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Cooking applications
changes to the stainless steel do not affect your pot's functionality or cooking properties, they can be extremely
difficult or impossible to remove.
The main cooking methods
Healthy eating thanks to steaming
Of all cooking methods, steaming is considered especially nutritious. Steaming in the food's own juices, or a small
amount of liquid, is an aid to health-centred nutrition. No fat is required, although you may wish to add a few drops
of high-quality cold-pressed oil at the end to enhance the flavour.
Vegetables and potatoes can be steamed in a little liquid, using a suitable pot filled approximately half-way. Just one
cup of water will suffice. Steaming preserves nutrients, vitamins and minerals, while maintaining the food's colour,
aroma and natural flavour.
Cooking rice: The absorption method
The absorption method involves cooking food in plenty of liquid; the food absorbs water and thus increases in
volume. Start cooking the rice from cold. You will need 2 cups of water (1:2) and two pinches of salt for each cup of
rice. Heat up at the maximum setting (solid hotplate, glass ceramic cooking zone) or at a medium to high setting
(induction or gas hob), turn the heat back down to a low setting as soon as the water starts to boil and allow the
rice to swell. Keep the pot covered during the absorption process in order to maintain the level of liquid required for
absorption. Adjust the subsequent cooking setting to ensure that the temperature of the liquid remains below boiling
point. Rice can easily boil over so turn down the heat immediately after the water has started to boil. If necessary,
reduce the subsequent cooking setting and utilise the residual heat.
Browning
Heat up your empty pot on a medium-high or maximum setting (solid hotplate or glass ceramic cooking zone) or on
a high setting (induction or gas hob). Add a few drops of cold water to the pot. Once these form clear beads and
start to "dance", the right browning temperature has been reached and you can add the food. If using fat, first heat
the fat until it forms streaks. Press the meat down firmly when placing it in the pot. The bottom of the meat will
adhere to the pot for a few minutes, but will then automatically detach itself and can be turned. Turn vegetables fre-
quently to avoid burning.
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