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You might be curious to know why this line of cookware
is called Saladmaster. It's an interesting story.
The original
Saladmaster machine, simple to use and easy to store, was our company's first
product. This handy shredder and slicer has repeatedly proven itself over the
years. The success of its innovative design created a demand for cookware as
functional as the Saladmaster Machine |
itself. With nutrition, convenience, and economy
always primary considerations, we developed cookware equal in quality.
Saladmaster utensils are state of the art. Inner layers of aluminum and
alloys promote radiant heat conduction. Outer layers of surgical stainless
steel promote easy cleanup and lasting beauty.
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| Here's Why So Many People are
Cooking with Saladmaster… |
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The
Handles
Storage has never been easier with our exclusive, detachable
handles. Plus, they provide for convenient stove-to-table service, turning a
pan into an elegant serving piece with just a click. Cleanup and storage are a
breeze, too! Simply remove the handles and place in the dishwasher or cupboard.
Versa Loc handles are safer and 200% stronger than industry standard. Best of
all no screws means no more loose handles! |
Cooking Surface
Regarding the metal,
most cookware sold in stores is an 18/10 grade of steel at best. Because of the
softness of this grade of metal, when heated, it expands and the food sticks to
the pan. 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.
The cooking
surface of Saladmaster® cookware is a 316L surgical stainless steel. It is
the highest grade of steel used in the cookware industry. It is non-porous,
meaning you can cook without oil and its much easier to clean than regular
stainless steel. 316L is safe as it does not react with the natural salts and
acids of your food.
"The kind of steel used in most stainless steel
cookware is not the best metal in which to prepare foods. Most stainless steel
cookware sold in stores is of such a nature as to allow chrome and nickel to
bleed out into foods as water and food chemicals react with the walls of the
vessels as they are heated. The chrome and nickel salts are retained when
ingested. They cannot be eliminated. They build up and in time can create
troublesome conditions." - Dr. Shelton's Hygienic Review -
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Heat Distribution
Many consumers believe that if a pan is
heavy it is good. It's not the weight that's important, it's how quickly the
pan heats up, how well it holds the heat and how well it distributes the heat.
Most products on the market have multiple layers of heat conducting alloys on
the bottom of the pan only. This means you have to constantly stir your food.
Often people become frustrated with traditional pots 'n pans because they stick
and |
burn at the bottom where the heat source is.
Saladmaster's cooking vessel is designed with 7-layers of steel. It is a
perfect marriage of metals that distributes the heat 360 degrees. Providing
completely even heat allows your food to cook faster at lower temperatures,
without the need of stirring.
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Temperature Control
All our stoves and fridges have a means
of controlling temperature, why doesn't our cookware have one? Since the
nutrition of our food can be damaged by high heat, temperature control becomes
an extremely important factor to considering the cookware you want to prepare
your food in. Your vitamins and minerals break down when exposed to
temperatures above 200ºF. Common cooking methods such as boiling
(212ºF), steaming (232ºF) and micro waving (400ºF) can
substantially reduce the vitality of your food. |
Saladmasters patented Vapo Valve activates below
boiling and below steaming. Because it cooks quickly at low heat it preserves
the majority of nutrition in your foods.
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| "Never before have
I cooked so often for myself. The payoff has been a loss of 22 lbs and a 67%
decrease in my triglyceride levels. - Bryan R. Daniel - |
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HIDDEN DANGERS OF COOKWARE
Most people
are aware of air pollution, water pollution and the dangers of household
chemicals. Studies are now showing that certain cookware can also be polluting
our bodies. Below are just some examples of how "traditional" cookware can be
hazardous to you and you and your family's health.
STAINLESS
STEEL
There are many grades of stainless steel. Regular stainless steel
cookware is made from different alloys including scrap metal. "Most
stainless steel sold in stores is of such a nature to allow chrome and
nickel to bleed into the foods as the salts and acids of the food react
with the pot." Dr. Shelton. For cleanliness and safety reasons, you food should
be cooked on only high grade surgical stainless steel.
CAST
IRON
Most porous of all metals. Grease can turn rancid in pores. Some
people believe that they can get iron from a cast iron pot. The reality is that
iron comes in a ferrous and a ferric form. Your body cannot assimilate the iron
(ferric) from a cast iron pan.
GLASS / ENAMEL COATED
Poor
heat distribution. Foods stick and burn. Contains lead. Lead can cause
reproductive harm and learning disabilities. Prop. 65 If gas is unleaded,
shouldn't our cookware also be free of lead?
NON-STICK COATED
Can scratch, chip and flake. "Exposure to Teflon resins at temperatures
above 393ºF may produce a condition termed polymer fume fever
characterized by flu-like symptoms such as chills, fever, body aches, nausea
and occasional vomiting." Federal Aviation Agency Occupational Health &
Safety Bulletin.
A chemical, C-8, used to make non-stick coated pans
has been linked to birth defects in humans to cancer in laboratory
animals. The chemical is also present in the blood for up to 4 years and can
show up in breast milk.
ALUMINUM
Very soft metal.
Extreme chemical reaction between food and pan. "All Vegetables cooked in
Aluminum produce hydroxide poison which neutralizes digestive juices,
producing stomach and gastrointestinal trouble, such as stomach ulcers and
colitis." Dr. A. McGuigan's Report on Findings for the Federal Trade Comm.
In Docet Case No. 540 Washington, D.C. |
If you'd like to
test the level of chemicals or metals leaching from your cookware you can do a
simple pollution test as follows:
- Take a sample
of each of the different types of cookware you are using and add 1 cup of water
- Adjust the
water with 1 tbsp of baking soda (sodium bicarbonate is used to simulate a
similar PH level often realized in cooking conditions).
- Bring water to
a boil for 5-10 min (your food is usually exposed to the pan for at least 10
min.)
- Add 1 tbsp
sodium bicarbonate to a glass of warm water & taste (your control should
taste salty)
- Taste water in
each of the other pans (taste will range from very bitter to metallic to…
#@!#$?
If you are
concerned about your health and would like to know more information about the
solutions available, contact pH Miracle Living at 760-751-8321 today.
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"I
can't believe it, the kids are eating vegetables like crazy."
A.
Ramirez |
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