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Important Definitions
One of the important definitions of waterless cookware is to have a lid that mates horizontally with the pot or pan for a distance
of a minimum of one-quarter inch. Look for this when cookware shopping. The purpose, along with a heavy lid, is to hold that steam in.
Youthful Foods!
Research from the U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University,
suggests that maximizing the nutritional quality of your diet may slow down or prevent age-related problems
that many think as inevitable. The study recommends cooking foods for a short time
and in as little water as possible. Cooking in our multi-ply cookware
retains 98% of the minerals, while boiling food the old-fashioned way destroys
an average of 42% of the food's minerals.
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Healthier & Tastier Meals
With our select multi-ply stainless steel cookware, and its steam control release
valve, you will enjoy a wonderful
new method of cooking that will help retain the greatest percentage of nature's
health-giving minerals and vitamins -- elements which are dissolved or boiled away
when cooked in water.
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42% of your food's minerals are lost when you boil your foods in water.* |
Using our steam control method of cooking, foods retain up to 98% of their natural minerals.* |
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Six Reasons Why Multi-Ply Stainless Steel Cookware is the Best!
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Easy to Clean
The smooth hard finish of surgical stainless steel is easy to keep new and shiny.
With proper use, ordinary washing will keep it immaculately clean. Dishwasher safe too.
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Energy Efficient
Cooking is done with economical low heat. The built-in steam control valve
whistles like a tea kettle to let you know when to turn the heat down to low or simmer.
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Warp-Resistant
The special design of each pan bottom provides extra strength and rigidity that
prevents warping and pans lay flat on burner for maximum heating efficiency.
Especially good for use on newer ceramic stovetops.
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Heat-Resistant Knobs
Phenolic handles and knobs provide a cool and comfortable grip, that won't turn or loosen with time.
Molded handles also provide for convenient overhang storage.
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Special Lid Design
The covers are specially designed to form a natural water-seal when
cooking on low heat. This self-sealing feature help retain food's natural minerals.
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The Basic Principles of Cooking Waterless
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1. Use Correct Pan.
Fill pan with food so that very little space is left. For best results, pan should be 2/3rds full.
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2. Rinse Foods Well.
Rinse foods in cold water, and then drain before placing into cookware. Add about
1/4 inch of water into pan to activate steam control system. |
3. Control the Heat.
Always control the heat throughout the cooking process. With waterless cooking,
the control is never set higher than MEDIUM. |
4. Get a Vapor Seal.
Start the cooking process with the steam control valve open. When
the valve begins to whistle, turn the heat down to low or simmer and
close the valve. In a few minutes, an air-tight vapor seal will form
between the lid and the pot. If steam is escaping from around the lid,
reduce heat to a lower setting. |
5. Resist Peaking!
Resist that ever-present urge to open the lid to peak inside! When the cover is
removed while cooking, you're allowing heat, steam, and valuable minerals to escape which lengthens
the cooking time and dries out the food. |
6. Vacuum Release.
If you find that the lids feel locked on at the end of your cooking time, simply
open the steam release valve to release the vacuum. Once the pressure is released, simply remove the lid. |
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Limited Lifetime Warranty
Our multi-ply stainless steel cookware is warranted to the original purchaser for its lifetime to be free from defects in materials and
workmanship. A warranty slip is packed inside every cookware set. Click
here to review Warranties.
Before you spend thousands on your next set of waterless cookware, try ours
risk-free! Our Chef's Secret, Chef's Secret, Steam Control and Super Set cookware
sets come with a 10-day money-back guarantee. |
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*
Information source: University of Wisconsin, Journal of Home Economics, Vol. 17, No. 5 |
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