Loving my cookware, it cooked wonderfully!

I have searched and researched pots and pans forever. I knew what I wanted but could not afford the high price. This was the only set I found that was multi ply under 400. The core goes up the sides, which is usually only found in very expensive cookware. The weight is also nice. Although I did find the smaller frying pan to be a bit too heavy on the handle side. This meant putting the handle a bit over the burner to even out the weight. This cookware does live up to its claim of no hot handles. Even when I had to put it nearer to the burner for the small pan, the handle stayed pretty cool.

My first test for any cookware…an egg. It cooked wonderfully! If you are not used to stainless it does take time to get used to. Medium heat! The outside does have a mirror finish, so be aware if.. you are tough on your cookware most likely it will scratch. Cleaned up great and dried to its new self.

Read: Pots and pans to improve your cooking

I inspected each piece very carefully and found not one scratch anywhere. It came very well packaged and very fast. I’m a very pleased cook.

It’s now been a year and I was so impressed that I came back to edit my review. After all the abuse my family has put this set through, they still look brand new! I have put them in the dishwasher, scrubbed them ect. The mirror finish still looks great.

The best non stick pan I used

I purchased this about a year ago to replace my previous conventional non stick omelet pan. I only used this pan to make omelets and have probably used it about 30 times in total since purchase. The non stick coating worked very well until yesterday when I noted difficulty lifting off my eggs and noted substantial sticking. Hence the two stars.

After use yesterday I soaked the pan in warm water overnight and this morning still find it difficult to clean off the residual egg. In the past any residue had wiped off after soaking. I’ve posted a picture (after soaking) where you can see the sticking seems to be on the raised surfaces of the honeycomb grid. The smooth ceramic sides and the honeycomb “pits” seem to have released the egg quite well. I wonder if the honeycomb pattern is part of the problem, but perhaps it has an important functional design purpose? (I’m sure someone out there will have an informed technical opinion.)

Read this: 10 rules of using nonstick pan

Overall I value the concept of a ceramic non-toxic non-stick surface (I also own their 12″ pan – I use it as a specialty pan for cooking fish and it works okay) and am searching for other options for my omelets based on the disappointing service life of this pan.

Notes on usage and care (I’m a little obsessive about this): I always applied a thin layer of olive or canola oil (never cooking sprays), enough to cover the honeycomb pattern at the bottom of the pan, and heated it gently (never higher than Medium setting on my electric stovetop) to avoid heat damage. I have used only plastic utensils. After use, I always let the pan cool until comfortable to touch before adding warm water to soak for at least 30 minutes before hand washing with dish soap and a soft sponge only. This baby has never seen the inside of any dishwasher. It is stored on a hanging rack to avoid scratches and dings.

By run2sea

Learn more on when to use your non stick pan here:

Purchasing all purpose skillet for cooking

 

Skillet Shop but not ‘Till you Drop

Most all-purpose skillets have either flared or straight sides. Those with flared sides are called fry or omelette pans , and usually they come without lids; food just slides right out of these pans and onto a plate. Those with straight sides are called saute pans, and they come with lids.

I decided to limit my spending to less than $150, although it’s possible to buy skillets that cost twice that price. I tested numerous skillets for “release-ability” (whether the food stuck to the pan), heat distribution and cooking time. I cooked a variety of foods, including eggs, pancakes, eggplant, plantains, tofu and chicken.

Appearance, durability, feel and whether the skillet was oven- or broiler-safe also were evaluated.

cast_Iron

Appearance. This may seem frivolous, but a cookware’s design is what initially will attract your attention. Imagine how the pan will look in your kitchen, on your stove. Evaluate its scratch-resistance. The best skillets I tested were heavy-gauge metal pans with stainless steel exteriors; they resisted scratches and dents better than either black enamel or anodized aluminum pans.

Durability runs a close second to appearance. All the skillets I liked were listed as dish-washer safe, but company representatives all recommended hand-washing. Although better cookware will come with a lifetime warranty, be sure to read the fine print before you buy.

