Congratulations! Your decision to purchase the Healthy Life cooking system will return countless benefits in health, flavor and nutrition. The Healthy Life cooking system assures you the maximum flavor and nutrition retention by allowing you to cook your food without added water or fats. Please take a moment to carefully read the enclosed instruction booklet to acquaint your-self with the proper use and care of these fine cooking utensils. You will be cooking like a pro with your new set of Healthy Life cookware by learning these few simple rules.
According to the American Iron and Steel Institute, there are 44 separate and distinct compositions of stainless steel. Each separate composition is carefully chosen to provide specific capabilities for the product that is being manufactured. Things that are considered for the manufacturing process include: price, durability, corrosion resistance, and ease of cleaning. All are tarnish free, strong and durable; however, Healthy Life uses the highest quality T304L Nicromium Surgical Stainless Steel with Titanium along with its multi-core construction that promotes better heat distribution. This higher quality steel used in Healthy Life cookware helps reduce sticking, cook’s food better, cleans easier and lasts longer; unlike less expensive waterless cookware found elsewhere.
There is oil on your new cookware used during the milling process that needs to be removed before the first use. The oil will not harm you but it has a bitter flavor and should be removed before use. Wash it with warm, soapy water, then rinse and dry with a hand towel to remove water spots. Your new cookware is now ready to be used.
Sudden temperature changes may cause any metal to warp. We do not expect this to happen to your cookware and it is guaranteed not to warp, but we do not recommend that you dip an extremely hot pan into cold water. If you have burnt food in you cookware after use, let the pan cool down slightly, add some water, cover and let sit for 4 to 5 minutes to allow the burnt food to lift from the pan. If the pan is extremely burned, you can boil water in it to help remove the severely burnt food. Wash with warm soapy water using a sponge or dishcloth. Do not use scouring pads or abrasive cleaners as these may scratch the mirror finish and make it less attractive. We also recommend occasionally using a good stainless steel polish, like Cameo or Barkeepers Friend, for shining up your cookware. After washing, rinse with clear warm water and dry thoroughly to prevent water spots. Your cookware is also dishwasher safe.
Please clean thoroughly after every use. Food and oil residue left on the surface will cause discoloration when it is reheated. Use a good stainless steel polish like Cameo or Barkeepers Friend.
After using your cookware a few times, you may notice that there are marks that appear to be scratches in your cookware. They can be removed with a good stainless steel cleaner, like Cameo or Barkeepers Friend. Avoid hitting the rip of your cookware with metal tools and do not use a sharp knife to cut things in the cookware. This may leave deep scratches that cannot be removed. Scratches will not affect the performance of your cookware; they are simply cosmetic. Brown or blue heat tints may result from overheating. If this occurs, make a paste with some stainless steel polish (the consistency of tooth paste); in a circular motion with a soft rag or sponge and a little elbow grease the tint can be removed. Never use oven cleaner on your cookware!
Any method of cooking can be done in your new Waterless Cookware; however, it was designed to be used with minimum moisture and over low heat retaining flavors and nutrients. The vapor seal method of cooking prevents moisture from escaping the pan and reduces the loss of nutrients and flavors. When cooking vegetables, begin cooking with a medium setting for a couple of minutes then reduce the heat to low for the remainder of the cooking process. High heat will drive out moisture and prevent a vapor seal from occurring which creates shrinkage, sticking, drying out and burning. Electric stove owners must remember that the burner stays hot long after it is turned off, so the pan may need to be removed from the burner after it has been turned off to prevent over cooking.
For Best results, choose a pan size that will be filled to two-thirds or more full. This will allow proper air circulation to cook the low moisture method. Fresh vegetables have enough natural moisture in them to cook without adding additional water. Place the fresh vegetables in the pan; rinse them off in the pan and then drain. The moisture left clinging to the vegetables is enough for cooking. When choosing a burner size, if you have an electric stove, there is no need to worry about the burner size. The multi-ply construction will evenly distribute the heat (big pan can be used on a small burner.) Gas stoves are a little different. The flame should never wrap up the side of the pan because this might cause damage to the handles. Your new cookware is also comparable with the new “induction cooktops” that work off of a magnetic vibration to create heat.
Your handles on the cookware are safe in the oven to 400 degrees; however, they should never be used in a broiler. Direct heat from the broiler will damage the vapor valve. If any damage occurs to any lid knob or handle, return to customer service for free replacement.
For frying eggs, place the pan on the burner for 2 to 3 minutes over medium heat until water dropped in the pan dances around on the surface and quickly disappears. Reduce the heat to medium low and spray with a thin coat of Pam or spray olive oil. Place eggs immediately in the skillet and cook the desired way.
For browning meat, place the pan on the burner for 2 to 3 minutes over medium heat until water dropped in the pan dances around on the surface and quickly disappears. Place the meat in your pan. It will stick initially, but as it browns the natural juices are released and this will release the meat from your pan. Meat can now be turned and Browned on back side.
When cooking vegetables, start with the vapor valve open and stove set at a medium low setting. After 3 to 4 minutes you will see a steady stream of moisture escaping from the vapor valve. Close the valve and spin the lid, but don’t lift it because that would allow the moisture to escape. If the lid spins like a top the proper vapor seal has formed. Reduce the heat to low and continue cooking for 1 to 2 minutes, and then turn the heat off. If cooking on electric, remember the burner remains hot for several minutes so remove it from the burner. Vegetables can be served after setting for 5 to 15 minutes (do not worry about your vegetables, the will be perfect, just do not pick up the lid and let the heat and moisture escape.)
