Description
Metalac stainless steel cookware is made of high quality 18/10 Cr-Ni stainless steel according to the world standards with possibility for universal use:
• Cooking without water and roasting without grease: Minerals and vitamins sensitive to heat exposure are preserved.
• No vapors and odors spread in the kitchen.
• Heat accumulation bottom keeps the food warm for 6-8 hours after cooking.
• The 9 mm bottom is made of light metals, absorbs and spreads the heat evenly – cooking time is shorter meaning important energy saving.
• Easy to clean
• Cookware with enamelled metal or stainless steel handles can be used in oven.
• Energy saving up to 70% due to lower cooking temperatures.
Metalac stainless steel cookware is designed both for cooking and serving.
Cooking without water (for foodstuffs that naturally contain sufficient amount of liquid) Put washed, clean (peeled), moist vegetable in cold pan, not to be over 2/3 full and not below 1/2 of cookware capacity. Cover and put on the stove. By heating the pan on medium temperature, foodstuffs begin to release liquid. After 4-5 minutes (depending on heat source, stove type and cookware size), bring temperature to lowest possible level and leave till done. In case you opened the lid, add 2-3 spoons of water and cover again. Note – If foodstuffs do not contain water (dried vegetables, rice, pasta…) adequate amount of water must be added.
Roasting without grease – Heat up an empty pan on medium temperature. After 4-5 minutes check the temperature by pouring few drops of water. If the water splits and rolls over the pan bottom, it is ready for cooking. Put the meat into the pan. The meat will stick immediately to the bottom, do not force to release but cover the pan and leave 2-3 minutes and the meat will be released from the pan bottom by its own liquid. Turn the meat and roast the other side in the covered pan at low temperature. If you roast veal or poultry you may switch off the stove upon heating phase. The roasting will continue thanks to the characteristics and thickness of the cookware bottom that keeps heat for long. Meat roasted in its own liquid is much tastier and looks better. Note – Of course meat can be prepared also in conventional way by adding grease or oil.
Usable on
