Cast Iron Cookware - Cooking Old School

Cast iron cookware is some of the best and most popular out there. It is definitely from an older school of design and use, but that definitely does not make it inferior to more recent models! It has long been a favorite choice of many groups, from long time housewives and mothers to independent chefs to serious campers and hikers.

Many people swear that food tests better out of this type of pan than any substitute. Cooking with cast iron is not held to just one group, either. Some of the dishes that are most commonly pointed to as being best out of cast iron include everything from Cajun seafood to Mexican style fajitas to any type of breakfast food. Even cornbread! Such a variety shows what can be done with this cookware.

Cast iron is popular for many different reasons. Unlike say stainless steel, it is an ideal heat conductor and will almost always heat evenly and consistently. It is relatively cheap in comparison with many other types of cookware, and with proper care can last multiple generations, a claim many other types of cookware cannot make.

It is easy to learn to use cast iron, and since you should preheat your cookware before using, you even get a head start on dinner preparation. One of the most popular methods of checking to know if the pan is ready is to drop a few (not many) drops of water on the pan. If the drops sizzle, then the pan is ready. If it disappears instantly, then you need to cool the pan down a little.

One important note: do not pour large amounts of cold liquid into a hot pan, since this is the one thing that can cause the cast iron to break.

Proper care of cast iron is most often referred to as "seasoning." This type of pan is unusual in that it is not supposed to be scrubbed often. Seasoning, instead, is when you embed oil and grease into the pores of the iron cookware, which prevents rust.

Seasoning is done by warming the pot or skillet, then rubbing a thin layer of shortening or corn oil all over the surface of the pan, inside and out. Afterward, lay the pot or skillet upside down inside a 350-degree oven. Most suggest one hour, while some other manufactures suggest as many as 4-5. The shortening will turn in to a non-sticky, hard coating. Allow the pan to cool overnight.

Cast iron retains heat effectively; so make sure to allow plenty of time to cool so you don't burn your hands. Seasoning should be repeated after each use of the cookware. As one downside: be wary of using acidic foods, which can deteriorate the seasoning, which makes the pan itself more vulnerable to rust and damage.

Wash cast iron in hot water only, and dry. Seasoning is always important, and you don't want to scrub unless absolutely necessary, because scrubbing will take away the layer of shortening that protects the pots from rust. If you have to scrub, then make sure you season the pan afterwards to repair its protective coat. Drying over heat is also important. It can be dried over an oven burner turned on low.

While the maintenance of cast iron may seem daunting, it is actually easy, and the high quality of food, affordability of pans, and ability to pass the cookware from generation to generation makes it a tough choice to beat.

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Mexican Cookware - Equipment Used in Mexican Cooking

Mexican cooking at home doesn't have to an impossible task to accomplish. Try using the following kitchen equipment for the next in-home Mexican meal.

Comal: Basically, a comal is a cast iron griddle and is used without oil. It's flat with a handle and is used for making tortillas and roasting foods that require no oil. Mexican comals also can be made of clay.

Molcajete and Tejolote: Mortar and Pestle, these are used for crushing and grinding herbs, spices and seeds. The bowl and grinder are made from porous volcanic rock and are still used today. You can also make traditional Mexican salsa in the Molcajete and Tejolote.

Prensa (Tortilla Press): A tortilla press can be metal or wood, with two hinged plates and a handle. A tortilla press is used to flatten the dough for making tortillas.

Tamale Steamer: Tamale Steamers can be purchased at any Mexican cuisine store or market or you can make one yourself. Using a large enough stock pot to fit a metal colander lined with foil in the bottom, pour about an inch of water in the pot. The foil keeps the tamales from touching the water. Place the tamales in the colander and cover with a clean kitchen towel. Cover the pot tightly with a lid.

Cazuela: a clay pot or bowl still used in Mexico today for boiling corn, stews and beans. Though many Mexican households now use Olla Express (Pressure Cooker) to make beans, they still place the beans in a cazuela for the final few minutes of cooking to give beans that authentic Mexican flavor.

Metate y Mano (Hand Grinder): This tool looks like a short 3 legged table with a concave surface about the size of a platter. A large cylinder of stone is used for grinding spices, herbs and seeds. You can also find larger versions made for sitting at. Metate y Mano is made from stone or lava rock and is still used today in many Mexican households.

Molinillo (Wood Whisk or Stirrer): This ancient tool is used to create foam in hot chocolate. Place between your hands and rotate the whisk back and forth briskly. Molinillos can be plain or highly decorated.

Olla: A bean pot made of clay. Most Olla's are beautifully decorated and glazed. Cooking beans in an olla gives beans a far superior taste than cooking them in metal pans or even a slow cooker. Olla's look beautiful sitting on the counter when not in use and make a great gift. Fill the pot with bags of beans and seasoning and give to your friends or relatives who love authentic Mexican cooking.

Most of the cookware mentioned above can be purchased online, in a specialty Mexican market or store.

Can't wait to learn more about Mexican cooking? Visit Mommies Magazine for more Mexican Cooking Techniques that you won't want to miss.

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Mert Cookware - Once You Cook With it You Will Never Stop

With proper high end cookware sets, your cooking improves and the whole experience of experimenting in the kitchen becomes even more efficient.

