Minimum Moisture Method
Although your cookware can be used for all types of cooking, it is specially designed to use the Minimum Moisture Method (also known as "waterless" cooking). The Minimum Moisture Method is a unique way of cooking foods at low temperatures in their own natural moisture, little or no additional water is required!
Each of your utensils has been specially designed to form a "water seal" with its cover. This seal is the relationship between the cover and the utensil, when the food in the utensil is cooking at the right temperature. The seal prevents vapor from escaping, and the moisture drops back into the pan to thoroughly baste cooking foods.
Three basic rules for forming the water seal:
1. If steam escapes from around cover, heat setting is too high, reduce heat setting.
2. If you cannot spin the cover freely while the cover is resting on the utensil, heat setting is too low?increase heat setting slightly.
3. If cover spins freely, you are cooking at the right temperature.
Don't Peek
Lifting the cover means breaking the water seal. Cooking time will be lengthened considerably each time this happens, as the water seal must then be formed again. When checking foods, lift cover just enough to insert a fork to see if food is sufficiently cooked. If food is not completely cooked, replace cover as quickly as possible, and turn heat up to medium for about a minute to re-form the water seal. Reset to low and continue cooking.
Utensil Capacity
Select the proper size utensil to do the best job. Best results are obtained when utensil is filled to at least two-thirds capacity. This is especially true when cooking vegetables by the minimum moisture method.
Cover Sealed on
After cooking, a utensil may have such a snug water seal that the cover will "lock on" and be difficult to remove. If this happens, simply reheat the utensil over medium to low heat until the cover loosens. Do not attempt to pry the cover off!
Heat Tinting
A straw or blue tinting may appear on your stainless steel utensils. This tinting is a natural occurrence with stainless steel if it is overheated and is in no way harmful. It can be removed with any good stainless steel cleanser. Lemon juice or vinegar can be added to the cleanser, if desired, for best results.
Burned or Dried-on Food
The easiest method of removing these food particles is to place cold water in the utensil and bring the water to a boil. Allow the water to cool before washing. A good stainless steel cleanser may be used to complete the cleaning. The use of steel wool, a steel brush or scratchy cleanser on the polished surface is not recommended.
Range-top Temperature Settings
Due to the quality construction of your utensils, low to medium heat settings are recommended for most of your cooking needs. Higher heat settings should be used only when necessary, such as when bringing a quantity of cooking liquid to a boil.
When using utensils on electric range units, the diameter of the range top cooking unit should correspond to that of the utensil. When using utensils on gas range units, adjust the flame so it does not extend up the side of the utensil.
Avoid Warping
Extreme changes in temperature have an effect on all metals. Your stainless steel cookware will not warp unless carelessly subjected to unnecessary abuse. Avoid use of excessively high heat and never pour cold water into a hot utensil.
Salt and your Cookware
If not used properly, salt can damage your cookware. Stainless steel is very durable, but it is not indestructible. Pitting may result if un-dissolved salt is allowed to remain in the bottom of a utensil. This pitting takes the form of small white spots. These spots will not affect the cooking performance of the utensils. When using salt to season foods, follow these suggestions:
1. Add salt only after foods have reached cooking temperatures.
2. When adding salt to water or other liquids, first bring the liquid to a boil, and stir completely to dissolve the salt.
3. Do not allow acidic foods, or foods seasoned with salt, to remain in utensils for long periods of time.
Stack Heating
Stack heating is a wonderful convenience feature. It lets you prepare more foods at one time by stacking a small utensil on top of a larger utensil on one range-top unit. Stack heating is very easy when you follow these simple guidelines:
1. When placing one utensil on top of another, always use the larger utensil on the bottom. A flat cover such as a dome cover or inverted double-boiler must be used to cover the lower utensil.
2. The lower utensil is suitable for cooking foods which have more weight and volume and for foods that require longer cooking times such as meat, poultry and stews.
3. The upper utensil is suitable for heating foods which have less weight and volume, those which have shorter cooking times and those which require steaming or melting. The upper utensil is ideal for heating fresh and frozen vegetables, fruit, sauces and puddings, or for melting butter and chocolate, reheating leftovers or keeping foods warm.
4. Before placing a smaller utensil on top of a larger one, heat the smaller utensil on another range unit until the water seal forms. Then stack on the larger utensil. Forming a water seal on the upper utensil is not necessary when melting, heating or keeping foods warm.
Handles in Oven
To avoid damage to handles, never use a utensil in an oven at a temperature of more than 400° F.
Handle and Knob Trouble
If the cover knob of your utensil loosens, simply tighten using a clockwise motion. If handles become loose, use a screwdriver to tighten. If this does not correct the problem, call us to order replacement parts.
Handles and knobs may develop a dull finish after a period of time. Detergents and high heat are generally the reason for this happening.
If blisters form on the handle near the connection, the heat settings that you are using are too high. Never use a flame that overlaps the bottom of the utensil.
Preheating Utensils
When preheating is recommended in recipes, use medium heat setting for 3 to 4 minutes before adding foods.
A simple test to determine if the utensil is preheated is to add a few water droplets to the utensil. When droplets begin to sizzle and bounce: utensil is preheated and foods may be added. If the droplets do not sizzle and bounce: preheat utensil a minute or two longer before adding foods. If the water droplets disappear instantly: the utensil is too hot and should be cooled. If this occurs, remove utensil from range unit and reduce heat setting. Return utensil to range unit and retest for temperature.
Baking on top of the Range
Cakes and quickbreads may be baked on top of the range in your cookware. When preparing batter, follow the package or recipe instructions. Follow these instructions for baking: Preheat 1 to 2 tablespoons oil or shortening in utensil over low heat for 3 to 4 minutes. Do not allow to smoke. Quickly pour batter into utensil and cover. When vapor escapes and the cover is hot to touch, reduce to lowest setting and bake for specified time.
To remove excess moisture from food, tilt the cover during the last 5 to 10 minutes of baking. Browning of the baked food will be slight.
