Dura-Pan 3-Piece Slide-Out Pan Set Instruction Manual

made exclusively with
NON-STICK COATING
CURTIS STONE

3-PIECE SLIDE-OUT PAN SET
INSTRUCTIONS

Seared Scallops and Spring Vegetables with Thai Coconut Sauce
Serves 4
Prep Time 15 minutes
Cook Time 25 minutes
Make-Ahead Sauce can be made 1 day ahead, cooled, covered, and refrigerated; reheat over low heat.

INGREDIENTS FOR
VEGETABLES AND SCALLOPS
2 tsp. olive oil
1 shallot, sliced
1/2 stalk lemongrass, sliced
1/2 red jalapeño pepper, seeded, coarsely chopped
2 garlic cloves, sliced
1 inch fresh ginger, peeled, thinly sliced
1 cup unsweetened coconut milk
1 1/2 tsp. fish sauce
1 lime, zested, juiced| INGREDIENTS FOR
VEGETABLES AND SCALLOPS
3 tbs. olive oil, divided
6 baby bok choy, trimmed, halved lengthwise
6 baby carrots, halved lengthwise
12 sugar snap peas, trimmed
12 large sea scallops, tough side muscle removed, patted dry
1/4 cup slivered almonds, toasted Cilantro sprigs, for garnish
---|---

METHOD FOR SAUCE

1. Heat a Curtis Stone 7” Slide-Out Pan over medium-low heat. Add olive oil, then add shallots, lemongrass, and jalapeños and cook, stirring often, for 3 minutes, or until shallots are translucent. Stir in garlic and ginger and cook 2 minutes, or until fragrant. Add coconut milk, bring to a simmer, and cook gently for 3 minutes to infuse flavors. Remove from heat and stir in fish sauce, lime zest, and 1 1/2 tsp. lime juice. Cover and steep 10 minutes. Strain sauce through fine-mesh strainer and keep warm.
   METHOD FOR VEGETABLES

2. Heat a Curtis Stone 11” Slide-Out Pan over medium-high heat. Add 1 tbs. olive oil, then place bok choy cut side down in pan and cook 1 minute, or until golden brown on bottom. Turn bok choy over and cook 2 minutes to lightly brown other side. Move bok choy to one side of pan. Add carrots to empty side of pan and cook 1 minute, or until they begin to soften slightly. Add sugar snap peas and 3 tbs. water, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes, or until peas and carrots are crisp-tender. Season with salt.
   MEANWHILE, TO COOK SCALLOPS

3. Season scallops with salt and pepper. Heat a Curtis Stone 9” Slide-Out Pan over high heat until very hot. Add remaining 2 tbs. olive oil, then scallops, and cook 2 minutes per side, or until golden brown on each side and cooked through. Transfer scallops to paper towels to drain briefly.
   TO SERVE

4. Divide scallops and vegetables among four dinner plates. Spoon coconut sauce over and around scallops. Sprinkle with almonds, garnish with cilantro, and serve.

New York Strip Steaks with
Asparagus & Green Peppercorn Butter
SERVES 4
PREP TIME 15 minutes
COOK TIME 15 minutes
MAKE-AHEAD Green peppercorn butter can be made up to 4 days ahead, covered and refrigerated; bring to room temperature before using.

INGREDIENTS

2 sticks unsalted butter, softened
3 tbs. green peppercorns in brine, drained and chopped
2 tbs. fresh lemon juice
1 tbs. finely chopped fresh parsley
1 tbs. finely chopped fresh tarragon
1 tbs. finely chopped shallots
2 tsp. hot English mustard
4 NY strip steaks (about 10 oz. each)
3 tbs. olive oil, divided
1 bunch asparagus, trimmed
4 cups (lightly packed) baby arugula

METHOD

1. Using electric mixer fitted with paddle attachment, beat butter in bowl on mediumhigh speed 6 minutes, or until butter is light and fluffy. Add green peppercorns, lemon juice, parsley, tarragon, shalloaqaats, and mustard and mix on low speed for about 2 minutes, or until ingredients are well blended. Season with salt. Alternatively, stir ingredients together until combined (butter will be less fluffy).
2. Season steaks generously with salt and pepper. Heat the Curtis Stone 11” and 9” Slide-Out Pans over medium-high heat. Add 1 tbs. oil to each pan. Divide steaks between pans and cook 3 to 4 minutes per side, or until browned on both sides and internal temperature is 125°F for medium-rare doneness. Transfer steaks to resting rack or trivet to rest 5 minutes.
3. Wipe out 11” Slide-Out pan and return to medium-high heat. Add remaining 1 tbs. oil, then asparagus, and cook, turning as needed, for 5 minutes, or until slightly browned and crisp-tender.
4. Divide asparagus among four dinner plates. Mound arugula over asparagus. Slice steaks against the grain and place atop arugula. Spoon some butter on steaks and serve immediately.
   

