MAXAM WATERLESS COOKWARE REVIEW

Maxam waterless cookware has been around for many years, and has been sold at fares, TV demonstrations, and over the internet. Here’s one set that can be sold over the internet, so it is widely available.

The KT17 Ultra is the top of the line for Maxam.  It’s a heavy set and has the 7-ply bottom with carbon steel between the stainless steel layers.  This allows the pans to be used on any type of cooktop, including induction burners.

The sets are produced in China according to the manufacturer’s specifications.  They seem well constructed and come with a limited lifetime warranty.  The handles and knobs don’t carry the lifetime warranty, but the cost of replacement is very reasonable, each $15 or under (plus shipping). 

In our opinion it is more cost effective to get a good set like Maxam and not opt for the very expensive sets of waterless cookware that includes lifetime warranty on all parts.  The cost difference is probably about $2500 for a basic set.  That would be a mountain of handles and knobs! 

The top of the like Maxam Ultra 17 piece set can run from $325 to $500, some retailers have free shipping.

Here’s one cautionary note.  You can buy Maxam just about anywhere online, including Ebay. HOWEVER we would advise making sure you purchase from a retailer that has good “contact us” information online. Try to find a retailer you can talk to, ask questions about their return policies, and will be there is a problem should arise.

Be sure and keep the warranty information you get with your Maxam waterless cookware set.  It will have the information you need if you ever have to correspond with them.

These sets can certainly last a lifetime.  They are heavy stainless steel and capable of withstanding repeated usage for a long time.  Waterless cooking is meant to be done at lower temperatures.  With the Maxam just like the others, start with medium temperature, and when the pot begins to whistle, close the valve on the knob and turn down the temp to low.  You’ll get a good deal for the money.

 

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Comments

  • 3/16/2009 10:14 AM Linda Evington wrote:
    I couldn't agree more with the review by Mary Binette about Maxam waterless cookware. I bought my set of waterless cookware online from RealCook.com about a year ago. I particularly agreed with Mary's cautionary note. The review said that you can buy Maxam just about anywhere online including Ebay, but the writer advised us to make sure we purchase from a retailer that has good contact information, and to try and find a company that you can actually talk to. I guess that's why I decided on RealCook.com, they are the first company to answer their phone when I was trying to call one of the companies to ask questions. It seems that most companies online do not realize how important customer service still is to a lot of people.

    One thing about Mary's review, the set she was speaking of is not actually the "Maxam" brand, it's called the Steam Control System World's Finest Cookware. I know this because I really did a lot of research before I bought my set, and Mary said the set has 7 plies, that means that it's not the Maxam brand but the Steam Control System's brand. The Maxam brand has 9 plies instead of 7, but both sets are made by the same company.

    Sincerely, Linda E.
    Quaker Farms, Connecticut
    Reply to this
  • 4/13/2009 10:39 AM Chef Jay C wrote:
    Waterless cooking has become more and more popular as we become more health conscious in our cooking habits. This comment by Marie Binett about the Maxam
    waterless cookware set is right to the point. These cookware sets are a great value and truly affordable when we take in consideration the life time warranty, the fact that their going to last "a life time", and the health advantage of waterless cooking. Just try eating some vegetables cook the "traditional" way (boiled in water) compared with the same vegetables cooked the waterless way: they're not just better for you health wise, the taste a lot better also.Add some Extra Virgin Olive Oil over them and they are deliciously great!!
    The KT17 ULTRA Cookware set is now manufactured in America a under the brand name World's Finest™ 7-Ply Steam Control™ 17pc Surgical Stainless Steel Cookware Set and you can find it at http://www.cookinglikechefs.com at a great price with free shipping. This site also offers FREE recipes to cook delicious meals, including waterless cooking.
    Excellent blog Mary, congratulations!!

    Admin Response:

    We did check out where KT17 Ultra is being produced by contacting the US distributor.  They are still being manufactured in China, though there is quality control oversight by US personnel to make sure the design specifications are being met.

    Reply to this
  • 2/4/2010 9:21 PM Bill wrote:
    Could someone tell me where to buy a few of the extra plastic parts for "just in case" events. I love my KT17 Ultra set. It is amazing you can cook with such low energies (power). My source (ebay) did not know where to get parts.
    Thanks for the help. Bill
    Reply to this
    1. 2/5/2010 12:40 AM Admin wrote:
      I am not sure what parts you are referring to.  If you mean handles and knobs, then they can be obtained from www.cookwaresplus.com.  You need to call and talk to them about what parts you are looking for.  If the set it relatively new it should not be a problem to get handles and knobs.

