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I purchased several pieces of Salad Master cookware a couple of years ago. I find it very persnikety to use and clean up. It is unlike anything I have ever used. I found to be much happier just cooking how I want in cheaper pans. Anyone have luck at this product? Am I doing something fundamentally wrong? They stick like mad no matter if I follow the "rules of use" or not. Thanks for your input in advance, Gladys
I've had Salad master cookware for several years now and like it really well. I do keep a couple of "coated" skillets for eggs, etc, What foods are sticking for you?
The only piece I am crazy about is the grinder. You can change the heads to give you a different cut for making slaw or cruly fires etc. I have the electric skillet and the directions are to have it hot so when you place chicken or beef it makes a "popping" sound. That is what the instructor told us to do for regular use. It sticks so badly I have to soak it overnight in a dishpan of Dawn and nearly boiling hot water to get it clean. I have basically had the same issue with the other cookware. Do you use it preheated or use like any other cookware? I'm curious. Thank you very much for the feedback!
I don't do the waterless cooking often, but it sounds like you are getting it too hot. I like the electric skillet to fry chicken in, but I do use some pan spray, and then a little canola oil for it. I like the heavy bottoms and the fact that sauces and grains like polenta or grits don't scorch as easily.
