Advice about Saladmaster [text deleted by MSE Forum Team]

mjm3346

MaximRecoil wrote: »

you can't go wrong; unless they are warped from abuse; i.e., dunking a piping hot skillet into a pan of cold dishwater; they don't cover that.

What rubbish pans then, some of the stuff over here is demonstrated being taken straight from the heat and plunged into iced water or taken covered in ice from being in a freezer and then heated to boiling all with no ill effects, at fraction of the price.

MaximRecoil

mjm3346 wrote: »

What rubbish pans then, some of the stuff over here is demonstrated being taken straight from the heat and plunged into iced water or taken covered in ice from being in a freezer and then heated to boiling all with no ill effects, at fraction of the price.

Going from a freezer to boiling is no big deal (water acts as a coolant; the temperature will never significantly exceed 212 F as long as there is water in there; plus going from cold to hot on a stove top is a much slower process than dunking in cold water to go from hot to cold); and you didn't specify how hot the pan was when it was "plunged into iced water". There is a huge difference between the temperature of a pan with boiling water (212 F) and a pan that has just seared a steak at 450 - 500 degrees (especially if done many times over the years). Dunking a "boiling hot" (a measly 212 F) pan into cold water won't warp anything, even if it is a cheap pan from a Boy Scout mess kit.

Saladmaster pans are constructed of a thick aluminum core clad with stainless steel. This is a common arrangement for pots and pans (not just Saladmaster), because aluminum is an excellent conductor of heat and it is relatively inexpensive (especially compared to copper). Stainless steel is a poor conductor of heat, but it has other properties that are ideal for cookware. So by combining the conductivity of the thick aluminum core, with the stain resistance of the thin external layer of stainless steel, you get a pan that performs well, along with the advantages of stainless steel on the exterior.

So that is why Saladmaster and many other companies (such as All-Clad and Le Creuset) make aluminum core, stainless steel clad pans. However, no one can change the laws of physics. An aluminum or aluminum core pan will warp if it is subjected to a rapid and severe enough change in temperature; it doesn't matter who manufactured it.

theunderdogkiller

Hi, I used to work for them! The cookware is good but the price is bad! Mainly because the commissions that the company pays is huge!! Ranges from 20% up to 55%!!! I was on 30%. Why do you think the salespeople dont mind being in your house at 1am when they finish!!! Anyway, You can get loads of other cookware for a lot cheaper thats the same because they dont pay out the high commissions. Check out
saladmaster.co.uk for some examples!

Hope this helps

Thanks

Maria

JonnyZ_2

This bloke came to my house to cook for me using these Saladmaster pans. He told me it would save time for me and my family. When he turned up with half the preparation done and we sat down to eat a tasteless chicken thigh with under seasoned vegetables 2 and a half hours later, I thought what a terrible idea these pans are! I could've got my three year old niece to make better food! He gave me a load of nonsense about conventional pans being rubbish and then performed some stupidity with bicarbonate of soda to try to tell me I was eating steel! Then he told me the price of a set of pans, I failed to understand why I would give this guy £700 a pan when I could go to Ikea and get a pan for under a tenner. He tried to tell me something about the titanium they use and how it could improve my health and basically telling me I could live longer! All the millions of people without these pans survive just fine and I cannot see why I need one. It is a huge scam and I wouldn't get one at all!

trisontana

But can you justify the high price of these pans?

Gothicfairy

OneWorldDay wrote: »

I'm a cook, I write cookbooks, I've worked in industrial, catering and many domestic kitchens and I have NEVER seen pans perform like these Titanium alloy before - I cook on the lowest gas setting, in less than half the time, easy to clean, food tastes completely different.

What is wrong with Cast Iron ? A good dutch oven or skillet will be easy to clean, fast cooking, retain heat, food will taste the way it should and they are very hard to break.
Also they cost next to nothing and last a life time...in fact I have my grandmothers skillet and that is still going strong.
Or even copper based pans that can be bought from Tesco's etc

Really, why are these so good ? Why not just get le creuset and be done with it ?

