Low Calorie Cooking Technology!
360 Cookware is a line of high performance,
stainless steel cookware that promises to handle all of your traditional recipes beautifully while also providing the opportunity of cooking with fewer calories by eliminating the need for fats, oils or extra water.
Sounds too good to be true, right? Well the secret behind 360 Cookware is a vapor seal that creates a low but intense heat that permeates food evenly from all sides. The specially-designed lid can be engaged to create a floating seal, surrounding food with even, controlled heat from 360 degrees, locking in flavor, texture and nutrients, all without excess fats or water.
After steam starts to escape from food, you spin the lid and the seal is engaged. The vapor technology cooks food faster and on a lower heat setting so it uses less energy than traditional stainless steel cookware. The heat is so well distributed that you can bake a cake on the stove top! Food even tastes better and is more nutritious because the low heat doesn’t destroy vital nutrients and texture.
And you can feel good about purchasing green cookware that is “Made in the USA.” Not only does 360 Cookware use less energy, it is also manufactured at the greenest cookware manufacturing plant in the country.
360 Cookware is made of multiple layers of high-grade metals including interior layers of bonded aluminum that are carried up the sides and throughout the lip of the pan. All 360 Cookware is encased in surgical grade, non-leaching 8/10 T-304 stainless steel, so food does not come into contact with soft metals, non-stick coatings or other potentially-hazardous elements. Each model is constructed with an ergonomic, stay-cool handle, and comes with a lifetime warranty.
An added benefit of the vapor technology is the ability to cook healthy, one pot dishes. They have plenty of healthy recipes featured on their website, so we tested out the Tilapia with Fresh Salsa, Corn and Baby Spinach. The entire meal took about 20 minutes to prepare and the fish came out to light and flaky perfection!
Tilapia with Fresh Salsa, Corn and Baby Spinach Recipe
16 ounces best quality fresh salsa
4 cups lightly packed baby spinach
10.5 ounce can black beans, rinsed and drained
3 ears corn, shucked, kernels cut from cobs (about 1 ½ cups)
4 skinless tilapia fillets
Salt and freshly ground black pepper
1 lime, cut into wedges
- Pour the salsa into the stainless steel 3.5 Quart Sauté Pan.
- Sprinkle the spinach over the salsa in an even layer, and lightly season it with a little salt. Sprinkle the black beans and corn evenly over the spinach.
- Season the fish fillets with salt and pepper. Lightly sprinkle the fish with smoked paprika. Arrange the fillets in a single layer over the vegetable mixture.
- Cover the skillet and cook over medium heat until steam just begins to escape from the lid, about 5 minutes.
- Spin the lid to engage the vapor seal then reduce the heat to low. Cook the fish for 2 minutes then immediately remove the pan from the heat. Let stand off-heat for about 5 minutes until the fish is just cooked through. (It should flake easily with a fork.)
- To Serve use a spatula to divide the fish, vegetables, and sauce among 4 plates. Serve with lime wedges.
It may seem odd to let partially cooked fish stand off heat to cook but trust us, the multi-layered construction and heat retention create convection oven-like heat, so the fish comes out flawlessly. Can’t wait to try baking a potato on the stovetop!
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