I saw this line demonstrated years ago - and now wonder how good it
really is or was. At the time, too expensive for my budget. They
still have a website, so I guess they managed to stay in business.

Any comments from owners?

"Kalmia" wrote in message
...

I saw this line demonstrated years ago - and now wonder how good it
really is or was. At the time, too expensive for my budget. They
still have a website, so I guess they managed to stay in business.

Any comments from owners?



I have the saladmaster waterless cookware. It is similar. It is 40
something years old and I still use it almost everyday. We probably paid too
much for it, we had to make payments but then almost everything we bought
involved payments. It was sold in home parties. It has this little vent
thing on top that clicks and then you turn the fire down to simmer. It is
stainless and it still looks good hanging on the pot rack.

On Mon, 8 Nov 2010 10:17:49 -0600, "Phyllis Stone"
> wrote:

> It is stainless and it still looks good hanging on the pot rack.

How do you keep your stainless from turning dark? I've only got one
ss pot but it's scorched on the outside.


--

Never trust a dog to watch your food.

Kalmia wrote:
> I saw this line demonstrated years ago - and now wonder how good it
> really is or was. At the time, too expensive for my budget. They
> still have a website, so I guess they managed to stay in business.
>
> Any comments from owners?


I got trapped at one of those demonstration "parties" once. I thought
the cookware was ridiculous, but the idea was sound. You can cook
"waterless" (or almost so) in any good stainless cookware with lids
that seal. Revereware is good enough. The secret is turning the heat
down really low. Try it and see.

Bob

"sf" wrote in message ...

On Mon, 8 Nov 2010 10:17:49 -0600, "Phyllis Stone"
> wrote:

> It is stainless and it still looks good hanging on the pot rack.

How do you keep your stainless from turning dark? I've only got one
ss pot but it's scorched on the outside.


--

Never trust a dog to watch your food.




Mine has never turned, I doubt that it looks as good as the day I got it but
it has lived a pretty hard life. If the bottoms get bad looking comet or
bartenders friend polishes it up.

On Mon, 8 Nov 2010 12:58:23 -0600, "Phyllis Stone"
> wrote:

> Mine has never turned, I doubt that it looks as good as the day I got it but
> it has lived a pretty hard life. If the bottoms get bad looking comet or
> bartenders friend polishes it up.

Does Bartenders Friend scratch the surface?

--

Never trust a dog to watch your food.

zxcvbob wrote:
> Kalmia wrote:
>> I saw this line demonstrated years ago - and now wonder how good it
>> really is or was. At the time, too expensive for my budget. They
>> still have a website, so I guess they managed to stay in business.
>
>> Any comments from owners?

My ex got the set in the divorce. I miss that cookware. When I last
saw it it was 9 years old and still looked like a month old. It was the
ones you'll see demonstrated at home shows and county fairs. Very
expensive but in the end - "You will remember the pain of poor quality
long after the pleasure of low price is forgotten. You will remember
the pleasure of high quality long after the pain of high price is
forgotten". Don't buy it until you can afford it. Or maybe buy one
piece every few years.

> I got trapped at one of those demonstration "parties" once. I thought
> the cookware was ridiculous, but the idea was sound. You can cook
> "waterless" (or almost so) in any good stainless cookware with lids
> that seal. Revereware is good enough. The secret is turning the heat
> down really low. Try it and see.

After buying it I tried waterless cooking a few times. It's far more
planning effort than it sounds. Not worth the effort. Any sufficiently
high qualifty cookware can do it - To pull it off with Revereware would
take their top of the line not the ones you see in the houseware aisle
at the grocery store.

Another thing that I only tried a few times was the stacked cooking.
Also too much effort for the gain. Also something that can be done with
any set of pots that have a flat top dome metal lid available.

Most of the brands I've seen at county fair demos are about the quality
level of All Clad but with much better lids. I've owned them and liked
them but a decade after the divorce I still haven't gotten around to
buying another set. I have gotten around to buying a couple of specific
items though.

