Fukuro Malaysia
Frequently Asked Questions (FAQ)
General
We offer a range of kitchenware, cookware, and home improvement items, including knives, cooking utensils, and cleaning gadgets.
You can place an order by creating an account on our website, selecting your desired items, and completing the checkout process.
We accept credit cards, debit cards, and other payment methods as specified during checkout.
Orders cannot be modified once placed, but you may cancel your order before it is processed for shipping by contacting customer service.
Track your order by logging into your account and viewing the order status in the “My Orders” section.
We offer several shipping options with varying delivery times, detailed during the checkout process.
Currently, we only ship within Malaysia.
You can return products within 30 days of receipt for a refund or exchange, provided they are unused and in original packaging.
Contact customer service for return authorization and follow the provided instructions.
Certain items, such as final sale products and gift cards, are non-returnable. Refer to our return policy for details.
Click on the “Sign Up” button on our website, fill in the required details, and submit the form.
Click on the “Forgot Password” link on the login page and follow the instructions to reset your password.
Contact our customer service immediately for assistance with a return or exchange.
Contact us via email at customercare@cksm.com.my or by phone at +6019-788 8256.
Contact our customer service immediately for assistance with a return or exchange.
Yes, we offer wholesale pricing for retailers and businesses interested in carrying our products. Please contact our wholesale department for more information.
Non-Stick Cookware
Non-stick cookware is designed for cooking foods that require easy release and controlled heat, such as eggs, fish, pancakes, and delicate proteins. It allows consistent results with less oil while reducing the risk of food tearing, burning, or sticking during cooking.
Most modern non-stick cookware uses PTFE-based or ceramic-based coatings. Both are designed to be food-safe when manufactured and used according to industry standards. Fukuro Malaysia offers both PTFE-based and ceramic-based non-stick cookware, allowing users to choose between long-lasting smooth release or a ceramic surface preferred for lower-heat, lighter cooking styles.
Non-stick cookware is easier to use and requires less oil, making it ideal for everyday cooking and beginners. Stainless steel is more durable and better for high-heat cooking, but it requires more cooking technique and heat control.
Yes, PTFE coatings are stable and safe at normal cooking temperatures below approximately 260°C. Safety issues only arise when pans are severely overheated far beyond typical household cooking conditions.
Non-stick cookware does not release harmful fumes during normal cooking. Fumes may only occur if the pan is overheated empty at extremely high temperatures, which is avoidable with proper use.
No, non-stick cookware should not be heated empty, as the coating can overheat rapidly without food or oil to absorb heat. Repeated empty heating shortens the coating’s lifespan and reduces non-stick performance.
This is caused by slight thermal expansion or a naturally convex pan base under heat. It does not indicate a defect and does not affect cooking safety.
Yes, if the scratches are light and the coating is intact. You should stop using the pan when the coating is visibly peeling or flaking and the metal surface underneath can be seen. This is a clear sign the pan has reached the end of its usable life and should be replaced for safe, reliable cooking.
No, scratches alone do not cause chemical release. Harmful exposure only occurs when the coating is destroyed by extreme overheating.
Yes, non-stick pans allow oil-free cooking, but using a small amount of oil helps protect the coating and improves heat distribution. This also helps extend the lifespan of the pan.
PTFE (Polytetrafluoroethylene) is a non-stick coating used on cookware to create a smooth, low-friction surface that allows food to release easily during cooking. PFOA (Perfluorooctanoic Acid) was a chemical previously used in manufacturing but is not part of the finished coating. All Fukuro cookware is PFOA-free and safe for everyday cooking. We practise high level of quality control to ensure no harmful chemical is used in our manufacturing standards.
PTFE coatings provide a very smooth cooking surface with excellent food release, making them well-suited for everyday cooking with low to medium heat. Ceramic coatings are PTFE-free and work best at gentler heat, but they typically require more careful use as their non-stick performance can wear faster over time.
PTFE coatings generally offer superior non-stick performance, providing smoother food release and more consistent results over time. Ceramic coatings still perform well but tend to lose their non-stick properties faster, especially with frequent high-heat use.
