FAQ - frequently asked questions More Cookware Facts
This is a bit long but learning about cookware is
a necessary education.
This page will create much awareness about cookware parameters for you that you need to know.
What is the difference between regular Waterless cookware and Belkraft Waterless cookware?
Waterless cookware is a system of slowly steaming your vegetables without boiling out the flavor and color. (Steam comes to 100C, 212F)
Belkraft cookware uses a process of cooking your vegetables in a vacuum vapor. By doing so you are cooking below the boiling point (at 74 Celsius / 165-180 Fahrenheit) thereby retaining all of the vitamins, nutrients, minerals, natural color and taste.
Some of the features necessary to cook vacumatically are:
Without these features cooking with a vapor seal would not be possible.
The Belkraft Waterless Cookware is recommended by
leading health authorities!
70% of all prosperity diseases; such as high blood pressure, heart disease, diabetes and even
dental problems can be attributed to an improper and inadequate diet; oftentimes involving just how
your food is prepared. Restaurant food can be especially hazardous to your health, where taste and
speed take priority over what is best for you. In helping prepare meals for the homeless at a local church,
much of our sauces and soups come from restaurants who needed fresher mixes and wrote off the
older preparations which they couldn't serve the public. It was unbelievable to me the quantity of oils
and butters and unhealthy ingredients that were used in these to enhance flavor. We would never load
our food prepared at home with such quantity of unhealthy components. I may never go to Olive Garden,
Red Lobster, Applebees, Chinese Buffets, or others again.
In recent years our awareness of what constitutes good health has changed
significantly. We exercise
more. We have changed our diets, we eat more chicken and fish than red meat, yet with all our efforts to
live healthier lives we still cook like our grandparents. We use too much fat to cook in and we destroy the
very vitamins, nutrients and proteins our bodies need to live long productive lives.
We know the secrets of maintaining a healthy diet and we invite you to share
in our knowledge. We have
in fact, made it our mission to promote good health all across the country. This is not just about selling
cookware and making money. It's about creating awareness to develop healthier lifestyles.
In a society, which is complicated and stressful, the culinary art represents
an important form of communication, which helps to relax and bind us to our families. The Vacumatic cooking system allows you to
spend less time preparing meals and in doing so enjoy more time with your family. The cooking time is drastically reduced and
allows you to maintain more of the basic nutritional resources produced by
nature. The vaporseal cooking system makes all of this possible. You will have a healthier and more balanced
diet, gain vitality and enjoy life better.
Vaporseal cooking systems make cooking with virtually no water possible. The natural flavor of each vegetable, its aroma, color and consistency remain optimally preserved with our waterless method of cooking.
All foods naturally contain water. A sufficient amount of water, in fact, is already contained in most produce to cook vegetables by using the vaporseal cooking system. Vaporseal cookware seals itself to maintain these liquids during the vacuum heating process. The vapor then cascades down from the center of the pot lids over your foods bathing them in their own juices. By cooking with vaporseal cookware the delicate water-soluble vitamins are preserved, as are the minerals, which help naturally flavor foods. As a result you'll find there is little need to add salt at the dinner table.
You can even cook a variety of vegetables in the same container. Each will maintain its own flavor, aroma and color. How? We have previously discussed that the vaporseal cooking system seals itself during cooking. Oxygen is required for a transfer of odor. A vaporseal cooking utensil is a sealed unit so no transfer occurs.
If a potato is cooked in water, the vitamin C content is reduced by 60 to 80%. Cooking with a vaporseal proves it doesn't have to be that way. As a result the potato tastes better; much better.
