Tips to Prepare Chicken Noodle Soup—the Ultimate Comfort Food!

Whether you want something to warm you on a cold winter night or something warm to ward off a winter cold or you simply love soup, Chicken Noodle Soup is always a winner. My first attempt at this soup was anything but a culinary delight, but over the years I have learned several of the secrets to preparing a great batch of soup.

First, here is the recipe for Hearty Chicken Noodle Soup
1 stewing chicken, cut up
2 quarts water
1 large onion, quartered
1 cup chopped fresh Italian parsley
2 celery ribs, sliced
5 chicken bouillon cubes or about 2 Tbsp. chicken base
5 whole peppercorns
4 whole cloves
1 bay leaf
2 tsp. salt
1/2 tsp. pepper
Dash of dried thyme
3 – 4 carrots, thinly sliced
About 2 cups noodles, uncooked


In a large stockpot, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours or until the chicken is tender. Remove chicken from broth. Cool. Debone chicken and cut into chunks. Strain broth and skim fat. Return to stockpot. Add chicken and carrots. Boil noodles in separate pan according to directions and add to soup. If you prefer more liquid, add additional chicken stock. Serve.

Tips:

Use a large enough stockpot to accommodate your recipe--a stainless steel stockpot with a steamer basket insert is ideal for conveniently straining your soup.

1. Do NOT add too much water.

2. If you have time to make the soup a day ahead, you can refrigerate overnight. The fat can then be skimmed easily from the top of the soup.

3. If you prefer extra liquid, add chicken stock rather than chicken broth.

4. If you have the time, you might want to make your own chicken stock. Though a bit more tedious to prepare, the end result is well worth it. The stock has a much richer flavor than conventional broths.

Chicken Stock Recipe

3 to 4 lbs. whole chicken, cut up, or 3 to 4 pounds necks and back
About 4 quarts of water
2 onions, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery with leaves, coarsely chopped
1 bay leaf
2 sprigs thyme or 1 tsp. dried
4 sprigs parsley with stems
8 peppercorns, cracked

Place the steamer basket in the stockpot. Place the chicken in the basket and fill the pan with water to 1 inch below the large holes in the steamer basket. Bring to a boil over medium-high heat. With a large serving spoon, skim off the froth (fat and scum) that rises to the surface of the water and discard. Add the balance of the ingredients. Reduce the heat to low, cover the pan (if you have a waterless stockpot, open the vent), and simmer for about 3 hours. Do not allow the stock to return to a boil.

To strain the stock, lift the steamer basket above the liquid level and press the juices out with a large serving spoon. The basket contents can be discarded or reserved and frozen as a starter for your next batch of stock.

To remove the fat, place the stock in the refrigerator. When it has cooled, the fat and debris will rise to the surface. Skim off and discard.

To store, package in 1 cup quantities and freeze up to 3 months.

Marcia Klun is a former teacher and an experienced cook as well as the owner and webmaster of http://www.thegourmetscookware.com/, a site that offers quality stainless steel products, such as waterless cookware sets, stockpots, cutlery, skillets, flatware, and other gourmet cooking essentials. In addition, the site offers relevant information about waterless cooking and provides a variety of healthy recipes that can be adapted to waterless cookware.

Frequently Asked Questions About Waterless Stainless Steel Cookware

If you have been considering the purchase of stainless steel cookware, you may have encountered ads featuring waterless cookware. For many, the world of “waterless cooking” is an unknown entity. As a user and vendor of waterless stainless steel cookware, I would like to address several of the most frequently asked questions regarding waterless cookware.

What is Waterless Cooking?
Waterless cooking has gotten a lot of publicity in recent months. Is it just hype? Actually, no! Waterless cooking really has been around for quite some time. Waterless cooking, unlike conventional cooking, uses minimal or no water. It relies instead on the natural moisture in the food. As a result, very few nutrients are lost in the cooking process. Lower cooking temperatures and steam-controlled cookware retains the natural juices of the food, enhancing their taste. When cooking vegetables, for example, simply rinsing the vegetables in water and shaking off the excess water provides enough moisture to cook the vegetables to the desired state of doneness. Obviously, dried foods, like beans, rice, pasta, etc, require more liquid to cook properly.

What is multi-ply?