One thing I suggest to young folks is to start out with sets but
consider them starters. In a year look at the piece that shows the most
wear and buy the very best of that item you can find. Do this with pans
or knives for a while and you'll have a mix and match assortment of many
different types, and they will all by top quality excellent items that
last you for life. To me buying a piece or two of these waterless pots
fits the pattern.

I use Bon Ami on my Saladmaster set bought in about 1976. Each piece
still looks almost as good as new, except for I somehow lost one of the
little 'vent covers' off one lid. Use 'em just about every day.

Bartenders Friend will work, too.

On Mon, 8 Nov 2010 14:19:02 -0600, (Betsy) wrote:

> I use Bon Ami on my Saladmaster set bought in about 1976. Each piece
> still looks almost as good as new, except for I somehow lost one of the
> little 'vent covers' off one lid. Use 'em just about every day.
>
> Bartenders Friend will work, too.

Thanks!



--

Never trust a dog to watch your food.

On Nov 8, 3:15*pm, Doug Freyburger > wrote:
> zxcvbob wrote:
> > Kalmia wrote:
> >> I *saw this line demonstrated years ago - and now wonder how good it
> >> really is or was. *At the time, too expensive for my budget. *They
> >> still have a website, so I guess they managed to stay in business.
>
> >> Any comments from owners?
>
> My ex got the set in the divorce.

This statement tells me they had to be worthwhile--to become an item
on the split-the-pie list.

- "You will remember the pain of poor quality
> long after the pleasure of low price is forgotten. *You will remember
> the pleasure of high quality long after the pain of high price is
> forgotten". *

Reminds me of the old saw "The rich buy once, the poor buy forever."

On 2010-11-08, sf > wrote:

> So is Bon Ami the better choice to keep them bright and shiny or am I
> doomed?

Those are all abrasive and will destroy the shiny finish. To remove
burnt on crud, use oven cleaner without scrubbing with coarse
scratcher. Use a dish brush or rag to wipe, if necessary. I jes keep
applying till the crud is gone and rinse with water.

As for the bluish colors from overheating, learn to enjoy the color
scheme.

nb

On Mon, 08 Nov 2010 21:12:07 GMT, notbob > wrote:

> As for the bluish colors from overheating, learn to enjoy the color
> scheme.

Okay. What I'm talking about is discoloration, nothing is burned on.

--

Never trust a dog to watch your food.

On Mon, 08 Nov 2010 15:15:45 -0600, zxcvbob >
wrote:

> Bon Ami should work.
>
> I use Bartenders Friend on the *insides* of stainless to remove hard
> water deposits, especially after cooking beans. (the bean proteins and
> the calcium seem to combine and stick especially bad)

Is that what those white spots that look like water marks are that I
can't remove? They don't bother me as much as the way the shiny part
has turned gray on the sides near the bottom of the pot.

> But if your stainless is polished to a mirror surface on the insides, use Bon Ami
> there too.

Yes, it's a mirror finish outside. I have one yes vote and one no
vote on Bon Ami now.


--

Never trust a dog to watch your food.

On 2010-11-08, sf > wrote:

> Okay. What I'm talking about is discoloration, nothing is burned on.

Learn to love it.

I know of no trick to remove it. You can try this, but I make no
promises, as I used it on chrome, which is NOT the same thing as
highly polished SS.

On my Harley, I used to get rid of crud and some of the bluing on the
chrome exhaust pipes by running the bike till they were hot. Not max hot,
but too hot to touch. I then sprayed with Simple Green and scrubbed
with 00000 grade (super fine) steel wool. Like I said, chrome is much
harder than polished SS, so not exactly the same thing. I've never
done this on MY polished SS cookware, so proceed at your own risk.

nb

On Mon, 08 Nov 2010 21:50:48 GMT, notbob > wrote:

> On 2010-11-08, sf > wrote:
>
> > Okay. What I'm talking about is discoloration, nothing is burned on.
>
> Learn to love it.
>
> I know of no trick to remove it. You can try this, but I make no
> promises, as I used it on chrome, which is NOT the same thing as
> highly polished SS.
>
> On my Harley, I used to get rid of crud and some of the bluing on the
> chrome exhaust pipes by running the bike till they were hot. Not max hot,
> but too hot to touch. I then sprayed with Simple Green and scrubbed
> with 00000 grade (super fine) steel wool. Like I said, chrome is much
> harder than polished SS, so not exactly the same thing. I've never
> done this on MY polished SS cookware, so proceed at your own risk.
>
It's sounding like it might be a better idea to use chrome polish on
it. It works for silver, so it might for stainless steel too... seems
like ss isn't really stainless either. Where did that term come from?


