You are using an outdated browser. For a faster, safer browsing experience, upgrade for free today.

How Your Cooking System Works

Your cooking system is a minimum moisture (waterless cooking) and low temperature method of food preparation. You are able to cook this way because we use advanced metal-working techniques, multiple layers aluminum and steel which spreads heat quickly and evenly, saving you time and money. This more efficient use of energy cooks evenly from all sides with less heat. The even heating of the multiple layers and the non-porous characteristics of 316 Ti surgical stainless steel eliminate the need for added oils.

The vapor seal is designed to cook fresh vegetables with little or no added water to enhance both the flavor and appearance. The vapor seal is formed when the heat is reduced from medium to low or off. A ring of water will form between the pan and the cover. The reduction of heat pulls the cover down creating a semi-vacuum. This process all allows you to cook food quicker and with less heat.

The vent/whistle will alert you that the temperature in the pan has reached the appropriate cooking temperature. This is when you will want to turn the heat off or to the lowest setting.


COOKWARE BASICS

Care & Cleaning

Before the first use: Wash each utensil in hot soapy water and 1 cup of distilled vinegar to remove the manufacturing oils. Rinse with clear hot water and dry promptly.

Daily use cleaning: Allow pan to cool before cleaning, remove food particles and wash in hot soapy water, rinse and dry promptly or place in dishwasher.

Stubborn Stains: For stubborn stains or stuck on foods, pour water in warm pan, let soak for 10 minutes, then wash with hot soapy water and a cloth. Rinse and dry promptly. For tougher stains and water spots, pour a small amount of stainless steel cleaner such as Bar Keeper's Friend into a damp pan and clean with a folded paper towel or soft side of a sponge in circular motions. (you are looking for a paste like consistency) Clean with soap and water. Rinse and dry promptly. To clean outer finish, wet a paper towel or sponge first, then add cleanser and work into a paste; dry powder may cause scratching. Rinse and dry promptly. *avoid using abrasive cleaning pads on the outside of your cookware because they may dull the finish.

For bronze or blue heat tint: If your utensils bronze on the interior, rewash them thoroughly with vinegar and hot soapy water. This will remove the balance of any manufacturing oils and polishing compounds. Blue heat tints may result from persistent over-heating. Spread stainless steel cleaner on damp pan and rub with a paper towel or soft side of a sponge using circular motions until clean. Wash with hot soapy water. Rinse and dry promptly.

To restore cookware to its original luster: remove handles and knobs. Liberally spray utensil with oven cleaner and let stand for 10 minutes. Wipe of cleaner with paper towel or non-abrasive cloth. Wash with hot soapy water. Rinse and dry promptly.

Note** Minor surface scratches may appear on the inside of the pan, but have no effect on cooking. All pieces are dishwasher safe, including the electric skillet.

DO NOT USE A CLEANER THAT CONTAINS CHLORINE BLEACH!

When using salt: Although stainless steel is very durable, it is not indestructible. Pitting may occur if undissolved salt is allowed to remain in the bottom of utensil. Do not allow acidic foods or foods that have been seasoned to remain in utensil for extended time periods.

GETTING THE MOST FROM YOUR COOKWARE

Stove-top baking: Your cookware provides added versatility and fuel savings by allowing you to bake cakes and breads on top of the stove. Prepare batter and dough according to recipe. Preheat pan for 3-4 minutes over low heat. Coat interior of pan with cooking spray. Pour batter into pan and cover. (slight adjustments may be required during the baking cycle) During the last 5-10 minutes baking time, lift the cover slightly to remove extra moisture. Cakes and breads will bake to a light brown.

Using cookware in the oven: Your cookware has phenolic handles which are oven safe up to 350 degrees. CAUTION: Be certain the broiler unit is off, as it could cause blistering of the handles.

Stack cooking: Preparing an entire meal over one burner is just one more may your cookware conserves fuel or electricity. It also saves space! Foods are cooked in separate pans, stacked one upon another, or the pans can be inserted within one another. Follow these simple rules:

  1. Always place the larger utensil on the bottom, using a flat surface lid like the dome cover or inverted casserole.
  2. The large utensil on the bottom is best suited for preparing foods requiring longer cooking times, such as a roast, poultry, ham, or stew.
  3. The upper utensils serve well for preparing lighter foods of lighter weight and volume: including fresh or frozen vegetables, fruits, sauces and pudding. The pans on top are also used for melting butter, margarine, candies, or to warm rolls, leftovers and other foods.
  4. Preheat lower utensil over medium heat, then add meat. Brown on all sides and then cover.
  5. Add potatoes, vegetables, or other foods in time needed to cook them before meal is done. They can be cooked on the insert by placing pan within the lower utensil. First remove cover from base pan and place rack on it above. The meat. Set insert pan on rack and re-cover quickly.
  6. Vegetables, fruits and other foods must be started in a saucepan and then placed on top of the larger pan with flat cover. It is not necessary to use this method for the top utensils if only melting or keeping foods warm.

