Multifunctional and durable, the Lagostina Artiste Hand Hammered Santoku Knife is perfect for the advanced chef. Made with 3-ply Japanese steel, this superior chopping knife has a razor sharp edge combined with a hammered effect that allows you to cut through most foods without sticking. Hand wash for the ultimate preservation.
To make our steel products we use AISI 304 (type 18/10) stainless steel, an alloy consisting of 18% chrome, 10% nickel. In addition to improve resistance to corrosion, nickel considerably increases ductility, i.e. the ability to deform permanently without breaking.
The corrosion resistance of stainless steel, however, may be decreased by external causes such as food residue, salt, etc. It is therefore incorrect to think that stainless steel is indestructible and cannot corrode. Its resistance and durability are brought about by the correct choice and processing by the manufacturer as well as by proper use and maintenance by the consumer. However, following suitable use and maintenance instructions, it is possible to avoid issues.
The inner coatings of Lagostina non-stick pans are made with multiple layers of PTFE (polytetrafluoroethylene), an extraordinary plastic material that causes the "slippery" component of non-stick pans. PTFE consists of tetrafluoroethylene molecules, exclusively containing carbon and fluoride. The non-stick coating is not attacked by acids or alkaline bases and is very stable when heated. The health authorities in the United States, Canada, France, Italy, Europe and other countries have approved use of PTFE non-stick coatings in the cookware. It is an inert substance that has no chemical reactions with food, water or detergents. If ingested it is totally harmless; the particles are not toxic and are expelled on their own like normal fibres. The non-stick coating is so safe that it is used also in medicine to coat pace makers and artery replacement prostheses, and has even been injected into patients with severe kidney conditions. For all non-stick coatings Lagostina guarantees the absence of PFOA, cadmium and lead. The absence of those components on the finished product is therefore assured, both its absence in the raw material and for the methods it is treated with. The guarantee on Lagostina coatings covers manufacturing defects, such as bubbles in the coating, flaking and various peeling. It does not cover defects caused by misuse or professional use or by wear.
To preserve the non-stick properties of the product: - avoid heating it excessively when empty; - never overheat while cooking fat and oil; - slight scratches and abrasions that might appear with use do not change the coating's non-stick performance; - to preserve and avoid scratching the coating, we recommend using tools made of nylon, silicone or wood.
In case of burned food, fill the pot with warm water and clean it after a few hours. To restore the non-stick properties of the product, rub the coating with a cotton pad soaked with oil.
The PTFE coating of Lagostina products is free from PFOA (perfluorooctanoic acid), lead and cadmium. PTFE is an inert substance that has no chemical reactions with food, water or detergents; it is completely harmless, even in the event it is ingested, and its particles are non toxic. At Lagostina we always play it safe!
A scratched pan is not dangerous, however we recommend replacing scratched pans as the detachment of the non-stick coating exposes food to contact with the metal underneath and food tends to stick. The PTFE coating of Lagostina products is free from PFOA (perfluorooctanoic acid), lead and cadmium, and is completely harmless.
Any cookware that is excessively overheated will produce smoke. However, the smoke produced by non-stick cookware does not pose any risk to human or pet health, except for birds. Their respiratory apparatus is especially fragile, so in general they are more sensitive to smoke. It is therefore good practice to cook according to common sense and avoid excessively overheating cookware.
A pan is warped by the effect of thermal shock (an excessively overheated pan, a hot pan in contact with cold water or placed on a cold surface, etc.). Before cleaning the pan, let it cool at room temperature. Note: a warped pan will result in poor cooking performance.
The cooking surface of stainless steel Lagostina cookware is made from high-quality 18/10 stainless steel. The 18/10 refers to the composition of the stainless steel with respect to the chromium and nickel content. The higher nickel content in 18/10 stainless is preferable because it resists rust and corrosion.
A preheated pan and lower flames are the key to stick-free stainless steel cooking. Preheat your pan on low or medium heat for one to two minutes. Tap the upper edge of your pan to test the heat. (If it is too hot, remove from the burner for a couple of minutes.) Pour 2-3 teaspoons of cold oil in your preheated pan-or enough to cover the bottom of the cooking surface. Add food, making sure that there is an even sizzling sound when your food touches the pan. This indicates that your food is cooking on contact and creating a natural barrier to prevent sticking. Allow food to cook without disturbing it until the correct doneness is achieved. The natural sugars in your food caramelize on the cooked surface, developing great flavours and lifting your food off of the cooking surface naturally. If the sound that food makes on initial contact with the pan is more of a crackle than a sizzle, your heat is too high and sticking may occur. Lagostina recommends low to medium heat for frying, braising, sautéing and simmering because Lagostina cookware is crafted to hold heat.
