What is Minimum Moisture and Waterless Cookware?
Multi-layers of heat conducting metals spread heat quickly and evenly eliminating the need for oil. A vapor seal creates a vacuum in each pan and eliminates the need for excess water as well. Foods prepared the waterless, low-temperature way retain more vitamins and minerals. There is only a 2% average mineral loss with our Thermo-Control cooking method - a savings up to 47%.There are two simple keys to cooking the Minimum Moisture way :
- Cooking at Low Temperatures
- Cooking in a Sealed Environment
How do we cook at Low Temperatures ?
The Accuthermic 24 Elements Compact Base
The special accuthermic compact base, with the force of 1.2 tons, gets inseparably adhered to the 1.2mm thick pot body made out of several light-metal layers. The bottom picks up even the lowest amount of energy extremely quickly, distributes it evenly over the entire surface and conserves it perfectly. These attributes guarantee optimal heat conduction, distribution and conservation.
- Fast heat Accumulation
- Stores the heat
- Distributes heat evenly
Close-up of the 24 Element Base
How do we cook in a Sealed Environment?
The Condensing Groove
The lid is constructed to fit perfectly and to insure that the cooking container is closed. The condensation groove takes in the hot humid air and forms a thin layer of water between pot and lid, which closes the pot almost air-tight. This means no evaporation and no unpleasant kitchen odors - the precious nutrients cannot escape!
- Retains Moisture
- Retains Vitamins
- Retains Nutrients
- Cooks Faster
- Cooks in a Vacuum
- Reduces food Shrinkage