Which Cookware Is Best

Writen by Clyde Sloan

That's the question we all ask ourselves every time we buy a pot, a pan or kettle. With so many types and brands on the market, it all seems to confusing. Truth be known, cookware has not changed much in the last hundred years. Oh sure it's added new materials and a bit of polish here and there and some color. It's now stamped out rather than being hammered out by hand or cast in a mold. It has cleaner, smoother lines to it. It comes with a verity of non-stick coatings or without any coating. It comes in a rainbow of colors to fit into any décor or color scheme. So how do we know which is best? Each has its strong points and its weaknesses. Cast iron is very good at maintaining even heat distribution and if seasoned and maintained properly, has a much better non-stick coating than coated cookware. Also, it will last a lifetime and is low cost. But many people don't want to keep up the care that it takes, (although it is not all that much) and it is heavy. Copper is great at distributing heat also, but needs a lot of attention to keep up that lovely polished gleaming look.

Copper tends to tarnish with use so you will have to stay on top of the maintenance if you want it to always shine. Also some foods with high acidity content will dull the finish, (such as tomato products). Aluminum is a good low cost investment, but it too has it drawbacks. Here again foods with high acidity will darken the pots to a grayish blue look inside. My sauce pot looks like that now. Stainless steel is good in the over all usability and still maintaining its looks. Stainless steel cookware is actually composed of several different materials. Stainless steel cookware is composed primarily of Steel, but better-quality products include Nickel, and all products also include chromium, and either copper or aluminum. While it is the chromium that prevents the rusting, Nickel adds to the brightness of your cookware, and produces a more durable and rust-resistant pot or pan. Stainless Steel cookware is rated by the following terms: 18/0, 18/8 or 18/10. This describes the Chromium/Nickel ratio. All acceptable Stainless Steel Cookware is 18% Chromium. You will also see this rating in your flatware. Those with an 18/0 will be dull in brightness, while an 18/10 would be shinny and much brighter. Also, stainless steel does not conduct heat well and has disks added to the bottom of the pot or pan. You see this as copper bottomed cookware or some with aluminum discs. These tend to distribute the heat better.

So let's cut to the chase. Which cookware is best? Well that, in my estimation, it is up to the buyer. What is the item that best fit your needs, your décor and your lifestyle and how much work are you willing to put into maintenance. Add all these factors together and you will come to a decision on what to purchase. The next factor is price. How much do you want to invest in cookware? Let me say this, "You get what you pay for". But just remember, there is a difference between "cheap" and "low-cost" or "discounted" cookware. And what pieces do you buy? Here's a pointer or two to help you with that. Cookware sets offer great savings over purchasing your sauce pans, soup and stock pots and frying pans individually. You want to find a set that has the right sizes of pots and pans for your kitchen and cooking needs. When deciding on cookware, think about owning it for life. So you will want to buy quality pots and pans that last, and that will be happy with. Buy sets that are durable and also fit your décor. With cheap cookware, whether it's copper, aluminum or even stainless steel, your pots and pans may warp over time, or have lids that don't quite fit, and will end up costing you more in the long run when you toss them out to buy more. Does brand name mean anything? Not to me. I can't sauté a steak any better with a Calphalon pan than I can in the same size Lincoln Ware pan, (Lincoln Ware is used in most restaurant and professional kitchens across America).

There is another area that I want to address. "Specialty cookware". What do we mean? These are core pieces that do not come in a normal cookware set, (i.e. roasters, stock pots or other utility pieces. When considering a roaster, step up to the plate and buy a good one. Make sure it's solidly constructed and will last you forever. Buy quality, don't skimp here. And stop using those flimsy aluminum foil roasters that buckle every time when you take it from the oven and it burns you. Get one with a solid lid and solid handles to grip and lift with safely. Think about your stock pot needs. What is the most you cook up at any one time? If you say a nine or ten quart will do me, opt for a sixteen or more. It's not that much more and down the road you will be glad you did. I have a sixteen and also a twenty four quart. Over the years both have come into play more than I ever expected either to. Everything from pasta party's to shrimp boils.

OK, so maybe I didn't answer the question directly. Maybe there is no right or wrong answer here. At least I now have you thinking in the right direction. But remember these factors: 1. Quality 2. Fits the need 3. Fits the décor 4. Maintenance 5. Safety and 6. Price . If you take the time to evaluate all of these factors, I know you will make a more informed purchase and be much happier with your purchases. You now have the power to choose. Enjoy your choices.

Clyde Sloan has lived in the Houston, Texas area for nearly thirty five years. He has seized many opportunities to learn and experience cultural foods the East Texas region has to offer. With over 30 years experience in the food industry, Clyde certainly understands the importance of food preparation and most definitely presentation. Clyde began his entrepreneurial endeavors ten years ago. He founded a in-home dinning service business simply called "Dinning in with Clyde." This service consisted of a full five course dinner prepared right in your own kitchen and served directly from the stove to you and your guests. He also introduced his "E-STORE" which offers a variety of kitchen products such as: quality appliances, flatware, dinnerware, cookware, cutlery and much more. In addition, his website provides kitchen hints and tips that are helpful when cooking or baking. Visit www.kitchenappliancesnmore and learn the twenty ways to fold a napkin, how to set a formal table, and how to remove twenty five different stains from cloth napkins and table covers.

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Cooking What You Need To Know

Writen by David Owenforth

From ancient times till the nineteenth century cooking was basically a survival skill. The nineteenth century marked the division of cooking into two main categories.

