Pot For Waterless Cooking

Press, Volume CV, Issue 30975, 3 February 1966, Page 2

Pot For Waterless Cooking

Waterless cooking is made possible through this new kind of saucepan, which has a specially designed, self - basting, vapour-seal lid. Before cooking, the vegetables are soaked for a few minutes in cold water. Only the water that clings to the vegetables after soaking is required.

After three to five minutes of cooking at a low heat, a

vapour seal forms between the lid and saucepan. When the seal is formed, the lid can be spun freely, indicating that cooking has begun. Moisture condenses under the lid and drops back on to the food again without loss and re-circulates the cooking vapours. Vegetables then continue to cook to the desired degree in their own juices. A special recipe book gives

waterless cooking times for all vegetables. The advantage of this method of cooking is that there is no need to drain surplus water and possibly lose vitamins and nutriment. The vegetables do not break up and look more attractive.

All this stainless steel cooking ware has a copper base which gives a fast and even distribution of heat. Copperbottomed pans rarely allow food to burn.

Other attractive new features are handles that remain cool. Designed in one piece, the handles do not contain dirt traps. The lids are selfnesting and reversible for space-saving storage, or for flat hanging to a wall. The saucepans are made in five sizes with capacities ranging from 1J pints to 6} pints and are available singly or as a complete set