Main

Cooking Systems

Life Changers

Cookware Articles

Health Articles

Products

Warranty

Our Team

Career Opportunity

New Owners

Cooking Tips

Common  Mistakes

Monthly Newsletter

Testimonials

Recipes

Dinner Presentation

Cookbooks

Cooking School

Cooking GREEN

Support Local Farms

HEALTHY FUTURE

Whole Foods & Nutrition

Vegan- Vegetarian Diet

Organic Foods

Healing & Wellness

Photo Album

The Cancer Project

Getting started is easy. There are just a few simple guidelines that need to be followed in order to take full advantage of the Saldmaster cookware.
Before First Use: 
Wash each piece of new saladmaster cookware in your sink using hot & soapy water that contains 1-cup vinegar. This removes all traces of manufacturing oils and polishing compounds. Rinse in clear, hot water and dry well with a clean non-abrasive towel. 

Daily Use cleaning: 
Wash in hot soapy water; rinse and dry; or just use the dishwasher. (Avoid the heat dry setting) For stubborn stains or stuck-on food, rinse pan and sprinkle saladmaster surface master cleanser. Never use steel wool or hard abrasives on the outside of your cookware as they might dull the finish. Try to keep handles out of water. Just wipe clean & dry (especially inside).
If you happen to burn your pan it is simple cleaning, by placing a inch or more of water in the pan and boil on the stovetop until all the burnt food boils off, make sure to add more water if the water boils down.

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 pan frying tofu, veggie burgers, tempeh or seitan over medium heat.
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. 

COOKING METHOD AND TIPS

It is important to remember that a learning curve is normal and expected while adjusting to the new cooking method. Every burner and every stove have a different temperature at medium and low. A little bit of experimenting is required to find the ‘true’ medium and low settings on each burner.  Expect to burn or scorch a few meals while adjusting- the best part is thanks to Saladmaster’s vacuum cooking method you will not transfer the burnt flavor into the rest of the meal! In the event that something does burn that indicates that the medium setting was too high. Simply reduce it for next time. Adding a few tablespoons of water inside the pan before adding your foods will help you with the learning curve.

Waterless Cooking
Although your cookware can be used for all types of cooking, it is especially designed for low moisture cooking known as waterless cooking. The low moisture method is a unique way of cooking foods at lower temperature settings in their own natural moisture.

What is a water seal?
Each utensil has been specially designed to form a water seal with its cover. This seal is the relationship between the cover and the utensil when the food in the utensil is cooking at the right temperature. The seal prevents vapor from escaping and the moisture drops back into the pan to thoroughly baste foods as they cook.

All you need to know is
Medium- Click – Low
To form a water seal, begin by heating utensil on medium heat with cover in place. When vapo valve clicks reduce heat to the lowest tempature setting. You know the water seal has been formed when the vapo valve stops clicking and the lid will spin easily if the knob is turned.

Tips for forming water seal
• If the cover does not spin easily, the temperature setting may be to low- increase the setting.
• If the steam escapes from around cover, the temperature setting is too high- reduce the setting.
• If vapo valve continues to click after reducing heat to the lowest setting, a flame tamer or heat diffuser may be needed. 
• If the vapo valve isn’t clicking? To insure you have a seal put cover on the pan, pour a few tablespoons of water on top of the cover and spin the lid, the water will run off the cover down to rim to help create a seal.

STOVE TOP ROASTING

Always choose the size of cookware which will be most nearly filled by the quantity of food that you are cooking. Preheat vessel to medium setting. Check for proper temperature by placing a couple of drops of water into the roaster. The water should bead and roll all the way across the bottom. Now place vegetables into preheated pan and sear. Cover and wait until vapo-valve activates very steadily and the lid is hot to the touch. Reduce the heat to a low setting which stops the vapo-valve from clicking. You should feel a slight resistance or vacuum when you pull lightly on the lid. Follow the guide in the Saladmaster cookbook for timing and desired doneness.

BAKING ON TOP OF THE STOVE

Cakes and quick breads may be baked on top of the stove in your cookware.
Easy stovetop baking instructions:
Using a paper towel slightly braise the utensil with a very small amount of oil. 
Preheat utensil over medium-low heat for 3-4 minutes.
Pour batter into pan and cover.
When the vapor escapes and the cover is hot to touch, reduce heat to the lowest setting and bake for approximately ½ the time specified in the recipe.
Note: To remove excess moisture from food, tilt the cover during the last 5- 10 minutes of baking. Browning of the food will be slight.
You can use your oven in the oven for baking or roasting and broiling. Just remove handles first.

