Best Stainless Steel Cookware Set

Caring for a stainless steel cookcookware set is much easier than you might think. The immensely durable nature of stainless steel means you can scrub or scrape your pots and pans and not cause any damage to the surface. Even the most heavily burned on food can be scraped away without harming your cookware.

 There are some basic care instructions you should remember when you’re using your stainless steel cookware. You’ll find that cooking with stainless steel pots and pans can be a little different to using anti-stick. Remember to pour a little olive oil into your pan and heat it over a low heat setting for a minute to heat up the base a little before you put your food in. This will help to reduce the amount of food that sticks to the base.

When you’re finished cooking, leave the cookware to cool down a little and then pour some warm soapy water into it to soak until you’re ready to wash. You should find that your stainless steel cookware is dishwasher safe, but you should always check the type of detergent you’re using.

 As hard-wearing as stainless steel is, you should avoid cleaning your pots and pans with steel wool. You can use nylon scrubbing pads safely to remove the more stubborn stains and you can also use a fine powder cleanser mixed with a little water to form a paste. You can also make a very effective cleaning paste from bi-carbonate soda mixed with water that will leave your stainless steel cookware sparkling.

 Leave a little bit of water in the base of your cookware and gently rub the cleaning paste in a circular motion using a soft cloth. When the worst of any food residue is removed, simply wash the pot again with warm soapy water and your cookware will look as good as the day you bought it.

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October 2, 2009
Alert #10-701
Paula Deen® Cast Iron Cookware Sold by QVC Recalled Due to Burn and Laceration Hazards; Distributed by Meyer Trading Co. LTD

The following product safety recall was voluntarily conducted by the firm in cooperation with the CPSC. Consumers should stop using the product immediately unless otherwise instructed.

Name of Product: Paula Deen® Hammered Cast Iron Cookware

Units: About 51,000

Retailer: QVC Inc., of West Chester, Pa.

Distributor: Meyer Trading Co. Ltd., of Hong Kong

Hazard: The recalled cookware can crack or shatter, posing burn and laceration hazards to consumers.

Incidents/Injuries: QVC and Meyer Trading have received 79 reports of the cookware cracking or shattering while heated. One consumer reported a minor burn injury to an arm.

Description: This recall involves the Paula Deen® 11-inch cast iron grill pans and griddles. They were sold as QVC item numbers K14984, K11970 and K135024. The cookware is black and has the Paula Deen® logo and the product size engraved on the bottom. No other Paula Deen® cookware is involved in this recall.

Sold through: QVC’s televised shopping programs, its Web site www.qvc.com, and QVC retail and employee stores from October 2007 through July 2009 for between $35 and $55.

Manufactured in: China

Remedy: Consumers should immediately stop using the recalled cookware. Known purchasers were mailed instructions for obtaining a full refund. Consumers who purchased the cookware at a QVC store should return it to any QVC store for a full refund.

Consumer Contact: For additional information, contact QVC at (800) 367-9444 between 7 a.m. and 1 a.m. ET any day, or visit the company’s Web site at www.qvc.com

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There are many good reasons to use a good quality stainless steel cookware sets, but so many people opt for cheap options, thinking they’re saving money. While stainless steel cookware might initially look a bit more expensive, the value for money is undeniable.

In reality, buying an aluminum cookware set could pose various health problems as aluminum has the ability to get into the food you’re cooking and it can become a toxin. The same is true for Teflon cookware. Teflon is also toxic, which is a scary thought if you’ve ever seen how the coating can flake away from the base of your cookware and get into your food.

Stainless steel cookware is not only a much healthier option for you and your family, but it has a corrosion-resistant surface that can increase the life-span of your cookware set. The durability of steel also means that you won’t be replacing your pots and pans as frequently too.

Unlike Teflon or anodize aluminum cookware, stainless steel is dishwasher safe. When you look closely at most stainless steel cookware sets, you should notice they’re made with a heavy base of aluminum or copper, or sometimes both.

This heavy base is what transfers heat to your food so effectively, but it also means that you’re able to sear your food on the stove-top and then transfer the pan directly to the oven. You won’t have to transfer food into different baking dishes as your stainless steel cookware is ideal for both stove cooking and oven baking.

Perhaps the best part about buying a good quality stainless steel cookcookware set is the aesthetics. They look great and they won’t corrode over time like other sets will. Your cookware will keep looking just as good as the day you bought it for years to come.

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If you are planning on purchasing new pots and pans for your kitchen then why not consider Stainless Steel cookware? While some people believe that cooking on stainless cookware can be a little more difficult, the truth is it only takes a little practice to get used to it.

Advantages of Stainless Steel Cookware

Stainless steel cookware is incredibly hygienic and will not affect your food or its taste, especially acidic foods. You also don’t have the risk of any potentially toxic coating coming off the surface of your pans as you might with other types of cookware. Cleaning your cookware is also very easy. You can use your usual cleaning methods, and stainless steel cookware can even be put in the dishwasher.