      Reply to this
  • 2/13/2010 8:48 AM Richard R Feinberg wrote:
    I am considering purchasing and marketing the Maxam K-17 set on my website. However, I have read three reviews on Amazon concerning problems with the steam valve insert falling out of the cover and in some case into the food being cooked. One of the reviews stated that the defective part was returned and replaced. However, in a matter of a month, the same problem recurred. This is a serious issue. Can someone comment?
    Reply to this
    1. 2/14/2010 1:02 PM Admin wrote:
      We have been selling this product for over 4 years, and have not had this happen, so I do not think this is a serious or frequent problem.  We have found customer need replacement knobs for a couple of reasons. (1) They are old, and have had them wear out  (2) Misuse--putting them in the oven at high heat than recommended. (3) Forgetting an empty pot on the stove when the heat is on.

      We have never had a request for knob replacement for the reasons stated in our experience.  We do always recommend taking care of the pots and pans and washing carefully by hand.  I personally do not put our pieces in the dishwasher.  I do not know how the steam valve can fall into the food.  That could only happen if the valve was broken, the cover was lifted and the broken valve fell in the food when the cover was lifted.  There is no "hole" for a broken valve to fall through when the cover is on the pot. There is only a small valve opening for steam to go through and hit the steam valve--I don't see how it can fall through such a small opening.

      Reply to this
      1. 3/9/2012 7:08 PM Joan wrote:
        The part that falls out of the lid and into the pan of cooking food is the whistler, which measures 1-1/8" in diameter. It will snap back in place but will fall out again after several uses. My set is only about a year old and I don't even own a dishwasher and have certainly never put any of them in the oven. This happens regularly with the two pans I use most often. It was suggested that we glue the whistlers into the lid but I'm concerned about possible toxicity. In other words, the whistlers DO fall out. I'd love to know a fix!
        Reply to this
        1. 3/12/2012 11:02 AM Admin wrote:
          Joan, this is not a problem I hear very often, but occasionally it seems to happen. You did not specify what brand you have, but if it is a Maxam or Chef's secret,  I would recommend  purchasing a new knob.  You are only looking at a $10 item, and it doesn't mean it would happen again to the new knob in a year.
          Reply to this
  • 2/13/2010 9:09 AM Richard R Feinberg wrote:
    Who is the importer/manufacturer of the KT17 Ultra waterless cookware? I would like to contact them for information concerning this product.
    Reply to this
    1. 2/14/2010 1:05 PM Admin wrote:
      B&F Systems out of Dallas, Texas is the distributor.  They do not sell to the general public, only to independent business owners. You can find them at bnfusa.com

      Reply to this
  • 4/13/2010 3:07 PM Alex wrote:
    I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often
    Reply to this
  • 8/15/2010 8:39 AM Kay wrote:
    I love the concept of waterless cooking but have one question. How do you know when the food has finished cooking since the vapor lock is lost when you lift the lid?
    Reply to this
    1. 8/15/2010 8:20 PM Admin wrote:
      Thanks for the question.

      Several cookware sets do come with books that give you a general guide as to how long various food will take.  However, you are right, there will come a time when you want to look at the food to determine if it's cooked.  It is fine to do that, and if it isn't  quite ready, just put the lid back on, open up the steam vent on the lid (if your set has one), increase the heat slightly and wait for the whistle.  When you hear the whistle ( or if your set has no whistle watch for the time the lid spins freely), then close the steam vent again and turn the heat back down to low.  It will continue to cook under the low heat until you take the lid off again.

      With practice you probably will learn how long it takes to cook something.
      Reply to this
  • 8/24/2010 6:18 PM Steve Denning wrote:
    With reference to Kay's query re: when does a cook know if food is done should the vapor-seal be disrupted? I believe it fair to say all cooks take a peek now & then. I think it's also fair to note that waterless cooking occurs in a steamed environment that is far more resilient than some of the information in cyber-space would suggest.
    Having used Chef's Secret (with the thermo-knob) for 10 years, I can safely vouch for the sanctity of peeking. So little is lost of nutrients from lifting the lid & poking the broccoli with a fork. Over time, looking & poking subsides & one's internal clock takes over.
    The joys of waterless cookware (especially the quality of Maxam in all is various brands) is the versatility of these fine utensils. There isn't much that can go wrong when heat settings remain below medium stove top and most of the cooking is done on low.
    I feel spoiled by these wonderful pots and pans.
    Reply to this
    1. 8/24/2010 6:38 PM Admin wrote:
      Hi Steve,

