The 2 main types of non-stick coatings are PTFE non-stick coatings and the ceramic ones.

The most commonly used and effective type of non-stick coating is PTFE non-stick coatings. PTFE is the acronym for the substance polytetrafluoroethylene, which is a polymer that is first placed on the surface of cookware and then baked. As a result, a hydrophobic non-stick layer is created which is inert and offers the cookware’s unique properties.

On the other hand, so-called ceramic coatings are not actually ceramic. Usually, they consist of successive thin layers of silica and other inorganic compounds, which are placed on the surface of the cookware using the sol-gel method which gives them their silk and glossy look from which they were named ceramics. In practice, ceramic coatings, when subjected to successive heating, gradually lose their anti-adhesive properties over time, resulting in a significantly shorter lifespan than their PTFE counterparts.

In previous years, there has been a heated debate regarding the safety and dangers concerning the use of non-stick coatings. This concern was rooted in various studies that linked the substance perfluorooctanoic acid (PFOA) with harmful effects when overheated at temperatures greater than 260 °C. The truth is that this specific substance has not been used for several years in the manufacture process of non-stick coatings and as a result the non-stick coatings currently marketed are completely safe for contact with food and pose no danger to your health.

While using non-stick cookware we should be particularly careful and always follow the care instructions of the supplier. If nonetheless the non-stick coating gets scratched, there is no reason to worry. As long as the coating used on the cookware has all the necessary certifications required for placing it on the market, it will not pose any health risk. Even in the unlike event of digesting a piece of the non-stick coating, it will be naturally expelled from the body without reacting with any organ.

All the non-stick coatings used on PAL cookware are of top quality from international houses, tested against the strictest national and international standards and fully comply with current legislation.

In any case, if the non-stick coating of your cookware is damaged, we recommend replacing it as, although it remains safe to use, its non-stick properties will gradually begin to deteriorate.

Conventional stovetops of older technology (ceramic, electric, gas, etc.) operate producing heat through different methods which is then transferred to the bottom of the cookware through contact (thermal conduction).

With the new type of hobs, which use the phenomenon of electrical induction, the cookware itself (and more specifically its base) turns into a heat source.

Under the glass-ceramic surface of the induction stovetops, there is a copper coil through which flows an alternating electric current resulting in the creation of a (small) magnetic field which heats the base of the cookware (it practically works like the secondary winding of a transformer).

As a result of the way induction stovetops work, for a cookware to be compatible, it must have a base that contains some type of ferromagnetic metal (such as stainless steel or cast iron).

Induction hobs offer several advantages. First of all, due to the direct heating of the bottom of the cookware, heat transfer losses are minimized, thus increasing their energy efficiency and reducing power consumption. At the same time, the cookware are heated up to 2 times faster, while the temperature can be adjusted immediately. Also, due to the fact that the stove itself does not heat up, it is a safer option than conventional stoves.

PALAMIDIS SA (PAL) was founded in 1947 and since then has remained a 100% family owned Greek company which strategically chooses to maintain both its headquarters and its production facilities in Greece, continuously making new investments and thus practically supporting domestic entrepreneurship, competitiveness and employment. 

Payment can be made through credit, debit or prepaid card.

All PAL products are covered by a 2-year warranty, given their good use in accordance with the care instructions as stated on the product packaging.

If you are a professional and you are interested in working with our company, you can contact our team by filling out the relevant contact form on our website and a member of our sales team will contact you shortly to discuss further details.

Before first use, remove any packaging residues. Wash the cookware with dishwashing liquid, a sponge and lukewarm water. Attention, the green wire on one side of the sponges or the kitchen metal wire can cause damage to the non-stick surfaces of the cookware. Wipe with a soft cloth.

The cookware is dishwasher safe, but hand washing is recommended for longer product life. Do not use acidic cleaning agents or cleaning agents that may scratch the surface of the cookware.

Do not cut food inside the cookware with a knife and do not use metal or sharp objects to stir the food. Prefer only kitchen accessories made of nylon, silicone or wood.

Overheating the cookware can damage the non-stick coating and reduce their non-stick effect. If a cookware overheats, turn off the hob and allow it to cool before moving it. Avoid sudden changes in temperature as these may cause permanent deformation of the cookware. Never heat non-stick cookware empty or only with oil on high temperature for more than 2 minutes.

