Cooking Tips

Thank you again for your recent purchase of FreshBonAppetit waterless/greaseless cookware. We know that you’ll love it just as much as we do. Cooking with waterless/greaseless cookware is fun and easy. You can cook with your new cookware exactly as you have cooked with your cookware in the past (with grease and water); just remember, it will cook much quicker. And there is really no need to cook on high. You’ll save electricity by cooking on lower temperatures and it will still cook faster than non-waterless cookware.  Just remember, have Fun and be Creative.


Guide To Cooking Vegetables In Minutes

When cooking the FreshBonAppetit® way – you can place all your vegetables in one pan as there is no flavor transfer.
First wash or scrub your vegetables in filtered water.

Add two or three ounces of filtered water. Just enough to cover the bottom of the pan.
Place the pan with the Whistle Valve open to the whistle setting on medium/high heat (usually number 6 or 7 on your dial)

After a few minutes you will hear the soft whistle sound. Once it becomes a steady whistle, close the Whistle Valve and turn off the heat.

Until the pot cools a little, vapor may escape from the lid which is normal.
It will be tempting – However do not break the vapor seal or lift off the lid to peek inside the pot until the standing time listed below has passed.

Vegetables Cooking Time

Asparagus, whole spears 5 – 7 min.
Beans, green or wax 8 – 10 min.
Beans, lima 12 – 15 min.
Beets, whole, medium 40 – 50 min.
Broccoli spears 5 – 7 min.
Brussel sprouts 9 – 10 min.
Cabbage, sliced 4 – 6 min.
Carrots, sliced 9 – 10 min.
Cauliflower, separated 5 – 8 min.
Celery, sliced 7 – 8 min.
Corn, kernels, frozen 1/2 – 1 min.
Corn on the cob 12 – 14 min.
Mushrooms, sliced 10 – 15min.

Mushrooms, whole 15 – 20 min.
Okra, small, whole 6 – 8 min.
Onions, sliced 8 – 10 min.
Onions, whole, small 12 – 15min.
Peas, fresh or frozen 2 – 3 min.
Peppers, green or red, diced or strips 4 – 5 min.
Potatoes, sweet, cubed 15 – 20 min.
Potatoes, whole, white, medium 20 – 25 min.
Rutabaga, peeled, diced 17 – 22 min.
Snow peas 3 – 5 min.
Spinach, fresh 2 – 3 min.
Squash, summer sliced 4 – 6 min.
Squash, winter, diced 13 – 15 min.

How To Cook A Crepe

(Using a small skillet)

    1. Heat the skillet, For electric stoves, use a medium high heat, for gas use a medium to low (this allows you to have your hand at 20 cm. from the heat).
      Heat for 3 to 5 minutes or until a drop of water splutters.
    2. Pour enough mix of crepe mix in a big dish, about 2cm.deep.
    3. Pour some vegetable oil and lightly grease all the skillet (the part that is in contact with the stove) you can use a paper towel to do it.
      If there is too much oil, take it up with a paper towel before you add the mix.
    4. Keeping the skillet level, dip in the mix covering only the bottom. Raise the skillet and move around the mix, move the skillet so the mix covers all the holes and is uniform, then place the skillet over the stove.
    5. Fry the crepe until the borders are browned. Then remove from the skillet and place it in a dish with the browned side facing down.
      To maintain the crepe wet, cover the dish immediately with a cover.
    6. Repeat these steps until you finish the mix. Lightly oil the skillet so it doesn’t stick .

Fried Eggs

Melt one tablespoon of butter or margarine in a skillet at medium heat. Break the eggs and very gently place them in the skillet. Season with salt and pepper. Lower the heat and cover with the Whistle Valve closed. Cook for 2 or 3 minutes and serve.

Cooking Vegetables with FreshBonAppetit®

Select the correct size pan, that which can be filled 2/3 to capacity. Add water to cover the vegetables; cover pan, shake and drain. This restores water lost by the vegetables in transit from the garden to the kitchen.

Now add two to three ounces of water and cover pan with the Whistle Valve open and place pan over medium to medium-high heat. When whistle sounds, close valve and turn off the heat to create the seal.