Sorry but the above sounds like a sales pitch to me.

meer53

There used to be a company called AMC Cookware. Very similar to Saladmaster. My brother used to sell them years ago in South Africa. I bought a set of these pans, they were about £350 at the time which was really expensive. It was 1983, i use them every day and i've not had to buy another pan since ! I wasn't given the hard sales pitch as i bought them from my brother but haven't regretted it once. I certainly wouldn't pay that sort of money now though let alone £1000 !!!
They are very good pans and recently, one of the knobs broke on mine, i managed to find an AMC seller and he replaced the knob for me free of charge and sent me a spare too ! Excellent service after 28 years. They're still trading so can't be doing too badly. Wonder if Saladmaster will last ?

Apples2

OneWorldDay wrote: »

It's :spam: -.

Of course with that complete load of rubbish you plainly don't have any connection with this outfit... Jeez..

davidheath95

This Company operates just like many other US Comapnies. such as Tupperware, NSA, etc., by using a referral system in a home environment to generate sales. Demonstrators prepare a meal for free, but in return they will try to sell their very expensive cookware and/or recruit you to their sales team so you can earn money by demonstrating/selling product. In my expereince the "sell" was not hard and when we declined to purchase the response was polite and no resistance was offered. The food cooked by the demonstrator was wholesome and tasty, so no complaints there. The facts presented about "overcooking" food were true and can be found in many articles on the subject. The real issue is whether you want to pay in the region of £1600 for a set of cookware, and whether you might want to be recruited by them as a sales/demonstrator. Your choice!

Melanie-Megan

Overall
Rated 1 out of 5
Way over priced, you can buy similar products for 1/3 of the price. I just bought a set from nutriply, you can google nutriply, which is even better than saladmaster. Saladmaster team is not telling the truth, they have to lie to their customers to sell a set by telling that 316 Ti is patented, this is a lie, you can’t patent a grade of metal, it is like if someone claims they have patented 14 K gold. Saladmaster is being dishonest to their own customer.

They tell you the detachable handles are for space saving and for bacteria not to have hiding places, guess what, look at the picture i got from my family member that was sold a set of saladmaster the detachable handle are not safe at all, i cant upload pictures in this post but if you would like to see the pictures i would be more than happy to email it to you.


They dont even take this as a warranty, they will tell you that the cookware is abused and is not covered under warranty. Nice Job saladmaster.

Doesn't stick
Rated 2 out of 5

They did a demo in my house and the food sticks to the bottom of the cookware. this is showing that the cookware design is not what they promise.

Heat distribution
Rated 1 out of 5

They don’t even understand the physic of evenly heat distribution. This is a lie too by telling the people that saladmaster sets are evenly distributing the heat because the bottom and the sides are the same thickness. There is no way for the heat to be distributed evenly because the heat on a stove top is coming from the bottom and not from the sides. This statement is ONLY correct if you use the cookware in the oven. I am just sorry for the people working for saladmaster, they have been brainwashed and trained to sell the lies.

Ease of handling
Rated 1 out of 5

They claim to have the best cookware on the market. This is a lie. The removable handles are horrible because there are cases where people burned them self. just imagine you are cooking a HOT SOUP, and your handles don’t click 100%, so you pick up the hot cookware from the stove top and what happens next ??? Please don’t have your children near the stove if you are using saladmaster sets.

Ease of cleaning
Rated 3 out of 5

Well if the food doesnt stick it is easy to clean but 80% of the time food sticks

Design
Rated 1 out of 5

Nice and shiny for the first 1 or 2 uses. There is no design, just an overpriced cookware

Durability
Rated 1 out of 5

The bottom of saladmaster cookware turn blue if you use a little bid more heat. of course it is recommended to use medium to low heat for the nutrition, but be honest to your self, we expect a +$5000 cookware to handle a little more heat than just a medium to low heat.