Induction~Glass Top Range WATERLESS COOKWARE 17pc 7ply KT17ULTRA contains carbon steel core between 304 Steel Start Price USD 369.99 Current Price USD 369.99 Time Left 5 days 19 hours 22 minutes Bid Count 0 Buy It Now Price - Reserve Price - Start Time Sunday, November 16, 2008 End Time Thursday, January 15, 2009 Location Beverly Hills, California See more about 'Induction~Glass Top Range WATERLESS COOKWARE 17pc 7ply' Description SquareTrade © AP6.0 q-122008 Store Induction~Glass Top Range WATERLESS COOKWARE 17pc 7ply WORLD'S FINEST COOKWARE STEAM CONTROL SYSTEM304 SURGICAL STAINLESS STEEL WATERLESS COOKWAREThis 7-ply, surgical stainless steel waterless cookware set, the KT17ULTRA, is different from many other waterless cookware sets in that it contains a carbon steel core between the stainless steel layers. The KT17ULTRA set is suitable for ceramic, induction-top, electric, and gas stoves. Please be aware that our cookware sets are constructed of 304 surgical stainless steel and are heavier than regular cookware constructed of other materials. The KT17ULTRA set is a bit heavier than our other sets, the approximate weight for this set is 37 pounds for the whole set. The handles are resistant to heat, cold and harsh detergents. Lifetime Warranty. Pot sizes 1.7qt covered saucepan2.5qt covered saucepan3.2qt covered saucepan7.5qt covered roaster11-3/8" skillet, double boiler unit with capsule bottom which you can also us as an extra 3qt saucepan5 egg cups5 hole utility rack and high dome cover with capsule bottom so you can use as a frying pan. cover fits skiller or roaster Piece Diameter Height   1.7 Quart Saucepan & Cover 7 1/2" 3 3/8"   2.5 Quart Saucepan & Cover 8 5/8" 3 3/4"   3.2 Quart Saucepan & Cover 9 1/8" 4 1/8"   7.5 Quart Stove-top Roaster 11 7/16" 5 5/8"   Skillet 11 7/16" 2 13/16"   *Double Boiler Unit 9 1/16" 4"   ** Dome Cover for Skillet or Roaster 11.0" 3 3/8" *May be used on the stove-top as a 3.0 Quart Saucepan. **May be used on the stove-top as an extra skillet. All measurements are approximate.Each piece is constructed of extra heavy surgical stainless steel and guaranteed to last a lifetime. The 7-ply construction spreads the heat quickly and evenly. The steam control valve makes "waterless" cooking easy and more healthy because it eliminates the need for grease or oil in cooking. 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. The 7-ply construction allows you to stack cook with this cookware. Begin cooking on individual burners and when the valve whistles, you can stack the pans to finish cooking. The phenolic handles are superbly styled and are resistant to heat, cold and detergents. Comes with a limited lifetime warranty. Before you invest up to $2000 in a set of 7-ply cookware, consider our advantages and superior features. Features Extra Heavy Surgical Stainless Steel ConstructionHeat Resistant Phenolic Handles7-Ply ConstructionLimited Lifetime Warranty WHAT IS A WATERLESS COOKWARE? Potential customers have often asked us to compare our cookware with other brands. Simply put, there are four principles of waterless cooking that must be present in the construction of a cooking utensil in order for waterless cooking to take place. They are: (1) A High grade stainless steel must be used to protect food. To start out, a set of waterless cookware should be made of a good grade of stainless steel. Stainless steel is easier to clean and it doesn't have coatings on it which may get into the food you're cooking. Also, it is necessary for a waterless set of cookware to have more than a single ply of construction. Certain companies advertise their cookware as being multi-plied (the plies seem to be growing each day). All that means is that it is stainless steel and that they've added extra layering. The actual number of plies is often more about marketing than it is cooking. Stainless steel is the perfect material for waterless cooking, but stainless steel isn't very good for fast heat transfer, therefore a layer of aluminum in the center of the stainless steel makes fast and even heating possible, but using layer after layer after layer of material does not make waterless cooking "more possible." Research has shown, five or more plies will do the job of cooking your food using the waterless method. (2) A Flat-bottomed pan is needed for efficient heat transfer.The bottom of a waterless cooking utensil should be machined-flatted so that it is completely flat in order to allow as much of its surface as possible to be in contact with the heating surface of the heat source. (3) A Thicker Bottom plate is needed to evenly distribute the heat.A "capsule" bottom plate placed inside a stainless steel steel shell is used to distribute the heat more evenly along the bottom of the cooking utensil. This of course will eliminate hot spots that may burn the food, and it also sends heat out evening in all directions. (4) A Special lid used to keep the steam from escaping. In order for waterless cooking to take effect, the lid must be able to form a seal with the pot, locking in the natural moisture that escapes