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.
Saladmaster has a patented Vapo Valve activates below boiling and below steaming. Because it cooks quickly at low heat it preserves an average of 93% of your foods nutrients.
