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Two saucepans in one: they capture the vapor and give off the taste
Vapor Control are the only saucepans allowing steam cooking at constantly regulated temperature. The secret of their operation lies in the original, patented system with which they are made. There is infact a cavity for water between the two walls of the saucepan.

When the saucepan is put on the stove, the flame heats the outside bottom, bringing the water contained in the cavity to boiling.
The water, when it boils, produce steam, which in turns heats the inside wall of the saucepan where the food to be cooked is contained. Hence the food does not cook in direct contact with the fire, but only with the steam heat, kept strictly constant at 105 C/220 F by the special control valve.
With any flame, whether high or low, with or without lid, the internal temperature will always remain at the ideal level to cook any type o food.

The ideal cooking, in order to cook dietetic and natural
The uniform and constant temperature of 105 C/220 F, sufficient to cook any food perfectly, prevents the foods from burning and sticking even without stirring, oils and fats from frying and burning - leaving them with practically the same original properties even after lengthy cooking - as well as allowing vegetables to be cooked, even without water.
In brief, Vapor Control saucepans provide easy, dietetically advantageous and readily digestible cooking.

The regulation valve
The gravity regulated valve keeps a constant temperatures inside the saucepan. With its hiss it disperses all excess steam and signals that we should turn down the temperature of the burner to low with obvious saving of energy.


VAPOR CONTROL is the only indirect steam cooking system with automatic temperature control. No part of the pot ever registers a temperature over 105 C, avoiding the danger of carbonisation or partial combustion of food. And thanks to the indirect use of steam, no valuable substances are ever lost. The whole flavour and prime nutrients remain intact.

Traditional Pressure cooker Traditional system

Because food comes in contact with the metal bottom exposed to the flame, where temperatures can exceed 250 C, the molecules risk being either completely or partially carbonised. The result is damage to the food and the health.

Besides the risk of micro combustion of food particles in the area in contact with the metal bottom, the high temperature inside the pot (108 - 120 C) can either damage or destroy the most delicate substances, including vitamins and enzymes.

Food looses a large part of mineral salts, vitamins and other water-soluble nutritious substances due to contact with steam, and this loss continues for the entire cooking time.

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