Ply refers to the number of layers in the bottom of the encapsulated pan. Some refer to it as element. These layers are important because the number of ply or elements allows for even heat flow and durability. The aluminum conducts the heat well in the inner layers. However, it is not desirable on the outside because it corrodes and comes off on the food. The multi-layers include stainless steel on the entire outside (top and bottom) of the encapsulated bottom. The inner layers consist of aluminum, as well as other metals, that are considered to be better conductors of heat. These multi-layers spread the heat evenly, insuring that there are no "hot spots." The thickness of the cookware also reduces chances of the piece warping. Stainless steel protects the food and the cookware itself.

Recently there has been an increase in the number of layers or ply added to the cookware. For cookware to be classified as waterless, it must be at least 5-ply or have five layers. Our company features cookware that has 7-ply, 9-ply and even 12-ply construction. While extra ply will very minimally increase the weight of the pan, it does not mean that your food will cook any better or taste any different because of the extra layers. When considering the purchase of cookware, use factors other than multi-ply (such as number and type of pieces in the cookware set) to determine which set is the best choice for you.

What Is Waterless Cookware?
While all waterless stainless steel cookware is made out of quality stainless steel, not all stainless steel cookware is quality or waterless. To be classified as waterless, the cookware must meet 4 requirements.

• A high-grade stainless steel must be used. Waterless cookware must be a minimum of 5-ply. You will often see advertisements for products with 7-ply or 9-ply or possibly more. To some degree, the layering is important. Stainless steel is a great material for waterless cooking, but stainless steel is not known for fast heat transfer. Thus, the addition of a layer of aluminum in the center of the stainless steel provides for the fast and even distribution of heat.


• A Flat-bottomed pan is needed for efficient heat transfer. The bottom of a waterless cooking pan needs to be flat to provide for even heat distribution.


• A thicker bottom plate is necessary to evenly distribute the heat. The special design of the encapsulated bottom of each stainless steel pot provides strength and rigidity that prevents warping. It also eliminates hot spots that may burn food. Heat is distributed evenly in all directions.


• A special lid is used to keep the steam from escaping. Waterless cooking will not work if a proper seal cannot be formed. When a seal is created, it locks in the natural moisture that escapes from the food during the cooking process. Thus, foods are cooked in their own natural juices, retaining vital vitamins and minerals. This is really the key to waterless cooking—a vapor seal must be created.

While I cannot speak for other brands, I can tell you that our Maxam Stainless Steel Cookware meets the criteria above. Maxam Cookware has over 50 years of experience and research going into the production of its products. Further, this quality cookware can be purchased for a fraction of the cost of comparable quality cookware offered at the State Fair.

Why is your stainless steel product cheaper than some of the other waterless cookware brands?
There is virtually little difference between all of the quality cookware brands. One of the unique features of our brand is the steam-control valve on most of our sets. This valve on most of our lids helps you determine exactly when to turn the temperature down. Some of the other brands do not have this steam release valve. Generally, if a waterless cookware set is constructed of a high-grade stainless steel, such as 304 surgical stainless steel (used in all waterless cookware), the manufacturing company has a good reputation (Maxam has been around since the 1950s), there is a Factory Lifetime Warranty that includes a customer service address with every set, then you can be quite certain that you are receiving a quality, high grade set of cookware. We are not experts on other brands so it would be unfair of us to compare their product to ours. Some of these other cookware brands cost between $1000 and $2000 more. That difference in price between our product and theirs is not because of quality differences. More likely it is because of difference in marketing. With our product, you are dealing with the wholesale market rather than the retail market. Many of the higher priced brands are shown at home shows, county and state fairs, etc. and require a much greater marketing budget than our form of sales.

We hope you found this information helpful. If you decide that you would like to investigate stainless steel cookware further, visit our site – The Gourmet’s Cookware. Not only do we provide additional information about waterless cooking, we have also included some great waterless cooking recipes.

Marcia Klun is the owner and webmaster of www.thegourmetscookware.com, a site that offers quality stainless steel products, such as waterless cookware sets, stockpots, cutlery, skillets, flatware, and other gourmet cooking essentials. In addition, the site offers relevant information about waterless cooking and provides a variety of healthy recipes that can be adapted to waterless cookware.

Stainless Steel Cookware--What exactly is Multi-Ply?

