Cooking with stainless steel cookware

Ever since the introduction of exclusive range of cookware, one of the main complaints has been its high susceptibility to stains, flaking off of paint and slow corrosion. Due to these problems it is just a matter of time before the cookware needs to be discarded and replaced by a new set which in turn works out to be quite a size able financial problem in the long run. However, good news is just round the corner in form of stainless steel cookware which, although not stainless steel, is free from all these drawbacks.

all clad stainless steel cookware
all clad stainless steel cookware

Good stainless steel cookware is superior in the kitchen, it is also environmentally friendly. It is well known by those joining efforts that the little things do add up and do make a big difference. Here lies yet another of those little ways to aid in that endeavor.

On the average, stainless steel products are made up of 60 percent recycled material and that in and of itself makes this form of cookware a very “green” investment.

Good Stainless steel cookware is rated best overall and, more commonly than not, is preferred by professional chefs, in commercial kitchens and by those who have taken the opportunity to compare the products available. In its unique design there is a copper or aluminum disk placed within or on the base of the cookware itself. This provides for an excellent heat distribution system and enables the ultimate in evenly cooked foods.

Good stainless steel cookware is light and easy to handle but with the added benefit of “stay cool” handles, this cookware is very user friendly for stovetop handling. These “stay cool” handles can also withstand high oven temperatures. This allows for quick, trouble free transfers from stovetop to oven making them even more versatile.

More: Cooking with stainless steel

Under the proper care, good stainless steel cookware can very well last over a hundred years. Its nonporous surface leaves no place for dirt, grease or bacteria to hide making it one of the most hygienic surfaces available for food preparation in addition to the short work of clean up under any demand.

With its long life, low maintenance, versatility and excellent cooking ability, there’s no reason to wonder why it is favored among those who know cooking and leaves little doubt that it will outlast even the chef.

Pizza Margherita Recipe

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Ingredients

For the base

  • 300g strong bread flour
  • 1 tsp instant yeast
    (from a sachet or a tub)
  • 1 tsp salt
  • 1 tbsp olive oil
    plus extra for drizzling

For the tomato sauce

  • 100ml passata
  • handful fresh basil
    or 1 tsp dried
  • 1 garlic clove, crushed

For the topping

  • 125g ball mozzarella, sliced
  • handful grated or shaved Parmesan
    (or vegetarian alternative)
  • handful cherry tomatoes, halved

To finish

  • handful basil
    leaves (optional)
  • Method

    1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
    2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
    3. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
    4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Brand New Pots and Pans

Cookware

Being passionate about cooking is rare. In general women want careers and men just have an aversion to the kitchen. So cooking is being left to the chefs and the few housewives that still enjoy being at home cooking, cleaning and raising kids.

In order to cook tho, I need good cookware that won’t give up on me. Pots and pans that won’t spoil within a month. Handles that won’t break off if they are handled a bit roughly. These are important things when searching for quality cookware. I like kitchen utensils that are easy to use and durable. I prefer a set that won’t set me back too much. So I found myself online searching through some good 2016 cookware set reviews, hoping to find a cookware set that was suitable for my needs.

After much time spent on reviews I decided to ask a friend that had tried a few different brands of cookware over the years. She told me that cookware set reviews were not a bad place to search for good quality utensils. But nothing can beat first hand experiance. She recommended a cookware set with a ” tri ply stainless steel base” It was recommended for gourmet style cooking but could also function in daily use.

She offered me a pot to borrow and told me to try it out and tell her what I thought about it. I cooked a normal curry meal and the pot was very good. I went online and checked the price to see wether it was in my budget. Sad to say that it was not. For high end utensils you have to be prepared to open you purse a little wider than usual. And at the time I just couldn’t.

A week later my husband came home with an early birthday present for me. And lo and behold it was a cookware set. After much thanking and appreciation shown I googled the set to check up on this cookware set reviews and what people that had used it had to say. I was completely satisfied. The features checked all my boxes and the design was appealing. The day I received my the best budget nonstick aluminum cookware set and I never looked back.

Oh Jinx!

Perhaps some of us more than others.

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(Disclaimer: Jinx would like to point out that this is, in fact, an unflattering camera angle, and that while she did just scarf a bowl of fishes, she is still a petite girl and her belly is actually quite in proportion to her head.)


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