Surgical stainless steel waterless cookware is fast replacing traditional cookware made of Teflon, aluminum, glass porcelain, light stainless-steel and iron, as they have been identified through scientific research as a more salubrious and efficacious cooking medium than their substitutes. The difference between surgical stainless steel and ordinary light steel is that the former contains nickel and chromium unlike the latter.
A joint research study for evaluating waterless cookware, conducted by the Bradley University home-science student- faculty team showed that high quality Surgical Stainless Steel Waterless Cookware produced cooking results with higher rated tastes and lesser percentage contraction losses than non-stick pans used on electric-stove-tops. This cookware also was found to be the best option for cooking on induction stove-tops.
There are two varieties of surgical stainless steel used to make waterless cookware- the 304 and 316 versions. The main aspect that distinguishes the two is that 316-variety has a higher amount of chromium and Nickel than 304-version; it also has an extra component- Molybdenum-2-3%. Theses additional features make 316 surgical steel able to withstand corrosion caused by Sodium Chloride. Therefore, if you reside near coastal areas with high exposure to sea salt by waterless cookware made of 316 surgical stainless stains for utensil durability. However this cookware will be costlier than those made of 304 surgical steel.
Surgical Stainless Steel Waterless Cookware could be non-vacuum, meaning it cooks food with steam at 100 degrees Celsius; The vacuum variety incorporates a steam control valve mechanism on the utensil lid so as to make cooking possible using a partial- vacuum vapor seal. This cookware helps the foods to cook by the steam they let off and by the water they were rinsed with. However, you will have to add 1/8 inch of water to meet basic steam requirements. There are 5 Ply and 7 Ply variants for use on various cooking stoves.
Features and Advantages
Both 304 and 316 ranges possess a high tensile strength of 84-185 ksi and yield strength of 42-140 ksi making them strong and durable.
This kitchenware tends to save cooking time and creates cooking fuel economies through uniform heat distribution from the heat source. This cookware cooks faster than a pressure cooker, which also involves steam cooking, because it does not require steam build-up within the vessel to cook food. Hence, it does not heating to the temperature required to boil water in a pressure-cooker.
In vacuum versions when you lower the heat as steam escapes through the valve during cooking, the firm vapor seal, a ringlet of water that develops between the lid and the pot, enables food to cook fast.
The dishes concocted in these vessels retain their nutrition, fiber and vitamin content, enzymes and juices even after cooking. In comparison to other cookware, they use 25% less heat and complete the cooking process in half the normal cooking time.
Steam cooking in this cookware eliminates the need to use oil for cooking thus saving you from obesity, cholesterol and heart diseases.
It is healthy as surgical stainless steel is impermeable in nature and prevents toxic heavy metals from leaching into the food from the vessel.
Surgical stainless steel possesses a tremendous stain resistant property. Burnt spots can be removed just by boiling water in the pot and light stains can be cleaned with cleaners and paper towel wipes.
Surgical Stainless Steel Waterless Cookware is available at reasonable prices in the USA. A complete set can be bought for approximately $500-1000. Since any type of kitchen tools can be used with this sturdy cookware, you don’t need to spend extra on special accessories for use in conjunction with the basic set. The manufacturers offer a lifetime warranty on their products.
Buy Surgical Stainless Steel Waterless Cookware that is heavy, as the weight implies the steel is of premium quality. Choose utensils with thicker bottoms that evenly cook the food throughout the pot through uniform distribution of heat. Thick bottoms also preserve warmth of the food longer after cooking is over.
To quicken cooking times, don’t lift the lid during the cooking process while preparing food using this cookware to prevent the inner steam and heat from being lost.
When the steam is released through the valve during cooking instead of waiting for the whistle to blow, lower the flame heat intensity. This will also have the effect of conserving energy.
Using soft, non-abrasive cleaning materials will help enhance durability and sustain the gleam of this cookware for longer durations.
If you utilize an induction stove in your kitchen look out for the 7 Ply Surgical Stainless Steel Waterless Cookware that has a carbon steel layer sandwiched between the surgical stainless steel layers for better heat distribution and cooking results.
Source by Peter A Cerrato