What is the difference between PL Vacumatic cookware and other quality cookware sets such as Salad Master.

The main difference in cookware, such as Saladmaster, is that it is just Waterless cookware. Cooking waterless is just that. Your using ‘less water’ and slowly steaming your vegetables. Most people are not aware that steam can come to be at a higher temperature than boiling water. It is at this temperature that the minerals and vitamins are affected. When cooking in a vacuum vapor, as with the Vacumatic method of cooking, you’re cooking at a much lower temperature thus retaining all of the vitamins and minerals.

These are some of the benefits that make the PL Vacumatic superior to cookware like Saladmaster or any other cookware in the world:

• Heat conducting inner cores along the bottom and up to the edge
• Full 50-year warranty
• ‘Whistle Vent’ (whistle tone or lock)
• Warp-resistant bottoms
• Removable ovenproof Bakelite handles
• ‘Sure Grip’ handles designed for safety
• Two side handles with every utensil
• Full wrap-around flame guards (ideal for gas stoves)
• Self storing lids
• Lid can serve as a hot plate for the pot
• Save up to 70% on energy
• Factory direct prices

Waterless cookware is a system of slowly steaming your vegetables without boiling out the flavor and color. (Steam comes to 100 Celsius or higher)

Vacumatic cookware is a process of cooking your vegetables in a vacuum vapor. By doing so you are cooking below the boiling point  at only 74 Celsius/165 Fahrenheit, thereby retaining all of the vitamins, nutrients, minerals, natural color and taste.

Some of the features necessary to cook Vacumatically are:
• Vapor seal to create a partial vacuum
• Vac-Controle valve to allow the steam to escape and lock
• Heat conducting inner core along bottom and up the side to the rim

Here are some quotes from a Salad Master dealer who believes her cookware cooks in a vacuum and thus does the same thing. Click HERE