Removable knobs and handles for easy cleaning.	Vapor-Seal covers lock in flavors and nutritious elements.	Easy-to-clean stainless stays enduringly beautiful.	Rolled edge covers.
To save space. self-storing covers for stacking.	Natural-grip safe, non-slip handles.	Full flame guard protects uniquely-designed handles.	Magnetic bottom specially designed for gas, electric and induction cooking.

Special Features of Chef's Ware Cookware by Townecraft

GENTLE, EVEN HEAT DISTRIBUTION

The secret of good cooking lies in the ability of the utensil to conduct heat gently and evenly. Two of the metals in Chef's Ware Cookware -aluminum and carbon steel- provide efficient heat conductivity. The carbon steel and aluminum base absorbs heat from the range unit, then transfers it evenly across the cooking surface of the utensil. The carbon steel core between the stainless steel layers provides additional heating efficiency in the bottom of the utensil, then carries heat up the sidewalls of the pan and into the cover.

DURABLE, HEAT-RESISTANT HANDLES AND KNOBS

Gracefully-contoured handles and knobs are crafted of durable phenolic for ease in holding and lifting. Equipped with stainless steel flame guards, handles and knobs remain cool for safe handling and will withstand oven temperatures up to a preheated 425 degrees, provided they do not come in contact with direct heat.

"WATER SEAL" WEIGHTED COVERS ARE SELF-BASTING

Weighted covers fit snugly onto the shoulder of each pan and are specially designed to form a positive water seal. When cooking begins, the natural moisture in the foodas well as the moisture that clings to the food after rinsing, turns to vapor. The vapor condenses on the inside of the cover and a thin film of water forms between the cover and pan. This is known as the water seal. Because of the scientifically determined fit and weight of the cover, it remains snugly in place so the water-seal is maintained. Rising vapor condenses on the inside of the cover and thoroughly bastes food during the cooking process. Click Here to read more about the Minimum Moisture method of cooking.

Instructions for Use and Care

Before using the first time, wash each utensil in hot soapy water to which 1/2 cup of vinegar has been added. Use a sponge or dishcloth to remove any manufacturing oils. Rinse with hot water. Dry promptly to prevent formation of water spots on stainless steel.

Minimum Moisture Cooking

Although Chef's Ware Cookware can be used for all types of cooking, it is specifically designed to use the minimum moisture method (also known as "waterless" cooking). Minimum moisture cooking allows foods to be cooked at a low temperature in their own natural moisture. (There are certain foods, however, which require water such as rice, dried cereals, soups, some vegetables and dries fruits.) Each Chef's Ware utensil is designed to form a "water seal" with its cover. This seal prevents vapor from escaping, and the moisture drops back into the pan, to thoroughly baste cooking foods. The minimum moisture method of cooking helps lock in flavor, color, vitamins and minerals.

Select the proper size utensil

Best results are obtained when the utensil is filled to at least two-thirds capacity.

Use the proper size range unit

The diameter of the range cooking unit should correspond to the diameter of the utensil. If cooking on a gas range, the flame should not extend up the sides of the utensil.

Use little or no water

Fresh vegetables and fruits contain enough natural moisture to cook without adding water. Simply place vegetables or fruits in utensil and cover with cold water for a moment. Pour water off quickly. The moisture that clings to the food is sufficient for minimum moisture cooking.

Water is necessary for preparing soups, rice, dried cereals, dried fruit, dried vegetables, dried beans and pasta.

Meats can be cooked in their own natural juices.

Preheat utensil for browning meat

Place utensil on range unit over medium heat. In 2 to 3 minutes, put a few drops of water on the cooking surface. (When water beads, utensil is hot enough to brown meat.) When preheating use medium heat for 2 to 3 minutes only. Never leave empty cookware on hot range unit except for the short preheat period. Place meat in utensil. It will stick to the hot pan initially, but as it browns and fat is released from the meat, it will loosen. Let meat cook until several drops of juice can be seen on the meat's surface. Turn and brown other side; then cover utensil. When the water seal forms, reduce heat to low. After meat is removed let utensil cool, then fill it with hot water and dishwashing soap and let it soak.

Use low or moderate cooking temperatures

To insure the success of minimum moisture cooking, it is important that only medium or low heat be used. Always begin cooking over medium heat, then reduce to low for the remainder of the cooking period. High heat will cause moisture to be driven out of the utensil preventing the water seal from forming and resulting in shrinking, sticking and burning of foods. ELECTRIC RANGE OWNERS, remember that burners retain heat longer; therefore, it may be necessary to remove the utensil until vapor subsides. GAS RANGE OWNERS, use the following guidelines to approximate cooking temperatures: medium-high is when flame just touches bottom of the pan; medium is when flame is mid-way between the burner and the pan; low is when the flame is barely visible.