As a vendor of stainless steel cookware, a question that we encounter frequently is “What is Ply?” and it is almost always followed by “How is that different from element?” Ply or element (the two terms are used interchangeably) refers to the number of layers in the bottom of the encapsulated pan. Many believe the more ply the better! These layers are important because they allow even heat flow and durability. The aluminum conducts the heat well in the inner layers. However, it is not desirable on the outside because it corrodes and comes off on the food. The multi-layers spread the heat evenly, insuring that there are no "hot spots." The thickness of the cookware also reduces chances of the piece warping. Stainless steel protects the food and the cookware itself.

Recently there has been an increase in the number of layers or ply added to the cookware. For cookware to be classified as waterless, it must be at least 5-ply or have five layers. Many companies now feature waterless cookware that has 7-ply, 9-ply and even 12-ply construction. While extra ply will slightly increase the weight of the pan, it does not mean that your food will cook any better or taste any different because of the extra layers. The weight difference in the 7-ply versus the 9-ply, for example, is so slight that if you were blindfolded and picked up the two different ply pans, you would not be able to make a distinction between them. When considering the purchase of cookware, use other factors, such as the number and type of pieces included in the cookware set, rather than multi-ply feature to determine which set is the best choice for you. Below is a picture describing the layers in a pan with 7-ply construction.

The construction of Maxam’s 7-ply KT17Ultra set was initially made for induction-top stoves. If you have an induction-top stove, you must use this type of cookware. This set, however, may be used on any stove-top, including gas.

The KTUltra 7-Ply Layer Construction

Layer-1 304 Surgical Stainless Steel
Layer-2 Carbon Steel
Layer-3 304 Surgical Stainless Steel
Layer-4 Aluminum Alloy
Layer-5 Pure Aluminum
Layer-6 Aluminum Alloy
Layer-7 AISI 430 Stainless Steel

Maxam also offers a KT17 set that is similar to the KT17ULTRA set. Both sets offer the same pieces as part of the set and have many of the same features, such as ability to stack cook, steam-control knobs, phenolic handles, and encapsulated bottoms. The extra ply simply adds more bonding agents in the layering process. Because the KT17 does not use carbon steel in its layering, the cost of this cookware set is typically about $100 less than the KT17ULTRA induction set.

Encapsulated (Warp Resistant Bottoms)

The special design of the bottom of each our pots provides extra strength and rigidity that will always prevent warping. The pans stay flat and hug the burner for maximum heating efficiency during the entire cooking process. A flat bottom is important because it allows as much of the surface as possible to be in contact with the heating surface. The thickness of the (encapsulated) bottom inside the stainless steel shell is also necessary for even heat distribution. Not only will hot spots be eliminated that can often result in burnt foods, but the flat cooking surface also sends out heat evenly in all directions. It is important to note that all pans (not lids) are oven safe up to 350°. However, they should not be used under a broiler.

There are many reputable vendors on the Internet that offer quality waterless stainless steel cookware at affordable prices. Before making that purchase, shop around. Most importantly, learn all you can about waterless cookware and waterless cooking. Once you’ve made an informed decision, I can assure you that you will absolutely love preparing meals for you and your family. To learn more about waterless cooking, you can visit our site—www.thegourmetscookware.com

If you are interested in owning a quality waterless cookware set, check out http://www.thegourmetscookware.com for some great deals on stainless steel cookware, stockpots, skillets, flatware, cutlery and other gourmet essentials. In addition, we offer tips for cooking with waterless cookware, cleaning your stainless steel cookware, and great recipes to try with your new waterless stainless steel cookware.

State Fair Cookware vs. World’s Finest by Maxam

Have you ever attended the State Fair and watched a cookware demonstration? If you are like me, you were soon captivated by the sales pitch. You were already envisioning using this cookware in your kitchen. Then they mention the price which, depending on the composition of the specific set, can range from $1,500 to $3,000. West Bend and Regal are excellent brands. I am sure that the claims made by the demonstrators are all true. The unfortunate reality, however, is that not everyone can afford to spend a couple of thousand dollars for a quality cookware set.

The good news is that you do not have to. There are many companies on the Internet that offer comparable cookware at a fraction of the cost. One set to consider that is comparable to the expensive brands shown at the State Fair is Maxam’s 17 pc. 9-element Steam-control set. Maxam even offers a Salad Maker with 5 cutting blades similar to that offered at the State Fair for a little over $100.

