Check Out All-Clad Master Chef 2 Nonstick 14-Inch Fry Pan for $164.95

All-Clad Master Chef 2 Nonstick 14-Inch Fry Pan Review

All-Clad Master Chef 2 Nonstick 14-Inch Fry Pan Feature

• Professional-size, 14-inch, slope-sided, 2-inch-deep frying pan
• Stainless-steel interior; brushed-aluminum exterior; aluminum core
• Layer of scratch-resistant, professional-grade nonstick bonded to interior
• Long, comfortable stay-cool handle riveted for strength
• Lifetime warranty against defects

All-Clad Master Chef 2 Nonstick 14-Inch Fry Pan Overview

All-Clad MC2 Master Chef 14 inch Nonstick Fry Pan All-Clad 7114-NS

All-Clad Master Chef 2 Nonstick 14-Inch Fry Pan Specifications

The second generation of All-Clad's Master Chef line (MC2), this cookware combines brushed aluminum with stainless-steel accents for a contemporary look. Like All-Clad's other renowned cookware collections, Master Chef provides serious and professional cooks with all the virtues that make All-Clad's worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between the exterior and the interior is a thick aluminum core that spreads heat evenly across the bottom of the pan and all the way up its sides. Certain pieces, like this one, have two interior layers, one of 18/10 stainless steel and the other of scratch-resistant, professional-grade nonstick bonded to the steel.

This classic, slope-sided frying pan illustrates the Master Chef line's stylish yet practical design. It's an imposing 14 inches in diameter (and 2 inches deep), large enough for a professional kitchen but fully functional in a home where big meals are prepared. Its polished 18/10 stainless-steel handle is secured to the pan by stainless-steel rivets for strength, grooved on the top and rounded on the bottom for comfort, and holed in the end for hanging on hook or peg. The long handle stays cool on the stovetop but won't be harmed by an oven's highest heat. Master Chef cookware carries a lifetime warranty against defects and should be hand washed. --Fred Brack

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Related Products

• All-Clad Master Chef 2 Nonstick 12-Inch Fry Pan
• All-Clad Master Chef 2 Nonstick 10-Inch Fry Pan
• All-Clad Master Chef 2 Nonstick 8-Inch Fry Pan
• All-Clad Stainless 12-Inch Nonstick Fry Pan
• All-Clad Stainless 14-Inch Nonstick Fry Pan

Customer Reviews

All Clad Lifetime Warranty? Yes! - Todd B. Aschoff - Portland, or
Two of my non-stick pans have been sent back to All Clad. Stay tuned for their response to see if they back up their pans. Update: All-clad offered no communication about the warranty or the status of my exchange - however they sent a new 12" pan to me with no explanation or letter about my other pan. +1 for new pan, -1 for communication. 2/10/10 the other pan came - review? All Clad backs up their pans!










*** Product Information and Prices Stored: Mar 26, 2010 16:05:07

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AMV - The Ghost and The Darkness // Ghost in The Shell & Darker Than Black

* Member: Bea$t * Title: The Ghost & The Darkness * Premiered: 2009-04-28 * Category: o Action * Song: o Skillet Rebirthing * Anime: o Darker Than BLACK (TV) o Ghost in the Shell: Stand Alone Complex * Participation: o AMV News: Big Contest 2009, AMV News: Big Contest 2009 (2009-04-26) www.animemusicvideos.org amvnews.BC.2009-Bea$t-The.Ghost.and.The.Darkness @ 72.1MB



http://www.youtube.com/watch?v=NXiV51pjE7s&hl=en

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Cheese Omelet-The Real Way

Putting several ingredients together with a few eggs in a pan is quite easy. That is the usual way everyone makes an omelet. I do that myself, but I also like to prepare omelets in the oven for special brunches, breakfasts or anytime. I make them a lot during the holiday season. Topped with a home made cheese sauce and served with ham, bacon or breakfast sausage they are delicious. All that is needed is a few eggs, a little water and a bit of salt.

To make my special omelet I first separate 4-eggs. I use my electric mixer to beat the yolks until they are SUPER stiff and the color of lemons. Set aside. I rinse the beater and beat the egg whites until they turn frothy. Then I add 1/4-cup of water and 1/4-teaspoon of salt and beat the dickens out of them until they are stiff but not dry. Then I use a rubber spatula to fold the egg yolks into the egg whites.

I then melt 1-tablespoon of butter in a 10-inch cast iron skillet. When the skillet gets hot I pour the egg mixture into it. Spread the mixture evenly with the spatula, leaving it higher at the sides of the skillet. Turn the heat down and cook slowly for about 7-minutes. Put the omelet into a 325-degree oven for 10-minutes, or until a knife inserted in the middle comes out clean

I make the cheese sauce while the omelet is in the oven. Just melt 2-cups shredded American cheese and 1/2-cup of milk in the top of a double boiler. A microwave could be used for the sauce as well. When the omelet is done loosen the sides of it with a spatula. Make a shallow off-center cut across the omelet. Slip metal spatula under the larger half and tilt the pan. Fold larger half of omelet over smaller half. Hold the pan so the bottom edge touches the serving dish and tip the omelet onto it.

