Basic Rules of Cooking with Waterless Cookware:¾ Always use the right pan
Select the pan the food will most nearly fill, as air pockets created by “too large for the food
quantity” pans may destroy vitamins, dry your foods and possibly burn them.
¾ Rinse prepared fruits and vegetables
Rinsing in cold water and then draining is important for two reasons: it removes harmful chemicals
and allows water to cling to the food, combining with the natural juices to cook in its own steam.
You may add spices, salt, vegetable bouillon, oil or butter, salt, coconut milk or other ingredients.
This is waterless, nutritional cooking. Until you get used to this new method, you may want to add
several tablespoons of water.
¾ Control the heat
Always control the heat throughout the cooking process. If you have heat that is too high, it
evaporates the steam and your food burns. With waterless cookware, the control is never on higher
than medium heat.
¾ Get a vapor seal
Start the cooking process on medium heat until the steam control valve whistles in the open
position. Then turn the heat down to low or simmer and close the valve. After you do this, the lid
will form an airtight heat seal.
When cooking watery type food such as apples and cabbage, it takes about three minutes to create
a water seal. More solid food such as potatoes and carrots take about five minutes for the lid to seal
after turning the heat to low and closing the steam control valve.
¾ Don’t peek
Resist that urge to peek! When the cover is removed during the cooking period, heat and steam are
allowed to escape. This lengthens the cooking time and dries out the food.
Caution: AVOID non-stick pans: The chemical perfluorooctanoic acid (PFOA) used in non-stick
pans (fast-food containers, carpets, furniture and a host of other everyday household products)
accumulates in the umbilical cords of babies and is retarding their growth and brain development,
according to two new studies published in the prestigious journal Environmental Health Perspectives
(August 2007). Babies whose umbilical cords had the highest concentrations of PFOA were born lighter,
thinner and with smaller head circumferences than others. This chemical—produced in the United States
by DuPont—has been used so widely and is so persistent in the environment that it has been found all
over the world. It is now found even in the Arctic and in remote Pacific atolls—in rain and water supplies,
food, wildlife and human blood. DuPont “agreed” to phase out this chemical in 2015! In other words, it’s
up to you to protect you and your family by choosing to use only chemical-free products.
Water Ionizers
Water Ionizers are machines that can turn normal tap water into a good cleanser that has antioxidant
effects. Water with a negative charge (ORP) is known to retard the aging process. A high or rising ORP,
on the other hand, causes oxidation and therefore aging. Machine-ionized water counteracts this rising
ORP and has a rejuvenating effect on a cellular level. For instance, freshly squeezed orange juice has a
negative ORP of -250. Although we can only drink comparatively small amounts of orange juice in a day
without becoming overburdened by the sugar it contains, we can drink as much ionized water as we wish
in a day (although it is generally best not to exceed 8 glasses per day).