The ARC Core range of stainless pans is the collectionour cookware expert Kristin has beendreaming about for many years. She has beentesting different versions at home for over two years, and has now created her dream stainless steel collection.
Underneath the stainless steel is a responsive aluminium core that runs through the base and sides, distributing heat evenly and reacting quickly when you turn the hob up or down.
What makes ARC Core Pans Different?
Tri-ply stainless steel construction
Aluminium core through base and sides
Even heat distribution
Riveted stainless steel handle
Secure handle grooved grip
Works on all hobs, including induction
Excellent for high-heat searing & browning
Pouring rim for less mess
How to cook on stainless steel
Stainless steel is particularly good when you want proper colour, for searing and browning.
Heat the pan first to a very high heat - a sprinkle of water droplets should form perfect balls and roll around the pan when it is at the right heat for cooking.
Add fat, then add your ingredient. Meat or vegetables may initially stick to the steel.
Resist the temptation to move them straight away.
Once the Maillard browning has formed, the food will naturally release much more easily.
Cookware expert Kristin’s rule is simple:
“If it’s still stuck, it’s not done.”
How to clean your ARC Core pans
While the pan is still warm, remove any food, add water and let it loosen the cooked-on residue in much the same way you would deglaze a pan.
For stubborn marks, stainless steel can take a proper scrub. Kristin uses products such as Bar Keepers Friend or The Pink Stuff with a suitable scrubber when needed. Minor cosmetic scratches may appear over time, but they do not affect performance.
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