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What to do with Saladmaster cookware?

Yes, I know this thing is a total scam.

But a very kind soul gave me a Saladmaster skillet (with a cover) for Xmas.

What's the best way to put this to use?


Interior decoration?

Or can I actually use this thing to make something edible?

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  1. i guess you could start with the recipes on their website:

    i've [obviously] never paid attention the few times i've stumbled across anything about them, so i glanced at the website. from the little bit i just read, it appears the premise is to cook at low temperatures with no oil? is that about right?

    1 Reply
    1. re: goodhealthgourmet

      I think so.

      The darn thing looks awfully nice, but who knows ...

    2. I'm curious as to your impression of it. Is it voodoo or hype or decent cookware that seems to be overpriced?

      It definitely harks from a day when door to door salesmen were commonplace and some had products that had higher prices but sometimes much higher quality. Most of the cookware companies ended up being bought out by someone else for one reason or another. My mom has a set of HomeEc stainless steel pots and pans that were expensive when she bought them in the late 1950s but are still going strong today.

      The problem I have with the reputation of Saladmaster is I've never come across anyone who has owned any. It's easy today for a distributor to create an account for a site and extol the benefits of Saladmaster in response to someone's questions. Here is the opportunity for a review by a non-believer.

      3 Replies
        1. re: SanityRemoved

          Hey, if you didn't pay for it, just enjoy it. SM's are good for cooking well on low temps, so just braise away in it. Brown the meat, maybe the onions, put in whatever else you want with a minimum of liquid, put the top on and wait for the vapo valve to tell you it is ready to turn the heat down. And let 'er cook. The best looking old piece of cookware that I have is a waterless pot and lid that my mom got via Amway, way back in the 60's or 70's - I've used it a lot and it looks newer than everthing else. SM's are similar, probably made by the same company. Their distinction is their vapo valve that keeps foods cooking around 180 F, and in later models, the type of stainless steel that they use. Their 316 SS is definitely less reactive than their 304 SS models per my dh who uses those metals in his (non-cookware) industry, and their latest is a titanium mix that is supposed to be super non-reactive because of the molybdenum. I'm not sure what I think about titanium in cookware just yet, though....

          1. re: SanityRemoved

            I just sent a response. (See above) I have been a happy SaladMaster user for more than 50 years!!

          2. All I can remember was seeing the ad on TV with the guy denting another pot with the saladmaster pan. Your gift could make a good hammer!

            1 Reply
            1. How do you "know" it's a "total scam?" The cookware is made here, not in China, and the company has been around for a very long time. And no, I don't own any nor do I work for them. I realize that it's extremely expensive but you're making the rather elitist assumption that because an item is sold direct from a salesman rather than a brick-and-mortar establishment or (more recently) the Internet, it's necessarily a hustle. Vitamixes, Bamixes, Fagor Pressure Magic cookers (not the stuff they sell in Williams-Sonoma), and Thermomixes are all sold by demonstrators and are all extremely fine products that have stellar reputations for excellent performance and longevity; it's only recently that Vitamixes and Bamixes have also found their way into stores. Rather than continuing to look askance, I hope you did some research and got some use out of your (undoubtedly very pricey) gift.

              4 Replies
              1. re: MacGuffin

                Ok, if you do not believe it's a total scam, want to buy my Saladmaster set from me?

                It retails for $3,500.

                As a fellow 'Hound, I'll cut you a deal. 3000 even. Shipping to the CONUS.


                1. re: ipsedixit

                  I think you need to reread. I didn't post that it wasn't extremely (and very possibly too) expensive. In order to qualify, at least to my way of thinking, as a "scam" it would need to be expensive, and junk, and not perform as advertised. This isn't the case; people have owned their same sets of US-made waterless cookware for decades and have apparently made use of their lifetime warranties as well. I don't think that's a scam and I wouldn't have responded if you'd posted only that you thought it was ridiculously expensive.

                  You're a Hound--be somewhat more open-minded! Someone, who I'm guessing knows you're into food, gave you an expensive cooking appliance he/she thought you'd appreciate. Do the research and see if you can learn to cook in it in the way it was intended. It's an opportunity to expand your culinary horizons and you might even come to enjoy it or at least appreciate its quality. Cookware junkie (a Hound, I'm guessing, after my own heart) seems to have hit the nail on the head.

                  1. re: MacGuffin

                    It's functional and works.

                    But as advertised? Nope.

                    Straight from the Saladmaster website:

                    "Saladmaster Solutions Health Systems can change your life. This cooking system enables you to cook low-fat, nutritious meals that taste incredibly delicious. When you eat healthy food, you look better, feel better and live longer. Saladmaster Solutions is more than just cookware, it's a commitment to a better quality of life--that's the main difference."

                    (Source: http://www.saladmaster.com/index/WhyS...


                    Sorry, no dice here. My quality of life is no different because of my ownership of Saladmaster products.

                    1. re: ipsedixit

                      I have the same problem with a StairMaster I bought. It has been sitting in the corner of my bedroom for two years and I've yet to lose one pound!

              2. So what was the outcome? Do you like the pan?

                8 Replies
                1. re: andieb

                  It's ok.

                  It's functional and works.

                  My food cooks just fine. No better or worse than my $20 pan from WalMart.