Yes, non-stick cookware is designed for daily use when used with proper heat control and care. Cooking on low to medium heat and using suitable utensils helps maintain consistent performance and extends the cookware’s lifespan.
Wash normally with mild detergent and soft sponge. If food is stuck, soaking the pan in water will loosen residue safely without damaging the coating.
No, metal utensils can scratch and damage the coating. Avoiding metal helps maintain both safety and performance.
Silicone and wood utensils are recommended. They protect the coating while withstanding normal cooking temperatures.
Always let the pan cool slightly before washing. This prevents sudden temperature changes that can stress and weaken the non-stick coating over time.
Allow the pan to cool completely, then wash it with water, mild dish detergent and a soft sponge. Avoid steel scrubbers or harsh cleaners, as gentle cleaning helps preserve the non-stick coating and maintain long-term performance.
Hand washing is recommended to preserve the non-stick coating and maintain long-term performance. Besides, some handles are not dishwasher safe, and repeated exposure to heat and detergent may cause damage or loosening over time.
This usually comes from overheated oil or leftover food residue. Lowering heat and thorough cleaning resolves the issue.
Yes, it is compatible with gas stoves. Flames should not extend beyond the pan base to avoid overheating the sides and the handle.
Yes, Fukuro offers several non-stick cookware ranges that are suitable for induction cooking, including the Kanzen, Shiro Ceramic, and Ishi Marble series. For non-induction stoves, the Redi series is designed for reliable performance on gas and other conventional cooktops.
No, modern non-stick cookware does not need seasoning. Seasoning originated from traditional cast iron and carbon steel cookware, where oil must be baked into the metal surface to create a natural non-stick layer and prevent rust. Because of this long history, many people assume that all cookware requires seasoning. However, this is not true for modern non-stick cookware. Modern non-stick cookware uses factory-applied coatings such as PTFE and ceramic non-stick coatings. These coatings are applied under controlled industrial processes and cured at extremely high temperatures, making them naturally non-stick from the first use. Seasoning is not required. However, light seasoning can help provide extra protection and may reduce early wear and tear.
1. Wash the pan with soapy water and dry thoroughly
2. Apply a thin layer of cooking oil
3. Heat the pan on low to medium heat for 2–3 minutes
4. Turn off the heat and allow the pan to cool
5. Wipe away excess oil with a paper towel
Yes, but place a protector or cloth between them. This prevents scratches and surface damage during storage.
This usually happens when the pan is overheated or used with too little oil, causing food to bond to the surface. Using low to medium heat, adding a small amount of oil, and allowing the pan to heat gradually will restore proper non-stick performance.
It is commonly used for specific tasks like eggs and delicate proteins. High-heat tasks are handled by other cookware types.
Yes, it’s easy to clean, lightweight, and versatile. This makes it practical for limited space and daily use.
Yes, boiling water or noodles is fine.
Yes, it is safe for preparing children’s food when used properly. Using moderate heat and avoiding overheating ensures safe cooking.
Frequent high heat, metal utensils, dishwasher cleaning, and improper storage can accelerate coating wear. Following proper use and care guidelines helps preserve non-stick performance and extend the pan’s lifespan.
Small chips or scratches on the surface are generally cosmetic, not harmful. Whether it’s PTFE (normal non-stick coating) or ceramic coating, a minor chip does not cause coating particles to dissolve into food or release toxins. These coatings are chemically stable at normal cooking temperatures. Even if a small flake were to come off (in very rare situation) and swallowed, it would pass through the body harmlessly.
Stainless Steel Cookware
Stainless steel cookware is ideal for everyday cooking such as boiling, sautéing and simmering. It offers excellent heat control and does not react with food.
Yes, stainless steel cookware is food-safe and does not release harmful chemicals under normal cooking conditions like proper heat, food or oil in the pan, and standard cleaning. Stainless steel remains non-toxic and completely safe for everyday cooking.
No chemical coatings are used on stainless steel cookware. The surface is naturally non-reactive and safe for cooking all types of food.
