Since 1939, Now Induction Compatible!

Using Health Craft® cookware, you can cook nearly all of your poultry, beef, pork and lamb without any added grease, fat or cooking oil. This can help you reduce calories without dieting and help you lower your cholesterol level and maintain a healthy heart.

How it works:

All meats and poultry contain juices. Much of it is water, but unfortunately much of it is also fat. By trimming the visible fat from meat before cooking and then "pan broiling" the meat in the Health Craft System™ Cookware without adding fats or oil, you can enjoy tender juicy meats that are much lower in fat and calories.

Preheat the pan at medium or medium-high. After about 3 minutes, test the surface with a few water drops. If the droplets bead up and dance across the surface, the pan is hot enough to brown the meat and seal in juices.

Meats will stick at first while they are browning. Don't cover the pan until the meat loosens (usually in about 5 minutes). To prevent grease from splattering, you can cover partially, leaving the top slightly ajar.

When the meat loosens, turn it to brown on the other side. Then, cover the pan with the Vapor Vent open.

Continue cooking according to the recipe. Normally, cooking time is about 5 to 10 minutes for steaks, chops, cutlets or boneless chicken; the time is longer for thicker cuts of beef or poultry with bones.

See more Greaseless recipes on this page, scroll down!

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TESTING MEAT FOR DONENESS

During the searing and cooking of steaks, chops, and poultry, when you cook with the cover on and the vent open, the meat will cook quicker and juicier. However, crowding the pan, or cooking at too low a temperature and covering, may cause the meat to steam. Practice makes perfect, and a good home chef quickly learns to cook steaks, chops and poultry to the desired doneness with good equipment, proper techniques and by feel. Because of the different texture, cuts and thickness, learning the feel of the desired doneness by pushing down on the center of the cut of meat with a fork is by far the best method over attempting to time for doneness, or cutting into the meat and releasing the natural juices. These basic rules apply to cooking all meats when attempting to accomplish different stages of doneness. To demonstrate, turn the palm of your left hand up and spread your fingers apart.

DONENESS TESTS

Rare: Rest your left thumb against your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That’s what rare feels like.

Medium-Rare: Place your left thumb directly over the center of your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That’s what medium-rare feels like.

Medium: Place your left thumb in between your left forefinger and your left middle finger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That’s what medium feels like.

Medium-Well: Place your left thumb directly over the center of you left middle finger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That’s what medium-well feels like.

Well-Done: Place your left thumb in between your left middle finger and you left ring finger and press down on the soft fleshy part at the base of you left thumb with your right forefinger. That’s what well-done feels like.

When the meet reaches the desired doneness, immediately remove it from the heat and let it rest for a few minutes before serving. This resting period will allow the natural juices to distribute evenly before serving.

Regular Cleaning Practices

When finished pan broiling meats, allow the pan to cool for a few minutes, fill with warm water and a small amount of dishwashing detergent and let it soak. Enjoy your meal. Use a stainless steel cleaner regularly. Your cookware performs best when very clean.

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BASIC COOKING INSTRUCTIONS

Roasting on Top of the Range          

Begin with meat that is nearly room temperature. To roast, preheat appropriate size utensil over medium heat. Sear first side of meat, partially cover the pan or cover with vent open.  After first side is seared (caramelized) turn meat and reduce the heat to low. With the high dome in place, roast to desired doneness using the methods described on the previous page. Proper cooking temperature can be determined by tiny bubbles forming around the base of the high dome cover. If water bubbles spit, reduce the temperature so only tiny bubble appear around the rim. Cooking time begins after searing (browning) the meat on all sides and covering.

Minutes per lb.	Desired doneness	Internal Temperature*
8	Rare
9	Medium Rare	145°F (65°C)
10	Medium	165°F (70°C)
11	Medium-Well
12	Well-Done	170°F (75°C)

*Internal cooking temperatures established by USDA

Pan Broiling

Preheat appropriate size fry pan without grease over medium-high heat until water drops “dance” on the pan. Place meats in pan lightly pressing down to ensure meat surface is in contact with pan. Cover the pan with the vent open. Meat will immediately begin to sear, initially sticking to the pan. When first side is seared (3-4 minutes) meats will loosen, turn over and sear other side for additional 3-4 minutes.

To deglaze for a pan sauce; after removing meats add â…“ cup (80 ml) of liquid (chicken stock, beef stock, or wine) and stir to loosen juices from pan. Pour over meats.

Pan Frying

Pan frying is recommended for thin steaks, or floured and breaded meats. Add a little oil or butter prior to adding floured meats to the pan.

Steaming & Braising Meats

An excellent way to remove the fat from ground beef and other ground meats is by steaming or braising in place of browning or frying meat. Place steamer over boiling water, add ground beef to steamer and cover. Braising meat, is cooking in liquids.

Roasting Poultry

Cooking time is for unstuffed, skinned poultry. Start cooking on medium heat, with high dome cover in place. Proper cooking temperature can be determined by tiny bubbles forming around the base of the cover. If water bubbles are spitting, reduce the temperature. When vapor seal is formed, reduce to low heat and cook poultry 10 minutes per pound. 

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