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About cooking techniques

[/vc_toggle][vc_toggle title=”What are the advantages/disadvantages of cooking on induction hobs?”]Fast: a quart of water on a 3500 watt hob wil boil in less than 3 minutes.
Safer: there is no open flame, red-hot coil or other radiant element.
Cleaner: cleaning is simple, the surface is smooth and cooler.
Cooler: the heat of the pan will warm the glass, however, the cook-top will remain substantially cooler to touch than other hobs.
Expensive: induction hobs still cost a lot more than other cooking-tops.

[/vc_toggle][vc_toggle title=”How do I know my cookware is induction suitable?”]

Simple: by holding a magnet to the bottom of the pan. If the magnet sticks, it is induction compatible.

[/vc_toggle][vc_toggle title=”Small sized cookware and induction suitability”]

In case of induction suitable cookware, it can occur that a small diameter (14 cm), needs to be put out of the center of the induction hob, in order to function perfectly.

[/vc_toggle][vc_toggle title=”How does an induction hob work?”]

Unlike a gas or traditional electric stove, induction cookers are incapable of producing heat. More specific: the cooktop itself does not produce any heat whatsoever. It works by generating a magnetic wave above the surface of the glass top. If you place an aluminium pan or glass pot, piece of paper, etc. on the surface, nothing will happen. But when you use a pan with magnetic metal, the magnetic wave generated by the cooktop immediately excites the magnetic molecules in the pan and this will result in instant, precise, very controllable heat.

[/vc_toggle][vc_toggle title=”What is a non-stick coating?”]

A non-stick layer is a coating on the inside of a pan, which consists of a thin film of a specific polymer. This film can consist out of 1 or more layers. The more layers there are, the more durable and resistant the coating will be.

The most important advantages of non-stick cookware are:

  • fast heating
  • even heating
  • less risk of burned food, as it requires only medium temperatures and the food never comes into contact with an overheated surface
  • allows cooking with less fat and therefore makes every dish lighter and healthier
  • easy to clean, as it prevents food from sticking

Nowadays CASIO has 7 different top quality coatings on its cookware:

  • Teflon Select
  • Teflon Platinum
  • Teflon Platinum Pro
  • Casio Essential (2 layers)
  • Casio Plus (3 layers)
  • Casio Expert (3 layers, PFOA-free)
  • Casio Ceramica (PTFE- and PFOA-free coating)

[/vc_toggle][vc_toggle title=”When to use a non-stick fry pan?”]

A fry pan with a non-stick layer is best suited for preparing food that has a high protein level, such as fish or eggs. The non-stick layer will prevent the food from sticking to the bottom of the pan.

[/vc_toggle][vc_toggle title=”Blanching”]is briefly boiling food and then immediately plunging it in cold water? This cooking technique is mostly used for fruits or vegetables, like tomatoes, to be able to peel them easily.[/vc_toggle][vc_toggle title=”Braising”]is a cooking technique used to tenderize meat or vegetable? First you brown your meat/vegetables in some kind of fat and then you cook it very slowly at low heat in a closed pot in a small amount of liquid.

[/vc_toggle][vc_toggle title=”Grilling”]is putting food on a grill, over a heat source? Usually it is done over coals in the open air, but today grill pans are becoming very popular too because it is a healthy and fat free cooking method.[/vc_toggle][vc_toggle title=”Poaching”]is cooking something in a liquid that is not boiling, but simmering,[/vc_toggle][vc_toggle title=”Sautéing”]is frying food quickly in some hot oil or butter? This is often done in a skillet. The food is turned a lot until it is brown.[/vc_toggle][vc_toggle title=”Searing”]is a cooking term used for browning meat quickly on all sides in a hot pan? It has to be done quickly because the juices and flavour have to stay inside the meat.[/vc_toggle][vc_toggle title=”Simmering”]is gently cooking your food in a liquid, without letting it boil?[/vc_toggle][vc_toggle title=”Steaming”]is cooking food over boiling water in a covered pan? This way, the food’s texture, flavor and its vitamins and nutritional values are preserved very well. It is therefore a very healthy and light cooking method.[/vc_toggle][vc_toggle title=”Stewing”]

is cooking your food slowly in a pot with a lid, in just enough liquid to be covered?

