Cookware -- From Stainless Steel Pans to Cast Iron and Anodiz

Cookware runs the gamut -- from stainless steel to cast iron to anodized aluminum, copper and coated cast iron -- and many more. Rita's got some favorite cookware that she recommends. Her enamel coated cookware, the 100 year old cast iron skillet handed down from her mother and the new anodized aluminum pans. Cookware sets will be big gifts this Christmas and all year long for birthdays and other occasions. What's the difference between professional sets and affordable discount sets? In this video Rita tells you what to look for when shopping for pots and pans.



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Great Price Iron Skillet Camping Cookware for

Cast Iron Skillet 10-inch (Pre-Seasond, Ready to Use) Review

Cast Iron Skillet 10-inch (Pre-Seasond, Ready to Use) Feature

• Cookware that lasts a lifetime
• Pre-seasoned, ready to use
• Use on stove top, open flame, or in the oven
• Cooks evenly. Holds heat longer
• Durable cast iron. Food just tastes better

Cast Iron Skillet 10-inch (Pre-Seasond, Ready to Use) Overview

Cookware that lasts a lifetime. Pre-seasoned, ready to use. Use on stove top, open flame, or in the oven. Cooks evenly. Holds heat longer. Durable cast iron. Food just tastes better. 10 inch skillet.

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*** Product Information and Prices Stored: Aug 23, 2011 21:25:18

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Great Price Cajun Cookware for $18.38

Cajun Cookware Skillets 10 Inch Round Seasoned Cast Iron Griddle Skillet Review

Cajun Cookware Skillets 10 Inch Round Seasoned Cast Iron Griddle Skillet Feature

• Pre-Seasoned to perfection and ready for use
• Cast iron makes for superior heat retention and even heating of foods
• Heavy-Duty and durable, designed to last for years
• Hand wash with stiff brush and hot water
• Cooking with cast iron provides nutritional iron intake

Cajun Cookware Skillets 10 Inch Round Seasoned Cast Iron Griddle Skillet Overview

Cajun Cookware Skillets 10 Inch Round Seasoned Cast Iron Griddle Skillet. GL10493AS. Cast Iron Griddles. This Cajun Cookware skillet is made of cast iron and measures 10 inch flat round. Total length of the cast iron skillet, including handle, is 16 inches. This Cajun Cookware cast iron cookware is pre-seasoned to perfection and ready for use. Cast iron cookware makes for superior heat retention and even heating of foods and cooking with cast iron provides nutritional iron intake. Though Nonstick when seasoned, hand wash Cajun Cookware cast iron with stiff brush and hot water. Heavy-Duty and durable, cast iron cookware is designed to last for years.

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Beulah Land Farm Seasoning Cast Iron Cookware pt 4 - Skillet Cleaning

I am cleaning a pan that was all the junk food and burned in my old wood stove. The comb and seasoned with beef tallow. next segment will show how I fry L `oeuf Provence (French-style fried). Thanks for watching.



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Check Out Cajun Cookware Seasoned Cast Iron Lid For Skillet 10 Inch

Cajun Cookware Seasoned Cast Iron Lid For Skillet 10 Inch Review

Cajun Cookware Seasoned Cast Iron Lid For Skillet 10 Inch Overview

Seasoned cast iron lid made to fit the GL10497-10 and GL10497-10s.

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*** Product Information and Prices Stored: Mar 20, 2011 21:40:18

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Cast Iron Cookware Recipes

Cast iron skillets are great for everyday meals and they can be used for a wide range of dishes. Anything from simple sautéed vegetables to roasted delicacies, cast iron cookware can do them all. You also have a lot of health benefits to this because of its properties and it releases a lot of iron into your food and sauces - as much as twenty times more iron! Furthermore, another benefit to cooking with cast iron produces great quality food. It conducts heat very well because of its thick walls and base as long as the pot is well seasoned, you're good to go. If you're working with a new pan, simply coat the bottom of your pan with a very thick layer of salt, preferably kosher, and about half an inch of cooking oil. You can choose to bake it or heat it up in a stove top until the oil starts to smoke.

Corned beef hash is one of the most popular recipes for enameled cast iron pots and pans. It brings back memories from home, and is quite healthy. It only takes about thirty five minutes to prepare. All you need are two teaspoons of canola oil, a large chopped onion, four cups of hash brown potatoes or cooked potatoes, a cup of corned beef, and half a cup of chicken broth, some parsley, salt, pepper and four eggs. In your cast iron skillet, heat the oil in medium high heat, and sauté the onion until it caramelizes. This will take about five minutes. Add your potatoes and cook until crusty (remember to keep stirring). Then, stir in both the corned beef and broth as this will deglaze the pan. Give it some help and scrape up some bits in the pan, and let it simmer. Poach the eggs and place them on top of the hash.

Tomato and Chicken Tacos are a healthy alternative to your regular beef tacos. To make six servings, you'll need a pound of cored plum tomatoes, two divided teaspoons of extra virgin olive oil, a pound of boneless chicken breasts, a large chopped white onion, two cloves of finely chopped garlic, two jalapeno peppers that have been seeded and finely chopped, two tablespoons of lime juice, two tablespoon of chopped cilantro, four chopped scallions, twelve corn tortillas, a fourth of a cup of sour cream, and two limes that have been cut into quarters. To prepare, all you have to do is char the tomatoes and remove the seeds. Then, fry the chicken seasoned with salt and pepper in very hot oil heated in the cast iron skillet. Add the garlic and jalapenos after five minutes, and when they become fragrant, add the lime juice and tomatoes. Simmer the mixture and add both the cilantro and scallions. Serve with tortillas and sour cream. Make sure that you preheat the enameled cast iron pots well so you that you get even heat distribution and enough heat to sear the chicken.