IMPORTANT: For oil free frying, a strong thin edged steel spatula is best. Plastic and Teflon spatulas tend to push the food rather than lift it effectively.

 Preheat utensils
When preheating is recommended, use the medium heat setting for 3-4 minutes before adding food.
 Water test for preheating
• Add a few water droplets into the utensil
• If the water droplets sizzle and bounce, the utensil is pre-heated and foods may be added.
• If the droplets do not sizzle and bounce, pre-heat utensil a minute or two longer before adding foods.

Oil Free Pancakes: Preheat skillet to medium on large element of stove or preheat the electric skillet to 375F. Do the water test. Pour pancake batter onto the preheated pan, and then flip when the top has bubbles evenly across it.
You may leave the oil out of the recipe as well.  If pancake sticks and burns, lower the heat. If the pancake sticks and seems to take too long, raise the heat. Once you’ve found the ‘correct’ setting, it’s simple for next time!

Oil Free French Toast: Use same method as pancakes

Stir Fry Method:
If using the Wok, preheat to medium then just before beginning to cook increase the heat to medium high. Add onions tofu and hard vegetables first, followed by more sensitive vegetables such as broccoli, and peppers. You may stir-fry as usual or make use of the vacuum to do a “still fry”. To still fry, simply sear the tofu and harder vegetables then after adding all remaining ingredients, sauces etc., cover fully then reduce to low when the vapo-valve clicks.

Oil Free Hash Browns:
Frozen: Preheat to medium. Do water test. Place hash browns on pan, then flip when golden brown.
Fresh: Grate potatoes on #2 cone. Rinse and drain well, then dry on a towel.  Place the potatoes on preheated griddle, and flip when brown. Tip: Frying with some onion will help hash browns to release more easily.

Fruits & Vegetables:
Start in a cold pan
Select the ‘right sized’ vessel (2/3 full)
Watch for food particles preventing seal
Create a water seal by putting a few T. of water on top of the lid.
Many vegetables may be cooked in the same pan
Watch for tilted burners- these can cause all condensation necessary to activate seal to run to one side, preventing a proper vacuum.
Cook more temperature sensitive vegetables on top of more hearty vegetables. Example: Cook broccoli on top of carrots.
You may consider “rinsing and draining all foods for your first few meals, or adding a few tablespoons of water to the pan until you find the true mediums and lows on your stove

Potatoes, Yams, Turnips and other Starchy Vegetables:
These vegetables should be well rinsed and drained. This leaves tiny water droplets on the surface of the vegetable which aids in activating the vapo-valve. Suggested cuts: #3 & #5 cones

“Encapsulated” or Dry Vegetables:
Some vegetables will not release sufficient moisture to activate the vapo-valve.  Broccoli, Cauliflower, Green Beans, Brussels sprouts:  Rinse and drain. Select a lower medium heat, and then reduce to low when vapo-valve clicks steadily. Corn on the Cob:  Husk corn, Rinse husks under the tap then place like a bed in the bottom of cold roaster.  Start on medium heat, when vapo-valve begins to click turn temperature setting to low for 12 minutes.  Incredible flavor!
 
 

Cooking Soups
Cook broth's on medium-high heat add remaining soup ingredients, put cover on and then drop temperature to low when clicking happens. 

Dried Beans and Legumes 
 Rinse the beans well and place in enough water to cover generously. Remember that beans will double in bulk after several hours of soaking. Look for shriveled or damaged beans and remove any that float. Soak the beans for 6 to 8 hours or overnight. Drain the beans and refill the pan with enough water to cover. Place the pan over medium high heat and cover. When the vapo valve clicks, reduce heat to low and continue cooking until tender. Most beans should cook one hour. Lentils require 15- 20 minutes. Chick-peas and Soy beans require 1-2 hours or more. 

Cooking Veggie Burgers, Seitan or Tempeh
 Pre-heat your cookware to medium heat, for 2-3 minutes. You can use a small amount of non-stick cooking spray or oil but it is not necessary. Just let the burger cook on one side until it releases. (Wait until it is browned a little before flipping) then repeat cooking on the other side.

Cooking Tofu 
 Pre-heat your cookware to medium heat for 2-3 minutes. Place tofu slices on pan and let it simmer and sear. You can use a small amount of non-stick cooking spray but it is not necessary, if you like it crispier use spray. If you’re cooking a tofu scramble you don't need to use any oil. Just place your lid on for moisture, and keep your lid on while cooking. 

