Basic Waterless Cooking Tips:

Waterless cooking, while different, is not difficult.  Preparing food in a waterless, greaseless environment will give you great tasting meals without sacrificing important vitamins, minerals, and enzymes.  Dinner will become a whole new experience in cooking and taste. 

Have fun with your food: Don’t be afraid to experiment and try new things.   Read the following techniques and hints to become comfortable with a few basics then…have fun!

Rinse fruits and vegetables:  Rinsing in cold water and then draining is important for two reasons: removing harmful chemicals and allowing enough water to cling to the food to combine with natural juices in its own steam.  This is nutritional, waterless cooking.   An advantage to waterless cooking is that if you cook several vegetables together with little or no water there will be no interchange of flavor or colors. Each vegetable will be full of its own flavor and valuable nutrients.

TIP: Peeling fruits and vegetables removes vitamins and minerals directly beneath the skin.  There is no need to peel these foods prior to waterless cooking.

Select the correct size pan: Vegetables should fill or almost fill the pan.  If there is too much air inside the pan, the vapor seal will not form and vegetables will burn. Place the vegetables into the pan.  Then, until you’re comfortable with waterless cooking, add about ¼ inch of water to the pan to provide enough steam to cook your vegetables and to activate the steam control valve.  Cover the pan.

TIP:  Control the heat:  Excessive heat evaporates the steam created by the moisture in the food and your food burns.  With waterless cookware, the control is always on MEDIUM or LOWER – there is never a need to use high heat.  One of the benefits of quality stainless steel waterless cookware is the way it conducts heat — on low.  

Create a vapor seal: Start the cooking process on medium heat until the steam control valve whistles in the open position or the Temp/Time valve reaches the green color coded portion of the knob.  Then turn the heat down to low or simmer and close the valve.  After you do this, the lid will form an air tight vapor seal (in about five minutes for solid foods, such as potatoes and carrots, and about three minutes for more watery food types, such as apples and cabbage).

TIP: How to tell when you have a vapor seal:  When the cover is hot to the touch and it spins freely on a cushion of water, the vapor seal is formed. This is the waterless part of this new cooking method.  

• If the heat is too low, the cover will not spin – increase the heat a little.
• If the heat is too high, you’ll see steam escaping around the lid, - reduce the heat to a lower setting.

Don’t peek: Resist the urge to peek!  When the cover is removed during the cooking period, heat and moisture escape and the vapor seal is broken. This lengthens the cooking time and dries out the food. 

Seasoning: Season your food at the end of cooking. 

SUMMARY:  To cook healthy meals that are both pleasing to the eye as well as to the palate just remember these basic principles of waterless cooking:

Rinse your vegetables…select the correct size pan…add a small amount of water…cover the pan…cook on medium heat until the vapor seal forms (e.g., the whistle blows)… set to low / simmer heat… and remember not to peek.

Waterless Cooking FAQ

There is no trick to waterless cooking; all you need is the proper set of waterless cookware and a desire to learn. You’ll soon discover for yourself that you don’t have to be a professional, or even an experienced cook, to successfully cook delicious healthy meals with more flavor and appeal in your waterless cookware.    

As recommended in the Basic Waterless Cooking Tips above, begin waterless cooking with vegetables then advance to other foods as you begin to get used to the method.  The following FAQ on waterless cooking may also help you as you begin to learn this new cooking method.

Q 1. If I can’t peek, how do I know how long to leave my vegetables in the pan? Are there average cooking times for vegetables?

Answer:  You are right, in the waterless cooking method, you need to resist the urge to peek since lifting the cover will allow heat and steam to escape.  This will lengthen the cooking time and dry out the food.  It may be helpful to know that waterless cooking times are usually similar to or slightly less than conventional cooking times.  

That said, we do agree that initially it’s helpful to have a cooking time guide.  The following times are only a suggestion. Remember that the cooking time depends on the texture you prefer your vegetables to be at meal time.  Cooking time will also vary depending on the quantity and size of the vegetables being cooked. The shorter the cooking time, of course, the crisper the vegetable.  Remember to utilize as much of the waterless cookware space as possible—less air, better cooking performance.

