Ever Wanted to Know About Waterless Cooking
316Ti Surgical Stainless
The 316Ti Surgical Stainless Steel contains about
19% chromium and 9% nickel in addition to the
iron. The popularity of 316Ti surgical stainless
steel is due to its gleaming appearance which
lasts for the life of a product with just an
Its excellent corrosion resistance is due to an
invisible, passive oxide film that forms on the
metal's surface in air.
Hospitals use surgical stainless steel because it
can be kept clean and sterile.
Advantages of 316Ti Surgical Stainless
- Mineral and Vitamin Retention
- Corrosion Resistance
- Temperature Resistance
- Flavor Protection
- Design Flexibility
Vitamin and Mineral
There is Only a 2% Average Vitamin
and Mineral Loss with The Steam Control System's™
Method of Cooking. That means a 98% Nutrient
Retention with our 316T Surgical Stainless Steel.
Compare these numbers to a 58%
Retention when boiling in water using regular
cookware. By using the normal way of cooking, in
regular cookware, you lose 42% of the vitamins and
minerals you and your family depend on for health.
The chart below is based on the average percentage
of mineral losses for all vegetables from the
"University of Wisconsin, Journal of Home
Economics, Vol. 17, No.5" *Ref.: Paul R. McCann,
Food Specialist, Author of the book "The Science
Mineral Regular Cooking Pressure Cooking Waterless
for list of which food contain what mierals and
the health effect.
Research on the Aging
Research on the aging process, like that coming
out the US 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 people
think of as inevitable. The studies recommend
cooking foods for a short time and in as little
water as possible. As stated previously, cooking
with the waterless method using our 5 or 7 ply
cookware retains 98% of the nutrients. Boiling
food the old fashioned way destroys an average of
42% of the nutrients.
Cooking with Waterless Cookware
Cooking with waterless cookware is done under a
vacuum with economical low heat. Just as the
insulation in your house does its job, this
cookware saves a lot of money over the years on
utility bills. The built-in steam control valve
whistles like a tea kettle to let you know when to
turn the heat off.
The layers allow even heat flow, and durability.
The aluminum conducts heat well in the inner
layers, but is not desirable on the outside
because it corrodes and comes off in the food.
Surgical Stainless steel protects the food and the
cookware itself. Stainless steel also contains
iron which makes it good for magnetic induction
The 7-ply Layer Construction
Layer-1 316Ti Surgical Stainless
Layer-2 Pure Aluminum
Layer-3 Aluminum Alloy
Layer-4 Pure Aluminum
Layer-5 304 Surgical Stainless
Layer-6 Ferritic Steel
Layer-7 304 Surgical Stainless
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. The handles are oven safe up to 350°C.
There is no need to ever use it under the broiler.
The first thing to do before using your new
cookware is to wash each piece thoroughly in hot
water and detergent, rinse with hot water and dry
completely with a towel. This will remove
manufacturing oils. After each use, good
dishwashing rules are all that are necessary for
every day care of your cookware. A blue or golden
brown discoloration may appear if you should
happen to overheat a unit. You can remove this by
using any good stainless steel cleanser.
NEVER put cold water into a hot utensil.
Heat utensils gradually, NEVER use high heat.
Should a lid lock, simply open a steam valve.
Always rinse your prepared foods in cold water and
drain for a few seconds. Enough water clings to
the food to combine with natural juices and cook
the food in its own steam. This is waterless,
For safety, and until you get used to this new
method, you should add at least 1/4" of water to
the bottom of the pan.
Get a Vapor Seal
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. After you do this, the lid will form an
airtight heat seal. Shake pan holding cover tight
once during starting time, and once during second
period. Continue cooking until done. Season at end
The Steam Control Lid
Resist the 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.
The time guide below is only a suggestion.
Remember that the cooking time depends on the
texture you prefer your vegetables to be at meal
time. Actual cooking time will vary depending on
this fact, as well as on the quantity and size
being cooked. The shorter the cooking time, of
course, the crisper the vegetable.
