I've never owned nor used waterless cookware. The other day I found in the used pots and pans bin a used, rather heavy/hefty, stainless steel skillet with no lid (but I'm sure it came with a lid when it was brand new). It's hard to read the bottom due to all the micro-scratches but I barely see this: "Pluramelt Flavor Seal stainless 18-8". The bottom diameter and the inner floor (where the food sits) are both ~ 7". I thought I'd use my Pyrex glass lid to cover the top of this object when in use. How is this used? Just put protein food and vegetables into the skillet and cook away? Is that all there is to this? If this waterless cooking works as a steamer, how is use of such a piece different from a standard stainless steel steaming basket set into a regular pot with water under the basket? Will the food alone provide enough water to make steam when I put on the glass Pyrex lid? Does one start out on HIGH on my glass-topped electric stove and then turn the dial down or does one start at the middle cooking "speed" and then go up or down? What's between the metal bottom of the skillet and the metal floor that the food sits on? I don't think there's just air between those 2 surfaces. Is there just various layers of metal between the 2 surfaces?