The Universal Rule says that 'in order to gain market entry and expand market base, you should offer quality goods at competitive prices'. The same applies in the case of Mert manufacturers, who offer quality products at economical prices.  They have different looks to their products.  Probably because it was first made in Turkey and they arrived in Europe.  Now, it is available in the United States.

With so much importance given to the cooking, then the cookware sets deserve equal importance. The importance of cookware sets in the cooking process is undeniable.

So, take a look at Mert Cookware. With 24 years of experience, Mert cookware is made in Turkey and presented to the world market. They manufacture only high quality Stainless Steel Cookware Sets that are made from several thicknesses from 0.60mm up to 1.00mm. You can find a variety of cookware such as Pressure Cookers, Oval Roasters, Casseroles, stock pots and more.  Some are made with impact bonding (forged) capsule base, optional thermometer knobs, or knobs with gold or standard Bakelite.

Some sets are made with impact bonding (forged) capsule base and thermometer-knob (the latest European technology). The milk pans are made with one long handle, saucepans are made with two side handles, the frying pans are with one long and one side handles. You also have a choice of either a glass lid or steel lid and some are available gold plated.

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Diamond Tough Cookware That is Worth It's Weight in Gold

They say that if created under the right conditions anodized aluminum can be as tough as a diamond. Does that make hard anodized aluminum cookware a real gem? In this cooks experience, definitely yes. Anyone who cooks everyday can be driven crazy worrying if they are using the right cooking tools, stirring their sauce often enough so it doesn't stick and burn, and whether they are moving the cuts of meat adequately in the saute pan so no one piece is in the hot spot for too long. If you cook you have been there. And what cook hasn't had the embarrassment of having guests spot little pieces of burnt sauce or even worse bits of the nonstick coating from their pan, staring at them from the top of your entree. It doesn't have to be this way. Many types of quality cookware can solve these problems but for the average home chef, hard anodized aluminum cookware is the cookware of choice.

Most of the major cookware manufacturers such as, Calphalon, Cuisinart, and All Clad, include hard anodized aluminum cookware in their product lines making it easy to find. But is it worth the somewhat higher investment? Anodized aluminum cookware is likely the most durable cookware on the market and is easily twice as strong as stainless steel cookware. It will not dent or discolor and it can be dyed to make it more fun and festive. You just can't help feeling happy when you are cooking with bright yellow cookware.

The feature of hard anodized aluminum cookware that has made it so popular is the nonporous, nonstick surface. This surface is scratch resistant to the point that it can be used with metal cooking utensils without concern. No more hunting for the nylon or wooden utensils. Just grab whatever is at the top of the drawer and cook without having to baby your precious nonstick pan. The nonporous cooking surface does not allow food to stick so you don't have that burnt layer on the bottom of your pot to worry about. Plus you don't need to stand in the kitchen and stir it every five minutes. No more burnt food bits to pick out of you dinner entree. This cookware is also a great tool for the health conscious because it allows them to cook with very little use of oils and butter, eliminating unnecessary calories while sealing in the taste. Then there is my favorite feature, easy cleanup. The nonporous surface does not allow food to stick so cleanup is as simple as a damp cloth and few drops of dishwashing liquid. Some brands claim to be dishwasher safe but I highly recommend hand washing as the harsh chemicals in most automatic dishwasher detergents is very hard on this type of cookware. But that's not all.

When buying anodized aluminum cookware be sure to get a reputable brand that has a solid aluminum base rather than a combination of alloys. If you have true quality solid aluminum cookware you will experience the wonderful benefits of cooking with aluminum. Aluminum cookware is known for distributing heat quickly and evenly throughout the pot or pan. You will no longer have to worry about hot spots that cause some areas to burn while others are undercooked. All of your food will cook evenly without embarrassing burnt spots. Because it heats up quickly it also saves a bit on energy making it environmentally friendly. This type of cookware is usually oven and broiler safe which adds to its versatility in the kitchen. The anodized aluminum itself is heat resistant up to the melting point of aluminum or about 1,221 degrees Fahrenheit, however, you need to check the rivets and handles to make sure that they are oven safe. Always check your manual before oven or broiler use.

So there you have it. Hard Anodized Aluminum Cookware is nonstick cookware that is hard as nails, cooks evenly, doesn't burn and is easy to clean. It won't peel, chip or dent. The home chef can now feel free to cook without worrying about their cookware. Free at last. Free at last

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Great Price Cajun Cookware for

Cajun Cookware Seasoned Cast Iron Camp Pot Without Legs 16 Qt. Review

Cajun Cookware Seasoned Cast Iron Camp Pot Without Legs 16 Qt. Overview

Heavy-duty cast iron cookware provides even heat while cooking. This pot features a flat lid and inside dimensions of 14 inches wide x 6. 5 inches deep. Preseasoned finish. Pre-Seasoned to perfection and ready for use. Cast iron makes for superior heat retention and even heating of foods. Heavy-Duty and durable, designed to last for years. Hand wash with stiff brush and hot water. Cooking with cast iron provides nutritional iron intake

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The Exciting Benefits of Copper Cookware

Chefs around the world prefer copper because it's durable and it has excellent characteristics. Copper cookware is one of the best heat conductors for all of your cooking. Heat is conducted evenly to the copper pan, allowing the preparation of a dish with less energy regardless of stove top type.

