Anolon Cookware

Wednesday, May 19, 2010

Check Out Farberware Classic 1 Quart Covered Straining Saucepan for $14.50

Farberware Classic 1 Quart Covered Straining Saucepan Review

perfect size for what I need. Recommend the pan. Perfect size for every day and especially single person. I bought the 3 piece steamer, the classic 15 pc set all because I AM GOING BACK TO WHAT I USE TO USE 30 YEARS AGO AND IT IS STILL THE BEST. HANDLES STAY COOL, NO POT HOLDERS NEEDED AND YOU DO'T HAVE TO TO USE A POT HOLDER TO TAKE THE COVER OFF. This is a big diffrence between what they are selling on qvc and hsn and all those expensive 0 sts in Macy's and the like. Safer for kids cooking and YOU DON'T NEED TO PUT THE PANS IN THE OVEN, THAT'S WHY WE HAVE PYREX AND CORNING WARE.

Farberware Classic 1 Quart Covered Straining Saucepan Feature

"Full Cap" Base Advantage - Now a stainless steel protector surrounds a thicker aluminum core for easy maintenance and better heat distribution. Since the entire surface is stainless steel, cleanup is easier. Enjoy a lifetime of beauty.
Unique straining lids and classically styled phenolic handles are oven safe up to 350°F / 180°C.
Durable stainless steel construction - dishwasher safe
Thicker, rolled pan rims for extra durability, enhanced drip-free pouring and easy handling.
Lifetime Limited Warranty

Farberware Classic 1 Quart Covered Straining Saucepan Overview

A clever design for straining, pouring or covered cooking. The lid has a deep rim with optional straining holes. To strain, line the holes up with the pan's pour spouts and strain with ease. For covered cooking, rotate the lid to close the holes and moisture will stay inside the pan. To pour, remove the lid and use the pour spouts that are built into the pan body.

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Customer Reviews

Great little saucepan. - Kristin Cesarek -
This is a great little saucepan. It is good for making small amounts of pasta. It is easy to strain out all the water. I am very happy with it.

Handy little pan - Rose Alee - Midwest USA
I was hoping this pan would be a bit heavier, but I've used it so often that now I actually like it's light weight. The strainer in the lid is helpful, and the pan is the perfect size for a can of veggies. It's becoming one of my most used pans. I would recommend this pan.

A great little pot at a great price! - Mary E. Van Wart - New Jersey
I hate having a kettle taking up space on the stovetop all of the time, so this pot is great because it can do double duty. I use it for boiling water for tea, and the little spout makes it excellent for that - no more splashing boiling water all over! I also love it for cooking frozen vegetables, or small quantities of pasta - the straining holes in the lid eliminate the need for a colander, and therefore another dirty dish! And of course, as always, quality from Farberware.

innovative cookware - Melanie Ann Bianchi - NW Florida USA
Farberware makes good cookware and this is no exception. It's made very well and the little pour spout is a small detail but it makes this pot so much nicer to use. Good quality at a great price.

*** Product Information and Prices Stored: May 19, 2010 23:30:12

Selecting Glass Bakeware

People often complain that something always goes wrong with the cookies or cakes they bake. One of the main reasons why you are unable to bake delicious cookies or cakes is because of the kind of bakeware you are using. People who love to bake different types of products have to make sure that they invest in the right kind of kitchen bakeware because it can directly have an impact on the shape as well as the taste of your bakes items. Here are some tips that an assist you in making the right investment.

The first thing to consider when selecting baking products is to find out what type of bakeware you require. You will find a variety of styles, types, designs and finishes to choose from. Among various choices available on the market you have to ensure that the one in which you are investing can fulfill your baking needs. Different materials of baking items are available on the market and each comes with a different features. The princess house fantasia glass baking items are perfect for baking brownies while the ceramic types are ideal for casseroles. You should select these items depending on your baking needs.

You should purchase individual pieces of these items because when you purchase in sets it's often difficult to check all pieces for possible cracks and rusting. You can easily access individual baking products of princess house fantasia as well as many other brands.

Price is another important factor to be considered. People usually think that high priced products are also of high quality but sometimes this is not true. Before purchasing you should read the customer reviews and also carefully check the kind of material used in its making. You can also look at the bakeware collection of various brands so that you can make an informed choice.

When selecting these items you should find pieces that are heavy in size. Heavier items ensure that your baked products are evenly baked and are properly cooked with less chances of getting burnt.

By following the above mentioned tips you can surely make a better purchasing decision. People who do not consider the essential factors before investing in any product often complain about the products not being able to satisfy their needs. You have to be careful when you are selecting glass bake ware for your kitchen because these items play an important role in the shape and taste of your bakes items.

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Monday, May 17, 2010

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.

Saturday, May 15, 2010

Emile Henry training part3

Emile Henry, Bakeware, Cookware, France, Ceramic, Flame, Ceradon

Cooktops and Cookware

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Chef World Oriental Chicken

Cooking Oriental Chicken in Chef World Cookware

Friday, May 14, 2010

Preparing and Using Antelope Meat

Antelope is the probably the easiest big game animal to hunt successfully, but it isn't the nicest to eat. Many hunters in Wyoming won't even bother to hunt antelope as a meat animal. Our family does, because they are relatively easy to get, so it is an easier species to use to teach kids to hunt.

Many antelope have a "sagey" or "gamey" taste to them. There are several theories on this:

1 - Some of hunters say that it depends on where the antelope have been feeding. They say that antelope that have been feeding on wheat or corn fields taste better than those who have been feeding on native prairie grasses and sage.

2 - Some people say that you have to get them skinned as soon as you have shot and gutted one. These people say that the "off" flavor that the antelope tend to have is because of the drying process, once the animal is dead. If you get the skin off quickly, then your animal should taste fine. They also say that you can't let any of the hair of the antelope get on the meat, while you are skinning it.

I can't really say that is true, from my personal experience. With both my deer and my antelope, I gut the animal out in the field, as I should, but I haven't skinned my animals until I have gotten them home. (One of the advantages to living out in the middle of nowhere, close to huntable areas.) My first buck, and the doe that I got two years ago had good "sweet" tasting meat. We even made a few small steaks from the doe.

3 - Others say that the animal tastes gamey because it was shot while it was up and active, even running. They say that the adrenaline gets into the meat, and causes it to have the characteristic off flavor. These folks say that you need to shoot your antelope while it is napping or grazing, and hasn't been spooked, or alerted.

Antelope is very lean and has similar nutrient content to deer, or elk. It is most closely related to domestic goats. You can get about 35 to 40 pounds of meat from and adult antelope, or about 25 to 30 pounds of boneless meat.

Most people usually make only sausage and jerky out of antelope meat. Some folks soak their antelope meat in various liquids, including salt water or canned milk Generally, if you are going to marinate it in anything, do so for approximately a half hour.

We have also successfully put antelope "roast" in a crock pot, with some vegetables, and cooked it that way, and it came out just like any other beef roast. To take the sagey flavor out of ground antelope, break it up into a colander, and rinse it under cold water. Then cook it with a little soy sauce or beef boullion.

You can usually tell when you are cutting up your antelope, whether its going to have a gamey taste, or not, by the smell of the meat.

Antelope isn't the best meat, but if you have the philosophy that you only hunt what you eat, or if someone gives you some antelope, at a time when you need it, it can be made palatable.

Written by Kevin R. Wheeler, assistant webmaster for the town of Medicine Bow, Wyoming - http://www.medicinebow.org Kevin is a ten year resident of Medicine Bow.

Kevin can also be found a http://www.reluctantredneck.com