Stainless Steel Frying Pan with Glass Lid

The Nuovva 30cm stainless steel frying pan with lid delivers effortless performance for frying, searing and simmering. Crafted with tri-ply stainless steel and an aluminium core, it ensures quick, even heat and lasting durability. The satin-polished interior is naturally non-stick and chemical-free, while the riveted handle stays cool and secure. 

With the right care, your stainless steel frying pans will last for years to come. Download the stainless steel frying care manual, or explore our essential tips to get the very best from your cookware.

Using Your Stainless Steel Frying Pan with Lid: 

The nuovva stainless steel frying pan is compatible with: 

Before First Use:

1) Remove all labels and packaging materials.

2) Wash each item in warm, soapy water using a nylon brush, sponge, or soft cloth.

3) Rinse thoroughly and dry with a clean towel.

Before Each Use:

• Preheat cookware on low to medium heat before adding food.
• For best results, use a small amount of oil or butter. Avoid non-stick cooking sprays, as they can cause residue buildup.

General Guidelines:

Tempered glass lids allow you to monitor food without lifting, helping retain moisture and heat.The tempered glass lids are not oven safe. The cookware itself is oven safe without lids.

After Each Use:

 🕒 Cool First
Allow the pan to cool completely before cleaning.

💧 Hand Wash                                                                                               Wash with hot soapy water and a soft sponge or brush. Dishwasher safe, but handwashing is recommended to preserve the satin finish.

🪛 Stubborn Stuck On Food
Soak in hot, soapy water. Once cooled, clean with a soft cloth. For tough stains, use baking soda or a stainless steel cleaner.

What to Avoid:

• Harsh scourers, steel wool or abrasive pads - they may scratch and damage the surface
• Cooking sprays - they can leave residue that builds up over time
• Placing hot cookware in cold water - can cause warping

🚫 Avoid using high-temperature drying cycles (above 70°C), as excessive heat may cause discolouration or oxidisation of the cookware surface. 

For best results, select the “quick wash” or “eco wash” setting to reduce exposure to prolonged heat.

Do not use dishwasher tablets or detergents containing chlorine bleach, as these can corrode the cookware’s surface.

For regular cleaning, use a neutral detergent or a dedicated stainless steel cleaner.

Removing Stains or Discolouration:

If your sauté pan develops stains or watermarks, you can easily restore its shine using white vinegar. Follow these simple steps:

1) Pour white vinegar into the pot to cover the stained area (a small amount goes a long way).

2) Heat gently on the hob until the vinegar is warm - do not let it boil.

3) Allow it to sit for 5-10 minutes, then remove from heat.

4) Use a soft cloth or non-abrasive sponge to wipe the stained area.

5) Rinse thoroughly with warm water and dry with a soft towel.

6) Repeat if necessary for stubborn marks. This natural method helps remove residue and brings back the cookware’s original finish without damage.

Understanding Colour Changes

Stainless steel cookware may occasionally develop colour changes or marks during normal use. These are common and do not affect the performance or safety of the cookware

Rainbow Discolouration

Rainbow-like colours may appear after cooking at high heat. This is known as heat tint and occurs when a thin oxide layer forms on the surface of the stainless steel. It is harmless and can be removed using the vinegar cleaning method described above or a stainless steel cleaner.

White or Cloudy Spots

White or chalky marks may sometimes appear after washing. These are usually mineral deposits from tap water rather than damage to the cookware. They can be easily removed with vinegar or another mild acidic cleaner.