What Are the “Real” Facts about Stainless Steel Cookware?

Over the years, many people have shied away from using stainless steel cookware for a variety of reasons, especially since non-stick has become popular. Some believe non-stick is easier to clean; others believe that non-stick is healthier because you don’t need to add as much oil to cook foods. Still others believe they can’t afford quality stainless steel cookware. This article is intended to dispel some of the myths about stainless steel cookware.

Myth 1: Stainless can be Difficult to Clean and Maintain

With the proper care and maintenance, your stainless steel cookware will truly last a lifetime. Not only will your stainless cookware cook terrific meals for your family, but it can look as good 20 or 30 years from now as it did when you purchased it.

Although advertised as dishwasher, many experts believe that you can better keep your cookware looking like new by hand washing your cookware is hot, soapy water and drying it thoroughly with a soft cloth before storing. If you prefer to use the dishwasher, it is recommended that you remove the cookware after the wash cycle to avoid any spotting.

Tips for Cleaning Stainless Steel cookware

1. Burnt food in pan – Fill the pan with warm soapy water. Let stand for about 1 hour. Then put the pan back on the stove and boil for about 10 – 15 minutes. Once the water cools, use a nylon scrubbing pad to remove the burnt residue. Wash again with warm soapy water. Repeat process again if the burned food is particularly stubborn.
2. White, chalky residue – Sometimes your tap water may have high amounts of calcium in it and a white, chalky residue appears. To clean this, mix 1 part vinegar to 3 parts water and bring pan to a boil. Once cooled, wash in warm, soapy water and towel dry. To prevent white spots from occurring, you can add salt to your cookware after the water comes to a boil.
3. Proper Cleaning Materials—never use bleach or ammonia-based cleaners on your stainless steel cookware. Use non-abrasive cleaners such as Bon Ami Polishing Cleanser, for general cleaning and stain removal. Rather than metal scouring pads, opt for the nylon-net scouring pad or plastic brushes that will not scratch the surface of the cookware.Hot Pans – Always allow the cookware to cool slowly before immersing it in cold water.
4. Hot Pans – Always allow the cookware to cool slowly before immersing it in cold water.
   

Myth 2: Cooking with Non-Stick Cookware is Healthier

Stainless Steel cookware is tough; it is not prone to chipping, rusting or even staining if cared for properly. It contains primarily iron, chromium, and nickel—none of which have an adverse affect on your health. Iron, in fact, is beneficial and a required mineral in our diets. Chromium is also beneficial in small quantities, and cooking in stainless steel stays within these limits. Nickel can be harmful if ingested in large quantities, but only trace amounts enter into the food. Only those who are allergic to nickel should avoid using stainless steel altogether. Unlike with Teflon cookware, you do not have to worry about the particles of the pan coming loose over time and entering your food. In fact, stainless steel is one of the most hygienic surfaces for the preparation of your food, meaning that it is not likely to harbor bacteria and germs.

Stainless steel cookware and waterless stainless cookware in particular, is noted for its flavor preservation. Quality Stainless steel cookware will have at least 5 layers. These layers allow for even heat flow and durability. Aluminum conducts heat well in the inner layers, but would not be desirable on the outside because of its corrosive properties. Stainless is used on the top and bottom layers to protect not only the food, but the cookware itself.

Waterless cookware uses a steam-control process that promotes healthy cooking because it uses very little water and minimal, if any, fats. The encapsulated bottoms of this cookware lie flat on the burner and allow for even heat distribution. With waterless cooking, low or medium heat is all that is required—never use high heat. Because you can use minimal water with this cookware, 98% of the vitamins and minerals are retained in your foods rather than the 58% retention rate of normal cooking methods. A vitamin-rich diet is a key factor in preventing age-related diseases. For more information about waterless cooking, check out http://www.thegourmetscookware.com/waterless_cooking.html


Myth 3: Stainless Steel Cookware is Expensive

Stainless steel cookware sets can be quite expensive, costing well over $2000 per set. Many of these sets are sold at state fairs or home shows, requiring a sales staff to promote the product which, in turn, drives up the price. However, there are many quality stainless steel cookware sets that you can purchase for between $200 and $300. These sets have all the great features of the expensive sets: durability, a waterless option, multi-ply for even heat distribution, lifetime warranties, etc.

