Many Congratulations on the purchase of your RUN Hand-Cast Aluminium Cookware.

 RUN pans are made by hand of heavy gauge hand cast aluminium, they heat quickly and evenly and are very long lasting. The surface is made up of three layers of laminate which forms the ceramic surface.

            ALWAYS, ALWAYS, HEAT & POLISH THE PAN BEFORE USE.

 

Lids.

Tempered glass covers allow easy viewing of cooking food, and these together with the lid knobs are oven proof.

Cool lid slightly before washing, as placing a hot lid in cooler water could result in cracking.

 

Handles.

The handles on your RUNCOOKWARE pans are oven proof  but do not place directly above flame. But remember they will be hot after use in the oven. Should you accidentally damage your handle or lid knob they are easily replaceable (and in most cases this will be free of charge).

 

Types of  Cookers.

Your RUNCOOKWARE  is suitable for use on virtually every type of hob ( with the exception of induction).  Aluinium begins to heat quickly, in fact as soon as the pan is in contact with heat source and as it conducts so well food will from all sides at once which makes the pan ideal for cooking at both low and high temperatures.

 

Methods of Cooking and Economy of Use.

Your RUNCOOKWARE pans can be used for virtually every type of cooking method whether it be low temperature  cooking or high temperature cooking. i.e. stir fry, as your pan go to high temperatures and store the heat it does not cool down when the food is placed in the pan so you will achieve excellent results when stir frying. You may also cook fat free but always remember this will depend on the product you are cooking i.e. you will never achieve fried onions without using oil or butter, obviously you would end up with a baked onion as opposed to fried. Waterless cooking - do not confuse waterless cooking for liquidless - cooking food does need some moisture in the cooking process, the point is to use minimum amounts of water to preserve nutritional elements (see vegetable cookery).

Cooking with RUN cookware conseres energy, as it conducts and stores heat quickly thus enabling you to cook at low heat settings, and because you can roast or bake on the hob, the cost of  heating your oven is saved. You can use RUN pans to cook as you would normally but the following ideas as suggestions with a difference.

Some of the following methods of cooking may seem alien to you. (i.e. bake a pie or rosat a joint on the top hop ). These are not mandatory, only suggestions but excellent results are achieved by the low heat, waterless methods.

Always try to use a pan proportionate to the amounts of food you are cooking, try not to overfill the pan, about two thirds full is a general rule. But you can always cook a small amount in a larger pan. Always use wooden or non-stick type utensils.

Your RUN pan is of such a high quality you can use it to melt sugar on the surface. Heat and polish the pan on medium heat, sprinkle the suger on the surface then turn the heat up high, it will melt the suger and caramelise it, adjust the heat according to the degree of caramelisation you require, use for such dishes as caramelised fruits, cre`me caraml, cre`me brule'e.

The RUN pans are perfect for Tarte Tatin as it is perfect for the sugar caramelisation and goes in the oven to cook the pate'.

VEGETABLES.                                                                                                               

Until you have cooked vegetables in the following way you will not have tasted the true taste of  vegetables cooked naturally, using little water and low heat you save more vitamins and flavour, have more colour retention and use less fuel.

Waterless Method.

This method is as it suggests (less water). Heat and polish the pan, as per the instructions, just cover the base with water, place the vegetables in (up to two-thirds full) salt optional, cover with lid. Once the water boils turn the heat down to a low setting, the cooking time is about the same time as if you were boiling them in larger amounts of water. Should you notice large amounts of steam escaping turn the heat down. Potatoes can also be cooked by this method but traditional methods are also suitable.

Various types of vegetables can be cooked at the same time. Using the saute' or shallow casserole place small piles of different vegetables in the base of the pan, cook as  above (cut equally dependent on the type of vegetable so they all cook evenly).

Cooking vegetable on a high heat using small amounts of water can also be achieved but you will have to keep a closer eye on the pan to ensure you do not allow the pan to boil dry - vegetables are usually cut into small pieces when using this method.

 

Julienne Carrots.

 Cut carrots into julienne strips, heat and polish the pan, place a small amount of water in the base of the pan, add carrots, salt to taste and allow to cook rapidly with the lid on. By using a small amount of water it should have evaporated by the time the carrots are cooked (if not drain). Add a knob of  butter sprinkle a little suger on (especially if using end of season carrots), a nice glaze will be achieved, serve immediately sprinkled with chopped parsley.

