Useful tips & helpful hints
for happy cooking with your
To help you get the most enjoyment out of your cookware, we've put together the following useful tips and helpful hints. You will find it to be a great help in understanding the many "what's" and "why’s" of cooking with your Townecraft Chef's Ware.
By following our suggestions below, you will not only be protecting your investment. But you will be opening the door to the world of happy cooking.
Caring for Your Cookware
Clean Before Using
Clean After Use
Blue & Brown Spots
Keeping the Bottom Clean
Handle and Knob Trouble
Useful Tricks & Helpful Hints
Using Cookware in the Oven
How Should I Cook it?
A Little Water Goes a Long Way
What is a Vapor Seal
Minimum Moisture Recipes
Baking on top of the range
Additional hints for happy cooking
Clean Before Using
Be sure to give your cookware a through cleaning before your first use.
It is important that you clean your cookware before using for the first time to remove any traces of manufacturing oils or polishing compounds. If the utensils are not washed, they may discolor when used for the first time.
Wash each utensil in hot soapy water (to which 1/4 cup of vinegar has been added). with a dishcloth or sponge.
After washing, rinse thoroughly with hot water, and dry to prevent water spotting.
You may clean your cookware before using the first time in an automatic dishwasher,
To prevent scratching, place each utensil carefully into dishwasher rack, so utensils do not touch one another, or other objects being washed.
Water spotting may occur during drying cycle, to help prevent spotting, add a water softener along with the dishwasher detergent.
Clean After Use
To maintain the attractive appearance and cooking efficiency of your cookware, it is important that it be cleaned after each use. Food films left on the cooking surface will cause the utensil to discolor when reheated. Do not let fats and salts remain in the utensil for prolonged periods. When washing utensil use a sponge, dishcloth, nylon net or plastic pad. Do not use a metal scouring pad or harsh scouring powder to clean utensil.
Routine cleanings will prolong the lifespan of your cookware!
From time to time the handles on the utensils should be removed for cleaning where grease and food particles can accumulate. Simply unscrew handles, wash utensils, rinse and dry, replace handles. Be sure handles are securely fastened.
Blue & Brown Spots
Golden brown or blue heat stains may result from over-heating, or white stains may occur from minerals present in food or water. These unattractive stains can be removed easily by doing the following:
Make a paste using one of the non-abrasive stainless-steel cleansers listed below, and a very small amount of water.
Apply paste using moistened paper toweling and rub lightly in a circular motion.
After scouring, wash utensil in hot soapy water, rinse and dry.
Dishwasher cleaning will not remove heat or food stains. Remove stains by the above method before dishwasher cleaning.
Recommended Non-Abrasive Cleansers
Bar Keepers Friend®
Recommended Abrasive Cleansers
IMPORTANT: Do not use cleansers that contain chlorine bleach.
Keeping the Bottom Clean
There are two main reasons for grease and film collecting on the bottom of utensils:
If your stove burners are not clean, they will burn dirt and grease onto the bottom of the utensil.
Placing utensils inside one another after use and before cleaning will cause food particles or grease to collect on the inside of the utensil or on the outside bottom of the utensil.
To remove grease and films from the bottom of utensils, follow recommended cleaning instructions.
REMEMBER - a clean utensil is a better cooking utensil.
Because of the different water conditions in many parts of the country, water spotting may occur on your cookware. If this occurs, the following suggestions may help.
1. After cleaning utensils, rinse with hot water and dry IMMEDIATELY.
2. You may need to add water softener to your dishwasher.
3. If using an automatic dishwasher, add water softener along with the dishwashing detergent.
4. If there is a large iron content in your water, a rust appearance may be noticeable on utensils.
5. This can be removed by following the recommended cleaning instructions on page 5.
The first few times you use your cookware, bright metal marks may appear on the inside of the utensils. Remove with a non-abrasive stainless-steel cleanser, following the instructions on page 5.
Hitting metal kitchen tools against the rims of utensils, cutting or chopping foods with knives or other sharp-edged tools on the stainless-steel surface will cause scratching. These scratches will not affect the cooking performance of the utensils.
Avoid using an electric mixer inside of utensils. Careless stacking of utensils can also cause marring of the stainless-steel finish.
If not used properly, salt can be damaging to your cookware. Stainless steel is very durable, but it is not indestructible. Pitting may result if undissolved 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 temperature.
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 the utensils for long periods of time. Salt marks are not a reason to replace a utensil.
Handle & 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. Handles and knobs may develop a dull finish after a period of time. Detergents and high heat are generally the reason for this happening. The dull finish will not affect the cooking performance of your cookware.
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.
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: preheat the utensil a minute or two longer before adding foods.
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 or magnetic induction units, the diameter of the range top cooking unit should correspond to that of the utensil. When using utensils on gas range units, adjust flame so it does not extend up the side of the utensil.
Using cookware in the oven
Oven temperatures up to 425° Fahrenheit will not damage the phenolic handles and cover knobs, provided the broiler unit is not on.
The direct heat from the broiler unit in either gas or electric oven will cause the handles and knobs to blister.
Before placing utensils in the oven, make certain oven is completely preheated. (The oven heat required to reach desired temperature during the preheat period may exceed 425° F).
Meats can be cooked in their own natural juices. When cold meats are placed in a preheated utensil, the meat will stick at first. As the meat browns and juices are released, the meat will loosen.