The KT17 set is truly one of Maxam’s finest! Cooking will be a dream with this set! This 17 pc. set is considered to be one of the highest quality Steam Control Surgical Stainless Steel "Waterless" cookware sets that Maxam makes. Each piece of this KT17 set is constructed of extra heavy surgical stainless steel and guaranteed to last a lifetime. The 9-element (layer) construction spreads the heat quickly and evenly. The 9-ply construction includes the following elements:

• Chrome
• Nickel
• Manganese
• Silicon
• Aluminum
• Iron
• Copper
• Molybdenum
• Vanadium

The chrome adds longer life, the iron adds strength and the copper adds durability to this quality cookware. The steam control valve makes "waterless" cooking easy. You can cook healthier in this cookware because it eliminates the need for grease or oil in cooking. To use the steam control valve, start cooking on medium heat (never use high heat). Then, when the valve begins to whistle, close the valve and turn the heat down to low and finish cooking. The 9-element construction allows you to stack cook with this cookware. Begin cooking on individual burners and when the valve whistles, you can stack the pans to finish cooking. The phenolic handles are superbly styled and are resistant to heat, cold and detergents. This set includes a cookbook with instructions and comes with a limited lifetime warranty. Before you invest up to $2000 in cookware, consider our advantages and superior features. Waterless cookware Set Contents

• 1.7 qt covered saucepan
• 2.5 qt covered saucepan
• 3.2 qt covered saucepan
• 7.5 qt covered roaster
• 11-3/8" skillet
• Double boiler unit with capsule bottom that can also be used as an extra 3 qt pan
• 5 egg cups
• 5 hole utility rack
• High dome cover for skillet or roaster
  
  Some additional key features about this product:


• Stack Cooking - The 9 element construction allows stack cooking with this cookware. Start by cooking on individual burners. When valve whistles, you can stack the pans to finish cooking. Double Boiler Unit - the double boiler unit has an encapsulated bottom so that it can be place directly on your stove-top as a cooking utensil when not being used as a double boiler unit.


• Size - A description of the size of each pot is clearly visible on the bottom of the pan


• Handles - The phenolic handles are resistant to heat, cold, and detergents and have been tested for durability in ovens up to 350 degrees. However, the manufacturer does not recommend placing the pots in an oven. They are really made to be used on a stove top. This cookware actually allows you to bake food right on top of your stove. Each handle is molded with a large eyelet that permits you to hang your utensils. Also, for convenient storage, you can invert the cover, nest it in the proper pan, and hang or stack your cookware.
  

Shop around. There will be quite a variance in price but you should be able to purchase this set for between $230 and $280. Though the price difference between State Fair sets and those sold on the Internet is considerable, you will notice that, upon comparison, the actual differences between this set and the more expensive State Fair sets are negligible. Maxam also offers the KT17ULTRA set that sells on the Internet for approximately $100 more than the KT17 set. The reason this set is more expensive that the KT17 set is that it contains a carbon steel core between the stainless steel layers. If you have an induction stove, then this is the cookware for you. Induction stoves use a magnetic field to heat the cooking pan, which then heats the contents of the pan. The cook top itself stays relatively cool. With induction cooking, you need a cooking pan that will attract a magnet and has a flat bottom. The carbon steel in the construction makes this possible. A flat-top or ceramic top stove is not an induction cook stove.

If you are interested in owning a quality waterless cookware set, check out http://www.thegourmetscookware.com/ for some great deal of stainless steel cookware set as well as other gourmet accessories.In addition, we offer tips for cooking with waterless cookware, cleaning your stainless steel cookware, and great recipes to try with your waterless cookware.

How to Cook Eggs with Waterless, Greaseless Stainless Steel Cookware

Most foods can be cooked the waterless or greaseless way because they have natural water or fats in them. Eggs, however, are the exception to the rule. Since they have no natural oils, a small amount of some type of lubricant is required to prevent the eggs and egg-based recipes from sticking to the pan. Another important thing to remember when cooking eggs is to use a clean pan. Finally, the heat must be adjusted to medium or medium-high heat to cook.

