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.

COOKING VEGETABLES WITH WATERLESS COOKWARE - PART 2

Charles and David Knight have published “Healthy Meat and Potatoes,” providing not only lots of good recipes but also helpful tips for waterless cookware owners. Following are instructions Charles Knight offers for cooking vegetables the waterless, greaseless way.

Cooking Fresh Vegetables
To cook, place the vegetables in a pan that is almost completely full. Rinse with cold water and pour the excess water off. The water that clings to the vegetables and its own natural moisture will be sufficient for cooking the waterless way.
Cover the pan, close the vent and cook over medium-low heat. When the cover spins freely on a cushion of water, the vapor seal has formed. Cook according to the time chart that follows: Do not peek. When finished cooking, test for doneness with a fork. If not done, cover the pan, close the vent and add 2 to 3 Tbsp. of water to the rim to reestablish the vapor seal. Cook over low heat for 5 to 10 minutes.

Cooking Frozen Vegetables
Do not defrost. Place the frozen vegetables in the pan to almost completely full. Rinse with cold water and pour the excess water off. The water that clings to the vegetables and its own natural moisture are sufficient for cooking waterless.
Cover the pan, close the vent and cook over medium-low heat. When the cover spins freely on a cushion of water, the vapor seal has formed. Cook according to the time chart. Do not peek. Removing the cover will destroy the vapor seal, lengthen the cooking time, and possibly cause the vegetables to burn.

Cooking Times for Apples and Vegetables

Vegetable Cooking Time in Minutes

Apples (10 to 15)
Artichokes (whole) (30 to 45)
Artichoke hearts (10 to 15)
Asparagus (10 to 15)
Beans, green (fresh, cut) (15 to 20)
Beans, green (fresh, French cut) (10 to 15)
Beans, green (frozen) (10 to 12)
Beans, Lima (fresh) (30 to 35)
Beans, Lima (frozen) (10 to 12)
Beets (whole) (35 to 40)
Broccoli (15 to 20)
Brussels Sprouts (15 to 20)
Cabbage, shredded (10 to 15)
Carrots, sliced (15 to 20)
Cauliflower (10 to 15)
Corn (fresh) (15 to 20)
Corn (frozen) (10 to 12)
Eggplant (5 to 8)
Greens (10 to 12)
Leeks (12 to 15)
Mushrooms (5 to 10)
Okra (15 to 20)
Onions (whole) (15 to 20)
Parsnips (sliced) (15 to 20)
Peas (frozen) (5 to 7)
Potatoes (quartered) (20 to 25)
Potatoes (whole) (30 to 35)
Potatoes, sweet (30 to 35)
Spinach (frozen) (8 to 10)
Spinach (fresh) (15 to 20)
Squash, summer (yellow) 15 to 20)
Squash, winter (25 to 30)
Squash, zucchini (20 to 25)
Tomatoes (10 to 15)
Turnips and rutabagas (25 to 30)

*Cooking times reflect the time after the vapor seal is formed, usually 3 to 5 minutes.
Note: To keep your vegetables hot and ready to serve, keep the cover on and the vent closed. The vegetables will stay hot in the pan for about 20 to 25 minutes.

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.

COOKING VEGETABLES WITH WATERLESS COOKWARE- PART 1

Many of us like to follow a recipe when cooking. While there are thousands of cookbooks available with a myriad of recipes to follow, there are very few waterless cookbooks out there. Charles and David Knight have published “Healthy Meat and Potatoes,” providing not only lots of good recipes but also helpful tips for waterless cookware owners. Following is a summary of some of the tips Charles Knight offers for cooking vegetables the waterless, greaseless way.

Scrub Root Vegetables
Clean your root vegetables with a vegetable brush under cold running water. Remove any surface blemishes you see. Peeling is not necessary.

Refresh Vegetables
Vegetables, especially root vegetables, tend to lose some of their natural moisture after they are harvested. To replenish some of this lost moisture, place the vegetables in the pan, fill the pan with water, add 1 Tbsp> white distilled vinegar and soak for 10 to 15 minutes. Soaking will also remove chemical sprays, preservatives and any other substances the vegetable may have come in contact with as a result of transit and storage. Pour the water off, rinse, and then cook according to the recipe.

Use the Right-Sized Pan
When cooking vegetables the waterless way, it is important to use a size pan that the vegetables almost completely fill. This is critical in forming the vapor seal. The fewer vegetables in the pan, the more air, which can possibly result in oxidation. When pans are not full enough, a high temperature is required to create a vapor seal. This can cause scorching or burning.

Form the Vapor Seal
In heating, the moist air expands and is forced out between the rim and the cover of the pan. Around the rim there is a well, or reservoir, that collect the moisture. The covers are angled down to fit in line with well. As the heated air continues to escape, the well fills with moisture, forming the vapor seal. This process usually takes 3 to 5 minutes.

Find the Right Temperature Setting
Despite the wide variety of gas and electric ranges available, waterless cooking takes the guesswork out of the cooking process. Here are two tips:

• If the rim or well spits moisture, the temperature is too high.




• If the lid does not spin freely on a cushion of water after forming the seal, the temperature is too low.

You may need to experiment with finding the right temperature for a time or two, but once you find that perfect temperature, cooking with waterless cookware will be simple and easy.

Reestablish the Vapor Seal
Do not peek during the waterless cooking process. Removing the cover destroys the vapor seal, lengthens the cooking time and can possibly cause the vegetables to burn. If, for any reason, the cover is taken off, cover the pan again, close the vent and add 2 Tbsp. to the rim to reestablish the vapor seal. Add 3 to 5 minutes to the designated cooking time.

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.

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