You can avoid fat
Yes, avoid fat, at least the wrong kinds of fat! Too much fat is bad for our health. Fat is 9 calories/gram. Protein and carbohydrates are only 4 calories per gram. All three can be used for energy. But if you consume excess protein and carbohydrates, the body converts those calories to fat and stores them as fat and the process is not reversible. Fat does not convert back to protein or carbohydrates. It's a one way trip. The only way stored fat is decreased is to use it for energy. You have to use your muscles and do work. So why would we want to compound that little problem and consume fat; whether it be leaving the skin on our chicken, not cutting the fat off our steak or pork chop, or by frying our food in oil, even if it is olive oil, coconut oil, or avocado oil? Using transfats such as liquid vegetable oil, soy oil, canola oil, for cooking is just insane. These are poisons to us. Using a little real butter to add flavor is as close as we want to get to using oil for cooking. The oil you injest should come from nuts, and omega 3 oil from fish , and eating avocados; not by smothering a steak in oil in a frying pan. Steaks and fish are cooked without oil in this cookware.
Research studies link excess fat intake to the
acceleration of various types of cancer growth, heart disease and most obviously
obesity. Fat affects the quality of our lives. The answer is to use less fat,
but simply taking the butter off of our bread is not enough. With
vaporseal cooking systems you can completely give up the use of fat in frying, without
losing any of the flavor. When frying with Belkraft the searing process allows
the pores in meat to close immediately allowing the meat to stew in its own
juices. Your meats will taste better, stay tender and juicy inside yet get
deliciously crisp outside. You'll also discover there is also less shrinkage: 8% by frying
with a vaporseal pan, versus 30% in an
open pan with oil
The result? Less calories and more flavor with Belkraft. And thanks to
superior technology you can also
save energy while eating delicious, healthy food.
Quality lies in every detail!
10 reasons why our cookware is the best cookware in the world.
1. The vaporseal cooking method
Cooking without water and broiling/frying without fat allows you to optimally preserve all the important vitamins and nutrients such as minerals and trace elements.
The vaporseal stacked cooking system
The variety of pots/pans offered can be combined to expand a single heating element to cook an entire meal. This is called stacking.
All Belkraft cookware is made from the highest grade T304 surgical quality steel with Titanium. A material which is practically indestructible, corrosion resistant, neutral to odors and flavors and prevents the transfer of metal from the cookware to your food. One of the 7 plies is magnetic in preparation of the future Induction stoves.
Our 7-ply heavy gauge construction
The unique nature of our cookware centers on the ability of the utensil to retain heat.
Our 7 ply Belkraft line is thicker than competitors. The heat conducting inner core allows heat to spread
perfectly evenly along the bottom and up the sides, eliminating 'hot spots' which cause most sticking and burningproblems. This special feature guarantees every Belkraft owner energy savings, up to 70%, virtually paying for the cookware over a time period of a few years.
Saving time and money
You will save money because you will use less energy to cook your meals and because the cooking time is reduced. With Belkraft you will have more time to spend enjoying those savings with your family.
Cleanliness and Hygiene
Vaporseal cookware features drip-free rims, it is dishwasher safe and even burned on foods clean up easily with soap and water.
Belkraft cookware is designed to fit and stack one on top of the other, taking up less space.
Fashioned in North America, where beautiful designs have been a matter of every day living,
Belkraft has a timeless appeal and is unmatched in its perfection.
9. Customer service
Buying Belkraft cookware is done through friendly, specially trained representatives whose personal contact assures your complete satisfaction. Even after your purchase our representatives are always available to offer advice and answer any questions you might have.
Belkraft assures each buyer of products free from manufacturers defects. In the event of failure to provide
satisfactory service due to fault in materials or fabrication, Belkraft will repair or provide replacement for any of its vaporseal products for as long as you own them, period. Belkraft is a worthy investment.
Every Belkraft pot is made of the precious metal CrNi 19/9 surgical
stainless steel. Since this material
comes in direct contact with food while it is cooking you are assured that all the positive attributes of this
alloy are ultimately benefiting your health. The mirror finish results in a hardwearing surface which is easy
to clean and is hygienic.
The heat-conducting core picks up the lowest setting of energy extremely quickly. Heat conduction is uniform over the entire bottom and sides of the pot and it also conserves that heat perfectly. In Belkraft cookware the internal temperatures never reach the boiling point.
