Colorama cookware sets with non-stick ceramic coating are a valuable asset in any kitchen. Thanks to their aluminium design, they ensure even heat distribution for optimal cooking. Their non-stick coating prevents food from sticking and makes cleaning much easier. In addition, with the welded wood-effect bakelite handle for the classic range, they are dishwasher safe. Here are some tips for maintaining your utensils and extending their lifespan.
Before you start cooking with your new cookware, it's important to prepare it properly. Here are the key steps:
Clean each utensil with warm, soapy water and a soft sponge to remove any manufacturing residue.
Dry immediately with a soft cloth to avoid any water marks or mineral deposits.
Apply a thin layer of vegetable oil to the non-stick surface to improve its performance during the first few uses.
Make sure to use the utensil on a burner/ring of the same diameter as the utensil to avoid overheating and hot spots, which can damage the utensil.
To ensure optimal cooking and preserve the non-stick coating, it is essential to adopt good practices:
Use wooden, silicone, or plastic spatulas to avoid scratching the ceramic coating. Avoid using metal utensils to avoid scratching the coating!
Avoid starting over high heat as excessive heat can damage the coating. Do not leave food in the cookware after cooking, especially acidic food!
Since ceramic coatings conduct heat, we recommend not heating at extremely high temperatures! We recommend reducing the heating power by half compared to your old utensils.
Never leave an empty pan or saucepan on a heat source, as this can damage the coating. Avoid cooking sprays and always use a high smoke point oil to avoid burns.
Proper maintenance after each use is essential to extend the life of your Colorama cookware. Here are some best practices:
Hand wash your utensils with a non-abrasive sponge and warm, soapy water. Although some models may be dishwasher safe, hand washing is recommended to preserve the coating.
After use, allow your utensil to cool. Never immerse a hot utensil in cold water, as this may cause cracks or warping.
To remove stubborn stains, make a paste with baking soda and water, apply to the affected area and let it sit before rubbing gently.
Once clean, immediately dry your utensil with a soft cloth to prevent limescale deposits and prolong the shine of the coating.
Storing your cookware also impacts its longevity. Here are some tips to prevent premature wear and tear:
If you stack your pots and pans, place a soft cloth or felt divider between them to prevent scratches.
Store your utensils in a dry, ventilated place to avoid humidity, which can damage certain metal parts.
If you have adequate storage space, hanging your pans helps avoid direct contact with other utensils.
Avoid storing them in a place that is too hot or humid, as this can affect the durability of the materials.
Discover the Colorama range by Menastyl, a collection of colorful cookware designed for cooking enthusiasts. Made from vibrantly colored non-stick ceramic , this comprehensive cookware range allows you to equip your entire kitchen.
Do you love soft-boiled eggs, but cracking them often turns into a messy disaster? Broken shells, runny yolks, pieces in your plate… Yet, there's a remarkably effective little tool, used in major Parisian brasseries for decades: the egg topper. With it, there's no need for a hazardous spoon or knife: a simple impulse is enough to achieve a clean cut, worthy of a chef. In this article, we explain how this utensil really works, how to use it like a pro, and why it might just become an essential accessory for your breakfasts and gourmet brunches. What is an egg topper and how does it work? The egg topper is a small, bell-shaped utensil, usually made of stainless steel, with a weighted ball at its top. Its principle is simple yet ingenious: you place the bell on top of the soft-boiled egg, lift the ball, then release it. The controlled impact neatly cracks the shell all the way around its circumference, without splinters or fragments in the yolk. Contrary to popular belief, the topper does not actually "cut" the shell. It creates a circular and homogeneous shock wave that cracks the shell perfectly evenly. All that remains is to gently lift the cap with a small spoon to reveal an intact egg, ready to be enjoyed. This tool, long reserved for catering professionals, is now attracting more and more individuals who are keen to present their dishes beautifully. Practical, aesthetic, and durable, it fits into a mindful and zero-waste cooking approach. Why get an egg topper for your home? Beyond the fun aspect, the egg topper offers several concrete advantages that make it a worthwhile