Begin timing vegetables. Standing time varies with the vegetable. (See chart above)

Frozen Vegetables Cooking

Do not rinse the frozen vegetables; just cook them as they are packaged.
Follow the same steps except for the first step (put your frozen vegetables in your pan and add 4 tablespoons of water).

Note: Larger, dense vegetables such as potatoes, whole carrots or sweet potatoes and beets usually require the addition of 3 to 4 tablespoons of water to ensure adequate moisture.

Meat Entrées

An entrée (French, literally meaning entry or entrance) is one of several savory courses in a Western-style formal meal service. Its traditional definition, still used in Europe, Australia, South Africa, New Zealand etc. (indeed, almost everywhere in the world outside of North America) refers to a smaller course that precedes the main course; however, in North America, the disappearance in the early 20th century of a large communal main course such as a roast as a standard part of the meal has led to the term ‘Entrée’ being used to describe the main course itself.
In its use outside of North America, an entrée is more substantial than hors d’uvres and better thought of as a half-sized version of a main course, and restaurant menus will sometimes offer the same dish in different-sized servings as both entrée and main course.

How to Grill the Perfect Steak

There are four different techniques of cooking meats the waterless, greaseless way on top of the stove; roasting, sautéing, pan broiling (stove-top grilling), and baking. Cooking meats with liquids is reffered to braising and marinating.
Throughout this section, you will learn the methods of cooking a roast on top of the stove, how to cook the perfect steak, how to bake, the methods associated with braising, and the quick and easy methods of sautéing. All the recipes are cooked on top of the stove.

Sautéing and Stove-Top Grilling…

Because heat is conducted very efficiently through FreshBonAppetit® Waterless Cookware waterless, greaseless cookware to the meat, the meat’s surface tends to brown very quickly, in 1 to 2 minutes. No fat is needed for cooking. Once the meat is browned sufficiently, it will release from the pan for turning. To prevent the meat’s surface from toughening while the inside cooks the heat is usually reduced after the initial. If the pan is covered, water vapor is trapped and a process more like basting results. Therefore, you must open the vent when pan-broiling (stove-top grilling).

Roasting and Baking on top of the stove…

If you brown first and then roast on top of the stove at medium to medium-high temperatures for a given doneness, your meats will have been cooked in a very short period of time.
Instructions for roasting on top of the stove are relatively simple to follow. Preheat the pan’s bottom over medium or medium-high heat. Sprinkle a few drops of water into the pan. If the water droplets “dance,” then the pan is hot enough to quickly brown the meat. If they just evaporate, then the pan is not hot enough. Place the meat in the pan and brown on all sides.
Cover the pan, close the vent, and reduce the heat to medium-low. When bubbles begin to form around the cover, you have reached the proper cooking temperature for roasting on top of the stove. If there are no bubbles, the heat is too low. If the moisture around the rim of the cover is spitting, the heat is too high. It’s that simple to start roasting your meats the waterless, greaseless way on top of the stove with FreshBonAppetit Waterless Cookware.


Rare: Rest your left thumb against your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That’s what rare feels like.
Medium-Rare: Place your left thumb directly over the center of your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That’s what medium-rare feels like.
Medium: Place your left thumb in between your left forefinger and your left middle finger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That’s what medium feels like.
Medium-Well: Place your left thumb directly over the center of you left middle finger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That ‘ s what medium-well feels like.

Roast Lamb with Demi-Glace

Deglazing – one of the most sought after features by professional chefs and knowledgeable home cooks is FreshBonAppetit® Waterless Cookware’s non-porous surgical stainless steel cooking surface. The pan’s ability to completely deglaze adds the intense natural flavor of the meats cooked without the taste of contamination from the less expensive metals and coatings used in the manufacturing of most other pots and pans.
The chemistry of searing (caramelizing) the outer surface of meat is to cook it when it is nearly room temperature. When placed into a hot pan, the meat immediately sticks to the pan and the natural salts and sugars in the meat are drawn to the surface along with melting marbleized fat. This process not only provides intense flavor to the outer surface of the meat but the melting fat lubricates the pan as the meat is naturally tenderized. The result, the juices are locked inside, and the meat removes easily from the pans surface when the searing process is complete. Secondly, the residue remaining on the pan contains intense natural flavor. When meat stock, wine or liquid is added (deglazing), the residue is released to form a complimentary au juice, or simmered down to become an intensely flavored gravy or demy-glace.