During the cooking process the body of the pot consisting of a special 7-ply heavy gauge heat-conducting core, which is the same thickness along the bottom and up the sides, allows for hot humid air to rise and make contact with the upper sides and lids of the pot where the temperature is much cooler. A vacuum vapor occurs at this point, bathing foods in their own nutrient laden moisture.
Whistle while you work
The whistle valve on the lids will notify you when the correct temperatures
have been reached and to turn
the heat off. The Belkraft cookware lid is designed and constructed to fit perfectly.
A special condensation groove takes the hot humid air and forms a thin film
of water between the pot and
lid to assure that the container maintains an airtight seal during the vacuum cooking process. Precious
nutrients cannot escape, no evaporation occurs and no unpleasant kitchen odors!
Whistle valve control
The vaporseal cooking system includes details that other manufacturers never
consider. Take for
example your ability to regulate the cooking process without lifting the lid with our whistle valve. Our
new whistle valve allows you to regulate the cooking process with an acoustic signal allowing for the
optimal application of our unique cooking system.
The construction of our handles allows for a more solid hold. Since the
handles do not heat up, the
units can be carried without potholders. They are replaceable, interchangeable, dishwasher safe and
oven proof. The wrap around design protects your hands from flames coming up the sides of the pot
All Belkraft cookware rims are designed to prevent dripping when pouring liquids.
Exclusive, timeless beauty and perfect function are the prime principles for
the development of all
Belkraft Cookware products.
Vaporseal means cooking with the system
The apex of the vaporseal cooking system: function. Similar to the principle
of construction parts,
our pots and lids can be used as you decide, maximizing your use of the vaporseal system. As the
heat transfers evenly up the sides, the whole meal can be made on one burner resulting in energy
saved and more space on the stove.
With Belkraft cooking systems your savings really add up!
1. Energy and time savings
Studies show that the average four-member household spends $45.00 a month on energy used for cooking. With Belkraft you can save 2/3's of that bill or $30.00!
2. Savings in cooking oil
With Belkraft you won't need oil for cooking or broiling/frying anymore, savings up
Assuming your family uses one litre a month that's a savings of $2.50- $10 depending on what you use.
3. Savings in food
A household of four spends approximately $120.00 a month on meat, fish and
poultry. A chef needs
5 ounces of meat to be able to end up with a 3.5 ounce serving due to shrinkage. With the Belkraft
cooking system you only need to buy 3.8 ounces to serve 3.5 ounces. That's a 22% difference in
shrinkage and a 25% savings or another $30.00 a month for your family to enjoy. It means a bigger
steak comes out of the pan.
4. Saving in utensils
Belkraft cookware has a 50-year warranty! You will never need to purchase
new cookware again,
otherwise over ten years let's assume you would spend $600.00 on cheaper cookware. This works
out to $5.00 a month.
5. Save time and save it in many ways
First, when you cook. With Belkraft your cooking time is cut by 50% over
Second, cleaning up. These pots and pans are easy to clean; no scrubbing and scouring. If you happen
to use too much heat and make a mess simply put some water into the pan, bring it to a boil; let it set for tenor fifteen minutes and it will sponge right out. And lastly, you will save on dishwashing liquid because the pans are so easy to clean.
1. Electricity.........................................$ 30.00
2. Cooking oil .....................................$ 2.50
3. Food savings...................................$ 30.00
4. Savings in utensils..........................$ 5.00
5. Time savings ..................................$ 90.00
Monthly savings...................................$ 157.00
Yearly savings.....................................$ 1,884.00
Savings through 10 years...................$ 18,840.00
Price of an average Vacumatic set...$ 1,300.00
For a healthy beautiful life!
The human being is our main concern. The well being of the family, especially
the right nutrition
and hence an improvement of health, vitality and quality of life - these are the goals of Belkraft.
Belkraft gives the best possible warranty. Belkraft stands behind every one of its products.
With Belkraft you have a 50-year warranty! More than 4 decades of know-how development and years
of research have made it possible to offer what only a few manufacturers are able to. Belkraft offers a
unique product that will delight you for whole lifetime. We guarantee this!