                  1. re: ipsedixit

                    Well, I wouldn't expect "life-changing" either--I've been into the "health" thing for MANY years now, have a science background, and tend to be cynical by nature. But what does interest me is the waterless method for reasons of flavor (not to mention that I like to learn new food-prep techniques) and the fact it's supposed to be of really stellar quality. Obviously one can use this stuff as conventional cookware but have you tried to use it as intended?

                    1. re: MacGuffin

                      My mother has a full set of waterless cookware (Lifetime brand) she bought in the mid-60s. She paid $350 at the time (not a small sum then) and still has it. Some of the handles wore out/broke off, but the company is still in business and replaced them free of charge, no questions asked. The pans themselves are extremely durable and fairly heavy. My mom has a virtual museum of vintage cookware and dishes - she takes extremely good care of things.

                      They do indeed work as intended with low amounts of water. The lids are designed to sort of seal onto the pot to keep the moisture from the food in so things like veggies will steam in their own juices. The pans work well "normally" too. That being said, I'd never pay the current prices for it. I'd rather buy a full set of All Clad and even that would cost much less! You can find some of it on ebay if you're interested in trying it out.

                      1. re: Jen76

                        I've seen it on eBay (of various vintage, not too much of their current line last time I checked) and even thought the warranty is only valid if you buy from one of their salesmen, I doubt it would matter much if the quality's that good (how much can replacement handles cost?). The prices through their salesmen are extremely high--their largest set (which seems to contain every item they manufacture) is $5000 or so. That's 5% of a $100K income! Health Craft might be somewhat cheaper and is also supposed to be excellent; they manufacture Vitamix's Neova line but to lower specs than their own.

                        What's your opinion of the food's flavor when prepared waterless?

                        1. re: MacGuffin

                          Tastes like the food I cook in my rice cooker's steamer basket. ;) Steamed, but not water logged. Like I said, I think the quality is good, warranty is excellent, but the price is insanely high, and you can achieve similar effects with "regular" cookware. Also looks like West Bend (the company that makes the Lifetime) also makes the Salad Master stuff, among others.

                          Below is a link to a vintage piece on ebay that's very inexpensive. It looks just like a pan that my mom has. Not sure how warranty transfer works. It may transfer, but I'm not sure. Either way, if you're really interested, I would recommend buying a piece used or looking for it in a thrift store to try out first. I really don't think it's worth the "new" price.


                          That's actually one of the neater pans she has with the part that can be used as a bottom or a top.

                          1. re: Jen76

                            Hey, thanks! I really want to try the newer stuff but this might be a good intro!
                            I'm aware that West Bend produces the cookware for a number of waterless lines but I'm pretty sure they're all manufactured to different specs. I guess an analogy would be when people discovered years back that one factory in Japan (those were the days) was producing electronics that were sold under a variety of labels; a lot of folks got burned because they bought cheap, not taking into account that the specs were different. That's not to say that there might be some waterless cookware of poor quality but that there might be variations. I happen to like the little feature on the lid that the Saladmaster line has to indicate when to turn down the heat (seems like a useful gimmick).

                        2. re: Jen76

                          Could you tell me the name of your mothers cookware? I have some but the name has worn off.

                          1. re: Jen76

                            Could you tell me what is the name of your mothers cookware? It sounds like mine. Mine seal when taken off the heat. It was made by West Bend but I don't know the name. I gave mine to my daughter and I would like to buy some more. Thanks

                    2. Hi, ipse:

                      I say, keep it and use it enough to get a good experience base. I'm extremely skeptical about the "change your life" premise, and it may not satisfy you in the long run. But you're a respected poster here, and other CHs could benefit from what you learn in practice.

                      I would also suggest that *someone* here start a "library" (no, I'm not volunteering) of pans (like this and others, e.g., Visions, Zepterware, etc., etc.) so that real A-B comparisons can credibly be made. Maybe the Geek Engineers or Cooks Illustrated would be interested in your pan if you junk it. Just a thought.


                      1. Bought a small set in the 80's. Added to it over the next few years. Very high quality and still have it all, like new. Never tried to cook with it as it as described. All handles and knobs still intact and used often, almost daily.

                        1. We have some similar cookware I picked up at a garage sale. It's very durable and cooks well, I think.

                          1. I don't actually own my own set of Saladmaster, but my parent's have been cooking with them for years. In fact, my Grandpa bought his first set in the 70's, along with the Pyrex cookware back in the day. Anyways, I moved back into my parents home, and have been cooking with them for a couple years now.
                            Bottom line: It's for clean eaters. You do a specific diet, to eat clean? We do the Paleo diet. These are for you. Straight-up, clean food.
                            Take note: It's not for foodies/amateur chefs out there. It's not gonna give you the same experience as a cast-iron skillet. You can't crank up the heat like you would any other cookware, otherwise you lose the integrity of the metals, which are surgical grade steel.
                            But we love it precisely why it is what it is: Non-adventurous, just tasting my food, clean cookware.
                            We're definitely going to (eventually) invest in some, and I know that sounds ridiculous. But that's only because now that we've been cooking with them for years, we can actually taste the difference. We pay a lot for grass-fed, organic, free-range food. We pretty much eat more for our health vs taste. Doesn't mean we don't love great food, but why cook in cookware that puts toxins in our otherwise over-priced chicken?

                            2 Replies
                            1. re: jocon

                              I don't understand the "clean food" statement. How is cooking a vegetable austerely in a Saladmaster different from the same cooking method in good quality clad/tri-ply stainless steel cookware?

