Liquid Core and Oil Core Electric Skillet and Cookers Instructions and Recipes

by Charles Knight

Liquid Core & Oil Core Electric Skillets & Cookers

Instruction & Recipe Booklet
(For 3-Quart, 5-Quart and Liquid and Oil Core Electric Skillet - All Models)

A liquid core electric skillet is a specialized type of electric skillet designed with a sealed chamber in its base that contains liquid (usually oil or another heat-transfer fluid).

How It Works

  • Liquid Core Heating: Instead of heating just from a metal plate, the heating element warms the liquid sealed inside the skillet’s base.
  • Even Heat Distribution: The liquid spreads heat more evenly across the cooking surface, eliminating hot spots and helping food cook uniformly.
  • Temperature Control: Because of the fluid’s thermal properties, it maintains steady, consistent cooking temperatures—useful for delicate dishes.

Features

  • Cooking Surface: Typically stainless steel, making it durable, easy to clean, and compatible with waterless/greaseless cooking methods.
  • Energy Efficiency: Requires less energy than a conventional oven for many tasks.
  • Multi-Use: Can be used for frying, simmering, baking, roasting, or even stovetop “baking” (like lasagna or cakes).

Difference from Regular Electric Skillets

  • Standard electric skillets heat through direct metal contact with the heating element.
  • Liquid core models heat via the liquid medium, providing more consistent results and often higher-quality performance (but at a higher cost).

Many classic brands like Health Craft, Saladmaster, and Regalware produced these in 3-quart and 5-quart sizes, often marketed as oil-core or liquid-core cookers/skillets.

IMPORTANT SAFEGUARDS

Use electricity safely and wisely! Observe these precautions when operating your electric skillet or cooker:

  • Read all instructions before using the appliance.
  • Always attach the heat control to the skillet first, then plug into the wall outlet. After cooking, turn control to “OFF”, unplug, and allow to cool before removing.
  • Never leave the appliance plugged in when not in use.
  • Always unplug before cleaning. Ensure the connector inlet is completely dry before reusing. Health Craft
  • Keep the cord away from hot surfaces and prevent it from hanging over edges.
  • Do not use outdoors, near burners, or inside an oven.
  • Do not immerse the heat-control, cord, or plug in water or other liquids.
  • Use handles and knobs when hot; take extreme caution when moving hot oil or liquid.
  • Appliance is not intended for unsupervised use by children or infirm people.
  • Use only for the cooking tasks described—do not use attachments unless recommended.
  • Do not tamper with the pressure relief valve. If oil leakage occurs, discontinue use and contact service. Health Craft
  • If the heat control or cord is damaged, return the appliance for examination and repair.
  • Not for deep-frying.

⚠️ WARNING: To prevent fire, unplug this and all small appliances when not in use.

ELECTRIC CORD STATEMENT

This appliance features a short cord to reduce the risk of injury. Saladmaster

  • Always supervise children around the appliance.
  • If an extension cord is necessary, use one with equal or greater wattage rating, and arrange it safely to avoid tripping.
  • Inspect cord and control before each use. Do not operate with damaged parts.

POLARIZED PLUG NOTICE

This appliance has a polarized plug (one blade wider). It fits into outlets only one way. If it does not fit, reverse the plug. If it still does not fit, consult an electrician.
⚠️ Do not defeat this safety feature. Health Craft Saladmaster

BEFORE FIRST USE

  1. Remove heat control.
  2. Wash the skillet and cover in warm, soapy water with 1 cup of white vinegar to remove factory oils.
  3. Rinse and dry thoroughly.

⚠️ CAUTION: Never immerse the heat control, cord, or plug in water.

OPERATING INSTRUCTIONS

  1. Place on a dry, level, heat-resistant surface, at least 4 inches from walls.
  2. Preheat uncovered 4–7 minutes (if recipe calls for preheat). The signal light glows when heating and goes off at a set temperature.
  3. Add food once preheated. Adjust temperature as needed. Light will cycle on/off to maintain the temperature.
  4. Use wooden, silicone, or smooth-edged stainless tools. Avoid sharp metal tools to prevent scratching.
  5. Keep cover on during cooking to retain juices.
    • If the cover jiggles or liquid bubbles, open the vent knob (if equipped) or reduce the heat.
    • For crisping or reducing liquid, vent or remove cover in the last 10–15 minutes.
    • If cover vapor-seals (non-vented lid), increase heat briefly to release.
  6. After cooking, switch to “WARM” for serving or “OFF” when finished. Allow to cool fully before cleaning.