Veggies – Place rinsed vegetables in a saucepan, add two or three tablespoons of water. Place on medium heat until you hear a tone from the whistle vent. Close valve and turn off heat. Let it stand 5 to 15 minutes depending on the vegetable or until desired preparedness.
Meats – Preheat pan on medium-high heat. Place meat in pan, place cover in open vent position on to allow expanding air volume in pan to escape.. Wait for meat to sear, flip meat, let it sear on the other side for a couple minutes reduce heat to very low, close vent completely and let it finish cooking. You have to experiment to determine how long to cook it rare, medium rare, well done or cremated.
Eggs – Preheat pan on medium-low heat. Spray olive oil cooking spray on pan (Iprefer to use avocado oil and a basting brush so I can use the least amount of oil posible tht gets the job done) place eggs in pan and cover. Leave until desired preparedness is reached, then add one tablespoon water and eggs will remove with ease.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Q: Can I use your cookware on my induction-top stove?
A: Yes you can. Our 7-ply set of cookware is not only constructed of 304 surgical stainless steel with Titanium, but it also has a layer of carbon steel. It has been tested for use on induction-top stoves and works perfectly.
Q: How are the handles placed on your pots?
A: The pots have handle brackets that are welded onto the pots so that no rivets or screws are inside the pans. A stainless steel flame guard is placed between the virtually indestructible textured, non-slip handles and knobs. Lock washers and stainless fittings keep the handles tight.
Q: How can I tell if a stainless steel is a good grade, and what do the
A: If the stainless steel is called 'surgical stainless steel,' you can be certain that it is a good grade of stainless steel. Our waterless cookware sets are constructed of 304 Surgical Stainless Steel. This is a high quality, high the advantages of this stainless steel that a lesser grade would not have are corrosion resistance, temperature resistance, flavor protection, economy, durability, cleanability, and design flexibility. T304 stainless is not porous so food doesn't stick to the pan if you cook at the right temperature.
Q: Is surgical stainless steel the best material to use in the manufacturing
of waterless cookware,
or are there other materials that are just as good for this purpose?
A: Surgical stainless steel is always the best and requires no special instructions unless you're using the
waterless method, and even then it's just using your common sense. Neither does it require special utensils, such as wood or plastic. True, it's a bit more expensive, but there are consumers who have had their sets for over 40 years and are still using the same set, and their children will probably inherit the sets one day. No kidding.
Q: Why is your cookware priced so much lower than other brands of high
A: The main reason for the price difference is simple: We are a wholesale supplier of cooking products
and accessories, and not a retail outlet. Plus, we market our products over the Internet. We do not advertise, and we do not do bulk advertisement mailings. Neither do we conduct the very popular cooking demonstration parties that many of the other cookware brands do. We leave this form of marketing to our resellers. Plus, since we sell so many sets, we are able to purchase the sets directly from the manufacturer themselves in large, bulk quantities, and are therefore able to receive a large discount on each set, which we pass on to our customers.By following the marketing plan described above, we save the expensive overhead, which most companies incur, and we're glad to pass each savings on to our customers.
Q. How does the vapor seal work?
A. The vapor seal is designed to cook vegetables with little or no added water. Rinse your vegetables,
place in the pan, turn on medium heat, wait for whistle/vent and reduce to low or even turn the heat off.
The vapor seal is formed when the heat is reduced from medium to low. A ring of water will form between
the pan and cover. The reduction of heat reduced the pressure inside the pan creating the vapor seal. This process allows you to cook foods quicker with less heat thus preserving flavor and vitamins and minerals.
Q. Does scratching the cookware affect it effectiveness?
A. No, you can use any type of kitchen tool in the Belkraft Cookware. In cleaning the cookware,
we recommend not using abrasive cleaners.
Q. What causes food to stick to my cookware?
A. Overheating. If food sticks to your pan, the heat was too high or you had no moisture in the pan.
Try adding two tablespoon of water to fresh or frozen vegetables. Or rinse the vegetables before you
put them into the pan and discard any excess water.
