Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Abstract: A pot or pan lid is configured for stacking with identical or differently sized lids that have an identical handle or knob with a dimple on the upper surface. The side of the lid opposite the handle has a complimentary protrusion configured to stably engage the dimple. The edge of the knob may extend laterally to correspond with the lid curvature to also support a similar lid on the knob perimeter that is distal from the dimple. The engaged central dimple and more distal perimeter of the knob provide for stable stacking of a plurality of lids in a level arrangement that avoids one or more lids tipping over.

Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Abstract: An article of cookware has a lid that locks by rotation with respect to the rim, wherein the lid and the cookware article each have opposing handle that engage to form the lock mechanism. The gripping portion of the handle can be a short U shaped handle or an elongation handle or both, as for example in the case of a frittata pan. Alternative, the lid can be perforated for draining water from pasta or vegetables after cooking or blanching.