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What to do with Saladmaster cookware?

I've had my set of Saladmaster cook ware for about 17 years. My mother hates them because the handles come loose and have to be tightened occassinally, but I don't mind it albeit that is my biggest complaint. At the time, I didn't make the decision to purchase them and thought my ex was crazy; however, as I point out to my mother, that she has purchased several sets of not quite expensive pots and pan and mine are still going strong.

I love them because they clean up beautifully. I just take the handles off, take them outside spray with oven cleaner and wipe down (when I am not cooking the Saladmaster way and the high heat leave grease marks). I also love that you can flip the lids upside down and stack the sauce pans for convenient storage. You can also stack the pans on the stove and cook more than one dish on one burner.

The health benefits are as one person states, cleaner cooking than teflon ( doesn't omit toxic fumes) and cooking at a lower heat doesn't omit as much carsinagins sp? as high cooking as well as cooking vegetables without boiling doesn't leach out as much vitamins and minerals as boiling does and most recipes call for little or not oil.

You mention that you have a skillet, below is one of my favorite Saladmaster recipes. It calls for using the electric skillet, but that and the wok didn't make it out of the divorce for some reason. So, I've adapted it for the skillet with lid that I do have. Saladmaster advises when cooking with fruits and vegetables to rinse them with cold water in the pan that you will be using drain well and then follow the instructions for your recipe.

When cooking with meat, start with a hot dry pan and suggests to lace a piece of paper towel in the bottom of the pan. Warm to medium heat. When the paper towel becomes golden brown, the pan is preheated. Remove the towel and continue with recipe.

Mexican Pork Chops and Beans
2 T Flour
1 C thick chunky salsa
2 T lime juice
3/4 T Chili powder
1/ 2 t garlic powder
4 pork chops 1/2" thick
1 (16 oz) can light red kidney beans; drained
2 medium red bell peppers sliced
Preheat skillet
In bowl mix flour, salsa, lime juice, chili powder, and garlic powder; blend well. Place pork chops in skillet; cover with flour mixture.

Spoon beans and pepper slices around the chops. Cover; cook until valve clicks. Reduce heat to med low; simmer for 30-40 minutes. Turn off heat and let sit for 5 minutes.

Sep 21, 2012
kank8n in Cookware