I recently read an article on Planet Green about energy-saving cookware and came across this type I'd never heard of before: waterless cookware. Now, I don't want to sound like an infomercial in this article, but this cookware has a lot of great features — using less energy than conventional pans and having non-porous, non-stick surfaces — as well as health benefits.
Obviously, as its name says, there is no water needed (for the most part) to cook food in it. It's also energy-efficient in two different ways: the steam created inside of the cookware circulates around the food, cooking it faster, and the food is started on a medium heat setting, then lowered once the pressure inside the cookware rises. Most brands also have thermometer knobs built into the lids to regulate the cooking temperature.
The quality brands of waterless cookware are covered in surgical stainless steel. This is good for many reasons — it's non porous, so it won't leech metals or chemicals into food (like pans with non-stick coatings do) and this also prevents the growth of bacteria on it, which can be caused from stuck on food residue.
