Cooking Perfect Scrambled Eggs on Thermadors18,000 BTU Star Burner

I am frequently asked about the best type of cookware to use with these powerful burners and, while its true that pans constructed to take the heat will work best, the key to getting good results with your cooking is to heat the pans slowly over low to moderate heat. Most people think they need a non-stick pan to cook eggs but I like to cook them in a stainless steel pan that I heat slowly for a few minutes, then add the butter before turning up the heat and quickly cooking the eggs and look at how nice and clean my pan is. No soaking, no scrubbing and best of all I eat are eggs, no toxins. If you do a lot of high heat cooking I would suggest investing in some cast iron pans, not only do they handle the powerful heat well, they retain the heat and cook very evenly. There are some great options available, I especially like the pans that have a small handle at the front that makes them easier to handle. Choose pans that are already seasoned and dont use soap to clean them to keep the seasoning intact, just scrub with hot water. There are many choices of high-quality cookware available that you can successfully cook with on these burners but remember heat the pan on low heat to allow the metal to expand, add the oil, then increase the heat and you will cook with great control rather than making an explosive mess.

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Cast Iron Enamel Cookware is the Perfect Choice for Fall Comfort Food

On a recent chilly fall day I had a hankering for beef stew, and the process of preparing it re-acquainted me with the old cast iron Dutch oven found years ago by my mother in an antique store, which I had since ignored and allowed to accumulate dust in the basement.

While vigorously scrubbing it with steel wool, I was reminded of the whole reason the thing was banished to the basement in the first place. It's very difficult to clean, and like all cast iron cookware, it needs proper seasoning before you can use it. It can't be put in the dishwasher because the iron will rust, and must always be coated with a layer of fat in order to keep it properly seasoned. Cast iron enthusiasts regularly debate the merits of shortening versus vegetable oil as the perfect seasoning. In fact, the process of properly seasoning cast iron cookware is an art unto itself. Maybe achieving the perfectly seasoned cast iron pans is a rewarding experience, but who has the time?

You may wonder why anyone would go to all that trouble. Cast iron has excellent heat retention properties that make it very energy efficient. You can achieve ideal cooking temperatures on medium and low heat settings, reducing the risk of burning or drying out your food. It is perfect for the long, slow cooking of our favorite comfort foods. When you remove the cast iron pot or pan from the heat source, it retains the heat for a long period of time, so your food will stay hot longer than food prepared in cookware made of other materials. The heavy, thick metal resists warping and lasts forever. These properties are why so many people, undaunted by hand washing and the need to keep it properly seasoned, swear by cast iron cookware.

Fortunately, there is another kind of cast iron cookware that gives the cook all the benefits of cast iron cooking without the drawbacks. Cast iron can be enameled, a process that seals the iron in layers of vitrified enamel. This process has numerous benefits. It eliminates the need to keep the iron properly seasoned. The smooth, glassy finish of the enamel is much easier to clean, and cast iron enamel cookware can be placed in the dishwasher. The smooth finish also allows you to safely use this type of cookware on all types of heat sources including ceramic and induction cook tops. The enamel layer allows you to cook with tomatoes and other acidic ingredients that usually react unfavorably with cast iron. And the enamel can be produced in any number of colors, like fire engine red or lemon yellow, making it a perfect choice for today's design-conscious kitchen. It's so attractive that your stew or roast cooked in a cast iron enamel Dutch oven can go right from the oven to the tabletop.

I ended up making my beef stew in my old Dutch oven and it was indeed one of the tastiest stews I ever made. It simmered gently in the oven for hours and stayed piping hot when placed on the dinner table. But unfortunately, the cleanup process confirmed that it was going right back down to the basement. Now I have a set of attractive enameled cookware hanging from my kitchen pot rack (with a matching Dutch oven), and my antique cast iron Dutch oven is again in need of a good dusting.

