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There are three different techniques for cooking meats the waterless, greaseless way on to p of the stove: pan broiling, roasting and sautéing.

     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.

Pan Broiling and Sautéing

Because heat is conducted very efficiently through the quality of Health Craft 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 easily from the pan for turning.  To prevent the meat’s surface from toughening while the inside cooks the heat is usually after the initial browning. If the pan is covered, water vapor is trapped and a process more like baking results. Therefore, you must open the vent when pan-frying.
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Rack of Lamb Click here to view video

Roasting 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 relatively short period of time.

     Instructions for roasting on top of the stove are relatively simple to follow. Preheat the pan’s bottom over medium heat or medium-high heat. Sprinkle a few water droplets 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.