Remember:

Medium to Low and you're Good with Waterless Cookware

There are some foods that should not be prepared using the waterless or greaseless method of cooking, but you can still use your new cookware to cook these foods using the regular method of cooking.

The foods are...

Rice 

All forms of pasta

Dried Beans

Eggs -- We have placed eggs last because, unless some type of oil is used, most people find it very difficult to scramble or fry an egg using the waterless method of cooking because there is often a problem with eggs sticking to any type of stainless steel. Therefore, on a normal basis, you will need to use some sort of spray or perhaps olive oil, especially when scrambling eggs. 

You will need to prepare rice as you always have by boiling it in water or using a rice steamer. The same goes for pasta and any type of dried beans. 

QUESTIONS and ANSWERS:

QUESTION:

How do I make scrambled eggs in waterless cookware? 

ANSWER:

Normally, you will need to use some type of oil or spray to keep a scrambled egg from sticking to stainless steel.

Preheat on Medium until "water dances" as in the Cutco Cookware Video, then reduce to low and ideally use an extra virgin olive oil Spray or pam for a thin layer of oil. 

Then add the egg(s) and keep on low heat.

The exception to cooking eggs is to fry the eggs in water. You would use one tablespoon of water per egg. Preheat the skillet over medium-low or low heat and add the water to the pan. Immediately add the eggs to the pan. Place the cover on the pan and reduce the heat to low and cook until done; season as desired. Two minutes will produce an egg that is firmly set with a soft yolk; six minutes will cause the yoke to be firm. 

QUESTION:

Is there a chart or other information that gives a general idea of what each pan is recommended for?

For instance, I know that you can make a cake on the stove top, but in what pan? 

ANSWER:

Cakes are normally cooked in the large skillet. Just as with all other cookware sets, a good rule of thumb is to use the pan or pot that fits the 'size' of the food you are preparing. Always try to use the correct sized pot for the amount of food that's going into it. 

QUESTION:

Can I use the large dome lid for anything other than a lid or for stack cooking? 

ANSWER:

Yes, you can use the stainless steel dome lid as an extra frying or heating pan because the top may be placed on your stove-top.

It is not a waterless pan, nevertheless, it may be used to cook foods. 

QUESTION:

Is there any other use for the double boiler other than melting candy? That's all I've ever used a double boiler for.

Can the double boiler insert be used as a separate pan on the stove or does it have to be used inside a pan? 

ANSWER:

The double-boiler unit may be used on your stove-top only as a heating pan. For example, if you are heating a left-over, or heating a canned vegetable, you can use the double-boiler unit. This unit is thinner than the other pots because it fits inside another sauce pan, therefore, it is not a waterless cooking utensil, but may be used for heating foods at low temperatures. 

QUESTION:

How do I steam vegetables if I did not order a set with the steamer basket? 

ANSWER:

During “waterless” cooking, you sometimes use water to cook with, but if so, very little. The cookware converts the small amount of water into steam and your food is steam-cooked inside the utensil -- as long as the lid is left on the utensil. This can be done without a steamer basket, again, as long as the lid is left on the utensil. This method of cooking takes some getting used to, but once you get the hang of it, you'll never go back to the conventional way of cooking. 

You can steam vegetables without using water. The vegetables will cook in their natural juices and the water that is left on after rinsing. There’s no straining, so no loss of nutrients. This method preserves the natural nutrients, flavor and colors of your food. 

How to steam-cook vegetables:

Rinse your vegetables thoroughly. For the sake of safety, and until you are accustomed to this form of cooking, you can add 2 to 3 Tablespoons of water to vegetables in the pan. Start cooking on medium heat until the vapor seal has formed. Turn the burner down to low, and finish cooking to desired tenderness. Seasonings are optional. 

Examples of steamed vegetables:

CARROTS

Place 2 pounds fresh cut carrots in 1.5 quart sauce pan. Add 1/2 of an egg poaching cup of water, or about 1.5 oz. Start on medium heat. When the vapor seal has formed, turn the burner to low. If after several minutes steam is still 'rushing' out, turn to warm. Cook for 15 to 20 minutes, depending on the amount of heat your stove generates. When done, if desired, add 1 tablespoon of margarine. 

CABBAGE

Place some of the larger cabbage leaves in the bottom of mid-sized sauce pan. This is to protect the cabbage you will be cooking from scorching. Pack about 2 - 3 pounds of cut cabbage on top of the leaves. Add 1 egg poaching cup of water (3 oz). 

Start on medium heat. When the vapor seal has formed, turn the burner to low. If after several minutes steam is still coming out, turn the heat lower. Cook for 20 minutes. When done, if desired, add 1 tablespoon of 100% corn oil margarine.