Cookware.LifeTips.com

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1 Cookware.LifeTips.com

2 Category: Additional Cookware Brands Subcategory: Additional Cookware Brands Tip: What Makes A High Quality Knife? How can you determine when a knife is high quality? There's the blade, the handle and how the two are attached. The most important aspect, though, is how the knife feels in your hand. When it comes to blade materials, chefs agree that high carbon stainless steel is the best choice. It has a high carbon content for hardness and just enough chromium to keep it from getting stained. Regular high carbon steel actually does have the best performance value and ability to keep a sharp edge, however it is not stain-resistant and will discolor over time. Handles are made three different ways: stainless steel, composite and wood. Many home cooks choose wood for its beauty, however wood is not allowed in most professional kitchens because it's a fire hazard and cannot be put in the dishwasher. Most high-quality kitchen knife handles are made from composite materials to form a black ergonomic (shaped to the hand) handle that feels just right when you hold it. Also, stainless steel and composite handles require no maintenance whatsoever, so they are any easy choice. Next to consider is the construction. You can choose a "forged" knife, which is created by heating a steel blank and shaping it from a single piece of steel. This is also the most expensive method. A "blocked" knife is made in a cookie-cutter fashion from a single sheet of steel. These are the least expensive, cheapest knives. They are not well-balanced, although they are light in the hand. Sintered knives are made by fusing together all the knife parts that are produced separately. This allows you to create a knife that is simply not able to be blocked, and if forged, would be too heavy. Newest knives from Wusthof Emerilware (created with renowned chef Emeril Lagasse) are triple riveted for balance and control and feature composite handles. Shopping tip: It's a good idea to try knives out in person either in a retail store or at a friend's house because good quality knives are well-balanced to feel like they fit in your hand and move in the direction of cutting easily. Once you decide on a knife style and brand, buy the best you can afford one by one and purchase a block or magnetic strip separately to store them. This way you can build your collection little by little with just the knives you need. After all, not every cook needs a fillet knife for deboning fish. Tip: What's In A 27-Piece Cookware Set? Everything, but the kitchen sink is in a 27-piece cookware set! If you're just starting out and have not one pot or pan to call your own, a set can build a kitchen in one easy step. Large cookware sets often contain more than just cookware. The largest set (totaling 27 pieces from Wolfgang Puck's Bistro Signature Series) contains a full set of tools and cooking utensils, plus a matching canister, essential bakeware pieces, stockpots with colander lids, steamer inserts and saucepans with pourable spouts. Plus, every necessary Wolfgang Puck cookware pan is included, like a small and large saucepan, a

3 n, a Windsor pan for heating liquids, two stock pots large and small, the perfect omelet pan, a large sauté pan and a fry pan. To decide if a set is right for you, follow these three easy steps and voila instant kitchen!take a trip to the store and look for brands with a style you like. Pick up the cookware, feel it and look it over. Compare prices among the brands you like.go online and search for cookware product reviews. Look for clues about its quality, durability and what's included in the different sets. Use the Internet to compare prices, look for specials and discounts. This is the easiest way to find the best price for the set you want. Shopping tip: Look for free shipping specials because cookware can be heavy and shipping charges can add up. Category: All Clad Cookware Subcategory: All Clad Cookware Tip: The Secrets To Success In The Kitchen The basic, common sense principles of cooking are most often overlooked by busy cooks. For example, if you substitute ingredients or don't measure properly, you can't expect gourmet results! Expert chefs are careful when they cook and no detail of the preparation escapes them and neither do high ingredient standards. If you've ever watched a cooking show, you'll notice that the ingredients look fresh and gorgeous, they are exactly measured out and ready to add to the dish. If you follow these secrets of success in the kitchen every time, you'll be surprised at what a great cook you can become, especially if you use All-Clad LTD cookware! All-Clad LTD cookware has a matte finish made of hard-anodized aluminum that will not scratch, chip or peel, while the interior of stainless steel provides worry-free use (safe with metal utensils) and easy clean-up. If you're going to invest in good quality All-Clad cookware, you should take care to use the best techniques when cooking. 1. Always use high-quality ingredients, the freshest and best you can afford. Shopping tip: a top round cut of meat will always produce a tender grill, roast or stir-fry whereas a bottom round cut will only get tender as a pot roast through slow cooking. 2.Follow the recipe. Unless you are an experienced cook who knows when you can leave out an ingredient or adjust steps and cooking times, don't try it. It's a recipe for failure. Recipe for success: measure everything exactly as stated in the recipe and follow the steps in the proper order. 3.Use the right tool for the job. Cookbooks don't always tell you what pots and pans to use, so be sure to educate yourself by reading classic cookbooks which explain cooking techniques with particular pots and pans. Cooking tip: Watch cooking shows to see what pans the chefs use and how they handle it!