Charles Knight is recognized worldwide as the foremost expert on the methods of waterless, greaseless cooking. He has written three cookbooks that offer tips as well as recipes to use with waterless, stainless steel cookware. He suggests that you use unsalted butter as the lubricant in your pan. This will help you achieve the proper cooking temperature for cooking the eggs. If the butter burns, the pan is definitely too hot. Once you have identified the proper cooking temperature for eggs, you may witch to oil as a lubricant.

Frying Eggs

Preheat your gourmet chef’s pan over medium heat. Place a small amount of unsalted butter in the pan—make sure it is enough to cover the bottom of the pan when melted. When the water bubbles release from the butter (usually about 2 – 3 minutes), add the eggs. When whites cook to the desired firmness, flip eggs and cook on the other side to desired firmness. As an option, you can cover the gourmet pan with a larger cover and cook to the desired firmness.

Scrambled Eggs

Prepare eggs to scramble by placing 2 eggs in a bowl. Add 1 Tbsp. of water and whip thoroughly with a whisk or fork.

Preheat gourmet chef’s pan over medium heat. Place a small amount on unsalted butter in the pan—make sure it is enough to cover the bottom of the pan when melted. When the water bubbles release from the butter (usually about 2 – 3 minutes), add the eggs. As the eggs begin to cook, draw cooked part from the edge of the pan toward the center with a fork allowing unco0ked egg batter to move to the surface of pan. Continue to repeat the process until the eggs are scrambled to desired firmness.

Soft Cooked Eggs

In a cool small saucepan, place eggs and 2 Tbsp. water for one egg, adding 1 Tbsp. for each additional egg, up to six. Use 1/2 cup water for more than 6 eggs. Cover pan and open vent. Cook on medium heat until steam appears, about 2 minutes. For electric range, turn off heat. For gas range, turn flame as low as possible. Time the eggs from the instant steam appears through the vent. Close the vent and continue cooking 3 – 4 minutes for soft cooked, 5 minutes for very firm white and medium soft yolk.

Hard Cooked Eggs

Use the same method as above, additional water for additional eggs. Cover and close the vent. Cook over medium heat for 5 minutes. Turn burner off and leave covered 10 minutes. Cool in cold water, then peel.

Poached Eggs

Pour 1 cup hot water into a small saucepan or small skillet with egg poaching rack. Break eggs into lightly buttered egg cups. Place on egg poaching rack. Cover and close the vent. Cook over medium heat until steam appears. Reduce to low. Continue cooking 3 – 4 minutes for soft cooked eggs, or longer to desired firmness.

We hope you found this information helpful. Click http://www.thegourmetscookware.com/ for other great cooking tips and recipes! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html, including some new ones for July. Also check out the great deals on waterless cookware sets and pieces.

Why Waterless Cookware?

When cooking foods in water, less is better! This is especially true if interested in healthy eating that preserves the nutritional value of your food. What does waterless cooking mean—it just means adding extra water is not necessary, for most meats and vegetables already contain water naturally. In fact, adding water actually removes nutrients from your food. With waterless cooking method, only 2% of your vitamins and minerals are lost in the cooking process, whereas with conventional cooking methods, there is about a 42% loss in nutrients when cooking in water.

Key Advantages of Waterless Cooking:

• Higher nutritional value of foods that are cooked. Nutrients are not lost or diluted in water.
• With waterless cooking, you don’t need to add oils or fats in the cooking process. When vegetables are sautéed in oil, they do not properly caramelize and release the aromatic flavors into the dish being cooked.
• Cleanup is easy and fast. An easy scrub with a high-quality stainless steel cleaner, using a damp cloth, and a good rinse in hot water is all that is necessary to keep your pans bright and shiny and to keep foods from sticking to the pan.
• Quality stainless steel waterless cookware disperses heat evenly—there are no hot spots. This type of cookware has a flat bottom that keeps more of the surface in contact with the gas burner or electric heat.

Most waterless stainless steel cookware sets are either 7- or 9-ply. The key difference between the two is that the 9-ply has more bonding agents between layers. However, the difference in weight between the two is negligible. For cookware to be considered waterless, it should be at least 5 layers or 5-ply. Most stainless steel cookware sold in department stores is only 3-ply, not meeting the waterless requirement.

