Waterless Cookware Facts

Traditionally, most cooking has been done in water. This type of cooking results in loss of nutrients as well as the flavor of food. To avoid such loses and retain the actual flavor of the food, waterless cooking is recommended. Waterless cooking needs special cookwares that have specified features and makes cooking easy and enjoyable.

Waterless cookware describes a heavy-gauge pan with tight-fitting cover that requires only a small quantity of liquid-either added by the cook or present in the food itself. Low heat is of utmost importance for food cooked by steam rather than by water.

There are certain facts related to waterless cookwares :

• Waterless cookwares are high grade stainless steel cookwares that does not allow tastes from the metal to leach into the food.
• It is easy to clean waterless cookwares.
• It takes less time to cook food in such cookwares.
• The bottom of the cookware is flat to ensure efficient heat transfer.
• A special lid in incorporated in the cookware for locking in natural moisture that escapes from the food during heating process.
• The stainless steel plate has an iron core that maintains the temperature for continuous, constant temperature cooking with the heat turned off.
• Steam valve is used to indicate complete cooking process.
• Metal pans are formed with graduated thickness that, at a low temperature, spreads heat throughout the pan.
• Heat reaches food from all directions.
• Rims and covers are made so that a ring of moisture forms in the crevice between cover flange and inside rim.
• Covers are heavy enough that they won't be pushed up by steam collecting inside.
• The pans are self-basting.
• Steam forms in the pan, rises to the lid and falls back again and again into the food to keep it moist and juicy.
• No basting or stirring is necessary if the lid is not lifted. This only lets moisture escape and prolongs cooking time.