4 Category: Anolon Cookware Subcategory: Anolon Cookware Tips Tip: Anolon's Top Cut You already know Anolon is one of the top names in cookware. But did you know they also offer a line of cutlery? Anolon brings their typical innovative excellence to a cutting edge line of professional cutlery. Expertly hand-crafted, each knife, whether it's bread or Santoku, is sure to be the best and last you'll every buy. Tip: Waterless Cooking with Anolon Cookware More anolon cookware information: When shopping for high quality pots and pans with lids, like Anolon Cookware, it is important that the lid fit snugly, thereby trapping steam and creating a "self- basting oven." Water droplets form on the inside of the lid, then fall down to continually moisten the food. Since little or no water is required, vegetables stay crisp instead of becoming soggy. Vital nutrients and flavor are sealed in and cooking time is reduced. This method of cooking is sometimes referred to as "waterless cooking." Category: Asian Cookware Subcategory: Asian Cookware Tip: Asian Cooking: Wok's The Difference? Cooking in the eastern hemisphere, especially in Asia, is quite different from cooking in the United States. For starters, the techniques and ingredients were born out of necessity and have remained throughout the centuries. And it's much healthier, too. According to the latest Center For Disease Control statistics, approximately 57 percent of the American population, or roughly one in six American adults, are currently overweight or obese. Conversely, just a tiny fraction of that amount of the population on the entire continent of Asia is overweight, with even less obese. As western ways and McDonald's are becoming more prevalent in Asia, the obesity rate is rising. One of the major accounts for this difference is cooking and eating. Asian cookware is different, the ingredients are different and the techniques are different. Here's how: Cookware: Whether, Chinese, Japanese, Korean or Mongolian the wok, steamer baskets and rice cookers are staples in the kitchen as are the Chinese cooking utensils that go with them. Luckily, you can find Oriental cookware and Asian cooking equipment, as well as a wok in any type or style from budget brands all the way to premium brands like All-Clad and Calphalon. Ingredients: Fresh rice, whether brown or white, at almost

5 every meal is combined with fresh vegetables, fresh spices, healthier oils, fresh seafoods and very little meat. Western ways use white processed grains combined with canned veggies drowned in butter and cheese and lots of fatty meats all fried up to go. Techniques: A wok is used at very high heat to flip and toss the food around quickly so it gets seared on all sides with just a tiny bit of oil. This is how it retains most of its nutrients. Rice is simply steamed or boiled fresh and can be further stir fried with more vegetables. No dairy is included, except maybe a bit of egg in stir-fried rice and no major fat source is added except the tiny amount of oil necessary for stir-frying and the essential fatty acids supplied by the fish. Category: Bakeware Basics Subcategory: Bakeware Basics Tip: Bakeware Materials: Old Meets New! Like cookware, bakeware comes in many different materials these days. Here's a primer of the differences between them, along with some cleaning tips! Non-stick bakeware. These will all come with a non-stick coating that provides for easy clean-up with just soap and water. Be sure to dry thoroughly. Care tip: Never spray these coatings with non-stick spray as they can become lodged in the porous surfaces and create a residue. Also, you'll need to use silicone or wooden utensils for removing food. Cast iron bakeware. This includes dutch ovens for baking casseroles and some classic biscuit pans for creating just the perfect biscuit: crunchy on the outside, light and fluffy on the inside. Look for cast-iron bakeware that has been pre-seasoned! Cooking tip: a cast-iron skillet can double as a frittata pan because it goes easily from stove to oven. Flexible Bakeware: These collections are made from shiny silicone so they are naturally non-stick. Removal of foods is a snap due to the flexibility and surface of the container. Care tip: This new bakeware is oven-safe, freezer-safe, dishwasher-safe and microwave-ready. What could be easier? Although, you'll need silicone utensils to go with them. Ceramic bakeware: A few pieces of these are a necessity for cooking casseroles and baked meals, plus they come in great colors for fun kitchen decorating. Care tip: Be careful during the clean-up as glass, ceramic and enameled cast-iron can easily be chipped. Stainless steel bakeware: Cookie pans, sifters, rolling pins, cookie and biscuit cutters and more. Care tip: Easy soap and water cleanup, but be sure to dry thoroughly to avoid water spots and stains. Category: Bourgeat Cookware Subcategory: Bourgeat Cookware Tips

