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FAQ

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Waterless cookware is a system of slowly steaming your vegetables without boiling out the flavor and color. (Steam comes to 100C not medium nor low heat)
Waterless vacuum is a process of cooking your vegetables in a vacuum vapor. By doing so you are cooking below the boiling point (74 Celsius / 165 Fahrenheit) thereby retaining all of the vitamins, nutrients, minerals, natural color and taste.
Some of the features necessary to vacuum cook are;
Vapor seal to create a partial vacuum
Vac-Control valve to allow the steam to escape and lock
Heat conducting inner core along bottom and up the side to the rim

Without these features vacuum cooking would not be possible.
For more information click TITANIUM 19/9-7PLY

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Stainless steel cookware varies in price and is determined by the quality of the stainless steel. 18/10 stainless is the minimum standard to qualify as stainless steel (18 parts chromium, 10 parts nickel total 28 parts out of 100). "What then, are the other 72 parts "filler metals" in foreign made products?
Our all-in-one cookware are manufactured to our strict standards and specifications by our cookware factory supplier in USA (since 1874) . Only the highest quality filler metals of Vanadium, Titanium and Steel are used to create the surgical stainless steel quality we want in a cookware that has direct contact to our food.

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Yes you can. Our 7-ply set of cookware is not only constructed of Surgical stainless steel with Titanium, but it also has a layer of carbon steel. It has been tested for use on induction-top stoves and works perfectly.

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The pots have handle brackets that are welded onto the pots so that no rivets or screws are inside the pans. A stainless steel flame guard is placed between the virtually indestructible textured, non-slip handles and knobs. Lock washers and stainless fittings keep the handles tight.

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If the stainless steel is called 'surgical stainless steel,' you can be certain that it is a good grade of stainless steel.
The numbers you spoke of represent the gauge of the steel, and there are a lot of different gauges. Our waterless cookware sets are constructed of 304 Surgical Stainless Steel. This is a high quality, high grade stainless steel, and is used by many hospitals because it's easier to keep clean and sterile. Some of the advantages of this stainless steel that a lesser grade would not have are corrosion resistance, temperature resistance, flavor protection, economy, durability, cleanability, and design flexibility.

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Surgical stainless steel is always the best and requires no special instructions unless you're using the waterless method, and even then it's just using your common sense. Neither does it require special utensils, such as wood or plastic. True, it's a bit more expensive, but there are consumers who have had their sets for over 40 years and are still using the same set, and their children will probably inherit the sets one day. No kidding. (See Testimonials)

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No, you can use any type of kitchen tool in our all-one cookware. In cleaning the cookware, we recommend not using abrasive cleaners.

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Overheating. If food sticks to your pan, the heat was too high or you had no moisture in the pan. Try adding two tablespoon of water to fresh or frozen vegetables.

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Heat Tints. Blue heat tints may result from persistent overheating.
Light Residue. Light colored residue may occur from hard water spots or cooking starchy foods. In either case, spread stainless steel cleaner on a damp pan and rub with a paper towel or cloth in circular motions until pan is clean. Rinse and dry promptly.

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Rinse out any food particles and wash with hot soapy water. Your cookware is also dishwasher safe.

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Replace the cover, turn the heat to medium, open the valve and wait for the whistle/vent to sound and then close the valve and turn the heat to low. If there is no moisture in the pan, add two tablespoons of water before turning heat back to medium.

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