• Asparagus........................12-15 min.
• Beans-Green or wax (cut) 20-35 min.
• Beans-Lima.......................35-40 min.
• Beets, whole.....................35-40 min.
• Broccoli............................20-30 min.
• Brussels Sprouts..............10-20 min.
• Cabbage (shredded).........10-15 min.
• Carrots (sliced)................15-20 min.
• Cauliflower (whole)..........20-30 min.
• Celery..............................10-15 min.
• Cut Corn..........................10-12 min.
• Corn on Cob....................15-20 min.
• Greens     ........................10-12 min.
• Okra.................................15-20 min.
• Onions (whole).................20-30 min.
• Parsnips (sliced)...............15-25 min.
• Peas.................................10-20 min.
• Potatoes (quartered)........20-25 min.
• Potatoes (whole-sm.).......35-40 min.
• Spinach...........................10-15 min.
• Squash............................15-20 min.
• Tomatoes........................10-15 min.
• Turnips (whole)...............20-25 min.

Q 2: If this is “waterless cooking”, can I still add water to the foods I am cooking?

Answer: While it is referred to as Waterless Cooking, you’ll need enough water in the pan to create steam.  Consider the natural water content of the food you’re cooking. 

Vegetables and Meats: For most vegetables and meats, simply rinsing them in water then lightly shaking of the excess water prior to cooking will be adequate.  This will leave enough water clinging to the food to mix with the food's natural juices to create enough steam. Waterless Cookware works by allowing the steam to form in the pan, rise to the lid then fall back again and again into the food.  This keeps your food moist and juicy.  As long as you don’t lift the lid, the food is able to cook in its own natural liquids making it a more nutritious and flavor-filled meal. 

Pasta / Spaghetti / Beans:  Some foods do not have any water content. In that case, you will be required to add a bit of water to supplement these dry foods to create the steam necessary to cook them.  You can prepare them according to the directions on the package or you can cook using the steam process with less water.  Most people find that about 1 ounce of water per square inch of food in the pan is sufficient.  

Rice: Use 1 ¾ cups of water to 1 cup rice.  You do not need to bring the water to a boil first – just pour both into the pan. Heat on medium with the valve open until the valve whistles.  Close the valve and remove the pan from heat.  Let stand for 20 minutes.  The rice will not overcook.    

Of course the best way to find out how much water to add is to experiment with a bit too much water then cut it back as needed.  While learning the waterless cooking method, it is best to err by adding more water then cutting back as you gain experience and confidence.  Many beginners will add about ¼ inch of water to the bottom of the pan when cooking vegetables to ensure that the steaming process takes place.

Q 3: I’ve heard that you can turn the heat off before you’re done cooking.  Is that right?  It doesn’t seem normal.
Answer:  As you perfect your waterless cooking skills, you can turn the heat off before you are done cooking to allow the pot full of steam to complete the cooking process. While this can seem “wrong”, you’ll soon learn that allowing the steam to cook your food is essentially how and why waterless cooking works. If you have quality waterless cookware but do not have steam control knobs or temp/time knobs on your waterless cookware lids, you can watch the pot manually and when the steam begins to seep out between the lid and the pot you know it is full and time to turn the heat down or off.  Again, the best way to learn the waterless cooking method is by freely experimenting.  Try completing the cooking cycle by turning the heat all the way off to see how it works for you.

Q 4: What happens when my vapor seal is so strong that I can’t get the lid off of my pan?

Answer: Should your lid lock during the cookingprocess, simply open the steam valve.

Q 5: I’ve heard I can back cakes on top of the stove.  Is that true?