Dutch Oven Beef Stew

1 tablespoon vegetable oil,

2 pounds boneless beef chuck roast, trimmed, and cut into bite-sized pieces

8 ounces kielbasa, sliced in half lengthwise then sliced into bite-sized half circles

2 onions, coarsely chopped

1/2 teaspoon garlic salt

freshly ground black pepper, to taste

1 cup dry red wine

1 (10 ounce) can condensed cream of mushroom soup

1 (10 ounce) can condensed cream of celery soup

1 (8 ounce) can diced stewed tomatoes

5 medium potatoes, peeled and cut into bite-sized cubes

2 cups carrots sliced into bite-sized rounds

1/2 cup barbecue sauce

1 cup frozen green peas

1 (8 ounce) can lima beans, drained

Pre-heat oven to 300 F. In a large Dutch oven with ovenproof handles, heat the vegetable oil over medium-high heat. Add beef to the Dutch oven and brown well, stirring often. If your Dutch oven is rather small, do this in batches rather than trying to brown all the beef at once. Return all beef to the Dutch oven, add onion and kielbasa. Saute until onion is translucent, stirring often. Stir in garlic salt and pepper. Add red wine and stir to loosen browned bits. Stir in both canned soups, tomatoes with their juice, potatoes, carrots and barbecue sauce. Stir well, cover and and bake in oven for at least 3 hours. Before serving, remove the Dutch oven and place it on the stove over medium-high heat. Reduce, stirring often, until sauce thickens to desired consistency. Add green peas and lima beans and stir until heated through. Serves 10.

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Cast Iron Enamel Cookware is the perfect choice for the event Comfort Food

On a cold autumn day last year I had a weakness for beef stew, and the process of preparation that made me once again with the old cast iron Dutch oven found years ago by my mother in an antique shop, which Since then I have ignored and allowed to gather dust in the cellar.

While vigorously scrubbing with steel wool, I was the reason for the entire issue has been mentioned banished to the basement, in the first place. It 'very difficult to clean, and like all cast iron cookware, youNeeds proper seasoning before using. It can not be placed in the dishwasher, as the rust of iron and should always be covered with a layer of fat to maintain properly seasoned. Fans of iron regularly debate the merits of reduction compared to vegetable oil as the perfect condiment. In reality, the process is properly seasoning cast iron cookware is an art in itself. Perhaps the realization of perfectly seasoned cast iron pan is a rewarding experience, but has theTime?

One might ask why anyone would go all the problems. Cast iron has excellent thermal insulation properties that make it very efficient. You can get an ideal temperature for cooking at low heat settings and media, reducing the risk of burning or drying your food. And 'perfect for the long, slow cooking of our favorite comfort foods. If you remove the cast iron pot or pan from the heat source, maintains the heat for a long period so that your food will stay hotlonger the food in pots of other materials. The heavy, thick metal resists warping and lasts forever. These characteristics are why so many people, undeterred by washing hands and the need to swear properly seasoned, cast iron cookware for '.

Fortunately, there is another type of cast iron pans, the cook all the advantages of cooking in cast iron, is without its drawbacks. Enameled cast iron can be a process that seals in the layers of ironGlazed enamel. This process has many advantages. Eliminates the need to maintain the iron properly seasoned. The smooth surface of vitreous enamel of the teeth is much easier to clean and enameled cast iron cookware can be placed in the dishwasher. The smooth surface also makes it possible to ensure this type of cookware for all types of heat sources including ceramic hobs and induction use. The layer of enamel allows, with tomatoes and other acidic ingredients, the cook usuallyreact unfavorably with cast iron. And the tooth enamel can be produced in unlimited colors, like red fire engine or lemon yellow, makes it a perfect choice for today's design-conscious kitchen. It is so attractive, that you can walk to your stew or roast in a cast iron Dutch oven cook-mail right out of the oven to the table.

I wrote to my beef stew in my old Dutch oven and was in fact was one of the tastiest stews I've ever done. E 'was bubbling slowly in the oven for hours and remainedhot when they put on the table. But, unfortunately, has confirmed the cleanup process that went straight down into the cellar. Now I have to hang a number of interesting pots enameled pot rack in my kitchen (with matching Dutch oven), and my old cast iron Dutch oven is again needed a good dusting.

Dutch Oven Beef Stew

1 tablespoon vegetable oil

2 pounds boneless beef chuck roast, cut, cut and cut them into bite size pieces

8 ouncesKielbasa, cut in half lengthwise then cut into bite-sized slices of semicircles

2 onions, coarsely chopped

1st / 2 teaspoon garlic salt

ground black pepper to taste

1 cup dry red wine

1 (10 ounce) can condensed cream of mushroom soup

1 (10 ounce) can condensed cream of celery

1 (8 ounce) can tomatoes stewed meat, diced

5 medium potatoes, peeled and cut into bite-sized cubes

2 cups sliced carrots in small sizeRounds

1 / 2 cup barbecue sauce

1 cup frozen peas

1 (8 ounce) can beans, drained

Pre-oven at 300 C. In a large Dutch oven with refractory handles, heat the vegetable oil over medium heat. Add meat to Dutch oven and brown well, stirring constantly. If your Dutch oven is rather small, do this in batches rather than trying to Brown all the meat once. Return all meat to Dutch oven, add onions and Kielbasa. Roast until the onion is transparent,Stirring frequently. Stir in garlic, salt and pepper. Add the red wine and stirring to loosen browned bits. Stir in both cans of soup, tomatoes with their juice, potatoes, carrots and barbecue sauce. Mix well, cover and cook in oven for at least 3 hours. Before serving, remove the Dutch oven and place on stove over medium heat. Reduce, stirring constantly, until thick sauce to desired consistency. Add the peas and beans and stir until heated through. Serves 10

