I delayed writing about this pot for a few days, mainly because it is easy to take photos, but it is troublesome to write an introduction about this pot. The thought of writing a lot of words makes me a little worried. But because I agreed to write a little introduction, I always felt that it was a problem. This afternoon, after drinking a few cups of orange tea, I finally made up my mind--while I haven’t forgotten some of the information I checked a few days ago, I will write it as soon as possible. Write, as the saying goes, die early and take care of children early, so there is no need to delay, hehe.
Benefits of waterless cooking:
Retain more nutrients, reduce fat intake, and avoid harmful chemical reactions
Waterless cooking cookware, It has a thick multi-layer bottom and is heated evenly. Even without oil, the meat will not stick to the pan when frying
Avoid high-temperature cooking - high-temperature cooking will cause sugar to degrade into Antiglycation End Products (AGEs for short) )——This AGEs can cause blood vessel embolism and cause an increase in the levels of certain proteins (for example, C-reactive proteins, CRPs) in the blood. Higher CRPs often herald the onset of myocardial infarction or stroke.
Adding no water or only a small amount of water can reduce the loss of water-soluble vitamins, and some vitamins, such as B12, can be retained to the greatest extent under matte, low-pressure cooking methods.
Cooked food "shrinks" less
Saving energy.
Save time
Cooking in summer will not cause the kitchen to "heat up".
Easy to worry - no need to check at any time and no need to stir-fry.
Easy to clean.
Why you can cook without adding water:
Many foods contain enough moisture, and the moisture in the food itself can be used to cope with this low-temperature cooking method. Of course, when making soup, or when some water is insufficient or when cooking dry food (such as rice, noodles), an appropriate amount of water is still necessary.
When the food in the pot seeps out enough water and enough steam is formed in the pot, the steam valve on the pot lid will make a sound to remind the cook to turn down the heat and close the ventilation holes. . Because the joint seal between the lid and the pot is better, the natural water vapor that "escaps" from the food can be "locked" in the pot and will not leak out, thus helping to steam the food.
Material used for cookware: medical stainless steel
This name refers to type 304 (T304) stainless steel. Many kitchenware advertisements will specifically state that they use "medical stainless steel", which means that the steel they use is the same quality as the steel used in the medical field.
Some information about stainless steel: Stainless steel is an iron alloy, mainly made by adding chromium and nickel to iron. Sometimes, we will see words similar to "18/10, 18/8, 18/0". The first number of each group of numbers, 18, refers to the chromium content. Generally speaking, kitchen utensils are Stainless steel has a chromium content of 18%. The second number in each set of numbers represents the nickel content. Generally speaking, the larger the number, the better. 18/10 stainless steel has better corrosion resistance and is brighter, and 18/8 is still acceptable. However, if you use ordinary stoves, it is best to avoid buying 18/0 kitchenware. The simplest way to test is to bring a magnet and try it when you buy it. If it sticks, it is 18/0. If it does not stick, it is 18/10 or 18/8.
Stainless steel has poor thermal conductivity, so the bottoms of most commercially available stainless steel cookware are three-layered (with a layer of aluminum or copper with good thermal conductivity sandwiched in the middle). A better pot should have at least a 5-layer bottom, and there are also pots with a 7-layer or 9-layer bottom. The more layers, the heavier the pot. But from the perspective of cooking effect, 5 layers, 7 layers, or 9 layers are not the same. Not a big difference. Multi-layer bottom pots allow multiple pots to be stacked to cook together, saving energy and time. Note: Ordinary 3-layer bottom pots cannot be stacked like this.
About purchase criteria:
Waterless cooking may be the healthiest and most energy-saving cooking method currently.
There are many kinds of cookware on the market claiming to be waterless cooking. How to judge?
The first thing to remember is that any set of waterless cooking cookware must have several basic conditions: 1) A thick multi-layer bottom (at least 5 layers)
2) There is a steam valve or other mark on the lid that indicates when the heat should be turned to low (better pots usually have a steam valve that will sound a prompt when the time comes, and cheaper products use a thermometer to control it. In this case If so, the cook needs to check the temperature frequently)
3) The inside and outside must be stainless steel.
It is always a pleasure to spend less money to buy cookware of the same or even higher quality than those expensive brands. For many people, buying something is more important. Buy quality, not brand. Of course, if you don’t mind spending more money, it’s better to buy a famous brand with good reputation to save trouble and worry. After all, famous brands don’t “earn their fame in vain”. However, if we want to get more benefits, when buying cookware, we don’t need to look at the brand. The key is to look at the following parameters. If they are met, it should be a good pot: 1) The bottom of the pot is more than 5 layers
2) Medical steel is used.
3) 18/8 is enough, 18/10 is better. However, if you are using an induction stove, please buy 18/0 or AISI430---induction stove, which should be translated as Induction cooker? Haha, I read the English information. This word is too critical and I dare not translate it. If I make a mistake and mislead, it will be bad.
4) Ultra-thick multi-layer bottom (often called "encapsulated" or "sandwich").
5) There is a steam valve.
The above is some information I have seen about waterless cooking pots, summarized for reference only.
About the actual purchase:
In the United States, most of those brand-name cookware for waterless cooking are sold through "cooking parties" at the agent's own home, that is, that Agents invite potential customers to their homes and demonstrate how to cook using waterless cookware, and those attending the party can then taste the food on the spot. These pots are very expensive, ranging from 2,000 to 5,000 US dollars per set, and the agents who hold parties usually receive a pot in compensation. There are also some companies that sell through sales staff. For every set of pots sold, the sales staff can get a commission.
Those famous brand companies that make this product believe that the price of their products is not competitive if sold in shopping malls, so they usually sell through emails or direct sales, which cannot be seen in shopping malls. .
For me, if I have to spend thousands of dollars to buy a set of pots, my psychological endurance is far from that level, so I won’t do that useless work—no searching or inquiring. Where are these types of Cooking Parties or direct sales personnel? If you want to buy or want to know about brand-name waterless cooking pots, please check it yourself. Search with keywords such as "Waterless Cookware", "Cooking Party", etc., and it should be It can be found, I think.
As a result of my online search, I found Maxam's KT Ultra17 "World's finest Cookware" waterless cooking pot with good reviews and a suitable price, so I decided to buy it and give it a try. If I don't like it, , just use it as an ordinary pot, and you won’t feel distressed. The manufacturer of this pot is a manufacturer in Texas with a production history of more than 50 years.
This set of pots has a total of 17 pieces. It has 7 layers and a steam valve. The material is medical steel. The price I bought is 290 US dollars (the price of each website is slightly different. It ranges from about US$280 to about US$320).
A very beautiful set of pots, bright and heavy in the hand. When the dishes fried in the wok are poured into the plate, they cannot be carried.
The lid of this set of pots looks like this. There is a steam valve that controls the switch. When you start cooking, turn the red button to the "on" position to expose a small hole. When you hear the sound, turn to low heat and turn the red button to the "off" position. " position seals the pot.
I feel quite satisfied, but I am not quite used to this new way of cooking yet. I hope I will get used to it soon.