Good luck with the cooking!

Cast iron kettles have a centuries long history of reliability and long service life. Today's kettles, made with modern technology and advances in metallurgy, are of higher quality than ever before and there is a place for one in every kitchen.

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Cast Iron Vs Stainless Steel - A Cookware Review

When it comes to the cookware that is found in kitchens today, you will find a good mix of stainless steel and cast iron cookware. Even most cooking shows that are on television use a variety of cookware to include the ones mentioned above. So how do you know which one is the best one to use?

In order to figure out which one is best for your cooking needs you should take a look at what each has to offer. Let's take a look at the stainless steel cookware first before getting into the cast iron cookware. Stainless steel pots and pans offer many benefits to cooking such as being stain, scratch and dent resistant. They are also much cheaper to buy then other types of cookware.

Stainless steel cookware is easily available and comes in a variety of styles. The down side to this type of cookware is that it is not a good heat conductor so it will not cook food evenly. Because of this, many stainless steel cookware sets come mixed with copper bottoms. They are not stick free so foods such as omelets, will stick to the bottom unless you coat the pan first.

Cast iron cookware has been around as long as we can all remember. Many people have special cast iron skillets that have been passed down from generation to generation as this type of cookware will last a lifetime. It comes in all shapes and sizes so you can tackle any cooking job that comes up. There are many benefits to using cast iron cookware.

One of the best benefits is that if the cookware is seasoned correctly, it will form a non stick barrier that separates the food from the pan. Once this is done there is little to do to take care of the pans. It cooks food to perfection as it is an awesome heat conductor so the heat is evenly disbursed to all parts of the food. This cookware will last a lifetime if properly cared for and will give you perfect dishes each and every time as if you just bought it yesterday.

If you are not sure which type of cookware is best for you then you can check out the pros and cons of each. This can help you choose which is best for your needs. Keep in mind that while the stainless steel may be cheaper in price, you will not have to worry about replacing any of your cast iron cookware as the years go by. You simply buy one set of pots and pans and that is it. Compare price, durability and longevity to help you make your decision.

Shaunna Winchester
http://www.boutiquecookware.com

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Cleaning Cast Iron - Learn The Best Way to Clean Cast Iron Cookware!

Make sure your cast iron is pre-seasoned or you have already done the seasoning process before you cook anything. It is a good idea to put oil or shorting in your pan before cooking to help keep food from sticking.

You should also heat your pans up slowly. Remember to use heavy oven mitts or even a welding glove works great for handling hot pans.

Cleaning: When you have cooked your meal you have two options:

1. Use a nylon brush and hot water to wipe out the pan or skillet.

2. Boil water in the pan to loosen stuck on food, then wipe with a paper towel or clean dishcloth.

You can choose one of these or a combination of both methods. Always dry the cast iron immediately after cleaning, do not let it air dry because the extended moisture may promote rust.

When cleaning cast iron, be careful not to put a hot pan into real cold water, this could cause the pan to crack because of the extreme temperature change.

Be sure to wipe off the bottom of your pans if you are cooking on a campfire because they will get black with soot from the wood. You can wash the bottoms with plain water or wipe them off with paper towels.

The best way to deter rust from forming in your cookware, is place about a 1 tablespoon of oil in the bottom of the pan and wipe it around with a paper towel so the whole pan is coated.

Storage:

• Keep your cast iron in a cool, dry place.
  


• 
  After cleaning you may stack or nest your cast iron Dutch oven and your skillets.


• 
  Be sure to place a paper towel between the pans to help keep moisture from building up and this also helps keep the pans clean if you cook on a campfire.


• 
  If your pan has a lid, make sure to fold a paper towel and place it between the lid and pot so that air can circulate. This will also help prevent rust.

The most important thing to remember is "Never use soap" or put your cast iron in the dishwasher when cleaning. If you use soap or any detergent on your cast iron pans, your food will stick more and you will probably need to re-season them because soap will cause rust or may make your food taste metallic.

If you follow these tips you will keep your cast iron for years to come.

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The Resurgence of Cast Iron Cookware

I say that cast iron cookware has had resurgence in use and popularity, not because people ever actually stopped using it, but because we are using it more than ever before. Cast iron cookware is available in a vast variety of item types: camping cookware, tea kettles/tea pots, Dutch ovens, trivets, fry pans, crocks, round French ovens, grills, griddles, skillets with cast iron flat iron flat presses, fondue sets, deep dish lasagna bakers, pizza pans, round griddles, covered casseroles, gingerbread house molds, corn bread pans, Moroccan tangines, and the list goes on.

One item that has intrigued me recently is the cast iron tea kettle. There are different types and brands of tea kettles from different from countries; besides American made tea kettles, Japanese kettles and Old Dutch kettles seem to be the most readily available. I noticed that the Japanese cast iron tea kettles are made in different weights of cast iron; I have seen them in 10 oz., 24 oz., 32 oz. and 45 oz. weights. The Old Dutch tea kettles I have seen are similar in weights to the Japanese kettles. These tea kettle weights in ounces of cast iron are 28 oz., 34 oz., 38 oz. and 48 oz. Because these tea kettles are the heaviest (and thickest) of the tea kettles made (in comparison to glass tea kettles, stainless tea kettles & copper tea kettles) its good to know they can be found in various sizes and weights. It should be easy to find something you prefer in both style and weight.