from the food during the process and cooking. This way, foods are cooked in their own natural juices so that vitamins and minerals are retained. This is actually the key to waterless cooking. Without the "locking-lid" factor, waterless cooking would not be possible. You can tell if a lid is "locking" or "sealing" during cooking by placing a pot containing about a half inch of water on your stove and bringing the water to a boil. Once the water is boiling, remove the pot from the heat source and allow it to begin to cool down. Now, without opening the steam release valve, remove the lid from the pot. If you feel a slight "suction" as you pull the lid upwards, then you have one of the main aspects of waterless, greaseless, "steam-cooking." While preparing certain foods, you may actually have lids to lock to the point that you would need to open the steam vent in order to remove the lid, but this is a somewhat rare occurrence. There you have the four principles of waterless, greaseless cooking. If these four principles are in place, then you have a waterless cooking utensil. What else could you do to change the pot itself? Perhaps change the knobs, different brand names on the knobs, perhaps different colors in the inset of the knobs ... but not much. Our waterless cookware possesses each of the four principles that are necessary for waterless cookware. Plus, the cookware we market has over 50 years of experience and research behind each utensil, and a Lifetime Warranty is included with every set.Is Your Cookware Harming your Family's Health? If your cookware is constructed of a lesser grade material than surgical stainless steel, there's an excellent chance that tiny, minuscule particles of the material that your cookware is constructed of could be breaking and peeling off right into the food that you're serving to your family. Using Surgical Stainless Steel CookwareBy using surgical stainless steel cookware you wouldn't have to ever worry about what is going into the bodies of your family, and possibly harming their health. Cooking with waterless cookware is done under pressure 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 down from medium to low or simmer.There is Only a 2% Average Mineral Loss with the Steam Control Method58% Mineral Retention when boiling in water. You lose 42% of the minerals.98% Mineral Retention with the Steam Control method. You lose ONLY 2% of the minerals.Research on the AgingResearch 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. Cooking waterless in our 5-ply cookware retains 98% of the minerals. Boiling food the old fashioned way destroys an average of 42% of the minerals.304 Surgical Stainless SteelThe 304 Surgical Stainless Steel contains about 18% chromium and 8% 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 Corrosion Resistance Temperature Resistance Flavor Protection Economy Durability Cleanability Design Flexibility Layering 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. Stainless steel protects the food and the cookware itself. Stainless steel also contains iron which makes it good for magnetic induction stoves. 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. All pans (not lids) are oven safe up to 350°. There is no need to ever use under the broiler. But First...The first thing to do before using your new cookware is to wash each piece thoroughly in hot detergent suds, 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. Remember: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. 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 1/8" of water to the bottom of the pan. Get a Vapor SealTo 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 your food only at end of the cooking process. Don't Peek!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.Cooking TimesThe 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. Asparagus........................12-15 min.Beans-Green....................20-35 min.Broccoli............................20-30 min.Brussels Sprouts..............10-20 min.Cabbage (shredded)........10-15 min.Cauliflower (whole).........20-30 min.Carrots (1/2 in. cuts).........20-25 min.Cut Corn...........................10-12 min.Corn on Cob.....................15-20 min.Lima Beans......................25-35 min.Peas.................................10-20 min.Potatoes (quartered)........20-25 min.Potatoes (whole-sm.).......35-40 min.Spinach...........................10-15 min.Squash............................15-20 min.Turnips (whole)...............20-25 min. Manufacturer's WarrantyBeginning immediately upon receiving your cookware, you will have a Lifetime 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. Warranties are placed inside each set." QUESTIONS - ANSWERS & INSTRUCTIONS FOR STEAM RELEASE VALVE WATERLESS COOKWARE QUESTION: Are there foods that should not be prepared using the waterless or greaseless method of cooking? ANSWER: Yes, there are certain foods that cannot be cooked by using the waterless method, however, you can still use your new cookware to cook these foods using the regular method of cooking. The