A Cooks Best Friend

Stainless steel is an alloy composed of basic iron with up to eight other alloys added, the majority of which are chromium and nickel. The former gives resistance to rust and corrosion as well as durability. The latter provide additional rust resistance, hardness, and high polishing attributes. Thus, a stainless steel cookware set has the advantage of being extremely durable.They are non-porous and are extremely hard. The smooth surface, which is easy to clean, is dent and scratch resistant. The steel does not react to food unlike other cookware. It is also easy to maintain its mirror finish. Wash stainless steel cookware and utensils right after using to lessen chances of staining. Use an all-metal cleaner to wipe away heat stains from the polished exterior.

I recently purchased a stainless steel cookware set and I have to admit that I was a bit nervous about using it as I have been using nonstick sets for years. However, I now use the stainless set much more often than the nonstick set. I find that the stainless set produces a much better end result and it’s a lot easier to use than you would think. The secret to using the frying pan is to make sure that you heat the pan (using medium heat) first before you start cooking. The food will naturally release when it’s ready to be turned. When using the pots, the same applies. Always heat your pots using medium or medium high heat. Learn to be patient and you will be happy with the final product. You can choose either 18/10 or 18/8 stainless steel cookware sets. What is the difference?

Stainless steel is an alloy that starts with basic iron with up to 8 alloys added, depending on the quality. The major alloys in stainless steel are chromium and nickel. The chromium provides rust and corrosion resistance and durability. Nickel provides additional rust resistance, hardness, and high polishing characteristics.

The numbers 18/0 and 18/8 refer to the percentage of content of chromium and nickel. To be classified as stainless steel, the metal must contain at least 11 % chromium (no nickel required). Stainless steel used in cookware is normally 18% chromium and 8% to 10% nickel.

Low end stainless steel cookware, mixing bowls, stockpots and accessories are usually 18/0, which are usually not highly polished, and could be subject to some rust spotting.

A simple way to test whether or not a stainless steel pan is 18/0 or 18/8 is to place a magnet against it. If the pan is magnetic, it is 18/0…if not, it is 18/8 (or 18/10). The addition of nickel neutralizes the natural ferrous properties of the iron in the stainless steel.

So as you see from the above example, 18/10 stainless cookware sets would be slightly better than 18/8. Now that’s not to say that 18/8 is a bad investment. On the contrary, 18/8 makes a great cookware set. It’s simply not as heavy as the 18/10 and may not sparkle as well as the 18/10. Either set will last a lifetime and you will enjoy great cooking results.

Copper cookware was one of the first utensils used for cooking, because of its excellent heat conductivity. Copper produces roughly ten times the heat conductivity of stainless steel and glass, and about twice the heat conductivity of aluminum. Copper does have its disadvantages; copper is a very soft metal and is highly susceptible to scratches, food high in acids will cause copper to tarnish and it will react to some foods. However, manufacturers have found solutions to these shortcomings.

Top quality copper cookware sets use a manufacturing process that bonds or laminates copper to stainless steel or other metals making it completely safe to use. As a result chefs around the world prefer copper because it’s durable and it has excellent characteristics. A copper cookware set is one of the best heat conductors for all of your cooking. Heat is conducted evenly to the copper pan, therefore less energy is needed, so you may need to reduce cooking times and temperature.

Copper cookware sets are more expensive than other cookware sets, but they are well worth the additional cost.  A good copper cookware set will last a lifetime and can be handed down to several generations. This is what makes copper cookware so appealing to families and professional chefs. It will outlast most any other utensil in your kitchen.

Keeping your copper cookware clean and well maintained is simple. Copper pastes are readily available making it a snap to clean. Properly maintained, copper will always look fabulous.  It’s no wonder owners of copper cookware hold them in such high regard.

A copper cookware set is a great value with many exciting benifits. The combination of style and functionality is outstanding and will add that upscale look to any kitchen.

Stainless Steel Cookware in my opinion is growing in popularity. As the home chef acquires an understanding of how to use Stainless Steel Cookware Set, they are finding that having a good quality cookware set will make all the difference in your end results. Using a good quality cookware set requires you to learn a little patience, which I found out the hard way, is important for good cooking results. For example, if you wanted to pan fry a steak, you would first preheat your stainless steel frying pan over a medium low heat. Let the pan heat slowly. If you use too high a temperature, then the pan will overheat and develop hot spots and lose some of its ability to heat evenly.

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Creating great meals and quality cookware go hand in hand. Acquiring quality cookware will in the long run serve you better for the long term than accumulating many lesser quality made pieces. For many years I used a variety of lesser quality cookware, using price as my guide for selecting my sets. However, recently I received a stainless steel cookware set of exceptional quality and I have to admit that there is a marked difference in not only the construction of the cookware sets, but used correctly, my cooking results have also been much better. Noticed I said “used correctly”. There is a proper way to use your cookware and it should not be ignored. I just thought you may find my personal experience interesting.Here is a great recipe I found that I will like to share with you - Enjoy!

Homemade Caesar dressing is delicious made with fresh garlic and a good quality cheese, but many cooks shy away because it traditionally contains a raw egg. Here is a microwave and a stove top method that brings the yolk to a high enough temperature to kill any harmful bacteria. The dressing is best if you cover and refrigerate it for at least one hour to let the flavors develop

Makes about ¾ of a cup
Make ahead and refrigerate for up to 3 days

1 egg yolk
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 cloves of garlic, minced
2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
½ teaspoon Worcestershire sauce
¼ teaspoon pepper
½ cup extra virgin olive oil
¼ cup grated Parmesan cheese

1. In a microwaveable bowl, whisk together egg yolk, lemon juice and vinegar; microwave at high for 30 seconds or just until foaming at edge. Or, in a heatproof bowl over a saucepan of gently simmering, whisk egg yolk, lemon juice and vinegar until slightly thickened, about 2 minutes.

2. In a food processor blend yolk mixture, garlic, anchovies, Worcestershire sauce and pepper until smooth. With machine running, gradually pour in olive oil. Mix in Parmesan cheese. If dressing is too thick, thin with a little water.

Homemakers

Parmesan Croutons

Makes 2 cups
Make ahead and store tightly covered for up to one week

Cut four ½ inch-thick slices French bread into ¾ inch cubes; set aside. In a large skillet melt ¼ cup of butter. Remove from heat. Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan. Bake in a 300F oven for 10 minutes; stir. Continue baking about 5 minutes more or until bread cubes are dry and crisp. Cool completely before using.

Better Homes and Gardens

Caesar Salad

Makes 6 side dish servings

10 cups torn romaine lettuce
¼ cup grated Parmesan cheese
Freshly ground black pepper

To serve

1. Rub the inside of a wooden salad bowl with the cut edges of a garlic clove; discard garlic clove. Add romaine, croutons and Parmesan cheese to bowl. Pour dressing over salad. Toss lightly to coat. To serve, divide salad among 6 individual salad plates; sprinkle over each salad.

Better Homes and Gardens