Calantha Cookware May 29th, 2017 - 07:53:54
Waterless cookware uses a steam-control process that promotes healthy cooking because it uses very little water and minimal, if any, fats. The encapsulated bottoms of this cookware lie flat on the burner and allow for even heat distribution. With waterless cooking, low or medium heat is all that is required-never use high heat. Because you can use minimal water with this cookware, 98% of the vitamins and minerals are retained in your foods rather than the 58% retention rate of normal cooking methods. A vitamin-rich diet is a key factor in preventing age-related diseases.
The simply Calphalon Stainless product line is designed for home cooks on a budget. This line is made of 18/10 stainless steel and is easy to use and maintain. There is also the Calphalon Everyday cookware that is still very durable, with a non-stick surface. With both of these product lines, it is recommended that you do not use metal utensils with them, or use them under a broiler.
Calphalon added another metal to produce the cookware. Apart from copper and stainless, it also added aluminum to the construction of the cookware. The efficiency of heat transfer is achieved using the copper as exterior and aluminum as the core. It is oven safe for up to 450 degrees F and includes a life time warranty.
Carbon steel is common in woks used for Asian-style stir-fry cooking but is otherwise not commonly used for cookware in the U.S. Like cast iron, carbon steel must be seasoned to reduce sticking, rusting and to prevent food from reacting with the cookware. Also like cast iron, once properly seasoned, carbon steel is almost as stick-resistant as modern non-stick cookware. Flat bottomed carbon steel cookware works well with induction cooktops; however round-bottomed woks will work only with specially designed Chinese style induction cookers.