Q. What causes my cookware to discolor?
A. Heat Tints. Blue heat tints may result from persistent overheating.
Light Residue. Light colored residue may occur from hard water spots or cooking starchy foods.
In either case, spread stainless steel cleaner, like Bartenders Friend, on a damp pan and rub with
a paper towel or cloth in circular motions until pan is clean. Rinse and dry promptly.
Q. What is the best way to clean my cookware?
A. Rinse out any food particles and wash with hot soapy water. Your cookware is also dishwasher safe.
Q. What do I do if I lift the cover before the food is done cooking?
A. Just couldn't wait, huh? Replace the cover, turn the heat to medium, open the whistle valve valve and
wait for the whistle/vent to sound and then close the valve and turn the heat to low. If there is no moisture
in the pan, add two tablespoons of water before turning heat back to medium.
Q. How can I get more waterless/greaseless recipes?
A. As of March, 2000, our manufacturer has put together a new waterless cookbook called Healthy Gourmet. It includes information on how to maximize the benefits of your cookware, updated recipes and recipes from the Pritikin Health Centers. It is in the pricing list when you request that.
What happens to the vitamins and minerals when you boil your foods and vegetables?
MINERALS ARE THE ESSENCE OF LIFE
"Your mineral needs are even more important than your vitamin needs since the human body cannot make minerals." Dr. Henry Schroeder, MD, Ph.D.
"Scientific study has shown minerals are absolutely essential to life on
Dr. Alexander Schouss, Ph.D.
"It becomes clearly evident that keeping a mineral balance in every tissue, fluid, cell and organ in the human body is a key to maintaining human health." Minerals, Trace Elements and Human Health (1999)
"In the absence of minerals, vitamins have no function." Dr. Mathias Rath
Also using sea salt such as from www.reealsalt.com which contains over 70 different trace minerals instead of bleached grocery store salt will go along ways towards preserving your mineral content.
NATURE HAS BEEN AMBUSHED
America leads the world in nutrient-depleted soil. This fact has been quietly
known for decades. Even
the US government in US Senate Document 264 from the 74th Congress in 1936 stated:
"99% of the American people are deficient in minerals... The alarming
fact is that foods, fruits, vegetables,
and grains now being raised on millions of acres of land no longer contain enough certain needed minerals
and are starving us, no matter how much of them we eat."
At the Earth Summit Statistics meeting in 1992, experts revealed information
conclusively showing that
farmlands in North America were 85% micronutrient depleted.
In 2002, leading medical researchers and clinicians recommended that every
American either eat their vegetables
raw, juice or use a daily multi-nutrient supplement to address the health dilemma of nutritionally poor diets (Journal
of the American Medical Association, June 2002).
We cannot afford to boil away all minerals and nutritional value from our foods.
Vaporseal cooking systems make cooking with virtually no water possible. The natural flavor of each vegetable, its aroma, color, minerals and consistency remain optimally preserved with our waterless vapor method of cooking.
All foods naturally contain water. A sufficient amount of water, in fact, is
already contained in most produce
to cook vegetables by using the vaporseal cooking system. Vaporseal cookware seals itself to maintain
these liquids during the vacuum heating process. The vapor then cascades down from the center of the
pot lids over your foods bathing them in their own juices. By cooking with Belkraft the delicate water-soluble vitamins are preserved, as are the minerals, which help naturally flavor foods, as a result you'll find there is little need to add salt at the dinner table.
Everything You've Ever Wanted to Know About Waterless Cooking
* Vitamin and Mineral Retention
* Cooking Times
* Sugar Test
* Taste Test
* Scrub Test
* Manufacturer's Warranty
* Care and Cleaning
Why is Surgical Steel with Titanium Better?
304 Surgical Stainless Construction
The 304 Surgical Stainless Steel contains about 19% chromium and 9% nickel in addition to the iron. The popularity of 304 surgical stainless steel is due to its gleaming appearance which lasts for the life of a product with just an occasional cleaning.
