admin | 
05 30th, 2010| 
http://www.thecookingpots.com
Offers Pre-Seasoned Cast Iron Cookware that is easy to use and clean, Stainless Steel Cookware, Fondue Pots, and Stainless Steel Bowls.
Produced by Visible.net
Duration : 30 sec
May
30
May
30
Cast iron cookware still sells well to the modern chef and home cook. We check out the reasons why people like or dislike using a cast iron saucepan.
Duration : 1 min 55 sec
May
30
Viking Range provides product information on Viking's line of cookware.
Duration : 1 min 56 sec
May
30
I’m just getting into the habit of boiling my water for tea and I have no tea kettle. So I have some stainless steel pots and have been using the smallest I have to boil water. After a day of boiling water (breakfast, lunch, dinner) my pot gets water stains. Just wondering if there is some new cookware out there that maybe resists the development of water stains?
I’m using tap water, don’t have the coinage for filling gallons of water at the local purifying station. Just curious if there is some resistant-to-water-stain Pots or pans out there?
There are two kinds of mark, I guess. One is white. It is often calling water spot and is due to mineral in your water, usually calcium. The other is a blueish-purplish mark and they are due to overheating the stainless steel.
For stainless steel? It is unavoidable. It is so shiny that any spot will show up. You can minimize it, but it will occurs. You can either boil vinegar in it afterward, or in tougher cases, use Bar Keeper Friend to remove it. These marks (in both cases) are nontoxic, so you don’t really have to clean it up. Otherwise, you can be spending a lot of time to clean up in the long run. Unless you have a guest coming, I won’t spend time cleaning it every single time. One way, I do try to minimize this is that after cleaning the pot thoroughly, I "seasoned" the stainless with oil. Now, this is not real seasoning, but it does make oil sticks to the surface for several cooking session, and thus minimizes the color change.
May
30
Find out more about Demeyere professional cookware at http://www.125west.com/c-125-demeyere.aspx. Maurits Demeyere explains the advanced design features of his famous commercial quality cookware.
Duration : 0:8:49
May
18
What is your favorite brand of cookware and why? Which brand do you hate and why?
I purchased an entire set of stainless steel Calphalon at a local department store. The series was called "Cooking with Calphalon" and I found out very quickly that it’s the low-end of the product quality spectrum. I was excited to see Calphalon at an affordable price. Sadly, you get what you pay for. One day I hope to have a higher-end set of Calphalon. That would be great.
Someone already mentioned La Creuset cookware. It’s cast iron covered in porcelain enamel. Fantastic cookware, but fantastically expensive.
I obtained one piece of Circulon cookware from a friend and I’ve loved it since the day I got it. It browns beautifully…I’ve never had a cooking mishap in that pan. Just like every other brand, there is a low-end and high-end product line.
And – you can never go wrong with good ol’ cast iron. For the right things, of course.
In my opinion…if you’re ever in doubt — always consult Williams Sonoma. I LOVE that store. I trust just about every brand they sell!
