Q. What if there is excessive spattering and I can't get a water seal to form?
A. The cause: Probably the heat is too high or perhaps there is too much food or liquid in the utensil.
The Correction: Begin on a medium heat, then reduce burner too low. Use the proper size utensil for the amount of food. Add liquid only as stated in the instructions. If the problem persists see questions 3.
Q. One of my pans has developed a blue tint on the bottom of it. Is there any way to remove it and what is causing it to go like that?
A. When too much heat has been used, heat tints of blue or golden brown or even white, hard water spots may appear. They can be easily removed by using stainless steel cleaner (powder based is recommended). We also recommend you apply the cleaner with a moistened paper towel then rinse under running hot water.
Q. My temperature control doesn't seem to whistle anymore?
A. Check for any obstruction that may be lodged in the control knob. You can unscrew the knob for easy cleaning. Make sure the knob is screwed back on the lid tightly.
Q. If food is burnt in the cookware, how do I clean the cookware?
A. Should you accidentally burn food, half fill the cooled pan with cold water and bring to the boil over a medium heat, boil for a few minutes, allow the pan to cool and then pour out the water. The pan should now be easy to clean with a stainless steel cleaner.
Q. I am finding no matter what I cook with the waterless method of cooking the food seem to stick and burn all the time. What am I doing wrong?
A. You are probably not doing anything wrong. Unfortunately different stoves have different heat settings. We suggest you start heating your pan on a medium heat until the tone sounds then, reduce the heat to low. If you find once you have reduced the heat to low you are till getting a bubbling effect coming from the lid; the heat underneath is too high. We recommend you take the pan half way off the heat source until the element has had a chance to cool a little (approximately 2-3 minutes.
Once cooled you can place the pan back on the element fully, making sure the heat is on a low setting. If when you return the pan to the heat source it still continues to bubble at the lid, finish the cooking process with the pan half off the heat source as before. You can also try adding an extra quarter cup of water in the beginning of the cooking process.
Q. When I take the pan from the stove and let it stand with cooked food in it, I can't get the cover off. What's wrong?
A. The vacuum seal created by the waterless cooking method is so strong that when you turn the heat off the pressure is reduced inside the pan; this then created a suction on the cover. All you need to do is open the control and remove the cover. Should this happen when using a cover without a control, for example the high dome cover, simply return the pan and then remove the cover. Please do not try to pry the lid from the pan as this will cause damage to your utensils.
Q. Can I use my cookware in the oven or under the griller?
A. Yes you can. They are designed to be multifuntional. However please do not put any of the covers with Whistle Controls in the oven or in contact with an element or flame. Covered casseroles are done on top of the stove as opposed to the oven.
Q. I am cooking on a gas stove and I am finding everything is burning and sticking. What am I doing wrong?
A. Take notice next time of the size of the flame as opposed to what the dial on your hot plate is telling you. Start cooking on a medium to high heat where the flame should cover the bottom of the pan but not leap up the sides. When the whistle sounds reduce the flame to almost the blue dots. Some time this requires turning the element back to the almost off position. If you flame simply won't go low enough and you still experience excessive spluttering and burning you could try moving the pan half off the element or investing in a flame tamer mat available from kitchenware or hardware stores. You could also try adding an extra quarter cup of water in the beginning of the cooking process.