Kitchen Pans & Bakeware

Kitchen Pans – Hard Anodized Aluminum

admin — Fri, 14 Nov 2008 20:58:26 +0000

Hard-anodization is an electro-chemical process that hardens aluminum. (Hard-Anodized aluminum is 30% harder than stainless steel.). Hard Anodizing transforms aluminum into a nonreactive, scratch- and stick-resistant surface.

Hard-anodized surfaces resist abrasion and corrosion, so you don’t have to worry about metal utensils scraping the surface, as you would with a nonstick pan. Hard-anodized pan is the most durable pan you can buy.

Anodized materials have an extremely long life span. Anodized surfaces do not chip or peel so you will never end up eating pan bits. It is nontoxic. High heat levels will not damage the anodized finish.

Most important for cookware, hard-anodizing makes cookware surfaces so smooth that they are stick-resistant.

That is why I can recommend this KitchenAid Gourmet Essentials 12-Piece Hard-Anodized Cookware Set

12-piece cookware set includes 1-, 2-, and 3-quart covered saucepans; 8- and 10-inch skillets; 8-quart covered stockpot; 12-inch covered saute with helper handle
Heavy-gauge hard-anodized aluminum construction heats quickly and evenly
Premium, scratch-resistant nonstick surface provides superior food release
Dual-riveted stainless handles with silicone grips; break-resistant glass lids
Pots and lids oven-safe to 400 degrees F
easily wash by hand
1-year hassle-free replacement warranty

This set would make a great Christmas gift. Pick up a set of these now in time for the holidays by clicking here.

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nonstick cookware that acquired mineral deposits not removed by normal cleaning, any ideas for removal?

admin — Fri, 09 Jan 2009 06:34:09 +0000

its an anodized Revere ware set, the mineral deposits came from frequent boiling of water.

the build up is calcium it is found in hard water. Calcium is a alkaloid. Use water and vinegar solution to dissolve the calcium build up. Works well in coffee pots also.

i need nonstick cookware set, can anyone recommend the best brand, something u know lasts and uses well?

admin — Wed, 07 Jan 2009 09:06:02 +0000

any hard anodized aluminum set with a non stick coating will last as long as you only use plastic utensils and don't use super high heat. they will cook evenly and brown foods nicely. for any oven baked dishes i would recommend Le cruset. it is expensive but you only need maybe 2 or 3 pans in different sizes for the oven. they are enamel coated cast iron, nothing will cook more evenly in the oven. they also make a great cast iron grill pan. it is not non stick coated and will need to be seasoned properly before the first use.

Does hard anodized nonstick cookware scratch?

admin — Mon, 05 Jan 2009 07:07:26 +0000

Yes, and you have to be careful–I've had some off-brands peel off in large flakes. My husband likes to use steel wool when he washes dishes, and as a consequence, even our higher grade pans are a wreck.

Nonstick vs hard anodized cookware? How about Stainless cookware?

admin — Sat, 03 Jan 2009 06:42:17 +0000

What is more durable? What performs better? My regular nonstick never lasts more than 2 years. Thinking of Calphalon / Cuisinart, hard anodized / stainless. ANybody like / dislike any of these?

Depends on how you cook. If you like to not have to use oils or butters to coat the pan with, and enjoy the super easy clean up, go with non-stick. But if you dont mind using oils, like to deglaze the pan and are a little more 'chef-like' then definately go for the hard anondized or stainless. We have Calphalon non-stick and I wish that we would have gotten the anondized, the non-stick is great Ive just been branching out in my cooking and would like to have a more versatile pan.

Must I use spray oil on nonstick cookware if the recipe says to grease the pan?

admin — Thu, 01 Jan 2009 03:52:15 +0000

I always use nonstick spray and I have had no problems. I rarely use grease for anything that just needs a little coating.

How can I restore the nonstick surface in cookware when it has scratches.?

admin — Tue, 30 Dec 2008 02:36:05 +0000

I have heard that there is a simple way. It has something to do with putting some ingredients in the pan and cooking it and the surface looks like new afterwards.

don't do it! food preparation is too important to include teflon in your scrambled eggs.

give old pans to goodwill or salvation army (or the sort), and buy new pans.

i must admit, i am not betty crocker, however, i did stay at a holiday inn express last night!

What do you find difficult about kitchen cookware and storage i.e pots, pans, tupperware….?

admin — Tue, 30 Dec 2008 02:36:04 +0000

I am doing a project on improving cookware and would like some input as to what problems you find with the items you currently use to cook with

The biggest problem – or nuisance – is that pots and pans invariably have handles which are the same size as the pan. They could easily be made to be removable – clip on – and thus take up HALF the storage space.

What type of cookware to buy?

admin — Sun, 28 Dec 2008 03:33:02 +0000

I am trying to decide what kind of cookware set to buy. I don't want to spend a lot (no more than $150, at most) and it doesn't have to be the best, but I want a decent set that will last. I am looking at a KitchenAid Gourmet Reserved set for $129.99 (ceramic and aluminum) at amazon but I am clueless about what I really need. I cook often and I have an electric stove. Any advice is greatly appreciated!!

I use caphalon cookware and its amazing. It heats everything up evenly in the pot/pan no matter where it sits on the burner (i also have an electric stove) and I have NEVER had to scrub a pot or pan. All food, even burnt or dried wipes right out. They are a little more pricey but well worth it!

What's your most used kitchen devices + least used kitchen equipment(aside from the general pots and pans)?

admin — Sun, 28 Dec 2008 03:33:01 +0000

I noticed ppl. have a collection of things in the kitchen we never use anyway (choppers/food processors,bread makers, special pancake "poppers," rotisserie, george foreman grills…). Was wondering what is bought in abundance for the kitchen but hardly used in your region?

most:microwave

Least:the rest