Salmon Salad with Creamy Sesame Dressing
SERVES 4
PREP TIME 15 minutes
COOK TIME 6 minutes
MAKE-AHEAD Dressing can be made up to 2 days ahead, covered and refrigerated.

INGREDIENTS FOR DRESSING
1/3 cup plain Greek yogurt
1/3 cup rice wine vinegar
1/4 cup white miso
3 tbs. vegetable oil
2 tbs. soy sauce
4 tsp. sugar
2 tsp. finely grated fresh ginger
1 tsp. sesame oil| INGREDIENTS FOR SALAD
4 salmon filets, skin off (6 oz. each)
3 tbs. white sesame seeds
2 tbs. vegetable oil
1 head green leaf lettuce, leaves separated
2 cups cherry tomatoes, halved
1 avocado, halved, pitted, diced
1/2 cup cashews, toasted, coarsely
chopped
1/4 cup each torn fresh cilantro and mint leaves
---|---

Roasted Spaghetti Squash
with Sage Brown Butter
Serves 4
Prep Time 10 minutes
Cook Time 50 minutes

INGREDIENTS
1 spaghetti squash (about 3 lb.), halved, seeded
2 tsp. olive oil
3 tbs. unsalted butter
6 fresh sage leaves
1-oz. piece of Parmesan cheese

METHOD

1. Position rack in bottom of oven; preheat to 375°F
2. Using fork, pierce squash all over. Coat squash all over with oil and season with salt and pepper. Place squash, cut side down, on a Curtis Stone 11” Slide-Out Pan. Roast 45 minutes, or until tender and small knife easily pierces squash. Turn squash halves over and set aside to cool slightly.
3. Meanwhile, heat a Curtis Stone 7” Slide-Out Pan over medium-high heat. Add butter and swirl until butter melts and begins to foam. Continue to swirl pan for 2 minutes, or until butter has stopped foaming. Stir in sage leaves and remove from heat. Season with 1/2 tsp. salt.
4. Using fork, scrape squash flesh crosswise into long strands. Transfer half spaghetti squash to warm platter or divide among 4 warm plates. Using rasp grater, finely grate half of Parmesan cheese evenly over top of squash. Spoon remaining squash over cheese and grate remaining cheese over second layer of squash. Spoon sage brown butter over. Sprinkle with freshly ground black pepper and serve.
   Peach & Cherry Mini Crostatas
   MAKES 4
   PREP TIME 30 minutes
   COOK TIME 1 hour
   MAKE-AHEAD Unbaked crostatas can be formed and then frozen for up to 5 days. Bake frozen crostatas without thawing, but allow a few extra minutes to bake.
   NGREDIENTS
   1 1/2 cups unbleached all-purpose flour
   1 1/2 tsp. sugar
   3/4 tsp. kosher salt
   12 tbs. (1 1/2 sticks) very cold unsalted butter, diced
   1/4 cup (or more) ice water
   1/3 cup granulated sugar
   1/2 tbs. unbleached all-purpose flour
   1 tsp. ground cinnamon
   1 lb. ripe but firm peaches, pitted, cut into 1/2-inch wedges
   4 oz. (about 1 cup) fresh cherries, pitted
   4 disks All-Butter Pie Dough (recipe follows)
   1 tbs. heavy cream
   2 tsp. coarse sanding sugar
   Lightly sweetened whipped cream or vanilla ice cream, for serving

METHOD

1. Place rack in lowest position of oven; preheat to 375°F. 2
2. In large bowl, mix granulated sugar, flour, and cinnamon. Fold in peaches and cherries. Set aside, tossing fruit occasionally.
3. Roll out each dough disk on lightly floured surface to 8 inch diameter.
4. Divide fruit mixture among dough disks. Fold dough edges over portion of filling, softly pleating edges. Cover crostatas and refrigerate 30 minutes, or until dough is cold and firm.
5. Brush crusts with cream and sprinkle with sanding sugar. Divide crostatas between the Curtis

All-Butter Pie Dough
MAKES Enough dough for 4 individual crostatas
MAKE-AHEAD Dough disks can be made up to 1 day ahead and refrigerated, or frozen up to 1 month.
INGREDIENTS
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp. sugar
3/4 tsp. kosher salt
12 tbs. (1 1/2 sticks) very cold unsalted butter, diced
1/4 cup (or more) ice water

METHOD
1 In food processor, mix flour, sugar, and salt. Add butter and pulse just until mixture resembles coarse meal. Drizzle 1/4 cup ice water over dough and pulse just  until dough pulls away from sides of bowl (mixture will still look crumbly). Add more ice water by teaspoonfuls to moisten, if necessary.
2 Transfer mixture to work surface and press dough together. Divide dough into 4 equal pieces. Flatten each piece into disk and wrap each disk separately in plastic. Chill at least 1 hour and up to 1 day.