SPECIAL TIP

To avoid pitting:

  • Always dissolve salt in boiling liquid—never add to cold liquid or surface.
  • Do not store seasoned acidic foods in the skillet.

FEATURES

  • Stainless Steel Inside & Out – durable, beautiful, easy to clean.
  • Exclusive Liquid/Oil Core Construction – sealed heat-conducting fluid ensures even heating with no “hot spots.”
  • Portable Convenience – cook in the kitchen, then serve at the table. Heat-resistant handles and feet make transport safe.
  • Automatic Temperature Control – dial from “Warm” to 400°F. The thermostat maintains consistent heat.

CLEANING INSTRUCTIONS

  • Always let cool completely before cleaning.
  • Remove the heat control before immersing or dishwashing.
  • Wash in warm soapy water with a soft sponge or nylon pad. For stubborn stains, soak briefly.
  • To remove discoloration, use Bar Keeper’s Friend or Health Craft stainless steel cleaner.
  • Dishwasher safe (with heat control removed), but stains may remain—polish if needed.
  • Dry thoroughly before reassembly.

⚠️ Do not pour cold water into a hot skillet. Rapid temperature changes may warp stainless steel.

Portable Convenience Automatically Controlled Precise Cooking Temperatures Immersible for Easy Cleaning

🌡️ TEMPERATURE GUIDE

Setting Temperatures Oil Core | Liquid Core
Warm 175°F (79°C) Crockpot cooking, waterless cooking for crispy vegetables
Simmer-Low 175°F - 200°F Waterless cooking fruits and vegetables, cooked through
Med-Low 200°F (93°C) Baking cakes, casseroles
Med-Low 210°F (99°C) Hot cereals, baked meatloaf, casseroles, lasagna
Med-Low 225°F (110°C) Sauces, gravies, roasting meat after browning
Med 250°F (121°C) Eggs; fried, scrambled and omelets
Med 275°F (135°C) Steaming
Med 300°F (150°C) Sauté vegetables and seafood
Med-High 350°F (180°C) Browning meats, searing in natural juices, deep fry donuts
Med-High 375°F (191°C) Deep fry with oil, stir fry, browning meats without oil
High 400°F (210°C) Popcorn and Pasta
High 425°F (218°C) Boil, sauté, sear

 

🍳 Breakfast & Brunch Recipes

 

Golden Pancakes

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 cups buttermilk (or milk with 1 tbsp vinegar)
  • 2 large eggs
  • 3 tbsp melted butter or oil

Directions

  1. Preheat skillet to 325–350°F, uncovered, until signal light goes off.
  2. In a bowl, whisk dry ingredients. In another, combine wet ingredients. Mix together just until blended.
  3. Lightly oil skillet. Pour ¼ cup batter per pancake.
  4. Cook until bubbles form and edges are dry, flip, and cook until golden.
  5. Serve with butter and warm maple syrup.

Tip: The even heat of the Oil Core ensures uniform browning without hot spots.

 

Classic French Toast Supreme

Ingredients

  • 4 large eggs
  • 1 cup milk or half-and-half
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 8 slices day-old bread

Directions

  1. Preheat skillet to 325°F.
  2. Beat eggs, milk, sugar, vanilla, and cinnamon until smooth.
  3. Dip bread slices into mixture; let excess drip off.
  4. Place in preheated skillet, uncovered. Cook until golden brown on both sides.
  5. Serve hot with powdered sugar, syrup, or fruit.

Tip: Covering briefly ensures custardy centers without burning edges.

 

Country Breakfast Skillet (Eggs, Sausage & Potatoes)

Ingredients

  • 1 lb breakfast sausage links or patties
  • 4 medium potatoes, peeled and diced
  • 1 small onion, chopped
  • 6 eggs, beaten
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)

Directions

  1. Preheat skillet to 325°F. Add sausage and cook uncovered until browned. Remove and set aside.
  2. Add potatoes and onion to drippings. Cover and cook 10 minutes, stirring occasionally.
  3. Return sausage to skillet. Pour eggs evenly over mixture. Cover and reduce to 275°F.
  4. Cook until eggs are set, about 8–10 minutes. Sprinkle with cheese before serving.

Tip: With the vented lid closed, steam helps cook eggs evenly without sticking.

 

🌱 Vegetables the Waterless Way

Cooking vegetables the waterless way preserves vitamins, minerals, and natural flavor. The skillet’s vapor-seal system allows vegetables to cook in their own juices without added water or fat.