Most Lagostina cookware can be washed in the dishwasher. However, it is recommended that some ranges with copper finish, ceramic exteriors and or interiors be hand washed to prolong the life and appearance. Dishwasher detergent may dull the cookware's outer coating over time, without affecting its non-stick properties or other performance features. Check the graphics symbols on the product package or product page on Lagostina.ca to find out if a specific product is dishwasher safe.
The hammered effect itself does not alter the cookware's performance. However, because copper is highly conductive and reactive as a material, hammered copper cookware minimizes hot spots and allows the pan to reach very precise temperatures almost instantly.
Stainless steel handles are sturdy and oven safe. Made of thick stainless steel they conduct heat very slowly. However, side handles can get hot faster than long handles as they are close to the pan's body. Therefore, always make sure the element you're cooking on does not exceed the size of the pot. The time spent over the heat source and the temperature setting also determines how long the handles will remain cool to the touch. Stainless steel handles attached to lids will heat up faster than side handles. For oven use, all handles will definitely get hot. It is recommended to use oven gloves when handling hot handles to avoid burning your hands.
If you have never cooked with Lagostina cookware before, you may be surprised by how efficient it is. Start by using a low heat for all applications except boiling. Because our cookware is built to hold heat and distribute it well, you will find that cooking on low temperatures is comparable to cooking on medium to medium-high settings when using other cookware brands.
When preparing to sauté or fry, preheat your cookware a minute or two on a low setting. Test the heat by lightly tapping the top edge of your pan. If the pan feels warm to the touch you are ready to cook. Put cold oil in your preheated pan (recommended on stainless cookware). This helps to form a natural barrier that prevents food from sticking to stainless steel. Now add your food. There should be a sizzling sound when your food touches the preheated pan, indicating that the browning or searing process has begun. Leave the food for approx 1 minute to sear – do not try to push it around the pan too soon otherwise the food may tear and then stick to the pan. Medium to low heat is all you will need.
Often, after cooking, there are browned bits left on the pan. These are delicious when incorporated into a sauce-easily made by adding stock, wine, water or any combination of these, and simmering to reduce and concentrate the flavors.
For daily cleaning, warm, soapy water is sufficient. Clean your cookware thoroughly after each use. Food films left on the pan may cause discoloration and sticking.
- To prevent warping, avoid placing a hot pan under cold water. Allow pan to cool prior to cleaning. - We do not recommend using steel wool, steel scouring pads, or harsh detergents. Nylon scrubbing pads are safe to use. - We recommend drying cookware thoroughly, immediately after washing.
• Artiste-Clad Copper Cookware - To hand wash your copper cookware, use Lagostina's stainless steel and copper cleaner. Immerse the pan in warm water and form a paste with the cookware cleanser. Apply the paste using a soft cloth, rubbing in a circular motion from the center outwards. Wash in hot, soapy water and dry immediately to prevent water spotting. - To prevent warping, avoid placing a hot pan under cold water. Allow pan to cool prior to cleaning. - Nylon scrubbing pads can be used on the pan interior, but a sponge or soft cloth should be used on exterior surfaces. DO NOT use oven cleaners, steel wool, steel scouring pads, harsh detergents, or detergents containing chlorine bleach.
This discolouration is a normal reaction with stainless steel and heat. It is very simple and easy to clean. Either use Lagostina stainless steel/copper cleaner or just pour a little lemon juice or vinegar into the saucepan and wipe it clean with a paper towel or cloth.
To remove burned food stains from stainless steel cookware, place cold water in the utensil and bring the water to a boil. Allow the water to cool before washing. A good cleaner may be used to complete the cleaning. The use of steel wool, a steel brush or scratchy cleaner on the polished surface is not recommended..
To remove burned food stains from cookware with a ceramic cooking surface, fill pan with warm water and dish liquid and let it soak for about an hour. Rinse with warm water, dish liquid, and a nylon sponge. Dry thoroughly and wipe the ceramic nonstick surface with a small amount of cooking oil on a paper towel, then wipe off.
This white film is caused by minerals in the water or from the starch released by certain foods during the cooking process. Either use Lagostina stainless steel/copper cleaner or just pour a little lemon juice or vinegar into the saucepan and wipe it clean with a paper towel or cloth.
It is possible to get scratches on the stainless steel cookware especially when using metal utensils. However scratches do not affect the performance of the cookware. We suggest using wooden or plastic utensils when cooking. We recommend not using a potato masher directly into the cookware. Add salt to water only after it has come to a boil. When salt grains are deposited on steel when cold, they will attack the steel as the heat causes them to melt. We also suggest cleaning them with the Lagostina stainless steel/copper cleaner at least once a month to keep your cookware looking brilliantly shiny.
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