                              1. re: jocon

                                Hi, jocon:

                                Sorry, I can't resist. Your post is full of such startling claims, I just have to ask some more questions...

                                "Straight-up, clean food." Really? Streaming food in Saladmaster is no *cleaner* than steaming it in anything else.

                                "...lose the integrity of the metals..." What on earth are you talking about? This is gibberish.

                                "...surgical grade steel." How, pray tell, is this Saladmaster steel superior to that used in All-Clad or Demeyere, or even the cheapest SS clad? Some of these companies claim "aerospace" steel, too--same meaningless gimmick, different label.

                                "...just tasting my food... we can actually taste the difference." Without just repeating the word 'clean', how does your food taste any different cooked in one SS pan than another? Since you've (actually not you, but your parents) been cooking in it "for years", how do you know it tastes different?

                                "...cookware that puts toxins in our otherwise over-priced chicken." What toxins would those be that Saladmaster *doesn't* put in your chicken while other pans do?

                                Honestly, is it possible that Gramps and was taken in by crazy health-benefit claims, bought the stuff, and you're just *telling* yourself that your food is "cleaner", healthier, less toxic, etc.?

                                Face it, it's just clad cookware. Not a $3,000 miracle cure.


                              2. If nothing else, it's probably a functional (but not magical) piece of stainless steel cookware. If you need or want a pan that size, and its looks appeal to you, I'd say keep it and use it as a regular skillet.

                                1 Reply
                                1. re: Miss Priss

                                  My hunch is that all of the USA-made waterless cookware is of very high quality. I wouldn't go for a whole set but there are a number of pieces that Saladmaster offers that I'd like (such as the tea kettle and some of the bakeware). Also, I own Health Craft's spin on the kitchen cutter that pretty much all of the waterless manufacturers offer and I LOVE it. It's one of the handiest gadgets I own,if). of extremely high quality, to boot (I find the one Saladmaster offers less appealing).

                                2. Cook in it. For what it's worth I stumbled across this (doing a Salidmaster search LOL) and joined Chow just to give an opinion based on experience. I used my now ex's for 17 years. It was great stuff. Value is always in the eye of the beholder, and where one sees high value, another sees waste. I doubt you would have paid the same $112 I just did for a rusty bench vice. It’s called choice and why there is any market or for that matter types of food. Dubious health claims can be found in almost any health oriented cook book. But you can cook low fat in the product, and it was easy to clean, and in five military moves was never damaged. Have I bought a new set? No. I haven’t had that kind of disposable income. I do look on eBay from time to time, and it is on my list when I wander into a second hand store. Ya never know, one day could be my lucky day.


                                  1. I've had my set of Saladmaster cook ware for about 17 years. My mother hates them because the handles come loose and have to be tightened occassinally, but I don't mind it albeit that is my biggest complaint. At the time, I didn't make the decision to purchase them and thought my ex was crazy; however, as I point out to my mother, that she has purchased several sets of not quite expensive pots and pan and mine are still going strong.

                                    I love them because they clean up beautifully. I just take the handles off, take them outside spray with oven cleaner and wipe down (when I am not cooking the Saladmaster way and the high heat leave grease marks). I also love that you can flip the lids upside down and stack the sauce pans for convenient storage. You can also stack the pans on the stove and cook more than one dish on one burner.

                                    The health benefits are as one person states, cleaner cooking than teflon ( doesn't omit toxic fumes) and cooking at a lower heat doesn't omit as much carsinagins sp? as high cooking as well as cooking vegetables without boiling doesn't leach out as much vitamins and minerals as boiling does and most recipes call for little or not oil.

                                    You mention that you have a skillet, below is one of my favorite Saladmaster recipes. It calls for using the electric skillet, but that and the wok didn't make it out of the divorce for some reason. So, I've adapted it for the skillet with lid that I do have. Saladmaster advises when cooking with fruits and vegetables to rinse them with cold water in the pan that you will be using drain well and then follow the instructions for your recipe.

                                    When cooking with meat, start with a hot dry pan and suggests to lace a piece of paper towel in the bottom of the pan. Warm to medium heat. When the paper towel becomes golden brown, the pan is preheated. Remove the towel and continue with recipe.

                                    Mexican Pork Chops and Beans
                                    2 T Flour
                                    1 C thick chunky salsa
                                    2 T lime juice
                                    3/4 T Chili powder
                                    1/ 2 t garlic powder
                                    4 pork chops 1/2" thick
                                    1 (16 oz) can light red kidney beans; drained
                                    2 medium red bell peppers sliced
                                    Preheat skillet
                                    In bowl mix flour, salsa, lime juice, chili powder, and garlic powder; blend well. Place pork chops in skillet; cover with flour mixture.

                                    Spoon beans and pepper slices around the chops. Cover; cook until valve clicks. Reduce heat to med low; simmer for 30-40 minutes. Turn off heat and let sit for 5 minutes.

                                    2 Replies
                                    1. re: kank8n

                                      kank8n, it's good that you're pleased with your Saladmaster. However, I find nothing in your description that differentiates it health-wise or performance-wise from mid-range stainless steel cookware sold at Bed Bath and Beyond for one-third the price, except that the Saladmaster handles require more maintenance.