Purchasing waterless cookware can be a major investment! Therefore, before making that decision, spend some time researching your options. Weight the pros and cons of each and then make an informed decision. If you decide that you would like to try out stainless cookware, check out http://www.thegourmetscookware.com/ for some great deals!

What Kind of Cookware is best?--Stainless Steel or Non-Stick

I love to cook, but it is also important to me that the meals I serve my family are both nutritious and healthy. I have always been comfortable using stainless steel saucepans but when it came to frying something on the stove, I would often resort to non-stick. Now that I’ve started using stainless steel cookware more extensively, I wonder why I didn’t make the transition earlier.
In the late 1990s and early 2000’s there were a lot of news reports showing that chemicals known as PFO’s, PFOA’s and PFC’s were being released from the cookware into our bodies. While DuPont, the main manufacturer and user of these chemicals, claims that these chemicals are safe, DuPont has paid out millions of dollars in compensation not only to their employees but also to the people living in the vicinity of the Parkensburg factory. Whether Teflon is completely safe to use in your home is still debatable, for even DuPont’s own experts advise caution when using non-stick items, particularly at high temperatures. Based on the growing health concerns about nonstick cookware, though initially cheaper to purchase, may not be the best decision in the long run.
After researching both Teflon and stainless steel cookware, I was pleasantly surprised to learn that some of the criticisms of stainless steel cookware are unfounded. True, the initial cost of stainless cookware can be expensive, ranging in price from $300 to $2,500 for good quality stainless cookware. However, one should really consider it an investment that will last a lifetime with proper care. Stainless steel is noted for its durability and ability to resist food acids and alkaline foods as well. Steel is mixed with chromium and nickel to produce a corrosion-resistant steel that is scratch resistant and easy to clean.
The better-quality stainless steel waterless stainless steel cookware is 5-ply (304 surgical stainless steel, aluminum alloy (a bonding agent for heat transfer), pure aluminum for fast and even heat distribution, aluminum alloy acting as a bonding agent for heat transfer, and surgical stainless steel) or 7-ply (304 surgical stainless steel, carbon, 304 surgical stainless steel, aluminum alloy, pure aluminum, aluminum alloy, and AISI 430 stainless steel). These layers allow for even heat flow and durability. The aluminum conducts the heat well in the inner layers. However, it would not be good on the outer layer because it would corrode and enter our food. Stainless steel effectively protects the food and cookware.
Cooking with stainless steel does not mean that foods have to stick in the pan. By using quality cookware and following simple directions, you can produce a great meal every time. Stainless steel cookware with the heavy multi-ply bottom provides an even heat that, if properly regulated, will not cause your food to stick. With stainless steel, you can cook most foods on low or medium. High heat is not recommended. You’ll need to get to know your stove. Gas stoves allow for more heat control, but since there is so much variance among stoves, it is recommended to start out at the lower heat.
The waterless (steam-controlled) stainless cookware offers a whole new dimension to your cooking experience. Not only will your foods retain more flavors, but your foods will be healthier because they will retain 98% of their vitamins and minerals compared to the 58% retention rate of conventional cookware. Because foods are cooked in minimal water (the natural water contained in most foods provides enough moisture), there is minimal shrinkage. You’ll definitely notice how the color, shape and taste of your food makes dining a truly pleasurable experience!
Purchasing cookware can be a major investment! Therefore, before making that decision, spend some time researching your options. Weight the pros and cons of each and then make an informed decision. You may decide that you are more comfortable using Teflon and that’s fine. However, if you have had your pots and pans for a while, check their surfaces. If they have scratches or are beginning to peel off, get rid of them! If you decide that you would like to try out stainless cookware, check out http://www.thegourmetscookware.com/ for some great deals on waterless cookware!