6 Tip: Copper Bottom Cookware Using Bourgeat Pans: If you want heat control in your stainless steel pan, a copper bottom is better. If you want retained heat, aluminum is better, much like what you will find with Bourgeat Pans. In order to properly cook the delicate sauces of their cuisine, French chefs prefer copper pans. A copper pan gets hot very quickly and cools off very quickly. This ability to control heat quickly when cooking delicate sauces is the reason copper has always been the French chefs' choice. In fact, more copper cookware is sold in France than in any other country in the world. Tip: The Art of Fine Cookware Bourgeat copper pots are found in 80-percent of all the restaurants in France. In fact many claim Bourgeat is the best copperware made. The pots' copper body is 2.5mm thick and permanently bonded to a thin layer of 18/10 stainless steel. Both the insides and outsides of the pot are polished to a fine finish. The work is handcrafted in France, so when you invest in Borgeat copper, it's almost like buying a piece of art! Tip: The History of Bourgeat Cookware Since its 1918 incorporation in France by Adrien Bourgeat, Bourgeat has become the leading French manufacturer of kitchen and catering equipment for professionals. Although the company began by manufacturing kitchen utensils, today Bourgeat creates and manufactures a very large range of cookware and food storage items. Tip: You Can't Beat Borgeat Copper There are many selections in the Bourgeat copper cookware line. From saucepans to casseroles and frypans, each item offers flared that provide non-drip pouring. Cast iron handles are slow to heat up and are arched for extra leverage. Bourgeat is considered the finest copperware for a reason. And even though you may find some minor imperfections in the make of the pans (they are handmade), their performance is never compromised. Category: Cleaning Cookware Subcategory: Cleaning Cookware Tip: Cleaning Stainless Steel Cookware Stainless steel cookware is by far the easiest-to-care-for cookware, however it has no non-stick properties whatsoever, so be prepared should the occasional scorching happen. Sometimes stainless steel can be susceptible to discolorations from cooking highly acidic foods or heat marks on the exterior can show up from cooking with a

7 scalding temperature. Here's how to keep your stainless steel cookware stainless for years to come: Always wash stainless steel pots and pans immediately in hot, sudsy water using a nylon scrubber or soft brush. Never use steel wool, alcohol, abrasive cleaners, bleach, oven cleaners or metal implements to scrape stainless steel. Stainless steel pans may be washed in the dishwasher. Always, follow your manufacturer's instructions however. No matter how you wash, always dry immediately to avoid water spots and stains. To remove heat marks or discolorations, make a paste of non-abrasive stainless steel cookware cleaner mixed with water on a soft cloth. Rub with a circular motion to remove. Category: Cooking Utensils Subcategory: Cooking Utensil Tips Tip: Avoiding Utensil Stains Ever notice how tomato sauce discolors your plastic utensils? That's because the plastic has tiny pores that expand when the plastic is heated. The sauce gets into the pores, staining the plastic. The easiest way to get rid of those stains is to wash the utensils with cool soapy water instead of hot water or in the dishwasher. When the plastic is cool, the stains have no place to settle and come off easily. Tip: How To Clean Stainless Steel Stains on your stainless steel? It may seem like an oxymoron, but sometimes it does happen that your stainless steel kitchen utensil develops a bit of discoloration. If you have rainbow like stains on your stainless steel, unfortunately, they are permanent so you might as well make peace with them! If you have brownish stains, soak a cloth in full strength ammonia and place of stain for at least 30 minutes. Wash normally (always use ammonia in a well ventilated area only.). Tip: Nonstick Cookware Tips Remember, high heat should not be used with nonstick cookware, other than for very short periods (when searing a steak). Regardless of manufacturers' claims of "safe to use with metal utensils," always use plastic or wooden cooking utensils for best nonstick durability. Tip: Terrific Tongs How often do you use tongs when you cook? Tongs are one of the more underestimated cooking utensils. The thought of them may bring back high school cafeteria flashbacks, but tongs are actually great for a variety of uses. Use them for