                                    2. Just for fun, because there are skeptics, there are those who say it is overpriced, and there are those with valued opinions but no hands on experience, and because I have a couple of minutes free right now, I thought I would select 2 (two) 15 piece sets for a price comparison. I sell neither. I suspect that if the words waterless or vaporware, or 'surgical stainless" were not used, they would not be viewed with disdain. I have never used copper cookware (other than ancient Revereware and if one pays attention to the task at hand, good meals can be prepared) so I stay out of the copper comments. No experience therefore no qualified opinion. I do however have and use a variety of pots and pans, to include "waterless", hard anodized, cast iron, 5 ply stainless, non-stick, a couple of carbon steel woks, etc. Some are better at certain tasks than others; not one is best for all tasks. So for those who believe the cookware is over priced, here is a comparison. And no, the sets are not identically configured. Both are USA made:


                                      4 Replies
                                      1. re: dcrb

                                        Hi, dcrb:

                                        Yes, I think you're proving one of the detractors' points: It's just clad.

                                        A-C doesn't need to sell snake oil to sell its pans--it's straight up clad. What it *does* need is high-profit retailers like Williams-Sonoma to peddle it.

                                        In general, the waterless outfits push their pans through Amway/Avon-like "affiliates", who regurgitate all these blatantly false health and energy "advantages" (See, http://www.360cookware.com/why-360-co... --where they say anyone can save $363.44/year in energy costs if they cook ONE meal per day!). Vapor Technology going a step beyond waterless cooking?

                                        These companies also send their affiliates forth, intentionally keeping them in ignorance of what's *inside* the pan. Not ONE of the many affiliates I've been pitched by knows the thicknesses of the materials used, and my calls to the "cookware engineers" on this all go unanswered.

                                        As I said above, it's just clad. If indeed 360 is comparable to A-C d5, then it's decent cookware, and they shouldn't have to make these preposterous claims. In the case of 360, with direct on-line marketing (no need to pay W-S or the affiliates), there is a HUGE profit. This should tell us what it's really worth.


                                        1. re: kaleokahu

                                          From the site kaleokahu gave:
                                          "With energy reduction of routinely 200-600% and more, a 360 Cookware set is an easy, effortless way to effectively conserve natural resources…and save money."

                                          Uhhh... it's been a while since I took a math class but is it possible to reduce energy used by more than 100%? Wouldn't 100% energy reduction equal zero energy consumption? Correct me if I am wrong.

                                          1. re: BruceMcK

                                            E, Bruce, Aloha:

                                            LOL, obviously you don't understand Vapor Technology employed in "clean" surgical steel.

                                            Seriously, if you (mis)spend the time, all the marketing pap for the "waterless" stuff is replete with doozers of this caliber. It is a target-rich environment for critical reading/thinking.


                                        2. re: dcrb

                                          I haven't been on here in a while. I checked your suggestions. The 360 looks like the deal of the century. I'd toss my Cuisinart for them. Just might do that down the road. I love large cast handles. That is the only thing s/m is missing. The Saladmaster had blown my mind. Now that I've recovered, I might do a 360. lol

                                        3. my lord how many people here actually cook? aside from my vintage iron collection that i love, i own cuisinart because it was cheaper than all-clad, not better though. then i discovered saladmaster that my girlfriend owns. i had a similar first impression. odd looking hooks that attach to button release handles and those lids that click when cooking. my girl cooks everything and anything in those pots. note that you must add water to make soup! LOL. anyway, i got to using them and i am a changed man. being a mechanic i really appreciate the solid construction and the "clean" metal these are made of. they don't burn and clean up in a flash. and yes, you use much less gas to get the job done. no chef uses electric. we both cook all the time and these are just the best i've used. buy once, lasts forever, made in the u.s.a. baby!!!! these can be passed on for generations. what is made today you can say that about? comparing these to a $20 wal mart pan is like comparing a ferrari to a fiat. if you can't drive, you can't handle the ferrari. if you can't cook, "you can't handle the saladmaster" case in point. the more you cook, the more you know good cookware.

                                          13 Replies
                                          1. re: jerrymcc

                                            Hi, jerry:

                                            Pretty much everyone here cooks, I think.

                                            If your Saladmaster came with the GF, then there're 2,500-3,400 fewer reasons to dislike it. Was she gifted the set or grow up cooking with SM?

                                            Three more questions: (1) Do you believe any of the health claims made by the company and it's peddlers; (2) Exactly how much less gas are you using than with your Cuisinart; and (3) What chefs are using Saladmaster?


                                            1. re: kaleokahu

                                              For me, it was less about quality of construction or materials, but the cost to value ratio.

                                              1. re: ipsedixit

                                                my secret, check the closeout sales on line at macy's. i picked up a $300 cuisinart set with a coupon for $79. has 10 pcs. all you'll need. that's a deal with a BANG !

                                              2. re: kaleokahu

                                                hi kaleo,

                                                when someone says they don't know what to do with expensive cookware and goes to walmart i have to ask the question. walmart has nothing i need or want. my gf is asian and cooks many different cuisines. she researched, tested and picked it apart before deciding to keep them. she has woks, rice cookers and all sorts of things as well. she knows good stuff.

