Todd English Hard Anodized by greenpan The Essential Gou...

For More Info or to Buy Now: www.hsn.com If you're looking for durability and versatility in the kitchen, then check out theTodd English Hard Anodized by greenpan Essential Gourmet Cookware Set. Awaken your inner gourmet and prepare a... Prices shown on the previously recorded video may not represent the current price. View hsn.com to view the current selling price. HSN Item #523519

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Nonstick Cookware Sets - Tips on How to Protect Them From Being Damaged

There is nothing like having at least one good nonstick pan in your kitchen. However if you don't take proper care of your nonstick cookware they basically could become useless to you in a very short time. The most common problem is that they get scratched or the non-stick coating begins to peel off the pan.

There are some simple guidelines you can follow to insure that your nonstick cookware set stays in good working condition for a long time. Exposing your pans to high heat can damage the nonstick coating causing it to peel or vaporize and degrade.

Some of today's nonstick coatings can withstand high heat but if you're not sure whether you have this newer coating on your pans a good rule of thumb is never use them on high heat and never use them above medium high heat.

Another good tip is to add just a little oil to the cookware before putting it on the heat. This will help you to judge whether the pan might be getting too hot. Once the oil begins to smoke the pan or pot is getting to hot.

Always use the right utensils when cooking with nonstick cookware. Heatproof utensils like nylon spatulas, wooden, or silicone coated utensils are perfect for nonstick surfaces and will not harm them.

When washing your nonstick pots and pans never use anything abrasive just use a soft sponge. If you stack your nonstick cookware when storing them you should place a paper towel between each pot or pan. This will help to prevent the surfaces from getting scratched.

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*** Product Information and Prices Stored: Apr 10, 2010 06:20:07

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Cast Iron Cookware- The Cookware Our Ancestors Used

Cast iron cookware has been around for more than a hundred years and was once the favored type of cookware. In fact, many iron cookware pieces have been passed down from generation to generation - providing not only a necessary cooking utensil, but also a way to pass on memories and family traditions.

When searching for this type of cookware, yard sales, antique auctions and flea markets are always a good place to start. If brand new cookware is desired, many retailers still offer cast iron in many different varieties - from skillets to Dutch ovens to grill pans and more.

Why Use Cast Iron Cookware?

Many professional chefs choose cast iron cookware over other types. The reasons for this include the ability of the iron to retain heat as well as distribute the heat evenly throughout the cooking surface. In addition, the cookware is extremely durable and can endure extremes in heat.

Once seasoned properly, the cookware becomes non-stick and is especially good for cooking such items as eggs, grilled sandwiches and steaks or burgers.

Seasoning

Seasoning is essential with cast iron cookware. When purchasing the cookware new from a retailer, please follow the directions that come with it. Many of the new iron cookware is specially coated with substances in order to keep food from sticking.

With used or handed down cookware, the following instructions should keep the iron seasoned.

1. If the cookware is rusted, scour out the rust with steel wool.

2. Using vegetable oil, bacon fat, lard or other hardened fat, coat the cookware thoroughly and evenly.

3. Put cookware in oven upside down (do not forget to put some tin foil down to catch drippings and keep oven clean) and bake for anywhere from 30 minutes to several hours at a medium-high temperature.

4. Remove from oven and let cool completely.

5. Wipe out remaining fat or oil

6. Repeat seasoning steps as necessary

7. Store without lid on

Using Cookware

For cooking with cast iron cookware, it is recommended that the pan be preheated before adding food. To know when the pan is ready for cooking, add a few drops of water and make sure the water sizzles. Once it sizzles, it is time to add the food.

Cleaning the cookware is easy, but must be done by hand. Do not place the cast iron cookware in a dishwasher. Using dish soap and water scrub out the cookware and dry immediately. If seasoning is starting to wear off, add a very light layer of oil or fat to the pan before storing. Moisture leads to rust, so always store with the lid off.

Immediately after cooking, remove food from the cookware. The cast iron in the cookware is not good for storage of leftovers and may actually seep iron into the food, especially if cooking tomato-based sauces or acidic type foods.

Conclusion

Cast iron is a tremendously good type of product to cook with. Not only have our ancestors used this type of cookware almost exclusively, it has many enduring qualities to provide even heat and durability.

For the small amount of work put into the care and upkeep of the cast iron, it can provide years of service as well as many happy memories for generations to come.

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KittAmor 13 Inch Non-Stick Aluminum Wok With Lid Review

KittAmor 13 Inch Non-Stick Aluminum Wok With Lid Feature

• 2.2mm aluminum construction
• powder coated acid dipped exterior
• 3 layers of Silkware Exceed (Japanesse) non-stick coating
• high temp bakelite handle (hollow)
• dishwasher safe

KittAmor 13 Inch Non-Stick Aluminum Wok With Lid Overview

13 inch Non-Stick Aluminum Wok with Lid

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Customer Reviews

No lid. - B. Bailey -
It doesn't come with the lid. I probably should have read the description more carefully, but as there is no additional information on how to obtain a lid I just presumed it was included. Nope.










*** Product Information and Prices Stored: Apr 09, 2010 09:15:09

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Check Out Paderno Black Carbon Steel 11 Inch Chestnut Pan for $19.99

Paderno Black Carbon Steel 11 Inch Chestnut Pan Review

It cooks chestnuts perfectly on the stove. Cooking chestnuts has always been a mystery before purchasing this pan. It great and easy. Perfectly cooked chestnuts everytime.

Paderno Black Carbon Steel 11 Inch Chestnut Pan Feature

• Excellent Heat Conductor
• After Seasoning, Pan Acquires Natural Nonstick Properties
• Safe To Use At High Temperatures
• Great For Searing, Grilling, And Browning Foods
• Even Heat Distribution

Paderno Black Carbon Steel 11 Inch Chestnut Pan Overview

The 11 inch diameter Black carbon steel chestnut pan’s broad, shallow surface allows for the roasting of chestnuts. It has large perforations which allow for significant flame contact, enhancing the roasted, smoky flavor. It is made of blue steel with an iron handle.

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Customer Reviews

Tastefull chesnuts - F. I. Sungu - istanbul
I am very satisfied. It workes great on fire at garden and even on grills at home chimmineys..







*** Product Information and Prices Stored: Apr 08, 2010 21:05:06

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How to Buy Pots & Pans : Understanding Your Culinary Needs

Tips from an expert chef on 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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