Its excellent corrosion resistance is due to an invisible, passive oxide film that forms on the metal's surface in air.
Hospitals use surgical stainless steel because it can be kept clean and sterile.
Advantages of 304 Surgical Stainless Steel
* Mineral and Vitamin Retention
* Corrosion Resistance
* Temperature Resistance
* Flavor Protection
* Design Flexibility
Vitamin and Mineral Retention
There is Only a 2% Average Vitamin and Mineral Loss with The Steam Control System's™ Method of Cooking. That means a 98% Nutrient Retention with our 304 Surgical Stainless Steel.
Compare these numbers to a 58% Retention when boiling in water using regular cookware. By using the normal way of cooking, in regular cookware, you lose 42% of the vitamins and minerals you and your family depend on for health.
The chart below is based on the average percentage of mineral losses for all vegetables from the "University of Wisconsin, Journal of Home Economics, Vol. 17, No.5" *Ref.: Paul R. McCann, Food Specialist, Author of the book "The Science of Nutrition"
Mineral Regular Cooking Pressure Cooking Waterless 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%
Research on the Aging
Research on the aging process, like that coming out the US Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, suggests that maximizing the nutritional quality of your diet may slow down or prevent age-related problems that many people think of as inevitable. The studies recommend cooking foods for a short time and in as little water as possible. As stated previously, cooking with the waterless method using our 5 or 7 ply cookware retains 98% of the nutrients. Boiling food the old fashioned way destroys an average of 42% of the nutrients.
Cooking with Waterless Cookware
Cooking with waterless cookware is done under a vacuum with economical low heat. Just as the insulation in your house does its job, this cookware saves a lot of money over the years on utility bills. The built-in steam control valve whistles like a tea kettle to let you know when to turn the heat off.
The layers allow even heat flow, and durability. The aluminum conducts heat well in the inner layers, but is not desirable on the outside because it corrodes and comes off in the food. Surgical Stainless steel protects the food and the cookware itself. Stainless steel also contains iron which makes it good for magnetic induction stoves.
The 7-ply Construction
Warp-Resistant Bottoms The special design of the
bottom of each our pots provides extra strength and rigidity that will always prevent warping. The pans stay flat and hug the burner for maximum
heating efficiency during the entire cooking process. The handles are oven safe up to 350°. There is no need to ever use
under the broiler.
The first thing to do before using your new cookware is to wash each piece thoroughly in hot water and detergent, rinse with hot water and dry completely with a towel. This will remove manufacturing oils. After each use, good dishwashing rules are all that are necessary for every day care of your cookware. A blue or golden brown discoloration may appear if you should happen to overheat a unit. You can remove this by using any good stainless steel cleanser.
NEVER put cold water into a hot utensil.
Heat utensils gradually, NEVER use high heat.
Should a lid lock, simply open a steam valve.
Always rinse your prepared foods in cold water and drain for a few seconds. Enough water clings to the food to combine with natural juices and cook the food in its own steam. This is waterless, nutritional cooking. For safety, and until you get used to this new method, you should add at least 1/4" of water to the bottom of the pan.
Get a Vapor Seal
To use the steam control valve, start cooking on medium heat (never use high heat).
Then, when the valve begins to whistle, close the valve and turn the heat down to low and finish cooking. After you do this, the lid will form an airtight heat seal. Shake pan holding cover tight once during starting time, and once during second period. Continue cooking until done. Season at end of cooking.
The Steam Control Lid
Resist the urge to peek. When the cover is removed during the cooking period, heat and
steam are allowed to escape. This lengthens the cooking time and dries out the food.
