Waterless/greaseless Cookware

Q: I went to a Home and Garden show here in the Orlando FL area this past weekend and there was a cookware demonstration of waterless/greaseless cookware by Heathcraft. It was really nice cookware and I was tempted to buy a set which is really rather expensive - $2600 + for the entire set. I cancelled my order figuring that I had better research this in more detail before plunking down that kind of money. I am a regular type cook - no major cooking done by me. I like to try new things and this cookware seemed really good for lowfat heathier cooking. Does anyone out there own a set of this type of cookware and how do you like it? I'm really interested to find out other peoples experiences with it. I have searched the web and found a few other brands of this type but am confused about the different ply's used in making the pan and whether is is better to have a heavy ply on the bottom of the pan versus the rest of it (the Heathcraft demonstrated said it is better have the same ply throughout the pan - called it full body construction - due to the heat concentrating on the bottom of pans with more plys on the bottom therefore increasing your chances of burning food to the bottom of the pan). Also he praised how this cookware can be stacked on top of each other on one burner of the stove therefore saving electricity.

A: don't get suckered into it. those types of cookware are overpriced and over rated. you have to cook on a real low temp. any pan almost will cook fine at 200 deg. there is no secret to it all. all those pans have all these layers. well look at the best pans in the world. they do not have lots of layers no need. My goodness.... $2600 could buy you really first rate cookware! Like many others, I'm fond of All-Clad stainless cookware (and ScanPan for non-stick). As far as I know there is nothing Waterless about Waterless cookware. Fundamentally, any cookware with a highly conductive core (aluminum, copper, etc) doesn't need much liquid to avoid burning. My grandmother's Guardian aluminum cookware was considered waterless. You might want to consider professional quality cookware like those i mentioned, or adding some Le Creuset enameled cast iron skillets. All-clad has an aluminum core that runs up the sides as well as on the bottom. Great handles, heavy duty, and looks nice. There are a few styles of outer finish (all have stainless interiors): brushed aluminum, polished stainless, anodized aluminum, copper) If you don't mind some very small cosmetic blemishes on All-Clad (the kind you'll have anyway after a week's use on a burner) you might want to check out where I bought my cookware... they are great people, and ship worldwide.... I figure I saved about 50% off retail... now i ahve great cookware and can still pay my mortgage Take a look at their web site if you like... click on items for more information: http://www.outletsonline.com/cookware/catalog.html