foods that should not be cooked by using the waterless method are: Rice All forms of pasta Dried Beans Eggs -- We have placed eggs last because, unless some type of oil is used, most people find it very difficult to scramble or fry an egg using the waterless method of cooking because there is often a problem with eggs sticking to any type of stainless steel. Therefore, on a normal basis, you will need to use some sort of spray or perhaps olive oil, especially when scrambling eggs. You will need to prepare rice as you always have by boiling it in water or using a rice steamer. The same goes for pasta and any type of dried beans. QUESTION: How do I use the egg poacher? (Poached-egg cups come with the KT17 & KT17ULTRA sets, but not with the other sets) ANSWER: The holder for the egg poacher cups will fit on the rim of the large skillet OR the roaster/stockpot with the lid placed over the egg cups (optional). Some of our customers have told us that they've used the egg cups for cooking puddings and custards. Below is a recipe for poaching eggs with our sets. We have these sets in our store. POACHED EGG RECIPE Needed: 1 1/2 to 2 cups water 5 teaspoons butter or margarine 5 eggs salt and pepper to taste Pour water into the large skillet. Put egg rack onto skillet and add 1 teaspoon of butter into each egg cup. Cover and place over medium to medium-high heat until water begins to boil. Using a fork as your handle, tilt each egg cup to coat entire cup with melted butter. Break one egg into each cup. Salt and pepper to taste. Cover pan with lid and reduce heat to low. Cook for 3 to 5 minutes depending on desired texture. To serve, run a knife around each egg, lift the cup with a fork and turn the egg onto a plate, toast, or English muffin. Herbs or sauces may be added to the cups at the same time as the butter was added. QUESTION: How do I make scrambled eggs in waterless cookware? ANSWER: Normally, you will need to use some type of oil or spray to keep a scrambled egg from sticking to stainless steel. Cook them the same way you normally do. The exception to cooking eggs is to fry the eggs in water. You would use one tablespoon of water per egg. Preheat the skillet over medium-low or low heat and add the water to the pan. Immediately add the eggs to the pan. Place the cover on the pan and reduce the heat to low and cook until done; season as desired. Two minutes will produce an egg that is firmly set with a soft yolk; six minutes will cause the yoke to be firm. QUESTION: Is there a chart or other information that gives a general idea of what each pan is recommended for? For instance, I know that you can make a cake on the stove top, but in what pan? ANSWER: Cakes are normally cooked in the large skillet. Just as with all other cookware sets, a good rule of thumb is to use the pan or pot that fits the 'size' of the food you are preparing. Always try to use the correct sized pot for the amount of food that's going into it. QUESTION: Can I use the large dome lid for anything other than a lid or for stack cooking? ANSWER: Yes, you can use the stainless steel dome lid as an extra frying or heating pan because the top may be placed on your stove-top. It is not a waterless pan, nevertheless, it may be used to cook foods. QUESTION: Is there any other use for the double boiler other than melting candy? That's all I've ever used a double boiler for. Can the double boiler insert be used as a separate pan on the stove or does it have to be used inside a pan? ANSWER: The double-boiler unit may be used on your stove-top only as a heating pan. For example, if you are heating a left-over, or heating a canned vegetable, you can use the double-boiler unit. This unit is thinner than the other pots because it fits inside another sauce pan, therefore, it is not a waterless cooking utensil, but may be used for heating foods. QUESTION: What is the major difference in the 7 ply and 9 ply sets? ANSWER: The number of plies should not be a matter of preference because the number of plies is more about marketing strategies than quality. After doing the research, customers who have chosen either the 9 ply or 7 ply have both been satisfied with their cookware, and we've never had to accept a return on any set because of quality. Other than the plies, the differences in the sets are quite minor. Unless they own an induction-top stove, we always tell our customers that it should be a simple matter of preference when they make their decision, because the quality is very high in all the sets. If you own an induction-top stove, you will want to order the KT17ULTRA set. QUESTION: Who is the manufacturer of your cookware? ANSWER: All of our cookware is manufactured by the same corporation. They have been manufacturing surgical stainless steel cookware since 1950. Our company has been a private wholesale contractor with this manufacturer since we started our business in 1997 and we have been more than satisfied with the quality of their products over the years. The manufacturer operates business under the name "The B & F Systems." QUESTION: Should I ever need