Royal Prestige Cookware
Royal Prestige cookware provides a controlled method of cooking for you and your family. It allows you to cook your meals with low temperatures and even heat distribution giving you all the health benefits of waterless cooking and greaseless cooking and the convenience of stack cooking, thanks to the vapor-sealed covers that lock in flavor and nutrients. Our health systems combine innovative design and the highest quality materials to create cookware that will last you a lifetime.
9-Ply Royal Prestige Cookware
The innovative 9-ply Thermal Deluxe Health System incorporates a wall of air within the stainless steel sides of the cookware. This wall functions as insulation, which prevents heat loss during and after cooking. The technique used in creating this thermal wall is exclusive to Royal Prestige. Only the Thermal Deluxe Health System features nine plies that flow up into the sides of the cookware, followed by a thermal wall.
9-Ply Health Systems
Waterless Cooking with Royal Prestige Cookware
Our exclusive line of Royal Prestige cookware is 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 Health Systems 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
Our health systems 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 Health 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.
Stacked Cooking with Royal Prestige Cookware
Stack cooking lets you cook with more pans than you have burners. You'll appreciate this feather of Royal Prestige cookware when you are cooking for a large family gathering or special holiday dinner. The various combinations shown below allow you to cook a number of foods on a single burner, saving energy and money.
Where you see a saucepan sitting on top of the dome cover or the inverted combination unit, it may not have started out there. You must begin cooking most raw vegetables in a saucepan on a burner at medium heat. Once the Redi-Temp™ valve whistles, you can close the valve and place the saucepan on the dome cover to finish cooking. Precooked foods such as canned vegetables or thawed frozen vegetables are the exceptions. You can start them out on top of a stack.