Surgical Stainless Steel Waterless Cookware: The Secret to Good Health

Surgical stainless steel waterless cookware is rapidly replacing traditional cookware made of Teflon, aluminum, glass porcelain, lightweight stainless steel, and iron as it has been identified through scientific research as a cooking medium. healthier and more effective than its 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 to evaluate waterless cookware, conducted by the Bradley University team of home science faculty and students, showed that high-quality surgical stainless steel waterless cookware produced results of cooking with more qualified flavors and lower percentage shrinkage losses than non-stick pans used in electric ovens. -stove-tops. This cookware was also found to be the best option for cooking on induction stoves.

Types

There are two varieties of surgical stainless steel used to make waterless cookware: the 304 and 316 versions. The main thing that distinguishes the two is that the 316 variety has a higher amount of chrome and nickel than the 304 version; it also has an extra-Molybdenum-2-3% component. These additional characteristics make 316 surgical steel capable of withstanding corrosion caused by sodium chloride. Therefore, if you live near coastal areas with high exposure to sea salt, use waterless cookware made of 316 surgical stainless steel for durability. However, these cookware will be more expensive than those made from 304 surgical steel.

Surgical stainless steel waterless cookware may not work under vacuum, which means they steam cook food at 100 degrees Celsius; The vacuum variety incorporates a steam control valve mechanism in the cookware lid to allow cooking using a partial vacuum steam seal. This cookware helps food to cook due to the steam it gives off and the water with which it is rinsed. However, you will need to add 1/8 inch of water to meet the basic steam requirements. There are 5-ply and 7-ply variants for use in various kitchens.

Features and benefits

Both the 304 and 316 ranges have a high tensile strength of 84-185 ksi and a yield strength of 42-140 ksi, making them strong and durable.

This cookware tends to save cooking time and generates cooking fuel savings through even distribution of heat from the heat source. This utensil cooks faster than a pressure cooker, which also involves steaming, because it doesn’t require steam to build up inside the container to cook the food. Therefore, it does not heat up to the temperature required to boil water in a pressure cooker.

In sous-vide versions, when the heat is lowered as steam escapes through the valve during cooking, the firm vapor seal, a ripple of water that develops between the lid and the pot, allows food to cook quickly.

Dishes made in these containers retain their nutrition, fiber content, and vitamins, enzymes, and juices even after cooking. Compared to other cookware, they use 25% less heat and complete the cooking process in half the normal cooking time.

Steaming in this cookware eliminates the need to use cooking oil, saving you from obesity, cholesterol, and heart disease.

It is healthy as surgical stainless steel is waterproof in nature and prevents toxic heavy metals from leaching into the food from the container.

Surgical stainless steel possesses tremendous stain resistant property. Burnt-on stains can be removed by simply boiling water in the pot and light stains can be cleaned with cleaners and paper towels.

costs

Surgical stainless steel waterless cookware is available at reasonable prices in the US. A complete set can be purchased for about $500-1000. Since any type of cookware can be used with this robust cookware set, there is no need to spend extra on special accessories to use in conjunction with the basic set. Manufacturers offer a lifetime warranty on their products.

Tips

Buy surgical stainless steel waterless cookware that is heavy, as the weight implies that the steel is of premium quality. Choose pans with thicker bottoms that cook food evenly throughout the pot through even heat distribution. Thick bottoms also retain the heat of food longer after cooking has finished.

To speed cooking times, do not lift the lid during the cooking process while preparing food with this cookware to prevent internal heat and steam from being lost.

When the steam is released through the valve during cooking instead of waiting for the whistle to sound, lower the intensity of the heat of the flame. This will also have the effect of conserving energy.

Using mild, non-abrasive cleaning materials will help improve durability and keep these cookware shiny for longer.

If you use an induction cooktop in your kitchen, look for 7-ply surgical stainless steel waterless cookware that has a layer of carbon steel sandwiched between layers of surgical stainless steel for better heat distribution and cooking results. .