Rena Ware - Have you got any?

larmy16

Hi

I am putting this question on OS as that's where all the cooking people seem to go. Please move if this is wrong.

I went to a boot fair yesterday and for a pound I picked up a really nice stainless steel Rena Ware dish with two handles and a lid. Inside was an egg poaching insert.

The dish is nice and heavy bottomed. I have googled it and it keeps being described as "waterless" and "low fat" for cooking. Just wondered if anyone on here has any of these pans and how they use them. They seem to be quite expensive to buy so I think I bought a bargain.

Any advice anyone??

mouseclick

Yes, I have one. You use very little water and the lid forms a seal, so you can cook at very low heat. The idea is that you get steam at a lower temperature because of the reduced pressure.

I tried to sell for them in a previous life. They are quite aggressive and often told porkys, eg hospitals store stainless steel, whereas they keep blood in plastic.

I just found my old pan, googled renaware to see if they were still going and found your thread. Why not look at RenaWare's website? On second thoughts, they don't say much.. http://www.renaware.com/Customer+Service/Product+Support/default.aspx

Gigervamp

I think they must be what my parents bought back in the 70's. I remember that they only needed a little water. Think mum still has one of the pans. I'll ask her for more info.

lucymay42

Hi,
I bought a set of these in 1976 and Im still using them. To use them properly you only need a spoonful of water, bring the pan to the boil and then turn it off. It will continue to cook for around 15 mins. Amazing but true. You can find all the instruction online but as they pans you buy today are only 3 ply - you have bought a 5 ply pan which is much thicker and heavier than the new ones the instructions may be different.

tooties

wow i haven't heard about them

regards

TravellingAbuela

These pans sound very similar to a set I bought in the mid 70's but mine were AMC. They were really quite expensive (in fact VERY expensive!) but they are still in constant use and still look as good as new. So not a bad investment considering they are now going on for 40 years old!

Mine work on the same principle as the Rena Ware. Veg or meat cook in a spoonful of liquid on the lowest heat setting of the hob

Angelina-M

Interesting thread.

I wanted some Saladmaster pans for years but the prices are crazy. I watched Ebay every day but they always went for more than I could afford. During this time of waiting to pounce if some came for sale cheaply, I noticed Rena Ware and when a pan set came on for about £40 to £60ish (cant remember what I paid) I bid on it and won.

I love how you only need a bit of water but its a bit hit and miss as sometimes they are cooked and other times they are only half done, I need more experience with them. I think sometimes I turn the heat down too early.

Anyway I finally bought a Saladmaster pan and it turns out the Rena ones are just as good!! Don't get me wrong its a dream to own a full set of Saladmaster but I'm now enjoying my Rena!

My Rena set is about six pans and a frying pan so I was very lucky with the price.

Angelina-M

lucymay42 wrote: »

Hi,
I bought a set of these in 1976 and Im still using them. To use them properly you only need a spoonful of water, bring the pan to the boil and then turn it off. It will continue to cook for around 15 mins. Amazing but true. You can find all the instruction online but as they pans you buy today are only 3 ply - you have bought a 5 ply pan which is much thicker and heavier than the new ones the instructions may be different.

I just checked my pans as I thought they were from the seventies but they can't be because they say 18-8 and 3 ply. Is there a big difference in the 5 and 3 ply, ie one being a lot better? Curious now lol!

iankw

Hi back in the 70's I used to sell Rena Ware. Fantastic product. I still use my set today.
A bit more than a spoonful of water is required but not much more. Cover the bottom of the dish (you may call it a pan but we called them dishes) with approx 1/8 or so of water (4 or 5mm) Put the lid on. Turn on the heat and after a minute or so steam will escape from around the top of the lid. Spin the lid to form a water seal then depending on what you are cooking either turn the heat to a minimum or turn it off. For instance if you were cooking cabbage leaves you would probably turn the heat off and leave it without peeking for say 5/6 minutes and it should be done. Nice firm green (assuming it was green to start with lol) veg with most of the vitamins and minerals retained in the food. If you are cooking carrots or potatoes same procedure but leave for the normal cooking time of 15-20mins with the heat on minimum. I do mean minmum and on a small ring or burner. If you remove the lid to check turn the heat up till steam escapes again and spin the lid to remake the water seal. A little experimentation and you will soon reap the rewards of "minimum water cooking" lower heat costs, colour and goodness retained. You could also turn the lid upside down and put the dish in it to serve at the table and then replace the lid if anything is left over and put it in the fridge cos there's no long handle. Gosh, it sounds as though I am still selling the product!!! A couple of years back I bought a set off ebay for my son and his wife.