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Page Contents:
-Magnalite Status Information
-Magnalite Classic Description
-How to Clean Magnalite
Related Pages:
-American
Culinary Corp.
-World
Kitchen
 Home
Magnalite
Magnalite and Wagner pans are being made from the
original molds by American
Culinary Corp, which is the only source for parts that fit
the original Magnalite pans.
Magnalite parts from World Kitchen do NOT fit the original Magnalite
made in the USA.
Magnalite® Classic
Originally developed in 1934, Magnalite® Classic is best known for its
distinctive finish, timeless design and commercial durability.
The casting process of the aluminum/magnesium alloy enables Magnalite®
cookware to have a stronger, more dense body, and a smoother finish.
The pans boast extra thick bases, which allow heat to travel quickly and
evenly up the pan sidewalls, maximizing heat conductivity. .
Pouring spouts, heavy cast lids and cast-in flame guards combine to create a
product durable and efficient enough to satisfy any culinary objective.
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Cleaning Recommendations
In response to many inquiries on how to clean Magnalite
cookware after having been subjected to catastrophic circumstances,
or after not having been used for a prolonged period of time, the Centers
for Disease Control and Prevention recommends that you clean and sanitize
this and any food-contact surfaces in a four-step process:
| 1. |
Wash with soap and warm, clean water. |
| 2. |
Rinse with clean water. |
| 3. |
Sanitize by immersing for 1 minute in a solution
of 1 teaspoon of unscented chlorine bleach per 1 gallon of clean
water. |
| 4. |
Allow to air dry. |
Notes:
Bleach: We recommend
a good quality liquid bleach, unscented, with at least 5.25% chlorine.
Sanitize only for the time indicated and do not allow metal pans to soak
in bleach for long periods of time.
Important:
- Never mix bleach with ammonia.
- Always wear non-porous gloves and protective eyewear.
- Open windows and doors. |
Color: Some
discoloration of the pans is normal over time, and does not affect the
pan's cooking abilities or the taste of the food.
Pitting: In the unlikely case that
the inside surface now shows a lot of pitting (deep pock marks) that
wasn't there before, you may not wish to re-use the pan, as everything
will stick and it will be very hard to keep clean.
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