Types of American made cast iron tea kettles include hobnail - small & large hobnails - tea kettles, hand-painted enamel cast iron (many depicting scenes of the old farming countryside), pre-seasoned cast iron kettles, which should not rust because of the pre-seasoning (though it may need to be re-seasoned sometime down the road) and cast iron kettle humidifiers.

Rust can be a problem for these tea kettles, but if the rust can be kept from these kettles, they will probably be the most durable of tea kettles (also compared to the other types I listed above). When boiling water using cast iron tea kettles, a sort of protective layer of minerals will build up on its base overtime. With this layer, these kettles will not easily develop rust.

If, by chance, your tea kettle does develop rust (to prevent rusting, keep your cast iron kettle dry as much as possible, and take out remaining water directly after boiling), you can try the following process to try and cure it: boil in it some water mixed with baking soda and lemon juice.

As far as colors and designs go, the Old Dutch tea kettles seem to have the most variety of styles. They have a list of names for their styles of teapots: Prosperity, Nobility, Symmetry, Mythology, Purity and Tranquility. Each style has its own shape, colors and intricate designs on the sides of the teapots - the colors being rather beautiful: pale blue, mustard, black, chestnut brown and red. Actually, the Japanese cast iron tea pots are quite colorful and beautiful too, but I think I fell for the names of the Old Dutch styles! As with anything else, personal preference is as they say, "beauty is in the eye of the beholder."

History

Bare cast iron cookware may have been first used in China around 513 B.C. and later in 12th century England. Originally, the pots stood on three legs because cooking was done over an open fire. When stoves with flat tops began to be produced for common usage in the 1700's, the popularity of cast iron cookware increased.

By 1776 Adam Smith, in his book, The Wealth of Nations, could note that the actual wealth of the nation was not its gold but in its manufacture of pots and pans. Cast iron cookware was highly valued in the 18th century. George Washington's mother thought so much of her cookware she made special note to bequeath her cast iron in her will. In their expedition to the Louisiana territory in 1804, Lewis and Clark indicated that their cast iron Dutch oven was one of their most important pieces of equipment.

One important reason for old fashioned, cast iron cookwares popularity and comeback is that no matter how uneven the type of surface on which it is placed, on a stove top, an open grill or over a campfire, is it will cook food evenly. About the only place to avoid putting cast iron cookware is in the microwave or a glass electric stove top (the cast iron can scratch the surface).

Is Cooking in Cast Iron Good for Your Health?

I have been surprised to read over and again that cooking in cast iron is known to greatly increase our dietary source of iron by leaching small amounts of iron into the food we eat. People who are anemic, or have other iron deficiencies, may benefit from this effect, though those with excess iron issues (i.e., people with hemochromatosis) may suffer negative effects.

This finding seems to be especially true when cooking foods high in acid, such as tomato based sauces, and the frequent stirring of food may also increase the amount of iron in foods cooked in cast iron. As you might expect, foods that spend more time in the pot, skillet or Dutch oven will lend more iron to the body (as opposed to foods that are quickly fried in a pan/skillet). Foods cooked this way can often provide all of the iron that a body needs.

Extreme iron deficiency can cause anemia. Women are more prone to iron deficiency because of the loss of blood through menstruation. Because iron can also be lost through perspiration, athletes can also be subject to low iron. It is also known that the excessive consumption of tea or coffee can inhibit the absorption of iron by the body. I wonder what's considered excessive these days, what with a coffee shop on almost every corner - yikes! That might be a small exaggeration, but I imagine we probably consume more coffee and tea than ever before.

It should be noted that it is also possible to consume too much iron; toxicity levels begin at about 45 milligrams per day. In an average diet it is very unlikely that cooking with cast iron will bring a person to this level. Low iron is more likely to be a problem, and cooking with cast iron can be less expensive and more fun (at least more hunger satisfying!) than taking iron supplements. If you do use cast iron you should consult your doctor before taking other iron supplements.

Cast iron is much beloved by serious chefs, and lasts nearly forever if you take care of it. Seasoning cast iron cookware is necessary to ensure a non-stick surface and to prevent the pot or pan from rusting. If seasoned correctly your cookware can last a lifetime and more.

Steps

1. For crusty cast ironware that you inherited or picked up at a garage sale: Your cookware may have some combination of rust and thick crackly black crud. It can be restored fairly easily to good as new condition! First place the cookware in a self-cleaning oven and run one cycle OR place in a campfire or directly on a hot charcoal fire for 1/2 hour, until dull red. The crud will be flaking, falling and turning to white ash. Then, after allowing to cool a bit to avoid cracking your cast iron, use the following steps. If you have more rust than crud, try using steel wool to sand it off.


2. Wash your cast iron cookware with warm water and soap using a scouring pad. If you have purchased your cast iron cookware as new then it will be coated in oil or a similar coating to prevent rust. This will need to be removed before seasoning so this step is essential.


3. Dry the cookware thoroughly; it helps to put the pan in the oven for a few minutes to make sure it is really dry. Oil needs to be able to soak into the metal for a good seasoning and oil and water don't mix.


