Space Steel Folding Handle 3-Piece Saucepan Set

Wash with warm, soapy water and a soft sponge or cloth after each use. For stuck-on food, soak in hot water or boil water in the pan, then scrub gently. To remove stains or discolouration, use a vinegar rinse or a bicarb paste, and always dry promptly to prevent water spots. Avoid bleach and abrasive scrubbers.

Discolouration and marks can occur when stainless steel is heat-damaged from excessive temperatures. If marking has occurred, soak the pan in hot, soapy water, then gently scrub with a non-abrasive sponge. For stubborn burnt areas, boil water in the pan or use a bicarb paste to lift the residue. If your pans become marked, try using a stainless steel cleaner (following manufacturer’s instructions) or white vinegar, then rinse and dry immediately.

Unlike cast iron, stainless steel doesn’t need to be seasoned to function. It's one of the reasons it's such a great, everyday choice of cookware. However, seasoning your stainless-steel cookware is helpful if you want to avoid foods sticking to the pan (especially proteins like egg, meat and fish). Seasoning can also help you get the best browning on your food. To do it, heat the pan over medium heat, add a small amount of oil, and spread it evenly across the surface of the pan. Let it heat until it starts to smoke lightly, then remove from heat and wipe away excess oil with a paper towel. This helps create a temporary non-stick surface and protects the pan.

When heating your pan to begin cooking, a reliable way to tell if the pan is ready to use is to flick drops of water on the dry pan. If they sizzle and evaporate, you need to heat it up for longer. If the drops become beads and hiss and dance across the surface, then your pan is ready to be cooked on. Once hot, add a little oil, then add your ingredients once the oil is hot. Stainless steel works best when food is properly seared and stirred or turned regularly to prevent sticking.

The key is in properly preheating. Stainless steel is porous which is where the problem of sticking comes from. Heating the pan causes the material to expand, shrinking the pores which results in a smooth surface that prevents food from getting stuck. To make your stainless-steel cookware non-stick, put the pan over medium heat, add a small amount of oil, and let it heat until shimmering. This creates a temporary non-stick layer. Swirl the oil to coat the surface of the pan, then add your food. Using enough oil is important to prevent sticking.

Yes, stainless-steel cookware is safe, non-toxic, non-reactive and built to last, which is why it's loved by professional chefs. It won’t release chemicals or affect the flavour of your food, even with ingredients that are acidic.

Yes, stainless-steel cookware is healthy to cook with because it is non-reactive and doesn’t release harmful chemicals into your food, making it safe for everyday cooking.

Yes, our stainless-steel cookware is dishwasher safe, but hand washing is recommended to preserve the finish and prevent water spots or discolouration from excessive heat.

Handles should not become hot when used on a stovetop under normal conditions, so oven gloves should not be necessary. However, if the cookware is placed in an oven or exposed to direct heat, the handles may become hot. In these cases, always use appropriate oven gloves when handling or removing pots.

Stainless steel is highly resistant to rust, but it can discolour or corrode if left wet for long periods or exposed to harsh chemicals

15cm saucepan - 1.3 litres / 1.4 quarts (available in sets only).
19cm saucepan - 2.8 litres / 3.0 quarts (available in sets only).
23cm saucepan - 5.3 litres / 5.6 quarts (available in sets only).
25cm stock pot - 8.3 litres / 8.8 quarts (available in sets only).

20cm frying pan - 1 litres / 1.1 quarts
24cm frying pan - 1.5 litres / 1.6 quarts
28cm saute pan - 3.7 litres / 3.9 quarts
24cm non-stick frying pan - 1.5 litres / 1.6 quarts
28cm non-stick frying pan - 3.7 litres / 3.9 quarts

Stainless-steel pans are very durable, so you can use a variety of utensils with them:

• Wooden utensils - A great everyday option that’s gentle on the surface.
• Silicone utensils - Heat-resistant up to 270˚C/520˚F and ideal for stirring and scraping.
• Stainless-steel (metal) utensils - Safe to use and perfect for flipping, searing, and deglazing.

While metal utensils won’t damage stainless steel the way they damage non-stick pans, very sharp edges may cause light surface scratches over time. These are cosmetic only and won’t affect performance.

Stainless-steel cookware is designed to be tough and versatile, so you don’t need to handle it as carefully as coated non-stick pans.

Yes, the below stainless-steel pans come with a lid:

15 cm (1.4 qt) saucepan (available in sets only).
19 cm (3.0 qt) saucepan (available in sets only).
23 cm (5.6 qt) saucepan (available in sets only).
28cm (3.8") sauté pan
25cm (8.5 qt.) stock pot (available in sets only).

We offer a 20-year guarantee on all Space cookware, which covers manufacturing defects to the handle and cookware body when used under normal, domestic conditions and in-line with our care and use instructions.

Our space-saving handle design features patent-pending SwingLock™ Technology, which has been durability tested to withstand 20-years of use.

The following is not covered by this guarantee:

• Wear and tear to the overall product, including all coatings.
• Any damage or colour change to the product caused by failure to comply with the care and use instructions.
• Any damage to the product caused by over-heating, including but not limited to warping, corrosion, discolouration and change in performance of the non-stick coating.
• Any damage to hob surfaces or ovens caused by failure to comply with the care and use instructions.
• Consequential damage is expressly excluded from this guarantee

Our revolutionary SwingLock™ technology handles are designed to fold away neatly for easy and efficient storage. By pushing the catch on the base of the pan handle towards the end, the innovative mechanism will allow you to fold the handle away easily. To extend the handle again, simply lift it out of the pan into place, ensuring the catch is locked before use.

All our pans are oven safe up to 232ºC / 450ºF / Gas Mark 8 and the lids are oven safe up to 200ºC / 392°F / Gas Mark 6. When in contact with direct heat (i.e. on the hob / stove top), we recommend using a low-medium heat only as this allows the pan to slowly come up to temperature and then provide a consistent and even cooking experience. Using the pans on too high a heat in the oven or on the hob will result in damage to the pan and adverse affects to its performance.

Our stainless-steel pans are compatible with gas, electric, induction, ceramic and radiant ring hobs, making them the perfect addition to all kitchens.