The cooking surface of Saladmaster ® cookware is 316 Titanium stainless steel. It is the highest grade of steel used in the cookware industry Saladmaster's raw material are manufactured exclusively for Saladmaster in the United States and Switzerland, unlike other metals originating from overseas, our metal is clean, non-corrosive, non-porous, and highly resistant to chemical attack. You can cook with or without oil and it's much easier to clean than regular stainless steel.

Many consumers believe that if a pan is heavy it is good. It's not the weight that determines the quality or performance of the pan, it is how quickly the pan heats up, how well it holds the heat and how well it distributes the heat.

   Most name brand products on the market have 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 traditionally pots n' pans because they stick and burn at the bottom where the heat source is. The Saladmaster's cooking systems are designed with a super thermo-core construction considered the perfect marriage of metals that distributes the heat 360 degrees evenly. This provides completely even heat, which allows your food to cook faster at lower temperatures, without the need of stirring. Each piece of cookware is considered like a mini oven, you can even bake a cake on the top of the stove.

  All stove tops 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.

    Saladmasters vapo-valve system activates at approximately 185° degrees Fahrenheit below boiling and below steaming high enough to kill the bacteria, low enough to preserve even more of the vitamins and minerals. With the Saladmaster system of food preparation your food cooks faster at low heat and it preserves an average of 93% of your foods nutrients. (Reference: University of Wisconsin, Department of Food and Science and Hazelton laboratory, Wisconsin)

   Note: Vitamins and minerals break down when exposed to temperatures above 200ºF. with Common cooking practices such as boiling (212ºF); steaming (232ºF) and microwaving the foods (400ºF) can substantially reduce the vitality of your food.

    Storage has never been easier with our exclusive, detachable handles they provide for convenient stove-to-table service, turning a pan into an elegant serving piece with just a click. Cleanup and storage is a breeze too! Simply remove the handles from your cookware and place in the dishwasher and set on regular wash and for storage simply invert each of the covers inside the pan placing the large pans at the bottom and small one on top each perfectly self nested with its own covers. The Versa Loc handles are safer and 200% stronger than industry standard and interchangeable. The best part is, no screws; means no more loose handles!

   This certifies that your product is warranted by the manufacturer to be free from defects in material, construction, and craftsmanship for the life of the original purchaser. If service should be necessary, send the product with a description of the claimed defect to the dealer from whom the product was purchased. Any part or parts which, upon examination by the manufacturer, are found to be defective will be repaired or replaced without charge, except for shipping, during the warranty period. This warranty does not apply to damage caused by accidents, misuse, abuse, or alterations.

A lot of people are aware of the dangers of household chemicals, water and air pollution. 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. Difficult to clean when food burns on due to "hot spots".  For cleanliness and safety reasons, you food should be cooked on only high -grade surgical stainless steel.

Breakable.  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?

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. Note: The sale of aluminum cookware is prohibited in Germany, France, Belgium, Gr. Britain Switzerland, Hungary and Brazil.

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.

Can scratch, chip and flake. "Exposure to Teflon resins at temperatures above 393ºFmay 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.

COOKWARE COATED WITH TEFLON

In two to five minutes on a conventional stovetop, cookware coated with Teflon and other non-stick surfaces can exceed temperatures at which the coating breaks apart and emits toxic particles and gases linked to hundreds, perhaps thousands, of pet bird deaths and an unknown number of human illnesses each year, according to tests commissioned by Environmental Working Group (EWG).

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 ordinary cooking surfaces.