--

Never trust a dog to watch your food.

"Betsy" wrote in message
...

I use Bon Ami on my Saladmaster set bought in about 1976. Each piece
still looks almost as good as new, except for I somehow lost one of the
little 'vent covers' off one lid. Use 'em just about every day.

Bartenders Friend will work, too.


You got some kind of extra thing, I can't remember all the choices but mine
was a set of knives with a wall hanger. I broke the small paring knife about
20 yrs. ago. I think about ten years ago I had to replace a handle on one
of the pans. Actually the whole set has lasted pretty well.

sf wrote:
>
> It's sounding like it might be a better idea to use chrome polish on
> it.

You could consider the pan a tool not decor. When a tool has a wear
mark on it that's a badge of honor. Except I rather like having
cookware that counts as both tool and decor. I tend to count the
stainless ones as tool only, the copper ones as both - Picking the
higher effort option for myself.

> It works for silver, so it might for stainless steel too... seems
> like ss isn't really stainless either. Where did that term come from?

Stainless steel stains "less". In English it's accurate but often
misunderstood.

Auf Deutsch man sagt <rostfrei> - Rust free. In German it's inaccurate
but sounds cooler. En Francais on diet 'inoxidible'. Immune to
oxidation is also inaccurate but this one sounds cooler still.

On 11/8/2010 10:17 AM, Phyllis Stone wrote:
>
> I have the saladmaster waterless cookware. It is similar. It is 40
> something years old and I still use it almost everyday. We probably
> paid too much for it, we had to make payments but then almost
> everything we bought involved payments. It was sold in home parties.
> It has this little vent thing on top that clicks and then you turn the
> fire down to simmer. It is stainless and it still looks good hanging
> on the pot rack.

My Saladmaster does a wonderful job and I have used it for 30 years. I
broke a handle on the dutch oven so I contacted them. They sent me a
new Dutch oven. The handles on the new one look really nice, they are
larger than the handles on the original pot.

Becca

On Tue, 9 Nov 2010 15:26:24 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> >
> > It's sounding like it might be a better idea to use chrome polish on
> > it.
>
> You could consider the pan a tool not decor. When a tool has a wear
> mark on it that's a badge of honor. Except I rather like having
> cookware that counts as both tool and decor. I tend to count the
> stainless ones as tool only, the copper ones as both - Picking the
> higher effort option for myself.
>
> > It works for silver, so it might for stainless steel too... seems
> > like ss isn't really stainless either. Where did that term come from?
>
> Stainless steel stains "less". In English it's accurate but often
> misunderstood.
>
> Auf Deutsch man sagt <rostfrei> - Rust free. In German it's inaccurate
> but sounds cooler. En Francais on diet 'inoxidible'. Immune to
> oxidation is also inaccurate but this one sounds cooler still.

Thanks, Doug... I'll take nb's advice and learn to live with it then!


--

Never trust a dog to watch your food.

Doug Freyburger > wrote:

> Stainless steel stains "less". In English it's accurate but often
> misunderstood.
>
> Auf Deutsch man sagt <rostfrei> - Rust free. In German it's inaccurate
> but sounds cooler.

"Stainless steel" is more often called "Edelstahl" in German. Don't
know it it sounds cool...

Victor

On Monday, November 8, 2010 9:38:38 AM UTC-6, Kalmia wrote:
> I saw this line demonstrated years ago - and now wonder how good it
> really is or was. At the time, too expensive for my budget. They
> still have a website, so I guess they managed to stay in business.
>
> Any comments from owners?

I am an owner and Saladmaster was the next step in our healthy living.