The two branches were defined by the French, were there is 'normale cuisine' which means home cooking, and 'haute cuisine', which is cooking conceived like an artform. The major difference between the two branches is that one form should be considered as practical cooking while the other is more like cooking with a view to demonstrating skill.

The boundary between ~normale cuisine~ and ~haute cuisine~ gets thinner and thinner over time. New professional kitchen equipment and more information about cooking allow people to perform like chefs at home.

Haute cuisine cooking gathers different techniques and ingredients together in an artform. Haute cuisine thrives to gather as many aromas and subtle variations as possible to let our taste buds discover the variations of even the most ordinarily food. Color is also an important factor in this type of cooking.

While cooking was mainly a means to survive, food cooking techniques were simple ~ roasting by the fire, or wrapping in leaves to steam. The first revolution in cooking took place twelve thousand years ago, when pottery was invented.

Pottery opened the door to new cooking techniques like stewing, boiling, and frying. Actually, the heart of modern cooking is the combination of these simple techniques.

Historically, the three most important cooking styles are Italian, Chinese, and French. The oldest is Chinese. Its most popular equipment is the wok, which is a special frying pan, where food is prepared fast and effectively. Food ingredients circulate permanently inside the wok. Its design also allows to fully utilize the heat.

Chinese cuisine chops ingredients in small pieces. On one hand, this saves fuel, which is a scarce commodity, and on the other ~ since maximum surface of the ingredient is exposed to heat, dishes are prepared in no time at all.

Chinese food is considered light and fresh. Sauces and various flavors and aromas help to fine-tune the taste of Chinese food. Chinese dishes are light and fresh and Chinese restaurants are very popular internationally.

Because fuel was also a rare resource in Italy, Italian cooking, similarly to Chinese, relies on the fast and efficient exposure of ingredients to heat. The main ingredient of Italian cuisine is pasta, to which small pieces of meat, rice, corn, and tomatoes are added.

In the beginning, French cuisine involved too many spices and was heavy. This was changed by Catherine de M~dici, a French Queen, born in Italy. In 1534 she came to France, together with a crowd of Florentine chefs and bakers. They introduced new equipment that revolutionized French cooking and set new standards all over Western Europe.

Today it is very different. We can expect to find everything mentioned above and much more besides in most cities in the developed world. When next you find yourself spoilt for choice, think of those earlier gourmets who would be amazed at your good fortune!

David Owenforth is the Operator of U Love Cooking. This site has an array of info especially for the cooking enthusiast. You will find great articles and resources. Why not subscribe to our free newsletter? For all the cooking information you want, go to: http://www.ulovecooking.com

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The Right Grill For Your Barbecue

Writen by Jerry Powell

Barbecue is a mix of talents. There is the choice of meat (or in some cases vegetables), the creation and choice of sauce, and of course the flame. Once the components are gathered together, then the real talent starts with the maintenance of the flame, smoke, turnings and sauce applications.

We are going to focus on the flame, and the types of flame sources for our barbecue. There are basically three main sources in use today: Wood, Charcoal, and Natural gas or propane.

Natural gas and propane

Gas grills are easy to light. The heat is easy to control (via knob-controlled gas valves on the burners), so the outcome is very predictable. They result in a very consistent and tasty result, although some charcoal purists argue it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a "wet" heat that can change the texture of foods cooked over such fuels.

Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes (which must be disposed of) and also in terms of air pollution. Proper maintenance may further help reduce pollution.

Charcoal

This generally begins with purchasing a bag of processed charcoal briquettes. A charcoal chimney starter is a traditional (but generally underused) method for getting a consistent heat from your coals. Alternatively, they can be lit in a pyramid directly inside the charcoal grill after presoaking with lighter fluid.

After all coals are ashed-over (generally 15-25 minutes), they are spread around the perimeter of the grill, and the meat is placed in the center for indirect cooking. For additional flavor and attractive appearance, thicker cuts of meat may optionally be seared over direct heat (outer perimeter of grill) prior to indirect cooking in the center. Water-soaked wood chips (such as mesquite, hickory, or fruit trees) are often added atop the coals for an extra smoky flavor. The temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquettes it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who fear that artificial binders may be used to hold briquettes in their shape.

Wood

The choice and combination of woods burned result in different flavors imparted to the meat. Different types of wood burn at different temperatures. The heat also varies by the amount of wood and controlling the rate of burn through careful venting.

The type of wood chosen is really what sets this method apart from the others. This is where the gourmet can really experiment. Let's go through some of the woods available to get a feel for the differences we can expect.

Golden Birch is very delicate & slightly sweet, typically used with fish, pork, lamb, goat, poultry, and light-meat game birds. As a smoke source Golden birch would be used to smoke Salmon.

Wild Apple is slightly sweet with a fruity smoke flavor. Used mainly for beef, poultry, game birds, and pork (particularly hams).

Sugar Maple has a mild smoky, sweet flavor. Good with lamb, goat, pork, poultry, cheese, vegetables and small game birds.

White Cedar has a fine light smoke, and doesn't add much in the way of other flavors. Ideal for cooking fish, beef, and pork.

Wild Black Cherry, is hard to get a hold of but offers a distinctively sweet and fruity smoke. Great with beef, poultry & game birds.

Jerry Powell is the Owner of a Popular site Know as Gourmet911.com. As you can see from our name, we are here to help you learn more about different kinds of Gourmet food and Wines, Coffees from all around the world. http://www.gourmet911.com

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