How is waterless cookware constructed, and is stainless steel really the best material for cookware or is there another material that is just as good?
Rapid heat transfer, even heating, and a material that will hold the heat inside the pot is needed for a set of waterless cookware to work properly. Stainless steel is an excellent material for holding the heat inside a pot, as well as many other advantages. It contains the properties needed for waterless cooking, with one exception, stainless steel is not a good heat conductor. This problem could be overcome by making the base very thin, but this would make having a flat base impossible. A flat base is clearly needed for good contact with the heat source. Aluminum is an excellent thermal conductor, that’s why the base of most waterless utensils contains a thin layer of aluminum between the layers of stainless steel and other metals. However, aluminum is somewhat moderate in texture. During the process of waterless cooking there is a tremendous amount of steam-heat produced, and aluminum would have a tendency to become damaged during this process quicker and easier than stainless steel
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