Use and Care

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.

General Instructions

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.

Never put cold water in a hot pan. Even as thick and heavy as Saladmaster cookware is, cold water in a hot pan could warp the cookware. Let the pan cool down first and then add warm water.

Do not put salt directly on surface of pans. When using salt, make sure it dissolves completely to avoid leaving white spots. Beware: Salt could even pit surfaces.

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.

Special Concerns


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.

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.

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.

Even as thick and heavy as Saladmaster cookware is, cold water in a hot pan or placing a hot pan in a sink of cooler water could cause the pan to warp. Let the pan cool down first, then add warm water.