Cheesy Onion-Bacon Frittata
SERVES 4
PREP TIME 10 minutes
COOK TIME 30 minutes
MAKE-AHEAD Frittata is best served as soon as it is made.
INGREDIENTS
3 slices bacon
1 small yellow onion, thinly sliced into rings
2 tsp. fresh thyme leaves
8 large eggs
4 oz. cream cheese, room temperature
2 oz. Fontina cheese, coarsely grated (about 3/4 cup)

METHOD

1. Preheat oven to 400°F.
2. In a Curtis Stone 9” Slide-Out Pan over medium-high heat, add bacon. Cook 3 minutes per side, or until crisped. Remove from pan and coarsely chop; reserve.
3. Pour off all but 1 tbs. bacon fat from pan and return to medium-high heat. Add onions and thyme and cook, stirring, for 8 to 10 minutes, or until onions are brown and begin to soften.
4. Meanwhile, in large bowl, whisk eggs to blend. Whisk in cream cheese as much as possible (it will retain some chunks). Fold in Fontina cheese, 3/4 tsp. salt, and 1/4 tsp. pepper.
5. Pour egg mixture into pan and stir to distribute onions. Scatter bacon pieces over frittata and transfer to oven. Cook for about 12 minutes, or until eggs have just set.
6. Slide frittata onto cutting board, slice, and serve.

Rolled Mushroom & Leek Omelets
SERVES 4
PREP TIME 15 minutes
COOK TIME 16 minutes

INGREDIENTS

4 tbs. unsalted butter, divided
2 cups (4 oz.) sliced stemmed fresh shiitake mushrooms
1 cup sliced leeks (white and pale green parts only)
8 large eggs
1/4 cup whole milk
1 cup shredded Gruyere cheese
1 tbs. finely chopped parsley

METHOD

1. In a Curtis Stone 9” Slide-Out Pan over medium heat, melt 2 tbs. butter. Add mushrooms and leeks and sauté 8 minutes, or until mushrooms are tender. Remove from heat and set aside.
2. In large bowl, whisk eggs, milk, and 1/2 tsp. kosher salt to blend.
3. Heat a Curtis Stone 11” Slide-Out Pan over medium-low heat. Add 1/2 tbs. butter and swirl to coat. Pour in one-fourth egg mixture, swirling pan to coat  bottom evenly, and cook 30 seconds to 1 minute, or until most of egg is set but still runny on top. Scatter one-fourth Gruyere cheese and one-fourth mushroom- leek mixture over omelet. Using wide spatula and tilting pan slightly, gently fold and roll omelet away from you. Slide omelet onto plate. If desired, keep omelets  warm in 200°F oven while making remaining omelets. Repeat to make 3 more omelets.
4. Sprinkle omelets with parsley and serve.

Patty Melts
SERVES 4
PREP TIME 15 minutes
COOK TIME 25 minutes
MAKE-AHEAD Onions can be made up to 2 days ahead, cooled, covered, and refrigerated.
Rewarm over low heat.

INGREDIENTS
1 tbs. butter
1 lb. yellow onions, thinly sliced
1 lb. 85% lean ground beef
1/2 cup mayonnaise
2 tbs. Dijon mustard
8 slices sourdough bread
8 slices Pepper Jack cheese or Monterey Jack cheese

METHOD

1. In a Curtis Stone 9” Slide-Out Pan over medium-high heat, melt butter. Add onions and cook, stirring often, for 15 minutes, or until golden. Remove from heat and stir in 1 tbs. water. Season with salt and pepper and set aside.
2. Divide beef into 4 balls. Press into oval patties (roughly same shape as sourdough slices) that are about 1/4 inch thick. Sprinkle with salt.
3. Heat 11” and 9” Slide-Out Pans over medium-high heat. Divide patties between pans and cook 2 minutes per side, or until browned on each side but still pink in center. Transfer to plate. Wipe out pans.
4. In bowl, whisk mayonnaise and mustard. Spread heaping 1 tsp. mayonnaise mixture over both sides of each bread slice.
5. Top each of 4 bread slices with 1 cheese slice then 1 cooked patty. Spoon onions over patties. Top with remaining cheese slices and remaining bread slices. Press sandwiches to flatten slightly.
6. Place 11” and 9” Slide-Out Pans over medium heat. Divide sandwiches between pans and cook about 3 minutes per side, or until bread is toasted and cheese melts. Slice patty melts in half and serve.