The whistle vent: Start temperature at medium, when the vent whistles, turn the burner down to low or off.

The solid cover: Start temperature at medium, when you are able to spin the cover freely while it's resting in the pan, turn the burner down to low or off.

Select the correct size burner: The diameter of the burner and pan should correspond. If cooking on a gas range, the flame should not extend up the sides of the cookware. Select the proper size pot when cooking. The best results are obtained when the pot is 1/2 to 3/4 full. This is especially true when cooking vegetables. Never attempt to cook a small quantity in a large pot.

Use little or no water: Place vegetables in pan and cover with cold water. Pour off quickly. The moisture clings to the food (approximately 1-2 tablespoons) is enough for cooking. You can also just add a couple tablespoons of water to your vegetables if you prefer) *Remember some water is necessary for dried fruits, cereal etc.

How to make sure the vapor seal is formed: If the valve has whistler steam escapes from around thew cover, the heat setting is too HIGH. Reduce the heat. If you cannot spin the cover freely while the cover is resting on the pan, the heat setting is too LOW. Increase the heat slightly. If the cover spins freely, you are cooking at the proper temperature.

Don't break the seal: When you lift the cover to check the food, try to replace the cover as soon as possible. To reform the vapor seal, turn up the heat to medium heat for about a minute. Then return the heat to low and continue cooking. After cooking, a utensil may have such a snug water seal that the cover will "lock on" and be difficult to remove. For safety, just reheat the utensil until the cover loosens.

High Heat- the #1 Mistake: Use low to medium cooking temperatures. The cookware is designed to specifically cook all foods at a low or medium heat. You preheat on medium, you COOK on low. If vapor continues to escape over a low setting, reduce to warm or simmer. If this setting is too high, you can use a flame tamer under your pot.

Keep your handles and knobs tight: If a handle or knob loosens, tighten it. Use a screwdriver for the handles. Should your handles develop a dull finish, (this is usually caused by high heat or detergents) cooking performance will not be affected. If a blister develops a handle, the heat setting you are using is too high. NEVER use a flame that overlaps the bottom of the pan.

Preheating test: When you have to preheat a pan, such as for meats or chicken; use a medium heat for 3-4 minutes. You can tell a pan is preheated by adding a few drops of water to the pan. If the water beads and begins to sizzle and bounce, the pan is ready. When cold meat is placed in a preheated pan, it will stick at first, but as the meat browns and fat is released, it will loosen. A small amount of oil or butter may be necessary when preparing foods contains sugar or no natural fats such as eggs. Just enough to cover the surface is sufficient.

Vapor seal when using a high dome lid: When roasting turkey, chicken, beef, pork, or wild game, a water seal must be present at all times in order to assure the best results. The following directions should make it easier to use this time and money saving method of cooking:

  1. Use medium heat until bubbling occurs.
  2. Then reduce heat gradually (to retain the moisture in the rim) to low.
  3. There should always be a ring of water in the rim and the lid should float and spin freely. If it drags, you have lost the seal and need to raise the heat slowly until the water ring appears again.

If you follow these instructions you can be assured of tender meat, cooked with less shrinkage in half the time. Depending on the stove and size pan used, it will take between 5-15 minutes to get a water seal.

Soaking: While the pan is still warm (NOT HOT) add hot water and let soak until the pan cools. This will loosen food particles and make for an easy clean up.

If your family has different eating hours which requires holding foods for long periods, try using your skillet or roaster with the dome lid for stacking. You will be pleasantly surprised to see how appetizing and fresh it still looks after hours of waiting, with temperature set on warm.

Final Thoughts: During the preparation of meals, learn to start your longest cooking vegetable first. Meats that are roasted usually take longer, but pan-broiled meats generally only take 10-15 minutes. That way everything will be done at the same time.

