While veggies are a yummy addition to any meal, one reason we all like to work them into the menu is because of their wide-ranging nutrient profiles. There’s simply too much “good stuff” in our veggies to look past the fact that our cooking may be zapping them of both nutrition and flavor.

We get that boiling veggies seems like a simple way to soften up your broccoli and carrots so that your kids will eat them, but it does your meal no favors. Submerging your veggies in boiling water allows nutrients to leach out (especially water-soluble nutrients), leaving you with nutritionally depleted food and a pot full of powerful (and colorful) vitamin water. The extended exposure to direct heat doesn’t help, either.

Steaming the Wrong Way Can Deplete Your Food’s Nutrition and Flavor

Steaming is definitely better, and has gained popularity over the past decade. But the way most cookware allows for steaming leaves much room for improvement. Most steamers release too much of the steam during cooking, requiring still excessive amounts of water and a noticeable amount of leaching (just see how the excess water changes color for proof). In addition, the extended exposure to heat from steam that’s not circulating properly causes some damage to certain nutrients and reduces the natural flavor in many vegetables.

Philipiak Milano 1967 has completely rethought how to make the most of steaming your foods for the healthiest, tastiest meals possible. In many cases, all the water you need is what’s naturally present in the foods to begin with. The shape of the lid allows for steam to collect on its inner surface while cooking. Steam condenses and falls to the bottom of the pot, where it vaporizes, condenses and falls down again, allowing food to self-baste in its own liquid. In addition, the lid is perfectly designed to align with the edge of the pot, creating a special “water seal” between the pot and the lid to maintain a constant temperature and pressure.

The result? Tastier, healthier food that captures the natural nutrition and flavor of every meal. In fact, studies have shown that cooking in Philipiak Milano 1967 cookware can preserve almost twice as many vitamins as other cookware, and more than three times as many minerals, like calcium and iron, as other cookware.

Join a Cooking Class

Interested in learning more? Host a cooking class. They’re a fun way to learn more about cooking with Philipiak Milano 1967 cookware, and try tasty meals that lock in more of the natural nutrition and flavor of your foods.