Rolled Crêpes with Strawberry Syrup
& Ricotta Cream
SERVES 4
PREP TIME 35 minutes
COOK TIME 25 minutes
MAKE-AHEAD Crêpe batter can be made up to 1 day ahead, covered and refrigerated.

INGREDIENTS FOR CRÊPE BATTER
1 cup all-purpose flour
1 1/4 cups whole milk
1/2 cup heavy cream
2 large eggs
4 tsp. sugar
3 tbs. unsalted butter, divided| INGREDIENTS FOR RICOTTA CREAM
1 cup whole milk ricotta
2 tbs. heavy cream
2 tbs. powdered sugar
INGREDIENTS FOR STRAWBERRY
SYRUP:
12 oz. strawberries, sliced
1/4 cup pure maple syrup
---|---

METHOD FOR CRÊPE BATTER

1. In blender, combine flour, milk, cream, eggs, sugar, and pinch of salt and blend until smooth. Cover and refrigerate 30 minutes.
   METHOD FOR RICOTTA CREAM AND STRAWBERRY SYRUP

2. In medium bowl, using silicone spatula, stir ricotta, cream, and powdered sugar until creamy. Set aside.

3. Heat a Curtis Stone 9” Slide-Out Pan over medium-high heat. Add strawberries and maple syrup and cook 1 minute, or until strawberries soften just slightly and begin to release their juices. Don’t let strawberries cook too long or they will become mushy. Remove from heat and keep in warm place.
   METHOD TO COOK CRÊPES AND SERVE

4. Heat a Curtis Stone 11” Slide-Out Pan over medium-low heat. Melt 1 tsp. butter in pan.

5. Pour 1/3 cup batter into center of pan and swirl to coat bottom thinly. Cook 2 minutes, oruntil edges of crêpe are light brown.

6. Loosen edges gently with thin spatula and carefully turn crêpe over. Continue cooking 1 minute, or until bottom begins to brown in spots.

7. Transfer crêpe to plate. Repeat with remaining batter, adding butter to pan as needed, andforming 8 crêpes in total.
   METHOD TO ASSEMBLE AND SERVE CRÊPES

8. Lay one crêpe flat on work surface and spread 2 tbs. ricotta cream over crêpe in thin layer. With shorter side facing you, tightly roll crêpe up and place, seam side down on serving platter. Repeat to assemble remaining crêpes.

9. Spoon warm strawberry syrup over crêpes and serve immediately.

SET INCLUDES
• 7” Slide-Out Pan with stick handle
• 9” Slide-Out Pan with stick handle
• 11” Slide-Out Pan with stick handle

DURA-PAN® PRODUCT INFORMATION
• Pressed aluminum body for quick heat and even cooking
• Exclusive Dura-Pan ® non-stick surface for reliable food release and easy cleaning
• Double-riveted stainless steel stick handle
• Dishwasher safe
• Suitable for oven and cooktop use

DURA-PAN® NON-STICK INTERIOR
• 5 layers of interior coating
• 4x stronger than non-reinforced coatings
• Premium food release that lasts
• Easy clean up
• PFOA free

BEFORE FIRST USE

• Remove all packaging, stickers, labels and tags.
• Wash in warm, soapy water. Rinse and dry thoroughly.
• The high quality DURA-PAN ® non-stick interior does not need to be conditioned with oil, however you may choose to use oil depending on your recipe requirements. CLEANING YOUR COOKWARE
• Carefully wipe off any drips which occur during cooking immediately for easier clean up later.
• Do not pour cold water into hot cookware, as this may cause warping or oil to splatter and may affect the non-stick performance of your non-stick cookware.
• After each use, wash the inner and outer coatings of your pan with warm water, mildliquid detergent and a sponge. Rinse and dry thoroughly.
• Do not use metal scouring pads, abrasive wire wool or harsh scouring powder. This can scratch both the interior and exterior coating and is not covered by the manufacturer’s warranty.
• To remove stubborn stains, partially fill the cookware with three parts water to one part detergent or vinegar and bring to the boil. Turn off the heat source and set aside for a period to cool and allow these stains or deposits to soften; then wash in mild dishwashing detergent and warm water using a nonabrasive mesh pad or a soft brush.
• To help preserve the finish of the pan, hand washing is recommended. The pans are dishwasher safe, however dishwashing may cause discolouration to the base. This in no way affects the performance of the pan. The discolouration is not covered by the manufacturer’s warranty.
• Always dry cookware thoroughly after washing, paying particular attention to the rims, handles, rivets and other small spaces where water might collect. OVEN USE
• This cookware is oven safe to 450°F. Do not use above this temperature setting. Using above the temperature setting can cause discoloration and can permanently damage the cookware.
• In a convection oven, adjust the temperature in line with the oven manufacturer’s guidelines.
• Do not place empty cookware in a hot oven.
• Always use oven mitts when removing cookware from the oven.
• This cookware can be used under a broiler. Ensure that the cookware and handle is at least 2” away from the heat source. Do not exceed the oven safe temperature when using cookware under the broiler or grill.

