TRY ME! - 7Ply 1½-Qt. SAUCEPAN w/ Vented Lid T304 Surgical Stainless Steel for Waterless Cooking
TRY ME! - 7Ply 1½-Qt. SAUCEPAN w/ Vented Lid T304 Surgical Stainless Steel for Waterless Cooking
TRY ME! - 7Ply 1½-Qt. SAUCEPAN w/ Vented Lid T304 Surgical Stainless Steel for Waterless Cooking
TRY ME! - 7Ply 1½-Qt. SAUCEPAN w/ Vented Lid T304 Surgical Stainless Steel for Waterless Cooking
TRY ME! - 7Ply 1½-Qt. SAUCEPAN w/ Vented Lid T304 Surgical Stainless Steel for Waterless Cooking
TRY ME! - 7Ply 1½-Qt. SAUCEPAN w/ Vented Lid T304 Surgical Stainless Steel for Waterless Cooking

TRY ME! - 7Ply 1½-Qt. SAUCEPAN w/ Vented Lid T304 Surgical Stainless Steel for Waterless Cooking

Regular price
$159.00
Sale price
$69.95
Shipping calculated at checkout.

TRY ME! 1½-Qt. SAUCEPAN for Waterless Cooking - 7-PLY Magnetic Induction Cookware for gas, electric and induction range. Include Recipe Instruction Booklet.

The saucepan is one of the most versatile tools in the kitchen, and the 7-Ply 1½-Qt. SAUCEPAN with Vented Cover can be used in so many ways. When funds are limited, the best way to build a set of kitchen cookware is by buying one high-quality piece at a time. This T304 stainless steel pan features Steam Control vented cover valve will give years of service. The capsule bottom heats quickly and evenly, with no hot spots. Fitted with a heavy-duty handle with handy hang-up design, and the mirror finish exterior blends beauty and elegance. Dishwasher safe. Limited lifetime warranty.

  • Rapid and even heat distribution on Electric, Gas and Induction
  • 7Ply construction maximizes heat conductivity and responsiveness
  • 18/10 T304s surgical stainless-steel cooking surface will not react with food
  • Black Poly-Ceramic handles, top knob, and vent disk oven safe to 350F
  • Exclusive whistle vent top knob
  • Attractive Black-Ceramic side handles with black top knob
  • Easy grip over-sized handles provide stability
  • Stainless steel welds avoid stripping and rusting
  • Rolled edges for drip-free pouring
  • Dimensions: 14.75" Length, 4.25" Width, 9.00" Height
  • Weight: 3.50 Lbs.
  • Imported

NEED HELP?

Waterless Cooking the Vapor Seal Method

Mother Nature designed foods to give us everything we need, naturally. Food contains abundant flavor, vitamins, minerals, digestive enzymes, and color. However, many cooking methods can rob food of its natural qualities.

Fortunately, the vapor seal method waterless, greaseless cookware saves money, work, time, energy, flavor, vitamins, minerals, and enzymes. “Waterless, Greaseless” cooking is possible because a vapor seal is created around the lid; and heat is distributed evenly across the bottom and up the sides of the cookware.

This process cooks food in its own natural liquids for nutritious, flavor-filled meals. Food shrinkage is greatly reduced, making waterless, greaseless cooking more economical than ordinary cooking methods. The seal is maintained by using low heat. Health Craft cookware is the most energy efficient cookware on the market, and it will pay for itself.

The vapor seal method retains the nutritional value of your foods by eliminating the following process that drains food of its natural goodness. Peeling fruits and vegetables removes the vitamins and minerals directly beneath the skin. We do not recommend you peel these foods; a good scrub with a vegetable brush and water is all that is necessary.

Boiling sterilizes food, dissolves water soluble minerals, and destroys both the flavor and color. The vapor seal method cooks food completely in its own natural moisture, without added water and without boiling.

High temperature destroys vitamins and minerals and causes food to dehydrate and shrink. For example, when you smell a roast cooking in the oven, you are really smelling the natural meat juices that have been transformed into vapor. The high temperature combined with open cooking greatly adds to meat shrinkage. The Vapor Seal Method cooks meats on medium to low heat, retaining the natural juices which tenderize and flavor the meat. This method also retains the natural juices and flavor and decreases meat shrinkage dramatically.