This technique can be used when preparing meats without the addition of fats and oils.
1. Preheat utensil over medium heat for 3 to 4 minutes, then place meat in utensil. MEAT WILL STICK. Do not cover or add shortening or liquid.
2. Do not attempt to turn food before it releases itself.
We don't have to be good friends to stick together
When frying foods without natural fats, it is often necessary to add a small amount of fat or oil. Examples of such foods are eggs, fish, potatoes, liver, breaded, floured, or battered foods, and some types of beef, such as round steak.
If these foods have a tendency to stick after oil has been added, check for the following:
Was the utensil clean before using? Is your stove level? If not, oils and fats may collect on one side of utensil, leaving other side dry and causing foods to stick. OR, are you using TOO HIGH HEAT?!!
Follow these guidelines for frying meats with the addition of fats or oils:
1. Add oil, shortening, butter or margarine to utensil before preheating. Normally, enough oil to cover the flat cooking surface is sufficient. Preheat utensil over medium low to medium heat for 3 to 4 minutes.
2. Add food and brown or fry to desired doneness. Do not attempt to turn food before it releases itself. If cooking oil or grease begins to smoke, reduce heat to low for the remainder of the cooking period. If necessary, utensil may be covered after heat is reduced.
How Should I Cook It?
The quality of the meat and the tenderness of the cut are the two factors which determine the cooking method to be used when preparing meats. All cuts, regardless of the cooking method, should be cooked at MEDIUM to LOW TEMPERATURES. You may also cook frozen meat in your cookware; however, the cooking time must be lengthened.
BRAISING: Less tender cuts of meat may be braised. Some tender cuts may also be braised such as pork steaks and cutlets, pork liver, veal chops, steaks and cutlets.
SIMMERING AND STEWING: Large, less tender cuts of meat such as beef brisket, veal, lamb, and variety meats are prepared by simmering. Leave meat in one piece unless it is very large, then cut in half. Stewing is much the same as simmering, except that the meat is cut into small uniform pieces.
ROASTING: Meat becomes juicy and flavorful when roasted on top of the range. Select chunky cuts of beef, veal, pork or Iamb and use utensil suitable for the size and shape of the roast.
PAN BROILING: Tender cuts of meat that are one inch thick or less such as beef steak, beef patties, ham slices and lamb chops, may be broiled with no shortening or liquid in the skillet on top of the range.
PAN FRYING: This method of cooking is similar to pan broiling, but a small amount of shortening is used to help prevent meat from sticking to the utensil. Fish, liver, breaded or battered foods, and meats such as round steak that are lacking in fats may be pan fried with flavorful results.
Consult your Recipe and Instruction Book for specific directions on preparing your favorite cuts of meat.
A little water goes a long way
Although your cookware can be used for all types of cooking, it is uniquely 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!
What is a Vapor seal?
Each of your utensils has been designed to form a "vapor 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 vapor seal:
1. If steam escapes from around the 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,
3. Heat setting is too low - INCREASE HEAT SETTING SLIGHTLY
4. If cover spins freely - YOU ARE COOKING AT THE RIGHT TEMPERATURE
To become better acquainted with minimum moisture cooking, you may wish to add 4 tablespoons of water to utensil initially. Then gradually decrease the amount of water added until you are cooking by the natural moisture method. Refer to your Recipe and Instruction Book for more information on Minimum Moisture cooking.
Lifting the cover means breaking the vapor seal. Cooking time will be lengthened considerably each time this happens, as the vapor 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 vapor seal. Reset to low and continue cooking.
If vapor continues to escape over low heat setting, reduce to simmer. The lowest setting on a range is too hot, use flame tamer under utensil while cooking. If the cover does not spin freely, increase heat slightly.
We’re stuck together
After cooking, a utensil may have such a snug vapor seal that the cover will “lock on” and be difficult to remove. If This happens, simply reheat the utensil until the cover loosens.
DO NOT ATTEMPT TO PRY THE COVER OFF!
Baking on top of the range
Cakes and quick breads 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 on top of the range:
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 heat 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.
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 burner on the stove. 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-broiler must be used to cover the lower utensil.
2. The lower utensil is suitable for cooking foods which have more 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.
3. Before placing a smaller utensil on top of a larger one, heat the smaller utensil on another burner until the vapor seal forms. Then stack on the larger utensil. Forming a vapor seal on the upper utensil is not necessary when melting, heating or keeping foods warm.
Additional hints for happy cooking
BEFORE USING YOUR COOKWARE FOR THE FIRST TIME, BE SURE TO READ YOUR RECIPE AND INSTRUCTION BOOKLET CAREFULLY.
1. The diameter of the range top cooking unit should correspond to that of the utensil. If cooking on a gas range, the flame should not extend up the sides of the utensil.
2. 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.
3. Always use the cover designed to fit the utensil.
4. For successful Minimum Moisture Cooking, use only medium and low heat settings. Electric range owners must remember that the burners retain heat longer.
5. Become familiar with your cookware by using the different combinations it is designed for.
6. If meats do not brown properly, more than likely your utensil is not HOT enough before beginning the browning process. If meats become overly brown, then your utensil is more than likely TOO HOT. Refer to your Recipe and Instruction Book for tips on correct temperatures for preheating and browning meats.
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