I routinely use Kikkoman soya sauce instead of salt, and have low to moderate blood pressure. I was reading that the anti salt hype was just that, obviously excess is bad though. I don't eat butter, cream or margarine although research is suggesting butter might be good for you in moderation.
So why are these pans so good?
I've moved over to good stainless steel pans. I had a very cheap stainless steel pan for 15 years, till I damaged it. I can use these pans in the oven and on the hob. Better pans retain heat better.