                                                1) technique in the hands of the cook is what makes healthy cooking. good cookware are valuable tools to accomplish this. i don't like aluminum or coated cookwares. aluminum leaches into acid foods like tomatoes and has been linked to alzheimer's. coated or non stick cookware have unknown chemicals especially from china. s/s and corningware is a safe bet.
                                                2) don't have a meter on the stove but i can say the saladmaster uses a considerable lower flame to maintain heat and when turned off stays hot much longer than any others i have used. this would prolong cooking without further heating. by the way this is one of those claims i came to believe only with my own eyes.
                                                3) i had said chefs don't use electric. the brands seen on cook shows are sponsored and some bare the chef's names such as martha stewart, emeril, wolfgang puck, etc. can't be unbiased there. however, i do see most using all clad.

                                                my personal ratings list: desending price order
                                                1) fanatic level - saladmaster, west bend, related brands
                                                2) professional level - all clad, viking
                                                3) enthusiast level - cuisinart, calphalon, related chef brands
                                                4) lightweight - anodized alloys such as the original magnalite (retailers killed the company)
                                                seasoned and cooked like iron with half the weight. now extinct.

                                                let's not forget good old fashion iron. i own many of all types. all american and at least 60 years old, such as griswold, erie, wagner and the only new ones now are lodge.
                                                for casseroles, general baking, storing and reheating corningware is king. love those cornflowers. i have no idea what's in that stuff but it's space age. another usa lifetime product.
                                                i began cooking as a teenager with different ethnic friends and later to avoid unhealthy offerings served widely in this fat laden continent. it's become a love of mine and i enjoy strolling through restaurant suppliers and cook shops. i'm a bargain hunter and collector of quality american made products of yesteryear. more on that later.

                                                aloha, jerry

                                                1. re: jerrymcc

                                                  Hi, Jerry:

                                                  "walmart has nothing i need or want."

                                                  This may be the responsible position to take, but not for lack of good cookware at WallyWorld. It carries several lines of good wares, at low prices.

                                                  "technique in the hands of the cook is what makes healthy cooking."

                                                  Yes, but SM and the rest of the "waterless" makers drone on and on about the health benefits of their *cookware*.

                                                  Regarding aluminum's health effects, I think you're wrong. The Alzheimer "association" you mention has pretty much been debunked--it turns out that the diseased brain cells have an affinity for holding onto aluminum, rather than healthy cells becoming diseased *by* the aluminum. If you use anti-perspirants, antacids and toothpastes, you're getting far more aluminum than you ever would cooking in bare aluminum.

                                                  The energy efficiency thing is, I find, amusing. There is no physical reason why similar clad (e.g., SM v. Cuisinart) ought to have wide differences in economy. Cast iron vs. copper or aluminum? Sure. I think what causes many to conclude waterless requires less energy is that they're prone to follow the instructions *and keep the lid on* until it clicks or whatever.

                                                  I asked about chefs using SM, because I've never seen a set of it in a resto or institutional kitchen. Do you know of any?

                                                  Cast iron is fine, so long as the preparation does not require fast response times and you have a very even hob. Actually, IMO, electric coil stoves and CI is a good combination for evenness, even if it is poor for responsiveness. Vintage CI pans are cool things in their own right, though, I agree.


                                                  1. re: kaleokahu

                                                    aluminum is one of the most abundant elements on earth and very useful. cooking with aluminum poses some risks. baking pans that are seasoned or used with parchment paper are safe. most stovetop cooking is not. the effects of acid foods and using metal utensils introduces unsafe levels. here's the kicker. the use of fluoridated water in aluminum (teapots) creates a compound that is quite toxic to living organisms. check out a study from the university of michigan. best, just to not use them.

                                                    commercial cooking and home cooking are different animals. bigger cookware, bigger stoves, bigger heat requirements. "no comparo" cooking at home is more intimate and should be more energy efficient. electric looses that battle and you cannot "gauge" your heat. you know i have cuisinart and iron, right? i have noticed just by using them that the saladmasters have quite a unique personality. the lids fit precisely and that vapor valve caught my attention. odd. but works amazingly. also, the metal seems to transfer and hold heat like something from outer space. together there is a notable difference in cooking efficiency. the handles get honorable mention too. this is the kind of cookware that can last generations like iron.

                                                    i love my iron. whenever i make fish or chicken cutlets, pierogies, french toast, pancakes or anything else, i'm always asked how do you get that nice texture?
                                                    it's in the iron. nothing works better. the stainless is used for general sauteing, soups, sauces and steaming. by the way i see some talk about enameled iron. they are too delicate for my purpose and you won't see them in a commercial setting. the enamel can splinter over time and it is like glass. no thankyou. they do look nice to serve a holiday dish in. just can't be rough with them.

                                                    like the ferarri and the fiat. you have to drive them to know the difference.

                                                    aloha, jerry

                                                    p.s. are you hawiian?

                                                    1. re: jerrymcc

                                                      Can you please site your study for review. I did a search and couldn't find it but did fine this one which doesn't find a relationship


                                                      1. re: scubadoo97

                                                        you can spend hours of research through google on this subject. try searches like "aluminum cookware" "acid foods and aluminum" " fluoride and aluminum" "cooking and aluminum" "aluminum in the human body" be creative, there is a ton of info out there and many research universities post them. also there are a lot of independent research studies as well. some may conflict due to specificity in their focus. others have broad analogies that may not include definitive areas. cooking is not exactly a major research area unless there is a public health epidemic. i usually come across these when looking at something else such as fluoridated water. i don't log my searches because there's just too many of them. have fun researching. there's a lot to learn out there.

