The domed space in the middle of the pot’s lid has been designed as ‘the steam room’.
Thanks to the pressure caused by the high heat which is preserved and condensed by the heat-condensing multilayer bottom, the steam derived from the natural moisture of the foods will start to rise up towards the highest point of the pot.
The highest point within the pot is ‘the steam room’ located in the middle of the pot’s lid.
This narrow area, which has the lowest temperature in the pot, attracts the steam of the food and allows it to condense from there.
Being the original natural moisture of the nutrients and gathered densely in the aforementioned domed space, this steam quickly drips back to the food without being lost.
As such, your food is cooked and extracted with its own water in a healthier way without losing any of its nutrients and minerals.