      I agree with your comments.  I do peek at times and unless I leave the lid off too long I usually don't have to crank up the heat temporarily to build the steam back up.  Good point!
      Reply to this
  • 8/24/2010 11:41 PM Steve Denning wrote:
    As a follow-up to whistling knobs and peeking under the lid, I prefer thermo-knobs (Chef's Secret and HealthSmart brands for example). Non-vented thermo-knob covers 'pssst' at the rim or well of the utensil when a vapor-seal forms. Whistle or 'pssst' simply sounds an alert; time to turn the heat down (or off, depending on the item being cooked).
    The added benefit of a thermo-knob is the ability to monitor internal utensil temperature which removes the guess work from any cooking equation = time, heat & moisture.
    But beyond the vapor-seal lids, and beyond the 5-ply (or better) #304 surgical stainless steel fabrication, beyond the various heat-conductive metals ('elements') compressed between stainless plies to optimize cooking performance--beyond these unique Maxam characteristics resides the truer secret to honest waterless cooking. Steam.
    Or more aptly, food-friendly, health-friendly, nutrient-friendly low heat steam.
    A generation or two of Americans have grown up using Teflon's single-ply cookware: 1) cheap & toxic materials requiring high-heat to perform; 2) destroying much of the nutrient value of fresh foods in the process; 3) with the added dole of oils, fats, grease or sprays to better manage the hot conflagration.
    Teflon cookware, I suppose, is ideal for modern boxed or canned processed foods. But these foods aren't wholesome, and high heat isn't cooking. Isn't that the truer failure of Teflon, to have misguided a generation of adults into believing they're cooking?
    For me, cooking is a healthy family practice, and peeks under the lid are a curiosity amiably accepted. Peeks or no, low-heat waterless cookware preserves and retains twice the vital nutrients (vitamins, minerals, antioxidants & enzymes) of other cookwares or cooking methods. Self-contained steam is the honest secret under the lid, and only quality stainless steel waterless pots and pans have the right stuff to do it.
    Reply to this
  • 11/5/2010 5:18 PM Steve Denning wrote:
    HEALTHY COOKING HOLIDAY GIVE AWAY!

    For you visiting the Waterless Cookware Review and interested in the many advantages and benefits of stainless steel cookware, how about a free cookware set?

    The Waterless Cookware Blog (www.waterlesscookwareblog.com) is giving away a Chef's Secret KT915--a truly unmatched 15 piece set of quality stainless steel cookware--for the uncommon price of zero.

    Enter now--the winner will be announced on December 10 by Chef Leslie Newton @ www.lalacooks.com.

    Entry is easy--just a mouse click or two with no further obligation of any kind. Don't miss this Healthy Cooking Holiday GIVE AWAY! It's ALL good!
    Reply to this
    1. 11/5/2010 8:22 PM Admin wrote:
      This Chef's Secret set is really a nice one. It has several different sized pots, a skillet and several other nice pieces. Go sign up for the cookwares set. Who knows--you might win!
      Reply to this
    2. 12/7/2010 8:49 AM Karen Tassell wrote:
      Just started shopping for waterless cookware. This blog sure helps. Maybe I will just win won! That would be a great Christmas gift to me, and a wonderful benefit to my family!!!!
      Reply to this
      1. 12/10/2010 3:52 PM Steve Denning wrote:
        Thanks to Karen and lots of folks who participated in the Health Cooking Holiday GIVE AWAY sponsored by the WaterlessCookwareBlog and Chef Leslie Newton at LalaCooks. The winner will be announced shortly (today)! Visit the blog and wish the delighted winner some good cheer.
        Thanks as well to the fine folks at WaterlessCookwareReviews for passing our Give Away on to you who are interested in the lifelong value of premium Stainless Steel Cookery.
        Reply to this
  • 11/10/2010 1:42 PM Cheryl wrote:
    What are the differences between the Vapo-Seal 17 piece set and the Maxam KT 17 Ultra cookware sets. Thanks.
    Reply to this
    1. 11/10/2010 6:50 PM Admin wrote:
      There are two differences between the Maxam KT 17 and the VapoSeal sets.
      1.  Maxam has the steam control valve you can open and close. It tells you when to turn down the heat. The VapoSeal sets have no steam control valve. You don't really need it, since the  way to tell if it is time to turn down the temperature is to see if the lid spins freely.  When it does, just turn down the heat to low.

      2. The Maxam sets are induction ready and work on the new induction cooktops, VapoSeal sets do not.  In the US the induction cooktops are just now gaining in popularity. They have been around in Europe longer.