8 outdoor grilling and turning pan-fried meats and fish. Restaurant-style stainless tongs are a wonderful way to turning greens as they cook, serve long pasta with sauce, or even toss salads. Try to find tongs with self-locking devices so they will stay closed when stored. Tip: Timing is Everything Here's a kitchen utensil you may not have considered before: A digital timer. Digital timers help keep your kitchen tasks under control. You can time the exact seconds, minutes or hours needed for a cooking process. Many come with a flip-out stand and a magnetic backing, so you always can keep them handy. Some can be clipped to your belt if you need to leave the kitchen. Others come with a string to hang around your neck. Nothing ruins a meal like over- or undercooking; don't rule out the importance of a timer! Tip: Wooden Utensils When purchasing wooden cooking utensils it's not necessary to buy the most expensive, but it is best to avoid the cheapest. Unfortunately these items -- such as wooden spoons and spatulas -- are often made of soft woods that will splinter and deteriorate rapidly. Look for hardwood utensils. These will last for years, especially with proper care and maintenance. Subcategory: Cooking Utensils Tip: Cooking Utensils: The Top Five Tools To Get The Job Done Right Almost every cooking utensils set will include the items you need for everyday cooking. Stainless steel utensil sets are perfect for use on stainless steel and cast-iron iron cookware, whereas you'll need a great silicone set to protect your hard-anodized aluminum or non-stick surfaces. Silicone as a utensil material stays flexible longer and will not discolor like traditional rubber styles do. They also have a hotter melting point than traditional rubber or plastic utensils. Wooden cooking utensils are also great for protecting surfaces and can even be made from all-natural olive wood. The only drawback to the wooden set is that they are not meant for the dishwasher as they will crack and split from the heat and exposure to harsh chemicals. Here are the top five kitchen utensils every cook needs: 1. A spatula. This is used to turn over solid foods, like pancakes and hamburgers, in a pan, griddle or grill. A spatula is also used to transfer items from the pan to the plate. 2. A slotted spoon. An invaluable tool when removing food from boiling water, like poached eggs. These can be spoon-shaped or round. They can also be used for skimming off the surface of any cooked hot liquids. 3. A serving spoon: This is not a spoon for leaving in the pot as the handle will get hot. These are for serving from the pot to the plate in larger amounts than a regular tablespoon can handle. 4. A ladle: Indispensable for serving hot or cold sauces and

9 gravies, soups and stews with ease. 5. A spaghetti fork: These toothy, large spoons are perfect for grabbing pasta noodles and transferring them from the pot/strainer/bowl to individual serving bowls. Cast iron cooking utensils make great accents to country kitchens and complement cast iron cookware. And the same goes for antique cooking utensils including a mortar and pestle and baking pins that some cooks love to collect. For cooks who love to decorate with functional kitchen utensils, these are a fantastic gift idea! Tip: Use The Right Tool For The Right Job Using the wrong kitchen utensils will only cause frustration and less than desirable results when cooking. Invest in the best you can afford, building your collection little by little and you'll be rewarded by great results for many years to come. Here are some of the main categories of accessories you need in the kitchen: Machine processors: blenders, hand-held mixers or a standing mixer, food processors, a mini-chop and a hand-held blender. Invest in quality because cheap equipment simply won't not last. Two good brands known for their quality and longevity in the kitchen are Kitchenaid and Cuisinart. Hand processors: these are hand-held kitchen utensils like a cheese grater, a potato masher, a garlic press, a lemon squeezer and a pepper and salt mill for high-quality seasonings. Knives: buy the best quality you can afford. You can buy these one by one so you have only what you use and not a lot of useless knives taking up space in a big block on the counter. Gadgets: these are peelers, corkscrews, bottle openers and can-openers, as well as poultry shears and other items that help you get kitchen tasks done easier. Measuring and Mixing tools: a good set of measuring cups for dry ingredients and a pourable, heatable glass measuring cup for liquids are indispensable for creating successful recipes. A stainless steel set off measuring spoons is also an essential tool. Cooking Utensils: these are the pots, pans and kitchen tools that actually help cook the food. Invest in a good-quality, long-lasting set of stainless steel kitchen utensils including a ladle, serving spoon, spatula, slotted spoon and sieves in large and small sizes. If your cookware choice proves to be non-stick or hard-anodized aluminum, then you'll need to invest in a separate set of silicone or wooden cooking utensils to protect the finishes and keep your cookware as long-lasting and beautiful as possible. Category: Cookware Basics Subcategory: Cookware Basics Tip: Going Dutch Also known as a French oven or cocotte, the cast-iron Dutch oven was originally designed to replicate the encompassing heat of oven cooking, so it could be used by pioneers who were camping out on the frontier during the late 1800s. It has stood the