to, how would I go about obtaining additional handles or knobs for my set of waterless cookware? ANSWER: If you purchase your cookware from this company, you can always contact us for any need concerning your cookware, this includes both handles and knobs. QUESTION: Can I put this cookware in my dishwasher? ANSWER: As far as being dish-washer safe, the pots are completely dish-washer safe, however, because of the mechanism of the steam release valve, it is suggested that you do not place the lids in a dishwasher. QUESTION: How is waterless cookware constructed, and is surgical stainless steel really the best material for cookware or is there another material that is just as good? ANSWER:Rapid heat transfer, even heating, and a material that will hold the heat inside the pot is needed for a set of waterless cookware to work properly. Stainless steel is an excellent material for holding the heat inside a pot, as well as many other advantages. It contains the properties needed for waterless cooking, with one exception, stainless steel is not a good heat conductor. This problem could be overcome by making the base very thin, but this would make having a flat base impossible. A flat base is needed for solid contact with the heat source. Aluminum is an excellent thermal conductor, that's why the base of most waterless utensils contains a thin layer of aluminum between the layers of stainless steel and other metals. Aluminum is somewhat moderate in texture, and during the process of waterless cooking there is a tremendous amount of steam-heat produced, and aluminum would have a tendency to become damaged during this process quicker and easier than stainless steel. This is why the better quality cookware companies use metals of great durability and strength, such as stainless steel, iron and carbon steel, in the construction of their cookware. So, our needs for a waterless cooking utensil are: a material for durability, safety, the ability to contain heat, a thick base for strength and flatness with a material inside the base for rapid heat transfer. Therefore, the ideal waterless utensil is constructed of a high grade of stainless steel with a thin layer of aluminum encased inside the bottom capsule which is also constructed of stainless steel, and the bottom is machine-flattened for even better heat transfer. General Instructions: During “waterless” cooking, you sometimes use water to cook with, but if so, very little. The cookware converts the small amount of water into steam and your food is steam-cooked inside the utensil -- as long as the lid is left on the utensil. This can be done without a steamer basket, again, as long as the lid is left on the utensil. This method of cooking takes some getting used to, but once you get the hang of it, you'll never go back to the conventional way of cooking. You can steam vegetables without using very much water at all. The vegetables will cook in their natural juices and the water that is left on the vegetable after rinsing. There’s no straining, so no loss of nutrients. This method preserves the natural nutrients, flavor and colors of your food. Steam Cooking VegetablesRinse your vegetables thoroughly. For the sake of safety, and until you are accustomed to this form of cooking, you can add 2 to 3 Tablespoons of water to vegetables in the pan. Start cooking with the lid on and the valve open. Start on medium heat until the whistle sounds or until steam begins to rush out of the valve. Turn the burner down to low, close the valve and finish cooking to desired tenderness. Seasonings are optional. EXAMPLES OF STEAME COOKED VEGETABLES CARROTS Place fresh cut carrots in pan. Add about 1.5 oz of water. Start on medium heat. When the valve whistles or steam comes out of the valve, turn the burner to low. If after several minutes steam is still 'rushing' out, turn to warm. Cook for 15 to 20 minutes, depending on the amount of heat your stove generates. When done, if desired, add margarine. CABBAGE Place some of the larger cabbage leaves in the bottom of the pan. This is to protect the cabbage you will be cooking from scorching. Pack cabbage on top of the leaves. Add about 3 oz. of water. Start on medium heat. when the valve whistles or steam comes out of the valve, turn the burner to low. If after several minutes steam is still coming out, turn the heat lower. Cook for 15 to 20 minutes depending on the amount of cabbage and desired texture. When done, if desired, add 1 tablespoon of 100% corn oil margarine. MEATS COOKED IN WATERLESS COOKWARE PAN BROILED STEAK Preheat skillet until a drop of water in the pan will dance and bead. Add steak - brown for 2 minutes. Turn steak and brown another 2 minutes. Turn off heat and let steak cook in covered skillet 2 to 4 minutes. Cooking time depends on cut and thickness of steak and the desired degree of doneness. "What is the major difference between the 7 and 9 ply sets?" The number of layers or plies should be a matter of preference -- and not quality. Our 7-ply (KT17ULTRA) set was originally manufactured for use on induction-top stoves. This set