"You only need to cook at very low temperatures to get the food to cook through," said Chef Dana Slatkin.
Known as the Beverly Hills Farm Girl, Slatkin is used to getting pans ripping hot to create beautiful color and sear food for flavor, but she tried pots and pans called 360 Cookware, where a low flame is used with a sealed lid, producing similar results.
"You put the top on while your food is cooking and you should be able to spin it around, and it just spins and spins.That's how you know you're cooking it the right way," said Slatkin.
A little water is put in the pan with the food. The lid goes on and locks in flavor, moisture and all the nutrients.
When the seal breaks, the food is done and it was cooked with vapor. But even the most seasoned chefs need to practice.
"It's very hard because you're not suppose to peek, and I actually ended up ruining a cheesecake because I couldn't resist," said Slatkin.
Slatkin made a blackened fish in the skillet and crunchy kale chips on a baking sheet with a mere spray of olive oil.
The pans have no chemicals or weird coating, but rather a high-quality steel that cleans with only water.
"This vapor technology, it didn't come about today. I think it's been around since the 1930s or 1940s," said dietitian Ashley Koff.
Koff is a fan of eating foods as close to their whole food form as possible, but she loves the benefits of limiting unnecessary fat.
Oil is about 134 calories per tablespoon that is saved by this method, so there's room for nuts, seeds, avocado, salmon and other foods with quality fat.
"It's not the idea that we have to get rid of all fat when we're cooking, but choose your fats," said Koff.
In addition, veggies retain their nutrients rather than being left behind in cooking water.
Slatkin says you can't taste the difference in flavor with her near fat-free meal of blackened fish, roasted potatoes, kale chips and spicy apples.
The cookware starts at $125 on up, but the company offers a lifetime guarantee.