10 test of time and is still made from cast-iron today, though for ease of maintenance, it is sometimes enameled. Dutch oven cooking has endured so long for a reason. With the gradual, even heating of this type of cookware, and its ability to retain heat for long stretches of time, there's nothing like it for slow-cooked dishes like stews and roasts. Even the toughest cuts of meat are rendered fork-tender. The heavy, tight-fitting lid that typically accompanies a Dutch oven helps lock in moisture and flavor. It sends moisture back into the pot, braising your food, so you'll never have to face a dried-out stew again. Try one for all your slow-cooked meals, like chicken cacciatore, coq au vin, pot roast, and yes, beef stew. Subcategory: Cookware Basics Tips Tip: Caring For Copper Cookware To keep your copper pots in tip-top shape, keep them in drawstring felt bags (the kind that come that come with good shoes). This keeps them from getting dinged or scratched. To clean your copper cookware, smear a thin layer of ketchup over a tarnished surface with a paper towel. Wait five minutes, then rinse it off. Category: Cookware Sets Subcategory: Cookware Set Tips Tip: Calphalon Cooking Sets Are Great For All Got some basic cooking needs? One of the best sets on the market is a Calphalon cookware set. A classic set is usually eight pieces. Each pan can go into the oven, which adds versatility to the set. The 1-1/2-quart and 2-1/2-quart saucepans and 4-quart chef's pan with rounded sides all have lids and are perfect for making sauces, and the chef's pan is great for braising. The non-stick 8- and 10-inch omelet pans sear and sauté as well as cook omelets. Made of heavy-gauge aluminum, the pans cook without hot spots or warping. All items should be hand washed with mild detergent to ensure the integrity of the stick-resistant surface remains in tact. Tip: Cookware 101 Cookware sets can be made out of several materials. Copper is considered the best material for cookware, as it conducts heat uniformly and quickly. Aluminum is widely used in cookware sets as it performs almost as well as copper and is generally cheaper, but be sure the aluminum is a thick gauge. Cast iron cookware sets can be even cheaper than aluminum, but it does require more maintenance. Enameled cast iron can be very colorful, but expect the price to go up quickly! A nonstick cookware set has manmade coatings that keep foods from sticking to the pan. When cooking fish or

11 omelets, for example, this can be a big help. Stainless steel cookware sets are easy to clean but are also prone to hot spots, so search for thicker pots and pans. Tip: The Benefits of Cooking With Cast Iron Did you know cooking with a cast iron cookware set can actually improve your health? Cooking with cast iron results in a slightly increased bodily intake of Iron, an essential mineral. Most North Americans don't get enough iron in their diet. Granted, if you cook one or two meals a day on iron pans, the small amount that is absorbed into the body by the food represents only about 20% of the recommended daily dosage, but it's better than nothing! Subcategory: Cookware Sets Tip: Cookware Materials: Choose Glass Cookware If You Love the Look Glass cookware is fun to watch when boiling vegetables, even though everybody knows a watched pot never boils! Still, few can resist peeking through glass lids, so it's great that many manufacturers create cookware sets featuring glass lids no matter what the rest of the cookware is made of. Usually, you can find small glass cookware sets that include a large pasta pot and a smaller vegetable pot, a glass double boiler, a large glass dutch oven for one-pot dinners and an assortment of glass baking dishes. Benefits of glass cookware: You can watch your progress as you cook. Most pots and pans, including the handles, are all glass so they can go easily from stove-top to oven to table. Glass pots and pans are beautiful accessories to add to your other cookware. Glass cookware is for cooks who: Like to collect a lot of different pieces of cookware. Are careful cooks who always have a pot-holder handy. Glass handles get extremely hot! Like to cook and serve all in the same vessel. Are careful with utensils. Metal utensils and scrubbers will scratch glass surfaces. Tip: Special Cookware Sets: Waterless Cookware for Healthier Cooking and Eating Did you ever wonder what's in the green water that's left over after you boil or steam broccoli? It's all the nutrients that have leached out of the vegetable. If you're concerned about keeping the nutrients in your food, instead of tossing them down the drain, then waterless cooking might be for you. It's a whole different cooking technique and each waterless cookware set requires you to follow the manufacturer's directions to achieve the best results. With waterless cookware sets, you add all the ingredients, a specified tiny amount of water, then the pot tells you what to do. The heat never goes above medium and most of the cooking is done on a low heat simmer so food never burns! Plus, most sets are made from easy-care stainless steel. Some waterless cookware sets are made from 304 surgical stainless steel which is the shiniest, toughest stainless steel there is in cookware. Benefits of waterless cookware: *Keeps nutrients in the food!