Generally copper cookware is slightly more expensive than other cookwares, but it's well worth it. A good set of copper cookware will last a lifetime and can last several generations. Perhaps this is why copper is so appealing to families and professional chefs alike. It's a timeless material that will outlast most anything you could add to your kitchen.

Maintaining your copper cookware today is actually quite simple. With contemporary copper pastes it is a snap to clean and obviate most scratches. It's one of those materials that can always look fabulous. As you can see, there are a number of advantages to utilizing copper cookware. Perhaps, this is why copper pans are often considered a cook's prized possession.

Other cookware doesn't even compare to copper cookware. After all, copper is, in our opinion, the best. If you find that hard to believe, try cooking the same dish in an assortment of pans. You will find that a copper pan will cook your dish more evenly with better control. In addition, your efforts will provide the opportunity for you to savor all the splendid flavors.

There are some myths about the safety of copper cookware. Let's dispel these myths: lined copperware completely safe whether stainless steel lined or tinned.

Unlined copper pans are also safe for use in the preparation of certain dishes. For example egg white bowls, Zabaglione pans and sugar pans are the best for the working with egg based and sugars for sugar works. Your egg whites will peak faster and higher. Zabaglione whether to be served hot or cold will taste all the better and sugars will remain at a workable temperature far longer.

Pans that have a solid red copper body can be very exciting additions to your kitchen. When they're not in use, they can be easily be displayed to be a part of your décor. A full hanging pot rack looks stunning over an island. Don't have an island in your kitchen? A wall mounted rack be just as nice to show off your copper utensils.

There truly isn't much that compares to copper cookware as a value. It is an exciting cookware that offers thrilling benefits to all of it's users. The combination of style and functionality is hard to beat. Copper cookware is an easy solution to augmenting luxurious kitchens as well as professional cooking. If you've ever wanted to upgrade your cookware, now is the time to consider the best, copper cookware by Bourgeat and Mauviel.

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Poisonous Verdigris - Precaution and Tips in Taking Care of Brass and Copper Cookware

Amidst all the types of cookware coming out in the market, copper cookware is still one of the best. It has been tried and tested already for many generations already. Even if newer models are coming out made of aluminum or titanium, many users still prefer copper cookware. Copper cookware is not only considered classic, it is also popular for its beauty and excellent heat qualities. Most of these pots and pans feature copper and brass exteriors as well as stainless steel interiors. The combined materials make the cookware easy to clean and use. You can simply wash and rinse this using warm sudsy water to prevent food from sticking. Then wash with a copper/brass cleaner afterwards. Dry immediately to prevent discolorations and hard water stains.

Even if some copper and brass brands are deemed dishwasher safe, it still has parts that can discolor and tarnish. Handwash them to prevent this problem.

To clean, you can try using a homemade cleaning solution. This is a mixture of salt, flour, ammonia and lemon juice. This can be applied on copper cookware with a soft scrubbing brush. Make sure that you polish for a dry, clean luster.

Avoid using the following materials because they will scrape off the copper and brass material: alcohol, steel wool, bleach, abrasive cleaners, metal implements and oven cleaners. For burnt copper and brass pans and pots, clean them with cold water. It lessens the burnt taste and drastically reduces temperature after being heated in high temperature.

If you see cake-on, burnt-on coatings or films of food, you can boil it and add 1 tsp baking or washing soda. You can also use cream of tartar. Add 1 tsp for every cup of water. You will see the food flood within 20 minutes. After this, you can wash it the usual way.

Another option is to cover the inner burnt bottom with washing or baking soda. Then, add enough water to cover the soda. Soda will dissolve the stickiness of the food, releasing stuck food in even layers. However, sometimes this procedure takes overnight.

Wash cookware immediately after use. Never place most of your pans and pots inside the dishwasher. It is extremely important also not to boil your copper and brass cookware dry. This will melt the tin lining. Use wooden utensils when cooking with brass or copper cookware. Metal utensils can scrape off and scratch the tin lining.

Most copper and brass cookware are tin-lined because these two substances are known to develop verdigris. It is a highly poisonous substance that can contaminate food. Stop using your cookware when you see greenish discoloration already.

It is important to note that any material has a certain degree of harmfulness. Whatever we choose, precautions are always our first guards. Always keep cooking materials clean because these come in first contact with the food we eat. Dry these well after washing to prevent moisture. Wet surfaces are good environments for germs and other bacteria to grow.

When properly cleaned and maintained well, copper and brass still remain as two of the best materials used in cookware.

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Check Out Cuisinart CRHC-22B Half Circle Wall Cookware Rack for $64.95

Cuisinart CRHC-22B Half Circle Wall Cookware Rack Review

I love my half circle wall cookware rack! I measured my space and explored many options for cookware racks and this one suited my needs the best. I have it hanging above my kitchen window so it doesn't interfere with traffic in the kitchen. It is heavy, sturdy and supports all my cookware beautifully! Sam, Minnesota

Cuisinart CRHC-22B Half Circle Wall Cookware Rack Feature

• Hanging, half-circle cookware wall rack
• Stainless steel; brushed finish for luster
• 6, angled stainless-steel hanging hooks come with rack
• Cuisinart includes all necessary hardware for mounting
• Rack measures 25.9 by 12.9 by 5.9 inches; weighs 4 pounds

Cuisinart CRHC-22B Half Circle Wall Cookware Rack Overview

Cuisinart CRHC-22B Half Circle Wall Cookware Rack

Cuisinart CRHC-22B Half Circle Wall Cookware Rack Specifications

Keep pots and pans out of curious toddlers’ reach by hanging them from this half-circle, wall cookware rack from Cuisinart. While many racks hang over cutting islands in a kitchen’s center--blocking the sightlines and bumping the heads of taller individuals--the half-circle model fits neatly against a wall to preserve open space while providing quick and easy access to cookware.

