Waterless cooking is cooking food without adding water, fats, and oils to it. This is done in particular kinds of pots and pans which are known as waterless cookware. This method of cooking is fairly recent and has only been around for a few decades. Interest and inquiry into this method of food preparation began in the 1940s and 50s. The first metallic cookware made for waterless cooking were made at around this time and had been improved upon ever since.
Waterless cookware pans are made of several metals layered onto one another. If the pot has five layers, then it will be labeled 5-ply, and if there are seven layers, the label will state that it is 7-ply. There can be as many as nine layers, but the least number of layers must be five. The metals commonly used include copper or aluminum in the inner core for conductivity and stainless steel on the outside to protect the inner core from corrosion and to protect the food from reacting with aluminum or copper.
Different companies offer different kinds of pans, but some are arguably better than others. The 9-ply cookware is better and is of superior quality compared to the 7-ply which is, in turn, better than the 5-ply. The number of layers is a factor to look out for when searching for the best cookware. Additionally, the quality of stainless steel used for the outer cores does determine the quality of your cookware.
Like with stainless steel cookware, the best stainless steel for waterless cookware is that with the highest nickel content. Therefore, an 18/10 stainless steel core makes for better cookware than 18/8 or 18/0. The best quality cookware in the market is surgical stainless steel which makes the outer cores and the entire pan extremely durable. This kind of steel contains some titanium, making it very hard and durable.
If you’ve never heard of waterless cookware before, looking at waterless cookware reviews can help you learn the advantages and disadvantages that this cookware has to offer.
Advantages of Waterless Cookware
No Additional Water Or Grease
In conventional food preparation, food requires water or fat to cook. Adding water or fat without a doubt alters the natural taste and essence of the ingredients. In waterless cooking, food cooks in its juices. This makes for a better tasting meal. Eliminating fats and oils in food also makes for a healthier meal which is important for health-conscious individuals. This is particularly the case for those who have been forced to eliminate fat in their diet for health reasons.
A top concern for all moms and nutritionists is the nutritional value of food, and waterless cooking provides a viable alternative to conventional cooking methods. For instance, kale is better tasting when cooked but loses a lot of vitamins when cooked. Potatoes cannot be consumed raw but are a healthy source of starch. Waterless cooking retains nutrients that would otherwise be lost or watered down in other cooking methods such as boiling, frying, and stewing.
In conventional cooking, the heat stays on until the food is cooked. At this point, it is then turned off. In waterless cooking, the heat stays on until a sufficient degree of heat inside the pot is achieved at which point the heat is turned off, and the food continues to cook under the intense high-pressure environment created in the pot and contained by the thick multi-ply cookware which behaves like an oven. This means that your energy bills could come down by close to half. Waterless cooking can be used even with large amounts of food and foods which take long to cook. In fact, most households reserve waterless cookware for energy-intensive cooking to save money.
Waterless cookware saves a lot of precious time since it is fairly simple. For most meals, all ingredients can be put into the pot and will cook together really quickly. Other methods of cooking usually do not allow for all ingredients to be cooked simultaneously. Waterless cooking takes a much shorter time to cook food and allows the chef the freedom to be otherwise occupied since the food does not need supervision. Some of the more sophisticated sets of waterless cookware allow a chef to cook food in different pots stacked on top of one another with the bottom pot transferring heat to the one(s) above it, making this a very convenient and efficient way of cooking.
No Hot Spots
The inner core, often made of either aluminum or copper, coupled with high-quality stainless steel surfaces ensures that hot spots do not form. This protects the food from burning.
Waterless cookware is extremely durable and sturdy. Waterless cookware can last decades and most come with up to fifty-year warranties. Surgical stainless steel does not corrode or react with food and owing to its titanium content, is it very hard and does not bend or fold.
Disadvantages Of Waterless Cookware
Waterless cookware is very expensive and demands a hefty investment. Most chefs cannot afford to buy whole sets or the best industry-standard cookware, making it an out-of-reach product for the average household.
Read more about ceramic cookware reviews with comparison chart to get deeper knowledge.