Archive for the ‘Cookware’ Category


Best Cookware

Article by bransonseb

If you want to get the best cookware made of cast iron then there are two kinds of cast-iron cookware made that you can consider — bare cast-iron and enamel cast iron cookware. People today prefer to use enamel cast iron cookware for cooking and leave their bare cast-iron to age transform (eventually) into antique cast-iron cookware.

Enamel cast iron cookware doesn’t rust as easily as bare cast-iron cookware does, and is easier to clean. There are those who also believe that enamel cast iron cookware is healthier than bare-cast iron. Enamel cast iron cookware is basically bare-cast iron cookware with a protective glaze of vitreous enamel (also called porcelain enamel).

Many believe that enamel cast iron cookware can leech more iron into food than bare cast-iron cookware. Another main point about enamel cast iron cookware that you must always keep in mind is that it is about the most expensive cookware on the face of the planet. The process of making the enamel cookware is a lot more complicated than making many other kinds of cookware. Soap and water will ruin cast iron cookware, turning it incurably rusty.

Before you ever use your cast iron cookware, you need to be sure it’s correctly seasoned. If you receive cast iron cookware that is currently being used as cookware and has already been seasoned, then you can skip seasoning for now. It can’t hurt to at least be familiar with seasoning cast iron cookware.

At this stage, a little water is not going to harm the cast iron cookware. Another way to clean tough, stuck on food is to add a cup of water to the cast iron cookware, boil it for three minutes, dump the water (and, hopefully, the stuck on food), then let cool a bit and wipe with a thick cloth.

People love to collect stuff for the sake of collecting stuff we’ll never use, like antique cast-iron cookware. We might not know much about what a cast-iron cookware set in the past looked like if not for antique cast-iron cookware collectors. Antique cast-iron cookware is not just valuable – it’s also still useable, beautiful and tells more about our past than our grandparent’s stories often can.

A cast iron cookware set, properly taken care of, can not only be the last cookware set you would ever need, but your kids would ever need. But, if you’re going to plunk down that much money for cooking utensils, whether it’s bare cast-iron or porcelain cast-iron cookware, you want to get your money’s worth.

Visit our site for more great information about cast iron cookware where you’ll find articles about the best cookware set.

Good Housekeeping Research Institute tests celebrity-brand cookware. For more great videos check out: www.goodhousekeeping.com More from the World of Good Housekeeping: www.goodhousekeeping.com Subscribe to Good Housekeeping: subscribe.hearstmags.com –

Read More...

How to Properly Clean Cast Iron Cookware

Cast iron cookware has been used for hundreds of years by generations of cooks who love its versatility and even cooking. Cast iron cookware is still popular today with chefs and home cooks. Although cleaning cast iron cookware takes a little longer than other pots and pans, it’s definitely worth the effort. Properly cared-for and cleaned cast iron cookware can last generations.

The first step in cleaning cast iron cookware is to season it for the first time when you purchase it. Cast iron cookware today is covered in the factory with a protective coating, either wax-based or shellac, that must be removed prior to the first use. The easiest way to remove this coating is to scrub your cast iron cookware under water with steel wool and a very small amount of dish soap. This will be the only time you will ever use dish soap on your cast iron cookware as it will interfere with the seasoning process later on.

Once the protective coating has been scrubbed off the cast iron cookware, rinse it thoroughly and empty out the water. Heat the pan on a hot stove until every drop of water has evaporated. A cast iron pan will rust if left wet or damp for any period of time. When the pan is dry and has cooled down, rub the cast iron cookware with either a cooking oil, such as vegetable or canola oil, or vegetable shortening. Do not use butter as it will go rancid. Coat the pan inside and out with the oil and rub off the excess with a paper towel. Treat the pan lid the same way. The oil fills all of the little nooks and crannies in the surface of the cast iron which protects it from water and air and, over time, creates a naturally non-stick cooking surface. If you have ever heard someone complain that food sticks in a cast iron pan, it is because it has not been properly seasoned.

Store the cast iron cookware in a dry cupboard with the lid off to prevent moisture from building up. The cast iron pan is now ready to use the next time.

After you have used your cast iron cookware, remove the food immediately otherwise the food will continue to absorb iron and can pick up an off-flavor. Scrape out any stuck food with a spatula. If food remains in the cast iron, you can soak it in water for no more than 15 minutes, then scrape with the spatula again. Pour a few teaspoons of table salt into the wet pan and scrub with a nylon scrub brush until no food remnants remain. The cast iron pan will still feel and look a bit greasy, but that’s alright as it means that some of the seasoning is still in the pan. Rinse the cast iron pan thoroughly and heat on the stove and re-season as above.

After several uses and seasonings, the cast iron cookware will take on the smooth black appearance of a well-seasoned pan. If cared for properly, your cast iron cookware can last long enough for your children to pass them on to their children and beyond.

Written by Angie Mohr
Writes for work, writes for play…

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.

Read More...

Microwave Cookware

Microwave is used both as a main coking agent, or just heating up your cold meal. Because it saves time, it is very popular among people. Furthermore, some dishes and processes require specifically the microwave process to get the desired level of cooking.

A great time-saving example of microwave dishes is the microwave pasta. This is a great dish which takes on the average 25 minutes if prepared on the stove. On microwave, it takes hardly 15 minutes to do so from the start to the end. This is because in microwave you don’t have to boil the water to add pasta, everything is done automate in a systematic procedure.

Microwave safe cookware is available in a wide variety of designs, shapes & sizes. Fancy glass cookware, ceramic dishes & plastic dishes all suit to the microwave heating process. The choice in the end is entirely up to you, but nowadays many people prefer using glass &ceramic cookware for better food quality.

Don’t just buy microwave dishes, rather purchase from some good brands that have “microwave oven cookware” or “safe for microwave usage” engrave on their products. These dishes & cookware are specially designed for microwave that can withstand extreme heat & temperature.

For the best quality, buy the oval & circled cookware that evenly distributes the heat throughout your food, avoiding sticking, & burning. On the other hand square cookware don’t get heat dispersed evenly to the entire area of the container, rather leave it limited to one place.

Avoid heating up thick foods like garlic sauce, mayonnaise and other similar products which stick to the cookware and cause burning and hard to remove stains. This usually happens in the case of plastic microwave cookware. As a result of this, many people prefer to use glass or ceramic ones that don’t get the food stick to the container. The glass cookware used for microwaves are robust, sturdy, strong & highly heat resistant. Do not ever compromise on quality or buy cheaply priced glassware, as they can easily break, crack and burst inside the microwave while heating up. This cheap cookware is not designed to bear extreme temperatures.

Before buying, make sure from the manufacturer, that how much time maximum you can use for heating up in microwave oven. Claim a guarantee or warranty card of at least 1 year from the manufacturer so that even if anything unexpected happens, you can claim without paying a single dime for your cookware. Never ever even think of using metal cookware. They are ideal for stove cooking, but not for microwave because their surface does not absorb the heat, but reflects it to other parts of the microwave, thereby causing damage to the system and your food.

Written by creativeteam

Read More...