You Can Stack Cook With Waterless Cookware
This picture illustrates how you might cook a roast or chicken with potatoes and carrots in the bottom and a vegetable in the middle pan and another one in the top pan. When stack cooking, remember to always start cooking each individual pan on a burner until you hear the steam valve whistle, then close the valve and stack to finish cooking. Heat is transferred from the bottom pan to the top.
8 Advantages of 304 Surgical Stainless Steel
- Corrosion Resistance
- Economy
- Temperature Resistance
- Beauty
- Durability
- Design Flexibility
- Easy to Clean
- Flavor Protection
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1. Rinse Prepared Fruits and Vegetables
Rinsing in cold water and then draining is important for 2 reasons:
removing harmful chemicals (i.e.: pesticides, people handling residues) and allowing enough water to cling to the food to combine with natural juices and cook the food in its own steam. This is waterless, nutritional cooking. Add 1/4 inch of water to provide enough steam to cook your vegetables and to activate the steam control valve. We recommend using Fit Fruit & Vegetable Wash or a similar organic all natural product for cleaning all of your fruits and vegetables.
2. Control the Heat
Always control th eheat throughout the cooking process. If you have heat that is too high it evaporates the steam and your food burns. With waterless cookware the control is never on higher than MEDIUM heat.
3. 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 air-tight heat seal. Note: if steam is escaping around the lid, reduce heat to a lower setting. Solid foods such as potatoes and carrots take about five minutes before the steam control valve whistles. More watery type foods such as apples or cabbage take about three minutes.
4 Don't Peak
Resist that urge to peek! When the cover is removed while cooking, heat and steam are allowed to escape. This lengthens the cooking time and dries out the food.
5. Vacuum Release in Knob
If lids lock on when food is done, simply open valve to release vacuum and remove lid.
What is 304 Surgical Stainless Steel?
The 304 surgical stainless steel contains about 18% chromium and a higher percentage of nickel than "ordinary" stainless steel. The popularity of 304 surgical stainless steel is due to its gleaming appearance which lasts for the life of a product. Its excellent corrosion resistance is due to an invisible, passive oxide film that forms on the metal's surface in air. Sometimes 304 Surgical Stainless is referred to as T304.
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