- Brussels Sprouts.............15-20
- Cabbage (shredded).........8-10 min.
- Cauliflower (whole).........15-20 min.
- Carrots (1/2 in. cuts)......10-15 min.
- Corn on Cob.......................8-10
- Lima Beans.......................15-20
- Potatoes (quartered)........15-20 min.
- Potatoes (whole-sm.).......20-30 min.
- Turnips (whole)................15-20
The construction of both
the 5-ply and
7-ply sets allows you to stack cook.
1. Preheat electric
stove top burner to medium heat.
2. Coat your pot
evenly with Pam or other cooking spray.
3. Lightly coat your
pot with sugar.
4. Pour off excess
5. Center your pot on
your preheated burner.
A poor quality pot
will start melting in the spot in direct contact
with the burner. As you wait for the sugar to melt
across the pan, it starts to burn in the "hot
Good quality cookware
like Vacumatic Waterless Cookware will melt the
sugar evenly with no hot spots.
1. Take any of your
favorite pots and add a cup of water.
2. Add a teaspoon of
3. Boil the water.
4. Take a spoon and
taste the water.
What does it taste
like? Do you still want to eat the food cooked in
that pot? Surgical Stainless Steel is not porous
like cast iron, aluminum,
copper, and other cookware. When you do this test
with Vacumatic Waterless Cookware the water tastes
like it should, like soda water.
This is why surgeons
use Surgical Stainless Steel for surgery.
It could be the
process of your pots gradually corroding, and
particles of your pots being deposited in
the foods that you are cooking for
By using 316Ti surgical stainless steel cookware
you would never have to worry about what is going
into the bodies of your family, and possibly
harming their health. The reason for that is that
the 316 surgical stainless steel that our cookware
is constructed of is corrosion resistant.
Most cookware leaches
metals from the pot into the food that is cooked
in it. Cast iron, aluminum,
copper, and no-stick cookware can be a problem.
Cast iron pots are so porous you can usually see
the grease etc. coming through the bottom of the
pan. Can you imagine what is living and growing in
your cast iron frying pan? Aluminum has been
linked to several diseases. Non-stick cookware has
formaldehyde in it.
Have you ever used
glass cookware? If you have, did you ever notice
that the lid is always much darker in color than
the pot after years of use? Often glass cookware
is used without the lid on it. What has left the
glass pot and gone into your food that makes it so
much lighter in color than the lid after years of
The heavy metals that
leech from poor quality cookware into your food
are not the same as the minerals that your body
needs for optimum health. Your body needs iron but
iron from an iron pot or frying pan only
contributes to heavy metal poisoning and is not
healthy for you.
Today the average
North American has 500% more heavy metals in their
body than 100 years ago. Reducing or eliminating
heavy metals in your body can greatly improve your
to learn about the dangers of Teflon pans
1. Place 1/2 inch of
water into your saucepan.
2. For cast iron
pans, aluminum pans, copper pans, stainless steel
pans, and glass cookware, scrub the pan vigorously
for 30 seconds using stainless steel scouring pad
3. For non-stick pans
use a plastic scouring pad.
4. Do not use any
5. Pour the water
from each pan into a clear glass.
6. Do you want to
drink the water?
Doing this test with
Vacumatic Surgical Stainless Steel Waterless
Cookware will not change the color of the water
from before you put it in the pan.
Beginning immediately upon receiving your
cookware, you will have a Lifetime Factory
Warranty which covers workmanship, damages, and
flaws in your cookware. The manufacture's customer
service address is included with the warranty and
placed in the carton with each set, and the actual
warranty reads as follows: "This cookware and
accessories are guaranteed to the original
purchaser for his/her lifetime to be free from
defects in materials and workmanship. Return
defective piece and it will either be repaired or
replaced with the same or an equivalent product
and returned to you within 30 days. Handles and
knobs are excluded from this warranty. Electrical
components of electric skillet have a 5-year
back to Waterless Cookware