Garden Fresh Mixed Vegetables

Ingredients

  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup cauliflower florets
  • 1 cup zucchini slices
  • Salt and pepper to taste
  • 2 tbsp butter or olive oil (optional)

Directions

  1. Rinse vegetables; do not dry—moisture clinging to them is enough for cooking.
  2. Place vegetables in skillet. Cover with vent closed.
  3. Set heat to 300°F until vapor escapes around lid (about 3–5 minutes).
  4. Reduce to 225–250°F and cook until tender-crisp, about 10 minutes.
  5. Season and toss with butter or oil, if desired.

 

Buttered Carrots with Dill

Ingredients

  • 1 lb carrots, sliced into sticks
  • ¼ cup water (only if carrots are very dry)
  • 2 tbsp butter
  • 1 tsp fresh dill, chopped
  • Salt and pepper to taste

Directions

  1. Rinse carrots and place in skillet with residual moisture.
  2. Cover, heat at 300°F until vapor forms. Reduce to 225°F and cook 8–10 minutes until tender.
  3. Toss with butter, dill, salt, and pepper before serving.

 

Broccoli & Cauliflower

Ingredients

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 tsp lemon juice
  • 1 tbsp butter
  • Salt and pepper to taste

Directions

  1. Rinse vegetables, leaving moisture clinging. Place in skillet.
  2. Cover tightly, heat at 300°F until vapor appears. Reduce to 250°F.
  3. Cook 8–10 minutes until fork-tender but still bright.
  4. Toss with butter and lemon juice before serving.

Tip: For maximum vitamin retention, avoid lifting the lid until cooking is complete.

 

🍲 Main Dishes

 

Skillet Baked Lasagna (Oil Core Classic)

Ingredients

  • 4 cups Italian meat sauce (homemade or jarred)
  • 8–10 oz fresh lasagna pasta or 8 oz box uncooked noodles
  • 16 oz ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Directions

  1. Preheat skillet to 350°F. Spread 1 cup meat sauce in bottom.
  2. Add a layer of noodles (uncooked), then spread ricotta, sprinkle mozzarella, and cover with sauce.
  3. Repeat layers until ingredients are used, finishing with sauce and mozzarella.
  4. Cover skillet with vent closed. Reduce to 300°F and cook 45–55 minutes.
  5. Test noodles for tenderness; top with Parmesan before serving.

Tip: Let lasagna rest covered for 10 minutes before slicing to set layers.

 

Braised Chicken with Herbs

Ingredients

  • 1 whole chicken, cut in pieces
  • 2 tbsp olive oil or butter
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp thyme or rosemary
  • ½ cup chicken broth or white wine
  • Salt and pepper to taste

Directions

  1. Preheat skillet to 350°F. Add oil, then brown chicken uncovered on all sides.
  2. Add onion, garlic, herbs, and broth. Cover, reduce to 275°F, and cook 35–40 minutes until tender.
  3. Remove cover, increase to 325°F for 5 minutes to crisp skin, if desired.

 

Beef Pot Roast with Vegetables

Ingredients

  • 3–4 lb beef chuck roast
  • 2 tbsp oil
  • 2 onions, quartered
  • 4 carrots, cut in chunks
  • 4 potatoes, cut in quarters
  • 2 cups beef broth
  • 1 bay leaf, salt & pepper

Directions

  1. Preheat skillet to 375–400°F. Add oil and sear roast on all sides until brown.
  2. Add broth, onions, carrots, and bay leaf. Cover, reduce to 275°F, and cook 2–2½ hours.
  3. Add potatoes during the last 45 minutes.
  4. Remove roast and vegetables, skim fat from juices, and serve with pan gravy.

Tip: Oil Core technology ensures tender roast without oven baking.

 

Creamy Seafood Chowder (Liquid Core Favorite)

Ingredients

  • 1 lb mixed seafood (shrimp, scallops, white fish)
  • 4 tbsp butter
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 3 medium potatoes, peeled & diced
  • 3 cups milk (or half milk/half cream)
  • Salt, pepper, parsley to taste

Directions

  1. Preheat skillet to 300°F. Melt butter, sauté onion, celery, and carrots until soft.
  2. Add potatoes and 1 cup water. Cover and cook 10 minutes until potatoes are tender.
  3. Add seafood and milk. Cover, reduce to 250°F, and simmer gently 15–20 minutes.
  4. Season with salt, pepper, and parsley.

 

🥣 Soups & Stews

Hearty Vegetable Soup (Liquid Core Classic)

Ingredients

  • 2 tbsp olive oil or butter
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 potatoes, cubed
  • 1 zucchini, sliced
  • 1 cup green beans, cut in 1-inch pieces
  • 1 can (28 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 tsp Italian seasoning
  • Salt & pepper to taste

Directions

  1. Preheat skillet to 300°F. Sauté onion, carrots, and celery in olive oil until softened.
  2. Add potatoes, zucchini, beans, tomatoes, and broth. Stir in seasoning.
  3. Cover, reduce to 250°F, and simmer for 30–40 minutes.
  4. Season with salt & pepper; serve with crusty bread.

