- JuniorBalloon Sep 20, 2011 03:50 PM
I have never heard of such a thing. Then in some of the threads I found here on chowhound Allclad and others were said to be waterless cookware. Here is a link to some waterless cookware - http://waterlesscookwaresystem.com/
Is it worth getting? Are there other cheaper alternatives?
Beware the snake oil claims these manufacturers and their shills make. They've been fleecing folks for a long time. When it's pointed out that there's nothing special about "waterless" cooking (it's merely steaming after all) except the *exorbitant* prices charged, the defense is usually either: (a) "Well you CAN cook in it"; or (b) "They replaced my broken handle for FREE!"
For a laugh, search out "Zepter" or "Zepterware" on this Board. If you can figure out and explain what "Zepter technology" is, you're smarter than Mr. Zepter.
I asked this question here once and someone posted, "yeah, you can cook without fat or oil, but why would you?"
I tasted the goods from a demonstration at a county fair. The poster was correct. It is basically steam cooking. There are cheaper ways to steam vegetables, and as for the chicken...well, it wasn't worth eating.
Remember me? One of the person who recommended the Messermeister knife. To answer your question here: No, it is not worth getting in my opinion. It is nothing but low temperature steam cooking, which you can actually do so in most cookware. Moreover, if you cook the way they advertised (without adding oil and adding water), you can stick your foods to the pan big time. Have you ever cook meat on a stainless steel surface without any additional water or additional oil? Try it.
JB - Waterless cookware is a cooking vessel like any other pot or pan. The major difference, hype aside, is the design of the pot rim and the lip or flaring of the lid. Any waterless cookware site can show this. Basically moisture from the food becomes steam and is somewhat trapped between the lip of the lid and the pot rim, forming a seal, more or less. And some of the cookware may exhibit a somewhat convex bottom interior. You can spend in excess of $2000 for a set of All Clad or 360 waterless cookware, both made in the USA, so to say one is more expensive than the other is sort of moot. You can also spend less as well as more. We have had a modest set of "waterless" for nearly 40 years (lustrecraft) and use it like we use our other "non-waterless" cookware: a vessel in which we cook our meals. Oil, butter, water, whatever we feel like. Cookware and the food that goes into it is a matter of taste (no pun intended) and budget.
I don't know if worthless is the right word, but overpriced for sure. They seem, by design, to be somewhere between a pressure cooker and a regular pan. The thickness of the metal and the lid that fits a bit tighter than a regualr pan seem to be the features.
I'm not interested in cooking without water per se, it was just a novel approach. And when they say waterless they mean adding additionla moisture beyond what you're cooking already has. I like Max's take and if I ever bought or more likely have willed to me, as I'm unlikely to pay these prices, I'd use whatever seemed to work the best and make the tastiest food.
Hey CK, I haven't forgotten about you. I am still using and loving the Messermeister. I hone it every time I use it, but it is starting to lose a bit of it's edge. The Epicurean Edge, where I bought this, will give me one free sharpening and I think it's time to take advantage of the offer. I am still a bit nervous to try out my neophyte, sharpening skills on such a nice blade. Next time.
From time to time (all the time) you see these pieces on eBay - and many for a fraction of the original price. If you REALLY want to take one for a spin....
FTR - I am the proud owner of one such piece: a "Lady Pryce Waterless Cookware" dutch oven that I bought for all of $8 with free shipping. It is made of aluminum.
Today's modern shill touts waterless cooking in conjunction with magical "surgical steel" - but in days of yore the selling point was the lid type and covers that made such cookware stackable. (In theory, with this first gen aluminum cookware you could stack it all over one burner and cook Thanksgiving.)
I've never attempted to cook in any special waterless fashion with this piece. The size of it makes it perfect for streaming a large batch of veg with a stainless steel steamer. That's what I use it for.
I bought it because (1) it was $8 (2) I was drinking (3) it looked cool (4) it really was $8 free shipping (5) it's kind of a fun quirky piece of Americana.
The sticker was a joke I played on Better Half. ("Wait till you see the factory second LC I picked up today!") went to work, left THAT on kitchen counter.
I'm a stinker.