Answer:  Waterless cookware is designed to bake many foods, including cakes, in the cookware on top of the range more efficiently than in the oven. Think of your waterless cookware as a mini oven on top of the stove.  Due to the cookware construction, heat is efficiently transferred from the bottom of the pan, up the sides and across the top so a perfect cake can bake on the stove top on a low setting as opposed to in the oven at 350 degrees F. To bake a small cake, coat the inside of a small fry pan or 2-qt pot with non-stick cooking spray. Then pour the cake batter into the pan until the pan is half full, cover and close the vent. Set the pan on a burner and adjust the heat to medium. When the lid is hot to touch (about 5 minutes), reduce the heat to low and finish baking (about 10-12 minutes; although higher altitudes require longer baking times).

Q 6:  I want to cook meat in my waterless cookware but don’t know where or how to begin.  Should I use oil on the bottom of the pan?

Answer:  Meat cooked in your waterless cookware` will be tender and delicious.  Please do not use oil on the bottom of the pan – most meats, chicken, chops, and fish have natural fats and oils which will naturally be released. You’ll discover that you really can prepare your foods without added oils and fats. Remember, you are cooking on a surgical stainless steel surface. To prepare meats, preheat the pan on medium to medium high heat (never on high) until water drops “dance” when they are sprinkled in the pan. Place the meat in the pan. It will immediately begin to sear, temporarily sticking to the surface. You should not try to move the meat pieces until they are ready to turn. After 4 or 5 minutes, lift the corner of the meat. Do not force. The meat should release itself. When that side is seared, turn and cook on the other side for additional 4 or 5 minutes.

When cooking meats, it is still important to control the heat.  Lower heat is not only healthier but it retains moisture and keeps food from burning. The following are general rules for heat use. 

To get started, try this recipe:  

• Pre-heat pan on medium heat until water drops “dance’ when sprinkled onto the pan.
• Place chicken pieces in pan and brown on both sides. Extra oil is not needed. You may experience minor sticking but the chicken should release itself when ready to turn.
• When browned on both sides add whatever vegetables you desire, (potatoes, broccoli, squash, carrots, etc). Just place them over the meat, put on the lid and close the steam valve.
• Turn heat to low and allow it to cook. The food will cook at a more constant temperature because of the cookware's heat retention properties and the steam heat inside the pot.

Enjoy!

Q 7:  Is there a trick to frying foods?  

Answer: When frying, preheat the skillet on medium low for 1 – 2 minutes.  Dance a bead of water on it.  When it evaporates, add oil, butter, or cooking spray.  Cook per your recipe. 

Eggs: Eggs have no natural oil so you must preheat your skillet on medium low, dance a bead of water on it, when it evaporates add vegetable cooking spray to the pan or use a small amount of butter or margarine, then fry as usual.

Fried potatoes:  preheat your skillet on medium low, dance a bead of water on it, when it evaporates add vegetable cooking spray to the pan or use a small amount of butter or margarine, then fry as usual.

Breaded foods (pancakes, French toast, grilled cheese sandwiches): preheat your skillet on medium low, dance a bead of water on it, when it evaporates add vegetable cooking spray to the pan or use a small amount of butter or margarine, then fry as usual.

Q 8: I’ve heard about stack cooking.  What is it and can all waterless cookware do it?

Answer: Some Waterless Cookware sets allow you to stack cook.  The picture illustrates how you might cook a chicken or roast with potatoes or carrots in the bottom pan along with a vegetable in the middle and upper pans – all  on one burner.  This process lets you cook with more pans than you have burners. You'll appreciate this when you’re cooking for a large family gathering or a special holiday dinner. Since a number of foods can be cooked on a single burner, you save energy and money.

When stack cooking, remember to always start cooking each individual pan on a burner until you hear the steam valve whistle (Precooked foods such as canned vegetables or thawed frozen vegetables are the exceptions. You can start them out on top of a stack.).  Once the steam valve whistles, close the valve and stack on top of a dome cover or an inverted pan to finish cooking.  Heat is transferred from the bottom pan to the top. 

Only “low” or “simmer’ heat is needed to cook all layers. The multi-ply construction of the waterless cookware spread heat rapidly and evenly throughout the bottom, sides and cover of all of the pans to cook and tenderize the food on all sides constantly. There is no need to lift covers and stir while the foods cook. This means less work and fewer hours in the kitchen. Cook with “minimum” water.