Since 1985, I have been using Surgical Stainless Steel Waterless Cookware for all my cooking. In my opinion and experience, this is by far the most uncomplicated and least time-consuming method of preparing cooked meals while preventing the loss of valuable vitamins, enzymes and flavor. This five, seven or nine-ply surgical stainless steel cookware allows you to cook your food in less than half the time and with one-fourth the heat.

Non Stick Cookware

There is no more pouring the nutrients down the drain when boiling vegetables. There is no more cooking in hot oil and robbing the food of its vital nutrition and fiber. The tight vapor-seal created during cooking allows the flavor and nutrients to remain in the food. Unlike with pressure cookers, waterless cookware involves no steam-pressure buildup inside the cookware. The temperature generated inside the cookware is much less of what is required for boiling water, yet the food cooks much faster than with ordinary cookware.

Non Stick Cookware

There is also no need to keep checking on the food. In fact, if you do, the cooking process will be interrupted and will take longer than necessary. While the food is being cooked, you can prepare other foods, such as salad. Within 20 minutes you can serve a meal consisting of three cooked items, such as vegetables, rice and beans. A light evening meal consisting of vegetables or a vegetable soup can be fixed in a matter of 10 minutes. Cooking from scratch must no longer be a burden. Since I do this every day, I can personally attest to that.

Waterless cooking cannot be accomplished with Teflon, iron, aluminum, glass, porcelain and department store lightweight stainless steel. In the United States, you can buy 15-piece sets of 9-ply stainless steel cookware for as little as 0. Waterless cookware not only costs hundreds of dollars less than the cookware you see in cooking shows, but it also comes with a Lifetime Warranty (You may search for 'Waterless Cookware' on the Internet). Please note there may be other metals in some parts of the cookware to make the steel extra hard and resistant to corrosion. However, the parts of the cookware that come into contact with food should only be made of pure extra heavy 304 surgical steel.

Basic Rules of Cooking with Waterless Cookware

1. Always use the right pan

Select the pan the food will most nearly fill, as air pockets created by 'too large for the food quantity' pans may destroy vitamins, dry your foods and possibly burn them.

2. Rinse prepared fruits and vegetables

Rinsing in cold water and then draining is important for two reasons: it removes harmful chemicals and allows water to cling to the food, combining with the natural juices to cook in its own steam. You may add spices, salt, vegetable bouillon, oil or butter, salt, coconut milk or other ingredients. This is waterless, nutritional cooking. Until you get used to this new method, you may want to add several tablespoons of water.

3. Control the heat

Always control the heat throughout the cooking process. If you set the heat to too high, it evaporates the steam and your food burns. With waterless cookware, the control is never on higher than medium heat.

4. Get a vapor seal

Start the cooking process on medium heat until the steam control valve whistles in the open position. Then turn the heat down to low or simmer and close the valve. After you do this, the lid will form an airtight heat seal.

When cooking watery type food such as apples and cabbage, it takes about three minutes to create a water seal. More solid food such as potatoes and carrots take about five minutes for the lid to seal after turning the heat to low and closing the steam control valve.

5. Don't peek

Resist that urge to peek! When the cover is removed during the cooking period, heat and steam are allowed to escape. This lengthens the cooking time and dries out the food.

Caution: Avoid non-stick pans

The chemical perfluorooctanoic acid (PFOA) used in non-stick pans, fast-food containers, carpets, furniture and a host of other everyday household products accumulates in the umbilical cords of babies and is retards their growth and brain development, according to two new studies published in the prestigious journal Environmental Health Perspectives (August 2007).

Babies whose umbilical cords had the highest concentrations of PFOA were born lighter, thinner and with smaller head circumferences than others. This chemical - produced in the United States by DuPont - has been used so widely and is so persistent in the environment that it has been found all over the world. It is now found even in the Arctic and in remote Pacific atolls - in rain and water supplies, food, wildlife and human blood. DuPont 'agreed' to phase out this chemical in 2015!

In other words, it's up to you to protect you and your family by choosing to use only chemical-free products.

Cook In Surgical Stainless Steel Waterless Cookware

Non Stick Cookware