I recently started reading a little about these waterless steam cookware
items. Alot of times now when I sort of steam/boil brocolli and such I keep
the liquid for soup or something. I've never used a pressure cooker. So I
was wondering the other day with my brisquet if I would have been ahead
with a pressure cooker or these newfangled waterless cookware devices?

As for oil in the pan, I usually cook with olive oil and not much. I pour
fat off other things before I eat.