FAQ

Cleaning Your Saladmaster

Posted in FAQ

Cleaning Your Saladmaster

Saladmaster is the world’s finest Stainless Steel Cookware manufactured in the United States. Knowing a few simple instructions in the care and use of your beautiful products will help to make them a real pleasure to use for many, many years.

Before Use

Wash each piece of your new Saladmaster Cooking System, including Versa Loc Handles, in warm, soapy water to which you have added one cup of vinegar per gallon of water. This removes all traces of manufacturing oils and polishing compounds. Rinse in clear, warm water and dry thoroughly with a clean, soft towel.

Normal Cleaning

After every use, remove Versa Loc Handles, wash cookware and handles in warm, soapy water, rinse and dry, or remove Versa Loc Handles and clean cookware in automatic dishwasher. Never use abrasive cleansers on the handles or clean them in the dishwasher as this may cause fading.
 

For Stubborn Stains or Stuck on food

Rinse cookware with warm water and sprinkle inside with mild stainless steel cleanser, such as Saladmaster Surface Master, and create a paste. Using a damp paper towel, rub in a circular motion. Rinse well in warm, soapy water to remove all cleanser and dry with a clean towel.

IMPORTANT! NEVER use steel wool or abrasive cleansers on the outside of your cookware or tops of the lids as they may scratch and dull the finish. Use only hot, soapy water on these surfaces.

Cooking Tips

Posted in Cooking Tips

Using your new Saladmaster is as easy as 1-2-3.

1. Use the correct size of pan—at least two-thirds filled with food.


2. Preheat pan for meats and poultry over medium heat, or start with a cold, dry pan for fruits and vegetables.


3. Listen for the clicking of the Vapo Valve. When the valve clicks, reduce heat to low so that the clicking stops.
Cook according to recipe instructions or desired doneness. 

Preheat pans over medium heat, according to your electric range setting. Preheating usually takes three to five minutes. To tell when a pan is properly preheated, splash a few drops of water on the surface. If the drops bead and dance, the pan is preheated.

Alternately, lay a paper towel in the pan; when the towel turns brown, the pan is properly preheated.When the Vapo Valve clicks, turn the heat to low. On an electric range, that might be as low as your stove can go.

On a gas range, heat is low at the lowest flame without going out. If your lowest flame is still too high, use a heat-reducing ring or pad on your burner.Once you have lowered the temperature and the seal has formed around the lid, you should not have to open the lid until the food is cooked.

Peek if you must, but after replacing the lid, spin it so that the Vapo Valve clicks, indicating that it has re-sealed itself. If it does not, increase heat until the valve clicks, then reduce heat to low.

High heat may cause warping. Also, foods are more likely to stick or scorch over high heat and cooking at a too high heat can cause food to shrink and dry. It is okay to bring large amounts of liquid to a boil, such as water for pasta, over high heat.

Lower heat after boiling point has been reached.

Keep in mind: It is never necessary to set your burner to the highest heat, even when boiling water.

 

As much as you will love using your new Saladmaster cookware, you will also appreciate knowing that your cookware, like sterling or fine wines, actually improves with age. With your new set, you can assume there will be a breaking-in process that takes about two or three months, during which your cookware becomes more and more efficient.

Cookware Questions

Posted in General Questions

Q: IF ONE WANTS TO COOK "GREASELESS," WHY NOT BUY "NON-STICK" PANS?

A: "non-stick" pan can cook with little oil, but there are disadvantages and hazards to using them. To start with, the coating wears off into the food, a little bit, every time you cook. Manufacturers tell you to dispose of the pan once its chipped, meaning you continually have to buy them over and over. Some sets of non-stick pans can be hundreds of dollars. This can get expensive over time.
If you are cooking on any chipped, non-stick pans, your food is directly exposed to the aluminum cooking surface… there is also a lot of controversy regarding consuming aluminum. If you read the back of a non-stick pan's label it will warn you not to have birds in the kitchen, as fumes released from an overheated non-stick coated pan can kill birds. Furthermore, the fumes can also give you "polymer fume fever." At 500ºF (6) different carcinogenic gases can be released from a non-stick pan. If inhaled, you can get flu-like symptoms, such as body aches, fever and nausea. A chemical found in non-stick pans called C-8 has also been linked to cancer in laboratory animals.
The last thing that touches our food in the cooking cycle is our cookware. Doesn't it make sense it should be clean and safe.

Q: I HAVE HEARD THAT ALUMINUM COULD BE HAZARDOUS TO YOUR HEALTH. Why do they make cookware that permits food to come in contact with aluminum?

A: THERE IS A LOT OF SPECULATION THAT ALUMINUM CAUSES VARIOUS HEALTH AILMENTS. The jury is still out on this one. The sale of aluminum cookware is prohibited in Germany, France, Belgium, Gr. Britain Switzerland, Hungary and Brazil. The FDA also forbids the use of aluminum utensils to store dairy products. Aluminum is quite porous and the chemical reactions that take place while cooking make it more pitted with age. In addition, all vegetables cooked in aluminum produce hydroxide poison, which neutralizes the digestive juices, robbing them of their value to digest food, producing stomach and gastrointestinal trouble, such as stomach ulcers and colitis. Source experts are now stating that the way you cook your food and what you cook your food on CAN and are just as important as what you eat.

