Jason Roberts Taste - Episode 2 Part 1

Jason Roberts, celebrity chef and spokesperson for icook waterless cookware, with his show "Taste" about food, exercise, and rest and relaxation. icook is available exclusively from Amway and Quixtar Independent Business Owners

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Great Price Calphalon 1757697 for $179.00

Simply Calphalon Stainless Steel 10-Piece Cookware Set Review

Sigh... What wonderful pots. They conduct heat fantastically, look smashing, and are just a joy to use.

Cleaning-
Initially, after cooking a few meals I became quite distraught at the staining and phantom residue that the pans were retaining. Scrubbing with a scouring pad didn't work and soaking proved fruitless. Inside of two weeks the pots looked "used."

With nowhere else to turn, I decided to purchase the product Calphalon RECOMMENDS for cleaning their pots, Bar Keepers Friend® Cleanser & Polish: 12 OZ.

Look it up on the 'net. This stuff WORKS. After using Bar Keepers Friend® Cleanser & Polish: 12 OZ my pots look BRAND NEW again. Don't forget to pick some up at the grocery store after you buy these pots. You won't be sorry.

Who would have thought that it's best to follow the manufacturers recommendations. ;)

Simply Calphalon Stainless Steel 10-Piece Cookware Set Feature

• 1 & 2 quart sauce pans with covers, 8 inch & 10 inch omelette pans, 3 quart saute pan with covers and 6 quart stock pot with covers
• Medium Gauge Stainless Steel
• Impact Bonded for even heating
• Cast Stainless handle with Silicone & Brushed Stainless Steel Accents. Glass Lid with Silicone Handle
• Oven safe up to 400°F. Dishwasher safe.

Simply Calphalon Stainless Steel 10-Piece Cookware Set Overview

Simply Calphalon Stainless 10 Piece Cookware Set

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Related Products

• Simply Calphalon Nonstick 12-Inch Everyday Pan
• Melissa & Doug Easel Companion Set

Customer Reviews

Simply Amazing - Diane M. Napolitano - Bay Shore, NY United States
I'm on a crusade against Teflon (as much as one can be lol) and love the look and the durability of stainless steel cookware. However, for some inexplicable reason, most stainless steel cookware has handles that are also stainless steel, so the handles heat up along with the pan. Seeing how this is a huge inconvenience for anyone who actually wants to use stainless steel pans, when I saw this set, with silicone rubber around the handles, I knew I needed them. (Also, I'd been using my grandmother's Farberware pots and the handles started becoming loose, and they DON'T make Farberware like they used to lol.) 9 is a lot, granted, but you get a lot in this set, and the glass covers and the cookware is of extremely high quality. The pots and pants heat up quick and evenly, and they're heavy, extremely durable, and dishwasher safe. Calphalon for the win.







*** Product Information and Prices Stored: Apr 07, 2010 08:55:07

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Cooking with the Thermo Pot - Vege Bake

The Magic Thermo Pot is an energy efficient cookware which is ideally suited for camping, travelers and recreational vehicle users.

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Basic Cookware Explained

What is All-Clad stainless steel cookware and why is it the best top-of-the-line bake ware you can buy? All-Clad cookware is made with a heavy aluminum inside which extends up the sides of the pan. It is coated with a stainless steel cooking surface and has an outside layer of magnetic stainless steel. This type of bake ware is ideal for cooking on a gas stove where the flames can burn up the sides of the pots and pans. These types of pots and pans are heavier than the less expensive kinds that you find at cheap discount stores. This cookware is extremely popular among the expert chefs, holds up well in high heat up to 500 degrees Fahrenheit and it comes in a nonstick version as well.

Maybe you like to do lots of browning. If so you may want to use uncoated or non coated cookware for your favorite recipes. A top brand of uncoated pots and pans are made by Wolfgang Puck. Chances are you will never see a review that will not give Wolfgang Puck high marks for its baking performance and price value. Uncoated bakeware has an aluminum plate as the foundation or base. It does not run up the side as does the All-Clad type which is a big reason why uncoated is less expensive.

Calphalon nonstick bakeware is a hard anodized aluminum bake ware with a nonstick coating. If you are looking for a cheaper brand that will perform almost as well as the more expensive ones this may be what you are searching for. Plus it is also lighter in weight than most All-Clad varieties or brands. It may require a little more energy on your part during cleanup though since most Calphalon nonstick pots and pans are not dishwasher safe. Another positive aspect to this type of cookware is that it can be used in your oven in temperatures up to about 400 degrees Fahrenheit.

Similar to Calphalon, Emeril (Emerilware) is a high quality cookware that compares favorably to other top-of-the-line pots and pans and is a very good value for the money. Your favorite recipe will still taste delicious. Famous TV chef Emeril Lagasse has this line made by All-Clad which is similar to their hard anodized cookware. The major difference is the designs added to the pieces. This cookware is made of hard anodized aluminum with nonstick cooking surfaces. It is not recommended for the dishwasher, but comes with a lifetime warranty. That is something you do not see everyday.