The omelet will be a light golden brown color on the outside and tender and fluffy inside. Spoon the cheese sauce over it and serve. Do not cut the omelet but rather tear it with a fork. YUMMY!

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Best Chili Recipes - You Can Lose Weight Eating This Low Calorie Chili

In this article we will look at a low calorie, high protein chili recipe that is sure to please you and your family or guests. It is not hard to make a quality dish of chili as many times this dish gets bad press as being fattening and this is just not the case.

I love chili! I can eat it anytime of the year and never be unhappy with it! It is fast, and cheap like some of the girls I dated in college but that is another story entirely! Many people think that chili is fattening because of the carbs associated with it in the form of beans. Let me be the first to tell you that no one person has ever gotten fat from eating beans unless they bury them in fat and grease. Period! Chili, if done properly whether it is beef, chicken, or even pork can be a low fat, high protein shot that tastes great! The secret is to get the flavor you want from the ingredients and not from the fat! Believe me, this is not hard to do. Here is a low fat, high protein chili with all the benefits of helping one to lose weight and stay healthy and not have all the fat that can be associated with day to day chili. This chili recipe will serve 6+/- people. In this recipe I will use beef, but you can substitute whatever kind of meat protein that you wish. Chicken, turkey, pork or even tofu if you want to make this a vegetarian style of chili. There are also tofu products that are textured like tofu sausage that is really excellent for chili recipes. So here we go with the ingredients.

The ingredients you will need are:

1. 1 1/2-2Lbs of lean ground beef. It should be 10% or less if you can get it.

2. 4 garlic bulbs finely chopped.

3 tablespoons of either California or New Mexico chili powder.

1 dash of cayenne for added heat if you like. The thermogenics and metabolism boost from it is good too!

I tablespoon of cumin.

1 teaspoon of smoked paprika.

1 large can of fire roasted tomatoes diced up. These cans are either 26 to 28 oz.

2 15oz can of some kind of red bean either kidney or Louisiana red bean. Pinto beans will do in a pinch though.

1 large onion chopped fine. Either a brown or red onion the choice is yours.

1 1/2 of a cup or more depending on taste of canned diced chilies. The Hatch chili variety is best in my opinion.

3 to 4 tablespoons of tomato paste.

1 or 2 dashes of Worcestershire sauce.

1 one little dash of salt or sea salt or even season salt, or you can leave the salt out for your guests to add themselves. I know salt make you hold water, but is some cases you just have to have some to bring the flavors of your food out.

OK! Lets cook:

1. Get your hands on a large skillet of either the no stick, stainless steel or my favorite a cast iron skillet and take your very lean ground beef and brown it up. When the beef is browned and not burned, it is time for you to drain off the excess fat from the skillet. I usually put the beef in a bowl and then take another bowl and place it on top of the bowl with the beef and squeeze down and tip sideways over the sink and squeeze all that extra fat out of the beef. I leave what little grease is still in the pan and if there is too much I drain it out until only a slick remains.

2. Now it is time for you to put the beef back into your skillet and put the garlic, chili powder, and cumin in for you to mix together on a low medium heat. When the total ingredients in the skillet are hot and simmering as you can tell from the little bubbles on the sides of the skillet it will be time for you to add y our tomatoes, onions, chilies, beans, and tomatoes to the recipes and stir them together and let them blend. It is good to let this mixture cook for 2 to 4 hours on low simmer and you should check it every now and again with your spoon to see if you want to add anything to this recipe. About ten minutes before the dish is done add your Worcestershire sauce, smoked paprika and salt. Keep on low for another thirty minutes and then turn the heat off and let the flavors marry to each other. When your guests arrive it is chow time!

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Healthy Gourmet Cookware - How to Choose the Right Healthy Cookware For Your Kitchen

When people think of healthy gourmet cookware the first thing that comes to mine is it has to be nonstick, which does drastically cut down on the amount of oil and fat that you need to use when cooking.

But how the food is being cooked is only one aspect of what is classified as healthy cookware. Other factors that need to be considered that are also within your control is the quality of the pots and pans you choose.

Also choosing the right cookware for the job is important to. For instance a cast iron skillet is a great choice when browning meats, but is a poor choice when cooking with acidic foods like tomatoes. Cast iron and also carbon steel will react to these types of acidic foods and will definitely alter the taste of the food you are preparing.

This does not mean that other types of cookware could not be classified as healthy cookware. Some good choices to consider would be stainless steel, glass and even enamel coated cast iron. Healthy Gourmet Cookware is made to be durable. It is constructed out of the finest materials. You don't need to spend a lot of money when looking for this type of cookware.

However what makes it healthy is not necessarily just the cookware you chose but also the cooking process and controlling the amount of fat that goes into the dish.

So if you want to prepare healthy meals for yourself and family it really comes down to two important points to remember. Choosing the right type of cookware and controlling the quality of ingredients and amount of fat.

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