Made of stainless steel with a brushed finish for luster, this handy rack provides reliable support for years of use. Six included stainless-steel hooks are angled to securely hold pot and pan handles. The rack is accompanied by all the necessary hardware for assembly. As shipped, this item measures 25.9 by 12.9 by 5.9 inches and weighs 4 pounds. --Jessica Reuling

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Customer Reviews

Can't hang this rack - Sarah Snyder - Owensboro, KY USA
There are three points at which this is supposed to attach to the wall. The instructions say all three need to go into studs, but the points are only about 6 inches apart. It specifically says to not use any other type of fastener, that it must go into a stud but then says to ask your hardware store if you need special hardware. It is ridiculous and unusable.






Cookware Rack - Barry R. Dunn -
This rack is the right size for the wall space I had available. It looks great with the stainless steel finish that matches my cookware. I am very pleased with the quality and strength of this product.




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Cookware Buying Guide

Cookware Sets

Great cookware is one of the best investment you will make. There are so many choices and picking the right product can be difficult.

First you should determine what kid of cooking do you do, and how many people do you cook for? Your choice of cookware should be built on choosing basic pieces first and then adding specialty pans as needed.

First think you should look at in purchasing cookware is the type of material they are made from. You need to look at construction of the cookware set. An essential quality you should look for in all cookware is weight. A heavy pot or pan will sit securely on the burner. Just make sure it is easy for you to lift.

Types of Cookware Material

Aluminum: Aluminum is the most popular material in cookware. It is an excellent heat conductor and spreads heat evenly through the pan. Aluminum can be anodized to harden the surface. Hard-anodized cookware is harder than steel and is extremely durable. Plus, it is dishwasher safe. This type of cookware is also very inexpensive compared to other materials. The drawback of it is if the aluminum is untreated, it is prone to staining and reacting with foods. For this reason, we highly recommend aluminum with a non-stick interior, because it is much less likely to discolor or react with foods.

Carbon steel: Caron steel is used in very expensive cookware as well as some of the least expensive cookware. It is maintained like cast iron, but it is much lighter in weight. It works well for cooking that requires quick heat changes because it maintains its temperature well. The most common pans made out of this material are Woks and Stir-Fry Pans.

Cast iron: Cast iron is very thick and heavy duty. Even though it takes a bit longer to heat up, it retains and distributes heat evenly. If you are browning, braising, stewing, slow cooking and baking, this would be the best choice for you. Cast iron comes in bare iron or with enamel coating.

Bare iron needs to be seasoned before use. The seasoning process will give your pots and pans a nonstick surface that lasts forever. Once seasoned avoid soaking and washing with soap. The best way to clean cast iron is to wipe them with a clean cloth.

Enamel-coated cast iron provides all the benefits of cast iron. The advantage of this type of cast ion is it requires less maintenance and cleaning. However, some foods do not cook well in cast iron. Acidic foods will react with it and will strip off the seasoning. In that case you just have to reason your pan again.

Ceramic: Ceramic cookware is a great insulator, so it does not react quickly to heat. It can usually be found in the form of casserole dish or other shapes that are great for cooking slowly at a constant temperature. It is lighter than cast iron, but also more fragile. There are three categories: porcelain, stoneware and earthenware.

Porcelain is the strongest of all three and it is fired to become very hard and durable. It can usually be used on the stove, in the oven and in the microwave.

Earthenware is less strong and prone to chipping and scratching. This type is usually used as a serveware.

Clad: Using two types of cookware materials together to get all the benefits of both materials develops clad cookware. Most of the time, stainless steel is clad with aluminum. Aluminum gives you the thickness and excellent heat conductivity and stainless steel prevents it from corrosion and it is easy to maintain. This type of cookware will last you a lifetime. Only downsize of this type of cookware is that it is generally heavy and very expensive.

Copper: Copper is the best conductor of heat. It is the best if you are cooking on top of the stove, where you have to control the temperature. Copper, however, can react with foods and can be toxic. Therefore, copper pots and pans are usually lined with another material, which is usually stainless steel. The biggest disadvantage of using copper is maintenance. Copper can discolor, so once in a while you need to polish it to remove discoloration. Also, copper tends to dent and scratch easily.

Stainless Steel: Stainless steel is a very good all around general-purpose cookware. It is light weight, durable and easy to clean. It is, however, poor conductor of heat so usually many stainless steel pieces are made with a copper or aluminum disc on the bottom to help distribute heat more evenly. Because of its smooth surface, stainless steel is easy to clean and it is dishwasher safe. It you notice some kind of discoloration, you can use a stainless steel cleanser that restores the natural luster. Metal utensils can be used on stainless steel or aluminum surface.