Feel is an important consideration, too. With the exception of cast iron pans, you shouldn’t have to pump iron to fry an egg. A skillet should be a comfortable weight, but keep in mind that quality skillets are heavier than bargain-basement pans. But don’t confuse “heavy weight” with “heavy gauge.” “Gauge” is a measurement of the thickness of the metal used in the cookware’s construction, not its weight.

Skillet handles will vary in feel, too, so test them out to find which suits you best. Metal handles probably won’t feel quite as nice as wooden ones, but they will last forever. For safety’s sake, handles should have a “stay cool” quality and be riveted through the pan rather than screwed in place. (Article source)

More reading:

The best-performing cookware money can buy.

I’ve had several All-Clad Master Chefs pans since before Amazon existed, back when I was just a food enthusiast. I since went on to train to be a professional chef and found the same Master Chef pans that I used at home in restaurant kitchens everywhere. And the reasons are simple: these pans are indestructible, high performance, no fuss cookware that you can scorch on the stove top, forget in a hot oven, drop onto concrete, abuse with steel cooking tools, and they just keep going. Forever! Two of my pans are nearly thirty years old and cook and clean up like the day I bought them.

Abi_expert_tip_cookware

They are not the prettiest pans you can buy – the brushed aluminum on the outside scratches and takes on a dull metallic patina over time. However, a minute of scouring with Scotchbrite or Softscrub cleans up the scratches and gets back to shiny bare metal. The lids – which are simply designed and equally durable – do get hot, as reported, but that’s what they make pot holders and side towels for.

BTW, Master Chef is the original All-Clad pan, predating the fancy stainless and copper clad models you find in most department stores. The copper clad ones are very good to cook with but are also very expensive. The stainless clad ones are prettier to look at (and also more expensive than Master Chef) but do not cook as well because stainless does not conduct heat as well as the aluminum clad on the Master Chef models. Master Chef pans heat evenly and rapidly and hold heat well so foods brown better without burning.

My opinion, but All-Clad no-stick pans are less of a good value because you’re paying for an extremely good and highly durable metal pan with a coating that will – unavoidably – scratch and wear out. I have a such a 10″ All-Clad no-stick frying pan sitting on a shelf in the basement. It’s useless but I can’t stand to throw out a pan I paid $125 for.

If you are at all serious about cooking, my suggestion is to strongly consider spending the equivalent of a modest car payment and get a set of Master Chef pans that you will enjoy using every time you cook for the rest of life. And be sure to provide for them in your will for the next generation to cook with.

What is the healthiest cookware to look for

What is the healthiest cookware and why do people crave these sets so much? With the cookware market saturated with new gimmicky cookware, healthy cookware takes a back seat.

To make things worse, manufacturers and distributors are not even honest about labeling their cookware as toxic.

Thankfully there is a lot of information that is available on healthy cooking online. We have compiled the healthiest cookware listed in order of preference based on research.

cooking-class

Hopefully this list will help serve you well when you purchase your healthy pots and pans.

The new age kitchen ware available on the market right now has been improved drastically and healthy cookware is now a norm. Since the Teflon non-stick era, steel and aluminum cookware are now coated with complex premium materials such as stone, diamond, marble, ceramic, titanium, and porcelain. The rational behind these is that they coat the aluminum and steel to prevent the harmful effects from getting into your food. In addition, these materials were used primarily to minimize the effects of food sticking onto the cookware.

Without a doubt with these new kitchen ware coatings comes advantages and disadvantages and so it’s up to the consumer to distinguish between the toxic and healthy pots and pans to purchase. However, the new non stick cookware coatings offer more benefits than the prior generation traditional cookware. (Find out here)

Not only have the new kitchen ware been safe guarded against toxic coatings such as Teflon, but they also provide new ergonomics that will make your healthy cooking even more enjoyable. Such improvements are in the heat resistant handles, heat conduction through induction surfaces, and sturdier material construction to prevent vibrations and increased durability.

One thing to keep in mind is while a pan may look nice and harmless on the outside, it could be toxic after you start cooking with it. If you’re unsure about your cookware, it’s best to make your selection from the trusted list of healthy cookware below.

Related source: http://www.stonefryingpans.com/healthiest-cookware