Batons of carrots can be used instead of  julienne, but a little more water should be added to compensate for the longer cooking time.

Cabbage.

Cabbage can be cooked by the same method, shred the cabbage very finely, cook as above omitting the suger.

Cabbage - Waterless Method

Cut a Savoy cabbage into six through the stalk ( leaving the stalk on ) cook by the waterless method above, brush with melted butter before serving.

Potatoes.

All the various methods of cooking potatoes can be done in your RUN pans, Remember your RUN pan will go in the oven if you so wish.

Crispy Roast Potatoes.

Peel and wash your potatoes, cut into the desired shape, par boil, drain, then roll in seasoned flour, Heat and polish the pan, heat same oil in the pan, put in the potatoes and toss to coat with the hot oil, then place in the oven (without the lid) and roast until golden brown.

Saute' Potatoes, Bacon, Onions, Mushrooms and  Peppers

Method 1

Part boil the potatoes, cut into thick slices. Heat and polish the pan, saute' diced streaky bacon in some olive oil and butter, add the diced onions, peppers and mushrooms and then add the sliced potatoes and saute' until golden brown, sprinkle with salt, black pepperand chopped parsley.

For a hotter version add either cayenne, paprika or chilli powder to taste during cooking.

Method 2

Using raw potatoes - heat and polish the pan, add olive oil and butter, placed the sliced potatoes in the base of the pan, put the lid on and turn the heat down to low. Whilst the potatoes are browning on the base the steam created will help cook the top of the potatoes. After a while turn the potatoes over and repeat, add the other ingredients and cook until golden brown.

Rice

Rice may be cooked in the normal way but why not try either of these methods.

Method 1

Heat and polish the pan, add sufficient olive oil (to fry the amount of rice you are cooking), add the washed and dried basmati rice, fry until evenly browned stirring as it browns then add chopped onion and fry for one minute, add water or stock (sufficient for the rice to absorb it's own volume),bring to the boil and season, cover with lid and remove from the heat and allow to stand. The rice will absorb the liquid and cook out without any further heat as there is sufficient heat stored in the pan. This takes about 15-20 minutes. If there is any moisture left in the pan, drain.

Method 2

Heat and polish the pan, place sufficient water in the pan for the amount of rice used, add salt and turmeric (1 tsp per 3pints of water ) more if you require a deeper colour, bring to the boil, add the washed rice and stir boil for 2 minutes, remove from the heat leaving the lid on, allow to stand for 15-20 minutes until the rice is cooked, drain and rinse. 

Fry diced onions, red pepper, sliced mushrooms,  add rice and quickly stir fry, add flaked almonds, defrosted garden peas and sultanas, sprinkle with chopped coriander. Ideal for serving with curries.

Various colours can be achieved by adding food colours to your water.

Soups, Stock and Sauces

For all of the above in general your normal method of cooking will suffice, you will achieve excellent  results when doing soups and sauces - remember always to use wooden or non-stick spoons.

Remember when leaving sauces in the pan they will cook on slightly because of the heat retention of your pan.

Eggs

Your RUN Cookware is ideal for cooking eggs because of its superb non-stick qualities - remember always polish your pan before use.

Fried Eggs

These can be cooked with or without fat. But remember if you are cooking without  fat do not get the pan too hot as you will overcook the base of the egg before the top is cooked. Also the way you glaze the yolk using fat is to splash hot fat over it, but without fat the alternative is to place a damp tissue in the opposite corner of the pan to the egg, place the lid on so the steam created off the damp tissue can glaze the egg yolk.

Scrambled Eggs

The worst thing about scrambled eggs is cleaning the pan afterwards, you will now no longer have this problem, you will find none of the egg sticks to the pan.

Classical Scrambled Egg

Only the yolk was used to prepare this dish, but excellent results can be achieved using the whole egg. Beat and season the eggs. Heat and polish the pan, add a knob of  butter, melt and add the eggs. Cook on a low heat to coagulate the eggs stirring constantly. Just as the eggs set stir in some double cream, serve at once. (If you leave the eggs in the pan they will continue cooking). Various ingredients can be added - diced cooked bacon, mushrooms, smoked salmon etc.

Omelette

You should be able to create the perfect omelette with your RUN cookware with or without the use of oil or butter. The size of  the pan used should  depend on the number of eggs used i.e. 20cm -2 eggs, 24cm -3 eggs.

Spanish Omelettes can be finished off under the grill or in the oven.

