Who says cooking isnt fun? Waterless Cooking with Royal Prestige® Cookware All the different versions of our Royal Prestige® cookware are designed to cook fresh and frozen vegetables (and some fruits) with very little added water--just about 1 ounce of water per quart. (Use 2 ounces in a 2-quart saucepan, 4 ounces in a 4-quart saucepan, etc.). This method greatly reduces the loss of nutrients that occurs in other cooking methods...and the vegetables taste great! How it works: Vegetables and fruits contain 70%-95% water - enough to cook them provided the heat is controlled and the moisture is retained inside the pan. Begin cooking waterless vegetables at medium with the Redi-Temp® valve open. The multiple-ply construction of the Cooking System™ provides even heat distribution. This allows the vegetables on top to cook just as well as those on the bottom - without the need for boiling water to distribute the heat. The Redi-Temp® valve signals when the proper cooking temperature is reached (approximately 180º F). This temperature is sufficient to kill germs and bacteria, which may be on the food, but does not destroy the heat-sensitive nutrients. Once the Redi-Temp® valve starts to whistle, close the valve and reduce the heat to low for large vegetables like potatoes and corn on the cob. Turn off the heat if you are cooking smaller or leafy vegetables like peas, sliced carrots, broccoli or cabbage.

Greaseless Cooking with Royal Prestige® Cookware Using Royal Prestige® cookware, you can cook nearly all of your meats, fish and poultry 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 Cooking System™ 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 Redi-Temp® valve open. When the valve whistles, close the valve and reduce the heat to low. 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.