Fante's Kitchen Shop - fantes.com

 
Page Contents:
-Magnalite Status Information
-Magnalite Classic Description
-How to Clean Magnalite

Related Pages:
-American Culinary Corp.
-World Kitchen
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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

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.
 

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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