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Cooking in water often takes out many of the nutrients, as well as the flavor of the food. A method to avoid losing the natural nutrition of the food is to cook it in a near-waterless environment, using the food's natural juices. This usually requires special cookware.
The waterless cooking method has a number of advantages over conventional cooking. First of all, consider the issues that people have when considering cooking food:
> Ease of cooking
> Amount of time cooking takes
> How difficult it is to clean the cookware
> Amount of fat and oil in the food
> Taste of the food
> Amount of nutrition left in the food
A surprising feature of waterless cooking is that it satisfies all the above criteria that a person would have in cooking. Cooking is easy and seems to take less time than conventional cooking. Since the heat is evenly distributed, there is no burning or sticking, making the pots easier to clean. You also don't have to use oil to prevent sticking. Since the food cooks in its natural juices, it tastes terrific and has more vitamins left in it
Waterless cookware is made of high grade stainless steel, which does not allow tastes from the metal to leach into the food. Stainless steel is also easier to clean and does not require such coatings as Teflon, which also may get into the food.
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