When a person begins by admitting they are skeptical, then clearly there predispostion determine3s the outcome. Here is a link about why Saladmaster was
selected as Cookware of the Year
http://cookingequipment.about.com/od...e-Awards_2.htm

On Monday, November 8, 2010 9:38:38 AM UTC-6, Kalmia wrote:
> I saw this line demonstrated years ago - and now wonder how good it
> really is or was. At the time, too expensive for my budget. They
> still have a website, so I guess they managed to stay in business.
>
> Any comments from owners?

Kathy Smith, Fitness Professional
http://www.youtube.com/watch?v=TfjtJ...e_gdata_player

Kalmia wrote:
>
> I saw this line demonstrated years ago - and now wonder how good it
> really is or was. At the time, too expensive for my budget. They
> still have a website, so I guess they managed to stay in business.
>
> Any comments from owners?

My ex got the big set in the divorce. It's 25 years old now. Probably
still looks like it just came out of the box. I have the large electric
skillet still and I have since gotten the salad shooter.

We have an assortment of stainless clad alumimum core cookware mostly
from Cuisinart. It's good enough we might never get around to upgrading
to either All Clad or the waterless stuff.

Waterless cookware is top notch but there are plenty of brands of top
notch cookware. Competes with more brands than just All Clad.

Waterless cooking itself is a gimic. Can be done with any top notch
cookware and a bunch of planning. After doing it a couple of times I
decided it's too much work to do it myself. Impressive in the demo,
notunique to those brands.

On 6/12/12 6:02 PM, wrote:
> On Monday, November 8, 2010 9:38:38 AM UTC-6, Kalmia wrote:
>> I saw this line demonstrated years ago - and now wonder how good it
>> really is or was. At the time, too expensive for my budget. They
>> still have a website, so I guess they managed to stay in business.
>>
>> Any comments from owners?
>
> I am an owner and Saladmaster was the next step in our healthy living.

Owners of most things are supportive of their own buying habits.

My wife had a saladmaster set when we got married. They're decent
aluminum pans, but nothing special, and their compound lip and the lid
vents are a pain to keep clean. I gave them away within a year.

-- Larry

I e had my set for almost 30 years now and still love it as much as did when I bought. It still looks like new. I admit its expensive to purchase; however, if you add up the cost of all pans purchased and repurchased plus average cost of numerous additional sets of pans which will need to be purchased from stores you are money ahead. The non-stick pans'coating peels and is no good then. The 1 & 2 ply pans in store warp and onle center really heats making food cook at different times that can lead to part being burnt & others raw. And I could go on. Food also tastes better cooked in it ans healthier as lil to or no oil/water needing added so only good food tastes come thru & nutrients kept in food. Definitely worth money. Also easy to clean. You can run water right on pan immediately after cooking so cleanup a snap. No food dries on it. If you ever do get a stubborn place, a lil cleanser like Bar Keepers Friend and it looks good as new.

Cooking on too high of heat but no worries....use a lil Bar Keepers Friend & water on it & it will be good as new. If not, the company will attempt to repair & if they cant get off they replace free of charge. Both Cordon Bleu & Westbend had that guarantee when I purchased from their companies repectively.

I e had my set for almost 30 years now and still love it as much as did when I bought. It still looks like new. I admit its expensive to purchase; however, if you add up the cost of all pans purchased and repurchased plus average cost of numerous additional sets of pans which will need to be purchased from stores you are money ahead. The non-stick pans'coating peels and is no good then. The 1 & 2 ply pans in store warp and onle center really heats making food cook at different times that can lead to part being burnt & others raw. And I could go on. Food also tastes better cooked in it ans healthier as lil to or no oil/water needing added so only good food tastes come thru & nutrients kept in food. Definitely worth money. Also easy to clean. You can run water right on pan immediately after cooking so cleanup a snap. No food dries on it. If you ever do get a stubborn place, a lil cleanser like Bar Keepers Friend and it looks good as new.