      Both sets are otherwise similar, heavy T304 stainless steel cookware sets with the 7 ply plates on the bottom.  Either set will do you well.
      Reply to this
  • 11/10/2010 7:31 PM Steve Denning wrote:
    One follow-up on the patented steam control value common to Maxam cookware.
    On occasion, when heat is reduced, the lid will 'lock' because a vacuum has been created as the utensil slowly cools. The Maxam Steam Control system easily releases this vacuum by simply opening the valve. Without the valve, it may be necessary to turn up the heat until pressure builds and the lid releases.
    It's a small feature but very cook-friendly. I've used older sets without the control valve & have tired of the locked lids.
    Reply to this
    1. 11/11/2010 7:08 AM Admin wrote:
      Very good point, Steve. Interestingly enough, I have seen other cookware sets have the lid "lock" that was not waterless (a Regalware pan).  It's a good point to remember that if that happens, just warm the pan a bit and it "unlocks"
      Reply to this
  • 3/12/2011 9:14 AM Letty Henriquez wrote:
    I do love my KT17 Ultra set. Since I moved several times, I lost the 2.5qt saucepan lid cover, could someone tell me where I can buy it?
    Reply to this
    1. 3/15/2011 9:01 PM Admin wrote:
      It is very difficult to find just the lid.  Contact cookwaresplus.com and they will try to find if their supplier has just lids.  You may have to replace the pot and lid, we are not sure.
      Reply to this
  • 3/16/2011 5:14 AM Richard Feinberg wrote:
    Contact the importer, B & F System, USA at http://bnfusa.com. They might be able to help.
    Reply to this
  • 4/26/2011 8:23 AM Mary wrote:
    Where can I obtain Maxam "Steam Control" knobs (with the red, open-closed feature) ?
    Reply to this
    1. 4/26/2011 8:44 AM Admin wrote:
      Here is a link the ordering the knobs at CookWaresPlus:  http://www.cookwaresplus.com/site/1581661/product/PAKNOB

      Mary does like to talk to customers before you place an order, since there are so many different models. You can call 800-745-8821 as well.
      Reply to this
  • 8/20/2011 7:06 PM Sarah wrote:
    Does the Maxin KT17 plys extend up the sides of the pan or just on the bottom. And is this really important? I just attended a Saladmaster dinner and loved the product and was shocked at the price. Also, they are claiming you can put frozen meat in their pans and that it will cook just great. Any feedback? They also claim you can store food in the pans in the fridge and it will not spoil or change flavor for 2 weeks. (not that I would do that). Thank for any feedback.
    Reply to this
    1. 8/22/2011 11:53 AM Admin wrote:
      The heavy plate on the bottom of the pan has all of the ply.  The KT 17 Ultra has 7 ply.  There is an inner and outer layer of T304 surgical stainless steel with an inner core of several elements, enough to transfer heat evenly and completely all through the rest of the pan (up the sides, etc)  for even heating and stack cooking if you like.  It does the job perfectly well, and cooks the food the waterless way. 

      If you are concerned about whether or not it works well you can always start off by purchasing one of the stainless steel stock pots.  The 5.5 quart is a good sized pot for doing a roast with vegetables, soup, or cooking chicken (for example).  It's got a steam control knob on the top. I use this particular pot more often than any other sized stock pot, but this also depends on the size of your family.  If you cook for 5 or six it may not be big enough.

      Yes, you could put frozen meat in the pot, but I don't. I often brown the meat to lock in flavor. When it browns meat will release from the bottom of the pan. Then you can put in veggies and potatoes, put the top on, turn down the heat to low, and cook the rest of the way in one pot. Cooking frozen meat would take longer, and you would probably do the vegetables in a separate pot.

      I don't store meat in my stock pot just because it is too big to fit in the fridge.  But, yes, I guess you could since stainless steel in non-reactive.

      Maxam 17 piece is a good buy and works well.

      Reply to this
  • 9/17/2011 6:37 PM matthew wrote:
    Jut would like to know if theres any recipies for the 11.5 round griddle(i got one for hostinga townecraft dinner party)I looked online and they are the same pans except for the extra cost(which only seem to include a better warranty on knobs and handles. also i would like to know if its possible to switch out the control knob with the townecraft or saladmaster electric oil skillet for maxams?
    Reply to this
    1. 9/19/2011 3:04 PM Admin wrote:
      I do not have any recipe book for the round griddle, sorry.  I don't think you can switch out the knobs.  These knobs have precision ground holes in which to fit the knobs and tighten. They tend to vary in set by size.  If you have saladmaster, they should provide you replacement knobs and handles free of charge.

      Reply to this
      1. 9/22/2011 5:57 PM matthew wrote:
        thanks for the quick reply; when i was talking about knobs i meant the cord since they(townecraft and salad master and the others have a digital dial on their electric skillet)
        any way im really intrested in the maxim ultra(worlds finest steam control)
        does it have the recipie of how tio make a cake on the stovetop
        Reply to this
        1. 9/22/2011 8:17 PM Admin wrote:
          The Maxam 17 pc set that is the 9 element set comes with a small cookbook.  I don't know if a cake recipe is included, but maybe so.  It would not be hard to get one for you. 