investment for any kitchen: A clean and even cut: no more shell pieces falling into the yolk. Your soft-boiled or hard-boiled eggs become visually impeccable. Time-saving: in two seconds, the egg is open. Ideal for brunches with friends or family breakfasts. Exceptional durability: made of stainless steel, it doesn't rust, doesn't wear out, and cleans in a flash. One purchase for a lifetime. An elegant touch to the table: placed next to the egg cup, it becomes a presentation accessory in its own right. No risk of burns: unlike a knife handled on a hot egg, the topper can be used safely, even by children (under supervision). It's also an original gift for cooking enthusiasts or anyone looking to add a touch of refinement to their daily meals. How to use an egg topper step by step 1. Prepare the perfect soft-boiled egg It all starts with controlled cooking. Plunge your eggs into simmering water (not vigorously boiling) for 3 minutes for a soft-boiled egg, 5 to 6 minutes for a medium-boiled egg. The ideal is to use a small saucepan suitable for cooking eggs, tall enough to fully immerse them. 2. Place the egg in its egg cup Position the egg upright, point facing up. This is the part you will "top". 3. Place the topper on the top of the egg The bell should rest gently on the point, perfectly centered. Hold the base with one hand, without pressing. 4. Lift the ball and release it Slide the weighted ball upwards along the rod, then let it go. The impact will create a clean circular crack. 5. Remove the cap With a small spoon, lift the top of the shell. You get a perfectly opened egg, ready for dipping soldiers. What recipes can you enhance with an egg topper? While the soft-boiled egg remains the classic use, the topper opens the door to many refined preparations: Decapped egg cocottes: prepared directly in the shell, garnished with cream, truffle, or smoked salmon, then cooked in a bain-marie. Reinvented deviled eggs: by keeping the shell as a container, you get a presentation worthy of a Michelin-starred restaurant. Scrambled eggs served in the shell: a chef's trick that always impresses guests. Gourmet dipping soldiers: replace classic bread with toasted sourdough bread slices, buttered in a pan. For optimal results, use one of our Menastyl PFAS-free frying pans which ensure even browning without superfluous fat. The topper also allows you to retrieve intact shells for creative presentations: savory verrines, mini chocolate mousses, or even Easter decorations. How to choose a good egg topper? Not all egg toppers are created equal. Here are the criteria to check before purchase: The material: opt for 18/10 stainless steel, guaranteeing maximum longevity, perfect hygiene, and corrosion resistance. Avoid plastic models, which are fragile and imprecise. The weight of the ball: this ensures the effectiveness of the impact. A ball that is too light will not crack the shell properly. The diameter of the bell: it should be suitable for medium to large eggs, approximately 4 to 5 cm. The finish: a well-polished topper, without rough edges, will be more pleasant to handle and easier to clean. Origin: favor brands committed to sustainable and pollutant-free manufacturing, true to a quality French culinary tradition. A good egg topper can be used hundreds of times without complaint: it's one of the few utensils you'll truly buy only once in your life. Maintenance and daily use tips One of the great advantages of the stainless steel egg topper is its ease of maintenance. Here are some good practices to keep it in pristine condition: Clean with hot soapy water after each use, followed by immediate drying to avoid limescale marks. Dishwasher safe in most cases, but hand washing better preserves its shine. Storage: hang it or place it in a utensil drawer, away from shocks. Anti-streak tip: a little diluted white vinegar restores all its brilliance to stainless steel. Also, remember to check the ball's guide rod: it must remain perfectly straight to ensure a consistent cut. Conclusion The egg topper is one of those small items that truly change everyday life: simple, elegant, durable, and incredibly effective. It transforms a mundane gesture into a moment of culinary pleasure, while adding a touch of refinement to your table. At Menastyl, true to our French expertise since 1975, we design utensils built to last, without PFAS or eternal pollutants. If you want to equip your kitchen with top-notch gear, discover our Triply Made in France range, the excellence of multi-layer stainless steel manufactured in our workshops. And to accompany your soft-boiled eggs with perfectly golden dipping soldiers, explore our frying pans made in France, healthy and high-performing. Cook better, cook French.