Due to the chromium content in stainless steel it is corrosion resistant so you can be assured your cookware set will not corrode.

Stainless steel cookware sets are very attractive, look great in any kitchen and the smooth mirrored finish catches the eye instantly. They do not lose their color over time like other cookware sets do, and are scratch resistant. To keep your cookware in good condition the occasional wipe over with a dry cloth will keep your cookware sparkling.

Stainless steel cookware can last a lifetime but if the utensils are damaged you can recycle them, so if you are concerned about the environment then the stainless steel cookware sets are perfect for you.

Disadvantages of Stainless Steel Cookware

Stainless steel on its own is not a very good conductor of heat, therefore copper or aluminum incorporated into the base of the cookware helps with the heat transfer.

Pricewise, stainless steel cookware sets can initially look expensive but, because stainless steel can last considerably longer than cheaper cookware most people only make a single purchase of stainless steel cookware in their lifetime.

So if you are looking for a good quality cookware set, look no further than stainless steel.

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In comparison to other types of cooking pots, a stainless steel cookware set is the absolute best for several reasons. Durability, Health, Beauty, Value.

Good

stainless steel pots will last a lifetime.  Even without careful handling. I have had a set of stainless steel pots that I use for over 20 years now and it is still as beautiful as the day I bought it.  I have burned food in it.  I use steel wool to clean it.  When I am lazy I put it in the dishwasher and if truth be told I occasionally drop my pots on my kitchen floor.  With all of this rough handling, none of it has marred the beauty of my cookware.

In terms of Health, Stainless Steel cookware do not leach into your food like other kinds of cookware such as non-stick, aluminum, copper and iron, and this is very important from a health standpoint.  There are large health risks associated with each of the aforementioned cookware materials.  There is no concern about any of these issues when using stainless steel.

Beauty is said to be in the eye of the beholder but many will agree that you can’t beat desirability of a beautiful shiny object. Your pots will stay shiny for a very long time and if they get dull, you may have just neglected to wash off some food and you can easily fix this by using some steel wool or scouring powder without worrying that your pots will be harmed.

If you buy a set of cookware and they last over 20 years, would you think that whatever you paid for those pots were worth the money? I would say so. And the best thing is that stainless steel cookware won’t take you to the cleaners like some other cookware material such as hard anodized will do. You can get a really good stainless steel cookcookware set for well under $100.

So, if you are in the market for cookware, consider the best which is a stainless steel cookware set.

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President Obama’s daughters have appeared on a new poster created by a nonprofit organization . The poster does not use the Obama’s girls’ image or names but carries the message “President Obama’s daughters get healthy school lunches. Why don’t I?”

The white house is protesting but the group responsible for the poster state that they are not retracting the poster and sites their first amendment rights.

As I listened to this new story I thought to myself, is legislation the only way to enact change in our society today? Couldn’t the organization that cares about this write letters to the people in the schools who are responsible for the school lunches and ask them to provide a healthier menu?

Maybe I’m missing something here. Let me know your thoughts on this by providing your comments below.

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Of the many questions that I receive very often is How to Cook Rice. There are several different ways and I’ll tell you about 3 methods. In each, the proportion of water is significantly different, but each method if followed exactly, will produce the perfect rice. Use a heavy stainless steel casserole or saucepan.

These methods are boiling, which requires the most water; the Japanese method, which requires less water than boiling; and steaming, which requires the same water as the Japanese method, but the method is different.2-1/2 times as much.

It is important to know is that whichever of these methods is used, the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, the rice should not be stirred too much in cooking nor should it be cooked too long.

Of the several ways to cook, boiling is the simplest. Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal. In addition, the water in which rice is boiled contains much nutritional material and should not be wasted. It can be used in the preparation of soups or sauces, or for making yeast bread.

BOILED RICE (Serves 4)
2 cups rice ; 5 qt. boiling water; ½ tsp salt (optional)

Wash the rice carefully and add it to the boiling (salted) water. Boil rapidly until the water begins to appear milky. It will appear milky because of the starch coming out of the rice into the water. Drain the cooked rice through a colander. (You may save the liquid and use it in soups, making breads or for other cooking that require liquid.)

Next, run cold water over the rice in the colander. This will wash out the loose starch and leave each grain distinct. Return the rice to the pot and turn the fire to the lowest setting until the top appears dry and there is no loose liquid further down in the pot. It is very important not to keep opening the pot to check on the progress since it is the steam in the pot that will finish the cooking. Approximately 40 minutes to cook.

JAPANESE METHOD – Rice prepared by the Japanese method is almost the same as the boiled method except that the cooking water is less and the cooking water is not discarded.