Helpful Hints about Cooking with Waterless Stainless Steel

Some of you might be considering the purchase of stainless steel cookware or waterless stainless steel cookware to be specific. Here is some additional information that I thought might be helpful before making that purchase. This cookware not only offers a healthy way to cook but is also very affordable. If you would like additonal information, check out out site: http://thegourmetscookware.com/


Important Waterless Cookware 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.

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. 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.

Five Reasons Why Multi-Ply Stainless Steel Cookware is the Best!


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.
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.
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.
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.
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.

The Basic Principles of Cooking Waterless
1. Use Correct Pan. Fill pan with food so that very little space is left. For best results, pan should be 2/3rds full.
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.




I found this article at http://www.100cookwares.com/. I hope you found it helpful. If you would like to learn more about stainless steel cookware, particularly waterless cookware, check out out site: http://thegourmetscookware.com/

Interested in Purchasing Stainless Steel or Waterless Stainless Steel Cookware?

If you are considering the purchase of stainless steel or waterless surgical stainless steel cookware, the article below written by a reviewer on ebay might be helpful. If you have additonal questions, please visit my website: http://www.thegourmetscookware.com/


Stainless Steel & Waterless Cookware Buying Guide



Cookware buying is a major purchase. Cookware is expensive and since your choice of cookware may affect your family's health, you need to choose carefully. As the industry evolves, there are all kinds of terminologies that can be quite confusing. Manufacturers and marketers are using all kinds of gimmicks to entice you to buy their products. The purpose of this guide is to explain the different terms used so that you can make a more informed decision.

This is a fairly in-depth guide. However if you're pressed for time, I'll highlight the main points here so you don't have to read the whole guide.

Quick Tips for buying ANY stainless steel cookware:

Surgical stainless steel (most stainless steel cookware already fall into this category)
Multi-ply - 3 ply is good, 5 ply is better, 7 ply is awesome but 7 ply can be physically heavy and may not be suitable for arthritis sufferers. (I personally use a 5 ply and it's quite heavy, so 7 ply is not a necessity. I'm simply mentioning what's available.)

Encapsulated bottom - This will help to spread the heat quickly and evenly and avoid "hot spots."

Lifetime Warranty - All good cookware sets come with a lifetime warranty. The warranties are generally limited to normal use and knob replacements are not covered. Please note that if you buy one of the big "name brand"cookware sets on eBay, they will not honor your warranty. They don't like eBay sellers competing with their distributors.

Quick Tips for buying waterless cookware:

All of the above points PLUS a steam control method. Some waterless cookware have a thermometer to regulate the heat, others have a steam control valve. I've used both and the steam control method is by far the superior method. The steam control system will whistle to let you know that it's time to reduce the heat, so there's less pot-watching.

As you look for the perfect combination of value and quality, you may be tempted to believe that one has to be sacrificed for the other but this is not always the case. This guide is not written to promote any brand while discrediting another. The information contained here will apply regardless of the cookware brand.


There are some cookware (name) brands out there that make great cookware. There is no denying that. The big drawback is that only a small percentage of the population can afford them. Does this mean that the rest of us must settle for inferior cookware? Absolutely not!

Stainless steel is an iron alloy and the most popular metal used in cookware for a variety of reasons. I’ll go into these in depth shortly but first let us briefly touch on a few other metals that are commonly used in cookware.

Aluminum is an excellent heat conductor, second only to copper. However, it’s not as durable as stainless steel. It tends to react adversely with acids (tomatoes, for example) causing a change in the flavor. There were “rumors” that suggested that Aluminum caused Alzheimer’s disease. However, as of this writing, that has not been proven and has been discredited by the FDA. Aluminum is lightweight and food tends to burn easily. It’s also porous and subject to dents, scratches and discoloration. In today’s world, aluminum is always used in conjunction with another metal, usually stainless steel.

Copper is the best heat conducting metal used in cookware. Hence most of the copper cookware sets are copper-bottom.However, it’s not a “clean” metal. Copper cookware is lined on the inside with tin or stainless steel to provide a sanitary cooking surface. Tin will wear down with time and so stainless steel is the preferred “liner” used in copper cookware because of its durability. Although very beautiful to look at, copper cookware is also very expensive and high maintenance. It requires proper cleaning and polishing to keep looking beautiful.

