Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84 (Fortune 01.1b1); site rhino.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!sdcsvax!sdcrdcf!hplabs!hpda!fortune!rhino!marcum 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