Did you ever notice what happens to the steam while cooking food? And what is steam in the first place? How important is it to the value of the food you’re cooking? And why is it important to choose pots that can condense this steam? Let’s Find out:
What is Steam?
The steam leaving a pot is essentially the water-soluble nutrients in the food. Out of the 13 essential vitamins and minerals, 9 are water-soluble. That means these are nutrients the body needs anew every day. The body does not store them and requires a certain dose of these nutrients every day from your food. These nutrients affect and influence a plethora of reactions in the body, like maintaining proper nervous system function, normal appetite, good vision, healthy skin, building genetic material, production of normal red blood cells and so much more. Visit them at Cookingpotsnpans.com to get additional information.
What are steam vents and why do we need them?
Unfortunately, conventional cookware let’s all the steam out right from the start of cooking. In fact, most of them come with lids with steam vents because if the steam is not let out during cooking it could damage the pots.
A typical cooking pot is made from metal or ceramic material and during cooking the whole pot and lid gets hot first before the food can get cooking. Since the lids are also very hot, steam is constantly let out. And as a safety measure, the steam vent allows for it to go out so the pressure does not destroy the pot.
Also, the harsh heat that these materials radiate lets food to break down and release steam just a few minutes into cooking.
Is there an alternative? – Yes! An all-Natural pot that can condense steam naturally.
Cookware made from pure clay, a naturally non-toxic material radiates far-infrared heat that cooks food almost to completion before steam can be released. Because it’s a natural material, the food gets hot right after the bottom of the pot is heated and even before the rest of the pot can get hot. This way the lid remains cool for the longest time to naturally condense the rising steam when it is eventually released.
When steam rises from food, it touches the inner surface of the lid and condenses there and it settles back into the food instead of escaping the pot.
Food cooked this way is rich in water-soluble nutrients and nourishes your body on a daily basis – no more nutritional deficiencies!
So next time you decide to buy the best pots and pans, choose the one that naturally condenses steam and keeps water-soluble nutrients locked.
This unique feature not only allows for food to be rich in nutrients, the steam retained means adding less water and preventing further dilution of nutrients.
Added to this, the food does not get dry and sticky, it remains moist and juicy and the pot when done cooking is easy to clean.
It is time we understand the importance of steam management while cooking, otherwise, we will either stay deficient in these essential water-soluble nutrients or we will have to get them from pills (which have many side-effects and may not be as useful as we think). So, while choosing the best pots and pans, choose the ones that can retain steam in the food.