Titanium is a highly reactive metal in its bare form. When used in cookware it’s usually lined with titanium dioxide to make it non-reactive with foods. Titanium is very thin and light weight. It also doesn’t conduct heat very efficiently. It heats very quickly and produces hot spots. It’s very good for camping utensils (when you need something lightweight), and woks where the cooking method requires constant stirring. Again, stainless steel is often used in conjunction with titanium.

I’m sure you’ve noticed the recurring theme here. Stainless Steel. Stainless Steel is the all around best value in cookware for many reasons:

Durability – It’s one of the toughest metals used in cookware. It’s resistant to chipping, denting, cracking and nicking. It does not wear out.

Corrosion Resistant – It can withstand a wide range of weather conditions without corrosion, staining or tarnishing. If stains appear with long term use, they can easily be removed with stainless steel cleaners that are readily available.

Sanitary – Stainless steel is non-porous, so there are no pores to harbor bacteria.
Easy to Clean – Stainless steel cookware can usually be easily cleaned with a sponge and soap water. It’s also dishwasher safe.

Protects Flavor - Whether you’re a professional chef or just cook for your family, you’ll appreciate the fact that stainless steel cookware will protect (not alter) the most delicate flavors. Temperature Resistant – Can go from the freezer to the oven.

Low maintenance – Stainless steel doesn’t require any special care. You use it, you wash it and you’re done!

It’s Beautiful – It’s the most attractive metal used in cookware. It looks good in any décor. The satin-like interiors and highly-polished exteriors will look great for years with little care.

Stainless steel has one big drawback, though. It doesn’t conduct heat as efficiently as aluminum and copper. This is why you’ll see all GOOD stainless steel cookware having a layer of aluminum or copper in the bottom layers. With the addition of aluminum or copper, stainless steel cookware is simply the best value for money.



18/0-18/8-18/10???


As mentioned before, stainless steel is an iron alloy. An alloy is simply a mixture of metals. Stainless steel is mostly the base metal of iron mixed with chromium and nickel. It is the chromium that gives stainless steel its well-known qualities of rust and corrosion resistance and durability. Nickel provides additional rust resistance, hardness, and high-polish capacity.

The first number 18 refers to the chromium content. Stainless steel can have as little as 12% but 18% is standard in cookware.

The second number, 8 for example refers to the nickel content. The higher the second number, the better. Cookware that is 18/10 will be more resistant to corrosion and will have a more shiny finish. However, 18/8 is an acceptable mixture. 18/0 is generally avoided unless it will be used on an induction stove top or in the oven for roasting, etc.

How to tell? Most cookware listings will tell you the type or composition of the stainless steel. T304 (surgical steel) is a feature that tends to be highly advertised. Most cookware sets are made with this grade of steel and better. If it doesn’t say, simply ask the seller before you buy.

There used to be a fairly easy "magnet test" to tell whether or not you were buying 18/0 cookware but that no longer works. The reason is that many cookware manufacturers are adapting their cookware for use on induction stoves as well as conventional stoves. What they do is add a layer of magnetic steel to the cookware, so the magnet test has become unreliable.

Surgical Steel – It simply means that the steel is of the same quality like that which the medical industry uses. Most of the stainless steel cookware on the market will fall into this category. “Surgical Steel” is often used when referring to T304 (or Type 304) stainless steel..

Ply – What does it mean? A ply is simply a layer of metal. The more “plies” a cookware set has, the thicker the bottom which helps to spread the heat evenly and prevents “hot spots.” The best cookware will be at least 5 ply. There is also 7 ply cookware which is great. It has a nice heft to it but as far as cooking, you’ll probably not notice any difference (besides weight) in 5 or 7 ply cookware sets. Your food will taste just as good! :-) Multi-ply cookware also lets you stack cook thus saving time and energy. You can actually stack the pots atop each other to finish cooking. Most popular store bought brands are 3 ply. This is perfectly acceptable if it's a non-waterless cookware set. Please note that you can't stack cook with 3 ply cookware.


