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What is the differnce between "waterless cookware" and other pot/pan sets??
I want to get my roommies a gift before I move out of the country in May and I was thinking of a pot/pan set because they're moving into a new house and their pots/pans are BAAAAAD. One roommate keeps talking about the "waterless cookware" - but honestly, I can't afford that. Both "waterless" and others seem to be made out of stainless steel. Does anyone know what is so special about "Waterless"? Thanks! 
Below is the information I found out. Personally I haven't had any experience with it, but it sounds like it may be just a way to get more money out of your pocket.
There are 6 ways that cooking with surgical stainless steel waterless cookware is Healthier & Tastier.
1. Save Vitamins and Minerals
2. Cook at a lower temperature
3. Metal from the pot does not leach into your food
4. Cook without Oil or Grease for Lower Cholesterol
5. More Flavor
6. No need to add salt
When cooking food in water you lose 42% of the minerals through evaporation and pouring the cooking water down the drain.
When cooking with our waterless cookware you only have a 2% mineral loss. Can you afford to lose an additional 40% of the minerals from your cooked food?
The higher the heat you use to cook your food and the longer it is cooked at a higher temperature the more it destroys the nutritional value of most foods. Cooking with our waterless cookware preserves more of the nutrients of the food by cooking at a lower temperature to begin with (usually medium heat) and then very shortly thereafter reducing the heat to low,simmer or off.
Heavy Metal Poisoning
Most cookware leaches metals from the pot into the food that is cooked in it. Cast iron, aluminum, copper, and no-stick cookware can be a problem. Cast iron pots are so porous you can usually see the grease etc. coming through the bottom of the pan. Can you imagine what is living and growing in your cast iron frying pan? Aluminum has been linked to several diseases. Non-stick cookware has formaldehyde in it.
Have you ever used glass cookware? If you have, did you ever notice that the lid is always much darker in color than the pot after years of use? Often glass cookware is used without the lid on it. What has left the glass pot and gone into your food that makes it so much lighter in color than the lid after years of use?
The heavy metals that leech from poor quality cookware into your food are not the same as the minerals that your body needs for optimum health. Your body needs iron but iron from an iron pot or frying pan only contributes to heavy metal poisoning and is not healthy for you.
Today the average North American has 500% more heavy metals in their body than 100 years ago. Reducing or eliminating heavy metals in your body can greatly improve your overall health.
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