Nonstick: Nonstick cookware has a coating inside the pan that makes it difficult for food to stick to it. This makes it easy to cook healthy, non-fact foods. Because food does not stick, it is very easy to clean. It can be found in combination with many metals that produce cookware. The disadvantage of this type of cookware is that it can be easily scratched. Stainless steel or other utensils can scratch the pan so it is highly recommended to use bylon silicone utensils.

Now that you know everything about cookware, it is time to go shopping.

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Check Out Cajun Cookware Seasoned Cast Iron Camp Pot Without Legs 12 Qt.

Cajun Cookware Seasoned Cast Iron Camp Pot Without Legs 12 Qt. Review

Cajun Cookware Seasoned Cast Iron Camp Pot Without Legs 12 Qt. Overview

Heavy-duty cast iron cookware provides even heat while cooking. This pot features a flat lid and inside dimensions of 14 inches wide x 5 inches deep. Preseasoned finish. Pre-Seasoned to perfection and ready for use. Cast iron makes for superior heat retention and even heating of foods. Heavy-Duty and durable, designed to last for years. Hand wash with stiff brush and hot water. Cooking with cast iron provides nutritional iron intake

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Restoring Cast Iron Cookware

Much has been written lately about the process of seasoning cast iron cookware in order to make it usable in the kitchen, but many people ask "How do I restore that old piece of cookware that been out in the shed for years and looks so ugly?" One of the beauties of cast iron cookware is its ability to rise from the dead and lead a useful functional life.

Older cast iron utensils are particularly tough and restore well. Before starting, inspect the piece carefully for cracks or heavy deep pitting on the surface. If this is found, it is probably not worth your time and effort to restore it unless the utensil is just going to be decorative and hang on the wall or sit on a shelf as a reminder of the past.

The first step is to is to thoroughly clean it with lots of hot soapy water, a nylon scrubber, a stiff brush and some elbow grease to get rid of the crud and soot. When this is done, step back and check the results. If there is a lot of rust, steel wool will work or an electric drill with a wire brush attached will remove the rust.

If at this point there is a lot of crud left on the pot, there are several things you can do. The easiest solution is to build a roaring campfire and place the pan in the fire. It will take some time, but the extreme heat will burn off all the caked on buildup and you will have a new pot ready to be cleaned and re-seasoned.

Another method is to soak the piece in a strong solution of lye dissolved in water. Get a plastic container such as a trash can big enough to completely submerge the pan. Lye is extremely caustic so this is best done outdoors and you will need to wear the proper gloves and goggles. A can of lye in 2 to 3 gallons of water should do the trick. Let it sit up to a couple of weeks, depending how warm the water is.

After the carbon is removed, yes the black coating is carbon. not grease, go back to the rust removal process. When it looks like you have all the rust removed, an overnight soaking with Lime-Away is helpful. Lime-Away is a strong acid so do not leave it in the utensil for an extended period. Now wash the piece with strong detergent, rinse and dry thoroughly and season just as you would with a new piece.

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Cooktops and Cookware

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Check Out Farberware® Enhanced Nonstick 13-pc. Cookware Set for $109.99

Farberware® Enhanced Nonstick 13-pc. Cookware Set Review

Farberware® Enhanced Nonstick 13-pc. Cookware Set Feature

• Nonstick interior and exterior
• Riveted, silicone-enhanced handles
• See-through glass lids
• Durable aluminum construction
• Oven safe to 350°F

Farberware® Enhanced Nonstick 13-pc. Cookware Set Overview

Every kitchen needs enhancements. And this Farberware cookware set is the perfect place to start.Durable aluminum construction offers long-lasting use and even heat distribution. Nonstick interior and exterior provide healthier cooking and effortless cleanup. Riveted, silicone-enhanced handles give you a safe, comfortable grip. See-through glass lids allow you to monitor cooking without losing nutrients or moisture. Sleek design complements contemporary and traditional kitchens alike. Details: 13-piece set Set includes: 1-qt. covered saucepan, 1 1/2-qt. covered saucepan, 2-qt. covered saucepan, 5-qt. Dutch oven, 7-in. skillet, 10-in. skillet, nylon solid spoon, nylon slotted spoon, nylon turner Oven safe to 350°F Dishwasher safe Manufacturer's quality assurance Model no. 20927

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Link Between Aluminum Cookware and Alzheimer's Disease

A recent study brought dread and concern to millions of people using aluminum cookware. It is theorized that using aluminum cookware can trigger Alzheimer's disease. Take note that we are talking about high contents of aluminum to have a significant effect on the body. As an overview, Alzheimer's disease is a degenerative type of illness, and usually terminal. A person infected with it experiences dementia. He forgets the names of his loved ones and other important memories. It is caused by a lot of interacting factors like drug side effects. But more recently, it is also linked with the intake of high amounts of aluminum. And they point to aluminum cookware as the culprit.

For many years, people already know how aluminum salts can leach from a pan or pot and onto the food being cooked, especially if it is acidic. This is the very reason why aluminum-lined cookware is strictly prohibited in some countries like France, Germany, Great Britain, Belgium, Hungary, Brazil and Switzerland.

Although it is still allowed in the US, many of their aluminum cookware is now lined with non-stick coatings. Aside from this, most aluminum cookware is anodized. This means aluminum components were dipped into a type of hot acid bath, sealing it and changing its molecular structure.

