Stac by USE & CARE GUIDE Get the best results from your investment by following the use and care tips included in this booklet.
You’ve made the right choice. Congratulations! You’ve invested in better health for your family. You will appreciate the versatility, ingenuity and economy of this cookware. You will save time, money and effort every time you use them. This guide will walk you through the basics of getting familiar with your cookware. You can cook healthier meals using less fat and retain more of your food’s beneficial nutrients.
Let’s Get Started! Whether you’re new to using high-performance cookware with Vapor® Technology or you’ve watched mom and dad do it for years, it’s beneficial to go through the basics. Once you’ve got a good understanding of these few points, you’ll be enjoying your cookware in no time! 1. ALWAYS cook on Low or Medium heat. The high quality metals used in StacKEN Cookware make our pans great heat conductors. If the food is burning, the heat is too high! 2.
Contents Introduction ....................................................................................... 6 Vapor Cooking 101 What is Vapor Cooking? ................................................ 6 Knowing When It’s Hot Enough ................................ 8 Forming the Vapor Seal ................................................ 8 Size Matters ....................................................................... 9 Use & Care Wash Before Use ........................................................
Introduction Congratulations! Your investment in quality stainless steel Vapor® Cookware will prove beneficial for years to come. Your cookware has been masterfully manufactured in America using an environmentallyfriendly production process. This guide will help you get started with one of the best investments you’ll ever make for your family’s health.
chicken breasts are juicy and tender without adding so much as a drop of oil to the pan. The secrets to Vapor Cooking lie in the multi-ply construction, gauge (or thickness) consistency, and unique shape of our cookware. Each piece is crafted from multiple layers of highest-quality, American-made metals, beginning with a bonded core of aluminum.
Knowing When It’s Hot Enough Many of our recipes call for pre-heating your pans. This is particularly important when cooking chicken, meats and fish as they are usually seared in a hot, dry pan without any kind of cooking fat. However, without To gauge your cookware’s heat anything melting or spluttering level, drip water droplets into the away in there it can be tricky to heated utensil. When the water know just when it’s hot enough.
With the lid on, foods will begin to release their natural moisture and condensation will form between the lid and pan. Once you see steam beginning to escape, give the lid a spin — it should do so freely, and almost float. Then, reduce the heat to low — or in some cases, remove the pan from the heat altogether — and proceed with the recipe. Try to resist the urge to lift the lid frequently by following the cooking times and other clues listed in the recipes.
Use & Care Wash Before Use Before using your cookware for the first time, we recommend washing it in hot, soapy water. StacKEN Cookware is dishwasher and oven safe. We recommend removing the handles before putting your cookware in the dishwasher. Stainless steel is durable and easy to clean, and we find hot water and a soapy sponge or a non-abrasive, nylon, scouring pad is usually sufficient.
Use Low or Moderate Cooking Temperatures To ensure the success of minimum moisture cooking, it is important that only medium and low heat be used. Always begin cooking over medium heat, and then reduce to low for remainder of the cooking period. High heat will cause moisture to be driven out of the cookware preventing the water seal from forming and resulting in shrinkage, sticking and burning of foods.
Avoid Lifting Cover While Food is Cooking Lifting the cover means breaking the Vapor Seal. Cooking time will be lengthened each time this happens. Lift the cover just enough to insert a fork to see if food is sufficiently cooked. If food is not completely cooked, replace the cover and turn heat up to medium for about a minute to reform the Vapor Seal. If the pan is dry, add 1 to 2 tablespoons of water before reforming the Vapor Seal. Reset to low and continue cooking.
Cooking Vegetables Fresh Vegetables Place the vegetables in the pot. Rinse with cold water then drain. (Do not add any water or liquid to the pot.) Cover the pot and cook over medium heat until steam just begins to escape from under the lid. Spin the lid to engage the vapor seal then immediately reduce the heat to low. Follow the cooking times listed on the following pages for each type of vegetable. Times may vary with different cooktops.
Cauliflower and corn don’t release their natural moisture as quickly as other vegetables so you will need to line the pot with a few clean outer leaves or husks. Place the cauliflower or corn on top of them, cover with water, then drain and proceed cooking using the times below. (If leaves or husks are not available, add 1/4 cup of water.) FRESH VEGETABLES Cauliflower (florets) Cauliflower (whole head) Corn on the Cob CRISP - TENDER 5 to 8 min. 20 to 30 min. about 8 min. SOFT 8 to 10 min.
Frozen Vegetables Individually quick-frozen (IQF) vegetables’ quality and condition are far superior to those frozen in solid blocks. IQF vegetables and fruits usually come frozen in bags and should feel loose in the package. Frozen vegetables may contain more water than fresh and therefore may require straining before serving. Place frozen vegetables in the pot. Rinse with cold water then drain. Cover the pot and cook over medium heat until steam just begins to escape from under the lid.
Cooking Poultry Use the utensil that will best fit the amount of chicken you’re preparing and pre-heat over medium about 2 minutes — until it’s hot enough for water droplets to bead and dance across the surface. Type: Skin-on, bone-in breasts, legs or thighs Pre-heat the pan according to the instructions above. Place the chicken skin-side down in the hot, dry pot, and cook until the chicken comes away from the bottom of the pan with no resistance, and the skin is nicely browned about 3 to 5 minutes.
