Buffalo Clad Q&A

Different cookware has different characteristics. Consumers must choose based on their own habits and health principles.

1. Iron and carbon steel cookware products are slowly being eliminated from the market primarily because iron rusts easily if it is not maintained properly, and rust is unsafe for human consumption. It’s also aesthetically displeasing. In addition, the cheaper, inferior products are brittle and crack easily.

2. Cast iron cookware is extremely heavy. Although it retains heat well, it can easily trap dirt and grease in its porous surface. Additionally, it conducts heat unevenly and reacts with acidic food. Another concern is that cast iron cookware is often coated with enamel, and sometimes the various enamel colors are created by adding different materials that may not be as safe. Finally, once the cast iron surface is cracked, the inner iron may be exposed, leading to rust.

3. 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 also 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 the long-term use of aluminum cookware to Alzheimer's disease.

4. Nonstick cookware has a surface coated with different chemical materials. It scratches easily, resulting in extremely short lifespans for the cookware; furthermore, a damaged nonstick coating emits harmful chemicals linked to cancer, organ damage, and other health effects according to research. Nonstick cookware needs frequent replacement when the coating wears off, which is both inconvenient and costly. To avoid scratching the coating, wooden utensils are often used instead of metal ones, only adding to the list of downsides, since wet wood can easily grow mold.

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

6. Single-layer stainless steel cookware—a much lower price point that Buffalo’s premium multilayer stainless steel cookware—is good for all-around general purpose use. It’s hygienic, affordable, oxidation-resistant, and durable. It also holds its shape. However, its disadvantages include food sticking to the surface (making it difficult to clean), easy discoloration, poor heat retention, and uneven heat distribution.

Buffalo is a more than 60-year-old Taiwanese brand actively traded on the Bursa Malaysia Stock Exchange. Backed by one of the four largest stainless steel factories in the world, Buffalo specializes in manufacturing high-end multilayer stainless steel cookware and exporting it from our factory in Malaysia to destinations such as Europe, Japan, Australia, and America. Thanks to a half-century of relentless innovation in the stainless steel industry, we were awarded the Excellent Quality Brand Award. We are proud to say that our products are designed with impeccable quality and lifetime use in mind.

None of these things are necessary with Buffalo Clad cookware. Manufacturers who require consumers to pre-clean their cookware before using it for the first time do not thoroughly remove residual industrial chemicals and polishing agents, which often amount to 3 to 4 different types and often don’t come off even in boiling water. These manufacturers effectively burden consumers with sterilizing the cookware on their own, something that we at Buffalo don’t believe in.

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

As a responsible manufacturer, Buffalo puts as much effort into the final cleaning process as we do anything else. Consequently, our stringent quality control efforts have garnered us international quality certifications from Japan (SG), the USA (FDA), and ISO9001. Together, these three key certifications offer the greatest protection to consumers.

1.Add lukewarm water to your pot while it still hot.
2.Add Buffalo Stainless Steel Cleaner to the water. We recommend either a metal scrubbing pad or bristle brush for easy washing.
3.Done! Your cookware looks sparkling and new.

Yes. Stainless steel cookware can and should be scrubbed regularly, because the cleaning process helps form a new layer of chromium trioxide, which resists corrosion and oxidation and helps the cookware maintain the look of being sparkling and new. Scrubbing will not scratch the surface. Buffalo cookware can be cleaned while it is still hot, making cleaning easy.

Note: Prolonged exposure to salty leftovers may cause pitting, which is a chemical reaction that reduces the lifespan of the cookware. Salty residue should not be left lingering in cookware of any kind, 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 spreads heat rapidly and evenly. These unique features make it so that food not likely to stick to a heated pot or pan. So if you encounter sticking problems, it may be because of improper use—for example, the oil is not heated up enough, or the food is flipped before it’s completely cooked.  Please refer to our instructions below as well as our online videos on our YouTube channel.

How to cook without sticking
  1. Add cooking oil.
  2. Turn on medium heat.
  3. Heat the pot on medium heat for 2 minutes.
  4. Heat until the oil in the pot is shimmering and has the appearance of melon skin.
  5. Add foods with a higher fat content first. Turn down heat.
  6. Turn your food over after the bottom side is cooked.

Buffalo Wok Cooking Tip

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 Stainless Steel Cleaner to stay sparkling new.
Yes. The air ventilator is conveniently designed to be removed for cleaning. It’s made of silicon, which is known to withstand high heat and be non-reactive to food. This food-grade material was selected because Buffalo takes health and safety very seriously.
Buffalo cookware spreads heat rapidly and evenly, so only low or medium heat is needed. Under normal use, Buffalo Clad produces less smoke than other cookware.
Buffalo stainless steel cookware employs its world exclusive “Thickness Discrepancy” design to increase heating efficiency by 30% compared to conventional cookware, making it possible to cook over medium heat while delivering the same results as high heat. Since the unnecessary use of high heat leads to energy waste, we recommend cooking over low or medium heat.