12 *Easy clean up *The actual cooking is almost on auto-pilot, so there's no burnt messes. Waterless cookware is great for cooks who: Are more concerned about nutrition than cooking Don't like to labor over hot pots and pans. Like easy clean up. Have fun trying new techniques. Have enough space for extra pans and pans Tip: The Basic Pieces in a Cookware Set Any cookware set will always include the basics. These are the essential pots and pans you need on a daily basis to cook most meals. Larger cookware sets include many more different pieces. This way, you can choose from a basic 7-piece cookware set all the way to a full 15-piece cookware set. You can get even more extra pieces if you wait for a special cookware set sale or other promotion. Here's a description of the basic pieces you may find in a set, as well as what cooking techniques they provide: Large spaghetti pot or stock pot: This two-handled pot is great for cooking large amounts of pasta, stews and soups. Sometimes a spaghetti strainer or a vegetable steamer that fits in the pot will also be included. Medium saucepan: This is the most versatile pot for cooking sauces, vegetables and rice, as well as for heating up leftovers. Small saucepan: Sometimes called a butter warmer, this small pot is great for cooking small amounts of liquids (one quart or less). Large sauté pan: This type of cooking pan has higher, straighter sides than a large frying pan. This pan is suitable for cooking whole meals and even stir-frying. Large frying pan: With its angled sides and shallow surface, these pans are great for cooking with oils and flipping foods. Small frying pan or omelet pan: This is usually a non-stick pan for creating a perfect two-egg omelet. Category: Cuisinart Cookware Subcategory: Cuisinart Cookware Tip: Cookware Fit For A French Chef Are you looking for good everyday pots and pans at an affordable price? Consider Cuisinart's Chef's Classic. Made from stainless steel bonded to an aluminum base to optimize heat distribution, Cuisinart Chef's Classic cookware is a great option for cooks looking for value and high performance in the kitchen. The Cuisinart Chef's Classic features an aluminum encapsulated base, which means the cookware heats quickly and spreads heat evenly. The stainless steel cooking surface does not discolor or alter food flavors. It's great for classic cooking including broths, sauces and liquid simmers. Compared with other stainless steel lines of similar quality, Cuisinart Chef's Classic cookware is very affordable, and comes with a lifetime limited warranty. As if that weren't enough, it is endorsed by legendary French chef Paul Bocuse, the only restaurateur in the world to be awarded three stars from the prestigious Michelin Guide for over three decades.

13 Tip: Cuisinart Cookware Is A Steel If you're looking for an all-inclusive set of pots and pans, check out the Cuisinart 14-piece or 17-piece cookware sets in the Chef's Classic series. Choose from almost any conceivable size of stainless steel cookware: the Cuisinart cookware set includes: 5.5-quart saute pan with cover and helper handle 8-quart stockpot with cover Steamer insert with cover Two open skillets: 8" and 10" Three sauce pans with covers: 2-quart, 3-quart, and 4-quart 6-quart saucepot with cover 2-quart open saucier These sets also make great gifts for a couple setting up a new home. It is dishwasher safe and it is oven save up to 550 degrees. Chef's Classic Stainless Steel cookware is made of stainless steel and has a 3.5-millimeter-thick aluminum disk sandwiched in the base to ensure fast, even heating. They are oven safe up to 550 degrees F and are dishwasher safe, so you can be sure your Cuisinart cookware lasts a lifetime. Tip: For Meals That Almost Cook Themselves Do you love digging into the tender meat in a perfectly cooked beef stew, yet lack the patience or time to wait for hours at home as it simmers? With the Cuisinart slow cooker, you can toss together ingredients in the morning, leave for work and return to a delicious, fully-cooked meal. It features high or low temperature controls that may be set for up to eight hours. When simmering time is up, the settings automatically shift to warm, to ensure food remains hot, but never overcooked. The ceramic cooking pot is removable for easy cleaning, and for even more convenience, does double duty as a serving piece. A sleek, brushed aluminum exterior makes the Cuisinart slow cooker an attractive addition to any countertop. For dessert lovers, it includes a rack for use with ramekins and other bakeware, and for cooking inspiration, there is a recipe booklet. Tip: Triple-Ply Cookware That Doesn't Come At A Premium If you're looking for clad-style cookware at a significantly lower price point, consider Cuisinart Multiclad. Benefits of the Multiclad Pro cookware include: Stainless steel for professional results Cool Grip Handle Solid stainless steel riveted handle Drip-Free Pouring Rim Tightfitting covers that seal in moisture and nutrients for healthier, more flavorful resultsdishwasher safe Category: KitchenAid Cookware Subcategory: Kitchenaide Cookware Tips Tip: Cooking With Stainless Steel Cooking with stainless steel is not only effective and convenient (in terms of clean-up),

