Customer Care

Care and Use

Saladmaster is the world’s finest American made stainless steel kitchenware.
Knowing a few simple instructions for care and use will make them a pleasure to own, and will help you maintain the polished finish and luster for many years to come.


Cleaning Your Cookware

Before First Use

Hand wash each piece of your new Saladmaster cooking system, including the handles, in warm, soapy water. Add one cup of vinegar per gallon of water. This removes all traces of any residual manufacturing oils, polishing compounds and any shipping debris. Rinse in clear, warm water and dry thoroughly with a clean, soft towel.

Normal Cleaning

After each use, remove handles and wash both the cookware and handles in warm, soapy water. Rinse and dry. You may also remove the handles and clean your cookware in the dishwasher. Use only nonabrasive cleaner on the handles and avoid cleaning handles in the dishwasher.

For Stubborn Stains or Stuck-On Food

Rinse cookware with warm water and a mild stainless steel cleaner, such as Saladmaster Surface Master. Create a paste with the cleaner and a small amount of water, then rub the paste in a circular motion using a damp paper towel. Rinse well in warm, soapy water to remove any remaining cleaner, and then dry using a clean, dry towel.

IMPORTANT! Only use hot, soapy water on covers and exterior surfaces. Avoid use of steel wool and abrasive cleaners on the outside of your cookware or on top of the covers, as this may scratch and dull the finish.

The Saladmaster Cooking Method

Using Your Saladmaster Cookware is as Easy as 1-2-3

1. Use the correct sizes pan and fill it, at least two-thirds full of food.

2. Preheat the pan on medium heat prior to use when cooking dense foods like meat or poultry. Preheating usually takes three to five minutes. To tell when a pan is properly preheated, splash a few drops of water on the surface. When the water drops skitter on the surface, the pan is ready to use.

For fruits and vegetables. it's not necessary to preheat the pan.

3. Begin cooking by placing ingredients into the pan and cover with a lid over a medium heat setting on your cooktop. Listen for the sound of the Vapo-Valve. When the valve clicks, reduce the temperature to a low setting. Cook according to recipe instructions or desired doneness.

The Saladmaster Vapo-Valve

When the Vapo-Valve clicks, it's time to turn the temperature to a low setting. On an electric range, that will be the lowest setting. On a gas range, set to the lowest flame without the flame going out or turning off. If the lowest flame is still too high, use a heat-diffusing ring or pad made for gas ranges. 

Once the vapor seal has formed around the cover and you've lowered the temperature, avoid opening the cover until the food is cooked. Peek if you must, but after replacing the cover, spin it slightly, so the Vapo-Valve clicks, indicating the cover has resealed itself. If it does not, increase heat slightly, until the valve clicks, then reduce the heat to low.

Cooking Temperatures & Your Cookware

Be cautious when cooking on high heat, as excessive heat can cause warping. Also, when the cooking temperature is too high, your food is more likely to stick, scorch or burn. High heat can cause food to shrink and become dry, which can cause a reduction in nutritional value.

It's okay to bring large amounts of liquid to a boil in Saladmaster cookware, such as water for pasta, over medium to high heat. Once the boiling point is reached, reduce the heat to a lower temperature setting. Keep in mind that it's never necessary to set a burner on the highest heat, even when boiling water.

Avoid rapid changes in temperature, such as placing a hot pan in cold water. This can cause stainless steel to warp. Be sure to let your cookware cool first, then add warm water. Never put cold water into a hot pan.

Refrain from placing salt directly on the interior surface of your cookware. When using salt, make sure it dissolves completely to avoid leaving white spots. Salt can cause pitted surfaces.

Special Concerns

 

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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.

To keep the cookware looking pristine on the outside, 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 pan with warm water and drain excess water, leaving only a few drops. With this moisture, sprinkle in a small amount of the cleaner, 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 cleaner and dry with a 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.

YOUR COOKING COACH
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