          Here is the link for the Maxam Set: http://www.cookwaresplus.com/site/1581661/product/KT17

          Reply to this
          1. 11/6/2011 9:44 PM JohnnyO wrote:
            I've read through all of this. I have an older "glass top" electric stove. I would like to know which is the best set. My mother has the 7-ply (element?) Would getting the 9-(element) (is this 9-ply?) set be better ? Thanks in advance.

            JohnnyO (confused)
            Reply to this
            1. 11/21/2011 11:45 PM Admin wrote:
              You need at least 5 ply for good even heating with waterless cookware.  7 ply is about as many as you can get. A "ply" is not the same as an element.  Several elements may be mixed together to make up one element.

              I too have an "older" glass top stove.  The waterless cookware works just fine on it.  I have pieces of both the 7 ply and 9 element (about 5 ply), and they both cook about the same.  I really can't tell much difference.

              Reply to this
  • 1/23/2012 5:04 AM cooktops wrote:
    Very interesting information!Perfect just what I was looking for! I will definitely visit this site again because I learned a lot and got very helpful information from your blog. Thanks for sharing.
    Reply to this
  • 2/19/2012 9:58 PM Tammy wrote:
    How does the quality of the Maxam set compare to Health Craft? Does the heat get distributed throughout the sides of the cookware as well?
    Reply to this
    1. 2/22/2012 4:01 PM Admin wrote:
      Health Craft is made with 5 ply throughout the pot, whereas the Maxam has a heavy plate on the bottom composed of 5-7 ply depending on the model.  The sides may not have as many layers.  However, it holds the heat well, and the heat is distributed just fine.  I use my stock pot all the time and don't have any trouble with the cooking process.

      If you do stack cooking with the Maxam it is best to heat the second pot then stack it after it is heated. It continues to cook well even after the pots are stacked.

      Reply to this
  • 2/24/2012 1:01 AM Denice wrote:
    My daughter is getting married in a few months and I wanted to give her a waterless cookware set. I received one from my mother-in-law as a wedding gift over 26 years ago and I am still using my original set (and I still love my pots & pans)!
    I know that my set of waterless cookware cost over $900 back then and to purchase a similar set (my set is no longer made) would be well over $1500. I found the Maxam set and then found this website. I have enjoyed reading eveyone's comments, but I'll have to admit, I'm a little confused after reading through your blog. Which Maxam is the better set? The KT17 or the KT17Ultra. The only two differences that I see is that the KT17 is 9-ply vs 7-ply with the KT17ULTRA, but the KT17 is priced lower than the ULTRA. Any info/or advise would be greatly apreciated. Thanks!
    Reply to this
    1. 2/24/2012 9:47 PM Admin wrote:
      Both the KT17 Ultra and KT17 are good sets.  The KT17 Ultra is 7 ply whereas the KT17 has 9 different elements in the layers.  One element is not the same as a "ply".  Two elements may be mixed together to make up one ply. They both have the same number of pieces but as a set the K17 Ultra is a little heavier because of the 7 ply and is considered the top of the line. 

      Both do an excellent job, and both work well on any kind of stove, including induction. Both sets have the heat and cold resistant handles and both have the steam control knobs. Either one will make a great gift.

      Reply to this
  • 2/27/2012 9:06 PM Mauricio wrote:
    Hello, we've had a set of Maxam 2000 with Maxam-Plus Surgical Stainless Steel pots and pans and not the handles are breaking. Can anyone point me to a place where I can purchase new handles?
    Thank you!
    Reply to this
    1. 2/28/2012 11:16 AM Admin wrote:
      Please follow this link.   http://www.cookwaresplus.com/site/1581661/page/2972839

      There is a list of different waterless cookware companies and how to get hold of their customer services.  Look under Maxam for the information.

      Reply to this
  • 3/3/2012 7:26 AM Richard Feinberg wrote:
    New handles and knobs can be purchased from Discount Gifts Online. The link for the webpage is: http://www.discountgiftsonline.com/default.php?cPath=3325331_3325517_4584526
    Reply to this
  • 4/25/2012 3:04 AM tim wrote:
    Hi I'm new to waterless cooking & am a bit confused about the different layers. Is the maxam for example got the various metallic layers sandwiched between the stainless steel & what is the stainless steel made of eg nickel, chromium like regular stainless steel? Thanks
    Reply to this
    1. 4/25/2012 12:53 PM Admin wrote:
      Maxam waterless cookware is T304 stainless steel on on the outside and inside layers.  The composition of the T304 is a mixture of chrome, carbon, magnesium, nickel, and silicone to make the hard stainless steel.  Layers between the 2 stainless layers are aluminum alloys of some sort so the heat is distributed evenly and quickly without hot spots.

