Keep your cookware looking its best!

KEEP YOUR COOKWARE LOOKING ITS BEST!
Golden brown or blue heat tints may result from overheating. White spots may occur from minerals present in food or water. These temporary blemishes can be removed easily by following the procedure below.
Rinse utensil with warm water. Create a paste-like mixture using a small amount of water and a non-abrasive stainless steel cleanser such as Surface Master by Saladmaster. DO NOT use a cleanser containing chlorine bleach. Apply paste with a sponge or cloth and rub lightly in a circular motion. Wash, rinse and dry. Note: Dishwasher cleaning will not completely remove heat or food films left on utensils. Remove films by following the directions above before dishwasher cleaning.

CLEAN AFTER EACH USE
To maintain the attractive appearance and cooking efficiency of your cookware, it is important to clean after each use. Food films left on the cooking surface may cause the utensil to discolor when reheated. Do not allow fats or salts to remain in the utensil for prolonged periods. When washing utensils use a sponge, dishcloth, nylon net or plastic pad. Avoid using metal scouring pads or harsh scouring powders when cleaning utensil. We recommend that the knobs of the utensils be removed for cleaning occasionally, as grease and food particles can accumulate. Simply unscrew knobs, wash utensils and knobs, rinse and dry. Replace knobs.

Can I put Saladmaster cookware in the dishwasher?
Yes. We recommend that Versa Loc™ Handles be hand washed, as repeated washing in the dishwasher may dull the handles. We recommend that you avoid the heat-dry cycle of the dishwasher by using the energy-efficient air-dry cycle.

Uh-oh….I’ve Got Some Sticking”:
Sticking is usually caused from too high of heat or improper cleaning. Here are a few tips that will assist when preparing certain foods.

 

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Mild Sticking:
Certain foods, such as starched cured meats and eggs may leave a slight residue on the cookware, which can cause sticking if not removed. Even though the cookware is washed thoroughly, these residues may leave a white film that may or may not be visible.
To clean the inside of the cookware, simply rinse with warm tap water and drain off all excess water, leaving only a few drops. With this moisture, sprinkle in a good stainless steel cleanser, such as Saladmaster Surface Master (which can be purchased at Foodture) to make a paste-like mixture. Using a dry paper towel, rub in a circular motion.

 

Medium Sticking:
For situations that need a little more “oomph”, add a few drops of vinegar to the paste for additional cleaning power. Rinse well in hot soapy water to remove all cleanser and dry with a clean towel.

“Yikes!! No-Way-I’m-Gonna-Get-This-Off” Sticking:

1- Boil water in the burnt pan for 2-8 mins, the burnt on particles will release.

2- For those really caked-on stains, you can also use a spray oven cleaner. Once covered with cleaner, it’s helpful to put the pan into a large paper bag to contain the fumes and allow them to concentrate on the areas that need to be cleaned. Let the cleaner set approximately 15-20 minutes or longer if necessary, but not to exceed 1 hour, then wipe the film away and wash the skillet in warm, soapy water. We recommend to always remove any and all of the bake-lite plastic parts before using oven cleaner which can dull and damage the surface of the parts. For stains and discoloration use Saladmaster Surface Master cleanser. Add a few drops of vinegar to the paste for additional cleaning power.

 

“What About Every-Day Cleaning?”:
Wash cookware and handles in warm, soapy water, rinse and dry, or remove the handles and clean cookware in an automatic dishwasher. Never use an abrasive cleanser on the handles or clean them in the dishwasher. Also, NEVER put cold water in a hot pan or immerse a hot pan in dishwater. Even as thick and heavy as Saladmaster cookware is, this could result in warping. Let the pan cool a few minutes and then add warm water, or place in dishwater.

​​IMPORTANT! NEVER use steel wool or abrasive cleansers on the outside of your cookware ( surface master cleanser is OK) or tops of the lids as they may scratch and dull the finish. Use only hot, soapy water on these surfaces.

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Sticking Food
Sticking is usually caused from too high of heat or improper cleaning. Saladmaster Cookware is designed to cook on lower temperature settings and high heat is never required.

Scratches
You may use anything on the inside bottom of your cookware, even a mixer. You will scratch it, but you will not hurt the cooking ability of the cookware. Saladmaster is made to be used, not pampered.

To keep the cookware looking pretty on the outside (because that is what people will notice) never use an abrasive on the outside finish. If you want to use an S.O.S. pad on the inside, feel free to do so-but not on the outside. If anything sticks, add hot water and soap, and let set for 10 minutes.

Discoloration

Sometimes a slight residue may remain on the cookware after cooking and cleaning. Usually this will appear as a white film. This is, primarily, sodium cooked out of foods and calcium deposits that the dishwasher will not remove. This is easily removed by using a stainless steel cleaner such as Saladmaster Surface Master. Simply rinse the utensil with warm tap water and drain excess water, leaving only a few drops. With this moisture, sprinkle in a small amount of Saladmaster Surface Master cleanser, to make a paste-like mixture. Using a dry paper towel, rub in a circular motion. Rinse well in hot soapy water to remove all cleanser and dry with clean towel.

It is possible that one of your pieces of cookware will turn blue on the bottom, or even on the inside. Don't panic. This appearance of blue means only that a high heat has been used for an excessive amount of time. You can scorch anything, even Saladmaster cookware, simply by using a high heat. If this does occur, rest assured that it will eventually fade away. Remember, you haven't hurt the cookware in this instance; you have simply burned the metal. It is still sanitary and will cook as efficiently and safely. Keep in mind: It is never necessary to set your burner to the highest heat, even when boiling water.

 

​Warping
Even as thick and heavy as Saladmaster cookware is, cold water in a hot pan or placing a hot pan in a sink of cooler water could cause the pan to warp. Let the pan cool down first, then add warm water.

Remember that the electric skillet is fully immersible in water or dish washer safe.

Electric Skillet:  After a period of time, you may notice residues from dishwasher, splatters, etc., have baked on to the outside of the skillet.  Simply remove both handles with a Philips screwdriver and coat the outside of the skillet with oven cleaner.  Allow to soak for 1 hour, then wash thoroughly and re-attach the handles.  This will restore it to a “good as new” shine.

Square Griddle:  This griddle is finished in a front to back grain.  When cleaning it, use the surface master cleanser in a front to back motion, rather than circular like the rest.

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