Tight fitting lids are also a critical part of waterless cooking. Vegetables have high water content. For that reason, it is unnecessary to add additional water when cooking. All you need to do is rinse your vegetables in cold water, drain, and place in the pan. When cooking vegetables the waterless way, it is important to select the correct size pan. The vegetables should almost completely fill the pan. Once in the pan, follow these steps:
Cover vegetable with lid. Start cooking on medium head (never use high heat).
When the valve begins to whistle, close the value and turn the heat to low. Cook vegetables according to times given for that specific vegetable.

One of the most economical waterless cookware sets that offers all the required features of waterless cookware is the 17 pc. 9-element Surgical Stainless Steel Waterless Cookware Set by Maxam. This set include:

• 1.7 qt. Covered saucepan
• 2.5 qt. Covered saucepan
• 3.2 qt. Covered saucepan
• 7.5 qt. Stove-top covered roaster
• 11 3/8” skillet
• Double boiler unit with capsule bottom so you can use the double boiler as an extra 3 qt. Pan
• 5 egg poaching cups
• 5-hole utility rack for egg cups
• High dome cover for skillet or roaster
  

This waterless cookware set has several special features:

• Easy to clean and dishwasher safe
• Energy efficient
• Heat-resistant phenolic handles and knobs
• Warp-resistant bottoms
• Special Water-seal covers that lock in moisture and flavors
• Handy hang-up feature that allows hanging cookware to save space
• Self-storing lids that invert for easy storage
• 9-element construction consists of chrome, nickel, manganese, silicon, aluminum, iron, copper, molybdenum, and vanadium–these elements are located in the capsule bottom of the cookware
• 9-element construction allows you to stack cook. You can begin by cooking on individual burners. Then you can stack the pans to finish cooking—an energy savings!
• Handles stay cool and are resistant to heat and detergents.
  
  We hope you found this information helpful. Check out our site http://www.thegourmetscookware.com/for great cooking tips and recipes! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu.
  

• I am always looking for great recipes. I took a cooking class several months ago and the class instructor was the chef and owner of Bluephies Restaurant in Madison, WI. He shared this recipe with us. It’s a real comfort food—especially on a cold, winter night. This recipe was a regular recipe that was easy to adapt to waterless cookware.
  
  Chicken Pot Pie
  
  3 Tbsp. olive oil (conventional, nonwaterless pan)
  2 lbs. Boneless, skinless chicken thighs
  2 medium carrot, diced
  4 celery stalks, diced
  1 large yellow onion, diced
  1 Tbsp. minced fresh garlic
  2 Tbsp. soup base (vegetable or chicken)
  1 Tbsp. dried thyme
  2 tsp. dried oregano
  1 tsp. dried rubbed sage
  1 tsp. basil
  1 tsp. parsley
  1 1/2 tsp. salt
  1/4 tsp. black pepper
  1/4 cup flour
  4 cups heavy cream
  2 cups water
  1 large unpeeled russet potato, diced
  1 cup corn kernels
  Pastry crust or your favorite biscuits
  
  Put chicken in stockpot that has been heated to medium hot. Add the chicken and sauté until it is cooked all the way through. Watch chicken, stirring occasionally, so it does not burn. When chicken is done, it should begin to shred easily. Add the carrots, celery, onion, and garlic. Sauté until carrots are tender.
  
  Add the soup base, thyme, oregano, basil, sage, parsley, salt, and pepper. Cook until fragrant.
  
  Add the flour and cook for about 5 minutes, stirring often. Add the cream, water, potatoes, and corn to the pot. Cook until a fork goes through the potatoes without resistance. The starch in the potatoes and the flour will thicken the mixture. If you want a really thick filling, add more flour.
  
  For serving:


• Put chicken mixture into a pie pan or other baking dish. Cover with a single pie crust or puff pastry. Seal the edges. Bake in 350 degree oven till crust is browned at the top.


• Or prepare a package of your favorite biscuits and put filling over baked biscuits.

We hope you found this information helpful. If you decide that you would like to try out stainless steel cookware, check out our site http://www.thegourmetscookware.com/ for some great deals! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu.

Adapting Recipes for Waterless Cookware

I love to cook and while I have scads of cookbooks and am always on the lookout for new recipes to try, I find it difficult to find cookbooks that specialize in waterless, greaseless cooking. Many regular recipes can be adapted to cooking waterless or greaseless—the key to preparing a great meal is simply knowing and trusting your waterless stainless steel cookware.

