Frequently asked questions
regarding SITRAM products

Dishwasher detergents, combined with grease or the residue of acidic foods (such as tomatoes), can cause the surface of your pan to oxidize. Luckily, the resulting rust spots do not affect your pan and are easy to remove. 

In general, stainless steel only rusts when exposed to high concentrations of salt. If you notice rust spots on your pan, scrub it with a metal sponge, wash it with soap, rinse well, and dry.

Bluish stains can sometimes appear if the pan is overheated or exposed to phosphates (e.g., when cooking pasta). These stains are not rust. If you notice a bluish stain, clean the inside of the pan with an acidic product (lemon juice or vinegar) to restore the pH balance.

Did you forget to remove your SITRAM stainless steel pan from the stove? No problem! In a few easy steps, your pan will be like brand-new:

• Add equal amounts of water and white vinegar
• Add one tablespoon of baking soda
• Once the foam begins to form, place your stainless steel pan on the stove and boil the mixture for 10 minutes.
• Let cool then scrub with a non-abrasive brush.
• Repeat if necessary.

Stainless steel products are not made with non-stick coatings. As a result, you'll have to add a little butter or oil to prevent your food from sticking.

If you wish to cook meat without butter or oil, we recommend waiting until the meat is well seared before you flip it. At first, your meat will stick to the stainless steel pan. Don't panic, and don't try to flip it! It's perfectly normal that the meat sticks to the pan as its pores contract over the heat. However, very quickly the natural juices of the meat will caramelize, resulting in a crispy and golden outside and a soft and tender inside. The meat will also conserve its full and rich flavor. Once the meat has caramelized, it will be easy to flip. Other foods (besides poultry and meat) should be cooked over medium heat with oil or butter.

Frying pans must be extremely hot to have non-stick properties. The "water drop test" is a simple way to check the temperature of a frying pan. Add a few drops of water to the surface of the pan. If the drops sizzle, the pan is still not hot enough. If the drops form little balls that "dance" on the surface, the temperature is perfect for cooking. But if the drops evaporate upon contact, the pan is too hot.

Our frying pan coatings are designed to withstand normal use. Please note the following:

• Never overheat the product (e.g., leaving an empty pot on a hot stove).
• Always use wooden utensils instead of metal ones.

Coatings are not dangerous. However, if a coating becomes damaged, the product will lose its non-stick properties and must be replaced.

In some rare cases, you may discover that the bottom of your frying pan is warped when you place it on your induction cooktop. If this happens, return the frying pan to the store for an exchange. Warped frying pans are unstable, make it difficult to cook certain foods (such as pancakes), and may not be detected by your induction hob.

It's also possible that your frying pan becomes warped sometime after you buy it:

• Perhaps your SITRAM frying pan or saucepan was exposed to an excessively high temperature or an unsuitable heat source. Never heat your SITRAM product when empty or use the booster function on your induction cooktop at the beginning of the cooking process as the temperature differences can damage or deform your product.
• You should also never add cold water to a hot pan or immerse a hot pan in cold water. Sudden changes in temperature can deform the metal and warp the bottom of the cookware.

To determine whether your saucepan or frying pan can be used on an induction cooktop, look for the symbol on the packaging or do a test with a magnet: if it sticks, then your cookware is compatible with induction hobs!

When using an induction cooktop, it is important that the diameter of the bottom of the cookware is equivalent to that of the cooktop.

Not all induction cooktops are the same (due to a lack of international standards) and the sensors can vary from one model to the next. Your SITRAM pan may work on one cooktop but not be detected on an identical cooktop from another manufacturer.

If your cookware is incompatible with an induction cooktop, you can always try using an adapter.

Despite our precautions, your new frying pan may still contain fine dust or dirt from the plant. We therefore recommend washing the pan before using it for the first time.

If smoke still emerges, don't worry. Simply remove the pan from the heat and wash it again.

Yes, as long as there is a dishwasher symbol on the packaging.

However, try to use the dishwasher as little as possible as dishwasher detergents can reduce the lifespan of the coating on your pan.

All our products are guaranteed free of PFOA, both for your health and that of the environment.

We regularly test the coatings on our products to ensure they are safe and healthy.

Leaks are usually caused by a worn-down or misaligned gasket.

Remove the gasket and reposition it properly, making sure it is facing in the right direction. You can also try cleaning the gasket (without soap), its groove, and the rim of the pot.

If the problem continues, replace the gasket yourself, take your cooker to your local repair shop or dealer, or contact our customer service department (the gasket product ID can be found in the pressure cooker booklet).

