Can anyone help me with choosing the right cookware?
I’m currently adding more raw foods to my daily food ration but still need some cookware for light steaming some of my veggies, grains and legumes. So, I’m now trying to figure out the following:
What is the best cookware for the food to retain its nutrients? So far, I’m leaning towards waterless cookware that uses titanium surgical stainless steel. And if so, what are the good brands in terms of quality, price, maintenance and practicality? Do foreign companies that manufacture this type of cookware (mostly in China) stick to the high standards that we have here, in US? I’ve found lots of opinions on this issue that contradict each other. Some say that the low pricing is based on the low standards or no standards at all in the foreign countries; others say that the low pricing is based on the cheap labor in these countries, but the standards are kept on the same level as here. Is there a big difference between ss 304 vs. 316? Is there any place where I can get some info about how top brands stack up against each other based on tests and material content?
Also, what are the other alternatives (if there are any) to waterless cookware?
I’d definitely appreciate any help on this topic.
Thanks,

Vadim.

Check out this link: waterless cookware.



This is really not the right forum for these kinds of questions.