Archive for the ‘buy cookware’ Category

Buying Cookware – Which Material To Choose?

Saturday, November 20th, 2010

Everybody dreams owning an aesthetically beautiful cookware set for his or her kitchen. It’s the fascination of each and every master cook. While spending some time to cook the best meal is important, a technically superior cookware normally builds the great foundation to begin with.

Whenever we think about purchasing a high-quality cookware occur different sizes and processes, first of all , usually involves our thoughts are your budget. Maybe if you’re the type of who’re seriously interested in the adventures of cooking, you most likely won’t have second thoughts purchasing the quality cookware in store after considering all its quality aspects.

That will help you find a very good cookware set, you need to find out what you really are buying. Do you really need one pot along with a pan, or a whole set? After you have decided which cookware you’ll need, the following step to consider may be the type of material by which it’s made. Although notions that some materials can go into the food that people cook inside them, care ought to be taken with a few materials, in the end it’s generally harmless.

The very first option may be the stainless. These components is popular being minimal reactive metal that doesn’t interact with food. It’s durable, highly-resistant against corrosion, efficient and fewer pricey, but a stainless cookware doesn’t conduct heat well. So, in selecting a stainless cookware, ensure that you search for medium to heavy weight, or thick-layered bottom pans and pots to make sure better heat conduction.

Ceramic, enamel or glass material is yet another option. Each one of these materials are able to hold heat for a long period, and may be heated to extremely high temperatures. A ceramic cookware specially emits a far-infra red heat that’s mainly valuable to cook. Enamel is really a porcelain fused glass coating providing you with a tough and very heat and corrosion resistant finish, developing a durable barrier between your food and also the iron base. See-though glass ceramic material stands extreme temperatures, however they can break under impact. Apart from cooking, the heat-resistant glass may be used for both storing and serving.

Clay material and surefire would be the classy traditional option. Clay is absorbent that when saturated with water and heated within the oven, allows steam to evaporate in the pores bringing on a heightened flavor within the food. Clay pots are efficient, requiring less fat, less liquid, and fewer tending. For that surefire, even with no porcelain coating, it’s an excellent material for any cookware. It’s generally pre-coated with unsalted fat that’s heated to prevent rusting. It conducts heat efficiently and it is very economical. While surefire requires a while to warm up, its temperature stays consistently hot retaining heat evenly.

Plastic ware employed for both cooking and storing may be the newest addition to cookware. Plastic is usually lightweight, unbreakable and also the most suitable to be used in microwave ovens where other metals aren’t suitable.This microwave safe cookware is specifically premeditated to permit transparency in microwave transmission with the cookware and also the food.

Stainless cookware could be washed in soap and water easily. To avoid water spots about the pot, rinse the cookware and dry thoroughly. Only use mild cleansers. Stainless cookware with copper bottom could be cleaned in a dish detergent. Ceramic, enameled and glass cookware are merely washed having a mild cleanser, but you will find ready-made dish detergents for these materials which you can use. Clay pots should not be washed inside a dishwasher, or with any detergent since the porous clay will absorb the odor and taste from the cleaning material. The advisable thing is to clean the cookware with tepid to warm water using brush and bake soda.

Nobody can tell which material may be the correct one for any cookware to become of quality. In my opinion the perfect cookware set depends upon your personal food habits, lifestyle, personal choices and budget. A more economical cookware sounds most practical, or an inclination for aesthetic fascination will make you purchase the high-end cookware set, provided you recognize your need a lot more than your desires, you’re heading for the perfect and quality cookware set for the kitchen needs.

Should You Spend Money on Professional Cookware?

Sunday, October 3rd, 2010

I like to cook. Because I do I like to buy professional kitchen cookware sets. My very favorite set is my LeCreuset. It’s enameled cast iron. It’s very heavy cookware, and certainly not everyone would want to cook with it, but then I don’t like lightweight aluminum pots and pans. I prefer my LeCreuset because I think that the outside enamel remains good looking, whereas some aluminum and stainless pots and pans have finishes that are easily scratched. Luckily if you’re in the market for professional cookware you have a lot to choose from.

Most cookware manufacturers such as All Clad, Cuisinart, Viking, Calphalon, Kuhn Rikon, Chantal and Mauviel all make a variety of cookware of differing quality. Mauviel is known for their copper cookware. They also have a line of 7-ply cookware. This cookware has an aluminum core for excellent heat conductivity. It has a durable brushed stainless steel surface on the inside and a highly polished stainless steel surface on the outside. Viking professional cookware has a multi-ply construction. It’s a combination of aluminum alloys and stainless steel which Viking says will give “lifetime performance, durability, easy cleanup and quick even heating”. What sets these pots apart are their ergonomic stainless steel handles and extra large lids.

Another popular cookware manufacturer is Demeyere. Demeyere has a line of induction cookware, something new to a lot of cooks and very expensive. These induction pots and pans have 7-ply construction and use materials that limit heat to 250 degrees celsius. This can actually prevent many foods from burning.

A much more easily affordable quality cookware set is All Clad. They offer several different types of cookware, the All Clad Copper Core and the All Clad Master-Chef 2. The Culinary Institute of America also has a cookware set out called the CIA Masters Collection. It was designed by the certified master chefs at the CIA. It has a 7-clad construction and a copper core.

The professional cookware sets that we’ve mentioned above range in price from $1900 to $600 for a 10-piece set. Most of them offer multi-ply, and, as in the case of CIA and Demeyere, 7-ply. Most have copper cores, aluminum interiors and stainless steel exteriors. So how do you choose?

The way most people choose is money and appearance. My suggestion would be to buy one pot, or pan if possible before you buy an entire set. That way you can use the cookware and see if you really like it before you commit to it.

Learn about professional grade cookware and other cookware choices at busy-kitchen.com

Article Source: http://EzineArticles.com/?expert=Catherine_Olivia

Revere 2-Quart Steamer Helps Add Veggies to Any Dinner

Sunday, October 26th, 2008

Are you struggling to get your family 5 servings of fruit & vegetables a day? As I’ve worked to include more veggies at each meal, I’ve found the Revere 2-quart cover saucepan with a steamer insert to be indispensible. I use this pan to make steamed veggies without adding fat almost everyday.

Although not as fashionable as some of the newer pans, Revere pans are a reliable performer in any kitchen. In fact the design may remind you of your grandmothers cookware. This company has been in the pan making business for a long time. These stainless steel pans are solid, but not excessively heavy and evenly distribute heat. The lids fit well and help trap the steam. I also appreciate the long handles that stay cool on the stove.

Vegetable steaming is an art. You’ll need to experiment to find the level of doneness that your family prefers. My family likes a bit of crunch to remain in the cooked veggies. My routine is to heat the water to a boil in the saucepan while I’m cutting and cleaning the fresh veggies. Then I add the veggies, steam for a minute or two. Next I turn off the stove and move the pot to a cool burner until I’m ready to serve everything.

Often I’ll place the steamer and saucepan right on the table (with a trivet), so my veggies stay warm until served. These pans are a pleasure to use, especially when compared to using an expandable vegetable steamer that will fit into any pan. While the expandable steamers produce a good tasting steamed veggies, I find it very hard to remove the veggies from the pan.

The Revere 2 quart saucepan with a steamer insert is must for people on low fat diets trying to increase their vegetable intake.