The Bare Pan Guide

Your Atmos Bare Pan has no coating. The surface that touches your food is bare titanium, so it cooks a little differently from a non-stick pan. Five minutes with this guide and it will cook the way it should for years.

1. Before the first use

Wash the pan with warm water and dish soap, rinse and dry it. There is nothing to season and nothing to break in.

2. Preheat, every time

Put the empty pan on a medium heat for 2 to 3 minutes. Bare metal needs to be hot all the way through before food goes in: this is what stops food from sticking.

Quick test: flick a few drops of water into the pan. If they sizzle away at once, keep heating. If they form small balls that roll around, the pan is ready.

3. Add a little fat

Once the pan is hot, add a thin layer of oil with a high smoke point (avocado, sunflower, refined olive oil) or a knob of butter, and tilt the pan to spread it.

4. Eggs that let go

  1. Preheat on a medium heat for 2 to 3 minutes.
  2. Lower the heat to medium-low and add butter or oil.
  3. Crack the eggs in and leave them alone for about a minute.
  4. When the edges turn opaque and lift, slide a spatula underneath: they release on their own.

If an egg holds on, it is almost always because the pan was not hot enough yet. Give it a few more seconds before you move it.

5. A deep, even sear

  1. Pat meat or fish dry with a paper towel.
  2. Preheat on a medium-high heat, then add oil.
  3. Lay the food in and do not move it.
  4. Once a crust has formed, it lets go of the pan by itself. That is the moment to turn it.

For fish, start skin side down and press gently for the first few seconds so the skin stays flat.

6. Into the oven

The pan has no plastic parts, so dishes can start on the hob and finish in the oven. The handle gets hot: always use an oven glove.

7. Cleaning

  • Let the pan cool a little, then wash it with dish soap and a sponge, or put it in the dishwasher.
  • For stuck-on bits, add a little water, bring it to a simmer for a minute, then scrape with a spatula. Metal tools are fine.
  • Rainbow marks or light stains can appear with high heat. A little white vinegar or a cream cleanser removes them.
  • Dry the pan before storing it.

8. What you never have to worry about

  • Metal spatulas, whisks and tongs: there is no coating to scratch.
  • High heat: there is no coating to damage.
  • The dishwasher: there is no finish to wear off.

Any question? Write to us at support@atmosliving.co. And remember, you have 100 days to try the pan at home.