Waterless Cookware

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Stainless steel cookware is a great choice for safe cooking. Many kinds of cookware react with the foods, either changing the taste of the food or even releasing harmful materials into the food that can cause imbalances or diseases. Many non-stick coatings like teflon are safe – but once they get scratched or overheated they can start to leak chemicals in the food that are according to some scientific studies dangerous and possibly carcinogenic.

Stainless steel cookware is very safe. Stainless steel is a mix of different metals: iron, chromium and nickel. Iron, as you are probably aware of is not a dangerous metal for the human body – one of the healthy aspects of spinach for example is that it has a lot of iron.

Chromium also is healthy for humans – between 50 to 200 (microgram) mg per day are recommended. Studies have shown that when you cook one meal in a stainless steel pan or pot it releases about 45 mg of chromium into the food – so that’s even less than what’s recommended daily, a very safe amount of chromium. That means even if you eat four meals a day that are all cooked in stainless steel pots and pans you would still be in the safe range, since 4 times 45 mg equals 180 mg (less than the daily 200 mg that are totally fine).

About nickel – nickel really isn’t something that you want to put in your body. Fortunately when you cook with stainless steel cookware there is very little nickel leaking into the food – so little that scientists and medical professionals consider it absolutely safe. The only people to whom the nickel might pose a threat are people who have nickel allergies. If you have a nickel allergy I suppose you already talked to your doctor about that. Since stainless steel cookware is used in so many public places (restaurants etc.) I suppose that it still is normally not that big of a threat, but again, check with your doctor.

To some this might all sound a little weird and they might be surprised that when they cook part of the cookware also gets into the food. But this is really normal, it’s the world we live in. You drink from a can and some tiny amounts of the can material will get into your drink. You drink from a bottle and some tiny amounts of the plastic get into your drink. When you cook there is heat involved which enforces reactions between different materials. This is nothing bad – remember that we human beings are designed to live in this world and to handle these kinds of things.

When you buy high quality cookware you can be pretty sure that it is safe to use – cause all these big brandname manufacturers have a reputation and they don’t want to risk lawsuits. Of course if you buy cheap noname cookware that’s a different case – which is one of the reasons why I always choose high quality cookware.

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www.discoverwaterlesscooking.com – This video demonstrates how to cook a waterless and greaseless meal on top of the stove including chicken, potatoes, broccoli, cabbage and carrots. Use our exclusive Vapo-Seal™ waterless cookware to bake, steam, baste, roast, and broil with minimum moisture cooking, all on top of your stove!

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Anolon Advanced Hard Anodized Nonstick 3-1/2-Quart Covered Straining Saucepan with Spouts

Anolon Advanced Hard Anodized Nonstick 3-1/2-Quart Covered Straining Saucepan with Spouts Feature

• 3-1/2-quart saucepan with integrated straining features; 2-ply nonstick coating
• Heavy-gauge anodized aluminum construction for rapid and even heating
• 18/10 stainless-steel handles covered with silicone for a strong, slip-free hold
• Glass straining lid adjusts for large and small foods; turns to lock in steam
• Oven-safe up to 400 degrees F; limited lifetime warranty; hand wash

Anolon Advanced Hard Anodized Nonstick 3-1/2-Quart Covered Straining Saucepan with Spouts Overview

A clever design for straining, pouring or covered cooking. The lid, made of see-through, break resistant glass, has a deep rim with optional straining holes. To strain, line the holes up with the pan’s pour spouts and strain with ease. For covered cooking, rotate the lid to close the holes and moisture will stay inside the pan. To pour, remove the lid and use the pour spouts that are built into the pan body. Regardless of these convenient features, you’ve got a pan made of even heating hard anodized for great cooking performance plus a rugged nonstick surface inside and out for stress-free cleaning.

Anolon Advanced Hard Anodized Nonstick 3-1/2-Quart Covered Straining Saucepan with Spouts Specifications

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*** Product Information and Prices Stored: Apr 26, 2011 08:07:12

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