Villaware 8-280 warranty How To Clean, Smoker Cooking with Wood and Other Non-Wood Mixtures

How To Clean

Interior Cleaning

The QuanTanium™ non-stick coating makes it easy to clean with just mild soap and warm water. For burned-on food or grease, just let soak in soapy water overnight, then wash as usual again with soap and warm water. For food that is heavily burned-on, add about 3 tablespoons of bleach to the hot soapy water and let soak overnight. In this case, you should also then re-season the pan like you did for the pan’s first use.

Exterior Cleaning

Wash in hot soapy water, using a soft sponge and mild dish soap. Hand wash only. Do not use harsh detergents or cleansers. Do not use abrasive cleaning powders. Never use metal or other abrasive scouring pads. The use of harsh and abrasive materials will not affect the performance of your cookware, but they will mar the finish. Only hand washing is recommended for your hand-cast cookware. Dishwashing is not recommended.

Important Hints

SWhen nesting or stacking your cookware, use extra care because exterior and interior surfaces can be scratched and damaged. While this will not really affect the cooking performance, it will help keep your cookware in good looking condition.

SNever immerse a hot pan in cold water. Always let the roasting pan cool before washing. Sudden temperature changes will damage your cookware.

SNever overheat an empty pan. This will potentially damage the cookware.

SMetal handles are durable and are used on all professional cookware, but they will get hot. Just as the commercial chefs do, you must use a glove or pot holder. The handles are oven safe, as is all of the cookware itself.

About the Wood Chips

SRemember, the wood chips get burned and add smoke flavor to the food. They are not to be added directly to the food. The wood chips are not edible. Only add the wood chips to the bottom of the pan, underneath the drip pan.

SAfter use, douse the wood chips with water. Hot chips disposed in dry trash container could start a fire.

About Smoker Cooking Times

As recommended, smoke foods on stovetop at medium to high heat. Food types, food sizes and weights, stove types, personal cooking preferences all vary greatly. The recommended cooking window is 30-45 minutes. Sometimes it will be less. Sometimes more. Like all good cooking, smoking is an art. Check your food and use your judgment.

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Smoker Cooking with Wood and Other Non-Wood Mixtures

Wood Chip Smoking

Finely ground wood chips, with the consistency of a coarse sawdust, are ideal for indoor smoking. Fine wood chips burn very efficiently, so that there is a perfect time release of the smoke flavoring effect in the foods, without excess smoke in the kitchen. These are the 6 most commonly used smoking woods:

S Hickory is really the basic wood flavor for smoker cooking. It is a hearty flavor for all types of meats and foods.

S Cherry gives a flavor that is still rich, but a little more on the mild side. It tends to go good with all types of poultry and vegetables.

S Mesquite gives a strong, South-of-the-Border flavor. Remember, it is a strong flavoring, so use sparingly.

S Oak is one of the most basic smoking woods. It works with all meats and more. Experiment and learn to appreciate its unique flavor.

S Apple as with most fruit woods is generally a milder flavor, great for poultry, fish and veggies. Try it with beef too.

S Alder is the common flavor associated with good smoked salmon. Being fairly subtle, this wood is great with fish and vegetables.

Special Non-Wood Smoking Mixtures

Some smoker cooking is done using various unique smoking blends, for example:

SOriental Tea-Based Smoking Mixtures

Ancient oriental cooking has smoked wonderful foods using various blends of flavorful teas, raw rice, brown sugar, ginger, orange peel, spices and more. You can find recipes for Tea-Smoked Chicken and Fish in the recipes section at the end of this booklet.

SFresh Herb & Spice Smoking Mixtures

Various Mediterranean cultures have long enjoyed the smoky flavoring of fresh herbs and spices. Garlic cloves, whole nutmeg, bay leaves, basil, rosemary, thyme, dill… all lend unique, aromatic combinations.

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