14 but taste is never sacrificed. For example, KitchenAid Stainless cookware merges a highly polished stainless-steel interior and exterior with three layers of permanently bonded aluminum, which aids in delivering even heat distribution. Nonreactive stainless cooking surface won't discolor or impact flavor. The stainless lids fit snugly to seal in nutrients and flavors. And of course the pans are dishwasher-safe and oven-safe at any temperature. Category: Le Creuset Cookware Subcategory: Le Creuset Cookware Tip: Cookware Size Matters The Le Creuset round French Oven is one of the most useful pots in their collection. It may be used on the stove or in the oven to make soups, stews and other dishes that require slow, even cooking or braising. Le Creuset comes in multiple sizes to suit any need. To narrow your options, consider size before you buy: The 2-1/2 quart is ideal for one or two people, or rice for four people.the 3-1/2 quart accommodates two to four people. The 4-1/2 quart is good for for three to six people. The best part about the Le Creuset line is you can always add more pieces as you go. The Le Creuset Round French Oven is the core cookware piece for a well-equipped kitchen. With this French oven, you can go from the refrigerator to the oven and onto the table with ease and style. Round French Ovens are ideal for simmering, marinating, poaching, braising, and browning. Use your imagination to come up with fabulous recipes for your Le Creuset round French over and wow your guests at the dinnertable! Tip: Now That's Using Your Noodle Mmmm, lasagna. There's no denying the deliciousness of this dish, but it can be a challenge to prepare. The noodles and filling don't always cook all the way through, and it can be tough getting the cheese topping to brown uniformly. And cleaning the greasy pan can be a hassle. Next time, try making lasagna in a Le Creuset Poterie deep dish rectangular baker. Like Le Creuset's classic cookware, hot spots are eliminated so your lasagna will bake evenly, and you'll achieve achieve a beautiful golden-brown color on top. The easy-to-clean, dishwasher-safe surface will resist stains and won't absorb flavors or odors from food. The rectangular baker, which is also a great pan for enchiladas or crepes, may be used in the oven at temperatures up to 500 F, or in the microwave. Tip: Some Heavy Reassurance Le Creuset pans combine the best features of cast-iron and porcelain enamel. Cast iron

15 lends its heat retention properties and durability, while porcelain enamel provides an attractive, non-reactive surface that is easy to clean and requires no seasoning. The pans, however, are heavy, thanks to all that cast-iron, and for this reason, you may hesitate to purchase one. You can rest easy. Le Creuset cookware features ergonomic handles to ensure safe lifting. Besides, once you make a stew with one of these pans, which slowly cook even the toughest cuts of meat into submission, you'll wonder why you ever thought twice about it. Subcategory: Le Creuset Cookware Tips Tip: A Marriage Of Materials Le Creuset has combined two very efficient materials to make their cookware. With cast iron, once the pan is hot, you only need to keep the heat on a low setting to maintain a good cooking performance. In fact, sometimes the pan can be removed from the heat leaving the food to cook in its own heat. The vitreous enamel cooking surface is completely hygienic and impervious to acids and other chemicals, which is great for hygiene. This makes it perfect for holding foods that are marinating, or for storing foods (raw or cooked) in the refrigerator or freezer. Category: Lodge Cookware Subcategory: Lodge Cookware Tips Tip: Outdoor Cooking with Cast Iron If you're cooking outdoors over an open fire, one trick to avoid blackened cast iron pans is to coat the outside of the pot with soap before you put it over the fire. Take a bar of soap (liquid soap doesn't work well for this) and rub it vigorously over the outside of the pot until the surface is coated. When you go to wash the pot later, the soap helps the black soot come off much faster and easier. Tip: Salvaging Rusted Lodge Cast Iron Seasoning is an ongoing process. But if, over time, your lodge cast iron cookware develops a metallic smell or taste or shows signs of rust, there is still hope for your pan! Wash with soap (this is one occasion when using soap is permissible for cast iron) and hot water then scour off rust. Season your pan again as though it is a new item. Tip: The Look of Lodge Once you have properly seasoned your lodge pans, they should have a brownish,

