4Real Forums: Cookware - does anyone use waterless

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Topic: Cookware - does anyone use waterless

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seven2hold
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Posted: Jan 06 2011 at 4:16pm \| IP Logged

I'm in the market for new pots & pans. I have a Pampered Chef set that is more than 10 years old and the non-stick surface is showing up on our plates. :o(

I've decided to go to stainless steel for a number of reasons. I found information on waterless cookware on Amazon and I am intrigued. I've been reading all the reviews I can find on waterless cookware and have been watching waterless cookware demonstrations on Youtube. I am comparing prices, product descriptions and reviews and have narrowed my search down to Maxam KT17 (17 piece $195.91 with some -not all- great reviews ), Chef's Secret KTSS22 (22 piece $144.14 with some - not all - great reviews), and KT28 (28 piece $97.30 with no reviews). The KT28 looks exactly like the KTSS22 with more items and a lower price, sounds like a no brainer, but there are no reviews and I'm not certain it is the same company - maybe a knock off with lesser quality or same quality just no name brand.

Does anyone here use waterless cookware? What are your experiences? What brand did you purchase? Do you love/hate it?

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Kathy
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CrunchyMom
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Posted: Jan 06 2011 at 6:24pm \| IP Logged

My mom had it when I was growing up. Frankly, I'm not sure it really made a difference in how we cooked food

I, personally, will just use a steamer basket (CHEAP) if I want to use little water, and I think that oil and fat are important (and darn tasty) to add to or serve with veggies in order to increase vitamin and mineral absorption, and I think it would be boring to try and eliminate oil/fat from meat as well.

The only thing I really boil is potatoes.

Now, the pots are nice and heavy and fine to use. If you just want a weighty, stainless pot, I doubt you will dislike it. I have one of my mom's saucepans she gave me when I moved away from home. It doesn't have a handle, so it is usually relegated to holiday back-up/smelly stuff simmering on the back of the stove. Again, its a nice, heavyish saucepan. But, I don't use it for its "waterless" properties.

I personally prefer my cast iron pans and Le Creuset/Staub pieces as an alternative to non-stick. BUT, I realize it is cost prohibitive and I still have some stainless pieces because I just can't afford all enamelware at this point. I don't recall my mother ever cooking things much differently than I do now. So, even if you don't find the waterless way to be all you thought it would be, you will still have decent enough pans to cook however you want to.

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Lindsay
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