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.
Duration : 0:10:13
August 20th, 2008 at 4:23 pm
Great info….I …
Great info….I bought my first cast iron pan an I am in love!!! Knowing that if I take care of it I can pass it down to someone is awesome. After your video tomatoes will never hit my cast iron….Thank you.
August 20th, 2008 at 4:23 pm
Sure. Any oil can …
Sure. Any oil can be used. Just be sure to dry the pan well after washing so it doesn’t rust. ~Rita
August 20th, 2008 at 4:23 pm
Can I cook with …
Can I cook with olive oil on my cast iron cookware?
August 20th, 2008 at 4:23 pm
I like your show, …
I like your show, you are informative and hit on all the right topics. thank you
August 20th, 2008 at 4:23 pm
She’s a natural! …
She’s a natural! I’m also impressed with the technical knowledge. Definitely at the top of any TV cooking show. I was kinda hoping to hear something on glass/glass ceramic cookware though.
August 20th, 2008 at 4:23 pm
Hi Rita, thanks for …
Hi Rita, thanks for this informative video. It’s certainly very helpful.
I have a set of tri-ply stainless steel pots and pans, and I’ve noticed that some of my pots turn a blue/purple with a mix of orange at the bottom after boiling pasta with a hint of salt. Is there any way to get rid of the discoloration and make it look like new again? I’ve also noticed that when it heats up, the colors do go away temporarily, but once cleaned and dried for storage, they reappear. Please advise. Thanks!
August 20th, 2008 at 4:23 pm
Extremely …
Extremely informative I agree.
Thank you very much and I will refer back to your information when I buy my own pans.
August 20th, 2008 at 4:23 pm
I’m so glad you …
I’m so glad you liked the video! ~Rita
August 20th, 2008 at 4:23 pm
The video was so …
The video was so informative. I have bought a Technique Clad Tri-ply 10-Piece Cookware Set from QVC last month. It’s one of those pieces that you mentioned to be the best in the market. It has two layers of stainless steel surround one of aluminum to create even heat distribution. Now that I know how to take care of it, I will use it immediately for tonight’s dinner. THank you.
August 20th, 2008 at 4:23 pm
Visit my site – …
Visit my site – abouteating. com and click the contact us button on the left side at the bottom! ~R
August 20th, 2008 at 4:23 pm
OMG im lebanes and …
OMG im lebanes and im 25% and my great sitta came from tula in lebonon!! And we make mesha, gibba, thoom, shish buttik, and all different recipes I have a cook book we made!!
August 20th, 2008 at 4:23 pm
were do you email …
were do you email on your website??!
August 20th, 2008 at 4:23 pm
thanks! that was …
thanks! that was really informative.
August 20th, 2008 at 4:23 pm
Thanks rita. I was …
Thanks rita. I was using infused anodized calphlon one cookware. But wanted to try stainless steel also. But i’l take ur advice and try .
August 20th, 2008 at 4:23 pm
There are no “bests …
There are no “bests” when it comes to cookware. It depends on how you cook, budget, etc. Basically, you get what you pay for. Currently for nonstick, I am using Analon and Circulon; for regular Calphalon One is an excellent performer. All Clad tri-ply stainless is heirloom quality and will never “wear out”. My advice is to buy a “try me” piece – value priced and usually a small skillet. ~Rita
August 20th, 2008 at 4:23 pm
Which one do you …
Which one do you think is the best infused anodised aluminium or tri ply stailess?
August 20th, 2008 at 4:23 pm
I use glass to ” …
I use glass to “cook” my herbal oils and medicinal herbal mixtures. Glass is nonreactive and I can see through the side of the pan. I have a stoneware insert in my crockpot but don’t know of any that are stovetop safe. As far as bakeware goes, glass pie pans are my first choice – they conduct heat and brown well; stoneware baking vessels are beautiful and conduct heat well but chip. Some stoneware is unglazed on the bottom so use a trivet. Some requires soaking in water before using. ~Rita
August 20th, 2008 at 4:23 pm
Very informative… …
Very informative… what do you think about glass and stone cookware?