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Waterless Cookware Is a Scam or Not
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Dilbert



Joined: 19 Oct 2007
Posts: 1187
Location: central PA

PostPosted: Thu May 18, 2017 9:52 pm    Post subject: Reply with quote

waterless cooking / cookware is total bunk from a physics and science point of view.

what kind of magic do you consider makes it "waterless style?"

there are many brands of very good quality stainless / layered / ply type pans on the market. famous 'names' do little but add cost.
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firsthandknowledge
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PostPosted: Fri Aug 04, 2017 5:44 pm    Post subject: Waterless cooking=steaming for dummies Reply with quote

'Waterless cooking' is a claim that has been applied to lidded cookware since the 1930's at least. It arose out of a business need to sell the advantages of tight-fitting lids as a feature that outperformed contemporary competitors. The earliest deep-drawn pans with spin formed lids had much tighter tolerances hence a better fit than traditional cast iron or aluminum lids, or worse yet, the plain flat discs used since ancient times on handmade copper cookware. The basis of the claim is that by trapping steam and condensing it back into the pan contents, one could cook foods in less water without diluting or leeching their nutritional content. Sound logic but fast forward 90 years and even the most basic cheapo set of stainless cookware for $50 will perform nearly identically in regards to moisture retention as even the most expensive set.

The reason you see the waterless claim today is being made by only a couple of cookware makers is because the big brands know this is bunk and tend to avoid false advertising or inflated claims as bad business practice.

Though pan body and base construction is a totally different topic outside the scope of this discussion, it has a far more direct impact on cooking characteristics than anything to do with lids, handles, etc. It seems to me that these brands sold as 'waterless', who focus their message largely on the lids and handles, curiously seem to have very thin pan body constructions. Claims of waterless as a way to healthier cooking and enhanced nutrition are a way to distract consumers from the traditional cues to cookware quality i.e. overall heft or weight of the product.

On a side note, the claim that a "partial vacuum" causes water to boil at a lower temperature might contain a sliver of truth, but the net effect would actually slow down the cooking process, waste energy, and reduce the nutritional content of food.
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Jasonpa88



Joined: 31 Jul 2017
Posts: 2

PostPosted: Sun Aug 20, 2017 10:50 am    Post subject: Reply with quote

Firstly you should select cookware by material and purchase the perfect one for your need. secondly, forget the brands cause you can buy a bad one with a good pub on media, just care about the metals which your selected cookware are made.
finally, search a product with a warranty and good price.
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Chef Charles Knight
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PostPosted: Sun Feb 25, 2018 3:30 pm    Post subject: Waterless Cooking Vapor Seal Reply with quote

Waterlessless cooking is a unique method of food preparation and it is a much healthier way to cook. Waterless Cookware works on the principle of air displacement so you need to nearly fill the pan with vegetables when cooking the waterless way.
To preserve the minerals and vitamins located in and just beneath the skin of your vegetables, brush with a vegetable and rinse in filtered water DO NO PEEL. Vegetables that are cut evenly will cook evenly. Fill or nearly fill the pan then rinse the vegetables with filtered water and pour all the water off. Just the moisture that clings to the vegetables is sufficient for waterless cooking.
Place the pan on medium heat cover and open the vent. When steam begins to escape from the vent it’s time to lower the heat, 3 to 5 minutes. (Some higher-end waterless cookware brands have whistles to alert you that it’s time to lower the heat.) MEDIUM heat is to bring your waterless cookware to temperature quickly to form a vapor seal and LOW is for cooking your vegetables the waterless way.
How it works: When the air inside the pan is heated it begins to expand forcing air and moisture out through the vent and around rim of the pan once the vent is closed. This process forms a VAPOR-SEAL between the pan and its cover. As the temperature drops inside the pan the pressure is reduced and the lid will be sucked-down creating a partial vacuum cooking the vegetables in their own natural moisture without adding water.
The objective of waterless cooking is to not only to SAVE precious minerals and vitamins but also to preserve life-giving enzymes by cooking below the boiling point. Waterless cooking results in healthier, better tasting vegetables.
NOTE: My reference to using “Filtered Water” for rinsing is because vegetables will readily absorb contaminants, especially chlorine and ammonia used to process tap water, and bacteria and heavy metals found in well water.
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Dilbert



Joined: 19 Oct 2007
Posts: 1187
Location: central PA

PostPosted: Sun Feb 25, 2018 7:30 pm    Post subject: Reply with quote

Chef Charles presents the standard pitter patter of the MLM schemes and is complete nonsense and bunko.

when a water turns from liquid to gas - which is what happens when you boil or just heat 'on low' - it expands by 1,700 times in volume. one drop of water will expand to roughly one-half cup of vapor - and no water seal forms anywhere. condensation may drip back into the pan rim, but not a single waterless cookware design incorporates any kind of 'vent' tight enough to make a seal.

if you're in the market, buy a decent set of 3 to 5 ply stainless - avoid the $2000 waterless set that are going to make you live forever - it's simply not true.
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