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You've just installed an induction hob and are looking for the perfect cookware set? Be careful: between false marketing promises, dubious coatings, and approximate compatibilities, the ground is mined. Every year, thousands of consumers invest in an induction cookware set that turns out to be disappointing after a few months: handles that heat up, bases that warp, coatings that flake. The worst part? Many still contain PFAS, those famous "forever chemicals" now under scrutiny. In this guide, we break down the 7 most common mistakes made when buying an induction cookware set, to help you make a truly durable, healthy, and kitchen-appropriate choice. Mistake #1: Relying solely on the "induction compatible" label The "induction compatible" label has become an overused marketing argument. Not all utensils react in the same way on an induction hob, even if they are magnetic. For proper functioning, the base of a saucepan or frying pan must contain a thick and homogeneous ferromagnetic layer. A base that is too thin will heat unevenly, create hot spots, and deform the utensil over heating cycles. The magnet test is a minimum, but insufficient. Above all, check: The total thickness of the base (ideally 5 mm or more) The presence of an embedded disc or multi-layer construction (Triply) The diameter of the magnetic zone (which should cover the entire base) A Triply construction, for example, integrates an aluminum core sandwiched between two layers of stainless steel. The result: perfect heat distribution and optimal induction compatibility across the entire surface, not just in the center. Mistake #2: Ignoring the composition of non-stick coatings This is probably the most dangerous mistake for your health. Many cheap induction cookware sets still use coatings based on PFAS (per- and polyfluoroalkyl substances), dubbed "forever chemicals" because they do not degrade in the environment or in your body. Classic PTFE (Teflon), PFOA, and GenX are part of this family. Several studies link them to endocrine disruption and cardiovascular risks. The European Union is also considering their gradual ban. Healthy alternatives exist: 18/10 stainless steel: neutral, inert, durable PFAS-free ceramic coatings: natural non-stick Natural cast iron: for slow cooking Always prioritize brands that clearly state "PFAS-free" and detail the composition of their coatings. Transparency is a guarantee of seriousness. Mistake #3: Buying a complete "all-inclusive" set without considering your needs 12- or 15-piece sets are tempting, but how many pieces do you really use daily? A recent study shows that a French household uses an average of 4 to 5 main cooking utensils. Buying a mega-set often means paying for pieces that will end up at the back of the cupboard. Worse: to keep prices low, manufacturers cut corners on the quality of each piece. The best strategy is to identify your real needs: A large sauté pan for simmered dishes Two saucepans of different sizes for sauces and pasta One or two versatile frying pans for quick cooking A stockpot for soups and broths Building your cookware set piece by piece allows you to invest in higher quality utensils and only pay for what you actually need. Mistake #4: Neglecting handle ergonomics We rarely think about it before buying, but a poorly designed handle can turn every cooking session into an ordeal. Three essential criteria: Thermal conductivity: a solid metal handle without insulation will heat up and force you to use a tea towel constantly. Opt for hollow handles, cold-riveted, or those incorporating a thermal break. Balance: a full saucepan should remain stable when held by the handle. Poor balance strains the wrist and increases the risk of accidents. Oven compatibility: if you like to start cooking on the hob and finish in the oven (e.g., Tarte Tatin, gratinated slow-cooked dishes), check that the handles can withstand a minimum of 200 °C. All-metal handles are ideal for this use. If possible, try holding it in a store, or consult detailed reviews. A well-designed handle is an investment for years of comfort. Mistake #5: Underestimating the origin of manufacture "Made in EU," "Designed in France," "Conçu en France": these vague statements deliberately create confusion. Only the mention "Fabriqué en France" or "Made in France" guarantees French production, subject to strict standards regarding materials, working conditions, and environmental impact. Choosing cookware manufactured in France means: Supporting local industrial know-how Reducing the carbon footprint related to transport Benefiting from controlled materials (certified food-grade stainless