4. Coat the pot or pan inside and out with lard, Crisco, bacon fat, or corn oil. Ensure that the lid is also coated.


5. Place both the lid and the pot or pan upside down in your oven at 300F for at least an hour to bake on a "seasoning" that protects the pan from rust and provides a stick-resistant surface.


6. For best results repeat steps three and four and five.


7. Ongoing care: Every time you wash your pan, you must season it. Place it on the stove and pour in about 3/4 teaspoon corn oil or other cooking fat. Wad up a paper towel and spread the oil across the cooking surface, any bare iron surfaces, and the bottom of the pan. Turn on the burner and heat until smoke starts to appear. Cover pan and turn heat off.

Second Method

1. First, if you find your cast iron needs to be stripped down and re-seasoned do not fear. All you have to do is place the utensil in your Self Cleaning Oven on the shortest cleaning cycle (usually 3 hours on most models), and it will come out looking like the day it came out of the mold. Allow it to cool overnight. Wash the residue off with WATER ONLY in the sink using a stiff abrasive pad. Make certain NO DISH SOAP comes in contact with the utensil during this procedure. If it does you will have to start over!!! Dry the cast iron utensil off with a paper towel, and IMMEDIATELY place BACK in the oven at 350 degrees Fahrenheit for 10 minutes or so.


2. Next, take the utensil out of the oven after the 10 minute drying time is complete, and lightly brush the utensil with a paper towel coated with Crisco or other solid cooking oil. Liquid vegetable oil will do in a pinch, but it is better to save the liquids until AFTER your initial seasoning. It is important in this step only to lightly coat the cast iron with a light, thin coat of oil until it only glistens. Do not allow any puddles or pools of liquid as this will cause problems at a later time.


3. Then, place the Cast Iron in the oven set to 500 to 550 degrees Fahrenheit with the COOKING SIDE FACING THE BOTTOM OF THE OVEN. This allows for any excess oil to drain off to the sides, and prevents pooling during the seasoning process. The higher heating temp allows for the oil to truly 'cook' as it should as opposed to just 'gumming up' at lower temps. Cook undisturbed for 1 hour.

Please note: During the previous step it will be best to turn off any smoke alarms in the immediate area as it may smoke quite a lot. Ceiling fans also aid in ventilation.

1. Finally, after your cast iron is finished seasoning for 1 hour or so, take it out of the oven and IMMEDIATELY wipe it down with another extra - light coat of Crisco. Allow it to completely cool.

Tips

• If food burns, just heat a little water in the pan, and scrape with a flat metal spatula. It may mean that re-seasoning is necessary.


• If you're washing it too aggressively (for instance with a scouring pad), you will regularly scrub off the seasoning. Wash more gently or repeat oven-seasoning method regularly.


• If your pan develops a thick crust, you're not washing it aggressively enough. Follow "crusty pan" instructions.


• If storing your Dutch oven for any length of time, it is always best to place one or two paper towels in between the lid and the oven to allow for air flow.


• Also, after cleaning after each use it is always best to place it back in the oven on 350 degrees for 10 minutes or so to ensure all water has vaporized and left the surface of the cast iron.

Warnings

• Do not cook tomatoes and other acidic foods in your cast iron cookware unless it has been well seasoned (your cookware, not the food!)


• Washing pans with detergent after they have been seasoned will break down the seasoning. Either wash without detergent (if you're cooking similar foods with the pan, this is fine) or repeatedly oven-season your cookware.

Enameled Cast Iron Cookware

Enameled cast iron cookware has been manufactured in the United States since the end of World War II. Enameled cast iron is considered pre-seasoned (meaning you don't have to go through the steps of seasoning that I outlined above). The vitreous enamel (the transparent glossiness of the enamel) is completely hygienic and impervious to flavors and odors, and it's perfect to hold foods that are marinating or for storing foods (raw or cooked) in the refrigerator or freezer.

Todays enameled cookware comes from many different manufacturers, and is available in so many colors, that you're sure to find something available that will be equally at home in your kitchen as it will be on your dining room table. It is an added bonus that you can go from fridge or freezer to oven to table, especially with the beautiful look of this modern day cookware.

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A Chef's View on the pros and cons of stainless steel cookware

Stainless steel is often the best in pots when you think. Used in households around the world by professional chefs, but there are some reasons why stainless steel cookware is a good choice. There are some disadvantages as well, but these are usually overshadowed by the benefits.

The advantages of stainless steel cookware are:

* Shelf. Stainless steel tends to be very tough. This type of pot, does not chip, rust, or evenFleck, at least slightly. Stainless steel is also dent and scratch resistant. It 's virtually impossible to destroy. This makes it very easy to clean, usually. The container is dishwasher safe, as a rule, able to handle going to the fridge and much more.

* Aroma preservation packaging. This type of cookware tends not to leach into food from one of its metallic properties. This means that the same pot doe no influence on the quality of taste. Furthermore, because there is no protection, non-stick coating, tendsthere is no danger of this material comes from food.

* Ability to transfer heat. Stainless steel cookware with high quality in the game, aluminum or copper, is brought used to improve heat transfer. This ensures even cooking of food. If the pot is well made, the properties of cooking almost impossible to beat or match.

* Look. Stainless steel is beautiful and is easy to see that maintained. The mirror need only a gentle rubbing or delete to bringin excellent condition.