When cooking meat, preheat the pan on medium low and start with the vapor valve closed. After heating for a couple of minutes; place your meat in the pan and cover with the vapor valve closed. The meat will initially stick, but after 5 to 7 minutes, the natural moisture cooking out of the meat will cause it to release from the pan and it can now be turned to brown the back side. If you experience excessive sputtering from the lid, you can open the vapor valve to allow the pressure to escape and prevent the sputtering. If you find that your gas range cooks to hot, you can use a flame tamer to loser the heat. Please remember to never leave your empty cookware unattended. After removing food from your cookware, while the pan is still warm, add some water and allow to sit until cleaning. This allows any burned food to lift off the stainless steel surface for easy cleaning.
Lifting your lid breaks the water barrier and considerably lengthens your cooking time. If you cannot resist the temptation; only lift the lid long enough to see if the food is sufficiently cooked with a fork, then return the lid as quickly as possible and reform the water barrier by spinning the lid.
Your new multi ply stainless steel cookware was designed to last a lifetime, but it is not indestructible. Pitting may result if salt particles that are not dissolved are allowed to remain on the cooking surface during the cooking process. If sale is needed during the cooking process, add to boiling water to make sure the salt is completely dissolved. If pitting does occur it will look like small white spots on your cookware. These spots do not affect the performance of the cookware, nor are they in any way factory defects. It is only cosmetic. Also, do not allow foods with high acid content to remain in your cookware for long periods of time.
Once you get to know your new cookware, you will find that it is the most versatile cookware you have ever used. You can cook all your own recipes the way you have for years; however, because of the multi-ply construction, you can also cook the healthier waterless and greaseless method which will retain more flavor and nutrients. You just need to learn a few basics.
All Meats should be cooked at medium to low temperatures. Tenderness of the meat is a main factor in the way it should be cooked. Searing less tender meats is the best way to get the best flavor and the juiciest meat. Your cut of meat can also be tenderized with a tenderizing mallet. To sear the meat, heat your skillet of choice over a medium heat for two to three minutes. Test the skillet by dropping water droplets on to the skillet; if the water boils away by dancing around you have achieved the correct temperature.
Place the Meat in the greaseless skillet. Initially in will stick, but as it cooks, it will release itself from the skillet and allow you to turn and brown the other side. After you have seared the other side, cover the skillet with the vapor valve closed and when you have a water seal, spin the lid and reduce yout cooking temperatures and cook to the desired doneness.
More tender cuts of meat can be pan broiled. If desired, cut off excess fat from the meat. Heat your skillet to a medium temperature and test for correct temperature by dripping water in the skillet. When skillet is hot, place meat in and do not cover. Meat will stick initially. Cook meat until it releases from the skillet and turn. When the backside releases, reduce temperature to low and cook to desired doneness. You can also drain the excess fat drippings as needed. Season with your favorite seasonings and serve.
Roasting is also a great way to cook less expensive cuts of meat. Preheat the desired piece of cookware and sear both sides as described above. Do not add water and do not drain. Season meat with desired seasonings and add potatoes, carrots and onions to the top and cover with the vapor valve closed. When water barrier is formed, spin the lid to create a water seal and reduce the heat to simmer. Cook for 6 to 10 hours. Any pan in your set can be used on the stove like a slow cooker or crock pot.
Always scrub your fresh vegetables with a good vegetable wash before cooking. Not peeling vegetables also preserves food values. As much as 80% of the nutrition is in the skin.
After washing, place vegetables in the appropriate size pan (for best results the pan should be at least ¾ full.) Rinse vegetables off in the pan and drain. The water left clinging to the vegetables is sufficient for cooking.
Place the pan on the stove at a medium low setting (3 or 4) with lid on and vapor valve open. In approximately 4 to 5 minutes you will notice will notice vapor beginning to escape from the pan. When this happens, close the valve and spin the lid. Spinning the lid forms a water barrier between the pan and the lid creating a vacuum.
Turn burner to low and cool for the appropriate time for the vegetables you are cooking (see chart below.) Avoid lifting the cover, this extends the cooking time. If cover must be lifted, replace it as quickly as possible, and extend cooking time by 1 to 2 minutes. With a little practice your vegetables will always be perfect. Do not overcook. Cook until tender and still colorful.
If you like your vegetables Al Dente, use the same cooking procedure as above, but instead of turning the heat down, take the pan off the burner and follow the times from the chart below.
Your cookware also works well for frozen vegetables. They should be frozen sold when you put them in the pan. Rinse vegetables in the pan and drain. If necessary, separate into pieces. Cover the pan and cook over a medium low setting (3 to 4.) When vapor begins escaping from the vapor valve, close valve and spin the lid to form a vapor barrier, and reduce heat to low.
Cooking times could vary slightly due to the amount of vegetables being cooked, their freshness, their size and their maturity. The less time you cook your vegetables, the crisper they will be. The times below are to be used only as a reference. Every stove is different and cooking temps can vary greatly. As you begin learning the correct cooking temp and time for your stove, we suggest you write them down for future reference.