Cooking Meat The quality of the meat and the tenderness of the cut are the two factors that determine the cooking method to be used in meat preparation. All cuts, regardless of the cooking method, should be cooked at medium to low temperatures. 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. 1. Preheat unit over medium heat.
Simmering and Stewing Large, less tender cuts of meat such as beef brisket, veal, lamb and variety of meats such as heart, kidney and tongue 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, usually 1- to 2-inch cubes. 1. Preheat unit over medium heat. Heat for 2 to 4 minutes and then test with a few drops of water sprinkled on the cooking surface.
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 pan broiled with no shortening or liquid in a skillet on top of the range. 1. Fat on meat may be removed or scored at 1-inch intervals to prevent curling. Do not cut or pound tender cuts of meat, as juices will be lost. 2. Preheat unit over medium heat. Heat for 2 to 4 minutes and then test with a few drops of water sprinkled on the cooking surface.
Cooking Fish When buying fresh fish, select fish whose flesh appears moist and firm. If the cut you are buying has the skin on, it should be clear, smooth, and shiny. The fish should smell briny and slightly sweet like the sea and not at all fishy or off-putting. Store fresh fish in the coldest part of your refrigerator (usually bottom or middle shelf, in the back) and cook it the same day it’s purchased. If buying frozen fish, it should look as though it had been frozen fresh from the sea.
TYPE OF FISH Arctic Char, Bluefish, Catfish, Flounder, Halibut, Sole, Tilapia, Sea Bass or Trout CUT COOKING METHOD & TIME Thin Fillets (3/4- Spray pan lightly with cooking spray. to 1-inch thick) Season fish then place in cold pan. Cover and place over medium heat; cook until Vapor Seal has formed. Spin lid to engage seal; reduce heat to low then cook 1 minute.
Tilapia with Fresh Salsa, Corn & Baby Spinach prepared in the 3.5 Quart Sauté Pan Finishing Tips for Fish • Drizzle with extra virgin olive oil, fresh lemon juice and fresh herbs • Stir minced shallots, lemon juice, salt, and fresh herbs if desired into softened butter.
Stovetop Baking Top of the range baking is economical and convenient. The uniform heat distribution of your cookware turns the pans into small “ovens.” 1. Prepare the skillet and cover by spraying with a light coating of vegetable cooking spray. Place a circle of waxed paper, cut to fit on the bottom. 2. Pour the mixed batter into the cold skillet and cover. 3. Bake at low heat until nearly done - about 15 to 20 minutes. Remove the cover to test for doneness.
Vapor Cooking Exceptions You will love the versatility of your new cookware. You can still cook all of your old recipes the way you always have. As your StacKEN Cookware becomes your cookware of choice, you will find that there are some foods that require traditional cooking methods as well as foods that can be prepared in a way you never thought possible. We’ve listed a few below: Frying an egg: When frying an egg, you will need to preheat your empty skillet on medium-low.
Beans and Pasta: You can cook beans and pasta just like you always have, but in 30% less time - on medium to low heat. NOTE: Beans and Pasta have no moisture, so you must add water. Do not worry about soaking the beans all night. It is not necessary with your new cookware. Pancakes, Hashbrowns and French Toast: Pre-heat the pan and check to see if it’s hot enough by sprinkling with water droplets. Spray the pan with a non-stick vegetable spray or use a little butter.
Troubleshooting & FAQs The Issue The lid won’t come off the pot; got stuck on the countertop. The Reason As the pans and lids cool, a vacuum will form rendering the lid immovable. The Fix Simply place the pan over medium heat for a few minutes. The lid will lift off once the metals have warmed. Should your lid get stuck on your countertop or other surface, soak a dish towel in hot water, wring out excess water and place the dish towel over the lid.
The Issue Excessive steam and spattering during cooking; liquid is pooling around the lid. The Reason Heat is too high; too much food in the pot. The Fix Remember to reduce the heat to low as soon as you see steam begin to escape from under the lid. If your burners run hot no matter how low you go, try using a Flame-Tamer which are available at many department stores. Be sure the utensils are no more than two-thirds full.
Lifetime Warranty The cookware you’ve invested in is warranted against defects in workmanship and materials for the lifetime of the cookware. The original purchase will be registered in our database as proof of purchase. Retail purchases can be registered by sending an email to StacKENCookware@cookwithkenyon.com with a copy of your purchase receipt. Any heir to the cookware must provide a copy of the original purchase for replacement.
Notes: Date Purchased: ______________ Item(s) Purchased: _____________
Notes: Date Purchased: ______________ Item(s) Purchased: _____________
Stac by Kenyon International, Inc. P.O. Box 925 Clinton, CT 06413 USA Phone: 860-664-4906 Fax: 860-664-4907 www.CookWithKenyon.com ©2018 StacKEN COOKWARE All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system without the written permission of StacKEN COOKWARE.