Aluminum foil leaching is proven to be true. The logic behind this is that aluminum foils are produced when aluminum passes between pressurized rollers.

Aluminum is the third most abundant element. It is unavoidable that when we eat, drink or breathe, we constantly take in small quantities of this element. There is nothing to worry about because our bodies are adapted to remove it again. Studies reveal that only as little as .001% of aluminum is present in our digestive tracks. Our kidneys also immediately excrete the aluminum absorbed by our bodies.

The dilemma now lies in our changing world. With industrialization, pollution and all other natural hazards present in the environment, we are becoming more exposed to excessive amounts of aluminum. In fact, Alzheimer's is just one of the many diseases we can get from excessive absorption of aluminum.

Alzheimer's is triggered by many factors, not just aluminum. And if aluminum content is the concern, it is found in greater quantities in water supplies. It is therefore inconclusive to avoid aluminum cookware to prevent Alzheimer's.

However, the direct link between aluminum and Alzheimer's disease is still ongoing several tests to ascertain theories. And for much concern, Alzheimer's is brought about by a lot of other factors. It is a given that aluminum is one of the most popular element used in manufacturing kitchen items. Its lightweight characteristic is perfect for easy manipulation and maneuverability of several kitchen tools and utensils.

The important thing to remember is to always be safe in the cooking methods we practice. Because any material, aluminum or otherwise, can be causes of diseases if we are not careful. There is practically a certain degree of hazard in any kind of material used in kitchenware. Copper can rust and contaminate food also. Other metals like iron are also easily corrosive. So they are actually not any different with aluminum.

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Check Out Cajun Cookware Seasoned Cast Iron Chicken Fryer W/ Basket - 6 Qt.

Cajun Cookware Seasoned Cast Iron Chicken Fryer W/ Basket - 6 Qt. Review

Very heavy, cast iron chicken fryer. The basket is handy and the lid keeps the mess down to a minimum.

Cajun Cookware Seasoned Cast Iron Chicken Fryer W/ Basket - 6 Qt. Overview

Cast iron pot with handle, basket and lid. Interior of pot measures 4 inches deep x 11. 5 inches wide. Total exterior length including handle is 17 inches. Basket is a mesh design with a folding handle for easy storange. Preseasoned finish. Pre-Seasoned to perfection and ready for use. Cast iron makes for superior heat retention and even heating of foods. Heavy-Duty and durable, designed to last for years. Hand wash with stiff brush and hot water. Cooking with cast iron provides nutritional iron intake

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*** Product Information and Prices Stored: May 09, 2010 04:50:16

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Cast Iron Cookware

If, during a spring-cleaning spree, you come across an old cast iron griddle that belonged to your mother or grandmother, please don't throw it away. As long as it has no cracks or nicks, you can clean it, and the effort will be worthwhile. Trust us, cast iron is top-grade cookware material because, not only does it heat evenly and consistently, it is cheap and will last a lifetime with proper care. We will look at the care aspect a little later, but first, why use cast iron cookware?

It is the old-fashioned way to cook fat free. A well-seasoned cast iron pan is stick-resistant and requires no additional oil. Food will slide out of it as easily as from a non-stick pan
It goes from stove to oven with equal ease.
It does not warp
It is incredibly easy to clean
Its heat retention qualities allow for precise control of cooking temperatures

Where to Buy

Cast iron cookware is available for sale on the Internet, at cookery stores everywhere, economy stores, flea markets, tag and yard sales, the lot. If a cast iron pan is rusty or grease-coated, you can still buy it. Not only will you enjoy a lifetime of fat-free cooking, you can pass the pan on to your children and grandchildren.

A Myth Busted

Most people will tell you that they do not like cast iron cookware because everything they cook sticks. Well, if food sticks to your pan, it has not been seasoned properly and needs re-seasoning. As we mentioned earlier, it is a natural non-stick surface and if your pan is seasoned correctly food will not stick to the surface at any cost.

Buying Guide

Skillet/ Frying Pan: When buying a cast iron skillet griddle or pan, choose the size most comfortable for you. Most people feel the 10-inch skillet is the easiest to handle.

Griddle: If you possess one of these, you will soon become renowned for your pancakes and crispy French toast. Cast iron griddles work very well on electric or gas ranges, but they are equally handy over a campfire.

Dutch Oven: Cast iron Dutch ovens have been used for hundreds of years. Perhaps no cookware material maintains a good, even temperature better than the heavy metal of this pot, and you can set it on stovetop or oven without a second thought.

Usage

Preheat your skillet before you begin cooking. Water droplets should sizzle and then vaporize from the heated surface. If the water vaporizes immediately, the pan is too hot. If water only bubbles in the pan, it is not hot enough.
DO NOT pour large amounts of cold liquid into your hot skillet. This can cause the cast iron to crack.
Don't forget to use potholders. This type of cookware gets extremely hot when heated.
All new cast iron pots and skillets have a protective coating on them, which you must remove. Most American companies use a special food-safe wax, while imports are coated with shellac. In either case, scrub the cast iron cookware with a scouring pad, using soap and hot tap water.
Never boil water in cast iron cookware because the hot water will remove small bits of oil from the surface, which you can see floating around. This causes the seasoning (explained later) to break down and the cast iron cookware to rust.