Yes, selected ranges only. Fukuro Yuga Stainless Steel Series is induction compatible, while Hoshi Stainless Steel Series is not. Please check the product details or base marking before use.
A non-induction stainless steel pot will not heat up on an induction cooktop because it does not have a magnetic base. This does not damage the pot. It simply means it is not compatible with induction technology.
No special care is required. Simply clean after use and dry the cookware properly to maintain performance and appearance.
Most stainless steel cookware is dishwasher safe, but hand washing is recommended to preserve the finish. Gentle cleaning helps maintain shine over time.
This usually happens when the heat is set too high or the soup is not stirred regularly, causing ingredients to settle and scorch at the base. Stainless steel conducts heat efficiently, so using medium heat and stirring occasionally helps distribute heat evenly and prevents burning.
White spots are mineral deposits from water, not damage. They can be easily removed with vinegar or lemon juice.
Rainbow discoloration is caused by heat reacting with minerals in the steel. It is harmless and can be cleaned with vinegar or stainless steel cleaner.
This is heat discoloration caused by high cooking temperatures. It is common with stainless steel cookware and does not affect safety or cooking performance.
No, discoloration is purely cosmetic and does not affect the safety, performance, or usability of stainless steel cookware. It is a normal result of heat and minerals and does not indicate damage.
Yes, stainless steel cookware can be safely used even if surface scratches occur. These marks are purely cosmetic and do not affect safety or cooking performance, so the cookware can be used normally without any special handling.
Yes, stainless steel can safely be used with metal utensils. Minor scratches are normal and it does not affect safety or cooking performance.
No special products are required. For daily cleaning, water, mild dish detergent and a sponge are sufficient to keep stainless steel cookware clean and in good condition.
Yes, soaking with warm water and using baking soda or gentle cleaners can remove burnt residue. Avoid steel wool to protect the surface.
will loosen residue safely without damaging the coating.
Yes, slightly more oil is usually needed. This helps prevent sticking and improves cooking results.
Water spots come from mineral residue. Drying the cookware with cloth after washing to prevent these marks.
Yes, it is non-toxic and does not release harmful substances. It is one of the safest cookware choices for family use.
Yes, allowing the pot to cool slightly before washing helps prevent thermal shock and reduces the risk of warping. This simple step helps maintain the cookware’s shape and long-term performance.
Yes, rice can be cooked in stainless steel cookware with the correct water ratio and proper heat control. Using medium heat and avoiding high flames helps prevent sticking and ensures even cooking.
Glass Container
Borosilicate glass is a heat-resistant type of glass designed to withstand temperature changes better than ordinary glass.
No. Cloudiness is usually caused by mineral residue from hard water or detergent buildup, not by structural damage to the glass.
Glass can crack if it experiences sudden temperature changes. Placing hot glass directly under cold water creates thermal stress that may cause cracking.
No. Always place the glass container at room temperature for a few minutes before putting it into the microwave, steamer or oven to prevent thermal shock caused by sudden temperature changes.
Yes. All Fukuro Glass Containers are freezer-safe when used correctly. Do not overfill and leave space for food expansion during freezing.
Recommended temperature range: up to –30°C
⚠️ Always allow hot food to cool to room temperature before freezing to prevent thermal shock.
Yes, Fukuro Yoki Glass Containers can be used in the oven without the lid. Oven temperatures typically exceed lid heat limits, so the lid must always be removed before oven use.
Glass only (without lid): –30°C to 450°C
Glass with lid: suitable up to 180°C (not recommended for oven use)
⚠️ Always remove the lid before placing the container in the oven and avoid sudden temperature changes to prevent thermal shock.
Yes. However, avoid stacking without lids or protective padding, as direct glass-to-glass contact may cause rim chipping over time.
Yes. Glass is ideal for fermented foods because it is non-reactive and does not absorb odors, acids, or flavors.
No, unless the container is sealed airtight. Always remove or vent the lid before microwaving to allow steam to escape safely.
Yes. Glass containers are dishwasher-safe and can be washed daily using normal household cycle such as eco, normal, or glass settings. These settings will not scratch or damage the glass surface.