      Hope this helps.

      Reply to this
      1. 4/26/2012 4:27 AM tim wrote:
        HI Thanks for the reply. I've heard comments from notable authorities like Dr Mercola saying that stainless steel cookware leaches chromium & nickel into the food & I've read tests that show this leaching so I'm hesitant on buying a waterless set. Could you comment on that please.
        Reply to this
        1. 4/26/2012 10:55 AM Admin wrote:
          First, I am not a chemist so I will have to tell you about what I have read on the subject. I am not versed on the subject of scientific tests on how much and under what circumstances leaching occurs.  You would have to see leaching studies on all different grades of stainless steel to answer that question.

          Surgical stainless steel used in the food industry is hard, generally non leaching and undergoes an extra step of electro-polishing to seal the surface and prevent mineral migration.  This typed of stainless steel is used widely all over the food industry.  Examples are the huge stainless steel vats used in milk production, brewing, and all sorts of other mixing vats for processed foods.  There is very low leaching in this sort of stainless steel. This type of T-304 stainless steel is also used in the medical industry plus other applications where you would really want to avoid leaching. Other mixtures of stainless steel not used in the food industry may have more leaching, but I am not versed in that subject.

          I also think I recall that Dr. Mercola is selling the ceramic cookware, or at least endorsing it as safer.  I believe stainless is safe, and the waterless cookware systems allow you to cook at lower temperatures where food is more "pasteurized" and vitamins and minerals are not boiled away by this method.

          Reply to this
          1. 4/26/2012 6:50 PM tim wrote:
            Thankyou Is there a difference between 304 surgical stainless steel & 304 stainless steel?
            Also are there any 316 surgical stainless waterless systems on the market other than the expensive saladmaster? Thanks very much
            Reply to this
            1. 4/27/2012 2:24 PM Admin wrote:
              304 is the hard stainless steel that is surgical grade.  The 316 stainless steel had less chromium, more nickle and 2% molybdenum, a mixture that is supposed to be more resistant to corrosion from high concentrations of salts.  A great feature for a marine boat, but not necessary for cookware.  Unless you are cooking with high concentrations of salt (an I mean real brine) daily over long periods of time the 316 is not really necessary.  I makes the steel more expensive, hence Saladmaster has used it as a selling point to tell customers their stainless steel is better (and more expensive).

              It's time for you to jump in and buy at least one pot of waterless cookware.  I would suggest the 5.5 Qt waterless cookware stockpot as a good sized starter pot--not too big, but big enough for a family of 4. That way you can get used to waterless cooking without committing to a whole set.  I like this pot, and probably use this one more than any other.  It's great for making a batch of soup or spaghetti sauce as well as vegetables of even a roast.

