Buffalo Clad Q&A

Owning one of the four largest stainless steel plants in the world, Buffalo is an OEM for many companies in Europe, America, Japan and Asia, manufacturing multilayer composite stainless steel products per client requests. We have discovered through endless experiments that excessively layered composite metal in cookware is both inconvenient and energy inefficient.  Not only does heat conduction slows down requiring more energy, but most importantly the metal weights significantly heavier risking damage to wrists of housewives.  Hence Buffalo proudly pioneers its unique Buffalo steel technology to address the above problems.
Different material pots have different characteristics. Consumers must choose their own habits and health principles.

1. Iron, cast iron, and carbon steel cookware are slowly eliminated from the market, because iron rusts easily if not maintained properly, resulting in rusts unsafe for human consumption.  The cheaper, inferior products are brittle and crack easily, while the more expensive ones are heavy and cause damage to wrists.  Although retaining heat well, these materials rust easily, are aesthetically unpleasing when rusted, easily trap dirt and grease in their porous surface, conduct heat unevenly, and react with acidic food.

2. Aluminum cookware is more common in the market, due to its lighter weight, good heat conduction, and relatively inexpensive price tag.  The downside is aluminum oxidizes when heated releasing harmful chemicals. Aluminum deforms and cracks easily, traps dirt and grease in the porous surface, easily oxidizes, and produces oxidized aluminum and aluminum ash which are hard to clean. Medical studies have linked long-term use of aluminum cookware to Alzheimer's disease.

3. Non-stick cookware has a surface coated with Teflon, which is scratches easily resulting in extremely short lifespan of the cookware; furthermore, damaged Teflon emits harmful chemicals linked to cancer, organ damage and other health effects.  Non-stick cookware needs frequent replacement when the Teflon coating wears off, which is both inconvenient and costly.  In avoiding scratching the Teflon coating, wooden utensils instead of metal ones are often used, only to add to its list of downsides since wet wood is

4. Copper cookware: Copper is the best heat-conducting metal, but pure copper oxidizes easily, making maintenance difficult.

5. The normal single-layer, stainless steel cookware is very good for all-around general-purpose.  It is stylish, hygienic, holds its shape, affordable, oxidation-resistant, and durable; however, its disadvantages include food sticking to the surface, difficult to clean, and discolors easily and uneven heat distribution.

Buffalo is a 50-year-old Taiwanese brand actively traded in the Bursa Malaysia Stock Exchange.  Backed by one of the four largest stainless steel factories in the world, Buffalo specializes in manufacturing high-quality cookware exporting to Europe, America and Japan.  Resulting from more than 50 years of relentless innovation in the stainless steel industry, we have been awarded the Excellent Quality Brand Award. You can rely on our expertise and confidence in making quality cookware. In fact, many of our customers have used Buffalo cookware for decades without any problems.
This is a common misperception of stainless steel alloy.  Extreme heat in the manufacturing process can magnetize the core of stainless steel, producing what is known as “Magnetic Stainless Steel”, regardless of alloy composition; on the other hand, addition of chromium also exhibits magnetic property, which enables induction stoves.  In conclusion, verifying the purity of stainless steel with magnets is unreliable.
Neither is necessary.  Manufacturers who require consumers to clean their cookware before using for the first time do not thoroughly remove residual industrial chemicals and polishing agents, which often amount to 3 to 4 different types and cannot go away even in boiling water.  These manufacturers effectively burden consumers with sterilizing cookware on their own.

Importing professional cleaning equipments from Europe and the USA, Buffalo employs a 5-step pure cleaning process to eliminate all oily residues, ensuring every piece of cookware is absolutely clean when delivered to consumers.  Simply rinse with water as the cookware may have been unavoidably touched by workers during packaging.

Only a responsible manufacturer will put as much effort into the cleaning process as Buffalo, consequently our stringent quality control effort has garnered international quality certifications from Japan SG, USA FDA and ISO9001.  These three international certifications offer the greatest protection to consumers.
Stainless steel cookware can be scrubbed regularly, because the cleaning process helps forming a new layer of chromium trioxide, which resists corrosion and oxidation, maintaining the cookware sparkling new.  Prolong exposure to salty leftovers may cause pitting, which is chemical reaction that reduces the lifespan of the cookware.  Salt residue should not remain in cookware of any material, including stainless steel, and should be cleaned promptly to avoid damaging your cookware surface eventually leading to rust and corrosion.
Buffalo cookware uses high quality Buffalo Clad which spread heat rapidly and evenly. These unique features make food not easy to stick on a heated pot. So if you encounter sticking problems, maybe it is because the oil is not heated up enough, or the food is flipped before it’s completely cooked. The cookware can be cleaned while it is still hot, making cleaning so easy. Unlike coated cookware, the layer can be easily scratched and harmful to our health.
Our exclusively polished, wear-resistant surface is made to withstand everyday wear and tear.  The rainbow-like discoloration and white residue resulting from occasionally boiling of water, oil-free or low oil cooking, or build-up of mineral particles in food are normal and do not impede cooking performance.  They disappear upon coming in contact with cooking oil, or can be cleaned by the Buffalo cleaning powder to stay sparkling new.
The Air-Ventilator is conveniently designed to be removable for cleaning.  It is made of silicon, which is the same material used in baby pacifiers, known to withstand high heat and non-reactive to food.  Rest assured to know that Buffalo takes your health and safety very seriously.
Buffalo cookware spread heat rapidly and evenly, so only low and medium heat is needed. Under normal use, Buffalo Clad produces for less smoke than using other cookware. Smoke is far less than using normal cookware.
Buffalo stainless steel cookware employs its world exclusive “Thickness Discrepancy” design to increase heat efficiency by 30% comparing to conventional cookware on the market, making it possible to cook over medium heat delivering results of high heat.  Since unnecessary high heat leads to energy waste, we recommend cooking over low or medium heat.
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