Waterless Cookware increases nutritional value

Many of us buy wholesome foods to feed our families. Then we bring it home and cook it to death. Why buy organic foods and then eliminate all vitamins, enzymes and even protein? When we microwave food, we hit it with 400 degrees and studies show that after four minutes, even protein is gone. Waterless Cookware maintains most of our food’s nutrtion.

Kansas State University studies Waterless Cooking

Kansas State University did an unpublished study on the effects of using low heat when cooking. They found, according to Dr. James Marsden of the food science group, that on average, vegetables that are boiled lose up to 75% of their nutrients when boiled or even steamed. Any heat over 186 degrees, according to Marsden, begins to diminish essential nutrients.

Waterless Cookware has been around since the 1920s.

Most of us have seen the demonstrations of Waterless Cookware at Home Shows and State Fairs. Usually it’s a Salad Master or Health Craft show. Nearly all the brands are made of surgical stainless steel with an aluminum core. Recently there has been a lot of competition over “layers.” Some claim 5 layers is best, some claim 7 layers. Some pans are so heavy now that one must visit the gym twice so they can get the pan on the stove. Then there’s the competition over how much nickel the stainless contains; is it graded 304, 316, or 360? Here’s the deal: if I cook a meal in a 304 pan or a 316 pan, the food is identical. The only real difference is how the steel stands up to salt and most residential uses of salt won’t degrade a 304 pan. The higher amounts of nickel and chromium were designed for marine use of stainless to stand up to ocean salt water.

The price range in Waterless Cookware is staggering

On the highest end you get the American made, Party Plan companies like Salad Master. A 7 piece set can run as high as $3,000. A full Master’s Set can run up to $10,000. Of course you are paying for Rep vacations and incomes, but the quality of the cookware is as good as any on the market. Companies like Health Craft are also made in America and are excellent quality. A 7 piece set retails for around $1,200. Both of these are life-time guaranteed. Then China got involved and changed the game forever. One can find a 17 piece set on the Internet for as low as $300. It’s good 304 stainless steel and the waterless feature is fully functional. These Chinese knock-offs have decimated the retail market. Companies in the US can hardly buy the steel for what they are selling at retail. The life-time guarantees are sketchy and you are dealing with a phone bank somewhere in the world rather than a person near you who can get you service.  The important thing is that you get a set of Waterless Cookware and most importantly…learn how to use it! The Cancer Support Show has several videos that can teach you to use this cookware and you can help support the Cancer Support Show by buying a set from them. They carry both the American and Chinese brands.

How Waterless Cookware Works

Essentially, you add vegetables to a sauce pan, rinse with cold water, dump the water out, and close the valve on the lid and cook on very low heat; like 3 on an electric stove or low. In about 6 minutes you will see steam starting to rattle the lid so you turn the heat as low as it will go. The heat will stay under 200 degrees and in about 10 minutes you have vegetables with nearly all the nutritional value still there and the color is fantastic. You have forgotten what vegetables cooked correctly taste like. Most people think that steaming is the healthy way to cook, but actually not.  For meats, you take a preheated pan (7 on electric stove) or medium of gas, and simply place dry meat on the hot surface. The natural oils from the meat will gather at the surface and caramelize into a golden crust. When that occurs, the meat will release from the pan and can be turned to cook the other side. This is guilt-free fried chicken!

Waterless Cookware won’t chip or shed like Teflon or other non-stick surfaces will

The greatest problem with surfaces chipping or shedding is that the aluminum from underneath bleeds through and we get unhealthy metals in our bodies. Not that Teflon is great food for us either, but the metals are a large problem. Stainless steel that is graded at least 304 should not chip or shed and thereby prevents the aluminum core from getting in our foods.

Take a run at Waterless Cookware and you will never go back!

Waterless Cookware increases our nutrition!