frequently asked questions
Which Esspy pans and sets work on induction cooktops?
Any Esspy product labeled “induction compatible” has a magnetic stainless or steel base. If unsure, test with a magnet: it should stick to the pan bottom. Always check the product page for the exact model (induction compatibility varies by SKU).
Are Esspy non-stick coatings safe (PFOA/PFAS concerns)?
Esspy non-stick cookware is PFOA-free and manufactured to meet international safety standards. Use low-to-medium heat with non-metal utensils to maximize life and avoid overheating any non-stick surface.
How do I clean and maintain my Esspy cookware to extend its life?
Hand-wash with warm soapy water for best results; avoid abrasive pads on non-stick surfaces. For stainless steel, use vinegar or baking soda for stains; for seasoned carbon steel/cast iron, dry and oil lightly after use. Follow the care instructions on each product page.
Can Esspy cookware go in the oven — and to what temperature?
Many Esspy lines are oven-safe — check the product page for exact temp limits (commonly 350–500°C/662–932°F for metal handles; lower if silicone). If a product has detachable or plastic handles, do not exceed the listed oven temperature.
Are Esspy pots and pans dishwasher safe?
Some Esspy ranges are dishwasher-safe but hand washing preserves finish and non-stick performance longer. Always check the SKU’s care label — dishwasher use can shorten the life of non-stick coatings.
How do I choose the right Esspy cookware set for my family?
Match set size to your cooking habits: 2–3 person = compact 3–5 piece set; family of 4+ = 7–10 piece set with 8–10″ skillet and 4–6 qt stockpot. Pick materials by use: non-stick for everyday low-fat cooking, stainless for searing and deglazing.
What’s the difference between stainless, hard-anodized, and cast iron pans?
Stainless: durable, great for browning and sauces; requires oil to prevent sticking. Hard-anodized: lighter, fast heating, usually non-stick; best for everyday use. Cast iron/carbon steel: superb heat retention and natural non-stick when seasoned, but heavier and needs maintenance. Choose by cooking technique.
What basic cooking tips maximize the life and performance of Esspy cookware?
Preheat the pan, use oils with suitable smoke points, avoid metal utensils on non-stick, and don’t heat an empty non-stick pan. For stainless, deglaze with liquid to release browned bits; for cast iron, maintain seasoning with light oiling after cleaning. These small habits prolong life and keep food tasting better.
How do I know when it’s time to replace my Esspy cookware?
Replace a pan when you see any of these real problems — not because of marketing:
- Non-stick surface is flaking, peeling, or seriously scratched (safety + performance issue).
- The base is warped or no longer sits flat — food cooks unevenly.
- Heavy pitting, rust that won’t come off, or permanent discoloration from overheating.
- Handles are loose/cracked or rivets are failing (safety hazard).
- The pan won’t hold heat properly anymore or you notice burning that didn’t happen before.
Typical life expectancy: non-stick pans often last 3–5 years with normal use; stainless and hard-anodized can last 7–15+ years; cast iron/carbon steel can last decades if maintained. If you’re unsure, test performance (heat distribution, sticking) — if food quality drops and cleaning won’t fix it, replace it.