You can replace the handle yourself (the part number is available in the pressure cooker booklet) or take your product to a repair shop listed on our website.

Here are the 3 golden rules:

• Never use a pressure cooker with less than 25 cl of liquid
• Never fill a pressure cooker more than 2/3 full
• Never fill a pressure cooker more than 1/3 full when cooking food with leaves that can stick to the inside of the lid or food that expands during cooking.

When pressure builds up in your cooker, the pressure indicator rises and locks the device so it cannot be opened (even by force). 

If your pressure cooker does not have an indicator, the trickle of steam that escapes from the regulator during cooking indicates that pressure has built up in your cooker and your food has started to cook.

Once this pressure is reached, you should turn down the heat on your cooktop. 

The procedure for opening a pressure cooker is different and depends on the model:

• Either you remove the regulator at the end of the cooking process;
• Or you adjust the regulator to allow for steam to escape.

You can open the pressure cooker as soon as you no longer hear steam escaping from the pot.

Place the lid over the inner pot of the pressure cooker.

Press the lid against the gasket and turn the handle counterclockwise until it stops. (click)

The handle should then be aligned with the central structure. 

The pressure cooker is properly closed when the pressure indicator is free to rise.

Place the lid over the pot by sliding the clamp under the two handles of the pressure cooker.

Turn the knob until the clamp is pressing against both clamp hooks.

Then turn the knob two and a half times (using the marking on the knob as a guide) to ensure the cooker is perfectly sealed.

Place the lid over the pot of the pressure cooker so the two triangles engraved on the lid are aligned with the markings engraved on the handles of the pot.

Gently press the lid against the gasket and turn it clockwise until it stops.

The pressure cooker is properly closed when the handles of the lid are directly over the handles of the pot.

If you have trouble closing the lid, try lubricating the gasket with some salad oil.

After prolonged use, the rubber sealing ring (gasket) on your pressure cooker can become damaged. A damaged gasket must be replaced. 

Contact your local SITRAM repair shop (listed on our website) to purchase a new gasket. The ID of the gasket can be found in the booklet that comes with the pressure cooker.

Inserting the gasket:

• The gasket must be just the right size to fit on the lid of your pressure cooker (be sure to check the diameter).
• Carefully clean the groove in the lid before inserting the new gasket.
• Set the gasket in the groove and press down with your thumbs to lock it into place.

If you forget to turn off the stove, food can become burnt on the bottom of your SITRAM pressure cooker. If the bottom is burnt, simply add some white vinegar and baking soda to your pressure cooker:

• Use equal amounts of water and white vinegar.
• Add one tablespoon of baking soda.
• Once the foam begins to form, place the stainless steel pressure cooker on your stove and boil the mixture for 10 minutes without the lid.
• Let cool then scrub with a non-abrasive brush.
• Repeat if necessary.

Find an authorized repair shop or parts dealer here.

Find an authorized repair shop or parts dealer here. (Available for France only)

Yes, the enameled version is more durable and hygienic. It is also easier to clean and maintain.

It depends on the nature of the chip:

• If the bottom of your cookware is chipped in several places and you think enamel may end up in your food, then the item should not be used again. 
• If it's just a crack, then you should be OK. 

At SITRAM, we perform lab tests (clauses 8.1.3 and 8.1.4 of standard EN12983-1) to prevent our cookware from chipping.

• Small rust spots sometimes appear on all enameled cast iron products. If you discover some rust, this may mean your enameled cast iron cookware was not dried properly after washing or that it was stored in a damp area such as a dish rack or a dishwasher. There may also be a chip in the enamel coating on the bottom.

Remove the rust with a nylon sponge and some dishwashing liquid, then dry thoroughly. Once your cookware is dry, rub a small amount of sunflower or vegetable oil over the affected area to create a seal and prevent the rust from returning.

Yes, all SITRAM cast iron Dutch ovens can be safely used in the oven at any temperature.

Yes, our Dutch ovens can be used on all types of cooktops, including induction hobs. Cast iron is made of iron, or one of the main elements that allow for cooking by way of induction.

• Start by pouring one or two tablespoons of citric acid (lemon juice) into the pot. Then add boiling water. Let sit for a few minutes while the acid works. Rinse gently (and thoroughly) with water, as many times as necessary. Remember to dry your cast iron Dutch oven after each cleaning.
• Don't worry if the color of the enamel changes over time. This is normal wear & tear and won't affect the Dutch oven's performance.

