So I'm having an argument.. and I just can't explain this in a way that manages to be convincing. So there are two pots in question: One is a special pot made out of a supposedly special material, and has a very tight lid. Once the lid is on, I observe that if you simply poured water on the top of the pot, the water would end up sealing the bowl tight. The lid was designed in such a way. The other pot is just some standard pot. Apparently, these standard pots burn when left unattended over fire, and this "special" one, does not, or at least, the charcoal parts can be rubbed off. This is the problem: Apparently water can be extracted from foods with the special one. A carrot and egg go in. No other water. Cook it. The egg goes from uncooked to cooked. The carrot is nice and puffy and well-cooked to an edible state. When everything is over, there is lots of water which wasn't there in the first place. Apparently the carrot has created water; this pot extracts liquid from foods. It's my strong opinion that this is rediculous. The water that is seen after all the (initially very dry) cooking is obviously extracted from the air. However, with regards to how this condensation, I'm not sure how to explain- I believe what's going on is that the humidity in the air is turned into steam. Being an enclosed pot, the steam simply condenses? But other than that, can someone please provide a full scientific explanation of what's going on, when you put a dry carrot, an uncooked egg and nothing else into a pot and seal it, then find more water in the pot when you're done cooking? It's not an airtight seal, mind you- Only the weight of the lid keeps the air in. Steam regularly escapes from the pot.