has a layer of carbon steel specifically for use on the induction-tops (cookware that is used on induction-tops should have a strong ability to attract a magnet). However, the set may be used on any stove-top, including gas. Do you need a layer of carbon steel in the construction of your waterless cookware set? No, you do not, that is unless you own an induction-top stove, then the KT17ULTRA set is the set you will want to purchase. The extra layers in the 9-ply sets (KT915 and KT17) consist of extra layers of bonding agents. The difference between the weights per pot in all three of our sets is so slight that, if you were blindfolded and held a pot from the KT915 and the KT17ULTRA sets in each hand, you would not be able to tell the difference. Some companies advertise their cookware as being "multi-plied" (the plies seem to be growing each day). All that means is that they've probably added more layering than what is normal, or necessary. All of this is more about marketing than it is cooking. There are four factors that must be present in a set of cookware in order for it to be called "waterless." If all four factors are present, then you have a set of waterless cookware. At least 5-plies of construction is considered superior to less. Surgical stainless steel is the perfect material for waterless cooking, and a layer of material placed in the middle of the bottom of the pot which causes fast and even heating possible is all that is needed to cook using the waterless method. Neither a higher price - nor adding more layers than necessary - can make waterless cooking "more possible." US and International Buyer's can pay by PayPal .We are PayPal verified seller and accepts PayPal on all our listings. If payment is not made within 7 days the item will be relisted and a Non Paying bidder alert will be filed with Ebay. If bidding out of the United State please email me to find out the shipping cost before bidding.If under rare circumstances we were unable to fulfill your order, we will promptly issue you a 100% refund.8.25% Sales tax is applicable if the shipping address is within the State of California.We use UPS, USPS and FedEx for all of our shipping so we need physical addresses. We will not ship to P.O. Boxes. Shipping for the Continental United States is the price on all of our products there will be extra for Alaska and Hawaii and Puerto Rico. International sellers if you are buying multiple items kindly contact me to get the best shipping charges. International shipping for individual items are listed in the item but when you buy multiple items the shipping is reduced significantly. There is a shipping discount for U.S. Customers: If you buy more than one item We will give $3.00 off for each item after the first one purchased. It is programmed in our E-bay preferences to automatically issue this discount. If your invoice doesn't show the discount, please wait after you order multiple orders and I will send a invoice with the discount on it.Items will be sent within 2-5 business days after payment is received. Shipment normally takes 4-10 days varies by location. We are unable to offer local pickup at this time as our items are shipped from our suppliers located in different geographic locations.We give accurate description of the product as we can and we get your merchandise to you as quickly as possible.If you ever feel, a negative feedback for some reason please contact us first as we are in the business to please our customers if at all possible. We are also in business to make a Good Honest Living and would like to keep our 100% feedback rating.Return PolicyWe extend a 7 day money back guarantee for returns and exchanges, minus shipping & handling, provided: 1.Items being returned for credit are subject to a 20% restocking fee. 2. Merchandise is returned in original mint condition as shipped.3. With all packaging, forms & papers intact, unaltered & not filled out.4. Within 7 days of receipt of package. Please wait for a RMA number and instructions from us before returning item. All items returned must have the tags attached and all packaging intact. Unless item is defective.Welcome to our eBay Store. We started our e-commerce business with the goal of providing our customers a way to simplify their life with the convenience of online shopping. Delivering exclusive products for Biker's—all from a single destination. We Import some of the finest items from around the world and we work directly with the manufacturers and provide the best prices for the items we sell online. Thank you for your business. Are you are looking for great deals?Visit My eBay StoreCustomer Service Department Hours of Operation:Monday-Thursday between 9-5 PST, and Friday between 9-4 PST Via Email: syed@americanwholesaler.orgVia Phone: 866-299-3249Please note that during peak periods you may be required to leave a message. All emails and messages will be returned ASAP. On Sep-11-08 at 16:41:38 PDT, seller added the following information: Sellers: Get your own map of past buyers. Fast. 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