Tonight we had the privilege of having someone from Saladmaster in our home to prepare dinner. Saladmaster sells cookware that is Titanium Stainless Steel and allows you to prepare and cook your food without using oil and water. In turn, this makes your food healthier and more nutritious because you aren't putting extra "stuff" in your food and you aren't cooking out the nutrients, etc. (If you look on their website it explains it A LOT better then I just did!!)
It was a really great experience. The food was delicious and so simple. I enjoyed learning about how to cook in a healthier way and that it really is simple and not time consuming. I know that this can probably be done with "regular" cookware, but the part that got me was the pan test they do at the end. The demo person puts 4 different pan types on your stovetop. He used 1 of our aluminuim non-stick skillets and one of our regular stainless steel sauce pans. He used a pot that is made of the same stuff crockpots are, and of course a Saladmaster sauce pan. Then he boiled one cup of water in each pan along with a tablespoon of baking soda. They all came to a boil and then we tasted a drop of each. The water from his pan just tasted like salt water. The water from our stainless tasted like what it would taste like if you licked a metal pole outside. The skillet tasted like what it would be like to lick a battery and the crockpot one was the worst!! I can't even decribe how nasty it was and how much I wanted to puke (sorry if TMI). The point of the test was to show how much the pots and pans we use give off the chemicals that are found in the metal. It makes me sick to think of how much we have ingested and how once it is in our bodies it doesn't leave.
The catch is that it is REALLY, REALLY expensive!!! Saladmaster is so expensive because of the use of titanium and other waterless, greaseless cookware is also pretty pricey.
What do all of you blog readers think about this? Do you do waterless, greaseless cooking in your home? What kinds of pots and pans do you use? Do you think that all of this is a load of you-know-what? Have you ever heard of this concept before? I want to know...please share your thoughts!!!
9 comments:
I have a set of Salad Master pots and pans that I inherited from my Grandmother. I have had them 26 years, and I know she had them at least 15 before she gave them to me. I don't know if they are the same as what you described, but they do say Salad Master brand name on them, and I love them! They look perfect still, other than one handle on one pot that has cracked, but after 40 years, I guess that's not too bad! What other household item do any of us have that is still perfect after 40 years of daily use? It's worth the $$$$$!
I question something that sounds so necessary for our good health and hasn't been widespread. If it really works, then there would be tons of companies marketing it and it wouldn't cost thousands of dollars because the demand would be much higher. And I don't think its going to be a company that makes you rich fast by selling (or helps you to buy their expensive cookware) because its out of everyone's price range and it sound like its been around a while if Lisa's grandma has some? Just my thoughts, but I'm usually a skeptic. Check out this website:
http://ths.gardenweb.com/forums/load/cookware/msg1009100114583.html
~kristen
I tend to agree with Kristin. I am a HUGE skeptic. I feel like people are searching for "bad habits", or "bad things" that people do on a daily basis, just to make a killing off of it.
J
We recently started using a lot of cast iron skillets and grill pans and love them. They aren't very expensive and are really easy to use. And they don't have all the bad chemicals that a lot of metals have.
I seem to remember "waterless cookware" mentioned by my great-grandma...whether this was "saladmaster" or not.....I cannot say.
I'm also a skeptic. I think if the concern is there, like Kristen said, it would be more widespread and we all know who would have their own line of such cookware....
......TARGET!!!! :)
I use all-clad. Never heard of this before. I am getting rid of the nonstick stuff because of the more widespread concern of it. Otherwise....my food tastes fine and stainless steel has been mainstay for so long. Who knows? Sometimes it does come down to money and how convinced you were. There are always new ideas on the market.....Hey I know what you meant a while back when you wondered if people were reading your blog...I wonder all the time...smile.....m
I googled saladmaster and "baking soda" and baking soda is fairly unique in how it interacts with aluminum and other agents. Under normal conditions, I don't think pans have any trouble with the metal. How do you buy saladmaster? I'm always suspicious of something that I can only buy at a high price from a local person who sells it.
So, cast iron does give off bits of iron, but that is actaully good for you, as most food contains iron anyway and many people are deficient...and it is lots cheaper!
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