QUESTIONS AND ANSWERS

Can I use your cookware on my induction-top stove?

Yes you can. Our 7-ply set of cookware is not only constructed of 316 surgical stainless steel with Titanium, but it also has a layer of carbon steel. It has been tested for use on induction-top stoves and works perfectly.

How are the handles placed on your pots?

The pots have handle brackets that are welded onto the pots so that no rivets or screws are inside the pans. A stainless steel flame guard is placed between the virtually indestructible textured, non-slip handles and knobs. Lock washers and stainless fittings keep the handles tight.

How can I tell if a stainless steel is a good grade, and what do the numbers mean?

If the stainless steel is called 'surgical stainless steel,' you can be certain that it is a good grade of stainless steel.
The numbers you spoke of represent the gauge of the steel, and there are a lot of different gauges. Our waterless cookware sets are constructed of 316T Surgical Stainless Steel. This is a high quality, high grade stainless steel, and is used by many hospitals because it's easier to keep clean and sterile. Some of the advantages of this stainless steel that a lesser grade would not have are corrosion resistance, temperature resistance, flavor protection, economy, durability, cleanability, and design flexibility.

Is surgical stainless steel the best material to use in the manufacturing of waterless cookware, or are there other materials that are just as good for this purpose?

Surgical stainless steel is always the best and requires no special instructions unless you're using the waterless method, and even then it's just using your common sense. Neither does it require special utensils, such as wood or plastic. True, it's a bit more expensive, but there are consumers who have had their sets for over 40 years and are still using the same set, and their children will probably inherit the sets one day. No kidding. (See Testimonials )

Why is your cookware priced so much lower than other brands of high quality cookware?

The main reason for the price difference is simple: We are a wholesale supplier of cooking products and accessories, and not a retail outlet. Plus, we market our products over the Internet. We do not advertise, and we do not do bulk advertisement mailings. Neither do we conduct the very popular cooking demonstration parties that many of the other cookware brands do. We leave this form of marketing to our resellers. Plus, since we sell so many sets, we are able to purchase the sets directly from the manufacturer themselves in large, bulk quantities, and are therefore able to receive a large discount on each set, which we pass on to our customers.

By following the marketing plan described above, we save the expensive overhead, which most companies incur, and we're glad to pass each savings on to our customers.

More Q and A's

Q. How does the vapor seal work?
A. The vapor seal is designed to cook vegetables with little or no added water. Rinse your vegetables, place in the pan, turn on medium heat, wait for whistle /vent and reduce to low. The vapor seal is formed when the heat is reduced from medium to low. A ring of water will form between the pan and cover. The reduction of heat reduced the pressure inside the pan creating the vapor seal. This process allows you to cook foods quicker with less heat.

Q. How do I get information on completing my set?
A. BelKraft may have a distributor near you. Call our office toll free at 1-877-523-7800 and we will gladly answer any of your questions

Q. Does scratching the cookware affect it effectiveness?
A. No, you can use any type of kitchen tool in the BelKraft cookware. In cleaning the cookware, we recommend not using abrasive cleaners.

Q. Where do I return my cookware for service?
A. New Era, Inc.
Customer Service Department
1255 Paradise Hill Road
Clarksville, TN 37040
Please include a note that contains a description of the service required, your name, return address and phone number.

Q. What causes food to stick to my cookware?
A. Overheating. If food sticks to your pan, the heat was too high or you had no moisture in the pan. Try adding two tablespoon of water to fresh or frozen vegetables.

Q. What causes my cookware to discolor?
A. Heat Tints. Blue heat tints may result from persistent overheating.
Light Residue. Light colored residue may occur from hard water spots or cooking starchy foods. In either case, spread stainless steel cleaner on a damp pan and rub with a paper towel or cloth in circular motions until pan is clean. Rinse and dry promptly.

Q. What is the best way to clean my cookware?
A. Rinse out any food particles and wash with hot soapy water. Your cookware is also dishwasher safe.

Q. What do I do if I lift the cover before the food is done cooking?
A. Replace the cover, turn the heat to medium, open the valve and wait for the whistle/vent to sound and then close the valve and turn the heat to low. If there is no moisture in the pan, add two tablespoons of water before turning heat back to medium.

Q. How can I get more waterless/greaseless recipes?
A. As of March, 2000, our manufacturer has put together a new waterless cookbook called
Healthy Gourmet. It includes information on how to maximize the benefits of your cookware, updated recipes and recipes from the Pritikin Health Centers.
$19.95

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