Cooking Rice

Brown long grain varieties 
Add 2 cups of water for every 1 cup of rice, Start at medium- high heat to get the water up to a high simmer/boil with lid ajar approximately 5-8 minutes.  When you the place lid on reduce the heat down to medium-low the vapo valve will have steam venting out – don’t worry about this it takes a few minutes for the heat inside the pan to drop, when the vapo valve keeps clicking rapidly turn to low to tenderize. Takes a total of 35 minutes

Brown short grain varieties 
Add 2 1/2 cups of water for every 1 cup of rice, Start at medium- high heat to get the water up to a high simmer/boil with lid ajar approximately 5-8 minutes.  When you the place lid on reduce the heat down to medium-low the vapo valve will have steam venting out – don’t worry about this it takes a few minutes for the heat inside the pan to drop, when the vapo valve keeps clicking rapidly turn to low to tenderize. Takes a total of 45 minutes

White varieties
Add  1 ¾ cup of water for every 1 cup of white rice , Start at medium- high heat to get the water up to a high simmer/boil with lid ajar approximately 3-5 minutes.  When you the place lid on reduce the heat down to low the vapo valve will have steam venting out – don’t worry about this it takes a few minutes for the heat inside the pan to drop, if  the vapo valve keeps clicking rapidly turn to a lower temperature to tenderize. Takes a total of 15-25 minutes

If you’re using the electric oil core skillet start at   Rice 1 setting with a 2-1 ratio.
 

Cooking Other Grains

Grain (1 cup)                      Water         Cooking time         Yield 

Amaranth                            2.5 cups       15 minutes           2.5 cups
Barley, Hulled                     3 cups          40 minutes           4 cups
Buckwheat (Kasha)            2 cups           15 minutes          3 ½ cups
Bulgur                                 1 ½ cups        15 minutes          3 cups
Cracked Wheat                  2 ½ cups        15 minutes          3 ½ cups
Cornmeal (Polenta)            2 ½ cups        7 minutes           3 ½ cups
Couscous                             2 cups           10 minutes          2 ¾ cups
Job’s Tears (toast 1st)        2 ½ cups       45 minutes          3 cups
Kamut                                  3 cups           50 minutes          2 ¾ cups
Millet                                   2 cups           15 minutes          3 ½ cups
Oat Groats                          2 ¼ cups        50 minutes         2 ½ cups
Quinoa (keen-wa)                2 cups           15 minutes          2.5 cups
Rye Berries                         3 cups           50 minutes          2 ½ cups
Spelt                                     3 cups           60 minutes          2 cups
Teff                                      3 cups            10 minutes          3 cups
Triticale                               3 cups           45 minutes           3 cups
Wheat Berries, Hard (Red)2 cups           1 ½ hours            3 cups
 

When Cooking  Fresh Vegetables: Rinse the veggies well or sprinkle a few teaspoons of water on veggies, fill the pan 2/3 rd full (choose the right pan for the job) start on medium heat, place lid on pan and put a few drops of water on lid and spin the lid to insure a good seal has happened. When you hear the clicking turn it down to low. If you need to check you veggies to see if they are cooked to the texture you like, go ahead and peek but return the lid with a spin.

When Stir Frying Veggies: Heat skillet to  medium high and add a small amount of water & oil. Add veggies, stirring quickly. Turn skillet down to low before serving.

When Cooking Frozen Vegetables: Place veggies in pan and cover with lid. Start cooking at medium heat then turn down the heat to low when the clicking happens. Cook for appropriate time.

When Cooking  Low Carb. Potatoes: Use the shredder cone #2 Rinse shredded potatoes in hot water to drain off starch. Place rinsed potatoes in the steamer basket in a 3 qt pan. Start at medium heat, turn to low when clicking happens.   Cooking time is usually 15-20 min.

When Cooking Rice:  White: Turn down when the click occurs, and cook for 20 minutes or so. Brown Rice: Let rice simmer on medium low until almost all of the water is gone, then switch to low vacuum seal for the last few minutes. 

When Cooking Pancakes: or french toast pre-heat skillet to Medium, Spray skillet with pan oil spray, cook pancakes. Drop the temperature down to med-low and continue cooking as many pancakes as desired (spraying skillet every few pancakes with spray oil.)

When Cooking Pasta: Cook it in the traditional way with boiling water with out a lid. Unless using moisture from vegetables &  pasta sauces in electric oil core skillet  with one of favorite recipes (Lasagna), then you don't need to boil or pre-cook pasta.

When Cooking Soups: Cook broth's on medium high heat add remaining soup ingredients, drop temp to med. low, put lid on and then drop temp to low when clicking happens.

When Baking Foods: Follow normal baking cooking guidelines. No spray oil is needed with the cookie sheets! I use spray oil for the cake pans with cakes.

