Durotherm Cooking Tips for Beef, Pork & Poultry

Fat-free Cooking

Durotherm cookware is perfect to brown meat and chicken without the use of fats or oils. Browning the meat seals in the natural juices and after the meat is turned the lid is placed on the pan for a few minutes to finish cooking. The results are moist and succulent.

Instructions for fatless cooking meat and poultry

Important! Remove clip-on serving base

Always heat empty casserole or pan for approximately 2 minutes on a high heat.

CAUTION! Gas flame should come in contact with the bottom of the pan only. Excessive flame exposure to the sides of Durotherm will result in discoloration.

• Conduct the 'hiss test' to check temperature. Sprinkle a few drops of water into the casserole or pan. Once they form small balls (dancing water beads) the pan is ready. Put meat or poultry in without further delay.
• There is no need to add any kind of fat for browning meat or poultry.
• Food will stick at first! This is normal. Wait until it comes loose (2-4 minutes) as the pores close and juices are sealed in. As soon as the meat or poultry no longer sticks to the bottom of the pan, turn it over to brown the other side.
• Place lid on casserole or pan and reduce temperature to lowest setting after another 2 minutes.
• Depending on the recipe, add the remaining ingredients, cover and continue cooking until the meat is cooked to your personal taste. You can use an instant-read meat thermometer to check internal temperature. See time chart.
• Always salt and season after the cooking process is completed.
• Thick pieces of meat should be turned at least twice.