Wednesday, December 21, 2011

Calphalon Contemporary 10-Piece Bronze Anodized Edition Nonstick Cookware Set

!±8± Calphalon Contemporary 10-Piece Bronze Anodized Edition Nonstick Cookware Set

Brand : Calphalon | Rate : | Price : $339.99
Post Date : Dec 21, 2011 17:50:56 | Usually ships in 24 hours


  • Set contents: 8-inch and 10-inch omelette, 1-1/2 and 2-1/2-quart sauce pan's with covers, 3-quart saute pan with cover and 8-quart stock pot with cover
  • Bronze anodized exterior lasts a lifetime
  • Interior: nonstick coating; cooks with little to no oils or fats; effortless food release; non-reactive cooking surface; safe for use with nylon, coated or wooden utensils; oven safe to 450-Degree f/230-Degree c
  • Mirror polished handles; long, handles stay comfortably cool; double riveted for durable performance; lightweight, ergonomic design for comfort
  • Mirror polished covers; allows easy monitoring of the cooking process; domed shape returns moisture to foods

More Specification..!!

Calphalon Contemporary 10-Piece Bronze Anodized Edition Nonstick Cookware Set

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Tuesday, December 13, 2011

Stainless Steel Stock Pot - Is Stainless Steel Really the Best Material For Your Stock Pot?

!±8± Stainless Steel Stock Pot - Is Stainless Steel Really the Best Material For Your Stock Pot?

The school of thought on what a good stock pot should be made of varies widely. Each material has its own positive and negative attributes.

Generally stockpots are made out of aluminum, stainless steel, copper, cast iron, nonstick or a combination. The stainless steel stock pot is the material that is most commonly purchased. There are also a few companies that have created a hard-anodizing form of aluminum. This material is harder than the stainless stock pot and also non-reactive to acid. An even newer material is an infused anodized pot. It is not non-stick, but because of the material used it has the qualities of non-stick and is as versatile as the heavy gage aluminum stock pot.

Every metal conducts heat differently so the way you cook is important to finding the right match. You want your soup at the bottom of the pan to be cooking as evenly as the soup at the top. A well made pot is highly conductive meaning the heat is transmitted evenly throughout the pot.

In the end the choice comes down to what you find available, the cost you can afford, and what feels good in your hand for ease of use. A good stock pot will last for many years so its important to choose one that will fit your needs now and in the future.

Along with deciding on the type of material, you will need to look at the handle on the pot. The handle needs to be well constructed because whatever you use the pot for it is going to be heavy and hot when in use on the stove. Lifting a pot of hot liquid and having the handle give out is dangerous so its necessary to make sure heavy screws or rivets are keeping the handle firmly in place. You will also want to see that the handle is easy to grasp either with your bare hands or when using potholders or an oven mitt to lift it up.

Whether you decide on a stainless stock pot or an aluminum pot, or something in between, it's important to do your research and choose a pot that best fits your needs in the kitchen.


Stainless Steel Stock Pot - Is Stainless Steel Really the Best Material For Your Stock Pot?

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Thursday, December 8, 2011

Cuisinart GreenGourmet Hard Anodized Eco-Friendly Nonstick 12-Inch Stir-Fry Wok with Glass Cover

www.amazon.com Cuisinart has introduced eco-friendly branded cookware with the new GreenGourmet line. Exclusive Cuisinart Ceramica nonstick technology is ceramic based instead of petroleum based, helping to conserve existing oil supplies and the coating is applied at a temperature one half that of conventional nonsticks.

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Sunday, November 20, 2011

Calphalon Double Boiler and Simmer Down Steamer Review

!±8± Calphalon Double Boiler and Simmer Down Steamer Review

The Calphalon double boiler can make your cooking so much easier, and turn it into a wonderful experience. The beauty of Calphalon products and their durable reliability gives them an edge over other cookware products. If you are looking to adorn your kitchen with the latest cookware, then Calphalon double boilers are perfect for you. The following are details about the popular double boiler and the Simmer down steamer from this company.

The first product we will look at is the double boiler, which comes from the Calphalon Contemporary series. It is priced at about a hundred dollars. This one has a total capacity of 2 1/2 quarts, and it can be used for making sauces as well other double boiling recipes. This one is made of stainless steel, and has a great shiny finish. The insert is made of stainless steel as well, which ensures proper and even heating. This can also be washed in the dishwasher, unlike many other Calphalon items. Underlying the stainless steel exterior is a pure aluminum core that provides the superb conductivity this boiler is famous for. The stainless steel interior and exterior of the pan lay over and under the core to work as a boiler system. This Calphalon double boiler comes with a unique lifetime warranty that is unmatched.