Q: There are many brands of stainless steel cookware sold in stores. What is the difference?

A: When making a buying decision on cookware, you need to compare (3) very important features: the grade of metal, the distribution of heat. And temperature Control. Regarding the metal, most cookware sold in stores is an 18/10 grade of steel at best. Also known as 304 very common in retail outfits and some direct marketing selling. The problem with this gage of metal is that because of the softness of this grade of metal, when heated the porous on the pan expands and can then leach chromium, nickel and aluminum into the foods and can cause troublesome conditions. Also the food sticks to the pan and you are then forced to cook with oil and the pan becomes difficult to clean. In addition the natural acids and salts contained in our foods can create a chemical reaction with inferior cooking surfaces. Cookware sold in retail stores generally have a slab of aluminum or copper fused to the bottom of the pan. This gives good heat conduction, only on the bottom of the pot and because of the uneven heat, one must constantly watch and stir the food or it scorches, furthermore it doesn't cook uniformly and prolongs cooking time. In the end, you have to work harder to cook your foods. Also vitamins and minerals are sensitive to heat so the nutrition of our food can be damaged by high heat, temperature control becomes another important factor to consider when shopping for cookware. All our stoves and fridges have a means of controlling temperature, why doesn't our cookware have one? Without an accurate system to notify you when the internal temperature of your pan reaches a specific point, you would always be stuck in the kitchen, watching your pot so it doesn't boil over.
Some pans have steam vents, but if your vegetables are exposed to the high temperature of steam (232° F), you will destroy the life giving properties of your food. Life begets life. So keep your food alive when you cook below 200°F.

Q: Is glass cookware superior to other types of cookware?

A: It's fine for serving your food, but it's the very worst heat conductor of all cookware materials (even the manufacture admits that glass cookware has a cold spot in the center of the pan…). That means poor cooking results and unnecessary energy losses. There are other limitations and inconveniences associated with glass cookware. It won't melt but it will break! If it is exposed to hot and cold, it can literally explode into thousands of tiny pieces. A quick reading of the instructions will alert you to these potential draw backs in these types of pans. Health Professionals are also concerned about the use of lead in these pans. Studies have shown that lead, is a heavy metal that if consumed can cause damaging conditions overtime. 

Cleaning Tips

Posted in Cleaning Tips

Saladmaster is the world’s finest Stainless Steel Cookware manufactured in the United States. Knowing a few simple instructions in the care and use of your beautiful products will help to make them a real pleasure to use for many, many years.
 

Before First Use

Wash each piece of your new Saladmaster Cooking System, including Versa Loc Handles, in warm, soapy water to which you have added one cup of vinegar per gallon of water. This removes all traces of manufacturing oils and polishing compounds. Rinse in clear, warm water and dry thoroughly with a clean, soft towel.
 

Normal Cleaning

After every use, remove Versa Loc Handles, wash cookware and handles in warm, soapy water, rinse and dry, or remove Versa Loc Handles and clean cookware in automatic dishwasher. Never use abrasive cleansers on the handles or clean them in the dishwasher as this may cause fading.
 

For Stubborn Stains or Stuck-on Food

Rinse cookware with warm water and sprinkle inside with mild stainless steel cleanser, such as Saladmaster Surface Master, and create a paste. Using a damp paper towel, rub in a circular motion. Rinse well in warm, soapy water to remove all cleanser and dry with a clean towel.
IMPORTANT! NEVER use steel wool or abrasive cleansers on the outside of your cookware or tops of the lids as they may scratch and dull the finish. Use only hot, soapy water on these surfaces.

Care & Use

Posted in Care & Use

Sticking Food

Sticking is usually caused from too high of heat or improper cleaning. Saladmaster Cookware is designed to cook on lower temperature settings and high heat is never required.  

Scratches

You may use anything on the inside bottom of your cookware, even a mixer. You will scratch it, but you will not hurt the cooking ability of the cookware. Saladmaster is made to be used, not pampered.
To keep the cookware looking pretty on the outside (because that is what people will notice) never use an abrasive on the outside finish. If you want to use an S.O.S. pad on the inside, feel free to do so-but not on the outside. If anything sticks, add hot water and soap, and let set for 10 minutes.  

Discoloration

Sometimes a slight residue may remain on the cookware after cooking and cleaning. Usually this will appear as a white film. This is, primarily, sodium cooked out of foods and calcium deposits that the dishwasher will not remove. This is easily removed by using a stainless steel cleaner such as Saladmaster Surface Master. Simply rinse the utensil with warm tap water and drain excess water, leaving only a few drops. With this moisture, sprinkle in a small amount of Saladmaster Surface Master cleanser, to make a paste-like mixture. Using a dry paper towel, rub in a circular motion. Rinse well in hot soapy water to remove all cleanser and dry with clean towel.
It is possible that one of your pieces of cookware will turn blue on the bottom, or even on the inside. Don't panic. This appearance of blue means only that a high heat has been used for an excessive amount of time. You can scorch anything, even Saladmaster cookware, simply by using a high heat. If this does occur, rest assured that it will eventually fade away. Remember, you haven't hurt the cookware in this instance; you have simply burned the metal. It is still sanitary and will cook as efficiently and safely. Keep in mind: It is never necessary to set your burner to the highest heat, even when boiling water.