The Waterless Cooking Process
- Applying heat to the base of the saucepan causes natural moisture within the food to evaporate and to form vapour on the saucepan.
- This warm moisture condenses against the heavy close-fitting lid and drips onto the food for the process to repeat itself.
- This initiates a cycle of vaporisation and condensation in which food is cooked without losing its vitamins and minerals, and which prevents food from drying out.