 

Texas-Style Chili

Ingredients

  • 2 lbs ground beef (or chuck, cubed)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 cans (15 oz each) kidney beans, drained
  • 2 cans (15 oz each) crushed tomatoes
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp cayenne pepper (optional)
  • Salt & black pepper to taste

Directions

  1. Preheat skillet to 350°F. Brown beef, onion, garlic, and pepper uncovered. Drain excess fat.
  2. Stir in beans, tomatoes, and spices.
  3. Cover, reduce to 250–275°F, and simmer 1–1½ hours, stirring occasionally.
  4. Adjust seasoning to taste.

Tip: The even heat of the Liquid Core prevents scorching while developing deep flavor.

 

Chicken & Rice Soup

Ingredients

  • 1 tbsp butter or oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 6 cups chicken broth
  • 1 cup cooked chicken, diced or shredded
  • ½ cup long-grain rice
  • 1 bay leaf
  • Salt & pepper to taste
  • 2 tbsp fresh parsley, chopped

Directions

  1. Preheat skillet to 300°F. Sauté onion, carrots, and celery in butter until softened.
  2. Add broth, chicken, rice, and bay leaf. Cover, reduce to 250°F, and simmer 25–30 minutes until rice is tender.
  3. Season with salt, pepper, and parsley.

 

🍞 Breads & Cakes (Oil Core Baking)

 

Skillet Cornbread

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 2 eggs, beaten
  • ¼ cup butter, melted

Directions

  1. Preheat skillet to 325°F.
  2. In a bowl, mix dry ingredients. Stir in milk, eggs, and butter until blended.
  3. Grease skillet lightly with butter or oil. Pour batter evenly into skillet.
  4. Cover with vent closed. Bake 25–30 minutes, until golden and toothpick comes out clean.
  5. Cool 5 minutes before slicing.

 

Banana Nut Bread

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 ripe bananas, mashed
  • ½ cup chopped walnuts or pecans

Directions

  1. Preheat skillet to 325°F.
  2. In a bowl, whisk flour, baking soda, and salt. In another bowl, cream butter and sugar until fluffy.
  3. Add eggs and bananas to butter mixture, then stir in dry ingredients and nuts.
  4. Grease skillet lightly, pour batter in, and smooth top.
  5. Cover with vent closed. Bake 50–60 minutes, until toothpick tests clean.
  6. Cool before slicing.

Tip: Oil Core’s even heat prevents dry edges and undercooked centers — common in oven loaves.

 

Chocolate Fudge Cake

Ingredients

  • 1½ cups all-purpose flour
  • 1 cup sugar
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup warm water
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp vinegar

Directions

  1. Preheat skillet to 325°F.
  2. In a bowl, whisk together flour, sugar, cocoa, soda, and salt.
  3. Add water, oil, vanilla, and vinegar; stir until smooth.
  4. Grease skillet and pour in batter.
  5. Cover, vent closed, and bake 30–35 minutes until toothpick tests clean.
  6. Cool before frosting or dusting with powdered sugar.

 

Extensive list of OIl Core and LIquid Core brands (Health Craft, Saladmaster, Camelot, Carico, Classica, Cook‑O‑Matic, Cordon Bleu, Del Glo, Dreamware, Duncan Hines, Elegance, Emdeko, Flavorite, Golden Line, Gracious Living, Home Ec, Homemakers Guild, Image, Karen Ware, Magic Maid, Maxam (U.S. made only), NeoLife Plexcore, Odyssey, Olde World, Presto Pride, Rainbow, Seal‑O‑Matic, Seal Rite, Shir Life, Society, Thermo Core, Twin Star, Wonder Ware… and other oil‑core electric skillet brands made by Regal Ware — are indeed compatible in terms of replacement parts.

What “compatible” means in this context

These brands all fall under the umbrella of oil-core (or liquid-core) electric skillets produced by West Bend and Regal Ware or its affiliated companies. Essentially, they share the same design and construction principles: a sealed layer of oil between stainless-steel walls for even heat distribution. This means that many parts—like heat controls, handles, knobs, handles, leg kits, lids, and bases—are interchangeable across these brands and models.

Replacement Parts Availability

A trusted source for acquiring compatible parts is Health Craft, which stocks replacement components that fit a wide variety of oil‑core electric skillets across multiple brands:

 

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