I was delighted to discover that cooking without oil is surprisingly easy. To keep foods from sticking in the pan, you can sauté in wine, sherry, broth, vinegar, or just plain water. The trick is to just use a little liquid at a time. I use dried mushrooms a lot and always make it a habit to save the soaking liquid. I find porcini mushrooms produce an especially rich, dark, savory broth that’s perfect for my garlic and onions, and the added umami flavor makes it even easier to leave the salt out completely.