Maintenance

The most important part of maintaining this cookware is 'seasoning' or 'curing'. Your food will never stick to the surface and the cast iron will not rust if it is properly seasoned. Besides, it becomes easy to clean as well.
Seasoning means filling the pores in the metal with grease, which is subsequently cooked in. This provides a smooth, nonstick surface on both the inside and outside. The best way to do this is to lightly oil the inside of a pan with neutral cooking oil while the pan is still hot and on the burner. Then, remove from the burner and lightly wipe the excess oil off the pan.
If the cookware is not seasoned properly or part of the seasoning wears off, it should be properly cleaned and re-seasoned.
It is best to clean while it is still hot using warm water and soap, and scraping when necessary. However, do not soak or leave soapy water in the cookware. Rinse thoroughly and dry well with a dishcloth. To make sure the cookware is completely dry, place it on the heated burner of your stove for a minute or two.
Store with the lids off, especially in humid weather, because if covered, moisture can build up and cause the cookware to rust.
In any case, place a few paper towels inside a pan/skillet to make sure that any moisture will be absorbed. Dryness is of paramount importance.
If your food gets a metallic taste, or turns dark, it either means that your pan has not been well seasoned, or you are leaving food in it well after it is cooked. So, do not store food (particularly acidic food) in cast iron cookware, as the acid in the food will break down the seasoning.
If your old or new cookware displays light rust spots, scour the rusty areas with steel wool, until all traces of rust are gone. Wash, dry, and re-season.

Important: If too much oil or shortening is applied to a pan in the seasoning process, it will gum up when the pan is heated. In this case, the grease can be scraped off and some more grease rubbed over the spot, or the pan can be re-scrubbed and re-seasoned.

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Teflon Non Stick Coatings, PFOA, And Cookware - Facts, Myth & What You Need To Know

Teflon Non Stick Coatings, other leading no stick coating manufacturers too, are all 'feeling the heat'. And unfairly so.

Why?

Because of the misconception that Teflon (a registered trademark of DuPont) is synonymous with "PFOA," a term you've come to hear about in recent years.

Here, we will explain the difference, try to set the record straight. And tell you how to safely enjoy your no stick cookware.

First, what is PFOA? Also known as "C-8," perfluoro-octanoic acid is a surfactant, a critical aid in the polymerization of aqueous-based fluoropolymers. It is also used in the manufacture of many consumer products today.

Is PFOA dangerous? Well, in 2005, under a risk-assessment study by DuPont and Environ International, it was determined that PFOA traces are in the blood of most everyone on the planet. No illness has ever been associated with this compound, including workers in chemical plants exposed to much higher levels.

PFOA is not Teflon, the brand we come to identify as a generic name for DuPont PTFE (polytetrafluoroethylene). Nor is PFOA fluoropolymer. Nor is PFOA a PTFE dispersion.

And PFOA is not in your no stick cookwares. Why?

Because PFOA is released in the manufacture of the no stick coating cookware. Measurement for PFOA, even at the parts per billion level, are undetectable.

Does this make no stick coatings for cookware safe?

Yes, though you should avoid overheating your cookware. While Teflon has remarkable heat stability, prolonged exposure to cooking temperatures above 500 degrees Fahrenheit is not recommended. Not only does it reduce cookware life, over heating can lead to emitting fumes unsuitable for inhaling. Will they harm you? Worst case - and you would have to breathe enough of them - would be temporary flu-like conditions, such as chills, fever or headache. In my many years working with these products, independently, I have never experienced these symptoms referred to as 'polymer-fume fever'.

What temperatures can your no stick cookware reach? Consider these 'safe' examples. Scrambled eggs cooked on medium for a few minutes can produce surface temperatures just over 200 degrees Fahrenheit. For chicken stir fry, cooked on high for over five minutes, temperatures around 300 degrees Fahrenheit.

Bacon, cooked for about five minutes on high, about 450 degrees Fahrenheit.

So, what is 'risky cooking'? Consider empty pans pre-heated, with or without oil, which will exceed 500 degrees Fahrenheit, in just a couple of minutes. Foods like hamburgers, especially steak, risk even higher temperatures.

Follow these precautions and cook safely: Avoid metal spatulas. Wood or plastic cooking utensils are ideal. When storing your cookwares, prevent scratching by separating cooking surfaces with cloth or paper towel. Do not heat your cookware empty. Never use high heat. Be sure your kitchen area is well ventilated. Choose heavier-duty cookware for more heat absorption. And do replace your cookware the first sign of flaking or peeling.

With responsible use, your cookware with Teflon Non Stick Coatings should provide you two or more years of dependable non stick performance.

Now that's smart cooking!

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Rachael Ray Cookware Set 14-Piece

The Rachael Ray cookware set 14-piece basically comprises the nitty-gritty for great cooking using an oven, and is practically ready for sautéing, boiling, steaming, simmering, and frying. Usage of which is practical and comprehensive with a blaze of color.

This Rachael Ray cookware set consist of a 4-1/2-quart covered sauce pot, a 4-1/2-quart covered saute pan, a 1-1/2-quart covered sauce pan, a 2-quart covered sauce pan, a 3-quart covered sauce pan, a 6-quart covered stockpot, a 10-inch open skillet, and an 8-inch open skillet. The pots and the sauce pans is practically designed for heating up soup, making marinara sauce, cooking breakfast oatmeal, or even boiling pasta.

