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QUESTION: What is the difference between the different brands of waterless cookware?

ANSWER: The differences between virtually all brands of waterless cookware are few and small for the most part. As a good rule of thumb, if a set of waterless cookware is constructed of a high grade stainless steel, such as 304 surgical stainless steel, and if the manufacturer is a company of good reputation and of long standing, plus if the manufacturer themselves back their cookware with a Factory Lifetime Warranty, then you can be fairly certain that you are receiving a very high quality set of waterless cookware. We suggest that, if you purchase your cookware over the Internet, be sure to check the copyright date of the online store. You don't want to choose a store that opened their doors just yesterday when there are lots of stores that have been around for much longer and have had time to build their reputation with consumers as well as the search engines.
The reason that there really isn't much of a difference between the different brands of waterless cookware is because there are just four principles that must be present in the construction of a cooking utensil in order for it to perform the waterless method. If these four principles are in place, then you have waterless cookware. The differences between the waterless brands are more about the knobs and the different pieces in a set than anything else.

QUESTION: Why is there such a large price difference between the different brands of waterless cookware? How can some of the stores online sell at these prices?

ANSWER: The main reason for the price difference is simple: A lot of Internet companies are wholesale suppliers of cookware products and accessories, and are not a retail outlet. They market their products mainly to resellers who market the cookware at the retail price, normally by hosting a dinner party demonstrating the cookware.
To help keep prices down, most of the Internet stores do not do bulk advertisement mailings, or any other type of advertising. This is a huge savings, a savings which they can pass on to their customers.


QUESTION: Are there foods that should not be prepared using the waterless or greaseless method?

ANSWER: Yes, there are certain foods that simply cannot be cooked by using the waterless method, but you can still use your new cookware to cook these foods using the regular method of cooking.
The foods that should not be cooked by using the waterless method are:

Rice
All forms of pasta
Dried Beans
Rice
You will need to prepare rice as you always have by boiling it in water or using a rice steamer.

Eggs -- We have placed eggs last because, unless some type of oil is used, most people find it somewhat difficult to scramble or fry an egg using the waterless method of cooking because there is often a problem with eggs sticking to any type of stainless steel. Therefore, on a normal basis, you will need to use some sort of spray or perhaps simply rub some olive oil into the bottom of your skillet, especially when cooking eggs.

QUESTION: How do I use the egg poacher? (The poached-egg cups come with some waterless sets, but not all sets) What pan does the rack fit in and what lid do I use or do I use a lid? How do I poach an egg?

ANSWER: The holder for the egg poacher cups will fit on the rim of either the large skillet or a roaster with either a flat lid or a dome lid placed over the egg cups (optional). Below is a recipe for poaching eggs with our sets.

POACHED EGG RECIPE

Needed:
1 1/2 to 2 cups water
5 teaspoons butter or margarine
5 eggs
salt and pepper to taste

Pour water into the large skillet. Put egg rack onto skillet and add 1 teaspoon of butter into each egg cup.
Cover and place over medium to medium-high heat until water begins to boil.
Using a fork as your handle, tilt each egg cup to coat entire cup with melted butter.
Break one egg into each cup. Salt and pepper to taste. Cover pan with lid and reduce heat to low.
Cook for 3 to 5 minutes depending on desired texture.

To serve, run a knife around each egg, lift the cup with a fork and turn the egg onto a plate, toast, or English muffin. Herbs or sauces may be added to the cups at the same time as the butter was added.

QUESTION: How do I make scrambled eggs in waterless cookware?

ANSWER: Normally, you will need to use some type of oil or spray to keep a scrambled egg from sticking to stainless steel, and cook them the way you normally would.
The exception to the normal way is to fry the eggs in water. You would use one tablespoon of water per egg.
Preheat the skillet over medium-low or low heat and add the water to the pan. Immediately add the eggs to the pan. Place the cover on the pan and reduce the heat to low and cook until done; season as desired. Two minutes will produce an egg that is firmly set with a soft yolk; six minutes will cause the yoke to be firm.

QUESTION: Is there a chart or other information that gives a general idea of what each pan is recommended for? For instance, I know that you can make a cake on the stove top, but in what pan?

ANSWER: Cakes are normally cooked in the largest skillet. A good rule of thumb is to use the pan or pot that fits the amount of food you are preparing. Try to use the correct sized pot for the amount of food that's going into it.

QUESTION: How do I steam vegetables if I did not order a set with a steamer basket?

ANSWER: During “waterless” cooking, you sometimes use water to cook with, but if so, very little. The cookware converts the small amount of water into steam and your food is steam-cooked inside the utensil -- as long as the lid is left on the utensil. This can be done without a steamer basket, again, as long as the lid is left on the utensil. This method of cooking may take a few times to get use to, but once you become accustomed it, you'll never go back to the conventional way of cooking.

You can steam vegetables with only about a small amount of water in the bottom of the pot, this only to prevent scorching. The vegetables will normally cook in their natural juices and the water that is left on after rinsing. There’s no straining, so no loss of nutrients. This method preserves the natural nutrients, flavor and colors of your food.

Start out by rinsing your vegetables thoroughly. For the sake of safety, and until you are accustomed to this form of cooking, you can add 2 to 3 Tablespoons of water to vegetables in the pan. Start cooking with the lid on and the valve open. Start on medium heat until the whistle sounds and steam begins to rush out of the valve or until the thermostat gage reaches the point explained in your official instructions. Turn the burner down to low, if you have a steam-release valve, close the valve, and finish cooking to desired tenderness. Seasonings are optional.

