Stainless steel waterless cookware is becoming a necessity in quality restaurant kitchens. Waterless cooking is becoming a much more popular way of cooking. Customers at fine restaurants are growing accumstomed to the fine taste that this type of cooking provides. It seals in the taste. Nutrients are not lost to evaporation like they are with boiling. The crisp natural state of vegatables is retained and the customer enjoys the results.
Waterless cooking does provide some challenges to some traditional kitchens. There is a significant cost for the proper commercial cookware that is required for waterless cookware when cooking on a large scale. There are some pitfalls to look out for anything that is not purely stainless steel cookware. Stainless steel is the natural choice for this type of cooking due to it’s heat retention and dispersion properties. Stainless steel itself does not have the proper heat dispersion properties, but when combined with copper or aluminum, the clad materials work well. Quality clad waterless cookware does cost, but the will last for many years.
Waterless cookware should not have any coatings. The pressure and steam can release any chemicals in the coatings and present a health risk or a change in the food’s taste. Care should be taken to not cook food that reacts with certain metals too. For example, aluminum will give anything acidic, like tomatoes, a metallic taste.
There are many advantages to waterless cooking for restaurants.
It’s a selling point for nutrition.
Less energy and time are required for cooking.
Reduced meat shrinkage
Reduced cooking temperatures.
All of these benefits equate to a return on your investment. With this in mind, the expense of a good set makes more sense. The parts of the waterless cookware, like the handles and pressure valves, need to be the best that you can afford. Good hardware increases the safety of the cookware and extends the length of time before failure or repair.