16 caramel-like color. Over time and use, your cookware will become shiny and black. A good tip is to use your cookware to fry bacon or some other fatty item in order to achieve a better, seasoned interior. Category: Nonstick Cookware Subcategory: Nonstick Cookware Tip: A Tough Alternative in Nonstick Pans If you do a lot of low-fat cooking, you need nonstick pots and pans you can really put through their paces. Think about investing in hard-anodized nonstick cookware, which offers tremendous durability. When compared with the same nonstick coating on an aluminum pot, a hard-anodized pot will release food three times easier. The extreme strength of a hard-anodized surface -- which is twice as tough as stainless steel -- protects the nonstick coating and prevents the usual wear and tear that occurs with nonstick cookware made from aluminum. To clean hard-anodized nonstick pots and pans and ensure their finish lasts even longer, try specially-formulated hard-anodized cookware cleaner. Tip: Cracking the Mystery of Perfect Scrambled Eggs Though many advances have been made in recent years, nonstick frying pans are not generally known for their browning capabilities. When making scrambled eggs, this is actually a good thing, since it enables them to retain their sunny, yellow color. With other types of pans, scrambled eggs can become brown and crusty. Nonstick coatings also make it easier to move eggs around and allow you to minimize the use of oil or butter -- adding them only for flavor enhancement -- rather than in an effort to prevent sticking. Tip: Nonstick Cookware With An Essence If you're an Emeril Lagasse fan, check out Emerilware nonstick cookware. The Food Network phenomenon, chef and cookbook author collaborated with the world-renowned All-Clad brand to construct nonstick hard-anodized aluminum pots and pans. His input resulted in a "flared lip" design which makes pouring a breeze. The cookware features cast stainless handles and glass lids that fit snugly on top. The line features a triple-layered nonstick coating that is exclusive to Emerilware. It is priced reasonably so that all Emeril enthusiasts can afford to kick their cooking up a notch.

17 Tip: You'll React To This Tip (But Your Pan Won't) Aluminum nonstick pans are great conductors of heat, so food cooks quickly and uniformly. However, aluminum also reacts to acidic foods, like wine or tomato sauce, and it is a soft metal so it tends to scratch easily and sometimes warps or pits. So look for the word anodized when choosing aluminum nonstick cookware. It is an electromagnetc process that toughens the surface of aluminum pots until it's harder than stainless steel and makes it nonreactive. Category: NordicWare Cookware Subcategory: Nordic Cookware Tips Tip: Importance of Pan Thickness Looking for nordic pan advice? Nonstick performance and durability are determined by the pan's thickness and the quality of nonstick coating. Overheating and utensil abrasion are the two factors that most affect nonstick durability. A superior coating on a thin pan makes no sense as the pan will overheat easily. The resulting "hot spots" will damage even the best nonstick coating. Therefore, pan thickness is essential to nonstick longevity. Tip: The Birthplace of the Bundt Pan Ah, the classic Bundt pan. Ever wonder where it came from? It was created by NordicWare, a company that has provided long-lasting, quality kitchenware products since NordicWare also provides superior products and services for commercial bakeries, restaurants, food service suppliers, hotel chains, industrial coating application, and consumer houseware products. A lot of progress in nearly sixty years, and luckily much of it has trickled down to consumers who crave quality cookware. Category: Outdoor Cookware Subcategory: Outdoor Cookware Tips Tip: Caring For Cast Iron Outdoors Taking care of your cast iron outdoor cookware is essentially the same as maintaining it in your indoor kitchen. In fact, it may be easier. Since washing with soap is not recommended for cast iron (you want to keep the surfaces seasoned), you can quickly clean up after your outdoor cooking with some hot water and a good wipe down. If only cleaning grubby camp clothes was that easy!

18 Tip: Hard Anodized Cookware GSI outdoor pan tips: What is Hard Anodizing? It is a process alters and hardens the structure of an aluminum cookware surface, making it incredibly abrasion resistant. If done properly, an anodized surface can be twice as hard as stainless steel. This gives you the best attributes of a very hard surface treatment with the quick, even heat transfer of aluminum The process seals the aluminum, preventing any direct contact between the core and food. Tip: Three Levels of GSI Cookware GSI cookware is available for all levels of campers and outdoor chefs. There are three distinct series of cookware to meet your particular needs. Hard Anodized Extreme Cookware is considered the "finest" outdoor cookware, and that won the Backpacker Magazine's Editors' Choice Award for Bugaboo Teflon Cookware is lightweight non-stick aluminum, and the Glacier Stainless Steel Cookware is rugged, durable, and economical. Category: Scanpan Cookware Subcategory: Scanpan Cookware Tip: A Searingly Good Fry Pan To get a good sear on steak, or brown a piece of chicken, most cooks tend to reach for a cast iron or stainless steel pan, rather than nonstick. That's because most typical nonstick cookware does not brown well due to the coating (usually Teflon), that is applied to its surface. This creates a barrier between the metal of the pan and the food. You're reducing the heat conductivity, which means that certain foods will not brown as well, and things will take a bit longer to heat up to the proper temperature. Not so with a Scanpan fry pan. It features an extra-thick, pressure-cast aluminum base that radiates heat quickly and evenly with no hot spots, and its nonstick properties are permanently bonded onto the surface. The Scanpan fry pan sears steak beautifully. And you're left with lots of yummy, crispy caramelized bits to deglaze for a pan sauce.