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Cooking Vegetables ... Waterless!

April 15th, 2013 08:00:00 pm



Cooking your vegetables without water is a fantastic feature of the Titanium Cookware… using the lid creates a stovetop waterless cooker, or vapor oven on your stovetop. Not only is the flavor amazing, but when you cook with this method, you maintain 98% of your water soluble vitamins. (With water you lose 49%... with steam you lose 25%... with vapor, you lose a mere 2%!)  Cooking vegetables waterless


For best results, group your vegetable choices by density…  Broccoli, cauliflower and asparagus have similar density. Carrots, beets and potatoes have similar density.


Rinse your vegetable and cut into pieces or chunks. Your titanium pan should be cold, not pre-heated. Put the vegetables into the pan, with only the water that clings to them from the rinsing. Apply the lid and turn to medium-high heat (8 or 9).  Watch as some vapor forms on the lid.  Turn the heat down to medium or medium-low (5 or 6) and start your timer.  If at any point your lid has a lot of steam coming out the vapor vents or a lot of water, turn your heat down lower.


  • Broccoli-type veggies will take about 8 minutes.
  • Dense veggies like carrots and beets will take closer to 15, depending on how soft you like them.
  • Artichokes about 12-15 minutes.


You will be able to see them change color through the glass lid. This allows you to judge their level of doneness, without lifting the lid and losing the vapor.  Colors will brighten as they vapor cook.


You will also be able to smell the vapor as it is escaping. The carrots will smell like cooked carrots when they are approaching a slight give in hardness. You should note the color and smell before lifting the lid to help determine if they are ready.


Remove them from the pan and serve! You will find they really don’t even need any seasoning, the flavor really pops! Of course, season as you choose, but make sure to sample them first just clean, waterless and without oil.



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