Heidi & I had a Saladmaster sales couple come to our house last night and cook supper for us and 4 guests. We invited my sister and her husband and my mother and father-in-law, but my father-in-law was baling hay, so Wendi (my sister-in-law) came instead. Saladmaster is high-end cookware that uses super hard metals in there products to keep things from leaching into your food, cut cooking times, and retain the volume of your food. It was really interesting.
The meal was fabulous! He had fried chicken cooked with no water or oil, vegetables cooked with no water, mashed potatoes with the starch removed, and a chocolate cake made with no water, oil, or butter. It all turned out wonderful and tasted amazing!
We learned a lot about healthy cooking, and we learned a lot about unhealthy cooking. It's amazing how everything we need to run our bodies efficiently, God has provided in the food we eat. It's also amazing how much of those minerals and nutrients we cook out of our food before we eat it.
They claim that, with their cookware, you can: All-in-all, if you're in the market for some new cookware, and healthy cooking is a high priority for you, it's worth looking into.
13 comments:
and the price was?
would it make a nice gift for my wife?
Mick Gerber
mickgerber@att.net
Mick: The price depended greatly on which set you bought. They ranged anywhere from $2,000 for the started set up to $10,000 for the "chef's set". They also sold some individual pieces which ranged from $250-$950.
If you're interested you should find a sales person in your area to come give you a show. It's interesting, even if you don't end up buying.
Luke, I haven't heard of this company, but all this info is really intriguing. It's just amazing how much effect our seemingly simple decisions have on... everything.
Hmmm...my parents have a set of these. They received them as a gift for their wedding (if I'm remembering correctly).
I'd never heard all of those cool details before, but they have had the set of pots and pans for 27 years...that's saying something.
No wonder you turned out so good Brooke! You weren't eating leached chemicals your entire life!
Some people have all the luck.
Are they annodized aluminum?
So since the FDA has been regulating pan coatings since the 70's and any leaching that is happening is minimal and more common from old pans and yours are brand new... you're probably tasting detergent residue. :) Or maybe morton water is just nasty...I probably wouldn't have liked water from either pan.
Jenny: No, they're not annodized aluminum. They're 316 L stainless steel with Titanium.
Also, while I believe the FDA has been regulating pan coatings since the '70's, since when does that give us any guarantee that they're actually "safe"? :-) The government is actually phasing out one of the chemicals in non-stick cookware by 2015 due to it's toxicity.
I'm not saying that we're all going to die from our cookware, but there is dispute about how safe it is, and that gives a lot of people pause about using this stuff to cook with.
Here's an article about PFOA (the chemical in question)
Jenny: Oh, and if the taste was just detergent residue, why did three different pans, from three different households all taste gross compared to the saladmaster pan? If it was the water, the saladmaster pan would've made it taste just as gross, right?
All very interesting commentary! My mom and dad have a set too.....35 years and counting. They are still in excellent condition and everything that comes from this cookware is wonderful.......or is it the cook?! ;-)
I was joking about morton water. :D
I still think you're tasting detergent/food/oil residue. We're talking pottential leaching in the part per billion range. I don't know how they wash their demonstration pans, but since they are harder, have a smoother surface, and haven't been used much they probably haven't built up cooking/washing residue. And I'm sure they rinse them better than the average dishwasher (human or mechanical) :)
um... the LD50 for PFOA in Rats is 4.3g... that's a pretty big amount. You'd have to practically eat your pan, and you'd die of heavy metal poisoning before PFOA.
Plus, it's destroyed in the manufacturing process. I just read an Environmental Science and Technology (peer reviewed journal- hooray for free USDA access) that tested teflon coated pans from several different manufacturers for PFOA, and they found no trace of PFOA or PFOA fumes even when they chipped the pans.
It is scary that PFOA is found in ammounts of ppt in the whole population... but I'd be more worried about where people who don't use nonstick pans are being exposed to it. :S
And there is no way anyone will ever get me to shell out upwards of 2 grand for pans. Eeesh Osh.
Thanks Jenny that's interesting to know. Especially that part about testing of teflon coated pans. I assume they tested them under the high heat conditions found when cooking.
That's an interesting thought too about them not building up cooking/washing residue due to there harder smoother surface.
Good stuff. Maybe it will come in handy to have a chemist as a friend. *wink*
I'll have to say I was very impressed with the dishes! And the food was AMAZING. But since I was pretty much starving, that could've had something to do with it. :)
Thanks for letting me take my Dad's spot. :)
Wendi Jo: It was fun having you there. :-) Thanks for coming.
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