Do You Expose Your Food to High Heats for Too Long?
All foods experience some nutrient loss when exposed to heat. Specifically, a recent study in the Journal of Food Science reported that many nutrients are heat-sensitive and are destroyed when exposed to heat for a prolonged period. The key, then, is to expose foods to the proper temperatures for the least amount of time.
Typical cookware makes it difficult to cook at the optimal temperature. More often than not, we overcook our foods to make sure they are fully cooked, exposing them to heat that is too high for much longer periods of time than are necessary. Cookware that doesn’t heat quickly and that cooks unevenly only increases the amount of nutrients lost while cooking.
Philipiak Milano 1967 cookware has a thick, multi-layered acuthermal bottom that heats up fast and distributes heat evenly inside the cookware. This construction allows for healthy steaming and fat-free frying, and is also a big energy-saver due to how it maximizes the use and distribution of heat.
In addition, Philipiak Milano lids have a built-in thermometer, allowing you to monitor the temperature of the cooking without lifting the lid and letting your food dry out. You can easily tell when your cookware needs more heat, less heat or is just right.
Interested in learning more? Contact us and we can even schedule a demonstration or cooking class for you.