* Recyclable. Stainless steel is completely recyclable. If a pan is not possible to have destroyed, can be saved in other ways. This makes stainless favored by those who are concerned about the waste.

The disadvantages of stainless steel are:

* Poor heat transfer. If a paste made of aluminum or copper is used, the thermal conductivity is very poor. This means that less steel is perhaps better than other products.

* Prices. BestStainless steel is the most expensive tender. On the other hand, a number of very good stainless steel cookware can be a long life. Many consider that this is a one-off purchase, whether the investment is worth it.

* Laundry. Although stainless steel is easy to clean, the food was coated pots do look a bit 'more attractive. However, little elbow grease useful regarded by many as the lives of pots and pans.

For stainless steel potsselected, there are some cleaning tips that may come into play. In general, should steel after use to avoid a potential to wash, no matter how small, for coloring. Basic clean sink or dishwasher work. To ensure that the area is beautiful, with a regular metal cleaner out of the pan. Stuck on foods usually have a little elbow grease. Soap and steel wool usually do the trick.

Stainless steel cookware is a great all around buy. It is preferredprerogative of amateur cooks and professional chefs worldwide for its durability, beauty and taste of food quality. Although the best cook could be more expensive than other options, many feel the effort is worth it.

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Great Price Cajun Cookware for

Cajun Cookware Seasoned Cast Iron Skillet 12 Inch Review

I purchased this skillet for a gift to some British friends that the world in their sailboat. They had garbage for a skillet. I mailed the skillet to myself and shipped to them in England. They cooked often on it at home, but i have yet to hear how it fares on the sailboat. I'm sure it's wonderful, and they love it. The skillet was as true cast iron as I know it to be because it was very heavy. You simply shouldn't cook on anything else. The cast iron gets carbon buildup, which is all of the flavor. A "clean sparkly" skillet is one that won't flavor well and nothing conducts heat like cast iron. Additionally, you should never cook in high heat with anything but peanut oil. Other oils will burn and potentially famable at high temperatures. Use peanut oil to properly season your skillet and produce it's true carbon coating by smoking it on high. You can probably find better detailed instruction on the net about how to do it, but it is simple enough and then just rinse and wipe clean. A dab of oil in the interior a bit afterwards to protect from rust and store.

Cajun Cookware Seasoned Cast Iron Skillet 12 Inch Overview

Not available until September of 2006. Heavy cast iron skillet with handle. Skillet is 12 inches wide at the top, 9 inches on the bottom, 2 inches deep and is 16 inches long including the handle. Preseasoned finish.

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Customer Reviews

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Check Out T-Fal Professional Cookware 10-pc. Set- Black for $99.99

T-Fal Professional Cookware 10-pc. Set- Black Review

I bought this T-Fal Professional Cookware set locally at a smokin' sale price several months ago and have been very favorably impressed with it - it provides a decently even temperature across the bottom of the skillet/pot and washes (by hand, of course!) very easily. What many do not know is that T-Fal introduced non-stick cooking to America back in the late 60's (or was it 1970?). Yes, I'm that old and I still remember the excitement of my first non-stick skillet! I've owned various brands of low to mid-range priced cookware over the years and I keep coming back to cookware made by T-Fal or Wearever. Now, I've learned they have merged -so I'll be interested to see how that works out. In the meantime, our family just took a LEAP INTO THE FUTURE of cooking by buying a Max Burton Induction Cooktop (by Athena). Thought this was better than spending ,000+ for a new 4/5 burner induction cooktop to replace our dying 70's ceramic cooktop. This gives us a chance to see if we like induction cooking while also watching the prices drop. I will review the Max Burton on Amazon after I've used it for a couple of weeks as it's sold here also. BUT, IMAGINE MY DELIGHT to find that this particular set of T-Fal cookware works on INDUCTION COOKTOPS! Oh, happy day! (FYI - the jumbo fryer sold separately, unfortunately, does not.) I recommend this set to anyone who is realistic about their expectations of cookware in this price range and to those who are willing to give their cookware TLC - no metal utensils or scrubbers - no soaking - bubblewrap between the pieces when storing. Yes, I'm a bit of a fuss-budget but, as a result, I don't have to replace my cooking gear that often which leaves a little money now and then to splurge on newer, innovative gadgets I see here on Amazon all the time! Good luck with your decision making!

T-Fal Professional Cookware 10-pc. Set- Black Feature

• T-Fal E962SA62A Professional Total Nonstick 10-Piece Cookware Set, Black
• T FAL CORP

T-Fal Professional Cookware 10-pc. Set- Black Overview

T-Fal's 10-piece Professional Cookware Set features an 8" saute, 10.25" saute, 1qt. Covered saucepan, 2qt. Covered saucepan, 3qt. Covered saucepan, and 6.5qt. Covered Dutch Oven. The set is equipped with T-fal's patented non-stick coating, riveted soft-touch handles, steam vented glass lids and is oven safe to 350 degrees. This cookware is also equipped with a stainless steel disc which is embedded in the base of the pan to prevent warping as well as T-fal's patented Thermo-Spot heat indicator. "10-Piece" Professional Cookware Set Includes: 8" and 10.25" fry pans, 1 quart covered saucepan, 2 quart covered saucepan, 3 quart covered saucepan, 6.5 quart dutch oven. Thermo spot hot indicator tells you when the pan is pre-heated to start cooking. Non-stick exterior. Stainless steel disc base provides superior heat distribution and maximum anti-warping projection. Expert non-stick cooking surface. Silicone handles that are ergonomically designed riveted. Oven safe to 350 degrees. Dishwasher safe. Black. Limited lifetime warranty. Boxed T-fal discontinued Model no. 14500900A (Ace no. 6108674) and is recommending this model as its replacement

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Customer Reviews

10 Pc T-Fal Professional Cookware - querice13 - Wisconsin
I bought this set for my sister for Christmas at her request. She has had T-Fal her entire adult life and would not live without it. She has just confirmed it is a great product and she wants the stock pot also. Spoiled girl!!