The time guide below is only a suggestion. Remember that the cooking time depends on the texture you prefer your vegetables to be at meal time. Actual cooking time will vary depending on this fact, as well as on the quantity and size being cooked. The shorter the cooking time, of course, the crisper the vegetable.
|Brussels Sprouts..............15-20 min.|
|Cabbage (shredded)........8-10 min.|
|Cauliflower (whole).........15-20 min.|
|Carrots (1/2 in. cuts).........10-15 min.|
|Cut Corn...........................8-10 min.|
|Corn on Cob.....................8-10 min.|
|Lima Beans......................15-20 min.|
|Potatoes (quartered)........15-20 min.|
|Potatoes (whole-sm.).......20-30 min.|
|Turnips (whole)...............15-20 min.|
The construction of 7-ply Belkraft sets allows you to stack cook.
Cook a whole meal in several pans using one burner. The temperature in the top pan will be within a couple degrees of the bottom pan because of the heat retention and conductivity of these pans.
1. Preheat electric stove top burner to medium heat.
2. Coat your pot evenly with Pam or other cooking spray.
3. Lightly coat your pot with sugar.
4. Pour off excess sugar.
5. Center your pot on your preheated burner.
A poor quality pot will start melting in the spot in direct contact with the burner. As you wait for the sugar to melt across the pan, it starts to burn in the "hot spot".
Good quality cookware like Belkraft Waterless Cookware will melt the sugar evenly with no hot spots.
1. Take any of your favorite pots and add a cup of water.
2. Add a teaspoon of baking soda.
3. Boil the water.
4. Take a spoon and taste the water.
What does it taste like? Do you still want to eat the food cooked in that pot? Surgical Stainless Steel is not porous like cast iron, aluminum, copper, and other cookware. When you do this test with Vacumatic Waterless Cookware the water tastes like it should, like soda water.
This is why surgeons use Surgical Stainless Steel for surgery.
It could be the process of your pots gradually corroding, and therefore minuscule particles of your pots being deposited in the foods that you are cooking for your family.
By using 304 surgical stainless steel cookware you would never have to worry about what is going into the bodies of your family, and possibly harming their health. The reason for that is that the 304 surgical stainless steel that our cookware is constructed of is corrosion resistant.
Heavy Metal Poisoning
Most cookware leaches metals from the pot into the food that is cooked in it. Cast iron, aluminum, copper, and no-stick cookware can be a problem. Cast iron pots are so porous you can usually see the grease etc. coming through the bottom of the pan. Can you imagine what is living and growing in your cast iron frying pan? Aluminum has been linked to several diseases. Non-stick cookware has formaldehyde in it.
Have you ever used glass cookware? If you have, did you ever notice that the lid is always much darker in color than the pot after years of use? Often glass cookware is used without the lid on it. What has left the glass pot and gone into your food that makes it so much lighter in color than the lid after years of use?
The heavy metals that leech from poor quality cookware into your food are not the same as the minerals that your body needs for optimum health. Your body needs iron but iron from an iron pot or frying pan only contributes to heavy metal poisoning and is not healthy for you.
Today the average North American has 500% more heavy metals in their body than 100 years ago. Reducing or eliminating heavy metals in your body can greatly improve your overall health.
Click HERE to learn about the dangers of Teflon pans
1. Place 1/2 inch of water into your saucepan.
2. For cast iron pans, aluminum pans, copper pans, stainless steel pans, and glass cookware, scrub the pan vigorously for 30 seconds using stainless steel scouring pad for cookware.
3. For non-stick pans use a plastic scouring pad.
4. Do not use any detergent.
5. Pour the water from each pan into a clear glass.
6. Do you want to drink the water?
Doing this test with Belkraft Surgical Stainless Steel Waterless Cookware will not change the color of the water from before you put it in the pan.
Beginning immediately upon receiving your cookware, you will have a 50 year Factory Warranty which covers workmanship, damages, and flaws in your cookware. The manufacture's customer service address is included with the warranty and placed in the carton with each set, and the actual warranty reads as follows: "This cookware and accessories are guaranteed to the original purchaser for his/her lifetime to be free from defects in materials and workmanship. Return defective piece and it will either be repaired or replaced with the same or an equivalent product and returned to you within 30 days. Handles and knobs are excluded from this warranty. Electrical components of electric skillet have a 5-year warranty.
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