HELPFUL HINTS

  • Meat, fish, and poultry are easier to cut when partially frozen
  • To remove fish or onion odors from your hands, rub with vinegar
  • Flute cucumber slices by pulling fork firmly down the length of cucumber. Continue around cucumber. Slice.
  • Before storing lettuce, twist out core- after hitting it hard against cutting board or side of sink- then run under cold water and drain
  • Do not salt salad before serving- salt causes salad to wilt.
  • Dip a tomato into boiling water using a slotted spoon, then into cold water and it will peel easily.
  • Revive wilted salad greens in a bath of water and ice cubes.
  • Always remove the tops of carrots, beets, and turnips before storing.
  • To make carrot curls, use a potato peeler to get long, thin slices. Curl around your finger, fasten with toothpick and place in ice water for several hours.
  • To divide an egg, crack into a cup, beat with a fork and measure it with a tablespoon.
  • Use yogurt in place of sour cream to reduce fat intake.
  • Use whipped margarine for spreading. It is lower in fat and calorie content than the unwrapped kind.
  • Brush gelatin molds lightly with vegetable oil for easy removal of molds.
  • To prevent skin from forming on top of pudding, cover the top of the glass or bowl with plastic wrap.
  • To tint coconut, place a few drops of food coloring and the coconut in a jar. Cover tightly and shake well.
  • Shelled nuts should be refrigerated and will keep indefinitely in the freezer.
  • To cut dried fruits, marshmallows or gum drops, dip shears into hot water repeatedly.
  • Dip fruits in orange or lemon juice to keep from discoloring.
  • If raisins or other dried fruits get too dry, steam them for a few minutes over boiling water.
  • Never add fresh pineapple to gelatin. It contains an enzyme that prevents the gelatin from congealing. Use canned pineapple.
  • Using firm hand pressure, roll lemons across your countertop before squeezing, to get the maximum amount of juice.
  • Put a few grains of rice in the salt shaker for easy pouring.
  • To keep brown sugar moist, put it in a tightly covered jar with a slice of apple on wax paper or a slice of bread.
  • Do not refrigerate honey because cold hastens granulation. If it does granulate, place the un covered container of honey in a pan of hot water to reliquary it.
  • Honey is easy to measure when the cup or spoon is warmed or oiled.
  • Foods containing honey brown rapidly when baking; watch closely to prevent burning
  • If you have trouble removing cookies or cake from a pan, return it to a 350 oven for 2 minutes, then remove from pan immediately.
  • Always cool cookies completely before storing in a closed container to avoid sogginess.
  • To keep raisins and nuts from sinking to the bottom of the batter while baking, dip them in flour before adding to batter.


TIME TABLE FOR VEGETABLE PREPARATION (PER 4 SERVINGS)
Fresh Vegetable Minutes
Asparagus (tips) 10-15
Asparagus (whole) 15-20
Beans, green (cut) 20-25
Beans, wax (cut) 20-25
Beans, lima (shelled) 20-25
Beets, small (whole) 30-35
Broccoli (split stalk) 5-20
Brussel Sprouts 15-20
Carrots (sliced) 12-15
Cauliflower (florets) 12-15
Celery (1" lengths) 10-12
Corn (kernels) 10-12
Corn (on the cob) 12-15
Onions (whole, small) 15-20
Parsnips (sliced) 15-20
Parsnips (whole) 25-35
Peas 10-12
Potatoes, white or red (quartered) 15-20
Potatoes, small (whole) 20-25
Rutabagas (cubed) 20-25
Spinach 5-10
Squash, summer (cubed) 10-15
Squash, winter (cubed) 20-30
Tomatoes 5-10
Turnips (whole) 20-25


CONVERTING YOUR FAVORITE RECIPES FOR YOUR NEW COOKWARE

While this cooking method makes conventional cooking methods obsolete, you do not have to discard your favorite recipes. Most recipes can be easily adapted to this cooking method. The times and heat suggested in the recipe used as a guide for preparing your old favorites the waterless way. To adjust the doneness to meet your personal preferences, merely shorten or lengthen the cooking times. Keep in mind that overcooking will produce very soft, less flavorful vegetables and will toughen meat. Remember that medium to low heat setting is all you need to know.

Baking: Many dishes including roasts, casseroles, and even cakes that you used to bake I the oven can now be done on the stovetop. The exception may be foods with crust toppings like pies and some breads.

Boiling Vegetables: Vegetables can now be prepared little to no water over medium heat in the appropriate sized, covered saucepan. Instead of par-boiling, place vegetables in a saucepan over medium heat, wait for whistle, then add vegetables to the rest of recipe. (this step is unnecessary if you are adding to stew or soup or dishes like this)

Using Fats: You will notice that when oil or butter is used in our recipes its a minimal amount. Simply cut back on the amount of oil or use a cooking spray to coat the pan when using a traditional recipe. No oils are needed to cook vegetables or meats in this cookware. You do need to use a little butter or cooking spray when baking, cooking foods that are breaded or when preparing eggs.