JAPANESE METHOD (Serves 4)
2 c. rice ; 5 c. boiling water, ½ tsp salt (optional)

Wash the rice, add it to the boiling (salted) water, cover and boil for 10 minutes on high. Turn the heat low or place in oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Turn off the heat and let sit covered for about 5 minutes before serving. Approximately 30 minutes to cook.

STEAMED RICE – Steaming rice takes more time than either of the preceding cooking methods.

STEAMED RICE (serves 4)
2 c. rice; 5 c. water; ½ tsp salt (optional)

Wash the rice carefully and add it to the boiling (salted) water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the pot covered and do not stir the rice. About 1 hour will be required to cook rice

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In an age when fresh produce is flown around the world, so that we don’t have to survive the winter on preserved foods, pickles still retain their power of enticement.  Salt and vinegar not only preserve foods but they sharpen the flavors and salt firms the texture of watery vegetables.  Pickle brine also can purify vegetables of microorganisms that might make us sick.  In some cases fermentation preserves or increases the nutrients of some food. 

Pickling is a worldwide art that has long been in vogue.  As early as 100 B.C. people were pickling foods.  Home canning reached a peak during World War II when the U.S. government commandeered 40 percent of commercial pickle for the armed forces. 

There are two basic kinds of pickles.  Those preserved with vinegar and those preserved with salt.  Contrary to what many believe, salt is not an essential ingredient in canned pickles.  However, pickles made without salt is hardly a pickle in terms of taste. 

Salt pickles can either be dry salted or brined.  Sauerkraut is an example of a dry salted pickle.    Brine pickles are made with a premixed brine where the salt is dissolved in water.   The salt helps to control the fermentation of the food.  Fermentation is a controlled decomposition of food. 

Both salt and vinegar will react with most metals, therefore you must use nonreactive mixing and storing containers such as glass, ceramic or stainless steel.  Enamel containers may be risky to use since fine cracks or chips in the enamel could allow the metal to reach with the acid or brine. 

Here is an easy Dill Pickle Recipe

8 pounds of pickling cucumbers

1 ½ cups pickling salt

2 gallons of water

5 cups distilled white vinegar

¼ cup sugar

15 dill heads

15 black peppercorns

8 small chile peppers

Makes about  6 Qts

 Method: 

 1.  Wash the cucumbers and cut them into half lengthwise or leave them whole.  In a large bowl, dissolve ¼ cup pickling salt in 1 ½ gallons of water.  Add the cucumbers and let them stand in the brine for 12 hours. 

2. Boil water in a large stainless steel pot that will completely submerge the finished jars of pickle.  When the water boils, put the jars and covers in for 20 minutes to sterilize them.  Use thongs to lift them out carefully and put on counter on a dish towel. 

3. In a stainless steel pot boil the remaining picking salt with the rest of water, vinegar and sugar.

4. Drain and rinse the cucumbers. 

5. Put the garlic dill, peppercorns and chili peppers into mason jars and pack the jars with the cucumbers. 

6. Pour the hot liquid over the cucumbers, leaving ½ inch headspace.  Close the mason jars with the 2 piece cap, making sure to tighten the band . And put the jars in the boiling water bath prepared above.  Let is stand in the bath for 10 minutes.

7. Carefully remove the jars with thongs and place on dishtowel on the counter.  Use a dishtowel to check that the bands are still tight.

8. Store the jars in a cool, dark place for at least 1 month before using.

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Chili pepper is the fruit of the plant Capsicum from the nightshade family.  The name of the plant bears no relation to Chili, the country.  The fruit is eaten raw or cooked for its fiery hot flavor by people all over the world.  Chile peppers are used around the world to make a countless variety of sauces and is sometimes eaten fresh. 

In order to use the hot chili peppers, we have to chop, mash, fondle or whatever the required process is and this is when we get in trouble.  The Capsicum is released and this is the substance that causes the burning.  It is the primary ingredient in pepper spray.  When you handle hot peppers capsicum sticks to your hands and produces an uncomfortable burning sensation. 

No matter how much you wash your hand it will sometimes takes days of washing to get rid of this burning substance.  The burning is transferred to any tender skin membrane that you touch afterwards.  So your eyes, genitals or even your very tender baby will feel the sting of the capsicum if you touch them  after handling hot pepper.  

A very effective solution that will neutralize the capsicum is to use cooking oil.  Completely rub your hands down for a good 10 seconds with 1 to 2 tablespoons of oil.  It doesn’t matter what kind of cooking oil that you use, the important thing is just to rub it well into your hands so that all the Capsaicin will be absorbed.  Then wash your hands with soap and water. 

Capsaicin is only soluble in fat so it will effectively absorb the burning substance.  You may have already heard the antidote for after eating very hot pepper is to drink milk instead of water.  The fat in the milk will actually absorb some of the capsaicin and wash it down your stomach. 

However when you want to remove the burning, stinging substance from your hand don’t use milk, use oil for a more thorough cleaning.

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