Some of the benefits of stainless steel cookware are its durability, its fast and easy clean up, and that it is nonreactive to most foods. Unlike other cookware, stainless steel can last decades because it does not have a surface that has been sprayed on. Waterless stainless steel cookware was unique because it cooked foods at a low heat and without the need to reach the boiling point in order to retain the essential vitamins. When boiled, the amount of minerals/vitamins lost in spinach in 52%, 47% in asparagus, 48% in carrots, and 41% in cabbage.