in order to avoid oil build-up. 

Place your still hot Gastrolux cookware under cold water to create a thermal shock (don´t worry, your Gastrolux cookware will not warp / loose its shape) add a few drops of dishwashing detergent / liquid and rinse with a cloth or the soft side of a sponge. No scrubbing needed nor recommended. 

In extreme cases of burnt in food or oil you can heat up water on low heat with a few drops of detergent for 10 minutes and then rinse as described above or rub in a paste consisting of a mixture of baking soda with a little bit of water (toothpaste texture) and then rinse with warm water and a drop of detergent using a cloth or the soft side of a sponge.

No. Gastrolux cookware is guaranteed warp-free! You can place your hot Gastrolux cookware under ice-cold water repeatedly and it will never lose its shape. 

Warped or wabbling cookware uses a lot more energy and therefore costs you a lot more; this will never happen with Gastrolux!

We highly recommend rinsing your Gastrolux products by hand. You will see that our products are extremely easy to clean. 

We know that some of you out there will still put your Gastrolux products into the dishwasher, no matter what we say. Rest assured your cookware won`t melt and your dishwasher will also survive. It’s just that coated cookware in general doesn´t really appreciate the aggressive dishwashing liquid or tabs. The non-stick effect of the coating will wear down faster in the long run, in comparison to if rinsed by hand. 

The base of your non-inductive cookware may also be covered by a very thin black powdery residue when cleaned in the dishwasher, which may discolour your drying cloths. This residue is in no way whatsoever harmful to your health. 

If you absolutely insist on putting coated cookware in the dishwasher and wish to get rid of the oxidation on the base (powdery residue) here a few little tricks you can use to clean the base: 

1. a) a mixture of water and lemon juice on a sponge b) using a cloth, rub in a paste consisting of a mixture of baking soda with a little bit of water (toothpaste texture) and then rinse with warm water and a drop of detergent using a cloth or the soft side of a sponge c) aluminium cleaner

We have no tips for reviving of the non-stick effect of the coating in the long run, but no worries, we are there for you when you need a new pan…which you will then most probably rinse by hand.

Gastrolux cookware allows frying and cooking without oil, but if you prefer to use oil or fat then please do note the following: 

Please never use an aerosol non-stick spray or heat an oil above its smoke point. These will coat your non-stick coating and cause food to stick.
In addition, you will benefit from increased flavor in your food, since an oil’s smoke point also marks the beginning of both flavour and nutritional degradation. 

What is a smoke point? The smoke point of an oil is the temperature at which the oil begins to break down. This occurs at different temperatures for different kinds of oils. Vegetable oils can take more heat than other oils or fats. 

Choosing the right oil: Choosing the right oil for each type of cooking is extremely important. For example, frying is done at very high heat, so it requires an oil with a high smoke point. Some oils are best reserved for salad dressings as they break down at very low temperatures. Regardless of what type of oil you choose, it is important to clean your cookware thoroughly after each use to prevent an oil build-up. 

We recommend the following oils:

• Vegetable Oil has a high smoke point, making it ideal for frying and other high-heat cooking. It is the most common oil worldwide.
• Canola Oil – Derived from rapeseed, canola oil is considered by many researchers to be healthier than vegetable oil because it contains less saturated fat. It is ideal for frying and high-heat cooking.
• Extra Light Olive Oil – Olive and canola oils are both unsaturated vegetable oils, meaning they provide “healthy fats.” Compared to canola oil, olive oil has a lower percentage of Omega-6 fatty acids. The most important thing to remember with olive oil is that there are different varieties of olive oil which each perform totally different and have different functions in the kitchen. Read more about the types of olive oils below.
• Coconut Oil – Coconut oil is extracted from coconuts. High in saturated fat, this oil has a relatively high smoke point of 177°C /350°F.   When heated slowly, it is an excellent addition to any meal.

Consider the temperature for your cooking needs:

Sauteing and sauces (low to medium heat) – light olive oil, canola and vegetable oil are the most common. Almost any oil can be gently warmed, over low heat without reaching its smoke point.

Frying, searing and roasting (medium-high heat) – vegetable oil, or canola oil are suitable options, as well as grapeseed and sunflower. Extra virgin olive oil is not recommended. If you prefer olive oil, use light or refined olive oil. 

Grilling and deep frying (high heat) – vegetable or canola oil. 

Olive Oil: 

Extra Virgin Olive Oil: It has the lowest acidity of all the types of olive oil and is best used uncooked to appreciate its superior flavor. Extra virgin olive oil should not be used for frying, sauteing, or other high-heat cooking.

Virgin Olive Oil:  It has less flavor than extra-virgin olive oil, but can still be used uncooked, or over very low heat.

Light Olive Oil: To improve the smoke point of olive oil, manufacturers use a filtration process. This removes impurities and allows the oil to withstand higher heat, but it also removes much of the flavour. Light olive oil is suitable for cooking over medium heat.

Refined or Extra Light Olive Oil: When the olives are pressed and the resulting oil is of a low quality due to poor flavor, high acidity, or an unpleasant aroma, it is sent to a processing plant for refinement. Refined olive oil has very little flavor but has a higher smoke point, making it suitable for high-heat cooking. Not even refined olive oil can withstand the heat of deep frying; however, it can be used for sauteing.

Olive oil should never be used above low heat.

Gastrolux recommends Canola / Rapeseed oil. 

Improper use of cooking oil is not considered a manufacturer’s defect. Therefore, it is not eligible for replacement under our warranty clauses.

This is an indication of oil build-up / oil carbonization.
This occurs over time when cooking oil is used above smoke point. 

Please see section “Recommended oil and its smoking point”. 

Extra virgin olive oil or butter are the usual culprits for oil build-up. 

The oil build-up does not damage the pan, but it can be very difficult to remove. 

You can try using a paste consisting of baking soda and water (toothpaste texture) and rub it in with a cloth and then rinse with warm water and dishwashing detergent. 

As we cannot know the degrade of burnt in oil, we cannot guarantee that this will function and will not be held liable for oil build-up or for the failure of trying to remove it. 

Please see section “Recommended heat setting on the hob / stove” and “Is Gastrolux cookware oven-proof?” and “Recommended oil and its smoking point”. 

No! Even though our BIOTAN® PLUS coating is extremely robust, coated cookware in general is not made for knives, forks, or blenders. If you still wish to cut, blend, or scrape with a fork and then send us a reclamation, we will say “we told you so” and will not be able to replace or credit your Gastrolux cookware because…we told you so. 

Oh, and “yes” we see that you cut, blended, or scraped. 

Yes, you will. Even though our coating is extremely robust you will notice light marks on the coating if you decide to you use stainless-steel whisks or turners. These light scratches will not influence the performance of your cookware and is in no way dangerous. To prevent this from happening, we highly recommend using silicone utensils.

No. Most marinades contain tomato sauces or other ingredients which contain acids, that will damage the coating. We recommend using glass storage containers for marinating or storage.

No. Grills and broilers exceed the maximum temperature and therefore Gastrolux cookware is not suitable for use on grills or broilers.

We recommend placing a paper kitchen towel or kitchen towel or pan protectors out of felt between your cookware.

We offer 3 years warranty on the non-stick coating, provided you follow the heat settings & oil recommendations & overheating instructions mentioned in the FAQs above. 

Gastrolux guarantees a 25-year warranty on the base of your Gastrolux cookware staying warp-free.