The most common reason for sticking is not preheating the pan correctly. Stainless steel has microscopic pores that expand when heated. If you add food before the pan is hot, it gets trapped in those pores. To prevent this, use the "Water Droplet Test": heat the pan on medium until a drop of water rolls around like a bead of mercury. Only then should you add your oil and then your food.

Don't worry, these are completely normal! Rainbow tints (heat tint) occur when the steel is overheated, and white cloudy spots are usually mineral deposits from hard water. To restore the shine, simply splash a little white vinegar or lemon juice into the pan, wipe with a soft cloth, rinse, and dry. It will look brand new in seconds.

Yes, RichieDiamond pans are fully compatible with all stovetops, including induction, gas, electric, and ceramic. Our 3-ply construction features a magnetic stainless steel exterior specifically designed to work efficiently with induction technology, ensuring fast and even heating across the entire surface.