Be sure that "water seal" forms between cover and utensil

Place utensil containing food on the range unit over medium heat. After approximately 5 minutes, vapor will begin to escape from cover. Spin cover, but do not lift it. If cover spins freely, the water seal has formed. If cover does not spin freely, increase heat slightly until it spins freely; then reduce heat to low. After a few minutes vapor will stop escaping from cover and the proper cooking temperature will have been reached.

If vapor continues to escape when using the low heat setting, reduce to simmer.
If there is excessive steam and spattering, there may be too much liquid in the utensil.
If lowest setting on range is too hot, use a flame tamer under utensil while cooking.
If cover does not spin freely, increase heat slightly until it spins freely.

Since temperature settings vary from one range to another, a few times of careful practice will tell you when heat is properly adjusted for minimum moisture cooking.

If cover locks on, heat utensil

After cooking, a utensil may have such a good water seal that the cover will stick and be difficult to remove. If this happens, increase heat setting slightlyuntil cover loosens by itself. Do not attempt to pry off the cover.

Avoid lifting cover while food is cooking

Lifting the cover means breaking the water seal. Cooking time will be lengthened considerably each time this happens. The water seal necessary for proper cooking must be formed again whenever the cover has been removed. Lift cover just enough to insert a fork to see if food is sufficiently cooked, replace cover as quickly as possible, and turn the heat up to medium for about a minute to re-form the water seal. Reset to low and continue cooking.

SPECIAL NOTE:

*Tips for using salt:
Although stainless steel is very durable, 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 which may appear. These spots do not in any way affect the performance or usefulness of the utensil, not are they a failure in the metal or workmanship. Salt should always be added to boiling liquid in the utensil, and liquid should be stirred to completely dissolve the salt. Do not allow acidic foods or foods that have been seasoned to remain in utensils for long periods of time.

Double Boiler Inset Pan

The Double Boiler is designed to be used with your 3-Quart Vegetable Unit for cooking delicate sauces or foods. To use the double boiler, first add 1 quart of water to the 3-Quart Vegetable Unit and bring to a boil over medium heat. After a boil is reached, reduce the heat setting to medium-low to maintain a gentle boil or to low to keep the water hot, following the recipe being used. Then place the Double Boiler into the 3-Quart Pan and follow your recipe instructions. Use a hot pad when removing the Double Boiler after cooking is completed.

Oven Cooking

Oven temperatures up to 425 degrees will not damage the phenolic handles and cover knobs if the broiler unit is not on. The direct heat from the broiler unit in a gas or electric oven will cause the handles and knobs to blister. Before placing a utensil in the oven make certain the oven is completely preheated. During the preheating period the oven temperature may exceed 425 degrees.

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. Your Chef's Ware® Cookware is specially designed to provide the uniform heat distribution necessary for stack heating. Stack heating is very easy when you follow these simple steps:

When placing one utensil on top of another, always put the larger utensil on the bottom. A dome cover must be used to cover the lower utensil (i.e. must not have a knob).
The lower utensul 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.
The upper utensil is suitable for cooking 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 cooking fresh and frozen vegetables, fruit, sauces and puddings, or for melting butter and chocolate, reheating leftovers or keeping foods warm.
Place lower utensil on range unit over medium heat. If cooking meat, preheat utensil, then brown meat on both sides. Cover and when the water seal is formed, reduce heat to low.
Vegetables and other foods may be stack heated in the Double Boiler Inset placed on the utility rack. Remove cover from lower utensil, place the utility rack on utensil above meat and place Double Boiler containing food on the rack. Replace dome cover immediately, so that the moisture already present in lower utensil will re-form the water seal. (See picture below.)
Vegetables or other foods may also be cooked in a smaller utensil placed on top of a larger one. Coordinate cooking times so that all foods are ready at the same time. Before placing a smaller utensil on top of a learger 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.
Do not place a small pan within a larger pan or pans with similar diameters into one another for use as a double boiler or any other cooking function. Double boiling should only be done in pans designed for this cooking function.

Various stack heating combinations provide versatile food preparation. Use your imagination for many more combinations!
9" Dome Cover 3-Hole Utility Rack 3-Quart Vegetable Unit 11" Dome Cover 11" Skillet	1½-Quart Cover 1½-Quart Vegetable Unit 9" Dome Cover Steamer/Ricer/Colander 3-Quart Vegetable Unit	11" Dome Cover Double Boiler Inset 6-Hole Utility Rack 6-Quart Dutch Oven
3-Quart Cover 3-Quart Vegetable Unit<11" Dome Cover 11" Skillet	1½-Quart Cover 1½-Quart Vegetable Unit 9" Dome Cover 3-Quart Vegetable Unit 11" Dome Cover 6-Hole Utility Rack Utility Cups 6-Quart Dutch Oven	2-Quart Cover 2-Quart Vegetable Unit 9" Dome Cover 3-Hole Utility Rack 3-Quart Vegetable Unit
11" Dome Cover Double Boiler Inset 6-Hole Utility Rack 11" Skillet		9" Dome Cover Utility Cups 3-Hole Utility Rack Steamer/Ricer/Colander 3-Quart Vegetable Unit