                                                    2. re: kaleokahu

                                                      the design seems to be the key. heavy metal construction with tight fitting lids and that clicker vent. that's what i noticed and it warns you to reduce the heat. most people overcook. after removing the pot from the stove the thing stayed hot for quite a long time. much longer than i'm used too. keep in mind i casually observed these things dozens of times till i was absolutely amazed. salesmen are idiots. they don't know any more about the cookware than you. i work at a dealership, i know. ever buy a car? ask them where the fusebox is. i rest my case. as far as the construction goes there may actually be a trade secret. big whoop but everybody has their nitch. i'm a realist. i go for performance, not glitter. this cookware performs, simple as that. my cuisinart is fine but i would not say they are the same. there are definite technical differences. if you need to commute the fiat is fine. want to go fast? the ferarri is the choice. it is an expensive luxury but who wouldn't want a ferarri? cookware is cheaper. i use the heck out of the cuisinart and will continue to. i like the iron better. as for your tinned copper. hope you never dry heat them. that tin will run out like water. tin melts at 450 F but can be easily recoated. it has gold like properties but more delicate. only use soft utensils like wood, plastic and silicone. they're real nice but not for heavy use. that would keep me from using them. i lean toward commercial grade for durability. i like blasting a stack fillets in the iron or steaming in low water. there goes that dry cooking nonsense. don't try that in your tinned copper. there are many different cookwares for many different techniques. you don't make soup in a frying pan or boil pasta in a wok, but if you had to you could make it work. just remember quality never goes out of style. always cook with style.

                                                      hanai, that would be greek?

                                                      aloa, jerry

                                                      1. re: jerrymcc

                                                        Hi, Jerry:

                                                        It goes without saying that if you turn down the heat (at the click), you're going to use less gas. But there is really nothing special about these waterless pans--they're just clad with tight-fitting lids. And until the makers start disclosing what's inside them, I won't even consider them to be in the same class as Demeyer, deBuyer, or All-Clad. Heck, I think Tramontina puts out better products. But I'm glad you and your wahine like SM.

                                                        As for staying hot after you remove the pan from the hob, that's half of a working definition of poor responsiveness. Sometimes you might want that, most times not, and the rest are mostly workarounds.

                                                        I have "dry heated" tinned copper pans quite a lot, actually. I've boiled one dry to the point of the smoke detector going off, not once but 3 times--no damage. You need to be a *little* careful, but it is a complete error to state that you cannot cook at temps above tin's melting point (437F, BTW). As long as there is oil or moist food in the pan (or the pan is not grossly overlarge for the portion you're cooking), there is really no effective max that I've found. But I'm not doing 3-minute pizzas, either. The next poele I buy that already needs retinning, I'll sear some steaks and try to find a max.

                                                        As for tinned copper being "not for heavy use", I think the staff at the 3 state kitchens and many top restaurants in France would disagree with you. Have you used it?

                                                        'Hanai' means adopted in Hawai'ian.


                                                        1. re: kaleokahu

                                                          I'm with you one this one, Tareo. There are a few pieces of SM I wouldn't mind owning but when my ship comes in, it's going to be mainly Brooklyn-made Hammersmith for me. Copper rocks. :)

                                                          1. re: kaleokahu

                                                            aloha kaleo,

                                                            i would love to try them out, i'm just scared about soft metals. i solder a lot and the thought always troubled me. did you get my post about idiot salesmen? i never listen to hype. i never believe claims that aren't obvious, like how well they are made. one can easily see that. i dismiss the waterless and health claims solely on common sense. i always add a dash of water or oil to to everything so as not to dry it out. the efficiency certainly beats cheap cookware if you haven't used anything else. the metal is definitely of high quality by the way it stays clean and doesn't react with foods. cheap stainless can do that. i find that clicking valve to be really helpful when not watching the pot ( "a watched pot never boils" ) like a little robot. i kind of get a thrill over that. how many times has a pot boiled over when on the phone. the one thing i see the s/m having is when steaming or soup making the lower flame needed is welcome. my cuisinart is fine but i would give a bar up to the s/m. that's one bar not ten. the heat holding when serving i really like. that's one more bar up. the switchable handles are nice, one more bar for good measure. that's three bars out of a possible ten. that would work out to a 30% price appreciation. we both know the price is more like 1000% which i personally find over the top. responsiveness is not an issue. heat stability is. all good cookware should offer that. heat retention comes from layering much like thinsulate in clothing. as you know they aren't mine but they sure are nice. i'll take all the s/m gifts i can carry. i have no negatives to report at all. they are in a class of their own. are the others better? no. are they value priced? no. if price is no object are they worth owning? yes. the demeyer would probably be my choice. however, i could never find all the different configurations i was looking for at one place for a good price. all clad being next in line and readily available same thing. then the cuisinart gods at macys gave me an offer i couldn't refuse. between the sales and coupons i was able to get every possible type of cookware at an average of 70% less than their regular pricing. i also have been collecting iron for years, hundreds of pounds worth. now my gf trumps me with the saladmaster. i don't even look at cookware anymore. i'm content in knowing i have cookware i will never wear out or ever have to replace. no enamel to baby, no recoating or special care to administer. my iron is decades old with a smooth jet black patina. the stainless shows a mellow amber glow that should be left alone. the saladmaster defies the laws of nature. my only test for the s/m would be how long would it survive at the bottom of the ocean? were there any on the titanic? i wonder if anyone has an answer for that. i'd love to know. now that would be a worthy sales pitch! oh, by the way, i think your tinned copper would be neither a fiat nor a ferrari, but an alfa romeo! not to shabby. the pro's i believe would lean toward the stainless lined version. ae: the ferrari. my gf has family in hawaii. she's filipino/chinese.

