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From: marcum@rhino.UUCP (Alan M. Marcum)
Newsgroups: net.cooks
Subject: Re: Cookware
Message-ID: <262@rhino.UUCP>
Date: Fri, 21-Dec-84 11:50:20 EST
Article-I.D.: rhino.262
Posted: Fri Dec 21 11:50:20 1984
Date-Received: Sun, 23-Dec-84 07:59:34 EST
References: <184@faron.UUCP> 
Reply-To: marcum@rhino.UUCP (Alan M. Marcum)
Organization: Fortune Customer Support
Lines: 16

I have a set of waterless cookware, made of surgical-grade
stainless steel.  I really enjoy cooking with the stuff,
especially vegetables.  You cook over low heat, adding almost no
water (sometimes none at all).  The water in the food escapes,
and the pots are designed so that a water-seal forms.  The
nutrients remain in the food without getting washed out or
destroyed by excess heat.  There's also a frying pan as part of
the set; one can fry chicken without additional grease.  In
addition, the food tastes GREAT.  My set is 20 pieces, costing
about $450 or so (yes, I know, similar sets often sell for $700-900).

I still prefer a cast-iron skillet for scrambling eggs, though,
but for almost everything else, give me my waterless.
-- 
Alan M. Marcum		Fortune Systems, Redwood City, California
...!{ihnp4, ucbvax!amd, hpda, sri-unix, harpo}!fortune!rhino!marcum