For all the facts on waterless cooking go HERE

 

Cookware info & FAQ

Does Boiling Veggies Destroy Vitamins?
Cooking At Home Benefits Your Family

What is the difference between Waterless cookware and Vacumatic Waterless cookware?
Waterless cookware is a system of slowly steaming your vegetables without boiling out the flavor and color. (Steam comes to 100C)
Vacumatic cookware 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 cook Vacumatically are;

  • Vapor seal to create a partial vacuum
  • Vac-Controle 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 cooking Vacumatically in a vacuum vapor would not be possible.