The inside of our copper frying pans are not coated with a chemical non-stick polymer.   As with all our cookware, the linings are stainless steel.

You can however enjoy the benefits of a non-stick pan, without the disadvantages of Polytetrafluoroethylene (PTFE), particularly the noxious fumes this gives off under high heat.

Periodic seasoning of the stainless steel will ensure that foods such as eggs do not stick at all.

To achieve this, please follow these steps:

1. Wash the inside of the pan with warm soapy water and dry thoroughly.
2. Now put the pan on medium to high heat to warm it for about two minutes.
3. Add 2-3 tablespoons of vegetable oil and roll the pan so that the oil coats the bottom and the lower part of the sides.
4. Allow the oil to heat until it shimmers and starts to smoke.
5. Now remove the pan from the heat and wait for this to cool.
6. Once the pan has cooled, pour away any excess oil, and wipe the inside dry with kitchen paper.

After use, clean the pan with water only.  Soap or detergents will remove the oil that has penetrated the surface of the stainless steel, and which makes it non-stick.  If this is necessary, just follow re-season your pan by repeating the steps above.