[/vc_toggle][vc_toggle title=”Tea”]That different kinds of tea require different water temperatures? Green and white tea only need temperatures of 60 – 70°C, while black and pure teas need temperatures up to 95°C.
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Ergonomic handles on CASIO cookware

All handles on Casio cookware are designed to fit perfectly in your hand. An oven glove is recommended for use with stainless steel handles.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_tta_tour style=”outline” shape=”round” color=”blue” active_section=”1″][vc_tta_section add_icon=”true” title=”About Cookware Materials” tab_id=”1510282566373-ee3a47a1-ef65″][vc_column_text]


Aluminium is an excellent conductor of heat – 5 times better than iron, 9 times better than stainless steel. Thanks to its superior conductivity, an aluminium pan distributes the heat uniformly over the entire surface and cooking temperatures are easily controlled. This makes it possible to obtain even cooking of food of any shape and whatever their position in the pan with respect to the center of the burner.

An additional advantage of aluminium cookware is that it is much lighter than other materials, which makes it easier to carry.

Cast iron

Cast iron is most often used on its own or is enameled to seal the cookware and make it attractive. Incredibly durable, cast iron’s enormous advantage is its ability to hold heat. Therefore it is often used for woks, tajines, kettles, oven casseroles, etc.

A typical characteristic of cast iron is that it is a heavy material. Therefore, woks in cast iron e.g. will need two side handles instead of a long handle, so they become easier to lift and carry.


Copper, the most conductive metal used in cookware, has long been considered the standard in cookware and is still one of the first choices for professional cooking. Copper heats up rapidly and evenly, so cooking temperatures are easily controlled, making copper highly effective for sautéing, reducing and making delicate sauces.

In case of oxidation of the copper layer we advise you to use a copper polish product to retain the copper’s luster. While dishwasher safe, the oxidation process will be accelerated by repeated dishwasher use. Hand washing in soapy water is therefore recommended.

Hard-anodized aluminium

Aluminium is one of the highest heat conductors amongst cookware materials, making the transfer of heat between cooker and pot both rapid and even, thus avoiding hot-spots. This allows a cook to be very precise in controlling heat. It ensures maximum heat distribution and energy efficiency.

Hard-anodization is an electrochemical process that hardens aluminium. Hard-Anodized aluminium is 30% harder than stainless steel and completely food proof.
Hard-anodized surfaces resist abrasion and corrosion. A hard-anodized pan is one of the most durable pans one can buy. Anodized cookware has an extremely long life span.
However, even more important for cookware: hard-anodized cookware surfaces are stick-resistant, because they are so smooth that they become virtually nonporous.

We recommend to wash your hard anodized cookware by hand.

Multi-ply material

All of the usual cookware metals can be used in combination, which is called multi-ply material, to leverage advantages and neutralize disadvantages.
Tri-ply stainless steel, e.g. sandwiches a layer of aluminium between 2 layers of stainless steel. The resulting cookware item enjoys all of the heat conductivity of aluminium, plus the good looks and utility of steel.

Stainless steel

Stainless steel as such is not a good heat conductor. Therefore it will always be combined with a highly conductible metal (like aluminium or copper). This conductible metal will mostly be found in the base surface only, or in other cases you will find it back all over the body surface, which we call multilayer material.
Utensils made of stainless steel have almost unlimited durability, withstand all usual food and detergents and have a neutral odour and taste. Stainless steel can resist temperatures up to 250°C.

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Care & use of (hard anodized) aluminium cookware

Before first use

Before first use, remove labels, wash, rinse and dry the cookware thoroughly.


  1. If you use electric heat sources, do not allow the heat source to extend beyond the base of the pan.
  2. In case of a gas cooker, the flame should be held inside the diameter of the pan. This prevents overheating of the handles.

After use

  1. Always let cookware cool before placing in the water.
  2. Wash your cookware in hot, soapy water and rinse thoroughly.
  3. Always dry your cookware immediately and pay particular attention to the rims, handle rivets and other small spaces where water might collect.
  4. Dishwasher use is not recommended.

Never use

  1. Chlorine cleansers or bleach.
  2. Steel wool or sharp objects to remove stubborn bits of food, as they will scratch the surface.

Care & use of cast iron cookware

Before first use

  1. Carefully remove all paper and labels (in case needed, use aceton or vegetable oil).
  2. Before first use, it is sufficient to clean the cookware with a little detergent and some hot water. Rinse and dry well.


  1. Enameled cast iron should always be heated up at low to medium temperatures. If you put cookware in enameled cast iron on high heat, the enamel might get damaged.
  2. Cast iron has the great advantage of retaining heat very well. As a result, the cookware might become very hot, so always use an oven mit when holding the cookware.
  3. Enameled cast iron can be used in the oven up to 220°C/428°F.

