'Queen of Housewares' talks cookware
Written by admin on January 14, 2010 – 5:41 pm -I laugh at a title jokingly given to me by customers at Macy's - "The Queen of Housewares." I not only demonstrate everything we sell but I also do the training for the region for our employees. That means I get to test all kinds of fun cookware, electrics, cutlery and gadgets. What that also means is I'm a huge advocate for good quality cookware and cutlery. Every year right after the holidays, I'm deluged with questions about cookware and knives. Checking with my other writer colleagues, I've found that these two subjects are ones that their readers have lots of inquiries about, too. I suppose it's because they're among the best selling houseware gifts and there's such a huge variety available that it can be really confusing as to what's... more
Posted in Aluminum Cookware, Anodized Cookware, Cast Iron Cookware, Copper Cookware, Non-Stick Cookware, Stainless Steel Cookware, Tips | No Comments »
Tips on Choosing cookware
Written by admin on December 10, 2009 – 1:39 am -Courtesy of Food Network Kitchens All about cookware: Aluminum More than half the cookware sold today is made of aluminum. These pieces are usually coated with a nonstick finish or treated to harden the surface and make it scratch-resistant. If you have an old non-coated aluminum pot or pan, chances are it will start showing wear sooner or later (this is known as “pitting” ); you might start chewing on metal flecks, too. If you keep cooking with it, this can add too much aluminum to your food, a potentially toxic situation. A warning: If you use aluminum cookware, don’t store acidic foods in it. Extended exposure to acidic dishes can leach more aluminum into your food. If you’re prepping soups, sauces or other longer-cooking recipes... more
Tags: best cookware, cookware buying guide, Non-Stick Cookware, Tips
Posted in Aluminum Cookware, Anodized Cookware, Calphalon, Calphalon, Cast Iron Cookware, Copper Cookware, Cuisinart, Non-Stick Cookware, Selecting Cookware, Stainless Steel Cookware | No Comments »
Cookware Selection Tips
Written by admin on September 20, 2009 – 6:16 am -Below are six of the most important considerations when shopping for cookware. • A nonreactive surface. Your best choices are stainless steel, seasoned cast iron, enamel or a quality nonstick surface. • A core or base of aluminum or copper (or cast-iron interior construction) for better heat conduction. • Handles that stay cool on the stovetop for a reasonable amount of time but are oven-safe, such as cast iron or tubular stainless steel. It's also important to select cookware with handles you find comfortable and easy to handle. You can purchase oven-safe silicone handle covers separately. • Check to see if the cookware is dishwasher safe. Hard-anodized cookware is technically dishwasher safe, but manufacturers recommend hand washing.... more
Tags: best cookware, cookware buying guide, Non-Stick Cookware, Tips
Posted in Aluminum Cookware, Anodized Cookware, Calphalon, Calphalon, Calphalon, Cast Iron Cookware, Copper Cookware, Cuisinart, Glass Cookware, Microwaveable Cookware, Non-Stick Cookware, Selecting Cookware, Stainless Steel Cookware, Tips | No Comments »
Cleaning and Seasoning Cast Iron Cookware
Written by admin on September 12, 2009 – 4:31 am -Curing (seasoning) cast iron means filling the pores and voids in the metal with grease of some sort, which subsequently gets cooked in. This provides a smooth, nonstick surface on both the inside and outside of the piece. The hallmark of any country kitchen is an old black cast iron skillet sitting atop the woodstove. And there's good reason for that: Whether you're baking biscuits in a cast iron Dutch oven, flipping pancakes on a cast iron griddle over a woodstove or pan-frying chops on a modern electric range, cast iron makes the best cookware. TYPES OF CAST IRON COOKWARE Cast iron cookware has been used steadily in America since the 1600s, though over the last half century or so it has been known primarily as an outdoor cookware, used mainly... more
Tags: best cookware, Cooking Tips, cookware buying guide, Tips
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Caring for cast iron cookware
Written by admin on September 5, 2009 – 4:14 am -Cast iron pans live so long, they sometimes pass from owner to owner. I did accidentally leave one behind once when I moved, but I also found one in a different apartment, so I achieved cosmic karmic balance, pan-wise. The pan I found was in the cabinet under the kitchen sink, where it had been placed to catch a drip, possibly. It was covered with a thick layer of rust. It looked like the kind of debris you would not stop to pick up from a disaster site. It looked hopeless. But it was not. If you should encounter a "rescue pan" like this, use steel wool to scrape off the rust. Don't give in to the urge to get out your power sander, just apply some elbow grease. In the end, you'll have a smooth, light orange cooking utensil that still looks like... more
Tags: best cookware, Cooking Tips, cookware buying guide, Tips
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Choosing Cast Iron Cookware
Written by admin on September 5, 2009 – 4:10 am -Useful, reliable, and practically indestructible. You can’t say that about many things in your house, but you can say it about a cast iron frying pan. If there were just one kitchen cooking implement we’d consider indispensable, it would be that pan. Sure, they’re heavy. They’re ugly. The can be tricky to clean. But your cast iron frying pan will last years, maybe decades. I’ve had three in my adult life, and they just do not wear out. I managed to crack the handle off one by accidentally dropping it on a concrete surface when it was red hot (a barbecue catastrophe). I think I left one behind in a rented apartment. But short of those disasters, a cast iron frying pan can be your daily cooking companion for most of your life—not a... more
Tags: best cookware, cookware buying guide, Tips
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A Cookware Primer
Written by admin on August 26, 2009 – 8:05 pm -Getting started The major brands are adding more automation of various cooking chores to their microwaves. They're also increasing capacity without increasing overall size by using recessed turntables and smaller electronic components and by moving controls to the door. As you'll learn in this microwave oven guide, some manufacturers are exaggerating capacity by counting wasted space in the corners. Usable space may be 50 to 60 percent less than claimed, so bring a large platter to the store to see whether it fits inside an oven you're considering. Pick a type and size Countertop models cost the least and are best for kitchens with lots of counter space. Compact models can cost very little. Midsized and large models add capacity and features,... more
Tags: best cookware, cookware buying guide, Non-Stick Cookware, Tips
Posted in Aluminum Cookware, Anodized Cookware, Calphalon, Calphalon, Cast Iron Cookware, Cuisinart, Non-Stick Cookware, Selecting Cookware, Tips | 1 Comment »
Cookware Material Guide
Written by admin on July 15, 2009 – 5:32 am -Non-Stick Vs Uncoated Cookware What is the different between non-stick vs uncoated cookware, I think it’s best describe by consumer report for this cookware material, and here I sum up a bit. Non-stick – Best for easy cleanup. As you know, it is non-stick and it needs less oil to cook so it’s more healty. But it can be scratch easier compare to uncoated cookware. For that reason we don’t encourage using metal utensils, although some manufacturers say it’s okay. Foods also do not brown as well in nonstick pans as they do in uncoated ones. And because food doesn’t stick, there are no nicely carmelized bits that can be deglazed to make a sauce for an otherwise plain pork chop. Uncoated – Best for browning, braising, and deglazing... more
Tags: cookware buying guide, Non-Stick Cookware
Posted in Aluminum Cookware, Anodized Cookware, Cast Iron Cookware, Copper Cookware, Glass Cookware, Non-Stick Cookware, Stainless Steel Cookware | No Comments »