Villaware 8-280 - Manual (Page 4)

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How To Clean
Interior Cleaning
The QuanTanium ™ non-stick coating makes it easy to clean with just mild soap and warm water. For burned-on food or
grease, just let soak in soapy water overnight, then wash as usual again with soap and warm water. For food that is heavily
burned-on, add about 3 tablespoons of bleach to the hot soapy water and let soak overnight. In this case, you should also
then re-season the pan like you did for the pan’s first use.
Exterior Cleaning
Wash in hot soapy water, using a soft sponge and mild dish soap. Hand wash only. Do not use harsh detergents or
cleansers. Do not use abrasive cleaning powders. Never use metal or other abrasive scouring pads. The use of harsh and
abrasive materials will not affect the performance of your cookware, but they will mar the finish. Only hand washing is
recommended for your hand-cast cookware. Dishwashing is not recommended.
Important Hints
S
When nesting or stacking your cookware, use extra care because exterior and interior surfaces can be scratched
and damaged. While this will not really affect the cooking performance, it will help keep your cookware in good
looking condition.
S
Never immerse a hot pan in cold water. Always let the roasting pan cool before washing. Sudden temperature
changes will damage your cookware.
S
Never overheat an empty pan. This will potentially damage the cookware.
S
Metal handles are durable and are used on all professional cookware, but they will get hot. Just as the commercial
chefs do, you must use a glove or pot holder. The handles are oven safe, as is all of the cookware itself.
About the Wood Chips
S
Remember, the wood chips get burned and add smoke flavor to the food. They are not to be added directly to the
food. The wood chips are not edible. Only add the wood chips to the bottom of the pan, underneath the drip pan.
S
After use, douse the wood chips with water. Hot chips disposed in dry trash container could start a fire.
About Smoker Cooking Times
As recommended, smoke foods on stovetop at medium to high heat. Food types, food sizes and weights, stove types,
personal cooking preferences all vary greatly. The recommended cooking window is 30-45 minutes. Sometimes it will
be less. Sometimes more. Like all good cooking, smoking is an art. Check your food and use your judgment.
Smoker Cooking with Wood and Other Non-Wood Mixtures
W o o d C h i p S m o k i n g
Finely ground wood chips, with the consistency of a coarse sawdust, are ideal for indoor smoking. Fine wood chips
burn very efficiently, so that there is a perfect time release of the smoke flavoring effect in the foods, without excess
smoke in the kitchen. These are the 6 most commonly used smoking woods:
S Hickory
is really the basic wood flavor for smoker cooking. It is a hearty flavor for all types of meats and foods.
S Cherry
gives a flavor that is still rich, but a little more on the mild side. It tends to go good with all types of
poultry and vegetables.
S Mesquite
gives a strong, South-of-the-Border flavor. Remember, it is a strong flavoring, so use sparingly.
S Oak
is one of the most basic smoking woods. It works with all meats and more. Experiment and learn to
appreciate its unique flavor.
S Apple
as with most fruit woods is generally a milder flavor, great for poultry, fish and veggies. Try it with beef too.
S Alder
is the common flavor associated with good smoked salmon. Being fairly subtle, this wood is great with fish
and vegetables.
Special Non-Wood Smoking Mixtures
Some smoker cooking is done using various unique smoking blends, for example:
S Oriental Tea-Based Smoking Mixtures
Ancient oriental cooking has smoked wonderful foods using various blends of flavorful teas, raw rice, brown sugar,
ginger, orange peel, spices and more. You can find recipes for Tea-Smoked Chicken and Fish in the recipes section
at the end of this booklet.
S Fresh Herb & Spice Smoking Mixtures
Various Mediterranean cultures have long enjoyed the smoky flavoring of fresh herbs and spices. Garlic cloves,
whole nutmeg, bay leaves, basil, rosemary, thyme, dill… all lend unique, aromatic combinations.
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