How About Elements? So what about all the “elements” you see advertised? A major advertising gimmick! Pure hype! All cookware is made up of many elements. The number of elements does not matter as much as what those elements are. Some elements may enhance the cookware but many others have no added value. Again, it’s not the quantity of elements but the quality that matters.

Waterless Cookware:

This is probably the healthiest, most energy efficient means of cooking. During “waterless” cooking, you (sometimes) use water but very little. The cookware converts the water into steam and your food is steam-cooked.

If you’re cooking dry foods like rice, you’ll need a small amount of water, just enough to cover the bottom of the pot.

You can steam vegetables without using any water. The vegetables will cook in their natural juices. There’s no straining, so no loss of nutrients. This method preserves the natural nutrients, flavor and colors of your food.

This method of cooking takes some getting used to but once you get the hang of it, you’ll never go back to conventional cookware.

Waterless Cookware MUST haves:

I see all kinds of cookware being advertised as waterless and one look at them tells me they’re not. There are three basic features that any and all waterless cookware set must have:

Thick, encapsulated multi-layer bottom. (Must be 5 ply or better)
A steam control valve in the cover or elsewhere on the lid (or some form of steam control) ***see note below.

Stainless steel on the inside and the outside.
***Note: Some waterless cookware manufacturers elect to use a thermometer in the lid to regulate the temperature and steam. These sets are generally less expensive but require more "pot watching" as you have to look at the thermometer and adjust the heat as necessary. (With the steam control valve, you will hear a whistle which lets you know that the heat can be reduced or turned off completely).


The Warranty

The rule of thumb is that the more expensive the cookware, the better the warranty. Manufacturers who offer a lifetime warranty demonstrate confidence in their cookware and you (usually) won't have any problems with their cookware. However, if you do, you will most likely have to return the defective item to them at your expense for repair or replacement. Chances are, though, that you'll never have to enforce your warranty.

Most store bought cookware do not come with any kind of warranty although the store may have a return policy for defective items. Cookware in the under $500.00 may have a limited lifetime warranty. Non-metal parts are often not covered. Cookware costing $500.00 or more should have a full "bumper-to-bumper" lifetime warranty.

Ready to Buy? As your Mamma told you, “you’d better shop around.” That said, when shopping around, you need to compare apples to apples to make sure you’re making the right decision. For instance, you can’t compare a name brand 3 ply set to an off-brand 7 ply set. That’s not a fair comparison.

Consider this: Are you willing to spend $3000.00 (or more) for a popular brand when you can get the same or better quality for $300.00? In other words are you buying the name brand or the quality?

Regardless of brand, here’s what to look for when buying your next cookware set:

5 Ply or 7 Ply for waterless cooking (3 ply is okay for non-waterless cooking but won't allow you to stack cook)

T304 Stainless Steel (also known as surgical steel)

18/8 is good; 18/10 is better (18/0 or AISI 430 if you’re using an induction stove)
Extra thick multi-ply bottom (Often referred to as "encapsulated" or "sandwich" bottom.

Steam control valve – ONLY if you’re looking for a waterless set

Among the well known manufacturers of waterless cookware are NatureSeal, HealthSmart, Maxam, BelKraft, World’s Finest, Chef’s Secret and West Bend.
This article came from http://reviews.ebay.com/. I hope you will find the information useful. If you would like further information, visit our website: www.thegourmetscookware.com

Cooking with Stainless Steel Waterless Cookware

If you recently purchased or are considering the purchase of waterless surgical stainless steel cookware, the article below might be helpful. If you have additonal questions, please visit my website: http://www.thegourmetscookware.com/

Waterless Cookware Knowledge

A little knowledge related waterless cookware.


Really Waterless? Most foods contain much water, here are some examples:

Raw potatoes contain 79% water

Raw carrots contain 87% water

Raw iceberg lettuce contains 96% water


Raw tomatoes contain 94% water

White meat chicken with skin contains 69% water

Chicken fryer, whole contains 66% water


Ground beef 85% lean contains 64% water

So actually, you are not cooking without water. For leafy vegetables such as spinach, if you just rinsed you don't need add any water. If it's dried again, you may add 1 or 2 tablespoons. You'll need a small amount of water, just enough to cover the bottom of the pot if you're cooking dry foods such as rice,noodle and pasta.