Moreover, the deep sauté pan definitely works just fine for one-dish meals beginning from browning meats or sautéing onions; and then adds up liquid and other ingredients to complete on the stovetop or in the oven.

You could also make use of the stockpot for large batches of chili, soup, or stew. And finally, the skillets feature gently curved sides for easily flipping of food or sliding an omelet or even grilled cheese sandwich from the Rachael Ray pan to a plate.

Furthermore, the pots and pans, which are constructed in hard-anodized aluminum, are designed to withstand corrosion and dents at the same time as these distribute even heat. The interiors of this cookware are coated with a nonstick treatment so as to make sure that they are best for hassle-free cooking and fast clean-up.

What is also good about this cookware is that every pan has a 7-inch long stainless-steel handle whereas the stockpot has two side loop handles for a convenient transportation of the two saucepans, the sauté pan, and the skillet to and from the oven. As well, a circular handle is found on each of the set's lids.

Significantly, a silicone rubber sleeve coats each of the handles and a hanging hole punctures each long handle for storage purposes; this is intended for secure grip and ergonomically friendly. Manufactured in clear tempered glass, the shatter-proof lids allow the user to monitor visually cooking without discharging any heat and flavor.

And finally, the Rachel Ray cookware can basically sustain oven temperatures up to 400 degrees Fahrenheit. For safety purposes, preclude from the usage of metal utensils while using the cookware set as it would likely produce detriments. In the same token, using abrasive scrub pads and cleansers is absolutely discouraged.

You can easily wash this Rachael Ray cookware by hand. Made in Thailand, this has a limited lifetime warranty for the set. The set measures 15-1/5 by 23-1/5 by 15-1/5 inches and weighs 26-1/3 pounds upon shipping.

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Reasons For Choosing SaladMaster Cookware

Today we lead lifestyles which are placing additional stresses and strains on our bodies and which often results in ill health. However a great way of helping to prevent such occurrences is through them have a well balanced and nutritional diet set up. But along with eating the right foods you need also to prepare and cook them correctly to ensure that they don't lose all those essential nutrients that their bodies need. A good way of making sure that this doesn't happen is by having good quality kitchen equipment such as the SaladMaster Cookware range.

The company that produce this particular range of cookware have been developing it for more than 60 years now and has been specifically to designed to help save time, energy and money. Each piece of cookware in the range is made using 316L stainless steel compared to the more traditional stainless steel used by other kitchen ware manufacturers. It is because of their design and what they are made from is actually bringing more people back to the enjoyment of preparing a meal from scratch rather than using ready made. Below we take a look at what are some of the other reasons for people using this kind of cookware over other kinds.

2. SaladMaster Cookware Handles - These handles actually detach themselves from the pot, so both cleaning and storing them is very easy. Once the handle has been removed to be cleaned all you need to do is place them in the dishwasher. But even though the handles are detachable once reattached to the pan they are strong. In fact they are said to be 200% stronger than the kinds of handles you will find on more traditional forms of cookware. Plus being able to detach the handles also means that if you wish you can actually use them in the oven as well.

2. SaladMaster Cookware Cooking Surface - Most of the stainless steel cookware you see available today uses 18/10 grade steel. However, this particular range uses only surgical grade stainless steel which has many benefits over other kinds of steel. Firstly as it comes into contact with heat it does not expand and so the chances of food sticking to the base and sides is irrelevant, which means that you only need a little or no oil at all when cooking using this equipment. Also unlike other stainless steel used in cookware today this one does not become affected by the acids and salts which foods produce naturally.

3. The Distribution of Heat - Many people would recommend that if you want good quality kitchen ware for cooking with then the heavier they are the better. But this is simply not the case any more since the introduction and development of the SaladMaster cookware range. All the pans etc., in this range are made from seven layers of surgical grade stainless steel and which ensures that the heat it comes into contact with is more evenly distributed throughout the surface of the whole pan. Because of this even at much lower temperatures the food quicks just as quickly as it would at a higher heat under more conventional stainless steel cookware.

4. Controlling Temperatures - When cooking with pans on top of stoves it can be very difficult to control the temperature at which food cooks and can often result in some food being over cooked and others left in an almost raw state. Plus because we often cook for too long to ensure that it is heated through correctly the food ends up losing a lot of its nutritional value. However the SaladMaster range comes with a patentned system know as the "Vapo Valve" which enables you to cook food at much lower temperatures yet still cooks as quickly as it would when higher temperatures are used. This system helps the food then to retain much more of its nutritional value than you would find with other types of cookware.

Since the introduction of this range of cookware more and more people are getting back to enjoying preparing fresh meals and therefore ensuring that they have a much healthier balanced diet. Simply because the food is cooked more evenly and quickly and therefore able to retain those nutrients, minerals and vitamins that the body needs.

If you are someone that enjoys preparing and cooking healthy and nutritious food without all the hassle. You should seriously consider thinking about investing a little extra cash in buying a set of SaladMaster Cookware for your kitchen in the future.

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Buying Pots & Pans : Tips for Selecting Cookware with Handles

Expert chef advice. Tips for buying pot and pan cookware in this free pot and panvideo. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis

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