Category Outdoor & Cooking

Thanks to the Rachael Ray cookware!

19 April, 03:48, by The Street Blogger

all-clad-d5-stainless-steel

I already loved to cook, but now…. Now I’m just beside myself and overcome with joy every time I get in front of the stove. This is the very first cookware set I have ever purchased. All my previous cookware had been hand-me-downs or thrift store finds. This was a real treat. I had this set on my wishlist for over a year before I finally made the purchase. I had seen that the price had dropped significantly, and felt it was a sign. Boy am I glad I followed my gut! I have never cooked on such quality cookware! I never knew what “non-stick” really meant. My whole life had been a lie… Thankfully I am now on the right path. Thank you Rachael Ray!! Also – this color is absolutely BEAUTIFUL!!!

This 12 piece cookware set is very attractive and well suited to my everyday needs. I was wary of the orange color, but upon receipt was very pleased to find that this particular shade is actually quite stylish, and not as brassy and vibrant as I had anticipated. All of the pans are lightweight and feature easy grip handles. The lids fit snugly. I like the clear lids and can attest to their shatter resistant claim, as I have already dropped them! The lid handles are also easy to grasp. These pans are coated with a nonstick surface that is very effective and easy to clean. I have not seen any chipping of color or wearing away of the nonstick surface after a week of constant use, and hope that this continues. This set is easy to store on shelves, or would look very stylish if you decide to hang them.

This collection is billed as a 12 piece set because it includes two utensils. These utensils failed to impress, as they appear cheap and offer no added value to the set. The spatula is awkward, and the spoon will join my collection of other utensils of this type that I usually get from the local dollar store. This is a fine set for my everyday needs. I am glad to have them, and fully expect them to maintain their stylish appearance and solid functionality for quite a while. I would not hesitate to purchase another set, especially for someone just setting up their own kitchen. Just don’t count on those two utensils. For the money, this is a good cookware set. It is not of the same caliber as my Calphalon One cookware, but it is also far less expensive. And, it is a lot better than some of the low end cookware I’ve used over the years.

The cookware is heavy enough to withstand the heat of everyday use; the glass lids are nice and fit well; the soft grip handles are very comfortable and one of the best attributes of the set. The enamel is is nice and well applied, it transfers heat well and evenly.

You might be interested: Which cookware should you buy

Buying Custom Knives for Cooking

26 February, 09:41, by The Street Blogger

Custom knives in general have a reputation for being more expensive than production knives; however, when you start looking at mid- to high-range kitchen knives, you will notice that the prices are largely similar to most custom offerings out there. There are exceptions, of course—you can pay over $3,000 for a custom sushi knife from some makers. But there are many competitive options available for the price-conscious buyer.

custom knives

Use

When embarking on your custom knife journey, the first thing to consider is what knives you need. If you currently own a block of production knives, you probably have one or two that are used frequently, while the others are rarely if ever used. Those well-used knives are the ones you’re going to want to replace with customs—don’t bother buying a custom bread knife if you never slice bread. I found that I am pretty well set with a chef knife and a paring knife.

The other part of the use criteria is what you will use them for. If you cook a lot of fish and seafood, you will want a knife much more adept at slicing than if you cook a lot of poultry and red meat. Knives that excel at slicing tend to be narrower to reduce the amount of metal that has to pass through whatever you are cutting. Good examples are filet and boning knives, plus the Japanese yanagi, which is the most common style of knife used for sushi and sashimi.

Profile

Chef knives are generally classified by profile. A blade with a fairly straight edge, curving only slightly from the heel to the tip, is commonly referred to as a French profile. More commonly used is the German profile, which has greater curvature and can therefore be used for rocking motions when cutting. Another common profile is the santoku, with its downturned tip and gradual curve. The way a chef knife is profiled will determine how it is used, what it will excel at, and what it won’t do as well. For instance, a santoku will chop vegetables very well, but, due to the lack of a pointy tip and shallow curvature, it will perform comparatively poorly when deboning a chicken versus a French profile chef knife.

Types of Steel

Once you know what kind of knives you want, you will have to make the ever-important decision of stainless versus carbon steel. “Stainless” refers to steels with high chromium content, making them resistant to corrosion. In fact, “stainless” is a misnomer, as any steel can stain and rust without proper maintenance. Carbon steel, on the other hand, has very little, if any, chromium. It therefore stains very easily and will rapidly rust if neglected.

More at Gizmodo

Best Nonstick Pans that are Healthy

25 February, 07:15, by The Street Blogger

non stick cookware

If you tossed your nonstick pans after reading about the potentially carcinogenic properties of perfluorooctanoic acid (PFOA), a chemical used to make the polytetrafluoroethylene (PTFE) that coats the surface of old-school nonstick cookware, we have good news: A generation of healthier nonstick pans with ceramic-based coatings has emerged for a wide range of cooking needs. We picked our favorite cookware from this crowded field based on ease of cleaning, versatility and quality of finished product.

BEST FOR OATMEAL | Zwilling J.A. Henckels Spirit 2-quart Nonstick Saucepan with Lid

$80 // zwillingonline.com

Plus: Oatmeal eaters understand the anguish of coming home at the end of a long day to find the remains of breakfast pasted onto the sides of the pan. This good-looking saucepan rinsed clean in seconds—even when covered with an inch of oatmeal crud.

Minus: We only wish we’d tried the four-quart version as well.

BEST FOR EGGS | Bialetti Aeternum Fabio Viviani Signature Ceramic 12-inch sauté Pan

Plus: This generously proportioned pan helped us turn out (and clean up) omelets with ease, and the stainless-steel handles never got too hot.

Minus: The white surface stained faster than our other favorites, and we wish we could have just tossed it in the dishwasher, but this one, alone of our winners, calls for hand-washing only.

BEST FOR FISH | GreenPan Paris 9½-inch Covered Sauté Pan

Plus: We kept returning to this pan for sautéing fish. It distributed the oil more evenly than others we tried, and everything from salmon steaks to trout fillets came out perfectly cooked time and again. The deep sides give it a big capacity and make it capable of accommodating sauces, too.

Minus: This one was a bit heavier than our other favorites.

BEST FOR STIR-FRIES | Cuisinart Green Gourmet 12-inch Everyday Pan with Medium Dome Cover

Plus: With its expansive surface, this pan resembles a shallow wok. We used it to cook rice and veggies with minimal oil—and minimal cleanup, too. While the pan was dishwasher-safe, we rarely had to go to the trouble since food remnants slid right off. The stainless steel lid came in handy, too.

Minus: We wouldn’t have minded if this pan were deeper still.

BLUE RIBBON | Scanpan Professional 12-inch Nonstick Fry Pan

Plus: We used this remarkably lightweight pan for stir-fries, scrambles, fish and eggs, always without mess. This all-purpose favorite has withstood heavy use, too, without chipping or degrading.

Minus: Unlike our other favorites, Scanpan still uses PTFE, thought the company has patented a way of making the compound without using PFOA in the process.

http://www.wsj.com/articles/SB10001424052702304536104579559894173616098