Evidence continues to mount that perfluorochemical (PFC) emissions from synthetic compounds in non-stick cookware and cleaning products produced by DuPont may cause cancer and other health problems.In particular, perfluorooctanoic acid (PFOA) and perfluorooctane sulfonate (PFOS), which cannot be broken down by heat, light, or microbes, have been shown to cause tumors in the pancreas, liver, testicles, thyroid, or mammary glands in animal studies.
Workers involved in manufacturing PFOA were also shown to be three times as likely to die of prostate cancer as those who weren't.
PFC concentrations have been found in the blood of fish, dolphins, seals, sea lions, minks, polar bears, gulls, albatrosses, bald eagles, sea turtles, and dozens more species. PFOA is present in the blood of 90 percent to 95 percent of U.S. residents.
DuPont has never conceded that PFCs cause health or environmental problems, although they have attempted to rein in emissions.
Reference: AlterNet January 2, 2007
Here's Why So Many People are Cooking with Saladmaster...
Handle System
Storage has never been easier with our exclusive, detachable handles. Plus, they provide for convenient stove-to-table service, turning a pan into an elegant serving piece with just a click. Cleanup and storage are a breeze, too! Simply remove the handles and place in the dishwasher or cupboard. Versa Loc handles are safer and 200% stronger than industry standard. Best of all no screws means no more loose handles!
Cooking Surface
Regarding the metal, most cookware sold in stores is an 18/10 grade of steel at best. Because of the softness of this grade of metal, when heated, it expands and the food sticks to the pan. You are then forced to cook with oil and the pan becomes difficult to clean. In addition the natural acids and salts contained in our foods can create a chemical reaction with inferior cooking surfaces.
The cooking surface of Saladmaster® cookware is a 316L surgical stainless steel. It is the highest grade of steel used in the cookware industry. It is non-porous, meaning you can cook without oil and its much easier to clean than regular stainless steel. 316L is safe as it does not react with the natural salts and acids of your food.
'The kind of steel used in most stainless steel cookware is not the best metal in which to prepare foods. Most stainless steel cookware sold in stores is of such a nature as to allow chrome and nickel to bleed out into foods as water and food chemicals react with the walls of the vessels as they are heated. The chrome and nickel salts are retained when ingested. They cannot be eliminated. They build up and in time can create troublesome conditions'. - Dr. Shelton's Hygienic Review -
Heat Distribution
Many consumers believe that if a pan is heavy it is good. It's not the weight that's important, it's how quickly the pan heats up, how well it holds the heat and how well it distributes the heat.
Most products on the market have multiple layers of heat conducting alloys on the bottom of the pan only. This means you have to constantly stir your food. Often people become frustrated with traditionally pots 'n pans because they stick and burn at the bottom where the heat source is. Saladmaster's cooking vessel is designed with 7-layers of steel. It is a perfect marriage of metals that distributes the heat 360 degrees. Providing completely even heat allows your food to cook faster at lower temperatures, without the need of stirring.
Temperature Control
All our stoves and fridges have a means of controlling temperature, why doesn't our cookware have one? Since the nutrition of our food can be damaged by high heat, temperature control becomes an extremely important factor to considering the cookware you want to prepare your food in.
Your vitamins and minerals break down when exposed to temperatures above 200ºF. Common cooking methods such as boiling (212ºF), steaming(232ºF) and micro waving (400ºF) can substantially reduce the vitality of your food.
Saladmasters patented Vapo Valve activates below boiling and below steaming. Because it cooks quickly at low heat it preserves the majority of nutrition in your foods.
more information:
http://www.dreddyclinic.com/integrated_med/integrated_med.htm
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