The Calphalon double boiler can also be bought with the Calphalon contemporary simmer down pot. This is a great idea to keep in your kitchen, and comes in under a hundred dollars. This steamer is made of non-stick material, and has a total capacity of 4 1/2 quarts. The saucepot and steamer insert also come along with a clear glass lid, which allows you to watch the food inside while it is cooking. This is priced at under a hundred dollars. The steamer insert has a 3-ply non-stick interior, and the saucepot is made of hard anodized aluminum. The sleek and modern finish is achieved by using rolled matte finish Cool-Touch handles, which also provide a safe grip. This cannot be washed in the dishwasher. The glass lid is made of tempered glass and has a stainless steel rim.

Both the Calphalon double boiler and the Calphalon steamer are great products to use safely in your kitchen, and they will certainly last for years to come.


Calphalon Double Boiler and Simmer Down Steamer Review

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Tuesday, November 15, 2011

Cuisinart 66-17 Chef's Classic Nonstick Hard-Anodized 17-Piece Cookware Set

Click here to get up 70% OFF: www.amazon.com Cuisinart 66-17 Chef's Classic Nonstick Hard-Anodized 17-Piece Cookware Set Inspired by the great French kitchens, Cuisinart began making professional cookware over 30 years ago.

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Wednesday, November 9, 2011

Cuisinart Chef's Classic Nonstick Hard-Anodized 14-Piece Cookware Set

!±8±Cuisinart Chef's Classic Nonstick Hard-Anodized 14-Piece Cookware Set

Brand : Cuisinart
Rate :
Price : $199.00
Post Date : Nov 09, 2011 20:54:05
Usually ships in 24 hours



14 Piece Chef's Classic Non-Stick Hard Anodized Set includes: 1.5, 3.0 saucepans with covers, 8" and 10" covered s killet, 4.0 quart saute with helper and cover, 9.0 quart stockpot with cover, 20 cm steamer insert with cover, 24 cm pasta steamer insert w

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Friday, October 14, 2011

Wok Reviews

!±8± Wok Reviews

Buying a wok

Why a wok?

I'm not a good cook. However my family and I do love Chinese food and we've been inspired by Ken Hom to use woks for oriental recipes.

Although stir frys are the most common use for them, they can also be used for boiling, braising, steaming, and stewing.

Their unique advantage is that they use less oil - a small hot area at the bottom allows food to be seared. The oil remains in a small pool at the very bottom. The rest of the wok is cooler, with curved sides, allowing the food to tumble back to the hottest area when tossed or scraped.

Woks also have a much greater usable cooking area than traditional pans.

Healthy food - and lots of it - great!

Materials

I was given my first wok around 25 years ago as a wedding present (I say "around", but I do know the exact date, honest!)

It is a very large, traditional cast iron one - good looking and probably very expensive. It distributes the heat really evenly. However it is very heavy. And takes a long time to cool so food needs to be taken out once ready, or it will continue to cook. If you're feeling strong the best looking one I've found is here from the Wok Shop at Amazon.

We were finding it too heavy as middle age crept up on us.

So, in the 90's I cast my eye around for a replacement. Non-stick seemed like a good idea. These woks are usually made from steel with a Teflon non-stick coating. A bad move! Although they may be non-stick, they're not non-scratch - and some members of the household (maybe me included, I'm not telling!) damaged the surface fairly soon after we bought it. Not only that, but these woks cannot cook at the high heat necessary for stir frying. Once the temperature gets close to the right temperature the coating can breaks down. Also, the surface doesn't allow the juices to stick to the pan and brown - losing much of the traditional stir-fry taste.

The wok became virtually unusable, so, last year I started looking around for a replacement.

I saw that some woks are now made with the latest non-stick materials including Xylan and Excalibur and I'm told by friends that they work very well.

Joyce Chen endorses this latest 12 inch non-stick wok here. And this smaller (11 inch) one here and larger (14 inch) one here are very good value from money from Amazon.

However non-stick wasn't for me again.

Aluminum seems like a good material - light and an excellent conductor of heat. However it doesn't retain heat well - an important requirement. And, although anodized aluminum alloys can stand up to constant use, plain aluminium woks are too soft and damage easily. Also, they won't work on induction hobs. Good for wok lids, but not for the wok itself, in my opinion. The best looking one I've seen is here

Woks are traditionally made from carbon steel. They are relatively inexpensive and lightweight, have quick heat conduction and reasonable durability. However they need seasoning (see below), which, if not carried out, makes the food stick. Lower quality ones are single ply and can deform and misshape. You need to pay a fair amount more to get one made of two sheets of carbon steel. Carbon steel woks should only be washed in warm water to avoid damaging the seasoning. But they need to then be dried thoroughly as they can rust relatively easily. The best looking 14 inch one I've seen is available here from Amazon.