steel) Accessing responsive after-sales service The Triply Made in France range from Menastyl perfectly illustrates this approach: a triple-layer stainless steel manufactured in our workshops, PFAS-free, guaranteed to last for several decades. It's a higher initial investment, but largely amortized over time. Mistake #6: Forgetting about long-term maintenance An induction cookware set is not a disposable purchase. Yet, many users ruin their utensils in a few months due to ignorance of best practices. Actions to absolutely avoid: Plunging a hot utensil into cold water (thermal shock = base deformation) Using metal utensils on non-stick coatings Overheating an empty coated pan Washing items with wooden or bakelite handles in the dishwasher Good habits: Preheat gently before adding fat Use wooden or silicone spatulas Clean with a non-abrasive sponge Descaling stainless steel with white vinegar once a month With these habits, a quality cookware set can last several generations. Mistake #7: Falling for false economy An induction cookware set for €79 with 10 pieces is tempting. But let's do the math: if you have to replace it every 2 years, you'll spend €400 over 10 years, not to mention the coatings degrading into your food. A premium cookware set, bought piece by piece and well-maintained, easily lasts 20 to 30 years. The cost per year of use is often lower than that of low-cost products, not to mention the health and environmental benefits. Investing in higher quality frying pans and durable saucepans is an economic and ecological choice in the long term. Conclusion Choosing an induction cookware set is not just about checking the "compatible" box. It's an investment that impacts your health, your culinary comfort, and your budget for decades. By avoiding these 7 mistakes, you maximize your chances of making a truly durable purchase. At Menastyl, we have been manufacturing utensils designed to last since 1975, PFAS-free, with a design that makes cooking joyful. Discover our Triply range made in France, or build your custom set from our saucepans and induction-compatible frying pans. Your future kitchen will thank you.
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Hesitating to invest in an 18/10 stainless steel pot? You're right to ask questions. Behind these mysterious numbers lies one of the most efficient and healthiest materials for everyday cooking. No more dubious non-stick coatings that chip after six months: 18/10 stainless steel lasts for decades without flinching. But beware, not all stainless steel pots are created equal. Thickness, structure, finishes, manufacturing… there are many technical criteria that determine the final quality. In this complete guide, we'll break down what you really need to know before buying, how to cook with it properly, and why this choice is one of the smartest for your health and your wallet.What does "18/10 stainless steel" really mean?The numbers 18/10 are not just marketing: they precisely indicate the composition of the stainless steel used. The first number (18) corresponds to the percentage of chromium, and the second (10) to the percentage of nickel contained in the alloy. The rest, about 72%, is mainly composed of iron.This composition is significant. Chromium forms an invisible passive layer on the metal's surface that protects it from corrosion and oxidation. Nickel, for its part, provides shine, resistance to thermal shock, and significantly improves durability. It is this combination that makes 18/10 stainless steel a "premium food-grade quality" material.For comparison, you can also find 18/8 stainless steel (slightly less nickel, slightly less resistant) or 18/0 stainless steel (no nickel, magnetic but more susceptible to corrosion). 18/10 stainless steel remains the benchmark for high-end kitchen utensils, especially those used in professional catering.Why choose an 18/10 stainless steel pot over something else?The first argument is health. Unlike traditional non-stick pans, 18/10 stainless steel contains no PFAS, PFOA, or Teflon. No chemical particles migrate into your food, even at high temperatures, even when you scrape the bottom. For families concerned about their diet, this is a decisive argument.The second advantage is durability. A quality 18/10 stainless steel pot can last 20, 30, or even 50 years. It can be passed down. It doesn't deform, doesn't scratch deeply, and doesn't lose its properties.Finally, stainless steel offers unmatched versatility: Compatible with all heat sources, including induction (depending on the base) Oven-safe without problems Tolerates metal utensils Dishwasher-safe Perfectly preserves flavors (stainless steel is neutral) If you're