18/0,18/8,18/10


18/8 means that this stainless steel contains 18% chromium and 8% nickel. 18/10 is 18% chromium and 10% nickel. The higher the numbers the more corrosion resistant the material. Both 18/8 and 18/10 contain nickel and are part of the grade family "300 series" stainless. 18/0 means that there is 18% chromium but zero nickel. When there is no nickel the stainless grade family is the "400 series". 400 series are not as corrosion resistant as the 300 series and are magnetic, where the 300 series are non-magnetic. Therefore the more expensive/better/shinier stainless steel alloys have MORE nickel. Those alloys with more nickel are more corrosion resistant and have a brighter shine/luster.


304 Surgical Stainless Steel

Surgical Steel is often used when referring to T304 (or Type 304) stainless steel.T-304 18/10 surgical contains titanium, 18% chromium and 10% nickel, providing strength, durability, corrosion resistance, and easy to clean and a gleaming appearance that will last a lifetime.
Hospitals use surgical stainless steel because it can be kept clean, sterile and will not interact with foods. So 304 Surgical Stainless Steel is high grade stainless steel.


Other Surface Materials of Cookwares


Aluminum is lightweighted,conduct heat well and inexpensive. But aluminum is easy to leach out to the food, making food the aluminum smell. On the other hand, aluminum is associated with Alzheimer's disease. Though there is no definite link proven, it's better to be careful. The longer food is cooked or stored in aluminum, the greater the amount that gets into food. Leafy vegetables and acidic foods, such as tomatoes and citrus products, absorb the most aluminum.
Now aluminum is usually used conjuntion with other material such as stainless steel.

Teflon coated cookware is suitable for pan fry cooking and easy stick food. But it also has many argues about its affect on health. Studies show that PFOA, main material that makes from teflon coat is 'likely' to cause cancer in rats and will finish prodct by 2015. Another material e-PTFE (Gore-Tex), which is used in surgery in several medical fields, is used in teflon coated cookware.
However, if you are using teflon coated cookwares, you should plan to discard them after one year regular use. The coat is easy to be scratched. This will cause aluminum leach into the food as most metal beneath the coat is aluminum.

Another disadvantage of teflon coated cookware is that if it is heated over 350°C or 650°F, the coatings can give off irritating or poisonous fumes.This might happen if you left an empty pan or pot on a burner.

Copper cookware is not so popular. It conduct heat very well,response fast, suitable for sauteeing and especially for delicate sauces. But it's bad in heat retention and so not suitable for deeply fry and slow simmer.

The danger is that it'll cause your health problem when you have some amount of copper intake. And you don't know how to control the copper intake when using copper cookware.

Cast iron cookware provides iron which is essential to our red blood cells. Large amounts of iron is harmful. But it seems that most of us lack iron in our body. Cast iron cookwares maintain heat well, working especially well for slow simmering. But cast iron cookware is heavyweight and ugly, so it's less used now than previous.


5-ply, 7-ply
A ply means a layer of metal. Theoretically the more plies a cookware has, the thicker of the bottom and faster and more evenly heat spread. Practically,there is not too much difference between 5-ply, 7-ply and 9-ply regarding heat spread. Waterless cookware must have at least 5 plies. 7-ply is the best and 9-ply is a little heavier.


Stainless steel is corrosion resistance, temperature resistance, beauty highly durable, so it's used on the surface(both inside and outside) to protect both the food and the cookware. While aluminum conducts heat well and so it's used as inner layers.