The debate about nonstick or uncoated has endured for many years, but which is actually better? Experts have always said that uncoated cookware gives better results, but nonstick has its advantages too. Fried eggs and pancakes are a couple of obvious examples of foods that are more fun to cook or bake on a nonstick surface. No more sticking to the pan during cooking or cleanup. Scraping cooked eggs off the pan is not one of the most enjoyable cooking activities. High quality nonstick skillets will contain a fully coated aluminum plate bonded with stainless steel allowing for even heat distribution. You can also find top brands that are dishwasher safe, although most manufacturers will recommend hand washing.

Starting with high quality cookware is a must if you are looking for the most enjoyable cooking experience. And before you can purchase the most ideal bakeware for your needs you have to ask yourself a few questions. How much can I afford? Will it bother me if they are not dishwasher safe? Do I want nonstick or uncoated? Would I prefer better cookware or easier cleanup? After answering these questions you will have a much better idea as to the type of cookware best suited for your personality.

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Pickled Pig's Feet

Animals are here for us to use as food. When we butcher an animal, we try to utilize as much of that animal as possible for our food. The meat is processed in different ways, the hides are tanned for gloves, moccasins or clothing. What we do not use for our food becomes fare for the wild creatures that willingly clean up what is left. Nothing goes to waste. We even turn the feet of the pig into a delicacy that is offered in many establishments that serve beverages.

The first thing to do when making pickled pig's feet is to thoroughly clean the feet. To do that, scald them several times, then scrape them clean. I use a wire brush for cleaning. Make sure they are absolutely squeaky clean..Place them in a crock and sprinkle with canning salt. Let the feet stand for at least 8-hours. After that time, rinse them well with clean water.

Next, place the feet in a heavy pot and cover with water. Bring it to a boil and cook until the feet are tender, but not until the meat falls off the bones. In the meantime prepare the jars to put the feet in. They must be clean and free of chips. Be certain they are mason jars as they will go into a pressure cooker.

Next measure 2-quarts vinegar, 1-2 small red peppers, 2-tablespoons freshly grated horseradish, 1-bay leaf, 1-teaspoon each of whole black peppercorns and whole allspice. Bring this mixture to a boil. Pack the pig's feet into jars. Pour the boiling spiced vinegar over the feet leaving 1/2-inch head space at the top of the jar. Place caps and screw bands on the jars tightly. Place the jars in the pressure cooker and process for 30-minutes at 10-pounds of pressure.

Do not remove the jars from the cooker until the pressure has returned to normal. I store these in my pantry if all the jars sealed. Refrigerate after opening. Once the men get a taste of these the jar will be empty in no time.

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Maya's Kitchen Ready Steady Cookoff - Highlights

Celebrity ambassadors Neil Jewell, Charcuterie and Head Chef of Bread & Wine and Chef Peter Goffe-Wood, author of Kitchen Cowboys, recently performed a proudly South African Ready Steady Cook show for the relaunch of Mayas kitchen, whilst cooking with Mayas kitchen and cookware. The evening was filled with hilarious banter from both chefs, making this interactive evening a huge success! Visit www.mayaskitchen.co.za for more visual treats!

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The Best Pickle For a Bloody Mary

In order to make a good bloody mary you need the right ingredients. There are probably a dozen or more ways to put together that favorite morning after drink. A lot of people refer to it as salad in a glass. Some of them do resemble salads with all the vegetables clinging to the edge of the glass. In my opinion a bloody mary can never have too many garnishes.

One local establishment in this community featured a free bloody mary happy hour every Sunday. Patrons were encouraged to bring their favorite bloody mary garnishes and the liquid was free for happy hour. People brought celery, cucumbers, pickles and a variety of vegetables. The pickles are my favorite. I have used my home made dill pickles for years.

I usually make pickles one of two ways, either fermented or processed. I decided to try a different method one year. I made them and brought them to the Sunday happy hour and announced the new pickle. I had not tasted them before. They were the worst tasting pickles ever. I vowed never to make them again.

The next summer I was looking through my pantry and ran across a few jars of that icky pickle. I looked at them and they were still sealed. I opened a jar and was going to dump it out but decided to taste one. It was delicious. I brought some for the happy hour. Everyone agreed that it was the best pickle for a bloody mary and asked where I got it. I told them it was that icky pickle from the year before.

Had I discarded those few jars I found I would have never made those pickles again. I make them every year. These pickles are aged in a cool dark place for at least 6-months or more. Keep them in the refrigerator after opening. Here is the recipe. Cut cucumbers into 4-8 spears depending on the size of the cucumber. Soak in ice water for 3-hours. Drain and pack into sterile jars. leaving 1-1/2 inches of head space. Add 1-teaspoon mustard seed. Make a brine of 3-quarts distilled vinegar, 3-cups sugar and 1-cup canning salt. Bring to a boil and pour over cucumbers in jar. Put the covers on tightly right away. Remember to label them with the date they were made, and do not open for at least 6-months or more.

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