Wholesale cookwareRoyal ManufacturersRoyal Distributors  
Wholesale cookware - home Wholesale cookware - about us Wholesale cookware - news Wholesale cookware - terms Wholesale cookware - contact us Wholesale cookware - faq's  

Wholesale cookware - Aluminium
Wholesale cookware - Cast Iron
Wholesale cookware - Carbon steel
Wholesale cookware - Stainless Steel
Wholesale cookware - Porcelain
Wholesale cookware - Kitchen Appliances
Wholesale cookware - Housewares
Wholesale cookware - Closeouts
Wholesale cookware
Royal Manufacturers - FAQ'S

Thinking cookware? Think of Royal Manufacturers. We manufacture a wide range of cookware suited to various needs in your kitchen. We aim to give you only the best quality products in the market.

1. How can I become a Manufacturer's Representative of Royal Manufacturers?
     Royal Manufacturers is a growing company and we welcome professional and experienced Manufacturer's Representatives. Please send your email inquiry to SalesReps@royalcook.com and briefly introduce yourself, your company (if you have) and a list of companies you have represented and currently represent. You will be contacted in 1-2 business days.

2. How can I get a copy of your catalog?
     We can provide a catalog to those who have an established retail or wholesale business. We request you to send via fax or email your complete company information (Company Name, Address, Phone Number, Fax Number, Email Address, Brief Company Background, Products Carried, etc.) to us at info@royalcook.com or Fax # (323) 235-6200.

3. What are some tips on taking care of my cookware?
  1. Food films not removed will cause discoloration on the pot when reheated. Large amounts of iron content in water may cause pot to appear rusty.
  2. To remove discoloration, boil a solution of two tablespoons of cream of tartar to one quart of water for 5-10 minutes. Then wash in hot, soapy water, rinse and dry.
  3. When new, wash in hot, soapy water. Rinse and dry immediately to prevent water spots. Some cookware with stainless steel exteriors may be put in the dishwasher, however hand washing is recommended. Some cookware, such as cast iron and steel, needs to be seasoned right away to absorb flavors and odors in the cookware.
  4. Steel must be seasoned with shortening and baked before its first use and then coated with oil or cooking spray after each hand cleaning to prevent rust. For little rust, sand down to the bare metal and re-season.
  5. To clean after cooking, wipe with a paper towel or cloth. Or use hot water and a tampico or stiff nylon brush. Nylon scrubbing pads are safe to use. Do not use steel wool.
  6. If you’re not going to reuse the cookware for a long period of time, give it a light coating of oil before storing.
  7. Do not use oven cleaner or any cleaner that is harsh or contains chlorine bleach.

4. What are some cooking tips you can share?     
  1. For optimal performance, low and medium heat settings are recommended. A high heat setting would be used for boiling.
  2. When frying, sautéing, or searing, preheat on low heat for 1 to 2 minutes and then add food. This will help minimize sticking.
  3. Do not use non-stick cooking sprays for stovetop cooking; they will create an invisible filmy build-up on the pan. Try an oil mister.
  4. When using oil, butter, or margarine, add to a cold pot before pre-heating.
  5. It is best to add salt after food has started cooking. This will help prevent small white dots or pits from forming on your cookware surface.
  6. For best results, cook on a burner that is close to the diameter of the pan you have selected. When cooking on gas, adjust flame so it does not flare up on the sides of the pan. Overheating can cause brown or blue stains.
  7. Do not leave an empty pan on a hot burner or allow a pan to boil dry.

5. What special instructions should be followed when cooking or frying in non-stick coated utensils?
     Basically the procedures for cooking are the same rules to be followed for regular fry pans. Medium and low heats should be used. Preheat the pan for about one and one-half minutes over medium low or medium heat. Then add food and turn the heat lower. (Many types of meat are first browned on both sides over medium heat; then the heat is reduced to finish cooking.) High temperatures cause food residues to burn on, affecting the non-stick characteristics.

6. What should be done before using a non-stick pan?
     Before using the first time, wash the cookware with hot sudsy water. Rinse thoroughly with hot water and dry immediately. Then apply a film of cooking oil or shortening to the inside surface with a cloth or paper toweling.

7. Can metal cookware be used on glass-ceramic “Smooth top” ranges?
     In general, flat-bottomed cookware that will remain flat (won't warp) throughout cooking, regardless of material, will perform well on glass-ceramic cooktops.

8. What causes Aluminum to discolor? Can discoloration be removed?
     In some localities water contains minerals and alkalines which may be deposited on the inside surface of aluminum pans, causing some discoloration. This does not affect the use of the utensil nor the food prepared in it. Stains or discolorations that may appear on aluminum utensils can be removed by boiling a solution of two to three tablespoons of cream of tartar, lemon juice or vinegar to each quart of water in the utensil for five to ten minutes. Then scour lightly with a soap-filled scouring pad.

9. What is heat tint?
     Heat tint is a mottled rainbow -like discoloration on stainless steel that is caused by excessive heat. Heat tint can usually be removed with a commercial stainless steel cleaner or steel brush commonly found in supermarkets.

10. Can extreme temperature variations cause metal utensils to warp?
     Yes. Don't place chilled utensils over high heat or soak hot utensils in cold water. Do not begin cooking frozen foods in a hot pan. Extreme temperature changes may warp the pan because of uneven expansion and contraction of the metal. Long periods of high heat also cause metal utensils to warp.

11. Can top of range cookware also be used in the oven?
     Cookware with phenolic (heat-resistant plastic) handles and knobs and/or with nonstick interior coatings may generally be used in a pre-heated oven up to 350 degrees F. (180 degrees Celsius) but should not be used under the oven broiler unit. Cookware with 100% metal handles can be used in the oven up to 500 degrees F. (260 degrees Celsius), but should not be used under the broiler. Cookware with wooden handles and knobs may not be recommended for oven use. Check the manufacturer's instructions before using top of range cookware in the oven.

12. Do cooking utensils have to be discarded if a handle or knob breaks?
     We manufacturer handles and knobs in such a way that they can be easily replaced. It is suggested that you contact us for this kind of problem by phone, fax or email so we can see if we can assist you.

13. What is meant by heat absorption?
     Heat absorption is the transferring of heat from the air and vapor to the food. The food absorbs heat from the vapor around it. Also, where the food is in contact with the cookware, heat transfer by conduction also occurs.

14. Do we need to use special kitchen tools for non-stick cookware?
     Yes. Non-stick coating on most cookware may be marred by the sharp edge of a steel spatula or point of a fork. For longevity of use, plastic and/or nylon kitchen tools are best paired with non-stick cookware.

15. Is there a health hazard in using pans with non-stick coating?
     No. Food and Drug Administration scientists have confirmed that these coatings are safe for human use.

Royal Manufacturers would be glad to help you if you have any further queries related to business, wholesale cookware or otherwise.