Question :

I’d like to ask you a very basic question. To cook with Presto pan, there is usually minute timer; the right time to start the timer - is it right after we put the pan in the stove or after the hiss sound? For example, to stew meat takes 15 minutes, do we start calculate 15 minutes after the hiss sound? (Rim)

Answer :

We start it after the hiss sound, At first we cook it in moderate heat, so after the hiss sound, turn it into low heat fire where there is a discontinuously hiss sound; that’s the exact time when we start to calculate the timer. (Chr, Ver)

Talking about pans, I recall Amway’s pan; due to the LPG’s raising price. Has anyone use/ever use/or know how to use Amway’s queen cook ware? Which we can cook simply on low heat fire, stacked, but cooked and even better cooked cooking. How to use it properly? It’s god to save LPG (stel)

We can cook with QCW pan at 6 stacks for its maximum. Use the lowest pan to cook things that need longer time in cooking, and do it consecutedly. On top of it, we use a 1 liter saucepan to stew/steam vegetables. On the lowest level, we use Dutch Oven + Dome Lid (6 liter size) usually to stew meat (Shin)

Is Dome lid one that has 6 holes in it (similar to one to boil baby milk bottle)? How long does it take to stew meat using QCW pan in a low heat fire? How to make the steam seal? Isn’t it useless without steam seal? I am seriously want to use my QCW pan due to LPG’s raising price. How much does it cost now? One more question: is it true that we can save cooking oil to fry with the saucepan? (stel)

As has mentioned above, when we cook in stacks, on the lowest part, do we merely stew meat or cook it as well? I mean do we simply stew meat or we cook a soup out of it, for instance? How to taste those cookings? Can we do it? Since we have to open the above pan first? (Shin)

Will there is any mixture smell in such cooking. (For example we use the lowest pan to stew meat, the above one to cook other cooking, we stew vegetables on top of it)? Is save means that we can cook various kinds of cooking simultaneously? (ver)

That’s why Amway’s pan is special. We not only can cook mere vegetables altogether, but stack it to make cake is also alright. You probably have a wrong description about the stacking since you haven’t seen it yourselves. We simply stack the pan one by one i.e.: put the lid on the lowest pan before placing another pan on top of it and so on. We can fry many cookings simultaneously such as dried fish, tempe, corn fritter and tofu in one saucepan without mixing their tastes and aromas. Tremendously, there is almost no smoke comes out from the cooking; the cooking oil is also barely be used or absorb into the cookings, so even after we fry something, there is still a lot of cooking oil and it won’t turn its colour into black nor smell dried fish. It is cost effective since we can cook 6 kinds of cookings simultaneously (in stacking) only in a very low heat fire with a small amount of cooking oil. (stel)

I have Amway’s queen cook ware. It does only need very low heat fire and cost effective, especially when we cook various kinds of cookings by stacking it. We can also steam vegetables without any water, thus, we get the maximum nutrient out of it. Unfortunately, I miss the cooking demo where I can clearly learn how to use the pan properly. Cooking with Amway’s QCW, I have to do all the cooking myself; unable to trust my assistant; afraid she will damage the pan?. By the way, it seems that QCW can be functioned as Presto pan, but I haven’t tried it, yet. (On)

QCW is truly awesome. My mother has one set of it & she treats it dearly. I once want to buy it, but right now, the price is too expensive, not applicable with my rarely using the things. I simply lend it from my mother when I need to use it. Btw, moms, has anyone ever use ESAPE wok? There was a cooking demo at my office yesterday. It can fry without any cooking oil, grill satay, stew vegetables with only a little water, and the most special about this wok is that it can be functioned as an oven; simply put baking pan on it, then put the lid on. It’s an oven now. I am very curious about it. Has anyone ever use it or already bought one? Is it good? My experience is that I bought sophisticated pans, even too sophisticated for daily use (merely use by the house maid). This wok doesn’t make from Teflon (as I recall it made of aluminium silver) so, it is a non scratch one. (Vi)-

Essentially, we can do anything simultaneously without mixing the taste and aroma of our cookings. It guaranteed that QCW is excellent due to its material; tough; it is said that it made from 7 layers of steel, thus, the heat is even. I am not quite understand about tasting the cooking, however, can’t we just taste the cooking right after it is cooked, we simply has to put some salt /sugar in it? (Stel)

Yes, it is. I also use doom lid to boil my children’s milk bottle. But the one with 6 holes on it (Utility Rack) is to place some cups for steam cooking. Whether the cooking is tender or not, it depends on the meat’s nature. Tenderloins needs only +/- 1/2 hour to well-done cooked. To gain maximum nutrient, it is deliberately done without a steam seal, because we simply need to turn the lid. It is very comfortable using this saucepan; we can use the cooking oil for 3x frying without changing its colour. (Shin)

If you want to make a meat soup, simply stew the meat until it is well-done cooked before you put the vegetables in it (to avoid damaging the vegetables). We have to take the upper pans before putting the vegetables on the lowest one, but usually the other cookings has already done, so, when the meat is done, there won’t be any pans above it anymore. (Shin)

Take a notice in stewing meat. We must consider the meat we want to cook in 1 liter water small saucepan. Also consider the heat! (Shin)

Some recommended Presto pans by DI moms :

24 cm/7 liter Maxim Presto Pan made in Maspion. It made of aluminum based material for a better and quicker heat spreading; automatic pressure regulator and multi purpose steamer. Bonus one recipe book (Di)

Isa Presto Pan made in Italy. It made of genuine Stainless Steel. We can bake, half an hour steam “ketupat” (steamed rice in coconut leave), fry various kinds of cookings simultaneously in it. Its best thing is that we can pump out the hot steam after cooking. (Ri)

8 liter Korn Presto Pan made in China. (Im)