After use

  1. Putting cast iron cookware in the dishwasher is not recommended, since the water can cause oxidation on non-enamelled parts.
  2. Avoid the use of abrasive and aggressive detergents.
  3. The use of a soft sponge for cleaning is recommended.
  4. Always dry the cookware well after washing to avoid oxidation. For optimal protection, you can coat e.g. the rims with some kitchen oil.
  5. It is recommended to season your cast iron cookware from time to time. Seasoning creates a natural, non-stick finish and prevents rusting. You season your cookware by washing it in hot, soapy water first, rinsing it and drying it carefully. Then you coat the cookware inside and outside with some kitchen oil. Afterwards place your cookware on the top shelf of your oven at 250°C. Put some aluminium foil under it to catch any drippings.


Care & use of copper cookware

Before first use

  1. Remove the protective layer on the copper parts by washing your cookware in hot soapy water.
  2. Rinse and dry immediately with a clean, soft cloth.

After use

  1. The oxidation process will be accelerated by repeated dishwasher care. Hand washing in soapy water is therefore recommended.
  2. In case of oxidation of the copper layer we advise you to use a copper polish product to retain the copper’s luster.
  3. Oxidation of the copper is perfectly normal when it is exposed to heat and air. This does not affect the functionality and the hygiene of the material.

Care & use of stainless steel cookware

Before first use

  1. Remove all paper and labels (in case needed, use aceton or vegetable oil).
  2. Clean your new cookware with hot soapy water, rinse well and dry thoroughly with a soft cloth.
  3. It’s also recommended, to ‘season’ your cookware: apply a small amount of vegetable oil to the cookware,then wipe clean with kitchen paper.’Seasoning’ should be done 3 to 4 times a year.

After use

  1. Always let cookware cool before placing in the water.
  2. Wash with hot soapy water and rinse thoroughly.
  3. Alternatively you can use a dishwasher to clean your cookware.
  4. Always dry your cookware carefully (+ rims, handle, rivets,…)
  5. To maintain your cookware shiny as new, we recommend to use a CASIO cleanser from time to time.

Never use

  1. Chlorine cleansers or bleach as these could attack the stainless steel layer very hard.
  2. Steel wool or sharp objects to remove stubborn bits of food, as it will scratch the surface.
  3. Never add salt to cold water. Wait until the water is hot, to prevent pitting of the stainless steel surface.
  4. Never leave an empty pan on a heat source or allow a pan to boil dry.

Non-stick coatings on cookware

  1. When you rub the non stick layer with some oil from time to time, the non stick will last longer.
  2. Please do not overheat your pan! Always cook medium heat.
  3. In case something is burned, just leave your pan with some water for a few hours.
  4. Never use wire wool to clean your pan.
  5. Always use a wooden or plastic spoon.

Some practical advice from CASIO

  1. Never allow a pan to boil dry. If a pan does boil dry, switch off the heat and do not attempt to remove the pan until it is completely cooled.
  2. Always lift cookware from the hob. Never drag or slide it, as this can damage the surface.
  3. Avoid to use sharp instruments, such as electric mixers, sharp knives during cooking. These items may scratch the pan.
  4. Be aware that using inappropriate oil or fat at high temperature may cause tarred spots inside the pan. These are difficult to remove.
  5. Be careful when using oil when frying. We recommend to use a lid (except for deep-frying) to avoid the risk of burns caused by oil spitting.
  6. For safety reasons, cookware should never be left unattended when cooking.

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Heating cookware

All CASIO cookware is designed to ensure excellent heat distribution and energy efficiency. Overheating may cause the bottom of the pot to turn a golden colour. This discolouration does not affect its performance.

Light yellow or brown tints on the interior and exterior

Use a CASIO cleaner. Please note that this condition is not harmful and will not impact the performance of the cookware.

Rainbow colours on your cookware

Will disappear after the pan is used again a few times. You can also boil a solution of vinegar and water in the pan. Please note that this condition is not harmful and will not impact the performance of the cookware.

Small grey/white points on the surface of the stainless steel

Boil some water and vinegar in your pan, rinse and dry carefully. Please note that this condition is not harmful and will not impact the performance of the cookware.

Small white spots or corrosion on the surface of the stainless steel

Only add salt to boiling water or cooked food. Please note that this condition is not harmful and will not impact the performance of the cookware.

Stubborn bits of food

First soften the inside of the pan with boiling water and some detergent and then use a nylon nonscratch pad for cleaning.