To determine whether your saucepan or frying pan can be used on an induction cooktop, look for the symbol on the packaging or do a test with a magnet: if it sticks, then your cookware is compatible with induction hobs!

When using an induction cooktop, it is important that the diameter of the bottom of the cookware is equivalent to that of the cooktop.

Not all induction cooktops are the same (due to a lack of international standards) and the sensors can vary from one model to the next. Your SITRAM frying pan may work on one cooktop but not be detected on an identical cooktop from another manufacturer.

If your cookware is incompatible with an induction cooktop, you can always try using an adapter.

To determine whether your saucepan or frying pan can be used on an induction cooktop, look for the symbol on the packaging or do a test with a magnet: if it sticks, then your cookware is compatible with induction hobs!

When using an induction cooktop, it is important that the diameter of the bottom of the cookware is equivalent to that of the cooktop.

Not all induction cooktops are the same (due to a lack of international standards) and the sensors can vary from one model to the next. Your SITRAM pan may work on one cooktop but not be detected on an identical cooktop from another manufacturer.

If your cookware is incompatible with an induction cooktop, you can always try using an adapter.

Yes, our Dutch ovens can be used on all types of cooktops, including induction hobs. Cast iron is made of iron, or one of the main elements that allow for cooking by way of induction.

All SITRAM pressure cookers are compatible with induction cooktops.

Look for the symbol on the packaging or do a test with a magnet: if it sticks, you can safely use your pressure cooker on an induction hob!

When using an induction cooktop, it is important that the diameter of the bottom of the pressure cooker is equivalent to that of the cooktop.

Not all induction cooktops are the same (due to a lack of international standards) and the sensors can vary from one model to the next. Your pressure cooker may work on one cooktop but not be detected on an identical cooktop from another manufacturer.

If your pressure cooker is incompatible with an induction cooktop, you can always try using an adapter.

Induction cooktops use a magnetic field to provide for lightning-fast heating. Never heat your SITRAM product when empty or use the booster function on your induction cooktop at the beginning of the cooking process as the temperature differences can damage or deform your product. 

When using an induction cooktop, it is important that the diameter of the bottom of the cookware is equivalent to that of the cooktop. Not all induction cooktops are the same (due to a lack of international standards) and the sensors can vary from one model to the next. Your SITRAM product may work on one cooktop but not be detected on an identical cooktop from another manufacturer. 

If your cookware is incompatible with an induction cooktop, you can always try using an adapter.

All our products are guaranteed free of PFOA, both for your health and that of the environment. We regularly test the coatings on our products to ensure they are safe and healthy.

Our coatings are designed to withstand normal use. Please note the following:

• Never overheat the product (e.g., leaving an empty pot on a hot stove).
• Always use wooden utensils instead of metal ones.

Coatings are not dangerous. However, if a coating becomes damaged, the product will lose its non-stick properties and must be replaced.

All coatings (enamel, non-stick, etc.) have the same function: to protect the metal and make cooking easier.

A good non-stick coating will also allow you to reduce the amount of fat in your cooking and eat healthier.

However, as a coating's resistance increases, its non-stick properties decrease (and vice versa).

Did you forget to remove your uncoated stainless steel SITRAM pan from the stove? No problem! In a few easy steps, your pan will be like brand-new:

• Use equal amounts of water and white vinegar
• Add one tablespoon of baking soda
• Once the foam begins to form, place your stainless steel pan or pot on the stove and boil the mixture for 10 minutes.
• Let cool then scrub with a non-abrasive brush.
• Repeat if necessary.

Note: Do not use vinegar on a pan with non-stick coating. If the coating is damaged, we recommend replacing the product.

If you forget to turn off the stove, food can become burnt on the bottom of your SITRAM pressure cooker. Luckily, all you have to do is add some white vinegar and baking soda to your pressure cooker:

• Use equal amounts of water and white vinegar
• Add one tablespoon of baking soda
• Once the foam begins to form, place the stainless steel pressure cooker on your stove and boil the mixture for 10 minutes without the lid.
• Let cool then scrub with a non-abrasive brush.
• Repeat if necessary.

• Start by pouring one or two tablespoons of citric acid (lemon juice) into the pot. Then add boiling water. Let sit for a few minutes while the acid works. Rinse gently (and thoroughly) with water, as many times as necessary. Remember to dry your cast iron Dutch oven after each cleaning.
• Don't worry if the color of the enamel changes over time. This is normal wear & tear and won't affect the Dutch oven's performance.

In France, you will find SITRAM products in most retail stores and online. For other countries, please check with your favorite retailer if they distribute the brand.