Zepter cookware: why?
I was gifted a Zepter pan by my in-laws who are health conscious -- this line is supposed to enable one to cook without fat or water (really, why?)
Here's a link to the product: http://www.zepter.com/MainMenu/Produc...
I was excited at first because I am steak-cooking challenged... and my in-laws touted it as being good for meat.
I read and followed the directions.... But all the happened was that my steak stuck to the bottom... and overcooked. I tried to use the pan once or twice more, but again I had oddly cooked food and a Very Hard to Clean pan -- so I have given up.
Anyway, If anyone has any experience and know-how with this line, please do share -- I hate to wasted a piece of cookware.
I don't have what you have, but it looks like a glorified stainless steel pan.
I'd suggest trying with at least some oil to begin with. Once you're comfortable with that, gradually reduce the amount used and adjust the temperature settings. It looks like you may need an even hotter pan than regular pan frying with oil.
To prepare meat you don't need to use oil because zepter technology allows meat to be cooked in its own fat. Please follow the instruction:
1. Put dry pan on the burner (medium heat), cover with a lid and wait approximately 10 min till the arrow on the thermocontroller reaches place between yellow and green field.
2. Add few drops of water and if you see them "dancing like pearls " it's a sign that you should start cooking. To fry meat you should not use a lid.
3. The meat should not be wet. Put it on the pan and press it few times with a fork.
4. Wait 1-3 min and try to overturn the meat on other side, if it's not easy --STOP! wait another minute and try again.
5. Then fry as usual. We recomend you to don't use salt because meat is salty enough and it will allows you to feel the taste of real meat.
You can follow us http://www.facebook.com/#!/pages/Zept... and ask questions in real time
Why don't you explain what "zepter technology" is?
As far as I can tell from your website, your pans are just SS with encapsulated aluminum disk bottoms, i.e., simple clad. The only thing I can see distinguishes them is the cheap temperature indicator in the lids.
I doubt you are doing anything wrong. Cooking a steak in a thin SS pan without fat is a recipe for disaster.
I'm mystified how (and why) anyone c/would recommend the Zepter line for "fatless"ly cooking a steak. It sounds as unlikely as flame-charring with induction.
Do your inlaws like you?