If cant aford a set, then just buy pan you use the most and then save and buy next piece and so on till you have what you want & doesnt hurt so bad. I bought smallest set they had on 6 months same as cash & them added to set a lil each year. I would do again in a heartbeat. If your husband is like mine was, he didnt want me to pay that kind of money for "pans" but I reminded him cooking is my passion like his was tinkering on cars. I reminded him that we bought him the best tools so theyd last and these pans were my tools. If he didnt want us to buy high quality tools for me then I gues we shouldnt spend the extra monies on his either. Once put that way his tune changed quick. If you cook alot they are definitely worth it. If you are more of take out with occassional cooking, then may not be right for you.

The discoloration is from cooking to high & from oils in food. Just a lil Barkeepers friend or a majog eraser does the trick

If dont want to use cleanser, use majic eraser.

triclerical wrote:
>
>use majic eraser.

I just used majic eraser on triclerical.

On 11/1/2016 3:28 PM, wrote:
> I e had my set for almost 30 years now and still love it as much as did when I bought.

You took the time to make 5 posts about it. Do you get paid a flat fee
or by the word?

On Tuesday, November 1, 2016 at 3:45:24 PM UTC-5, Ed Pawlowski wrote:
>
> On 11/1/2016 3:28 PM, wrote:
>
> > I e had my set for almost 30 years now and still love it as much as did when I bought.
>
> You took the time to make 5 posts about it. Do you get paid a flat fee
> or by the word?
>
>
Hahahahahahaaaaaaa, sounds like a cookware salesman to me.

On Tuesday, November 1, 2016 at 10:45:24 AM UTC-10, Ed Pawlowski wrote:
> On 11/1/2016 3:28 PM, wrote:
> > I e had my set for almost 30 years now and still love it as much as did when I bought.
>
> You took the time to make 5 posts about it. Do you get paid a flat fee
> or by the word?

It's brilliant - I love it!

In article >, gravesend10
@verizon.net says...
>
> triclerical wrote:
> >
> >use majic eraser.
>
> I just used majic eraser on triclerical.

Me too, it has a lifetime guarantee.


Janet UK

On Monday, November 8, 2010 at 10:38:38 AM UTC-5, Kalmia wrote:
> I saw this line demonstrated years ago - and now wonder how good it
> really is or was. At the time, too expensive for my budget. They
> still have a website, so I guess they managed to stay in business.
>
> Any comments from owners?

It really is amazing cookware, with little or no oil needed, a small learning curve to get the most efficiency, it is heavier than average. A used set works as good as new. I have loved ours

On Monday, 8 November 2010 17:38:38 UTC+2, Kalmia wrote:
> I saw this line demonstrated years ago - and now wonder how good it
> really is or was. At the time, too expensive for my budget. They
> still have a website, so I guess they managed to stay in business.
>
> Any comments from owners?

I personally have Made In Stainless Steel Cookware and it is just amazing. You can read tons of reviews here https://www.cookwared.com/reviews/be...or-gas-stoves/ . I have always preferred stainless steel over copper, cause stainless cookware is lighter, lasts a long time without any maintenance or repair, is, arguably, easier to maintain, works well on a variety of cooking surfaces, such as induction, and is quite a bit less expensive..

On Monday, November 8, 2010 at 11:31:17 AM UTC-6, zxcvbob wrote:
....
>
> I got trapped at one of those demonstration "parties" once. I thought
> the cookware was ridiculous, but the idea was sound. You can cook
> "waterless" (or almost so) in any good stainless cookware with lids
> that seal. Revereware is good enough. The secret is turning the heat
> down really low. Try it and see.
>
> Bob

Low and slow. And SEAL IT! Do NOT let the water out!

I have used this cookware for 57 years. Still looks new. The handle on my 3 quart pan broke and they said they didnt have a handle for that old of a pan. I thought they should replace the pan but havent yet.

On Monday, November 8, 2010 at 7:38:38 AM UTC-8, Kalmia wrote:
> I saw this line demonstrated years ago - and now wonder how good it
> really is or was. At the time, too expensive for my budget. They
> still have a website, so I guess they managed to stay in business.
>
> Any comments from owners?

I bought my Lifetime waterless cookware in 1983. I had use the warranty only once to replace one pot about 4 years ago and they even sent me a complete set of handles as well.

I will never part with this set of cookware.