Glass is highly resistant to scratching. However, avoid abrasive detergents, steel wool, or hard objects knocking against the container during washing to maintain long-term clarity.
Yes, glass is one of the safest options for baby food storage. It is chemical-free and easy to sterilize.
Yes, glass itself is naturally BPA-free. This is a major reason health-conscious consumers choose glass.
Cooling creates a vacuum seal. All Fukuro Yoki glass container has air vent. You can open the air vent to release the pressure.
No. Steel wool and other abrasive tools can cause micro-scratches on the glass surface, which may affect clarity and long-term durability.
Knives & Accessories
A chef’s knife is the best starting point because it handles most daily kitchen tasks with ease. It reduces the need for multiple knives and helps beginners build proper cutting skills safely.
Not always. A well-balanced knife offers better control and reduces hand fatigue compared to a knife that is simply heavy.
AISI 420 offers good corrosion resistance and easy maintenance for daily use. X50Cr15MoV is heat-treated for higher hardness, providing longer edge retention and more precise cutting.
Fukuro knives are made using knife-specific stainless steel selected for sharpness, durability, and ease of sharpening. The Chef Series uses AISI 420 stainless steel for reliable everyday performance, while the Seido Series uses X50CrMoV15 stainless steel for improved hardness, edge retention, and corrosion resistance.
Chef’s Series is ideal for beginners due to its ease of maintenance and comfortable grip. Seido Series suits users who want higher cutting precision and a more premium knife experience.
Paring knives are used for peeling, trimming, and small detailed cuts. They offer precision where large knives are less practical.
A chef’s knife is used for most everyday kitchen tasks such as slicing, chopping, dicing, and mincing. It is the most versatile knife and often the only knife a home cook needs.
A santoku knife is used for precise slicing, chopping, and push-cutting of vegetables, meat, and fish. Its flatter blade offers better control for clean, straight cuts.
A butcher knife is used for cutting, portioning, and trimming large cuts of meat. Its long, sturdy blade handles thick meat efficiently and safely.
A cleaver is used for chopping, splitting, and transferring ingredients. Its wide blade provides power for tough tasks and doubles as a scoop for moving food.
A utility knife is used for medium-sized tasks that are too small for a chef’s knife but larger than a paring knife. It is ideal for slicing fruits, sandwiches, and smaller ingredients with control.
Regular honing keeps the blade aligned and cutting efficiently. When the knife starts struggling to cut, sharpening helps restore its original sharpness.
Sharpen only when the knife no longer cuts cleanly after honing. Over-sharpening removes unnecessary steel.
Yes, when used correctly on undamaged blades. They offer coarse and fine sharpening for efficient edge restoration.
No. Dishwashers can dull blades and damage handles due to heat and impact.
Moisture can cause corrosion even on stainless steel. Drying helps preserve blade quality.
Surface scratches are normal and cosmetic. They do not affect performance or safety.
Yes. Stainless steel resists rust but is not completely rust-proof, especially if moisture, food acids, or salt remain on the blade. Hand-washing with mild detergent, rinsing thoroughly, and drying the knife immediately after use help prevent rust and do not reflect poor knife quality.
No. Rust is usually caused by moisture or food residue left on the blade rather than the quality of the steel. With proper care, stainless steel knives remain durable and safe for long-term use.
Kitchen scissors are ideal for herbs, poultry, and packaging. They add convenience and reduce unnecessary knife use.
Hand-wash and dry the knife immediately after use, then store it properly in a dry place. Regular honing and occasional sharpening help keep the knife performing well over time.
Yes. All materials used are food-safe and suitable for kitchen use.
Light surface rust can be removed by gently scrubbing with a soft sponge and mild detergent; avoid steel wool or harsh abrasives that may damage the blade. After cleaning, rinse well, dry completely, and store properly to maintain the knife’s condition.
You may consider changing a knife if the blade has deep cracks, severe rust that cannot be removed, or damage that affects safe cutting. Normal dullness, light surface rust, or cosmetic marks can usually be fixed with proper sharpening and care and do not require replacement.