              Hope this helps

              Reply to this
              1. 5/2/2012 8:23 PM tim wrote:
                Hi I'm struggling to see how waterless cooking is any better for the retention of nutrients than simply steaming ones food. Do you have any data on waterless vs steaming in terms of nutrient retention Vit A, C etc ?
                Reply to this
                1. 5/3/2012 10:37 AM Admin wrote:
                  Sorry, I don't have a reference to scientific data on this particular point.
                  Reply to this
                2. 5/3/2012 10:45 AM Tools Of The Chef wrote:
                  The steaming process will extract and dilute water soluble nutrients into the boiling water below the vegetables. In addition, steaming requires a high heat setting on the stove to maintain a vigorous boil. Waterless cooking, on the other hand, uses very little water and lower heat setting on the stove top so very few of the nutrients of the vegetables are extracted into the water. Furthermore, the lower stove heat setting used with waterless cooking will minimize degradation of the heat sensitive vitamins and nutrients in your vegetables.
                  Reply to this
  • 5/3/2012 11:56 AM Steve Denning wrote:
    Tim asks a good question, the science of which was long ago established and preserved--back when research was based on principles of good science unfettered by money interests. 'Home Economics' was once a curriculum in schools. Prohibitions on toxic preservatives, pesticides, insecticides & bio-engineered or nutritionally bankrupt fruits & vegetables was once a FDA/EPA firewall to unregulated corporate enterprise. Ahh, the good old days of home cooking.
    For science and results on Steam vs Waterless Cooking: visit http://www.waterlesscookwareblog.com/date/2010/07/30/ and link to honest research by Peterson & Hoppert.
    Reply to this
    1. 5/3/2012 1:05 PM Admin wrote:
      Also I had forgotten about the study the Paul McCann study on comparative loss--boiling vegetables vs. waterless cooking. There is a nice chart at ChoiceCookery from this comparative study. 
      Reply to this
  • 5/3/2012 3:15 PM Steve Denning wrote:
    Steam vs Waterless Cooking
    It’s vital to understand that cooking methods (steam, bake, fry, etc) are part of a larger concern about nutritional value and health. Visit http://www.waterlesscookwareblog.com/date/2010/07/26/ for a brief note on healthy foods and farming concerns voiced in the 1930’s (and a link to ‘Document 264’, 74th Congress, Second Session). Again, it’s best to look back in order to look forward.
    The solid research of Peterson & Hoppert (previous post) clearly establishes that pressure cooking is the most nutritive method of food preparation; boiling the least nutritive; steam is favored over boiling.
    Thankfully, today’s Waterless Cookware provides a cooking environment for natural (unprocessed) foods that benefits from the fundamentals of pressure cooking while offering versatile stove-top utensils. In the Peterson/Hoppert research, 15 lbs of pressure proved to be the most nutritionally prudent method. On the other hand, cooks have long recognized the distinct loss of flavor, texture and aroma of pressure-cooked foods. Waterless Cookware (by design) retains nature’s honest goodness (taste, color, aroma, and yes nutrition) using less pressure (3 to 5 lbs) and less heat—low heat cooking. Learning to use premium Stainless Steel Waterless cookware is all about learning to manage heat.
    Heat management (or low heat cooking) is crucial to protecting and preserving nature’s honest nutritive goodness (minerals, vitamins, enzymes & antioxidants). For example, one of the most common complaints about Stainless Steel Waterless cookware is ‘sticking’. But cookware doesn’t burn or destroy foods; heat does, especially high heat which for most young home cooks is the learned routine. High heat after all, is a product of and necessary element in today’s cheap, synthetic-coated (Teflon) cookware—the kind of cookware our youth has generally been exposed to. Heat (fried foods, especially dry oven heat) destroys much of the nutrient value of foods.
    Waterless Cookware, on the other hand, retains nature’s honest efforts under low pressure and at low heat. No other cookware design or method comes close to this ideal cooking environment. Perhaps the most important feature of Waterless Cookware is the lid—a lid with weighted or vented or thermo knobs which simply assists us in heat and pressure management. Experiencing the importance of a waterless cookware lid is really all about re-discovering how to cook nutritionally.
    Waterless cookware, and the method this cookware allows, ideally retains the wholesome goodness of naturally balanced foods, unprocessed, organically grown or fed foods that themselves have been reared from honest soils. We are only as healthy as the health of that which we consume.
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  • 6/12/2012 1:45 AM Catherine wrote:
    I was invited to Amway cookware demo last week and got interested in waterless cooking. I wonder what's the comparison between Amway iCook waterless cookware vs. Maxam KT 17 Ultra cookware sets? Your insight is highly appreciated.
    Reply to this
    1. 6/13/2012 4:09 PM Admin wrote:
      The iCook cookware has the "latest" version of of nonstick coating in their fry pans, called Duramic, which is supposed to be even stronger than QuanTanium.  The rest of the set is 18/10 stainless steel with a carbon core (multiply) just like the Maxam.  Both have an impacted cooking base for even heating and stack cooking.

      I don't know where the iCook set is made--It does not specify that on the Amway site. If it is USA made it will usually state that in the write-ups.

      Retail price is over $1000 for a 22 piece set.  This is more than than double the price of the Maxam  sets.

      Make sure you think about how many pieces you need, how many you cook for, etc. before buying a set.  A set will last a very long time, and many will get big sets but not use many of the pieces.

      Hope this helps.

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  • 6/15/2012 10:40 PM Jennifer wrote:
    I have lost my recipe booklet for my maxam cook ware set. How can I obtain a new one? I am having trouble using the cookware without instructions.
    Thanks,
    Jennifer
    Reply to this
    1. 6/17/2012 2:13 PM Admin wrote:
      There is a small booklet comes with some of the Maxam sets.  I don't think the distributor has any extras to send out.  However, here is where you can get some information to get you started on how to cook the waterless way.


      You can also go to You Tube and search under waterless cooking.  It does not really matter what brand you look under, it really is pretty much the same.  You will have to experiment with your stove on exactly how long it takes for various vegetables and meats.  Stoves will tend to differ.  It won't take long before you have the times right.

