Saladmaster stainless cookware is "almost" waterless cooking, that's what makes them able to claim they keep more nutrients. I love my Saladmaster cookware bought nearly 25 years ago and still going strong. When necessary, I buff the insides of the pots with Barkeepers Friend (in a canister like Comet), and it shines right up.
Saladmaster, one small Revereware non-copper bottom saucepan, and my ever faithful Lodge Iron skillet and griddle are the only pots and pans in my arsenal. I do use ass little water as possible when cooking veggies.
Jan in VA