Baccarat Granite Questions & Answers

You shouldn’t use vegetable oil anyway. Very bad for you.

Medium heat only. All granite items cannot be used on a hot heat. Yes, the manufacturers think never using a hot heat to cook with is reasonable.

If it’s non-stick like their Granite cookware, you don’t. You can’t use oil and you can’t use a hot heat.

DONT ever use olive oil ! Sunflower is way safer for the life of your pan if you need to

Anyone with warranty issues and them not getting honored, contact consumer affairs.

I replaced all my Baccarat except for the largest pan. The metal lacks the ferrous metal content required for even and strong induction. I spent the dollars and purchased Scanpan Coppernox and these are brilliant on induction due to the heavy bases and high copper content (although not non-stick). Even the very small gravy pot works on my extra -large induction hob, whereas the small Baccarat saucepan is not even recognised as being present. My cooktop is a 90cm high end ASKO incidentally. As a side note, my largest stockpot was $15 from KMart. 11L volume. Boils very fast on induction.

Hi Jo I have only had Granite which I have found to be great. I use hardly any oil or none and never had a problem. I have never tried the Stone but I have been told it is very good. Hope this helps.

I believe the Granite will suit your needs better, however you still need to condition both pans with oil and papertowel on a monthly basis to keep the non-stick coating in good condition. If you do this, you shouldn't need extra oil. I personally use olive oil for the treatment. Also, if you're burning oil regularly, I would look into different cooking oils, as each has a different burn temperature and you might find using a different oil will help you achieve higher temperatures while not burning the oil. Lastly, non-stick pans do have a limit when it comes to how much heat you pump into them - if they start to smoke it means you're releasing harmful toxins into the air. A non-stick pan should *never* be so hot that it smokes (I'm not talking about the food steaming/burning, I mean when you're heating up the pan prior to cooking, if it starts smoking you've got it too hot!). If you like extremely high cooking temperatures, I would avoid non-stick completely and use a stainless steel pan with some high-temp oil. This will protect your health, although it will mean a lot harder cleaning come washing up time!

Hi Chandra, I have a full set of Baccarat Granite which, unfortunately, because of the bases on the pans, do not work properly on my SMEG induction. Granite bases have an indent which is not magnetic and this can ruin your induction. I also have the grill pan which is flat. These are suitable but I find the pan does not heat as hot as say gas. I love my Granite cookware but, unfortunately, it is not suitable. The company have been very good to me and are changing it for another set of suitable pans. I hope this has been of some help to you.

I have the same problem, l just bought the baccarat Never Eva set but the lid does not fit properly on the casserole dish

I am going with the presumption of burnt on material inside the pan, not on the base of the pan. Boil 50% white vinegar, with 50% water for about 10 minutes (not too long or you can damage the non-stick coating). Then wipe with a non-scratch sponge, and and dry with a hand towel. When it is completely dry, do the monthly conditioning process (put a few drips of cooking oil onto the pan and wipe around the whole inside with a papertowel). That should hopefully fix the issue.

Make sure you're conditioning the pan monthly! :)

Interestingly enough, non-stick coatings are not hazardess to ingest in physical form! So you can continue using the pan without having to worry about little specs getting into your food. However, if you get a non-stick pan too hot and it starts smoking, the non-stick coating releases a hazardous toxin into the air which you should avoid at all costs from breathing in. Lesson is, never leave your pan warming up unattended!