Which leaves stainless steel. This is the type I bought. Chromium is added to carbon steel to prevent rusting. They have a hard surface which will not chip, flake, peel or break. Some have much improved surfaces that can withstand much higher temperatures. They heat and cool quickly. And can be scoured with steel wool to restore the shine after each use. Here is the one I'd recommend - a great contemporary look to it.

Shape

Traditionally, woks are round-bottomed. This makes food easier to toss, and minimises splatters.

It is slightly more difficult to move the food around in a flat bottomed wok, although most woks are flat as they can be used in more places.

If you have a gas stove, you're lucky - you could go for either a round bottomed or flat bottomed wok. However a wok ring is desirable for a round bottomed one on a gas stove. It will help stabilise it and also directs the heat to the very bottom of the wok, where it's needed.

Money Saving Tip - an upside-down grid on a gas stove is sometimes the right shape to act as a wok ring.

For an electric stove you need a flat bottomed wok. These need to be cleaned well after each use to avoid small food particles getting stuck on the pan.

An alternative, if you have an electric stove, is to get an electric wok. These are stand-alone appliances with good heat conductance properties. They are, however difficult to use if you want to flamboyantly toss your creation around, so perhaps lose some of the magic? The best one I saw is here.

Size

Sizes range from 10" that would be large enough for a meal for 3, up to 16", enough for 12 people, or much larger for commercial use.

Accessories
Consider getting a wok lid, spatula and a ladle - all useful for several recipes.

Handles

There are two types of handles - loop and stick.
Loop handles are the most common and are usually made of bare metal, although some have wooden or plastic covers. Cooks need to hold the wok with a thick towel or oven gloves. A fair amount of hand, arm and wrist dexterity is needed for tossing the food.

Stick handles are long and usually made of steel, although, again, sometimes covered. Sometimes called Peking Pans, these are easier to toss if the wok is not too large. Larger woks often have a loop handle as well.

Seasoning

Carbon steel and cast iron woks need to be seasoned before their first use. This involves rubbing the inside of the wok with oil, placing it over a gentle heat so that it begins to smoke, and then removing and allowing to cool. After removing excess oil with kitchen paper, the process needs to be repeated two or three times.


Wok Reviews

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Tuesday, October 11, 2011

Rachael Ray Pans Reviews

!±8± Rachael Ray Pans Reviews

Who would want to end up buying a product that seems to be functioning well at first and then breaks down after a couple of times of using it? Of course, you do not want to be in this situation. In order to prevent this from taking place, you should consider making a research on the products you will procure.

A great number of customer reviews are posted online to help prospective buyers in making the best possible decisions before making a product purchase. Provided below are some helpful reviews on certain Rachael Ray cookware products. Deliberately read each of this concise customer review along with brief product descriptions in order for you to gain some insights as to the Rachael Ray products that you are going to procure.

Let us start first with one of the fine products of Rachael Ray which is the Rachael Ray Ten-Piece Hard-Anodized Cookware Set. Reasonably priced, this Set consist of 1-1/2- and 3-quart covered saucepans, a 6-quart covered stockpot, 3-quart/10-inch covered saute, and 8- and 10-inch French skillets. Hard-anodized in aluminum construction with nonstick finish, its soft-grip light-orange handles made of silicone are oven-safe up to 400 degrees Fahrenheit. Its glass lids let cooking supervision without sacrificing heat and nutrients.

Rachael Ray cookware products initially enthrall your eyes before you would even recognize how well you can definitely do the cooking using pans, knives, pots and other cookware by Rachael Ray. The fine-looking charcoal-gray, hard-anodized pots and pans considerably feature shiny stainless-steel handles wrapped with neon-orange silicone grips which basically shine with the kinetic energy of this much-adored celebrity chef. It will appear as no longer a surprise that orange is the much loved color by Ray. Without a doubt, an indelible smile is absolutely guaranteed every time you get one of these pans or pots out of the cupboard or even just simply stare at them hanging by your stove. While for cooking, hard-anodized aluminum heats fast and evenly, definitely resists scratching, and is incredibly and highly durable. Moreover, the interior nonstick finish allows food to slide right off.

No doubt that you are good to go with this ten-piece set of popularly-used cookware. A 6-quart covered stockpot for big batches of pasta and chili, a 1-1/2- and 3-quart covered saucepans, 8- and 10-inch open French skillets, and a 3-quart/10-inch covered saute pan are significantly included. The glass lids allow to you monitor cooking without losing steam or nutrients. This set also features stainless-steel rims and handle with those same neon-orange silicone grips. Every single piece of this cookware set is oven-safe up to four hundred degrees Fahrenheit; thereby you can cook a dish on the stove-top and finish it with a hot bake-through. For utmost care, washing this nonstick cookware set by hand is highly advisable. An ideally perfect gift during wedding occasions, this cookware set covers a lifetime warranty against defects subject to specified terms and conditions.


Rachael Ray Pans Reviews

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