When Cooking Meat: Pre-heat your cookware to medium- high heat place meat in hot pan and push down with a fork so the meat makes good contact with the pan for a good sear  keeping the lid off for proper cooking time. Before turning your meat put the lid on and let the moisture help release the browned meat. (most meats only take 10-20 min on each side). Repeat process for the second side. 

When Cooking Fish :Pre-heat pan to medium low,  for Poached effect add a little moisture such as broth or water. Place the fish in pan and place the lid on for cooking them the set amount of time.  If you want a  pan fried effect add a spray oil to the heated skillet, then place fish in Skillet. Put the lid on and turn down when clicking occurs.

When Cooking Eggs: Pre-heat your cookware to medium- low heat.  For a poached egg add a tablespoon of water, one per egg in your skillet with  eggs put the lid on to cook. For a fried egg spray a little cooking oil in  your heated skillet, add eggs, put  the on lid and cook. For Scrambled Eggs add water or  cooking oil in heated skillet, add the whipped eggs, and scramble, put lid on and cook. For an omelet spray skillet, add eggs,  place lid on and cook. For making an omelet  pour eggs in heated oiled skillet then add veggies, cheese  and flip - put lid on and cook. For  making boiled eggs place a couple folded wet paper towels in the bottom of  the pan place whole eggs on top of wet paper towels, start on medium low heat,  then drop heat to low when clicking happens cook 5-15 min ( depending on quantity).

Dried Beans and Legumes:Rinse the beans well and place in enough water to cover generously. Remember that beans will double in bulk after several hours of soaking. Look for shriveled or damaged beans and remove any that float. Soak the beans for 6 to 8 hours or overnight. Drain the beans and refill the pan with enough water to cover. Place the utensil over medium heat and cover. When Vapo Valve clicks, reduce heat to low and cook until tender. Most beans should cook one hour. Lentils require 30-35 minutes. Chick-peas and Soy beans require 3 hours or more.

When Cooking Veggie Burgers:  Pre-heat your cookware to medium heat, for 2-3 minutes. I use a small amount of  cooking spray oil but it is not necessary. Just let the burger cook on one side until it releases. (wait until it is browned a little before flipping ).

When Cooking Tofu:  Pre-heat your cookware to medium heat for 2-3 minutes. Place tofu slices on pan and let it simmer and sear. I use a small amount of olive oil spray (Spectrum Naturals is my favorite brand), because we like it crispy. If your cooking a tofu scramble you don't need to use any oil. Just place your lid on for moisture, and keep your lid on while cooking.
 
 

Poached egg: After your skillet is heated add 3 tablespoons of water into your pan, put egg on top of the water in skillet place the lid on & cook for 1-2 mins. 

Fried egg: After your skillet is heated spray a little cooking oil or put a little butter in your heated skillet add eggs, place the on lid and cook for 1-2 min. ( turn egg over if desired) Should slide out of pan with ease.

Scrambled Eggs: After your skillet is heated spray a little cooking oil or put a little butter with 1 tsp. water in your heated skillet. Add the whipped eggs, and scramble, put lid on and cook.

Omelet: After your skillet is heated spray a little cooking oil or put a little butter with 1 tsp water in your heated skillet. Pour eggs in heated oiled skillet then add veggies, cheese. Cook for 1-2 min. flip place lid on and cook until desired.

Boiled Eggs: Place two folded wet paper towels in the bottom of your pan place whole eggs on top of wet paper towels, start on medium low heat,  then drop heat to low when clicking happens cook 5-15 min ( depending on quantity). 

Decreasing Fat Consumption

For those people who need to be particularly cautious about the fat in their diet, below are tips for reducing fat. Extremely low-fat diets are not appropriate for everybody, especially children and pregnant women.

Sauté in water instead of oil.  Or you can use soy lecithin sprays or rub a little oil on the pan using a paper towel.
Sautéing' with water in Saladmaster cookware is easy!  Preheat pan add 2 tbs water add veggies, meat etc... Let the heated pan seer the foods then place the lid on before turning the food. Keep the lid on for 1 minute, this will release food from the pan or skillet  then toss food. Add more water if needed. 
The missing oil can be just omitted, or replaced by juice, or juice concentrate to make the item sweeter, or simply substitute water. You can use half the amount of oil, or even less, called for in most recipes.
Remember: Only animal products (including dairy and eggs) contain cholesterol. Vegetable products do not contain any cholesterol. However, some vegetable products, such as coconut and palm oil, are high in saturated fat and may raise blood cholesterol levels.