What Is Waterless Cookware?

The following things probably come to mind if you have heard about waterless cookware:

• What is waterless cookware?
• How healthy is it compared to other cookware?
• Does it reduce the amount of time it takes to cook?
• Is it of extremely high quality?
• Are the higher costs worth it in comparison to other cookware?

It is also possible that you have heard:

• Direct sellers (such as Amway or Avon) are the only way to buy it
• This is a gimmick
• It’s way too expensive.

What Is Waterless Cookware?

Since stainless steel first began to be used for cookware in the 1940s, waterless cookware has been around for quite some time. Before stainless steel cookware being introduced, waterless cooking was known as low-water cooking. 

In waterless cookware, metals aren’t leached into the food through the baking surface but resist even heating through a core of iron and a base of aluminum or copper. Without oil, fat, or water, your food will cook at low heat and quickly without the need for any additional cooking liquids. We enjoy eating foods rich in vitamins, minerals, and enzymes when we cook this way, as the food bursts with nutrients.

Cooking vegetables and some meat with boiling were common when waterless cooking first gained popularity in the 1940s (it’s hard to imagine cooking meat with boiling now, but it was common practice then). 

However, a study has shown that boiling can destroy some nutrients in food, so what better way to promote healthy cooking than to employ a low-water method? Cooking without adding liquids such as oil, fat, or water is possible when using waterless cookware. Heat transfer is rapid, and even inside the cookware, so this type of cookware is ideal for even cooking.

How Does Waterless Cooking Work?

To have waterless cooking work, you need a special kind of cookware that can produce steam. Anytime the temperature of a cookware increases, the liquid inside starts to turn into steam. There will still be enough water left after rinsing the food that you can produce steam when you put it in the cooker. 

Water, in addition to natural juices, is a small amount that is sufficient for cooking. You can cook your food without the need for additional water if you cover the waterless cookware.

What Is the Composition of Waterless Cookware? 

The layers of metal cookware are numerous without water. Cooking on the stainless-steel surface prevents food from acquiring a metallic taste. Heating surfaces are layered with aluminum or copper to ensure even heat distribution. 

A metal core can conduct electricity and retain heat for longer than other materials.

Waterless Cookware: What’s So Special About It?

Designed to cook food without using excessive oil or water, this kind of cookware ensures food remains moist. Therefore, waterless cookware must be made of materials that can retain heat to function properly. In addition, this cookware must have an even heat distribution and rapid heat transfer properties.

There are usually several layers of cookware without water. This is because your food cannot absorb metallic tastes from stainless steel cooking surfaces. The highest grade of steel available is surgical stainless steel, used by some manufacturers. The waterless cookware has a stainless-steel heating surface with an aluminum or copper layer. Incorporating an iron core will prolong heat retention.

In What Ways Does Waterless Cooking Lead to Disadvantages?

• Cookware made of waterless material is heavy when compared with other types of cookware.
• Cleaning the valves and the lids may be a hassle since they are not dishwasher safe.
• Cooking must occur with the lid on, as removing it would allow moisture and heat to escape.
• So that you can hear the steam valve when it whistles, you should be near the kitchen at that moment.
• The process of converting recipes from a traditional cooking method to a waterless cooking method takes time and effort.

Made Of Surgical Steel, Precision-Machined

It is impressive to see that waterless cookware is made of “surgical” stainless steel, which is the material used for medical devices. This implies that waterless cookware is safe, healthier, and more durable than other types of stainless steel and certainly healthier than non-stainless cookware. 

In addition, surgical stainless steel is more stable and less reactive to food than other types of stainless steel. 

That’s not the case. Stainless steel is almost universally used for clad stainless cookware, and all 300 Series stainless steel is of “surgical” grade.

Summary

By far, you must have got the clear answer to the question, what is waterless cookware? There is always a waterless cookware configuration based on clad stainless cookware, with the configurations varying enormously from brand to brand. 

If you decide to buy waterless cookware, we recommend buying American-made brands with full cladding because they are of much higher quality. The overseas brands we found were disc-clad, which the waterless method does not work well with. 

If you wish to cook this way, however, an American brand will cost a lot more that’s why you can find less expensive sets of clad stainless cookware that can still produce high quality at a much lower cost if you decide to go this way.

Frequently Asked Questions (FAQs)

How safe is waterless cookware for dishwashers?

Made from both steel and aluminum, this waterless cookware is both durable and lightweight. With its aluminum base and stainless-steel surface, the cooking surface ensures even heat distribution. Due to the carbon-steel construction, the cookware can withstand high temperatures and be put in the dishwasher. Cookware made of electric coils is usually the best one. 

Does waterless cookware work?

When you choose to use waterless cookware, it is worth the investment. Waterless cookware will meet all of your heat-related needs due to the multi-ply construction that is super-efficient at heat retention, heat conductivity, and even heating.

Are waterless cookware’s benefits worth considering?

Cooking without using water can reduce cooking time, use less water, and use fat less often. In addition, by fitting tightly over a pot, you generate steam from the naturally high-water content of most foods, which causes the pot to become pressurized, reducing the temperature the food will reach.