Charles Knight in his cookbook “Healthy Meant and Potatoes” gives a couple of different techniques for cooking meals the waterless, greaseless way on the top of your stove—pan broiling, roasting and sautéing.

Pan Broiling and Sautéing

Because heat is distributed evenly and efficiently in high-quality waterless cookware, the meat surface will brown quickly, perhaps in 1 to minutes. No fat is necessary for cooking. When the meat is browned sufficiently, it should release easily from the pan. In this initial browning state, the heat can be higher. However, once the meat is browned the heat should be reduced to prevent the meat from toughening. When the pan is covered, water vapor is trapped and a basting-like process takes place. When pan frying, therefore, you should OPEN the vent.

Roasting

You can brown and roast –all on the top of your stove—in a relatively short period of time. To prepare a roast, follow these simple steps:

• Preheat your pan’s bottom on medium or medium high heat. To test it, sprinkle a few droplets of water into a pan. If the water droplets sputter around the pan, your pan is hot enough to quickly brown your meat. If the water droplets evaporate, then the pan is not hot enough.


• Season the meat to taste. Place the meat in the pan and brown on all sides—no oil is necessary.


• After meat is browned on both sides, cover the pan and reduce heat to medium-low. When bubbles begin to form around the cover, you have reached the proper cooking temperature for cooking. If there are no bubbles, the heat is too low. If there is moisture around the top of the pan, the heat is too high.
  
  When preparing dishes with waterless cookware, there are two methods commonly used—dry sautéing and wet sautéing.
  
  Dry Sautéing
  
  Dry sautéing involves cooking vegetables or meats in a hot, dry pan over medium heat until slightly browned. No oil is necessary. In fact, when vegetables are sautéed in oil, they do not caramelize properly and do not release the aromatic flavors into the dish being cooked. If you prefer to add oil or butter to your dish, it is recommended that it be added after cooking.
  
  Wet Sautéing
  
  Cook vegetables in a small amount of stock over medium heat.
  
  We hope you found this information helpful. If you decide that you would like to try out stainless steel cookware, check out our site http://www.thegourmetscookware.com/ for some great deals! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu. The next article will feature a real comfort food cooked the waterless way. It is Bluephies’ (a favorite Madison restaurant) version of Chicken Pot Pie. It has become a favorite in our household and I am sure it will become popular in yours also.

Waterless Cooking Tips

Waterless cooking, unlike conventional cooking, uses minimal or no water, relying instead on the natural moisture in the food. As a result, very few nutrients are lost in the cooking process. Lower cooking temperatures and steam-controlled cookware retains the natural juices of the food, enhancing their taste. Quality waterless cookware may be more expensive than regular cookware, but it is well worth the extra expense. Not only will this cookware last a lifetime, but you’ll love the healthy, nutritious meals that quality surgical stainless steel guarantees.

Tips for Cooking with Waterless Cookware

• Don’t bother peeling! Clean root vegetables by scrubbing with a vegetable brush under cold water. Remove blemishes. Peeling is not necessary. Most fresh vegetables, especially root vegetables, lose some of their normal moisture when harvested from the garden. To replenish this moisture, you can place vegetables in a pan, fill with water, add a Tbsp. Of white distilled water and soak vegetables for 10 – 15 minutes. This soaking process removes chemical sprays and other preservatives before cooking. Pour the water off, rinse and then cook according to directions.
• Always use the right-sized pan. When cooking vegetables in a waterless environment, the pan should be nearly full. After vegetables are washed and rinsed, there is no need to add extra water. The vegetables themselves contain ample moisture. Filling the pan to the appropriate level is an essential step in forming a vapor seal. If there are fewer vegetables, there is more air, causing oxidation. If pans are not full enough, then a higher temperature is required to form the vapor seal, resulting in the likely possibility that vegetables will be scorched or burned.
• Start cooking on medium heat. Never use high heat. Once the food is inside the pan, cover and leave the vent open. As the moist air inside the pan is heated, it expands and is forced between the rim and cover of the pan, eventually forming a vapor seal. This usually takes 3 to 5 minutes. Once you hear the whistle, close the vent, turn the heat to low and cook according to time chart.
• Do not Peek. Though tempting, resist the urge to open the lid and peek inside. Once the cover is opened, the vapor seal is destroyed. This lengthens cooking time and could even cause your vegetables to burn. If you do remove the lid for any reason and the food is not cooked completely, cover the pan, close the vent, and add 2 Tbsp. Of water to the rim to reestablish the vapor seal. Add about 3 to 5 more minutes to the cooking time.
• Cleaning. Consider the purchase of stainless steel cookware an investment. Therefore, to protect that investment, clean the pans with a good-quality stainless steel cleaner. While dishwasher safe, it is recommended to wash them by hand in warm, soapy , scrubbing with the cleanser where necessary, With proper care, your food should not stick in the pan and your pans will be bright and shiny for life.
  
