1. Use the correct size of pan—at least two-thirds full or more 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. Or, lay a paper towel in the pan. When the towel turns brown, the pan is properly preheated. (Make sure that if you are using a paper towel that you DO NOT leave the lid on the pan).

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, or pull the piece of Cookware half off of your burner. Half off, it will still continue to cook due to the even 7 layers of surgical stainless steel up the sides.

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 to medium until the valve clicks, and 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. Cooking your foods using medium will be quicker than turning the stove to high.

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. Always add hot water to a hot pan.

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.

Roasting Meats

Place roasting utensil on medium-high heat without the cover, (Never use high heat). Test with a few drops of water (the water beads and runs like mercury). ALWAYS MAKE SURE THAT THE MEAT IS DRY BEFORE YOU TRY FRYING IT! Place meat firmly into preheated utensil and press down to assure even "searing." (Make the meat stick) Sear the meat in the open utensil until it is brown (with the lid cracked), about 3-5 minutes depending on your stove. Turn the meat over and repeat the process on the other side. Seasoning is optional. Cover the utensil (lid on tight) and leave heat on medium heat until bubbles of moisture appear around the lip, or the Vapo Valve clicks steady. Reduce the heat to low and start timing (approximately 25 minutes per pound). If clicking or bubbles persist, reduce the heat to very low or even warm. (If your stove "cooks hot", even at warm, you might use a flame tamer for a gas range or a wire trivet for an electric range, both of which can be obtained from a local hardware store).

Broiling and Greaseless Frying

Preheat broiler unit the same as for roasting meats. Cover the utensil the same as for roasting meats. Cover the utensil only when you desire real moisturized meats, fish, or fowl. Open-pan broiling is great for tender cuts of meat, as if they were cooked on a grill.

Fresh Fruits and Vegetables

Always choose the utensil which best fits the amount you want to prepare. The utensil should be at least two thirds full. Process the food on the Saladmaster Machine (usually the No.2 or No.5 cone) and rinse off in cool tap water. Drain off excess water and cover the utensil. Cook on medium heat until the Vapo Valve begins to click. Reduce the heat to very low, warm, or simmer. If the Vapo Valve continues to click at the lowest heat, pull the utensil half off of the burner until the valve stops clicking, or use a flame tamer or a wire trivet as in roasting meats. Note: Fruits that contain natural sulphur, such as apricots, may discolor the cover: This will not affect the cooking process.

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.

Place the utensil over medium heat and cover. When the Vapo-Valve clicks, reduce heat to low and cook until tender. Most beans should cook one hour. Lentils require 45 minutes. Chick-peas and Soy beans require 3 hours or more.

Frozen Foods

Always start on low or warm heat to get some moisture to the bottom of the utensil first. After a few minutes, increase the heat to mediums and listen for the Vapo Valve to begin clicking. Reduce the heat to low and cook until tenderized. Never cook frozen foods on high heat.

Use and Care

Cleaning Utensils

Saladmaster is the world’s finest 316L 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 Versa Tec System, in hot soapy water to which you add two cups of vinegar per gallon of water and let each piece soak for 15 minutes. This removes all traces of manufacturing oils and polishing compounds. Rinse in clear, warm water and dry thoroughly with a clean, soft towel. The Electric Oil Core Skillet is fully immiscible in water – do not be concerned about getting the electrical inlet wet.

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

Always put HOT water in a HOT pan and let soak 10-15 minutes. Then rinse the cookware with warm water and sprinkle the inside with the mild Saladmaster Glo stainless steel cleanser. Create a paste using the Glo. The drier the Saladmaster Glo is, the more abrasive it is. Using a damp paper towel, rub in a circular motion on the inside and bottom of the pan. For the sides, rub side to side (just like the grain of wood). Rinse well in warm, soapy water to remove all cleanser and dry with a clean towel. If something was burned onto the bottom of your Saladmaster cookware, you can use dry Glo on the bottom using circular motions to remove it. Never use Saladmaster Glo on the outside shiny mirrored finish of your cookware or else it will scratch it.

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.

NO-WATER MINIMUM MOISTURE

This process allows you to retain in the food, the vitamins, and minerals one’s body needs. This method is a semi-vacuum, tenderizing way of cooking foods in their own natural juices. It works the opposite of a pressure cooker. When you lift the cover, you are losing the water seal, moisture, and the vacuum that allows the food to get tender without added water. If cooking this method, without a cover, the vegetables will scorch or in essence fry and the food on top will be uncooked. Do trust the cookware to work. Do not lift the cover until the food is scheduled to be done. It is not uncommon for new Saladmaster cooks in their eagerness to want to “see what is happening” and lift the cover too many times. Most fruits and vegetables are tender within 15-25 minutes, depending on your preference.

Special Concerns

Sticking Food

Sticking is usually caused from too low of high of heat or improper cleaning. If meat is sticking, use a little higher heat. If you are burning your food, you need to turn down the heat some. Saladmaster Cookware is designed to cook on lower temperature settings and high heat is never required. If anything sticks, add hot water to a hot pan, let set for 10-15 minutes and it will come off.

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. Saladmaster is made to be used, not pampered. It does not come off in your food like Teflon.

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 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 Glo. 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 Glo 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 Saladmaster Glo 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 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.

Warping

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

Maintain … Protect … Restore … These words describe what any consumer expects when making a lifetime, life changing investment. Saladmaster along with Regal Ware are thrilled to offer a program that exceeds this expectation and is light-years ahead of the competition. Saladmaster has always believed it to be a responsibility and honor to provide superior and unparalleled customer service. Saladmaster has surpassed this commitment by offering the “ReNew Program.”

Saladmaster is proud of the beautiful; hand crafted cooking systems that it has produced for over 55 years. We offer the Saladmaster ReNew Program to continue providing you with a lifetime of pride in your Saladmaster cookware, even after decades of use. While decades of use will have no affect on the performance or general appearance of your Saladmaster cookware, you may wish to restore your cookware's original luster after many years of use. By registering your cookware at the time of purchase and filling out your warranty registration card at point of purchase, you become eligible for this special program.

The refurbishing process will erase many signs of decades of normal use by cleaning and polishing the stainless steel and replacing handles and knobs when needed. To take advantage of the ReNew program, call Saladmaster Customer Service at 1-800-765-5795 or Wellness Concepts Ltd at wellnessconcetps@telus.net or 780-468-4166 for pricing and shipping procedures.

Cooking with Saladmaster

General Instructions