FEATURES USE STACK HEATING

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:

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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