VAPO-SEAL™ 7 Ply Surgical Stainless Steel Waterless Cookware

A Guest Post provided by Discover Waterless Cooking

Vapo-SealTM 7 Ply  Stainless Steel Waterless CookwareWaterless cookware has been around since the 1950’s but not everyone has heard about this unique product. For many years it has only been sold on demonstrations at a very high price. Waterless and greaseless cooking is a much healthier cooking method than traditional cooking. Meals are quick and easy and the food is more flavorful.

Vapo-Seal brand is a top of the line high quality waterless cookware. The quality and performance of the Vapo-Seal surgical steel cookware is also comparable to All-Clad and other top of the line stainless steel brands but with added features and a lower price.

Vapo Seal 7 Ply ConstructionVapo-Seal is 7 ply. The inside and outside layers consist of stainless steel. Sandwiched between the stainless steel is aluminum and carbon steel which allows for fast even heat conduction that won’t burn easily. The T304 surgical steel cooking surface is non porous and resist corrosion and does not stick as easily as other types of stainless steel. It is also easy to clean and keeps its shine for a lifetime.

There are many unique features of this cookware. The most unique feature is the design of the lids. The lids are made to fit the pan so that all the heat and moisture is contained with a vapor/water seal. This feature allows you to cook with little to no water or grease and at a lower temperature setting. Cooking is fast and the food retains more of it’s vitamins, minerals and natural flavor. Another feature is the heat resistant handles. They don’t get hot to the touch and are oven safe to 350 degrees. This cookware is also compatible with induction ranges.

Vapo-Seal waterless cookware sets comes with a cookbook and instructions on how to cook water-less and greaseless and a bottle of stainless steel cleaner. It is dishwasher safe and comes with a lifetime guarantee.

A complete set of Vapo-Seal is priced under $400 compared with up to $2,500 for a demonstrated waterless cookware set. This makes Vapo-Seal an affordable choice with all the value and features of the higher priced brands.

Wanda’s Note: why not try the health benefits of waterless cookware for yourself. Cook low fat meats without the addition of grease and oil. Serve up tasty vegetables cooked with the minimum of moisture so that you retain all the flavor and goodness.

For more information about the benefits of waterless cooking using the Vapo-seal waterless Cookware visit Discover Waterless Cooking

Low Calorie Cooking with 360 Cookware Vapor Technology

360 9pc Cookware Set

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!

360 Cookware – Tilapia With Fresh Salsa

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
Smoked paprika
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!


Heavy Metal: A Cookware Material Review

Sometimes too many choices can make a decision more difficult, and thing is certain when choosing a new cookware set: you have a lot of choices.

Cookware is manufactured using all kinds of materials, but the most common are anodized aluminum, stainless steel, cast iron, enameled metal, metal coated in a non-stick polymer and titanium. There are more, and copper can stand alone or be incorporated with some of these materials because it is a good conductor of heat, but these are the main categories.

So, let’s take a look at the properties of each.  

Anodized Aluminum 

You can probably find inexpensive pots and pans made from simple aluminum, but most aluminum cookware sets will be anodized. This is an electrochemical process that enhances aluminum, increasing its non-stick properties and rendering it non-reactive to acidic foods.  

The benefit of this over a non-stick polymer is that it is not easily damaged by metal utensils. It is also very durable considering how much lighter it is than cast iron or stainless steel.  

The drawback is that durable, lightweight non-stick quality tends to come at a higher price than cheaply made inexpensive cookware sets. That being said, Amazon have very competitive prices for anodized cookware sets such as the Rachael Ray Hard Anodized Cookware Set. read the review

Stainless Steel  

Stainless steel is durable, non-stick, stain-resistant and stylish. Stainless steel can be manufactured in several different ways with varying balances of metal added to the required chromium that makes it “stainless,” and these differences can impact quality and cost.

Something to remember about stainless steel is that it does not conduct heat very well and is often combined with either aluminum or copper. This is done by adding a disc of material to the bottom of the piece to help distribute heat, or the stainless steel is “clad” over an aluminum or copper core so that the conductive material runs up the sides and so better distributes heat.

Knowing how your stainless steel cookware is constructed will help you know how it will perform. In either case, though, high-quality stainless steel cookware performs very well. One of the best Stainless Steel cookware sets is the Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set. read the review

Stainless steel cookware can be heavy and it should be polished from time to time to keep it looking like new, and it should be hand washed.

Cast Iron

Cast iron cookware may be the most durable of the lot. It is heavy, dense and can survive a beating. It also cooks evenly and is easy to care for once it has been properly “seasoned.”

Seasoning cast iron cookware is necessary to keep it from rusting and to bring out its natural non-stick properties. It involves coating the metal with oil or shortening periodically throughout the life of the utensil. After seasoning a cast iron utensil should only be cleaned using hot water, and dried with a clean cloth.

Raw cast iron cookware is generally inexpensive and durable, which makes it a good choice for small investments. But, it is also very heavy and bulky and can be tiring to use for everyday cooking. 