                                                            aloha, jerry

                                                  2. re: jerrymcc


                                                    Enjoy. Some like their waterless, regardless of the cost. Others like the All Clad, or Demeyre, or Mauviel, and don't blink an eye to the cost. Quality is not cheap. Some will cheer while others will sneer. Freedom is good.

                                                  3. Why is there cookware called "saladmaster"?

                                                    Jerry, if you answer, remember: paragraphs.

                                                    5 Replies
                                                    1. re: Jay F

                                                      hey there Jay F,

                                                      i'm usually pretty good with paragraphs. the posts seem to have a pretty good spacing and i haven't pre-composed any of my writing. i figured everyone here is used to the saladmaster name. i was thinking of asking the same question. i've been using my gf's set for a while now and recently noticed the name when i took a close look one day. the cookware was odd enough so the name seemed par for the course.

                                                      if my guess is correct i believe they make a salad shredder. this may have predated the cookware. i never use those, so i never looked into them. it is somewhat of an oxymoron. if you're cooking jumbo shrimp i'd say the cookware is fitting. many here believe as i do that an american manufacturer makes several brands such as lifetime, west bend and lately saladmaster that joined the club.

                                                      they are quality without a doubt. price seems to be an ongoing discussion as to their worth. i buy snap on tools and i have to tell you there are no favors for the working man. all clad also american is much more realistically priced but not cheap. i would estimate s/m is 3 to 4 times the price of all clad. direct purchase only, no stores, no sales, tough break.
                                                      i hope that all makes sense. i even indented my paragraghs. i'm ready for a book now. lol. i think i'll make a salad in one of the soup pots. by the way, are you an english major?

                                                      regards, jerry

                                                      1. re: kaleokahu

                                                        aloha kaleo,

                                                        i like typing in all lower case. it's so... utilitarian. like iron cookware. i do use upper case when needed. i miss those keys going up and down in the old typewriters. shows my age. by the way what did the girl scouts use? enameled iron, lol. i was my own scout and backpacked. started with aluminum, oooooh, then of course i had to go too lightweight stainless. i did carry a large seasoned steel pan for those fish fillets.

                                                        you just can't fry like that in anything else. i cooked a lot of things on an open fire in my life. makes all this cookware here seem like such a luxury. then i started using a wok. that was the perfect camp ware. i started making a thing called camp soup. i brought some crabs one time. certainly not an indigenous food in the forrest. saved all those pesky little legs and fish bones. threw in a packet of freeze dried minestrone soup mix and wala camp soup. the racoons were jealous.

                                                        this brings me to the subject of outdoor cooking. not your back yard bar b que but the real alone in the wilderness stuff. i have some interesting pictures of cooking outdoors without a kitchen. i don't know what i enjoyed more. the solitude of the outdoors or the food cooked under the sun and stars.

                                                        i would spend a good bit of time planning a trip which would include the most vital of all things. cookware and food. each following trip the equipment list would be refined to provide the best outdoor culinary provisions. simple but getting the job done with style. anyone ever cook in the wild or on a chuck wagon? what cookware would be used?

                                                        ciao, jerry

                                                        1. re: jerrymcc

                                                          Hi, Jerry: "i brought some crabs one time. certainly not an indigenous food in the forrest."

                                                          I say beware of people with crabs, and not just in the forest!

                                                          For carrying short distances, I have a small aluminum set of nesting pots/lid/frypan. For carrying long/difficult distances, I just use a large boiling cup and MRE-type pouches. For stationary camping, I like my traditional 3-legged CI Dutch Oven and a tripod setup.


                                                          1. re: kaleokahu


                                                            that wouldn't be a palco set would it? i have two stainless nesting sets. one is msr with the cutest teapot. the other is a tex sport which has a nice big soup pot. i have an iron wire grill with legs for over the fire. you can grill a chicken, fish, etc. and it can hold a good size pot of any weight. no saladmasters here. lol. aaaand, life would not be complete without a coleman stainless french press. i don't get female crabs or females with crabs. #1 male crabs only. because i'm a #1 male. lol. we can start a whole new thread on camp cookware. bring your bivouac and waterproof matches.

                                                            ciao, jerry

                                                            1. re: jerrymcc

                                                              No palco set here, Jerry. It was a set sold by REI back in the good 'ole days when membership numbers were 5 digits. It was made for the Svea 123, and came with a base, windscreen, two pots, the lid and a lifter.

                                                              MSR, another Seattle company, makes good stuff. I've got one of their stoves and one of their ice axes (one of their original products).

                                                              Be my guest on starting a camp cookware thread.


                                                    2. I bought a set of Saladmaster back in 1962 from a door to door salesman for about $200. It came with a set of carving knives, crystal glasses, the salad master chopping,grating gizmo which I used until the food processors came out, and a set of stainless flatware. I was19 years old and it is the best buy I ever made. I was about to cook some carrots when he came and he sold me on the pans by cooking my carrots with one tablespoon of water. The pans are still going strong. Once in a great while I have had to tighten the screw that holds the handle on and I replaced one pot , free except for shipping cost. That pot now costs more than my whole set! I love the stuff. If the lid is clicking, then the flame is too high. I never liked the frying pan or the soup pot. I prefer cast iron for frying. But I get perfect rice by bringing it to a boil, turning off the fire and waiting 20 minutes, perfect hardboiled eggs in 10 minutes with no ugly green ring around the yolk. I have cooked thousands of meals over the years with this cookware and still prefer it. Clean up is a breeze, no matter what gets burned in it. The skillet will make wonderful omelets, pancakes,stirfrys etc. Use the darned thing and when you do burn something, you will be very grateful that it is so easy to clean!

