Help and Tips
- Place rinsed ingredients (vegetables, dripping wet or drained) with 3 – 4 Tbs. of liquid into the slightly warmed or cold pan. Fill pot ¾ full with ingredients.
- Heat at medium high setting until the first trace of steam begins to escape from the lid. Reduce heat and cook on a low setting.
- If steam is escaping from the lid after heat has been reduced, reduce heat to the lowest setting. If necessary, briefly remove the pan from the heat source or turn stove off for a short time to prevent overcooking or burning.
- Do not season the food until the cooking process is completed. The natural vitamins, flavours and mineral salts are retained inside the food.
- Cooking times for vegetables are highly variable and are comparable to those required for conventional stovetop cooking.
- If the lid is repeatedly removed, add a little water to compensate for the loss. (2-3 Tbs.)
- The perfect cooking temperature (stove setting) is achieved when just a little steam escapes around the rim. If the temperature is too high, lots of steam will be escaping. If the temperature is too low, turn up the heat slightly.
- Always heat empty casserole or frypan for approximately 2 minutes on med-high heat.
- Conduct the “hiss test” to check temperature. Sprinkle a few drops of water into the casserole or frypan. 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, fish 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. This is known as searing. As soon as the meat, fish or poultry no longer sticks to the bottom of the pan, turn it over to brown the other side.
- Place lid on casserole or frypan and reduce temperature to lowest setting after another 2 minutes.
- Depending on the recipe, add the remaining ingredients, cover and continue cooking until desired doneness is achieved.
- Always salt and season after the cooking process is completed.
- Thick pieces of meat should be turned at least twice.
- The ease of cooking.
- Shorter cooking times.
- Increased flavour of the food.
- Increased nutritional value of the food.
- Vegetables retain their bright colours and a firm texture.
- Lower amount of fat and cholesterol in meat dishes.
Undoubtedly raw foods are the most nutritious you could eat. Unfortunately, though, most of us cook our food at high temperatures and in the process destroy much of the valuable vitamins and nutrients that mother nature has packed into it.
Conventional cooking methods are clearly not very effective at preserving the goodness in the foods we prepare.
When you boil your food, up to 50% of the minerals can be leached into the water.
Large amounts of vitamins and minerals are lost through oxidation when steam escapes from your pot.
Nearly all the nutritional value of your food is destroyed when you bake or fry at high temperatures. Fortunately, there is a way to preserve much of the colour, texture and wholesome goodness of our food – simply cook it the waterless way!
Cookware Care Instructions
What Brands of Cleaning Products do you Recommend?
We recommend genuine Sunlight liquid for general cleaning. For stubborn stains on the inside of our pots we use Chemico Paste (available in most supermarkets.)
The Base of My Pots are Black. What can I do?
Use Zeb Oven Cleaner. Oven Cleaner can also be used to clean burnt food deposits.
Why are my Le Morgan Pots a "Golden" Colour?
Any Stainless Steel will discolour at high heat. To reduce discolouration, ensure the following:
- Oven Thermostat is not faulty
- Pot has sufficient quantity of food in it
- Pot is not too close to oven element.
NB. The discolouration is not Rust. It is purely a cosmetic/aesthetic discolouration caused by the accelerated oxidation of chromium in the steel. It will not affect the performance of the pot.
Stainless Steel’s best friends are quite simply soap, or mild detergent, or dilute ammonia in warm water applied with a soft cloth or synthetic sponge. Rinse well and dry with a soft cloth.
Occasionally the use of a mild household cleaner (eg. Handy Andy), a fine synthetic scourer (green “Scotch Brite”) or a brush with nylon bristles may be used. Routine cleaning applied repeatedly over several days will often remove heavy soiling and staining which has occurred will become less noticeable (may even completely disappear).
- Routine simple and gentle cleaning
- Use cleaners showing “Suitable for Stainless Steel”
- Rub in direction of finish
- Repeated routine cleaning rather than aggressive single cleaning
- Do NOT place empty pot on hot stove.
- Do NOT place pot in oven on a high level too close to the heating element to prevent damage or melting of plastic knobs or handles.
- Cook on high cooking heats.
- Use coarse abrasive powders/harsh chemicals
- Use metallic scourers (or brushes with metal bristles)
- Use “Silver Cleaners”
- Avoid prolonged contact with heavily spiced or salty food, raw bloody meat, some salad dressings, citrus juice (especially lemon juice), etc.
- Slight residue of grease, fat or oil is often the cause of dull bluish film
- White marks on inside of cookware is due to inadequate cleaning, hard water or excessive use of salt in cooking. To remove, wash thoroughly using dishwashing liquid and a sponge.
- Discolouration of cookware to a rainbow-straw colour is due to use of excessive heat. Do not use high heat. To remove try dissolving 1 teaspoon tartaric acid in a little water and rubbing gently or try rubbing with a lemon cut in half
- If food sticks to bottom of pot during cooking, then reduce heat. A little oil or water may be needed as this could have been lost when “peeking.” Avoid opening the lid while cooking.
- Some alteration of appearance is inevitable.