Condensed Cream Soups: Eliminate these. Instead blend low-sodium chicken stock, 1 cup powdered skim milk, and 3/4 cup pureed cooked vegetables such as; potato, celery, mushrooms, broccoli, or asparagus. Add to casseroles that call for condensed soups.

Heavy Creams, Whole Milk: Choose lower fat products such as yogurt and skim milk.

UTENSILS USES AND COMBINATIONS

Unit- 1 quart, 2 quart, 3 quart Saucepan with Cover: An all-purpose utensil, use for any fresh or frozen vegetable. Use for soup, sauces, and heating leftovers.

Unit- Small Skillet with Cover: A great breakfast skillet for sausage and eggs. Makes small portions of meatloaf, casseroles, or any meal you want less of. Great for stovetop baking. This has a 1 1/2 quart capacity.

Unit- Large Skillet (12" with 3 quart capacity): A great pan for steaks, pork chops, chicken, fish, and stovetop casseroles. It may also be used as a large vegetable pan because of its large capacity

Unit- Casserole Insert and Small High Dome Cover: Fits inside the 2 quart saucepan as a pudding pan, double boiler for melting cheese or chocolate. Inverted and used as a high dome cover for the 3 quart and small skillet for stack cooking. Also fits under the large dome cover for stack cooking.

Unit- Two Step Food Press and Steamer Insert: Fits 3 quart and can be used as a colander for pasta, rinsing vegetables and fruits. Great for steaming ground beef or sausage to reduce fat content. Excellent for healthy homemade baby food, press cooked fruits and vegetables with solid head masher.

Unit- Multi-Purpose Rack: Fits in Dutch Oven/Roaster and Large Skillet. Use in large skillet with utility cups for poaching eggs, making custard or preparing individual dishes. Also used in stack cooking as a divider rack.

Unit- Utility Cups: Six cups for poaching eggs, warming baby food, making custard and muffins or individual desserts.

Unit- Masher: Strong design for mashing potatoes and vegetables, making applesauce or baby food. Use with two step food press as a ricer. Great for canning too. NOTE: Your set may not include all of the above listed pieces. To complete your set, contact My Honey Cooks. We also carry other pieces that are not listed here.

KITCHEN HINTS

Vegetables: Do start with a cold pan. Do fill pan to capacity when possible. This provides proper heat distribution and actually decreases cooking time. (3/4 full tends to work well). Do rinse fresh vegetables while in the pan and drain excess water with cover slightly ajar. Cover and start cooking on medium heat. When the valve steams (whistles) turn the burner to low or off. For frozen vegetables add a couple tablespoons of water to pan and follow the same instructions as above. Do not lift the lid or stir. It is not necessary and will increase cooking time. NOTE** Low heat on a gas burner is often not low enough. If this is the case, you may want to invest in a diffuser; they are inexpensive and available at any kitchen store.

Meat: Do preheat pan on medium heat for 2-3 minutes. Place meat in pan 2-10 minutes or until meat releases from pan bottom. Flip meat once and cook 2-10 minutes depending on preference.

Fish: Do start with a cold pan. Cover the bottom of the pan with slices of lemons or oranges. Add fish (halibut, tilapia, and salmon are great prepared this way) season and cover. Start on medium heat. When valve steams or whistles, turn to low. Wait 10-20 minutes depending on preference and thickness of fish. Cook scallops and shrimp this way also.

Cakes: Do preheat pan on low to medium low heat with cover on. (275 degrees if using electric skillet) Prepare batter and then spray pan with cooking spray. Add batter to pan and cover. Check in 10-20 minutes, wiping underside of lid with towel to remove moisture. Check with a knife or toothpick. It's ready if it comes out clean. Shake pan from side to side to loosen cake and place on a plate.

Eggs: Do preheat skillet on medium low to medium when pan frying eggs. Spray bottom of pan with cooking spray (or melt butter) then add eggs. Place a teaspoon of water on top of each egg and place cover on pan. Cook on medium heat for 3 minutes or until whistle and then turn to low. Leave for 1 minute. If you prefer soft eggs, remove cover earlier.

Soups: Do add the recommended liquid to your soup recipe. Instead of bringing soup to a boil and reducing to a simmer, you may now cover the pan and bring to a whistle and reduce to low. You may notice soup takes less time and needs less salt added.

Pasta and Rice: DO ADD WATER**** As recommended by the recipe. Replace the cover and turn to medium heat. After the whistle, add pasta and cook to al dente on medium low heat. Fresh pasta may be cooked over water using steamer insert.