outfitting your kitchen, taking a look at our collection of 18/10 stainless steel pots is an excellent starting point to understand the different formats available.Thickness and structure: the true quality criteriaHere's the classic trap: two pots can both be "18/10 stainless steel" and offer radically different performance. Why? Because of the base structure and wall thickness.Single-layer vs. multi-layer baseStainless steel alone is a poor heat conductor. A basic stainless steel pot heats slowly and unevenly, with hot spots that cause food to stick. Serious manufacturers overcome this problem with a sandwich base that incorporates one or more layers of aluminum or copper between two sheets of stainless steel.Triply technology: the ultimateEven better: Triply (or tri-ply) construction where the three metallic layers run not only on the base but also up the entire height of the walls. The result: perfectly even heat distribution, no more hot spots, and reactivity comparable to copper. This is exactly the principle of our Triply Made in France range, manufactured in our French workshops using centuries of expertise.In practice, aim for a total base thickness of at least 4 to 5 mm. Below that, be wary.How to cook well with an 18/10 stainless steel potThe classic objection against stainless steel: "it sticks." That's true… if you don't know how to use it. With the right technique, 18/10 stainless steel becomes almost naturally non-stick.The golden rule: heat the pot BEFORE adding fat, and add food only when the oil is hot. Specifically: Place the empty pot on medium heat for 1 to 2 minutes Perform the water drop test: pour a few drops. If they roll into beads without evaporating immediately, the temperature is perfect (Leidenfrost effect) Add the oil, then the food Don't move the meat right away: it will release itself when the crust has formed Another tip: never salt cold water in an empty stainless steel pot; concentrated salt can pit the bottom and create micro-craters. Salt when the water boils.Finally, avoid thermal shocks: never plunge a hot pot into cold water, as you risk deforming the base and losing the flatness essential for induction cooking.Maintenance: making your stainless steel pot last 50 yearsMaintaining an 18/10 stainless steel pot is simple, but a few good practices can keep it looking new for decades.Daily: hot water, dish soap, classic sponge. That's all. Dishwashers are allowed, but over time, they can slightly dull the shine.For stuck-on food: soak with hot water and a little baking soda for 15 minutes. Everything will detach without scrubbing.For limescale marks or bluish iridescence (which sometimes appear after strong heating): a little warm white vinegar on a cloth, and the shine returns instantly.Absolutely avoid: abrasive metal sponges (unless special stainless steel), bleach, and chlorinated products that attack the passive chromium layer.To refresh a slightly tired pot, there are specific stainless steel polishes that work wonders. A good 18/10 stainless steel pot, properly maintained, stays like new for a lifetime.Made in France: why it changes everythingThe country of manufacture is not just a matter of patriotism. It directly determines the final quality of the product. A pot made in France meets strict European standards for food contact materials, traceability, and production conditions.At Menastyl, we have been manufacturing in our French workshops since 1975. Our Triply range is entirely produced in France, using 18/10 stainless steel of European origin, with individual quality control. Concretely, this means: Total traceability of raw materials No PFAS, no eternal pollutants Preserved metallurgical know-how Reduced carbon footprint (no transcontinental transport) Direct support for French industrial employment The price difference with a low-end imported stainless steel pot pays for itself in just a few years, knowing that the lifespan is multiplied tenfold.ConclusionInvesting in a quality 18/10 stainless steel pot means choosing healthier, more durable, and ultimately more economical cooking in the long run. No coating to replace every two years, no chemicals in your dishes, and the possibility of passing it down to future generations.To equip your kitchen with the best, discover Menastyl's Triply Made in France range: a three-layer 18/10 stainless steel made in our workshops, without PFAS, guaranteed for life. And to complete your cookware set, take a look at our stainless steel frying pans that follow the same high standards. Cooking healthily, sustainably, and with pleasure is possible — and it starts with choosing the right utensil.
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