No. Glass and marble boards are too hard and can quickly damage knife edges.
Choose based on your priority: wood for knife care, bamboo for durability, and plastic for easy cleaning. Matching the board to your cooking habits helps extend knife lifespan.
Yes. Bamboo is a natural material, so visible grain patterns and colour variations may appear. These are normal characteristics and do not affect durability, safety, or performance.
Bamboo naturally contains tiny pores within its fibre structure. When bamboo strips are pressed and cut into boards, these pores may become visible on the surface and are not defects.
No. When the board is cleaned and dried properly after use, these natural pores do not trap bacteria and are safe for daily food preparation.
No. Natural bamboo grain patterns and the holes on the chopping board are inherent characteristics of bamboo as a natural material and are not considered manufacturing defects.
Wash with mild detergent, rinse thoroughly, and dry completely after each use. Avoid soaking and prolonged moisture exposure to maintain the board’s condition.
Kitchen Utensils
Yes, all Fukuro ProSilicone utensils are made from FDA-approved, BPA-free materials and are safe for contact with food. They remain stable at normal cooking temperatures and do not release harmful substances.
Fukuro ProSilicone utensils can withstand heat up to 260°C/ 500°F, making them suitable for everyday cooking, stirring, and frying. They should not be exposed to high heat for prolonged periods, as excessive heat may cause warping or bubbling over time.
Silicone and beechwood are ideal for non-stick cookware, while stainless steel is better suited for high-heat and heavy-duty cooking.
No, good-quality silicone utensils will not melt under normal cooking conditions. However, they are not suitable for prolonged exposure to very high heat, as extended heat contact may cause warping or bubbling over time. Melting only occurs if exposed directly to open flames or extreme heat beyond their rating.
Yes, stainless steel is food-safe, non-reactive, and widely used in professional kitchens. It does not absorb odors, colors, or bacteria.
Yes, silicone utensils are ideal for non-stick cookware. They prevent scratches and help extend the lifespan of non-stick coatings.
No. Stainless steel utensils can scratch or damage non-stick coatings over time, which may reduce the pan’s performance and lifespan. For non-stick cookware, silicone or wooden utensils are a safer choice.
Yes, quality silicone utensils are designed for repeated daily use. They do not crack, chip, or corrode like some plastics.
Silicone and stainless steel utensils are generally dishwasher-safe. Beechwood utensils should be hand-washed only.
Wash with mild soap and water, then dry immediately. Avoid soaking or leaving them wet for long periods.
Yes, silicone utensils are suitable for everyday stir-frying and general cooking. To maintain their shape and performance, it is recommended not to leave silicone utensils resting inside hot cookware for prolonged periods. For deep-frying or extended high-heat use, stainless steel utensils are recommended.
Beechwood utensils will not burn during normal stirring or cooking. Prolonged direct contact with high heat may cause natural darkening over time, which is purely cosmetic and does not affect food safety or health.
Beechwood has a tight grain that resists odor absorption better than softer woods. Proper cleaning and drying help keep it fresh.
No. Cracks usually occur only if the utensil is soaked in water or not dried properly.
Stainless steel utensils will not rust under normal kitchen use. However, rust may occur if they are left wet for long periods or exposed to harsh conditions, so drying them after washing helps maintain their quality.
Replace utensils if they crack, warp, or lose structural integrity.
Yes, there are different grades of stainless steel, and they are used for different kitchen purposes. The main difference lies in corrosion resistance, strength, and suitability for cooking or food contact which directly affects performance and durability.
Yes, all stainless steel used in Fukuro products is food-grade and suitable for contact with food when used as intended. Utensils such as strainers and skimmers are made from SS201 stainless steel, a commonly used grade with good corrosion resistance for non-direct-heat kitchen tools, while soup ladles, potato mashers, steam racks, and food tongs are made from SS430 stainless steel, which offers higher corrosion resistance and durability for everyday cooking use.
SS 304 (also known as 18/8 stainless steel) is more expensive and not necessary for all applications. Different kitchen tools perform better with different steel grades.