Some cookware features a heat-resistant glass lid, but never pour cold water into a hot glass lid to cool it as there is a slight chance that the thermal shock will crack the crystal.

To save energy, always place each cookware on a hob with a diameter equal to or smaller than the diameter of the base of the cookware. This way you take full advantage of the heat of the stoves and protect the handles from overheating.

Before first use, remove any packaging residues. Wash the cookware with dishwashing liquid, a sponge and lukewarm water. Attention, the green wire on one side of the sponges or the kitchen metal wire can cause damages to the polishing of the steel. Wipe with a soft cloth.

The cookware is dishwasher safe, but hand washing is recommended for longer product life. Do not use acidic cleaning agents or cleaning agents that may scratch the surface of cookware. You can use white vinegar to remove any spots of water from their surface.

Do not preheat the cookware empty or just with oil at a high temperature for more than 4 minutes. Overheating can cause discoloration of the steel. Discoloration does not affect the functionality of the cookware but is difficult to remove. Extreme overheating can cause damage to the base of the cookware.

In case of overheating, do not remove the cookware from the stovetop. Switch off the hob and let the cookware cool down to avoid the risk of burns. 

When cooking with salt, wait for the water to boil before adding the salt. Adding salt to cold water can create very high concentrations of salt at the bottom of the cookware and cause spotting. These spots do not affect the functionality of the pot but are difficult to remove.

Some cookware features a heat-resistant glass lid, but never pour cold water into a hot glass lid to cool it as there is a slight chance that the thermal shock will crack the crystal.

To save energy, always place each cookware on a hob with a diameter equal to or smaller than the diameter of the base of the cookware. This way you take full advantage of the heat of the stoves and protect the handles from overheating.

Before the first use, wash the cookware with warm water. Dry it immediately after cleaning (you can put it on a very low heat for 5-10 minutes to remove all the moisture) and let it cool. Its surface does not need any other preparation and is ready for use. However, we recommend that you follow the seasoning procedure before the first use.

Seasoning is just a fancy term for the oil that cooks in the cast iron cookware leading to the formation of the characteristic black patina. Start by spreading a thin film of vegetable oil (e.g. sunflower oil, seed oil, corn oil, linseed oil etc.) on all surfaces of the cookware and place it in the oven for 90 minutes at 230 °C. Avoid using olive oil in the seasoning because it polymerizes at higher temperatures and the desired effect is not achieved. As the vegetable oil burns inside the oven, some smoke may be produced, so make sure your kitchen is well ventilated. Turn off the oven and let the cookware cool. Once it has cooled, remove it from the oven. You will notice that it has become a bit blacker and glossier. Spread a thin film of vegetable oil over all surfaces of the cookware. It is ready for use.

Avoid cooking acidic foods the first 3-4 times you use your new cookware. Prefer fatty foods instead. Also, during the first uses, do not leave food inside the cookware for a long time because traces of rust may appear. This is normal because the patina of the cookware is still very thin and has not acquired multiple layers which will protect the cast iron. After a few uses the patina will be sufficiently developed and you will be able to cook anything. Any rust that appears is the result of poor use and maintenance and not a defective product.

The cookware is suitable for use on all types of stoves (including induction) as well as directly on a fire, in a wood-burning oven, on coals or in a fireplace. Caution, the rough surface of the cookware can scratch the glass surface of the hobs. When there is a strong heat source, sudden heating of the vessel must be avoided because there is a small chance that it will crack.

After cooking, allow the cookware to dry completely before rinsing with hot water. Do not leave the cookware with water to soak any food residue to make it easier to clean as surface rust may appear. Avoid using dishwashing liquid when cleaning as this reduces the non-stick patina that has formed on the surface. Clean with a sponge or stiff brush, dry immediately after washing with a towel and put on very low heat for 5-10 minutes to remove all moisture. Then, with a paper towel, spread a thin film of vegetable oil on all surfaces of the cookware (inside and outside).

Put enough vegetable oil so that the cookware does not shine. If it shines, it means that you put more oil than necessary. The vegetable oil protects the cast iron from rust and prepares its surface for the next cooking. Never store the utensil wet and without applying vegetable oil because it is very likely to rust.