Getting Started with Your Philipiak Milano Cookware.
Once you experience Philipiak Milano cookware, you'll never want to go back. Our Getting Started video below will give you some tips on getting started successfully with your new cookware.
Philipiak Milano Cooking Techniques
Frequently Asked Questions
Our user manual covers everything you need to know about using your Philipiak Milano cookware. Below, we’ve listed answers to the questions we get asked most often for easy reference. For additional tips, be sure to read the Philipiak Milano User Manual.
How does Philipiak Milano 1967 cookware actually help me cook in a healthier way?
There are many specific benefits we point to in the user manual on how each feature of our cookware lends itself to healthier cooking. In summary, our innovative construction allows for frying with no excess fat, steaming, and cooking in a small amount of water. These methods of cooking are recommended by physicians and nutritionists to help you optimize the nutrition in your meals. Our cookware has been designed with this in mind.
Why is high-grade 316L surgical steel preferred over other materials?
Philipiak Milano 1967 cookware is made of the highest quality 316L surgical steel. This superior type of steel is extremely durable and resistant to high temperatures.
Unlike other cookware materials, the steel does not react chemically with food, and no harmful substances leach into your food while cooking.
The inner surfaces of our cookware have a satin finish which allows for easy cleaning. The outer surfaces preserve their shiny finish due to an advanced polishing process.
What is an “acuthermal bottom,” and why does that make such a big difference?
Philipiak Milano 1967 cookware has a unique, acuthermal bottom that heats up fast and distributes heat evenly inside the cookware.
Construction of the bottom allows for healthy steaming and fat-free frying. It’s a big energy saver. The cookware works equally well with gas, electric and ceramic ranges, as well as modern induction stovetops. The textured bottom of our frying pans distributes heat evenly and channels away excess fat.
I’m not used to cookware that has a thermometer. How does the thermometer on the lids of the cookware help me?
The lids of Philipiak Milano 1967 cookware have a built-in thermometer which allows you to monitor the temperature of cooking without lifting the lid and allowing your food to dry out. If the needle of the thermometer is in the blue area, the cookware needs additional heat, but if it slowly enters the red area, it is necessary to lower the heat. When the needle is in the green field, it means that an optimal cooking temperature has been reached.
How is steaming with Philipiak Milano 1967 cookware different than steaming with other cookware?
The shape of the lid allows for steam to collect on its inner surface while cooking. Steam condenses and falls to the bottom of the pot, where it vaporizes, condenses and falls down again, allowing food to self-baste in its own liquid. While cooking with Philipiak Milano 1967 cookware, you often need to use only the amount of water that is present in the food itself.
How do I clean Philipiak Milano 1967 cookware?
You will have no problems cleaning your cookware if you follow these instructions from the very beginning. All you need is hot water, dishwashing liquid and a soft cloth, and your cookware will shine. With more serious, cooked on food, use a brush to remove dirt from the inner surfaces. We recommend cleaning the cookware right after use or at least soaking it in water. When water is added while the pan is still hot, the combination of water and heat helps you easily remove dirt and grease from the pan.
Never use wire brushes, knives or other metal accessories in the cookware. Do not clean the outer surfaces with a brush or copper scouring pads. Use a soft sponge or cloth. To restore shine, you can use a product such as Bar Keeper’s Friend® for polishing and cleaning.
The Philipiak Milano 1967 cookware and lids may be washed in a dishwasher after removing the thermometer from the lid. Simply unscrew the handle in the lid to remove it.
What type of stovetops can I cook on with Philipiak Milano 1967 cookware?
Philipiak Milano 1967 cookware can be used on gas, electrical and ceramic stovetops, as well as modern induction cookers.
Is there a warranty on Philipiak Milano 1967 cookware?
Can I put my Philipiak Milano 1967 cookware in the dishwasher?
Philipiak Milano cookware is dishwasher safe, as long as you remove the thermometers first. Simply unscrew the thermometers from the lid, and then place your cookware in the dishwasher for easy cleaning.
Can I put my Philipiak Milano 1967 cookware in the oven?
Philipiak Milano 1967 cookware is not primarily manufactured for use in the oven. Any pots that have thermoinsulated handles and thermometers should not be put into the oven without first removing these parts. Thermometers can be removed by simply unscrewing them from the lid. Handles can be removed with a screwdriver by unscrewing the screw found at the bottom of each handle. Be sure to use potholders with any pots where the thermoinsulated portion of the handles have been removed.
The lid of my cookware is stuck to the pot with my dinner inside! What should I do?
When your food cooks in Philipiak Milano 1967 cookware, occasionally a vacuum seal may form, making it harder to remove the lid from the pot. To remove the lid, simply warm the pot gently over low heat for a few minutes until the lid lifts away easily.
When I try to steam, the lid of my pot rattles and steam is coming out. How can I stop this?
To prevent steam from escaping from your Philipiak Milano 1967 cookware while steaming food in your pots, simply lower the heat. If steam is escaping, the cooking temperature is too high.
I have hard water which is leaving stains on my cookware. How can I remove these?
To remove hard water stains from your cookware, simply use some lemon juice or white vinegar on a soft cloth. Rub to remove the stains, and then rinse and dry your cookware.
What is the water drop test? How do I do it?
In order to use the fat free frying method, the Philipiak Milano 1967 Frying Pan must be properly heated in order to take advantage of the unique qualities of the acuthermal bottom. Proper heating prevents food from sticking and allows your meat to brown properly.
In order to see whether the bottom of a frying pan is hot enough, you should perform a simple water drop test.
How to do the water drop test:
- Place the Philipiak Milano 1967 Frying Pan on a heat source [any gas, electric, ceramic or induction burner].
- Heat the pan on medium-high heat.
- After a few minutes, pour a few drops of cold water on the bottom of the pan.
- If there is steam or the water evaporates, the Frying Pan is not yet hot enough and needs to be heated longer.
- When water drops slide on the bottom like little beads, this means that the pan is hot enough and ready for fat free frying.
- Add your food to the Frying Pan.
- After adding food to the pan, you can lower the heat (or even turn it off completely) because the acuthermal bottom will slowly release the accumulated energy and continue to cook your food.
With traditional frying, (e.g. pancakes) the Frying Pan does not need to be heated at a high temperature [no water drop test is necessary]. A small amount of oil may be needed to prevent sticking.