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From: debbie (
Subject: Re: SS Waterless cookers and PCs
Date: February 18, 2005 at 12:24 am PST

In Reply to: SS Waterless cookers and PCs posted by Emily on April 22, 2004 at 12:13 pm:

Pressure cookers use high heat ( under pressure ) where as Vacuum cooking uses lower
heat and no air. Quite the difference nutritionally and speed wise ( it's faster even
though it's hard to beleive ).

The 'finest' highest quality equipment out there at this point uses 316L Surgical
Stainless on the cooking surface. The other layers determine how efficiently it all heats
up ( energy wise ).

Hope that helps. I've had Saladmaster since 1997 and have never looked back. I only
wish that I had had it from baby one ( of 4 ). The way it cleans, the way it cooks, the
way my son can use it so easily and so perfectly...without concern ( one tends to forget
what life was like before Saladmaster ).

Look it up. They really are fabulous pots and pans.


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