Comments for Waterless Cookware Blog

Comment on A Question on 7-ply Cookware Construction by Steve

Steve — Fri, 04 Feb 2011 14:44:14 +0000

Adam, Thank you for dropping in and sharing your comments. Yes, ‘Waterless’ seems an odd term for a better way to cook as water is essential to the process. You are right, steam is the process and has been proven to be the most nutritious and efficient method of cooking. I am delighted you are intrigued. Do stay tuned, and check out past articles on the many advantages and benefits of waterless cooking and the cookware that makes waterless cooking possible. Wishing you the BEST as you build your new blog.

Comment on A Question on 7-ply Cookware Construction by Adam

Adam — Fri, 04 Feb 2011 00:54:14 +0000

So I’m curious, waterless? Does it make sense? Well I guess it would, cooking produces steam and hence forth steam is water, so I guess it does make sense. If you are interested in letting me know about how your waterless experience is going, please let me know. You can visit my site and post a comment if you would like. This waterless stuff really has me intreged. I can be reached at http://www.cookware-adam.blogspot.com. I look forward to the comments!

Comment on …and the WINNER IS: by Steve

Steve — Mon, 20 Dec 2010 17:25:03 +0000

As are we Fidza. Again, CONGRATULATIONS on winning our Healthy Cooking Holiday GIVE AWAY! We hope you stay tuned to our blog and online communities as well as enjoying the fresh, tasty, nutritious home-grown recipes and how-to’s of Chef Leslie at Lalacooks. Do have a Joyous & Peaceful Holiday, and a Wondrous New Year.

Comment on …and the WINNER IS: by LadyFidza

LadyFidza — Sat, 18 Dec 2010 01:51:49 +0000

Thank you so much! I’m so excited! ))

Comment on Cook’s Illustrated on the Ideal Set of Cookware by Steve

Steve — Tue, 30 Nov 2010 16:43:25 +0000

Thanks for your kind comment. Yes, there are oodles of cookware brands and types along with a confounding variety of metals used in fabrication. Most cookwares are single-ply steel requiring coated surfaces to manage heat: anodized aluminum, ceramics, enamels and synthetics for example. Coated pots and pans won’t last long. None of them come close to the cook-friendly, food-friendly, healthy friendly character and non-stick, non-toxic performance of 5-ply (or better)#t304 Surgical Stainless Steel. As we note in the ‘About Us’ page of our blog, we are proud to be part of a growing and vital community dedicated to providing the best cookware in the marketplace at fair and affordable price points. That’s who we are and what we do. Thank you again for being part of this community and bringing to your table the healthy values of real food.

Comment on Cook’s Illustrated on the Ideal Set of Cookware by Cookware Sets

Cookware Sets — Tue, 30 Nov 2010 16:10:20 +0000

This is so nice blog… Their are so many products are available in the market like stainless steel.Thanks for sharing the wonderful post with us……..

Comment on Proper Care for Cookware by Steve

Steve — Fri, 19 Nov 2010 20:18:42 +0000

We think it is you to thank for sharing…all the way from the UK! Great to know the world be such a small place anymore.
Yes to the unique characteristics of Stainless Steel Cookware–hygienic, non-erosive, non-porous, non-leaching to name a few of the base metal benefits. Add durability, beauty and the heat-retentive nature of 18/10 chromium/nickle blended surgical stainless.
…our friend in the UK could surely speak to the corrosion resistance of stainless steel as well–no rust, no wear, no cooking surface disturbances at all. Just pure nonstick, nontoxic cooking performance. Simply the best metal for cooking healthy, tasty, nutrient-rich meals.

Comment on Proper Care for Cookware by stainless steel plate

stainless steel plate — Wed, 17 Nov 2010 11:47:39 +0000

It is one of the most hygienic surfaces for the preparation of foods and very easy to clean, as its unique surface has no pores or cracks to harbor dirt, grime or bacteria. Thanks for sharing!

Comment on Cookware Lids by Steve

Steve — Wed, 22 Sep 2010 17:46:35 +0000

Your comment is on target, Wendy. For more than 60 years the ‘spinning lid’, floating effortlessly on the pot or pan, has announced the point at which a vapor seal is formed and ready—time to turn down the heat and protect the honest virtues of fresh meats and vegetables—taste, color, aroma, texture, fiber and wholesome (more complete) nutrition.
Weighted (non-vented) knobs are an historic feature for waterless cookware lids; so we may well ask what advantages and benefits do newer vented and thermometer knobs offer discriminating cooks?
Let’s explore these newer features and their worth in blog posts to come. You may be surprised by what you learn, especially when enjoying the efficiencies of baking stove-top.

Comment on Cookware Lids by Wendy

Wendy — Tue, 21 Sep 2010 15:32:38 +0000

I have Kitchen Craft cookware and all of the lids work perfectly. There are no valves or things to turn. I just spin the lid and I know when to turn the heat from med. to low for the seal to form. Then I am cooking perfectly!