Cookware Construction

Our manufacturing facility, in the heart of Kansas, has been producing top quality Cookware since 1939. With new technology and machinery, the old heavy cast aluminum pan was wrapped with a space-age heat conducting core, and then wrapped again in 20/10, 430 Series Magnetic Surgical Stainless Steel with Vanadium and Titanium. With   5-Plys of metal (9-elements bonded together throughout the entire pan), our cookware has superior heat retention, and during cooking, the vessel heats evenly from the bottom up, sides in and top down.  Our 430 Series Surgical Steel with Vanadium and Titanium inside and outside, should never be cleaned with the use of a Brillo or SOS pad. Hot, soapy water or a good stainless steel cleaner is all that is needed.
The many creative features of this amazing cookware reflect the best of American engineering and craftsmanship. Our cookware is extremely efficient when used on a gas or electric cooking surface. It is the perfect counterpart to

 Surface Care
While our surgical stainless steel quality cookware is made of 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 surface for a long period of time. Strong bleaches can have the same effect. Pitting may result if salt is allowed to remain on the bottom of the pan. Pitting looks like small white spots. This pitting 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 boiling liquid and stirred until it is completely dissolved.

The Vapor Seal Method
Nature designed foods to give us everything we need, naturally. Food contains abundant flavor, vitamins, minerals, digestive enzymes, and color. However, many cooking methods can rob food of its natural qualities. The Vapor Seal creates as seal around the lid; the heat stays inside and is distributed evenly across the bottom and up the sides of the cookware. It cooks food in its own natural liquids, keeping the nutritious value and flavor. Food shrinkage is minimal. The seal is maintained by using low heat, making this cookware the most energy efficient on the market.
 
Simple Basic Rules
Always use the correct size pan. The food should almost fill the pan. Cooking with a pan too large for the food can destroy vitamins and minerals, dry your foods, and possibly cause the food to burn.

Create a Vapor Seal
Fill a pan with fresh or frozen vegetables. Rinse in cold water and drain, the water that clings to the food combines with natural juices. Cover the pan, close the vent, and place the pan over low heat. When the cover is hot to the touch and the cover spins freely on a cushion of water, the vapor seal is formed. If the heat is too low, the cover will not spin. If the heat is too high, the cover will spit moisture.

Self-Storing Covers

The lids can be inverted and nest perfectly in the pan for easy storage.

Vapor Vent

The Vapor Vent should be open for cooking chicken, steaks etc. to a golden brown. The cover with the vent open prevents grease splatter. Vegetables cook in their own juices with the vent closed which preserves vitamins and minerals in the food.

Burn Safe Knobs and Finger Guards
The top knob rests on a finger guard to prevent fingers from touching the hot lid. Both, the knob and the finger guard are made of heat resistant material, suitable for oven temperatures up to 350°F (on bake). The top knob insert has a stainless steel fitting to prevent stripping. The handles and top knobs are dishwasher safe. 

Snap-On and Pushbutton Handles with Flame Guards

Snap-On handles have secure stainless steel fittings. The handle is protected by a stainless steel flame-guard between the handle and pan. Stainless steel fittings welded to the pan ensures stability, resistance to corrosion, stay tight and locked into position. The push-button and Snap-on Handles can be easily removed, turning the pans into Bake ware.

Pushbutton Long Handle

Fitted on the 3/4 QT Saucepan, 1 QT, 1.25-QT Sauté/Saucepan and the Medium Sauté Skillet remove easily for oven baking and use on the grill. Turns cookware to bake ware with handle removed.

Self-Serving Covers

For Informal Dining and hot meals served in pans. Covers can also be inverted as trivets to prevent damage to countertops caused by hot pans – a feature unique to our cookware.  

Stack Cooking
Stack cooking allows cooking with more pans than burners.  A number of foods can be cooked on a single burner, saving energy and money.