8 Tips on Converting Recipes to Your Saladmaster Cookware
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David Hopkins

8 Tips on Converting Recipes to Your Saladmaster Cookware

Moving from the Oven to the Stovetop

Most cooks have their favorite recipes, their old standbys. For this reason, some people are hesitant to change cookware—or their approach to cooking—for fear that they won’t be able to make their favorite foods anymore. Fear not! If you cook something in an oven, it will cook more efficiently in Saladmaster cookware on the stovetop (with a few rare exceptions), and your energy savings is enhanced too.

[To learn more about energy savings and how to cook with Saladmaster, contact your local Independent Saladmaster Dealership.]

But how do you convert your favorite recipes from the oven to the stovetop or in an Electric Oil Core Skillet? Here are a few conversion tips:

1. If you normally preheat an oven, you will also preheat your Saladmaster cookware. If you start your oven from cold, you will start your Saladmaster cookware from cold, and follow the usual medium-click-low methodology.

2. Cut the recommended oven temperature by 100°F/40°C in Saladmaster (e.g., if oven recipe says 350°F/175°C you would set your skillet to 250°F/135°C).

3. When you start from a preheated Saladmaster skillet, you will need to time or check on the dish being cooked. It is better to try to go by time because when you keep checking, cooking time is extended.

4. When cooking in preheated Saladmaster cookware, it will usually cook the dish in less time resulting in a fraction of energy used. For example, a regular box cake is typically cooked in the oven around 350°F/175°C; the same cake in the Saladmaster Electric Oil Core Skillet can be cooked at 250°-275°F/120°-135°C and typically cooks in 25 minutes.

If you have questions, simply call your local Saladmaster Dealership, and they will walk you through the recipe for our famous Saladmaster Veggie Cake.

5. You can also cook cakes in any of our stovetop skillets. Usually the 250°F/120°C for preheating a cake in the Electric Oil Core Skillet is a little above low on your electric stovetop dial. If using gas, it is usually where the flame is barely curling around the metal part of the flame diffuser.

6. Think about what you might cook on a cookie sheet, such as nachos, cookies, or other party snacks. These can be easily cooked in our larger skillets., and you don't have to manage the baking sheet. No oven mitts. No getting sheets in and out of the oven, and no hassle about where to set the hot sheet!

7. For dishes that require browning, like casseroles with a crumbly top, simply cook the majority of the time on top of the stove. Then, for the last few minutes, remove handles and cover to brown in the oven. Even though an oven is required for this, your cooking time will be less, and you can use your Saladmaster cookware for serving.

8. You can also cook cheesecake in our Electric Oil Core Skillet instead of the oven. Normally, one has to put their cheesecake pan over a pan of water so the oven stays super moist, not allowing your cheesecake to crack on top. Due to the sealing cover, you will find when you cook this in the Electric Oil Core Skillet, plenty of moisture collects under the cover. It accomplishes the same thing as the pan of water in the oven, only it's much easier.

If you are cooking a regular cake in one of our skillets, wipe the moisture off from under the cover about half way through the cooking process. It will cook a few minutes faster because it doesn't need the extra moisture like the cheesecake.

We hope these tips encourage you to try your favorite foods using the Saladmaster method. Let us know what your favorite recipes are! Comment on Facebook or Instagram, and use the #Saladmaster hashtag.

(This blog was originally written by "Chef" Pete Updike, Authorized Saladmaster Dealer.)

 

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