Oxidation of food occurs when cooking without a cover exposing food to the air and reduces the quality of the food significantly. These qualities are locked into the food when the vapor seal is formed, keeping the aroma and natural goodness in the pan. For example, you will not know if broccoli or cabbage is being cooked until the cover is removed from the pan.

Finally, adding fat and oil in food preparation make food seven times harder to digest, and it adds excessive calories. Using the vapor seal method, the natural properties of the food keeps it from sticking to the high-quality stainless-steel pan. Plus, the vapor seal method retains natural flavors without the need to add salt, butter, or oil after cooking to restore flavor.

 

Waterless Cooking

Mother Nature designed foods to give us everything we need, naturally. Food contains abundant flavor, vitamins, minerals, digestive enzymes, and color. However, most cooking methods can rob food of its natural qualities. Fortunately, waterless cookware saves money, work, time, energy, flavor, vitamins, minerals, and life-giving enzymes. “Waterless, Greaseless” cooking is possible because a vapor seal is created between the cover and the rim of the pan (water-well); and heat is distributed across the extra-heavy bottom of the 18/10 304 surgical stainless steel Alcore base, up the side of the pan, and through the cover.

This process cooks food in its own natural liquids for nutritious, flavor-filled meals. Food shrinkage is greatly reduced, making waterless, greaseless cooking more economical than ordinary cooking methods. The Vapor-Seal is maintained by using low heat with the cover on. Thus, waterless cookware is the most energy efficient cookware on the market.

The waterless cooking method retains the nutritional value of your foods by eliminating the following process that drains food of its natural goodness.

Peeling fruits and vegetables removes the vitamins and minerals directly beneath the skin. We do not recommend you peel these foods; a good scrub is all that is necessary.

Boiling sterilizes food, dissolves water soluble minerals, and destroys both the flavor and color. The waterless cooking method cooks food completely in its own natural moisture, without added water and without boiling.

High temperature cooking destroys vitamins, minerals, and life-giving enzymes, causing food to dehydrate and shrink. For example, when you smell a roast cooking in the oven, you are really smelling the natural food juices that have been transformed into vapor. The high temperature combined with open cooking greatly adds to food shrinkage. This method also retains the natural juices and flavor and decreases meat shrinkage dramatically. Saving money!

Oxidation of food occurs when cooking without a cover exposing food to the air and reduces the quality of the food significantly. These qualities are locked into the food when the vapor-seal is formed, keeping the aroma and natural goodness in the pan. For example, you will not know if broccoli or cabbage is being cooked until the cover is removed from the pan.

Adding fat and oil in food preparation make food seven times harder to digest, and it adds excessive calories. Using the vapor-seal method of waterless cooking, the natural properties of the food keep it from sticking to the high quality 18/10 304 surgical stainless-steel pan. Plus, the vapor-seal method retains natural flavors without the need to add salt, butter, or oil after cooking to restore flavor.

The vapor-seal waterless method of cooking is substantially different from traditional cooking methods because you do not need to add moisture or fats. Everything else you already know about cooking applies once you understand the method.

Steam Control and Whistle Vent The steam control whistle vent is an outstanding features of waterless cooking system. It tells you when to lower the heat.

Use the Correct Size Pan Always use the correct size pan, one that the food nearly fills. Cooking with a pan too large for the food can destroy vitamins and minerals, dry your foods, and possibly cause the food to burn.

Waterless Cooking: Fill a pan with fresh or frozen vegetables. Rinse in cold water and drain, the water that clings to the food combine with natural juices of the food to cook the waterless way. Cover the pan, open the whistle vent, and place the pan over medium heat 240-270°F (116-132°C). When the whistle sounds (about 2-3 minutes), close the vent and reduce the heat to low 150-180°F (65-80°C). The vapor-seal is formed when the cover spins freely on a cushion of water. Continue cooking until done, about 10 minutes per quart. This is the waterless part of this cooking method. If you cook several vegetables together with no water, there will be no interchange of flavor. Each vegetable will be full of its own flavor and valuable nutrients.         

TIP: If the heat is too low, the cover will not spin. If the heat is too high, the cover will spit moisture. The vapor seal retains the moisture in your foods with a water seal around the inset cover of the pan. Sometimes when a pan can cool, the condensed moisture inside the pan creates a vacuum causing the lid to lock onto the pan. Should this happen, simply open the whistle vent and the cover will remove easily.