Now that you’ve invested in a set of Health Craft™ cookware, it’s time to reap the many rewards of hassle-free cooking, delicious meals and improved health. I know through my years in the culinary and cookware business that nothing detracts more from a pleasurable cooking experience than not having the right equipment to work with.
As an accomplished home cook and chef, I want my finished dishes to appeal to the eye and the palate, and to meet my family’s nutritional needs. Overcooked vegetables that have lost their color and flavor have little nutritional value. Dried out, tasteless cuts of meat are difficult to chew and swallow. With the Health Craft™ Cooking System, you can rest assured that these cooking nightmares won’t happen to you. Waterless/Greaseless cooking retains valuable vitamins, minerals and taste, as well as the natural moisture in your foods.
Because we understand your lifestyle needs, much care went into the selection of the recipes throughout this website. In addition to including the most nutritious entrees, Health Craft has made your variety of choice almost limitless. Choose from irresistible recipes, such as Turkey Stuffed Peppers, Eggplant Parmigiana or Meatloaf, and even Angel Food Cake and Marbled Brownies.
Part of my role as a culinary consultant has been healthy meal development and determining the nutritional information for each recipe. Through this process, I’ve listed, tasted and visualized each meal personally. To prepare healthier meals each recipe went through a number of testing stages to reduce fat, sodium and calories. Each recipe was then retested for taste, quality and accurate preparation instructions.
So much has been written about nutrition, cholesterol, fats and diets during the past thirty years, it’s no wonder we sometimes feel confused by all the information. That’s why in this cookbook we’ve gotten back to the basics of Cooking for a Longer, Healthier Life.Easily prepared, nutritional meals that are appealing to the eye and the palate… What more could you ask for?
Chef Charles Knight
Cleaning Before First Use
Before using your cookware for the first time, wash each piece thoroughly in warm soapy water with a 1/2 cup of white distilled vinegar added. This initial washing is essential to insure that all manufacturing oils and polishing compounds are removed before cooking food. After this initial washing, normal washing by hand or in a dishwasher is all that is necessary to clean your cookware. Occasional cleaning with a good stainless steel cleaner is recommended.
After each use, wash your cookware in warm soapy water with a dish cloth or nylon plastic net. DO NOT use metal scouring pads, as it may scratch the high polished outside surface or lids of the cookware. If using a metal scouring pad, use it on the inside of the pan only.
Occasionally, when cooking starchy foods or searing meats a stain may appear on the inside surface of the pan. A blue brown discoloration may also appear on the outside of the pan from overheating the unit. These stains are easily removed with a good non-abrasive stainless steel cleaner like Bar Keeper’s Friend or Kleen King. First, make a paste with the cleaner and very little water. Then using a paper towel or cloth rub the paste over the stained area, rinse and dry.
During the first few times of use, bright metal marks may appear on the inside of your pans. Remove these and other minor scratches by placing a small amount of Stainless Steel Cleaner into a dry pan, and polish in a circular motion with a damp paper towel or dishcloth. Then clean in warm soapy water, rinse and dry.
While stainless steel is an extremely durable metal, it is not impervious to corrosion, pitting or spotting. Foods such as mustard, mayonnaise, lemon juice, tomatoes, tomato paste, vinegar, salt, dressings, or condiments may etch stainless steel if allowed to remain in contact with the stainless steel surface for a long period of time. Strong bleaches can have the same effect.
Pitting may result if un-dissolved salt is allowed to remain on the bottom of the pan. Pitting looks like small white spots, and does not in any way affect the performance or usefulness of your pans, nor are they a defect in the metal or the workmanship. To avoid pitting, salt should only be added to the boiling liquid and stirred until it is completely dissolved.
When finished cooking, fill the pan with warm water and let it soak while you enjoy your meal. If burned foods are not easily removed by normal washing, fill the pan partially full of water and bring to a boil long enough to loosen the food, then clean with stainless steel cleaner, wash with warm soapy water, and dry.
Do not place the cover on the pan when cooking sulfur dried foods or food labeled sulfites added as it may stain the cover. Boil liquid 10 minutes prior to covering when cooking these foods. These stains are easily removed with a good non-abrasive stainless steel cleaner like Bar Keeper’s Friend or Kleen King. First, make a paste with the cleaner and very little water. Then using a paper towel or cloth rub the paste over the stained area, rinse and dry.