Here is a 5-ply constructure:


304 Surgical Stainless Steel
Aluminum Alloy
Pure Aluminum
Aluminum Alloy
Surgical Stainless Steel



Here is a 7-ply constructure
304 Surgical Stainless Steel
Carbon Steel304
Surgical Stainless Steel
Aluminum Alloy
Pure Aluminum
Aluminum Alloy
AISI 430 Stainless Steel

This article came from www.healthy-chinese-recipe.com/. On this site you will also find recipes for cooking healthy with waterless cookware. I hope you will find the information useful. If you would like further information about stainless steel cookware or waterless cooking, visit our website: http://www.thegourmetscookware.com/

Benefits of Waterless Cookware

If you recently purchased or are considering the purchase of waterless surgical stainless steel cookware, the article below might be helpful. If you have additonal questions, please visit my website: www.thegourmetscookware.com

Waterless Cookware

Cooking foods in water often results in the loss of nutrients and flavor and can also change the appearance of the food, often making it less visually appealing. With waterless cookware, the natural juices of food is converted into steam which cooks the food. Of course, some dry foods like rice will require some water added since it needs to absorb additional water to make it edible, but most foods have adequate amounts of their own juices or retained liquids to create enough steam to enable cooking without any additional water being added.

The benefits of waterless cooking as compared to conventional methods

Waterless cooking results in the food not only retaining more flavor, but also that vitamins and minerals are not lost, thereby making it healthier. Food cooked in waterless cookware also keeps its natural colors and textures, which makes the food more visually appealing and enables crisp foods keep their crunchy texture.
Waterless cooking works on the principle of evaporating foods’ natural juices which turn into steam and forms a seal along the edges of the specially designed lids thus preventing any of the vapors from escaping and enabling the food to stew in its own juices. The steam continuously rises to the top, condenses and falls back onto the food, ensuring that it stays moist and juicy. This allows the food to cook at a constant temperature and the vessel’s heat retention ability means less heat is required resulting in energy savings.
Waterless cookware is made from high grade stainless steel, often of surgical quality which is unaffected by heat, so there is no chance of any metallic taste entering the food. Stainless steel is durable and rust resistant. Since steel is a poor conductor of heat, layers of copper or aluminum, which are good heat conductors, are sandwiched between two layers of stainless steel enabling the vessel to heat quickly. An iron core is added to the vessel so that it can retain heat for a long time. Since the various layers ensure that heat is spread evenly all over the vessel, no hot spots develop so there is no burning of food meaning oil does not have to be used, and no burnt residue, which makes cleaning much easier.

Things to keep in mind when buying waterless cookware

Waterless cookware will have either a thermometer to indicate the heat in the vessel or a valve that allows steam to escape when a specific pressure has been reached. Waterless cookware with thermometers is cheaper, but they require constant monitoring to keep an eye on the heat. The ones with the pressure valve direct the excess steam into a whistle which alerts the cook that the required temperature has been reached and either reduce the heat or turn it off.
The thicker waterless cookware is because of the greater number of plies, the better. More layers mean that the heat spreads evenly throughout the vessel ensuring there are no “hot spots”. The thickness also reduces the chances of the vessel warping. Good waterless cookware will have at least 5 plies. Cookware with a greater number of plies is also available, but the more the plies, the heavier it is and this may cause problems for the frail or those with physical disabilities.
Waterless cookware can be expensive, often costing over $1000, but it should be kept in mind that it will produce healthier food and money will be saved because of the lower energy consumption and reduced cooking time.
The best option is to buy waterless cookware which has a lifetime warranty. Make sure that you follow the manufacturer’s instructions on cleaning and maintenance to keep the warranty valid.
Some cookware sets have a carbon steel layer making them suitable for induction cooking.
Look for waterless cookware that allows you to stack cook, which means you can cook different dishes at the same time, by placing the dishes like a stack, one on top of the other, which saves both time and energy.
You can buy either single vessels or complete waterless cookware sets which comprise of saucepans, roasters, skillets, egg cups, utility racks, stockpots, sauté pans and so on. Buy a waterless cookware set that has only the utensils that you will use. You can add to the utensils later on if you feel the need.
Among the well known manufacturers of waterless cookware are NatureSeal, HealthSmart, Maxam, BelKraft, World’s Finest, Chef’s Secret and West Bend.

This article came from www.helpful-kitchen-tips.com/kitchen-blog/ Once at the site, do a search for Waterless-Cookware-Review.

I hope you will find the information useful. If you would like further information, visit our website: www.thegourmetscookware.com