26 & 30cm Marble Nonstick Frying Pan

Eggs that slide straight onto the plate and a quick wipe to clean up afterwards. That is the everyday appeal of this Kawashi marble nonstick frying pan, available in a 26cm size for solo meals and a 30cm size for when you are cooking for the whole table.

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Key Features & Benefits:

• Food releases cleanly: The marble nonstick coating lets eggs, pancakes and fish lift away without sticking, so you cook with less oil and wipe the pan clean in seconds.
• Even cooking across the base: The machined aluminium base spreads heat steadily, so food browns evenly instead of catching in hot spots.
• Cool, steady grip: The wood grain style handle stays cool to the touch during normal stovetop cooking and gives you a firm hold when you tip or flip.
• Light to handle: The aluminium body keeps the pan light enough to lift and move one handed, which helps when you are flipping food or pouring straight from the pan.
• Holds its nonstick feel longer: Stick to wooden or silicone utensils and a gentle hand wash, and the marble coating keeps releasing food well over time.
• Two sizes, two jobs: Reach for the 26cm for omelettes, single portions and quick fry ups, or the 30cm for stir fries and family sized meals.
• What’s Included: One Kawashi marble nonstick frying pan in your chosen size, either 26cm or 30cm.

Care Instructions for Non-Stick Cookware

To keep your non-stick cookware in top condition, follow these simple care tips:

1. Use the right utensils. Opt for silicone, nylon, or wooden utensils to prevent scratches; avoid metal utensils.
2. Avoid overheating. Cooking on high heat for extended periods can damage the non-stick coating.
3. Never heat empty. Always add a small amount of oil or butter before heating.
4. Hand-wash only. Most non-stick pans are not dishwasher safe; wash gently with warm water and mild dish soap.
5. Gentle cleaning. Use a soft sponge to clean; avoid abrasive scrubbers like steel wool, scouring pads etc.
6. Tackling stubborn food, use a paste of baking soda and water to scrub gently.
7. Avoid stacking. When storing, place a paper towel between pans to protect the coating.
8. Always let the pan cool to room temperature before rinsing to prevent warping and micro‑cracks in the coating.
9. Skip canned cooking sprays. They leave a gummy film that bakes onto the surface and is hard to remove. Use a light brush of oil instead.
10. When the pan is completely dry, wipe a drop of neutral oil over the surface with a paper towel. This “refreshes” the slickness, especially on older pans.
11. Avoid cutting food in the pan. Knives and pizza wheels will nick the coating faster than anything. Transfer food to a board first.
12. Mind the heat limit. Most non‑stick tops out around 200 °C / 400 °F, and shouldn’t go under a broiler.
13. Even a thin film of moisture promotes corrosion at the rim or rivets. Towel‑dry thoroughly before stacking.