QUESTION: What is the major difference in the layers in the differents waterless sets?

ANSWER: The number of layers should not be a major factor in choosing a set of waterless cookware, because the number of layers is really more about marketing strategies than quality. Whether a consumer chooses a 7, 9 or 12 layer set, they all end up being happy with their cookware. Other than the number of layers, the differences in the sets are quite minor. Unless you own an induction-top stove, it should be a simple matter of preference of the different pieces in the sets when they make their decision, because the quality is very high in the surgical stainless steel sets.
If you own an induction-top stove, you will need to order a set which has carbon steel in the construction.

QUESTION: How is waterless cookware constructed, and is surgical stainless steel really the best material for waterless cooking or is there another material that is just as good?

ANSWER: Rapid heat transfer, even heating, and a material that will hold the heat inside the pot is needed for a waterless cooking utensil to work properly.
Surgical stainless steel is an excellent material for holding heat, as well as many other advantages. It contains the properties needed for waterless cooking, with one exception; stainless steel is not a good heat conductor. This problem could be overcome by making the base very thin, but this could make having a flat base impossible. A flat base is clearly needed for good contact with the heat source. Both aluminum and copper are excellent heat conductors, that's why the base of most waterless utensils contain a thin layer of either copper or aluminum between the layers of stainless steel and other metals. However, aluminum is somewhat moderate in texture. During the process of waterless cooking there is a tremendous amount of steam-heat produced, and aluminum would have a tendency to become damaged during this process quicker and easier than stainless steel. This is why the better quality cookware companies use metals of great durability and strength, such as iron and/or titanium in the construction of their waterless cookware.
So, in order to cook with the waterless method utensil we need: a material for durability, the ability to contain heat, a thick base for strength and flatness, and a material inside the base for rapid heat transfer. Therefore, the ideal waterless utensil is constructed of a high grade of surgical stainless steel with a thin layer of aluminum or copper encased inside the bottom capsule which is also constructed of stainless steel, and the bottom is machine-flattened for even better heat transfer.

QUESTION: Can I put waterless cookware in my dishwasher?

ANSWER: The surgical stainless steel pots themselves are completely dish-washer safe, however, because of the delicate mechanism of the steam release valves as well as the thermo-control valves, if you are purchasing one of these sets, it is suggested that the lids not be placed in a dishwasher.

QUESTION: What's a good way to clean stainless steel cookware? What if a pot becomes stained?

ANSWER: There are several different cleaners on the market for cleaning surgical stainless steel cookware as well as stainless sinks. We prefer powder, it just seems to work faster, but you can also purchase liquid. You can use the stainless steel cleaner for both the inside and outside of the pots. Just a bit of elbow-grease and the little discolored spots you've gotten from overheating your pot will disappear, and your pots will look shiny and new again in no time at all. Check with your local supermarket and select the brand you prefer. Remember to always rinse your cookware thoroughly.

HINT: Over time, we've learned that more often than not, elbow grease isn't always necessary in cleaning surgical stainless steel cookware. All you have to do is take a few tablespoons (depending on the size of your pot or pan) of liquid dish detergent plus about the same amount of powdered cleanser, add a little water, mix, and heat the substance in the soiled pot on your stove-top on simmer
for 20 minutes up to an hour, depending on the severity of the stain. After this, if there is still residue left on the surface, it can be wiped away with a cloth or sponge.
We've also found that rubbing vinegar into each waterless utensil after washing makes cleaning easier the next time and also helps to prevent sticking.

QUESTION: Should I ever need to, how would I go about obtaining additional handles or knobs for my waterless cookware if they are not covered by the lifetime warranty?

ANSWER: If you purchase your cookware from this company, RealCook.com, you can always contact us for any needs concerning your cookware, this includes both handles and knobs, or you can visit our website concerning Handles and Knobs.

If you need handles or knobs for cookware other than the brands that we market (Chef's Secret, Steam Control System, Maxam, Precise Heat, Health Smart), you may find your brand on the list below. The list is by no means complete, but it may help you.

Ameramaid Waterless Cookware American Kitchen Cookware Anolon Cookware Aristo Craft Waterless Cookware BonJour Cookware Chef's Secret Waterless Cookware Chef's Ware Waterless Cookware Circulon Cookware Classica Waterless Cookware Cutco Cookware Ekco Cookware" Elegance Cookware Faberware Cookware Flavor Seal Waterless Cookware Health Craft Waterless Cookware Image Cookware InKor Cookware KitchenAid Cookware Lifetime Waterless Cookware Lustre Craft Waterless Cookware Marcus Cookware Maxam Waterless Cookware Meyer Cookware Miracle Maid Waterless Cookware New Era Waterless Cookware Precise Heat Waterless Cookware Royal Queen Cookware Regal Ware Cookware

Rena Ware Cookware Sets Royal Prestige Waterless Cookware SaladMaster Waterless Cookware SilverStone Cookware Steam Control Cookware Townecraft Vita-Mix Waterless Cookware Vollrath Cookware West Bend Waterless Cookware Today, West Bend Cookware is a division of Regal Ware, Inc., the top U.S.A. cookware manufacturer of stainless steel cookware made exclusively for the Direct Sales Industry. The West Bend Cookware Company makes the following brands of waterless cookware: All American® Aristo Craft® CookBest® Inkor® Lifetime® Miracle Maid® Permanent® Premiere 2100® The information above is all the information we have on other brands. If you have any additions or corrections to add to our list, please let us know.