No, your Mauviel1830 pan does not contain PFAS. The non-stick coating of your Mauviel1830 frypan, skillet or wok consists of a healthy, ceramic non-stick coating. The basic raw material is a derivative of sand which is transformed into a sprayable solution by a Sol-Gel process. No harmful chemical PFAS substances are used in this process. This solution is then sprayed - without the use of adhesives or additives - onto the pan. The pan then goes into the oven to harden. In the process, we emit 60% less CO2 than producers of traditional non-stick pans. This results in a super-strong ceramic non-stick coating.

In order to make optimal use of your non-stick coating and prevent it from being sticky or damaged, we would like to point out the following care & use instructions:

1. Never overheat your pan. For optimal frying results, start by heating the pan for a few seconds at a low to medium heat before adding oil or butter. Do not heat your pan by using the maximum temperature of your hob.
2. Never overheat the fats you use in the pan. Fats start to carbonize when they are overheated and that damages the coating of your pan. How fast fat carbonizes depends on the type of oil or butter you use and their smoking point. You can find more information on the smoke points here. We do recommend to avoid extra vierge olive oil!
3. Avoid using metal utensils. To extend the lifetime of the ceramic non-stick coating, we advise you to use utensils made of nylon, silicon or wood. The non-stick coating is not resistant to cutting or sharp objects (e.g. knives or forks). Do not tap or strike utensils on the rim of the pan. This can result in chips or cracks in the ceramic non-stick coating.

If the non-stick performance of your pan is reduced, this may be due to carbonisation. Carbonisation is a process of overheating, i.e. deposits may form on the non-stick coating as a result of prolonged exposure to intense heat when cooking with butter or oil. Intense heat can cause oil and fat to carbonize, which accelerates the deterioration of non-stick performance. Especially do not use oil sprays to cook with as this type of fat overheats very quickly.
Solution
You can remove these persistent stains with a deep clean:

1. Fill your pan half-way with water & a little bit of detergent.
2. Bring it to a simmer or a slight boil. The boiling process will lift off the burnt residue.
3. You should be able to clean the rest of the pan.

If your non-stick coating still does not give the desired result, we recommend cleaning the pan with a melamine sponge. You can use this sponge with a little bit of water and the carbonization should disappear, restoring the non-stick features of the pan.

No, accidentally consuming parts from a non-stick coating of Mauviel1830 is not harmful to your health.
Possible release of the non-stick coating occurs in the form of powder or flakes. When this gets into the food, it feels like eating sand. If you have accidentally eaten powder or flakes of the non-stick coating, this leaves the body through the normal route.
That the non-stick coating starts peeling can happen after a knock or blow to the pan, destruction or accidentally dropping the pan. In addition, the spray head may not have adhered to the non-stick coating properly during the production process. Anyway, in case the non-stick coating starts peeling we are happy to check the pan for you. We kindly ask you to send us photos of the pan and the peeling non-stick coating and your proof of purchase via the contact sections.

Pans made from 3-layer stainless material can make humming sounds during cooking. However, this is not a sign of malfunction and cannot damage your hob or pans. This occasional phenomenon is called resonance. Unfortunately, this resonance cannot be solved by replacing the pans.  

The steel handles can become hot if the pans are used for a long time. The pans are made of a perfectly conductive material, which makes the transfer of heat to the handles unavoidable.
Please check the following instructions:

• Always use oven gloves.
• Be extra careful when removing the pan from a hot oven or using it on a gas stove.

In order to prevent your stainless steel pan from being damaged it is important to read the following care & use tips: 
Cooking

• Always start with a clean pan.
• Let the food reach room temperature before you begin.
• For optimal frying results, start by heating the pan for a few seconds at a low to medium heat before adding oil or butter.
• The ceramic non-stick coating ensures that the heat is distributed effectively. This means that the stove temperature is very important. At lower temperatures, you use less energy and prevent the food and/or butter or oil from burning.
• When cooking on an induction hob, the diameter of the base of the pan must be as large as the diameter of the heat source. If the pan is too small, the hob may not heat up because it does not recognise the pan.
• When cooking on an induction hob, the pan may make a buzzing sound. It doesn’t mean that anything is wrong with the pans.
• If you are using a gas hob, make sure the flame stays beneath the pan and does not rise up the sides of the pan.
• The stainless steel that the pans are made of has a matt finish. If the pan becomes scratched during everyday use, the matt effect may be removed and you may see a shiny surface. This will not affect the use of the pan.

Cleaning

• Each time you use one of the pans, allow it to cool down afterwards and then clean it thoroughly.
• The ceramic non-stick coating makes it easy to clean and dishwasher safe. To maintain the pan’s non-stick properties, wash it in warm washing-up water with a soft brush or sponge. Rinse the pan and then dry it carefully with a tea towel. Always take care when stacking pans with a non-stick coating and do not place lids with thin, sharp edges inside the pans. We advise you to use pan protectors.

We are sorry to hear stains appear on the outside of your stainless steel pan. There can be different reasons for this. Luckily, most of the time, these stains can be easily removed.
Reason

• The outside of the pan may become discolored due to overheating and corrosion by salts and minerals.
• The exterior of the pan can start to exhibit traces of use relatively quickly. One reason for this could be overheating. This happens when a pan is heated suddenly over a very high heat, without the heat then being reduced. The pan may take on a golden shine. This will not affect the pan’s performance, though.
• Another reason is when grease residues come into contact with the exterior of the pan. If your pan is still (very) hot when this happens, the grease may leave a charred layer on the stainless steel.
• Using a dishwasher or any associated abrasive products can also result in discolorations along the rim of the pan. The rim may then lose some of its shine.

Solution

• This discoloration can be removed with a stainless steel cleaner. This cleaner will not affect the performance of your stainless steel products.
• If option 1 does not work, then the best thing you can do is try to remove the stains with a melamine wonder sponge and some dishwashing liquid.

Yes, the stainless steel pan is oven safe up to 260°C.

No, the stainless steel pans must not be used in the microwave.

All stainless steel products are dishwasher safe. However, we recommend washing them by hand with a soft sponge to maximize the life of the non-stick coating.

We are sorry rust appears on your stainless steel pan. This might be the result of fly rust in the dishwasher. These stains on the surface of your product could be caused by prolonged exposure to salt and moisture in the dishwasher. Acidic foods can also cause corrosion to your stainless steel products.
Solution
Corrosion stains can be easily removed with a soft cloth and a mild washing-up liquid or with a stainless steel cleaning product. The stains do not affect the safety or performance of your cooking products. Please note: if you choose not to remove the stains, the damage may become permanent.

The diameter of the pan’s base should be equal to the size of the cooking zone. If the pan is too small, the element may not sense the pan and will not activate. Here´s an illustration of how to place the pan on the correct cooking zone.
Another reason why a pan may not work on induction is because the base of the pan is convex. That happens due to a shock temperature:

• Never clean a pan under cold water when it is still hot. Let it always cool down.
• Do not turn on the induction hob on full power. We advise to turn it on slowly (3/9 power) and build up the power slowly.
• Induction cooktops produce very intense heat in a very short time. Our pans heat up very quickly. Be careful with high temperatures and never leave your cookware unattended during use.
• When using induction hobs, ensure that your hob and cookware are free from debris so as not to scratch the hob’s surface.
• NEVER shuffle or drag pans across the stove top during cooking as this may cause scratching. Always lift the pan.