                                                      1. You have a wonderful gift. I bought my set when I was 17 began using it at 21. Am still using the entire set. I am now 66! I have never once regretted the purchase. Wish I could have afforded to give my girls a set. I have replaced a couple of handles. I even caught my 4 qt sauce pan on fire! It cleaned up, no sign of the fire, and I still use it. Oh, my electric skillet that I got free with the purchase still comes out of the cabinet for use, and is still as good as it was 49 years ago!

                                                        1. Saladmaster is incredible. I wouldn't be able to live without it. I cook food that tastes like raw and cooks so fast and easy. It did take me a little while to figure out my stove. One burner is hotter than the other but once I figured out each one.. It has worked amazing. My stove top lasagne is always a hit and I put the noodles in raw. So easy. I paid a lot for it but it has been the best investment we ever made for our family and with the lifetime warranty, I'm thrilled it will be around forever.

                                                          4 Replies
                                                          1. re: golferchick

                                                            "I wouldn't be able to live without it."

                                                            The irony is, this is the *least* obviously false claim I've read about Saladmaster.

                                                            1. re: golferchick

                                                              "I cook food that tastes like raw"

                                                              um isn't the point of cooking food to make it taste "cooked" otherwise why not just eat it raw and save $$$$ on cookware and fuel

                                                              1. re: JTPhilly

                                                                Texture? The fact that some foods shouldn't be eaten raw, even if they taste good that way?

                                                              2. re: golferchick

                                                                "My stove top lasagne is always a hit and I put the noodles in raw."

                                                                Most skillet lasagne recipes call for "raw" noodles. I mean, that's kind of the point of cooking it in a skillet, to do it all in one pan.

                                                              3. I love my cookware and do not believe it is a scam. It is expensive but it is made with 316 titanium steel from USA and that isn't cheap. Go ahead and cook with chinese steel or teflon and the metals are leeching into your food. The food definitely tastes better. It's all about what is important to you. You cook below 200 so you aren't killing the vitamins. Don't knock it until you actually try it. I LOVE my Saladmaster processor. I make healthy zucchini muffins with almond flour all the time. I grate my block cheese and keep it in bags instead of buying that expensive stuff in bags that tastes like plastic. As I said. I Love It. It has been selling for 46 years and is in 40 countries so that must say something about it

                                                                1. I have no argument with those who love their Saladmaster cookware (or who join Chowhound for the sole purpose of posting a favorable comment about it, and are never heard from again). Once you've paid that much for something, you'd better believe it's great!

                                                                  4 Replies
                                                                    1. re: Miss Priss

                                                                      Hi, MP:

                                                                      Liking it is one thing. But touting it for nonexistent or unsupportable reasons or attributes is quite another.

                                                                      The sellers of this stuff claim it's healthier than other cookware, when it's not. I've attended enough county fair-type demos/sales pitches of this stuff to see firsthand how thick they lay on these specious claims. IMO, they make their money principally by hoodwinking people who are fearful of losing their health and/or already have health issues. Pandering to this demographic is a low road everyone should call out.

                                                                      But you are right: Human psychology being what it is, if someone has misspent $2,500 on a $300 set of clad (or been given a set by a loved one), you can bet with confidence they'll never admit their mistake. Who knows?, hopefully they get some placebo effect from thinking it's smart/better.


                                                                      1. re: kaleokahu

                                                                        Kaleo, we're basically in agreement. While I won't argue with satisfied customers, I think the marketing tactics of most waterless-cookware vendors are shameful, as are their prices. And once the money is spent, the need to escape cognitive dissonance explains the purchaser's fierce defense of the cookware's value.

                                                                        1. re: kaleokahu

                                                                          Hi Kaleo,
                                                                          Rethink the gullible American public. If you have a good product you basically have to be a snake charmer to sell it. Think of all the ads of cheap crap that sell due to intense advertising. That's tough competition. It also drives up the cost to compete. The bottom line is this cookware is very high quality. Considering the price however, there are many alternatives. All Clad for instance is USA made and highly rated by chefs everywhere.
                                                                          Which brings us to the conclusion. If you spent too much for something and it ends up lasting you a lifetime and presumably many other lifetimes was it a bad deal? Not too many if any of Saladmaster's cookware are in landfills. Hey! maybe they should be called the echo friendly cookware. Now that would charm any snake. Even a gullible American.

                                                                          Aloha, Jerry

                                                                      2. My wife and I were given a set, including the electric skillet, when we were married in 1979. It has been used constantly and is still going strong 35 years later. The handles are not as shiny as they once were, but everything else is in great shape.
                                                                        I don't remember any claims of cooking without oil or any other magic things, but they are quality stainless cookware and durable.
                                                                        The electric skillet does have some sort of oil sealed between the two layers of the bottom and surrounding the heating element. This was supposed to give a very even heat. I guess it works because the skillet cooks very well. We don't use this one much but it works great.