What is “Waterless” Cookware?

   “Waterless” - “water-less” - “minimum moisture” - “vapor” cooking might very well be the best-kept secret within the cooking industry. The premise behind the technology is to cook foods using their own natural water. This is accomplished by using cookware constructed with several layers of metals for better heat conductivity and moisture retention, alleviating the need for added water or oil. This practice retains valuable vitamins and minerals, which would otherwise boiled or fried out of the food. In addition to vitamin retention, consumers experience the natural flavor and color of their favorite foods.

How is the Cookware Constructed?

  High-quality, waterless cookware is made of stainless steel that encloses several layers of claded metals, the main internal layer being aluminum. The stainless steel most used by high end manufactures is Type 304 (T304) stainless steel. T304 is considered the most common grade and is also referred to as 18/8. The second most common is Type 316, which we commonly refer to as surgical stainless steel, and is the most resistant to corrosion from chemicals and natural elements. Aluminum, which is well known for its ability to heat quickly, does break down quickly and can result in leaching, the process where bits of aluminum are mixed in with the foods that are cooked in those utensils. Studies have shown that this practice may not be good for your health. Wrapping the aluminum between stainless steel solves the problem of leaching while still benefiting from its ability to conduct heat well. Stainless steels of these grades are non-porous so elements cannot penetrate from either side of the external layer. Once the cookware gets hot, it retains its heat. The shiny surface does not radiate much energy and maintains the temperature for continuous, constant temperature cooking – even with the heat turned off! If you have an induction stove, you will need a set with a carbon steel core which is magnetic. Additionally, you should choose your set according to the pot and pan configuration that suits you.

What Makes it Work?

  The second and even more important key to waterless cookware is the design of the pan and its lid. The lid seals completely when the moisture that has formed on the interior of the lid drips down to the lip of the pan. The design of a waterless cookware lid is substantially heavier than a retail cookware lid thus providing enough weight to maintain a constant seal. Some lids are designed with a built in valve to create a whistle when the internal temperature has reached a certain level. A valve is not required to cook the waterless way, but can prove to be a useful tool.

What Else Makes Waterless Cookware Superior?

There are many advantages of using the waterless cooking method and the results may surprise you. The fact is the food will cook at lower temperatures, in a shorter amount of time than traditional methods and in their own juices. Simply put, the food is tastier and better for you. It’s a sound investment for the health of both you and your family.

Any cooking that minimizes temperatures and the amount of water will help preserve valuable nutrients. The highest quality waterless cookware allows for cooking without the necessity of adding oil, butter or fats, thus, saving your food from unnecessary calories and cholesterol. Too much water spoils a cook’s best efforts to prepare healthy meals. As most vegetables contain 90% to 95% water, there is no need to submerge them in more water to cook them. Precious minerals and natural salts found in vegetables are dissolved when we cook them in water and then pour them down the drain.