10 pc T-Fal Cookware - Gary Alderman - USA
Product was as stated when we recieved it. We have always tried to buy and use T-Fal when we could. Vendor did deliver product when they said they would. We are very happy with them and will buy from them again.



Does NOT work on induction cooktops - Abby McNeil - San Jose, CA
We purchased this cookware after reading the above review stating that it works on induction cooktops AND after it came up under a search for "induction cookware". Well, after waiting way too long for this to arrive (it took acehardware outlet over a week to ship it out) we found that it does not, in fact, work on induction. The box itself states that it is "suitable for all heat sources except induction." They are hard anodized aluminum.

Overall, the cookware seemed nice enough - nice comfy grips, not-too-heavy, and glass lids. They just aren't what we were hoping for.



Wonderful to cook with, and long lasting - Wings42 - San Diego, CA United States
This set was featured at Costco about 10 years ago. Since I do most of the cooking in our house, I splurged on what was a quite costly set for us and have been more than happy with it.

Plusses:
- With this featured set plus a Wearever 3 liter deep skillet, and a Wearever wok (all came with the Costco set), I always have the right size cookware for any stove top job.

- Heavy metal bottoms distributes heat better than any cookware I've ever owned, including top of the line RevereWare.

- The Teflon coating is extremely tough, long lasting, and very non-stick. Unlike another reviewer here, I've not babied the Teflon coating in any way, including stirring with metal utensils. Yet only the two saucepans are ready for replacement after about a decade of heavy use,

- The handles stay cool.

- All the pieces are extremely well balanced. They "feel right".

- Pan lids fit the skillets.

- The lids can be hung from hooks with their "U" shaped handles .

Minuses:
- It's hard to find the two replacement pieces, a 2 liter and a 4 liter saucepan. I really don't want any other brand because I know these are great. If I have to buy a whole new complete set so be it.

- I couldn't live without the wok for stir-fry and deep skillet for simmering pasta sauce or making chicken cacciatore. To me, this set isn't quite complete without them. Kohl offers a bigger set under the T-Fal name.

If you buy this set, you'll be happily living with it for a very long time.

*** Product Information and Prices Stored: Sep 02, 2010 15:50:17

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Cajun Cookware Aluminum Skillet - 10 Inch Review

Cajun Cookware Aluminum Skillet - 10 Inch Overview

Heavy-duty 1/8 inch thick aluminum construction. 2. 25 in. Depth. 10 in. Diameter.

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Customer Reviews

*** Product Information and Prices Stored: Aug 12, 2010 06:00:11

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Best non-stick cookware - What to Look for in Free Care Kitchen

What is the best nonstick pans? There are many different manufacturers of this type of cookware carefree. I would ask: "How do I choose the right set of cookware is best for me?" Looking to buy a set of nonstick pans for your home, you must consider several things. You must consider how much you are willing to pay for the pots. You must consider whether a complete set of dishes or if you just want a piece or two.

Acomplete set of cookware is made of several pieces. On average, more non-stick cookware set comes with a frying pan with lid, a jar with lid, a large pot and cover and cook for a large pan with a lid. Most cheap set of pots will be only one or two covers, which fit two or more parts of the pot to save money. Your set include expensive coverage for each piece. I prefer a lid for every pot I have, does notSimple food in my opinion.

If you need to buy the best nonstick pans metal from which it is sought. And 'better pans is heavier grade of metal and a multi-level purchase. Your best nonstick cookware will consist of several layers of metal. Cooper usually on the outer layer and the aluminum layer inside. This combination of metals provides a uniform heat distribution and thorough cooking of food. On average, the heavier the pan, the longestThey will take. Expenditure to be a bit 'more about the heavy pot actually save money in the long run, the, not HAVING a different set of cooking utensils in a month Few buy.

Another benefit to consider when buying the best non-stick cookware is that it is healthier for you. With cooking on nonstick pans, the oil is not much fat or cooking. This is best for cooking low fat content, are healthier for you. So what is the best nonstick pans to have? The bestPots and heavy metal with several layers. There should be a flat surface for cooking. It should be easy to clean after cooking and every piece in your kitchen pot in September should have a separate cover.

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Buying Secondhand Cookware - A Wise Choice

If there are things out there that never seem to get old or to say the least, something that gets better with age, cookware has to be one of them. As timeless tools in the kitchen, cookware such as frying pans, serving utensils and even knives are indispensable in function. So, does this mean it is fine to buy used cookware?

Each year you scour hundreds of cookware products to determine which ones truly live up to their promises. Rocket science jargons and persuasive marketing techniques often leave us shelling out thousands of dollars only to find those same products gathering dust on our kitchen cabinets. On the other hand, you pass off on some products simply because they are so ubiquitous and affordable.