      Here's an example of a You Tube Video

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  • 1/7/2013 11:56 AM gerri wrote:
    I bought Maxam from Amazon. It has an awful odor. Even after washing. Is there something I am to do to treat the pots. I have not seen any postings concerning the smell of the pots while cooking.
    Reply to this
    1. 1/10/2013 4:10 PM Admin wrote:
      I have been involved with selling Maxam waterless cookware for over 7 years and have never had anyone complain about this before. You can contact Amazon if you think you got a defective pot. Make sure you are not trying to cook on too high a heat.
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  • 1/21/2013 9:20 PM Lynn wrote:
    I purchased a Maxam KT17 17 Piece 9 element surgical stainless steel wterless cookware set. The knobs that have the writing "Steam Control" in black letters and red "Maxam" letters on a ivory background,are loose and wavy looking. They appear ready to come off, however the set works well. Has anyone else experienced this problem and what phone number or place should I get in contact with to find out what to do to fix this situation? Thank you.
    Reply to this
    1. 1/22/2013 9:18 AM Admin wrote:
      What you see is just the label on the knob that is coming loose. It has no effect on the knob itself. You can use your thumb to press it all over the label to see if it will stick. If it is old and simple measures won't help then contact us at 800-745-8821 and we can contact the supplier on your behalf.
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  • 11/25/2013 9:46 AM jonathan menn wrote:
    Can anyone compare and contrast the Maxam KT17 and the Chef's Secret KT915? They seem virtually identical. Any particular reason to choose one over the other?
    Reply to this
    1. 11/25/2013 12:57 PM Admin wrote:
      The construction of the KT17 and the KT915 are pretty much the same. Both are 9 element, both have virtually the same skillets, stock pot, and sauce pans. This is only a difference in some the the accessory pieces offered with the sets. KT915 does not have the egg cups, which accounts for several pieces with the KT17, because each egg cup is counted as a piece. They are both good sets. Choice would come down to how much use you may get out the various accessory pieces that come with the set.
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      1. 11/25/2013 1:31 PM jonathan menn wrote:
        Thank you. BTW, can you assess Belkraft and Nutriply versus Maxam and Chef's Secret? Belkraft and Nutriply appear to be American made, not Chinese, but also appear to be vastly more expensive. In terms of quality, operation, etc., are there any significant differences?
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  • 1/12/2014 7:15 PM ana wrote:
    can you make a comment on the difference of saladmaster from maxam aside from their prices, thank you
    Reply to this
    1. 2/20/2014 11:34 AM Admin wrote:
      I have previously done a review on Saladmaster. Here is the reference.
      http://waterlesscookwarereviews.com/2008/09/21/saladmaster-waterless-cookware-review.aspx

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  • 3/14/2014 2:05 AM Vasantha G wrote:
    Hi, I had been reading upon this waterless cookware and shortlisted the Maxam's and Chef's Secret brands. But I couldn't decide or understand which one would be better. The latter provides a 28pc set for 150-160 $ which is a 12 ply whereas Maxam's set is a 11pc with 9ply but for a higher price (about 200+ $). Could anyone please suggest what's the difference between these two? Is the Chef's Secret cookware of cheaper quality? Thanks
    Reply to this
    1. 3/31/2014 8:47 AM Admin wrote:
      The 28 piece has several miscellaneous pieces, such as mixing bowls, fry basket, etc. It is not 12 ply, but has 12 elements within the layers (ply) on the impacted bottom of the pan. This set has the thermo control knobs

      The KT17 Ultra has 9 elements in the impacted bottom of the pan. It had the steam control knob that whistles when it is ready to close and turn down the heat.

      Ply is not the same as elements. Several elements (nickle, aluminum, etc) can be mixed together to make a ply. All the waterless cookware are at least 5 ply, some are 7 but not more.

      Both are good sets and do the job. In the past the thermo knobs have tended to have more problems, but recently they have replaced the knob with a new type. I'm not sure how they stand up over time - maybe better.

      Thanks for looking

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      1. 4/11/2014 3:45 AM Vasantha G wrote:
        Hi, Thanks for the clarification. Could you please clarify further:
        1) What brand is the 28pc stainless steel set belong to?
        2) How many ply's do these vessels are made with?
        3) Is this set available instore? If yes, which store would it be in Texas?
        (preferably Austin)
        Thanks,
        Reply to this
        1. 4/11/2014 1:42 PM Admin wrote:
          This 28 piece set is neither a Maxam or Chef's Secret brand. I would say it is more "generic" not associated with a brand. The 12 element cookware is 7 ply, according to the wholesaler. I have no knowledge as to whether there is any store in Texas where you could go to look at it.

          Click Here to purchase with free shipping. No tax for Texas residents.

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