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Waterless Cookware Is a Scam or Not
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Joined: 19 Oct 2007
Posts: 1182
Location: central PA

PostPosted: Thu May 18, 2017 9:52 pm    Post subject: Reply with quote

waterless cooking / cookware is total bunk from a physics and science point of view.

what kind of magic do you consider makes it "waterless style?"

there are many brands of very good quality stainless / layered / ply type pans on the market. famous 'names' do little but add cost.
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PostPosted: Fri Aug 04, 2017 5:44 pm    Post subject: Waterless cooking=steaming for dummies Reply with quote

'Waterless cooking' is a claim that has been applied to lidded cookware since the 1930's at least. It arose out of a business need to sell the advantages of tight-fitting lids as a feature that outperformed contemporary competitors. The earliest deep-drawn pans with spin formed lids had much tighter tolerances hence a better fit than traditional cast iron or aluminum lids, or worse yet, the plain flat discs used since ancient times on handmade copper cookware. The basis of the claim is that by trapping steam and condensing it back into the pan contents, one could cook foods in less water without diluting or leeching their nutritional content. Sound logic but fast forward 90 years and even the most basic cheapo set of stainless cookware for $50 will perform nearly identically in regards to moisture retention as even the most expensive set.

The reason you see the waterless claim today is being made by only a couple of cookware makers is because the big brands know this is bunk and tend to avoid false advertising or inflated claims as bad business practice.

Though pan body and base construction is a totally different topic outside the scope of this discussion, it has a far more direct impact on cooking characteristics than anything to do with lids, handles, etc. It seems to me that these brands sold as 'waterless', who focus their message largely on the lids and handles, curiously seem to have very thin pan body constructions. Claims of waterless as a way to healthier cooking and enhanced nutrition are a way to distract consumers from the traditional cues to cookware quality i.e. overall heft or weight of the product.

On a side note, the claim that a "partial vacuum" causes water to boil at a lower temperature might contain a sliver of truth, but the net effect would actually slow down the cooking process, waste energy, and reduce the nutritional content of food.
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Joined: 31 Jul 2017
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PostPosted: Sun Aug 20, 2017 10:50 am    Post subject: Reply with quote

Firstly you should select cookware by material and purchase the perfect one for your need. secondly, forget the brands cause you can buy a bad one with a good pub on media, just care about the metals which your selected cookware are made.
finally, search a product with a warranty and good price.
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