  We hope you found this information helpful. If you decide that you would like to try out stainless steel cookware, check out our site http://www.thegourmetscookware.com/ for some great deals! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu.
  
  

WHY SHOULD I PURCHASE WATERLESS STAINLESS STEEL?

Several years ago, my husband and I were at our State Fair and, purely by change, encountered a waterless cookware demonstration in progress. My grandchildren were more eager to go on rides than watch a cooking demonstration so after 20 minutes or so, we moved on. However, I was so impressed by the demonstration that I circled back to the afternoon demonstration sometime later to get more information. After demonstrating and describing the many benefits of waterless cookware, I was ready to make the investment—until I heard the price! The cookware was fantastic, but I simply could not afford to spend over $2,000 on waterless cookware. My husband was with me and he made doubly sure I didn’t relent and make the purchase at that time. I was fortunate to find comparable cookware—Chef’s Secret by Maxam—that offered the same advantages of the West Bend cookware without the burdensome price tag.

Why Waterless Stainless Steel Cookware?
Many of us are concerned with the quality of food that we serve our families. We want to insure that the meals prepared are healthy and are willing to spend extra dollars on organic foods. In fact, purchasing organic food can add 15 – 20% to our food bills. Unfortunately this well-intended effort to insure our family’s health can be negated if we use old-fashioned cooking method or outdated or incorrectly-sized cookware.

The Key Advantages of Waterless Cookware

Healthier,Tastier Meals. Perhaps the most important benefit of using waterless cookware is the retention of the nutrients in our foods. With conventional methods, 42% of your food minerals are lost when you boil foods in water. With waterless cookware, foods retain up to 98% of their natural minerals. When food is cooked in its own natural juices, the flavor is outstanding. Once you taste vegetables cooked with this method, you’ll be amazed at how great the vegetables taste, even without the addition of salt or other spices!

Greaseless Cookware Uses Less Fat. When using quality waterless, greaseless cookware, you can cook vegetables and meals in a hot dry pan over medium heat until it is slightly browned. According to Charles Knight, world-renowned chef and author of “Healthy Meat and Potatoes,” some oil in our diet is necessary. The problem with sautéing in oil or butter is not so much the oil, but the process. He contends that when vegetables are sautéed in oil, they do not properly caramelize and release the aromatic flavor into the dish being cooked. When using the greaseless cookware, using minimal or no oil translates into less fat intake and lower cholesterol.

Energy Efficient. Whether waterless stainless or conventional stainless steel cookware, quality stainless steel is warp resistant. The multi-layers of stainless steel, aluminum, nickel, and chromium allow for even heat distribution on low heat or medium heat. The built-in steam control valve whistles just like a tea kettle to let you know when to turn the heat down to low or a simmer. Whether using an electric range or a gas range, waterless cookware takes the guesswork out of cooking. If you follow the directions, vegetables will turn out perfect each and every time you prepare them.

Safety and Durability. With waterless stainless steel cookware, you don’t have to worry about toxic particles from the cookware itself getting into your food. Surgical stainless steel is perhaps the most sanitary product to use in cooking. The smooth, hard surface of the stainless steel is easy to keep shiny and looking like new. With proper care, a set of waterless cookware can last a lifetime. Maxam cookware stands behind their product and offers a lifetime warranty.

Even with waterless cookware, it is important to note that some recipes do need water or liquid. Dry products, such as beans, rice or pasta need some type of liquid and naturally soups, stews and sauces require liquid. Waterless cooking is used for vegetables and greaseless for meat and poultry.

We hope you found this information helpful. If you decide that you would like to try out stainless steel waterless cookware, check out http://www.thegourmetscookware.com/ for some great deals! We have also included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html

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/