Bacon

The best way to cook bacon in your pan if not using dry cured (which does not contain the saline solution ) is to heat and polish the pan, put the bacon in the pan, have a piece of  kitchen tissue to hand, as the saline solution start to come out of  the bacon soak it up with the tissue, turn the bacon over and repeat the process, once the solution has been removed cook on.

If you like your bacon very crispy, as there is little fat to render off add some fat to assist in the crisping.

Note if you add fat to the pan at the start of the cooking as the saline renders out of the bacon and mixes with  the hot fat it will cause spitting. Best pans to use are either grill, frying pan or saute' pan.

Fish

Once again all the usual methods of fish cookery can be achieve in your RUN pan. Our grill pan is ideas for all fish grilling or griddling. .But excellent pan fried fish will be achieve from our plain based pans.

When poaching fish whether in wine stock or water you may find there is sufficient heat stored in the pan to finish cooking the fish away from  the heat with a lid on, i.e. bring the stock to the boil with the fish in, or place the fish in the boiling stock, and leave off the heat to finish cooking. This is suitable for small fillets or thin fish. If using whole fish or very thick fish you will have to poach on a low heat for afew minutes before removing from  the heat to finish cooking.

Meat

 You may if you wish, after polishing your pan use your RUN cookware as a roasting dish in the oven but roasting on the hob produces excellent results.

Hob Roasting

Heat and polish the pan, place the room temperature joint of meat or chicken etc. in the pan (on its own - no fat or liquid ), place the lid on and leave on high heat for 2/3 minutes during which time you will get some browning occurring. (Remember the meat will only brown where it comes into contact with the surface of the pan ). Turn the joint over and repeat, then turn the heat down to very low until you can just see the juices from the meat bubbling. Roast on for about 15% less cooking time than you would normally.

If you like your meat particularly crispy place under a fierce grill for a minute or so to crisp up, then allow the joint to rest.

The savings on your fuel bills are tremendous, the meat is never dried out, instead it is succulent and tender. As you have not cooked it in a dry heat oven the cooking moisture loss is also less, thus a higher yield.

Braising, Casserole or Stews

These can all be done on the hob - far cheaper than in the oven - always cook on a low temperature for the above methods - excellent for curries, stews, bolognaise etc. Heat and polish the pan,add some olive oil if  required, brown off the meat, add the stock, onions, vegetables etc. and turn the heat low - just simmering - for the normal cooking time.

Saute'

RUN cookware saute' pans are excellent for all types of saute' dishes.

Grilling or Pan Frying

Grilling and Pan Frying of meats, can all be done with or without the use of oil or fats. Where the mean is low in natural fat content oil can be brushed on the surface of the meat before grilling or pan frying. Vegetables are also nice brushed with oil and cooked on our griddle. ( See Chargrilled Vegetables plus Blue Cheese in the Recipes)

Baking

Pies, cakes and yeast goods can all be cooked in the pan in the oven, but you can also bake on the hob. It is not necessary to pre cook pie filling, i.e. apple etc. these will cook perfectly well if sliced into the pie raw, being cooked in its own natural juices without the addition of any water. Brush alittle melted butter on and sprinkle with suger. With meat pies brown the meat in the pan prior to putting in the pastry case. Use a pre - cooked filling or if beef mince is used if can be cooked from raw.

Typical  Method of  Pie baked on Hob

Polish the pan and allow to cool. Grease the frying or saute' pan, line with short crust pastry, add filling, cover with pastry and seal. Heat up the pan with lid on and then turn down to low heat and cook for the same time as you would in your oven. (This will depend on the amount and type of filling). When cooked place under the grill for a few seconds to brown the pie top.

The same method is used for both sweet and savoury pies

Stir Frying

You will find your saute' pans are ideal for stir fry dishes, as you can get the pan nice and hot and maintain the heat due to the excellent heat retention qualities of your RUN pan, thus enabling you to stir fry quickly as is the requirement of  Chinese cookery and of course your food will not stick to the surface of the pan.

By now you should have a good insight into the qualities of your pan and how to use it for the best results. But if you are not sure about anything, no matter how trivial you may feel it is, please do not hesitate to call us.

The following recipes are only rough guides and just a few examples of some of the things you can do in the RUN Cookware. Use your own favourite recipes, but one thing to remember is our pans store heat, so you may need to turn the heat source down when cooking and also food will continue cooking if left in the pan with the lid on, especially delicate foods.