Enameled Cast Iron

Enameled cookware is metal cookware that has been coated with enamel – a kind of smooth glass created with high heat. The metal coated could be aluminum, cast iron or some other metal.

Enameling can improve heat conductivity for more even cooking, as well as provide a non-reactive surface for cooking acidic foods. It is also very attractive and often comes in bright colors that can liven up a kitchen. 

Le Creuset have set the benchmark for practical, functional and beautiful enameled cast iron cookware

The drawbacks are usually cost, as well as being mindful of chipping the enamel. These pieces are not fragile, in fact they are chip resistant but they should be hand washed and they will chip if banged on with metal utensils. read the review


Copper is common as a core metal in high-quality cookware because it has superior heat conductivity. This enables a copper utensil to evenly distribute heat as well as hold precise temperatures very well.  

Copper is also very beautiful, and gives a kitchen an unmistakable Old-World feel.  

The concern about copper, however, and the reason why it is used more frequently as a core is because it is highly reactive with foods and can alter the taste. In fact, most copper cookware is lined with tin or steel, so the only real benefit as compared to a clad utensil is the style and appearance.  

Finally, copper cookware is comparatively expensive, but it is beautiful, unique and delivers high-quality performance.


Titanium combines super lightweight material with durability to make the perfect cookware for all-day use, or for people who can’t lift heavy objects. The question is whether the weight of the cookware you use is a significant factor in your cooking.  

The reason is because titanium does not evenly distribute heat and so will be lined with another metal. In other words, aside from being lightweight and durable, the titanium metal provides no other benefit.  

Titanium cookware sets are amazingly durable considering how light they are.  

So, you can see that there are many material options when it comes to cookware. So many, in fact, it is important to consider your needs and budget before jumping into a purchase. Hopefully, these short descriptions will give you an idea of how to best outfit your kitchen.  





Dr Andrew Weil From Spring Switzerland – Frypans Cookware

The first thing that comes to mind when you begin cooking with cookware from Dr Weil of Switzerland is that It heats evenly and quickly helping you get to a meal on the table in good time. Additionally, it has handles that stay cool while you cook.

One thing a lot of people are concerned about with aluminum in cookware,  is whether or not it is a health risk. So if you tend to worry about whether or not the aluminum and coatings on pans can be damaging to your health when you are cooking, you may want to take a closer look at this cookware. It has been created with rolled steel edges that are meant to stop any of the toxins from the aluminum that is used in construction from getting into your meal.  The Aluminum core is absolutely, completely covered with the stainless steel layers.

You can pick up Dr Weil’s  frypans in 12 inch 10 inch and 8 inch, so three handy sizes and the 12-inch Wok Set is also very popular and comes with a bonus cookbook and knife. So even more reason to consider buying th wok set.

What We Like

  • This cookware is 5 ply bonded with 18/10 Stainless Steel for optimum heating.|
    It has an aluminum core which allows for fast even heat distribution
  • The health-friendly aspects of this pan and that it was created with the goal of being toxin-free while cooking.  The unique rolled and sealed rim ensures aluminum never touches your food.
  • The pan heats evenly as you are cooking.
  • It’s easy to clean up after you use it since it is dishwasher safe.
  • Handles are ergonomically designed for comfort and also designed to remain cool even when the pot is hot.
  • This cookware can safely be used on induction and ceramic stove tops
  • Dishwasher safe.

Where Can I Buy the Dr Andrew Weil From Spring Switzerland – Cookware?

The Different Types of Cookware

Cookware is an important part of anyone’s kitchen. Without the right cookware it really makes it difficult to cook quality meals at home.

There are a variety of different materials to choose from when buying cookware. The first is stainless steel. This is the most popular and for good reason. Stainless steel cookware is strong, durable and is easy to clean. If it contains a layer of aluminum or copper in the base then it is even better as it provides even cooking and prevents hotspots.

The second type of cookware is cast iron cookware. Cast iron cookware is a favorite for many people. It is strong and almost indestructible. It also cooks foods extremely well but it does have its drawbacks. It’s heavy so takes a bit of muscle to remove from the stove particularly if there is a lot of food in it to begin with.

Cast iron also requires seasoning so there is a little bit of maintenance involved to keep it working as it should. A popular alternative to bare cast iron is enamelled cast iron. This type of cast iron cookware has the best of both worlds. It has all the attributes of bare cast iron, however you don’t need to season it and clean up is a lot easier.

A third material commonly used in the manufacturer of cookware is hard anodized aluminum. This is a very popular choice as this type of cookware is non-stick making for easy cooking and even better – easy clean up! Hard anodized cookware is also quite strong.

Copper is another material used to manufacturer cookware. Copper is the choice for chefs who understand the benefits of copper. Copper is quick to react to temperature changes making it ideal for delicate sauces and gravies. It also cooks evenly preventing hotspots. The disadvantages of copper are that it can be expensive to buy and also difficult to maintain. That beautiful shiny copper needs to be cleaned regularly in order to keep it looking as good as the day it was bought.