Lesson to be learned - buying new is not always the better choice. In fact, buying secondhand cookware is not bad at all. Not only do you save money big time and leaves room for expenses far more important on your budget, you are also doing your part for the environment in your own little way. With all those metal and plastic materials getting another chance to be of use, you save landfills its much needed space.

The best place to buy used but quality cookware would be thrift shops where they are usually placed at the back area of the store. In this usually unexplored part of thrift shops could you see the frying pan or the skillet that would be your new kitchen favorite. At first glance, they might look dented, greasy or grimy but more often than not, they will turn out to be fabulous finds. Don't forget the best part - you don't have to pay hundreds of dollars when you can pick up an equally amazing alternative for around thirty bucks.

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Crazy About Cast Iron Cookware

I recently purchased a cast iron stove top griddle. It's flat on one side and has ridges on the flip side. The griddle I purchased was already seasoned-meaning it was greased and baked in the oven until the surface becomes stick resistant. I love this griddle and use it as often as I can.

Cast iron cookware is ideal for a number of reasons: 1) it's the only cookware that spreads heat evenly across the cooking surface giving you excellent control; 2) it's not expensive over time because it will last you a lifetime; 3) you can cook fat-free, never needing to add oil to the pan to cook; 4) you can take cast iron from oven to stove top and vice versa; and 5) clean up of cast iron is as easy as rinse in hot water, scrub and dry immediately.

Few culinary tools get better with age. Cast iron cookware does because each time you use it, the heat seasons the pan even more. My southern grandmother used her cast iron skillet for just about everything she made, and man was her food a joy to eat. She made killer cornbread that was sweet and had whole kernels in it. I was never able to get the recipe before she died, unfortunately. I've tried to duplicate it, but there's something not quite on there in my version.

If you love cooking, do yourself a favor and get-at the very least-a cast iron frying pan and griddle. The frying pan is ideal for baking corn bread, cooking salmon, creating one-pot meals, cooking meats that need to brown then go into the oven to finish cooking, and yes!, even baking deep dish apple pie. The griddle makes evenly toasted sandwiches and flatbreads, huge fluffy pancakes, and grills ham steaks and vegetables to perfection.

You might prefer pre-seasoned cast iron since the work is already done for you. It's more expensive than unseasoned cookware for that reason. If you get an unseasoned piece of cookware, it's not that difficult to season it yourself; it just takes a little time. Here's how I've done it:

Set your oven's temperature to 300°.
Coat your cookware in either bacon grease or lard. You don't want to use vegetable oil because it leaves a film on the cookware that isn't non-stick.
Place cookware in the oven and after 20 minutes, wipe out the excess grease with a clean, dry cloth.
Place the pan back in the oven for 2 hours.
It helps to repeat the process one more time. The more your cast iron cookware is allowed to heat up with fatty grease, the more it gets seasoned and works like a dream for foods that don't require oil for cooking.

You can find pre-seasoned and unseasoned cast iron cookware on the web, in cookware stores, etc. The best places to search are flea markets and yard sales. You can get a great bargain. Don't be afraid if you find a pan that's got a little rust. That just means the former owner let it sit in water and ruined the seasoning. You can purchase that cookware for a pennies on the dollar, take it home, heat it for a few minutes on the stove top then put it in hot water and scrub away the rust with a Brillo pad. Once the rust is removed, follow the directions to season cast iron. Season it 2-3 times to get a good, solid coating on the pan and you're ready to begin enjoying the benefits of cast iron cooking.

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Staub Cast-Iron Cookware - New Color - Cooking.com

Staub its titanium color, new to the US in several cast-iron pieces. Also see bestselling grenadine and basil colors with charming handles, and an ingenious cast-iron teapot. Interview at the 2008 International Home & Housewares Show by Ann Volkwein for Cooking.com.



http://www.youtube.com/watch?v=uoR65h577zQ&hl=en

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Why You Should Use Cast Iron Cookware

Throw out your teflon and embrace cast iron!



http://www.youtube.com/watch?v=GUrbPdU1_Hg&hl=en

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Where to Find Colorful Cast Iron Cookware

While there are still a few department and discount stores which still carry Cast Iron Cookware, there are many additional pan styles available online. In addition, many online stores offer deeper discounts on this and other cookware than do traditional outlets. However, one may want to both browse locally or online to find the best collection which is both colorful and functional.

One such online store offers a variety of pans which include, but are not limited to, camp dutch ovens, casseroles, kettles, fryers, specialty items and more. So, regardless of the style one needs, generally one can find the pan one is looking for online. To this end, for potentially better quality, better variety and a potentially better price, one may want to check both online and off with regards to desired cookware.

However, while cooking with this cookware can be fun, if one is not careful, cleaning such a piece can be quite a chore. For, one must season each item before cooking according to the directions associated, assure the item is completely dry after cleaning, season once again before storing, and again before the next use. Still, if one can take good care of their cookware and other utensils, most items can last a lifetime.

Therefore, before blackening, grilling or frying in such a pan, season it once before use, after thoroughly drying and again before the next use. Otherwise the pan may become rusted and useless over time. So, if purchasing such cookware, be sure and follow all instructions carefully to best protect the cookware over time.

