At Meyer, we create unique, insightful products for the kitchen. But we don’t just design things with our butts glued to chairs in our office! We make it a point to cook, dine, and clean with ordinary, food-loving home cooks in their kitchens around the world, so that we can create products for them that are both fiercely practical and beautifully thoughtful.

By creating unusual and delightful product designs, we want to inspire everyone everywhere to explore the wonders of the kitchen. You can learn more about us on the Our Story page. 📖

Meyer Labs is a collective of food-loving designers, researchers, and engineers at Meyer who strive to bring interesting and innovative products to the world. 🌎

We make our own cookware! We run factories in China, Italy, Thailand, and the US.

You can reach us by dropping an email to cs@sg.meyer.com.

Yes, our stainless steel cookware is dishwasher-safe, but we do recommend handwashing when possible because it's a lot less harsh on your cookware.

Yes, our stainless steel cookware is oven-safe. To find out the maximum recommended oven temperature for your pan, check the specifications on its product page. It's different for every pan, depending on what materials it's made of.

Our stainless steel cookware will work with all types of stovetops and hobs, including induction.

Feel free to use any type of utensils, including metal utensils, on your stainless steel cookware.

Rest assured; we only use nonreactive, high quality stainless steels.

While we design much of our cookware to be dishwasher-safe (we know how convenient dishwashers are!), we do strongly recommend that you handwash your nonstick cookware whenever possible. Because dishwashers are quite harsh, handwashing greatly extends the life of the nonstick finish. This goes for any nonstick pan, by the way.

Yes, our nonstick cookware is oven-safe. To find out the maximum recommended oven temperature for your pan, check the specifications on its product page. It's different for every pan, depending on what materials it's made of.

Meyer Accent Series cookware will work with all types of stovetops and hobs, including induction.

We recommend using cooking utensils made out of silicone, wood, or plastic with our nonstick cookware to protect the nonstick finish.

Hard-anodization is our secret sauce 🔮 — it's what makes our nonstick finish last at least twice as long as other cookware. Essentially, it's a hardening process that toughens the aluminum, creating a super strong foundation for the nonstick finish to bond with.

Our ultra-durable nonstick aluminum cookware is essentially nonstick cookware made of hard-anodized aluminum. See above for more information on hard-anodized aluminum. 🛠

Yes — but don't take it from us, take it from Scientific American: nonstick cookware is safe to use.
https://www.scientificamerican.com/article/are-nonstick-pans-safe/

Make sure it doesn't overheat or cook dry — overly high temperatures can really damage any nonstick finish. Don't put it in the dishwasher; and don't scuff it up with metal utensils or harsh cleaning implements.

One of the primary concerns with using any glass lid in an oven would be thermal shock. Our tempered glass lid is rated for up to 180°C/350°F, but if you subject the lid to dramatic temperature changes (like plunging it under cold water straight from the oven), this puts the product at risk of shattering. We recommend using caution: respecting temperature limits, being very careful to avoid dramatic temperature changes, and prioritizing safety when using glass lids in the oven. Don’t forget to use oven gloves when removing products from the oven as well!

No, you don't need to. It's good to go.

You'll get the hang of it as you cook more with your cookware, but we recommend starting with low to medium heat at first and keeping an eye on your food as it cooks.

To fry on stainless steel without sticking, you need to get it hot enough (but not too hot!) before adding your oil. Here's how it's done.

Heat the pan for a bit and dash ⅛ teaspoon of water onto the cooking surface. Check for the following:

• Water bubbles and steams — you’re getting close!
• Water sizzles while tiny beads dance across the surface of the pan — getting closer.
• One or two big beads form immediately upon dropping them onto the pan. Bingo! 🎉

If the pan is too hot, your water will break up into many medium beads that glide across the pan surface. If this happens, remove the pan from heat for a few seconds before trying again.

Once you’ve hit the sweet spot, dry the pan with a dish towel and add oil. After a few seconds, add your food. It should stick less.

Steel wool is fine on stainless steel cookware, but never use it on nonstick cookware.

Allow your cookware to cool naturally before dunking it in cold water. Because metal naturally expands and contracts when heated or cooled, avoiding drastic temperature changes can reduce warping.

Brown spots are most often stains caused by burnt food. We recommend a stainless steel cleaner such as Barkeeper's Friend to clean your stainless steel cookware.

White spots are usually caused by calcium from your local water supply. They are harmless, but you can clean them using a stainless steel cleaning solution, or by boiling a solution of three parts water to one part vinegar, letting it cool, and then cleaning it as you normally would.