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Cast Iron Cookware - the casserole Perfect

For a long time I hope to experience in my kitchen, the classic cast iron cooking pot to create. My ability to cook is not tall, not my technical knowledge of food and complex combinations. However, my desire and passion for cooking is immense, and it is this joy that I find new pastures for units culinary world.

My kitchen, which is of modest size, has a welcoming charm and I think it is ideal for the discerning Cook. TheCooking is done with the basic cupboards, shelves and kitchen populated. However, my pride and joy is the cast iron cookware pots, pans, pots and pans, which I presented as a gift that was a few years ago.

The wide range of cooking utensils and kitchen do not doubt my ability to a greater or a more technical nature, but with reason, is a fundamental belief and support that gives me hope. By this I mean that with the comfort of a solid, well --utensils designed, are less likely to destroy a culinary creations. The whole process of heating enameled cookware provides even heat dispersion and distribution, which helps the cooking process. In essence, this means preparing the food can, especially the less sensitive pieces of meat to enjoy a slow cooking and constant, which increases its tenderness and juiciness.

Beef Stroganoff latest design, Hungarian goulash, maple and sweet pie, Irish stew and containa delicious Italian Bolognese. A very good tip that I had to ask a chef friend of my purchase, it must be ensured that the well-seasoned pan pots. Cast Iron Cookware must be maintained because of their delicate nature and the surface of the glaze preparation, once the proper viscosity, beautifies the imperfect-stick cooking surface.

Thus, understanding food is not a necessity? Well, I admit, is much more a prerequisite. Since Istarted to read the whole topic, follow the advice of my experience has increased significantly. My confidence is not known, and for the first time ever, I have expanded my skills to a new level of understanding. The introduction and integration of cast iron cookware is my world of cooking in a whole new dimension, which was combined with my industry exceeded all my expectations.

In summary, I have experienced new sensations, while the kitchen and I have some wonderful witnessesculinary creations to produce compared to what I earlier for which I very proud. It 'been a fabulous journey and I would support and encourage anyone reading this article are the same images and messages of good experience. The cuisine is as personal as your kitchen, so go and enjoy!

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HOW TO MAKE SPENDING catalog for the perfect pots

Are you trying to manipulate things already too many and need no longer the problem of finding pots? Your kitchen long suffered a lack of software and still are unable to find the time to buy some '? Want to shop without problems for cookware for your kitchen?

You have nothing to fear. With the advance of modern technology in the world we can make peace. You can continue to do for your business and not worry about potsbusiness under too long. There are many opportunities for those who want to become a day for shopping. Can easily correct type of objects that your kitchen utensils and cooking needs to adjust to buy. All this is possible, without overloading your daily routine to achieve in the process. While hunting for pots, it's a good idea to consider the sale of cookware for your kitchen.

Shopping Catalog offers a number of largeOptions. Although there are, have chosen to store pots. There are many merchants from which you can get high-end cookware for your home to cook the marketing of the goods by mail order catalogs. But it is easy to be at home, while the mall is not the only option, the catalog offers. May also convenient. When you get to save money and do not want to overload your monthly budget, then you can mailwith a variety of options through which you can buy cheaper products. It 'also a great selection of companies selling all kinds of kitchen utensils and other food products through catalogs.

It is not just a few companies that market through mail order. Many merchants, shops and warehouses and are now giving buyers the option of mail order sales. This ensures that the customer has a product that is convenient and easilyaccessible.

Fee charged for the catalog-shopping is minimal, which includes postage and handling. In fact, many manufacturers do not have to raise costs for other items. Many companies now have a catalog number. So that you can call a merchant catalog, which, as you can order any type of pots you want. This can also be delivered directly to your home at no additional cost.

Shopping Catalog, you can also buy products potscome with a warranty. Many of them are money-back guarantees, which means that if you received the product and are satisfied pots, you can return the cookware, purchased without paying for the return shipment.

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