Q. How does the vapor seal work?
A. The vapor seal is designed to cook vegetables with 3 oz. of water. Reducing this to a quick rinse under the cold water tap as you get used to your stove and utensils. Scrub your vegetables, cut them up, place in the pan, turn on medium heat, wait for whistle /vent and reduce to low. The vapor seal is formed when the heat is reduced from medium to low. A ring of water will form between the pan and cover. The reduction of heat reduces the pressure inside the pan creating the vapor seal. This process allows you to cook foods quicker with less heat.
Q. How do I get information on completing my set?
A. BelKraft distributes any products that you may need to complete your set. Please contact us or send us an email to sales@belkraft.ca or info@belkraftcookware.com
Q. Does scratching the cookware affect it effectiveness?
A. No, you can use any type of kitchen tool with the cookware. In cleaning the cookware, we recommend not using abrasive cleaners. Cameo, Zud, or Barkeeper's Friend are good cleaners.
Q. Where do I return my cookware for service?
A. Please visit our Warranty page for information regarding returns for service.
Q. What causes food to stick to my cookware?
A. Overheating. If food sticks to your pan, the heat was too high and you lost the moisture in the pan. Reduce the heat. Our cookbook is fabulous!
Q. What causes my cookware to discolor?
A. Heat Tints. Blue heat tints may result from persistent overheating.
Light Residue. Light colored residue may occur from hard water spots or cooking starchy foods. In either case, spread stainless steel cleaner on a damp pan and rub with a paper towel or cloth in circular motions until pan is clean. Rinse and dry promptly. Cameo, Zud or Barkeeper's Friend are available in your local supermarket. Overheating, also contributes to the staining. Stainless steel is a remarkable material; it's durable, doesn't rust and is less prone to stains.
Q. What is the best way to clean my cookware?
A. Rinse out any food particles and wash with hot soapy water. Your cookware is also dishwasher safe. If you burned the food, just boil water and it should lift off. Cameo, Zudor Barkeeper's Friend are recommended cleaners.
Q. What do I do if I lift the cover before the food is done cooking?
A. Replace the cover, turn the heat to medium, open the valve and wait for the whistle/vent to sound and then close the valve and turn the heat to low. If there is no moisture in the pan, add two tablespoons of water before turning heat back to medium.
Q. How can I get more waterless/greaseless recipes?
A. From our new cookbook called The Healthy Gourmet. It includes information on how to maximize the benefits of your cookware, updated recipes. You may order a cookbook by sending us an email. ($20.00 + applicable taxes) One is also included with your set.
Q. What is the difference between Waterless cookware and Vacumatic Waterless cookware?
A. Waterless cookware is a system slowly steaming your vegetables without boiling out the flavor and color. (Steam comes to 100C)
Vacumatic cookware is a process of cooking your vegetables in a vacuum vapor. By doing so you are cooking below the boiling point (74 Celsius / 165 Fahrenheit) thereby retaining all of the vitamins, nutrients, minerals, natural color and taste.
- Some of the features necessary to cook Vacumatically are:
- Vapor seal to create a partial vacuum.
- Vac-Control valve to allow the steam to escape and lock.
- Heat conducting inner core along bottom and up the side to the rim.
Helpful Hints
Veggies – Use medium to medium-high. Place rinsed vegetables in saucepan, add 3 oz. of water, reducing to a quick rinse under the cold water tap, as you get used to your stove and utensils, with valve open. When whistling, close valve and turn heat to low for 30 seconds to 3 minutes. Turn off heat and let sit until desired preparedness.
Meats – Preheat pan on medium-high. Place meat in pan, sear on both sides, reduce heat and cover until done.
Eggs – Use medium-low. Spray cooking spray on cold pan, place eggs in pan and leave until desired preparedness.
Our cookbook is a valuable source of information.
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