| What is waterless cooking? | | | | The original waterless cooker was marketed as being |
| Waterless cooking was introduced in the 1920's as a | | | | able to cook one entire meal in one hour with only one |
| healthier, more efficient and faster way to cook food | | | | main pot. The original design had additional pans within |
| without adding water. It was considered healthier | | | | the main pot and a lid that utilized clamps to prevent |
| because the alternative of cooking foods and | | | | steam from escaping. The flat bottom of the design |
| vegetables in water will sap essential nutrients from | | | | allowed heat to be evenly distributed. It is no longer |
| the food. Not only is water not required, one does not | | | | being manufactured in its original design, but can be |
| need to add additional fats and oils to the food being | | | | purchased in newer designs. |
| cooked. It is more efficient and faster because the | | | | It is highly reputed that the success of the West Bend |
| stove does not need to remain on for the entire | | | | waterless cooker, among other inventions, not only |
| cooking process and because food is essentially | | | | allowed the company to remain open during the great |
| cooked in a vacuum, it will cook faster than foods | | | | depression, but also to remain profitable. |
| cooked where steam is allowed to escape. | | | | The West Bend waterless cookware is dishwasher |
| The secret to this kind of cooking is the special lid. As | | | | safe, but can also be cleaned with soap and water. |
| the heat increases during cooking, the lid will seal tight | | | | Consumer Reviews |
| with the pot. Once the steam valve on the top of lid | | | | Most consumers who have used the West Bend |
| starts to whistle, the stove can be turned off and the | | | | waterless cooker and those who lived in homes |
| natural food juices and heat within the pot will continue | | | | where this cookware was used rave about the |
| to cook the food. | | | | efficiency and healthiness of this cookware. However, |
| Normally, this type of cookware is made of high-grade | | | | new consumers are more difficult to sell to, primarily |
| stainless steel or surgical-grade stainless steel and is | | | | because the cookware is more on the expensive side |
| considered easier to clean than other types of | | | | and the product is not sold in the retail market. |
| cookware. | | | | |