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Item #: 1535CW
Our Price:
$94.95

Description 

USA Pan Chef Skillet - 10 inch

 

 

USA PAN COOKWARE - THE WORLD'S FINEST COOKWARE 

 

 

USA Pan Cookware is designed to meet the needs of the modern kitchen - USA Pan Cookware is the finest available and proudly produced in the United States of America.

 

 

 

Features:

 

-Five-ply clad stainless steel with aluminum core

 

-Cast steel handles and stainless steel rivets

 

-Easy pour rim and vapor seal cover design

 

-Reverse panel bottom prevents warping

 

-High polish for durability and cleaning

 

-Each pan is drawn from one piece of metal allowing for maximum heat transfer and even heat -distribution across the bottom and side walls

 

-Can be used on all cooking surfaces: gas, electric, ceramic, Glass, halogen and induction

 

-Energy efficient, cook on low to medium heat. Excellent heat retention, Keeping food warm from stove    top to table top

 

-Oven & dishwasher safe

 

-Each piece is handcrafted with an 18 step process, Hand polished and hand inspected

 

-Manufacturer's limited lifetime warranty

 

-Made in the USA

 


 

 

 

Use and Care of Your Cookware: 

 

How do I care for my USA Pan Cookware?
Before using, wash each piece thoroughly in hot soapy water mixed with one-half cup vinegar to insure that all manufacturing oils are removed. After initial washing, normal washing in hot soapy water or in a dishwasher is all that is necessary.

 

 

 

How do I remove burned food from my USA Pan Cookware?
If particles of food become burned in your pan, fill the pan with hot water if the pan is already hot or cold water if the pan is cold. Let the pan soak until the burned particles easily lift off. If a stubborn burn has occurred, partly fill the pan with water and bring to a boil. Use a wooden spoon to remove burned particles. If a stain remains, remove with a non-abrasive stainless steel cleaner.

 

 

 

I have noticed a stain or discoloration after cooking. How can I remove it?
Occasionally, when cooking starchy foods or searing meats, a stain may appear on the inside surface of the pan or a blue or golden brown discoloration may appear from overheating the unit. These stains are easily removed with a good abrasive stainless steel cleaner. First, wet the pan and remove excess water. Sprinkle with cleaner. Then, using a paper towel or cloth, rub the cleaner over the stained area, rinse and dry.

 

 

 

How do I maintain the shape of my USA Pan Cookware?
To maintain warp resistance, do not put cold water into a hot pan. Heat the pan gradually. Do not place an empty pan on high heat.

 

 

 

What is Vapor Seal Cooking?
USA Pan Cookware features a unique vapor cover design seal that enables waterless-greaseless cooking. Waterless-greaseless cooking is possible because a vapor seal is created around the cover; and heat is distributed evenly across the bottom and up the sides of the cookware. This process cooks food in its own natural liquids for nutritious, flavor-filled meals. Vapor seal cooking is very different from traditional cooking because you do not need to add moisture or fats.

 

 

 

How do I use the Waterless Cooking feature?
Always use the correct size pan, one that the food most almost nearly fills. Cooking with a pan too large for the food quantity can destroy vitamins and minerals, dry out your foods, and possibly cause your food to burn. Fill a pan with fresh or frozen vegetables. Rinse in cold water then drain. Enough water clings to the food to combine with natural juices to cook food in its own moisture. If cooking dried foods, such as rice, pasta, or dried beans, you will need to add some water. 

 

Cover the pan, place on a burner, and turn burner to medium heat. When lid is hot to the touch, or vapor escapes around the lid and the lid can be spun freely, the vapor seal has formed. Reduce heat to low and continue cooking on low until done. This is the waterless part of this new cooking. Resist that urge to peek: When the cover is removed during the cooking period, heat and moisture are allowed to escape and the vapor seal is broken. This lengthens cooking time. Follow time charts, recipes and general instructions for meats, vegetables, etc. If you cook several vegetables together with no water there will be no interchange of flavor. Each vegetable will be full of its own flavor and valuable nutrients.

 

 

 

How do I use the Greaseless Cooking feature?
You may prepare your foods WITHOUT added oils and fats. Remember, you are cooking on a stainless steel surface. To prepare steaks, preheat the pan on medium to medium-high heat until water drops "dance" when sprinkled on the pan. Place steaks in the pan (take care in placing your steaks as they will immediately begin to sear, temporarily sticking to the surface, and you should not move them until they are ready to turn). After 4-5 minutes try to lift a corner of your steak, do not force, the meat releases itself. When that side is seared, turn and cook to your steak preference.

 

 

To sauté onions and garlic, simply use medium-low heat and cover the pan — they sauté in their own moisture...no oil is needed. If olive oil is added, it's added for the flavor so often less is used. Most meats, chicken, chops, and fish have natural fats and oils, so you do not need to add them. Eggs have no natural oil — you need to spray the pan with vegetable cooking spray or use a small amount of butter or margarine.

  

 

Waterless-greaseless cooking is a low-temperature method that can be used on any type of stove. Lower heat retains moisture and keeps food from burning. The following are general rules for heat use.

 

 

 

MEDIUM-HIGH HEAT 

For heating the pan to brown or sear meat. 

For re-moisturizing dried foods by steaming over water until the water boils. 

For pan broiling thick steaks or chops (3/4" or thicker). 

 

MEDIUM HEAT 

For pan broiling thin steaks, chops, hamburgers or chicken breasts. 

For starting fresh fruits and vegetables until vapor seal forms. 

To start direct top-of-range baking. 

 

 

LOW (OR SIMMER) HEAT 

For cooking roasts after browning. 

For cooking fresh vegetables and fruits after vapor seal forms. 

For re-moisturizing dried foods by steaming over water after the water boils. 

For cooking less tender cuts of meat after browning all sides. 

For finishing top-of-range baking after pan cover is hot.

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