Enjoy the Benefit of La gourmet Blusteel 1. UP TO 40% LIGHTER
Using thick gauge steel makes La gourmet®BLUSTEE cookware up to
40% lighter than cast iron
“ All the benefits of cast iron cookware
without the heavy weight.” 2. RUST RESISTANT
La gourmet®’s special BLUSTEEL process
make the surface resistant to rust*. 3. HEALTHY
99% Pure Iron which is CHEMICAL FREE, and ZERO COATING, NO PTFE/PFOA or
any other toxic chemicals. Iron is also good for human
health 4. STAY COOL HANDLE
Specially designed stay cool acacia
woodhandle 5. UP TO 50% ENERGY SAVING BLUSTEEL
Thick gauge steel is made of 99% pure iron which provides superior heat distributionWhy La gourmet®’s BLUSTEEL ? La gourmet®’s BLUSTEEL is made of 99% pure iron. Elements such as Chromium, Manganese, Phosphorous and Sulphur are 99% removed from BLUSTEEL prior to production. Compared to normal cookware, BLUSTEEL saves up to 50% Energy because it has much better heat distribution because its thick gauge and its 99% pure iron. BLUSTEEL is also healthy as it is CHEMICAL FREE and is metal utensil safe.
BLUSTEEL is made from a special high heat process and special surface treatment, which gives the surface a deep blue colour. This creates a special layer on the outside surface which acts as a barrier to keep the oxygen from the iron below, thus making it rust resistant. However after use and cleaning it must be dryed properly.
With its thick gauge BLUSTEEL performs outstandingly well at high temperatures to quickly seal in vitamins and nutrients. Beautifully seared and grilled foods that coated pans cannot make. BLUSTEEL perfoms better the more it is used, as the patina builds up, the patina release becomes better and it becomes non-stick over time. BLUSTEEL is safe to use at high temperatures and is METAL UTENSIL SAFE.
FIRST USE – INITIAL OIL SEASONING
1. To remove the protective anti-corrosion wax layer, hand wash in warm soapy water with a non-abrasive scrub brush or bamboo whisk.
2. Rinse with water, wipe and then dry thoroughly on fire or warm hob ring immediately after washing. Season the pan with the following steps.
3. Heat the BLUSTEEL cookware on stove until completely dry & start to turn into deeper colour.
4. Turn to lower flame, pour some oil into the cookware and swirl it around until the whole surface of the cookware is thinly coated with oil. You may use a kitchen towel to coat the side (interior).
5. Heat the oil in the cookware over a medium to low heat until it starts to smoke.
6. Remove the cookware from the heat and use a scrunched kitchen towel to carefully wipe the oil on the entire surface of the cookware. Please be careful as the cookware is hot and do not burn yourself.
7. Let the cookware cool down before repeating the seasoning process for another two (2) more times.
8. Your cookware will get darker with the repeat seasoning process as the “PATINA” is building up on the cookware.
9. Initial oil seasoning is completed and the cookware is ready to use.
Do not use Green Scourer Pad or anything abrasive.
This will remove the “PATINA/Oxidized layer”. If the “PATINA/Oxidized Layer” is removed, you need to season the pan 2-3 times. The oxidized layer is actually iron which is safe for cooking.
BEFORE EACH USE – ROUTINE OIL SEASONING
Routine Oil Seasoning is carried out to ensure the cookware does not stick or burnt. This process is always carried out by professionals and chefs before every use. The reason for this is to even out the temperature inside the whole pan and to let the oil penetrate the cookware surface. This will ensure the cookware performs optimally.
1. Warm up BLUSTEEL cookware on medium heat. Add about one (1) ladle of oil to the cookware.
2. Tilt the cookware and coat the cookware surface with oil. You may use a kitchen towel to coat the side (interior).
3. Heated up the cookware with oil with medium-low heat. After oil is heated, the oil has penetrated to the cookware.
4. Pour out the excess oil to an oil pot.
5. The cookware is ready to use. AFTER EACH USE – CLEANING & STORING
1. Rinse the cookware under running water and use a non-abrasive soft sponge or washing up brush to clean the cookware. Not recommended to use soap or dishwashing liquid when cleaning the cookware as this will remove the “PATINA” of the cookware.
2. After rinsing, dry the cookware with cloth. Place the cookware onto the stove and heat it up to ensure 100% dry.
Best to wipe a thin layer of oil on the surface with kitchen towel before storing.
1 BLUSTEEL cookware must be completely dry before storage. Do not store while it is still wet or with moist.
2. Store BLUSTEEL cookware in dry and less humid environment.
3. Place a layer of kitchen towel/cloth/paper in between cookwares if you need to stack them. It is to avoid scratches or damages.
Best wash the cookware while it is still hot/warm, or use warm water to wash.
Never store the cookware while it is still wet as rust spots may occur. If found any rust spots, boil some salt water or vinegar in the cookware for minutes, clean the cookware gently with a scourer pad and re-season at least 2 to 3 times. (Refer to “INITIAL OIL SEASONING”)
Burnt food or food stains can be removed with salt. Scrub the stains with salt and little water. Clean the cookware gently with a scourer pad and re-season at least 2 to 3 times. (Refer to “INITIAL OIL SEASONING”)
Do not leave the cookware soak in water for long period of time.
Not suitable for dishwasher use.