1. Choose the right size of     cookware. Your First     cookware should be nearly     full. A larger size uses more     energy to heat and it might     create too much steam that     can destroy vitamins, dry out     or burn your food.
2. Put the First cookware on the     stove, heating over medium     heat until the pan is warm     then decrease the heat to      medium or low heat. Control     the temperature on the     medium or low heat     throughout the cooking time.
3. If you remove lid during the     cooking process, heat and     steam escape. Your food will     dry out and it takes longer     time to cook.
4. Don't heat through finish! You     can turn off the heat 15-30     minutes before the food     finished cooking. The special     encapsulated base contains     an 8 mm. aluminium plate     that retains heat efficiently.     The thick steel walls also pad     heat for long time. Your food     continues to gently cook     even after you stop heat.
5. After use, you must clean     your  First cookware to     maintain the shiny finished for     a lifetime of beautiful style     and delicious cooking.


          



           " Waterless simply means that the liquid in the food is used to cook the food itself. Cooking starts on a medium heat setting. As soon as steam forms and the pan cover is hot, reduce the heat to a low setting. The food cooks by constant formation of steam rather than boiling. Waterless cooking is more efficient in thicker, heavier cookware with close-fitting lids. The lid forms a seal with the body of the pan, sealing in the heat, the flavour and the nutrition."

            
          Once foods are cooked, vitamins, minerals, enzymes and other nutrients are destroyed. This table shows how much the minerals lose for each cooking method. There are three factors that destroy nutrients during cooking :
High heat (most destructive), Oxidation and Water.







Boiling
Presure cooking
Iron
48.9
17.4
2
Calcium
31.0
12.0
2
Phosphorus
46.4
19.4
2
Magnesium
44.7
21.1
2
   



            
           This is the most nutritious cooking method. Food is never heated hotter than 220 deg. Oxidation is practically eliminated. Water is not a problem.
 

            Food is heated to 212 deg., the temperature of steam. Oxidation is a big problem. Vitamins and minerals are carried off with the steam. Water is also a problem because water usually collects at the bottom of the steaming bowl.
 
  
          Food is heated over 250 deg. Oxidation is not much of a problem because most of the steam is pressurized and does not escape. Water is a problem because water collects at the bottom.
 
        
         Food is heated to 212 deg., the boiling point of water. Oxidation depends on the seal of the lid. It can be a big problem if no lid is on the pot. Water is a big problem. Over 50% of the minerals are pulled into the water. Unless the water is consumed, like soups, this method of food preparation is not recommended because water pulls most of the flavour and nutrients out of the food.
 
          
         Food is heated anywhere from 300 to 600 deg. depending on your oven temperature. It is an extremely high temperature. This is one of the worst methods of food preparation in terms of preserving nutrients.
        
         Food is heated well over 300 deg. Oil is heated along with the food. Heated oil should be avoided completely because it is very difficult to digest and we would break down. This method of cooking not only destroys most of the nutrients in the food but also adds toxins to the body.