All Clad Stainless 9 Piece Cookware Set Review

The All Clad Stainless 9 Piece Cookware Set is one of those sets that really lives up to expectations. It not only looks stylish but it also does an outstanding job of cooking meals and clean up is quick and easy. This is a set that is an investment that will last you and your family a lifetime.

The All Clad Stainless 9 Piece Cookware Set is made up of a 10in nonstick frypan, 2 quart and 3 quart saucepans, a 3 quart saute pan and a 6 quart stock pot. This is the essential starter set with all of the most commonly used pieces in one set. In fact you could easily get by with just this set, but the beauty of All Clad is that you can purchase a large number of other quality speciality items that you may like to have, depending on your level of cooking expertise, interest and budget.

The main features of this set include:

a beautiful polished stainless steel exterior
an aluminum core which means foods cook evenly and without hotspots
stay cool handles
oven safe
scratch resistant nonstick frypan
works with both conventional and induction cook tops
lifetime warranty on defects in workmanship, material or construction from normal use

All Clad are well known for their quality products and the precision and care they put into manufacturing their cookware. The stainless steel range incorporates a tri-ply construction made up of an outer surface of 18/10 magnetic stainless steel, an inner core of aluminum and a cooking surface of stainless steel. What this means to you is that you will experience superior cooking results as the aluminum layer provides for even cooking without hotspots. No longer will you have the problem of foods being cooked unevenly.

The stainless steel in this set is oven safer to 450F and the frypan to 400F. This makes this set so versatile as you can take the pan from stovetop to oven without having to transfer foods to a separate piece of cookware.

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Venison Country Pepper Steak

Deer hunting season is over and you have venison to deal with. What do you do? Here is what my hunters do. The venison should be left to age for 10-14 days in temperature between 35-42 degrees without the hide before processing. If the temperature is warmer than that the meat is cut up and refrigerated, canned in jars or frozen. Some is ground up for burger. Some is made into sausage after the steaks and roasts are cut.

The tenderloin rarely makes it to the freezer as it is the easiest and quickest to cook. I slice it into 1-inch pieces, butterfly it and fry it up with onions and mushrooms. Venison burger mixed with ground pork is delicious. I never mix the two together before freezing as venison will keep longer frozen than pork. I mix them just before cooking. Sausage meat is spiced, put into casings and hung to dry overnight before smoking. The heart and liver are utilized as well, nothing is wasted.

I have been cooking venison for many years. I have tried dozens of recipes and methods. This way is one of my favorites. I put the round steaks in a pan, pour buttermilk over to completely cover and let them marinade overnight or longer in the refrigerator. The next day I drain off the buttermilk and dredge the steaks with seasoned flour. I dice a few pieces of bacon and brown it in my cast iron pan. I add a few cloves of garlic and then I brown the steaks well and top with thinly sliced sweet onion. To that I cut red, green and yellow bell peppers into strips and layer them on top. Sometimes I add sliced mushrooms. Last I pour dark beer over the whole works, put the cover on and bake in the oven at 350-degrees for about an hour.

The buttermilk will tenderize the steaks and you will be able to cut them with a fork. This marinade works well for grilling also.

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How to baker Turkey

This shows how to cook turkey for Thanksgiving. Perma-Life cookware is great for cooking.

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