While this cookware can offer up some of the most incredible recipes ever cooked, it is also the only cookware which can properly blacken chicken, fish, meat and vegetables. In addition, if one likes the taste of oven baked cornbread, there is no better method of baking such cornbread than in a skillet of this design. Therefore, although there is definitely a small amount of work involved in cleaning this cookware, the taste is definitely worth the sacrifice.

Today, there are many materials related to cookware. From aluminum to silicone, yet the best pan in which to bake cornbread, blacken chicken, meat, fish or deep fry, often remains a skillet of this style. For, such cookware is quite sturdy with regards to handling extremely high heat and really seasons the food as it cooks. Therefore, there is nothing quite like using this style cookware.

Regardless as to the needs one has for Cast Iron Cookware, or whether one is looking to buy a single pan or a Cast Iron Cookware Collection, generally one can find a wide variety online. For, as of today, there appears to be more online stores dealing in cookware style than department stores. Still, although one may be able to find a local dealer, one may still want to do an online search to be sure one is getting the best price on the desired product. For, as everyone knows, dollars just do not go as far as once before.

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Cast Iron Cookware

If, during a spring-cleaning spree, you come across an old cast iron griddle that belonged to your mother or grandmother, please don't throw it away. As long as it has no cracks or nicks, you can clean it, and the effort will be worthwhile. Trust us, cast iron is top-grade cookware material because, not only does it heat evenly and consistently, it is cheap and will last a lifetime with proper care. We will look at the care aspect a little later, but first, why use cast iron cookware?

It is the old-fashioned way to cook fat free. A well-seasoned cast iron pan is stick-resistant and requires no additional oil. Food will slide out of it as easily as from a non-stick pan
It goes from stove to oven with equal ease.
It does not warp
It is incredibly easy to clean
Its heat retention qualities allow for precise control of cooking temperatures

Where to Buy

Cast iron cookware is available for sale on the Internet, at cookery stores everywhere, economy stores, flea markets, tag and yard sales, the lot. If a cast iron pan is rusty or grease-coated, you can still buy it. Not only will you enjoy a lifetime of fat-free cooking, you can pass the pan on to your children and grandchildren.

A Myth Busted

Most people will tell you that they do not like cast iron cookware because everything they cook sticks. Well, if food sticks to your pan, it has not been seasoned properly and needs re-seasoning. As we mentioned earlier, it is a natural non-stick surface and if your pan is seasoned correctly food will not stick to the surface at any cost.

Buying Guide

Skillet/ Frying Pan: When buying a cast iron skillet griddle or pan, choose the size most comfortable for you. Most people feel the 10-inch skillet is the easiest to handle.

Griddle: If you possess one of these, you will soon become renowned for your pancakes and crispy French toast. Cast iron griddles work very well on electric or gas ranges, but they are equally handy over a campfire.

Dutch Oven: Cast iron Dutch ovens have been used for hundreds of years. Perhaps no cookware material maintains a good, even temperature better than the heavy metal of this pot, and you can set it on stovetop or oven without a second thought.

Usage

Preheat your skillet before you begin cooking. Water droplets should sizzle and then vaporize from the heated surface. If the water vaporizes immediately, the pan is too hot. If water only bubbles in the pan, it is not hot enough.
DO NOT pour large amounts of cold liquid into your hot skillet. This can cause the cast iron to crack.
Don't forget to use potholders. This type of cookware gets extremely hot when heated.
All new cast iron pots and skillets have a protective coating on them, which you must remove. Most American companies use a special food-safe wax, while imports are coated with shellac. In either case, scrub the cast iron cookware with a scouring pad, using soap and hot tap water.
Never boil water in cast iron cookware because the hot water will remove small bits of oil from the surface, which you can see floating around. This causes the seasoning (explained later) to break down and the cast iron cookware to rust.

Maintenance

The most important part of maintaining this cookware is 'seasoning' or 'curing'. Your food will never stick to the surface and the cast iron will not rust if it is properly seasoned. Besides, it becomes easy to clean as well.
Seasoning means filling the pores in the metal with grease, which is subsequently cooked in. This provides a smooth, nonstick surface on both the inside and outside. The best way to do this is to lightly oil the inside of a pan with neutral cooking oil while the pan is still hot and on the burner. Then, remove from the burner and lightly wipe the excess oil off the pan.
If the cookware is not seasoned properly or part of the seasoning wears off, it should be properly cleaned and re-seasoned.
It is best to clean while it is still hot using warm water and soap, and scraping when necessary. However, do not soak or leave soapy water in the cookware. Rinse thoroughly and dry well with a dishcloth. To make sure the cookware is completely dry, place it on the heated burner of your stove for a minute or two.
Store with the lids off, especially in humid weather, because if covered, moisture can build up and cause the cookware to rust.
In any case, place a few paper towels inside a pan/skillet to make sure that any moisture will be absorbed. Dryness is of paramount importance.
If your food gets a metallic taste, or turns dark, it either means that your pan has not been well seasoned, or you are leaving food in it well after it is cooked. So, do not store food (particularly acidic food) in cast iron cookware, as the acid in the food will break down the seasoning.
If your old or new cookware displays light rust spots, scour the rusty areas with steel wool, until all traces of rust are gone. Wash, dry, and re-season.

Important: If too much oil or shortening is applied to a pan in the seasoning process, it will gum up when the pan is heated. In this case, the grease can be scraped off and some more grease rubbed over the spot, or the pan can be re-scrubbed and re-seasoned.

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