This T304 stainless steel pan features Steam Control™ cover valve, capsule bottom, heavy-duty handle with handy hang-up design, and mirror finish exterior for beauty. Dishwasher safe. Limited lifetime warranty. White box.
- Steam Control™ Top Knob
- Capsule Bottom
- Heavy-Duty Handle With Handy Hang-Up Design
- Mirror Finish Exterior
- Dishwasher Safe
- Works on induction range too
- Limited Lifetime Warranty
You may have seen
I use every day
Safest way to heat food
No exposure to aluminum. teflon, lead when cooking with this Saucepan
Properly used waterless cookware heats your vegetables to a good temperature without damaging and losing the nutrients.
Here are a number References siteing the benefits of waterless cookware:
Borchgrevink, N. C., & Charley, H. (1966). Color of cooked carrots related to carotene content. Journal of the American Dietetic Association, 49, 116 – 121.
Charles, V. R., & Van Duyne, F. O. (1954). Palatability and retention of ascorbic acid of vegetables cooked in a tightly covered saucepan and in a “Waterless” cooker. Journal of Home Economics, 46, 659 – 662.
Driskell, J. A., Nunn, M. N., Giraud, D. W., & Hamouz, F. L. (2006). Effects of induction, conventional, and microwave cooking on sensory qualities and carotenoid retention in selected vegetables. Journal of the American Dietetic Association, 106, (8), Supplement 1, A42.
Gordon, J., & Noble, I. (1964). “Waterless” vs. boiling water cooking of vegetables.
Journal of the American Dietetic Association, 44, 378 – 382. Hamouz, F. L., Mandigo, R. W., Driskell J. A., Sun, J., & Batenhorst J. H. (1995).
Preparation method and final internal temperature influences on boneless pork loin roast quality characteristics. Journal of the American Dietetic Association, 95, (9) Supplement 1, A42.
Loeffler, H. J., & Ponting, J. D. (1942). Ascorbic acid: Rapid determination in fresh, frozen, or dehydrated fruits and vegetables. Industrial & Engineering Chemistry Analytical Edition, 846
Martinsen, C. S., & Ostrander, J. G. (1984). Waterless cooking-influence on energy consumption and nutritient retention. Journal of Consumer Studies and Home Economics, 8, 305–312.
Rajagopal, L., Giraud, D. W., Hamouz, F. L., & Driskell, J. A. (2007). Carotenoid retention and sensory characteristics of selected vegetables prepared by induction stir-frying. Journal of Food Quality, 30, 703-717.
The Owl Croft Company (2007) How induction works. Retrieved March 12, 2008, from http://theinductionsite.com/how-induction-works.shtml.
Varkonyi-Schaub, C., (2006, April 7). Induction Cooktops have a Lot to Offer.
SunSentinel (Fort Lauderdale, FL).