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COOKING THE WATERLESS WAY 
My Waterless Cooking Story To begin with I won't tell you how long ago this happened. You will probably figure it out yourself. I learned to cook using a yellow aluminum Teflon coated skillet to fry whatever meat I chose, while my vegetables boiled in water using the yellow aluminum pan or pot. You see, I bet you already have my age range in mind. Anyway, when I met my future bride and eventually married, she had purchased a set of stainless steel waterless cookware at a cooking party she attended. It was part of her hope chest. We were both young and far from being excellent cooks; however, once we used the new cookware, food suddenly tasted real. The foods cooked in their natural juices tasted terrific, while the vitamins left in the food became an added bonus. The Teflon skillet and aluminum pans were thrown out of our kitchen the next day. I find it hard to believe that I must have swallowed pounds of Teflon that kept peeling from the skillet with each use.
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WATERLESS COOKING ADVANTAGES - Less cooking time
- Ease of cooking
- Easy cleanup
- Less fat and oil in food
- Better tasting food
- Higher nutritional values
- Energy saving
Cooking time is far less using waterless cookware. Many meals can be prepared in less than 15 minutes. Once the natural juices in the foods you are cooking create enough steam, you simply turn off the heat source (gas or electric) and let the pan do the rest, using less energy, and since you do not use any water, or very little, the nutritional value of your food is much higher and the fat and oil much lower. You will also note that nothing sticks to the bottom of your pan, cleanup is a whiz.
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WHAT TO LOOK FOR IN WATERLESS COOKWARE A good set of Waterless Cookware will look like this: The bottom of the pan will be machined flat so that as much surface as possible is in contact with the coils of an electric stove or flame from a gas stove; The bottom plate will be made of aluminum or copper to distribute heat evenly, eliminating hot spots that can burn food; A special lid that forms a seal with the pot, locking in natural moisture that escapes with conventional cookware, and retaining vitamins and minerals; And a steam valve on the lid notifying you when enough steam has built up to turn off the energy source. This is when you let the cookware do its best work. Once the cookware is hot it retains its heat. The surprising result is that food cooks quicker, at lower temperature, and in their natural juices, giving you a better taste and healthier meal.
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