COOKWARE USE

• This cookware is suitable for all cooktops, including induction.
• We recommend not to cook on high heat as this may damage the non-stick coating, burn food, produce stains or damage the base of the product.
• Always choose a suitable sized flame or ring for the base of the pan. When using a gas cooktop, do not allow the flames to rise up along the sides of the pan. This could damage the cookware coating and handles. Turn down the flame to prevent this from happening. If the flames do rise up along the sides of the pan, the stainless steel handles will get hot.
• Never heat fat or oil to the extent that it smokes, burns or turns black.
• After prolonged use, some minor discolouration of the non-stick coating may occur. This is quite normal and will not affect the non-stick properties of your cookware.
• Never heat an empty pan or allow to boil dry. This may damage the coating or base. If this occurs, turn off the heat and allow the cookware to cool completely before attempting to move it from the cooktop.
• Your cookware interior is lined with the high-quality Dura-Pan ® non-stick coating, which allows for easy food release and clean up.
• While the interior of the pan is metal utensil safe, we do recommend that you use nylon, wooden or silicone utensils to prolong the life of your non-stick cookware. Do not use sharp-edged utensils on the non-stick surface.
• Do not use a knife or any pointed tip utensils to cut or pierce food directly on the non-stick surface as this could cause permanent damage and is not covered under the manufacturer’s warranty. Do not gouge the non-stick surface.
• Always clean & dry the base of your cookware before cooking, especially if you use it on a ceramic or halogen cooktop, otherwise the pan may stick to the hob.
• Avoid dragging or sliding cookware over the cooktop surface as this may damage your cooktop surface. Take special care when you’re using a glass cooktop or any other surface that may scratch easily. We do not take responsibility for scratched cooktops.
• Depending on your cooktop type, the base of your pan may become marked or scratched. This is normal. Centre your pan over the heat source (this prevents damage to the handle and exterior coating). Small pans may need careful placement on the support legs of gas cooktops.

STORAGE

• To protect your non-stick coating, do not stack or nest cookware inside each other without a protective sheath (ie. tea towel) in between.

GENERAL SAFETY ADVICE

• Cookware should never be used in a microwave.
• Ensure cookware is stable on the cooktop surface to prevent tipping.
• Never leave cookware unattended on a hot cooktop.
• Continuous high heat or overheating may shorten the life of cookware, cause discolouration and damage both the interior and exterior surface.
• Never leave the handle of your pan sticking out over another hob.
• Never put a hot pan on the floor or near the edge of a kitchen surface. Let it cool down and keep out of reach of children.
• Use the lid to prevent burns caused by hot ingredients splattering.
• In general, we recommend using oven mitts when holding handles on cookware and lids.
• In the event of a pan fire, turn off the heat supply and place a dampened towel over the pan and leave for 30 minutes before removing.

1-YEAR LIMITED WARRANTY

Your Curtis Stone cookware is warrantied for 1 year to be free of defects under normal household use to the original purchaser. This warranty excludes damage caused by accident, overheating, misuse or abuse, and does not apply to scratches, discolouration, stains, dents or other damage which does not affect the functionality of the cookware. This warranty gives you specific legal rights, and you may also have other rights which vary between states. If it is determined that the warranty claim is valid, we will provide the original purchaser with a replacement of the same product. Should the product be discontinued, a replacement product of close to equivalent value will be sent. Shipping and handling charges may apply.

Curtis Stone Products • product@curtisstone.com • 877.822.7450
Dura-Pan ® and Dura-Bake ® are registered trademarks of Food Fight Ltd. • Made in China

Read User Manual Online (PDF format)

Read User Manual Online (PDF format)  >>

Download This Manual (PDF format)

Download this manual  >>