"Cookware" news and stories

Longing to match your dutch oven to your handbag? You're in luck. Fashion designers have long gotten their inspiration from the unlikeliest places -- cars, buildings, the kitchen sink. Turns out it works in both directions: Even the kitchen sink, perhaps the most recognizable symbol of utility, can also be a true fashion statement.

At least that's what Kristin Martin, brand manager for Le Creuset cookware, recently insisted to the Associated Press. According to Martin, an item for the kitchen -- in this case, cookware -- is "not just a tool, it's a statement. And that's the same thing with fashion -- you are making a statement when you wear it.

Last week I asked everyone for opinions about registering or not registering for china. I couldn't believe the number of responses I received! One of the arguments that stuck with me is that many of those who didn't register for china chose that path because it was passed down from a mother or grandmother. This is not the case for me, so I've made the decision to register for china (but only for dinner plates -- thanks to Jodi for that useful idea!) I also like the idea of a simple, clean pattern that will do double duty both for special occasions and everyday use, so thanks to everyone for chiming in.

Onto my next conundrum -- cookware! Do I register for a set or individual pieces? At first, I planned on solely registering for the All-Clad Copper Core set, but then I started having second thoughts. Sets, especially All-Clad, can get pretty pricey. What if someone wants to buy me a pot and something else? Am I limiting the options for my family and friends?

If I register for separate pieces, I can switch up the sets -- say by purchasing the Copper Core sauté pan, but also getting the less-expensive stainless-steel stock pot.

If you were to see individual pots and pans on a loved one's registry, would you be as inclined to buy them? Or would you navigate towards something else?

After cooking a delicious meal, one of the most frustrating experiences happens when you are left with dishes full of stains that refuse to go away.

I am a huge sucker for kitchen equipment. I've enjoyed shopping for just about every piece in my kitchen (whether it came from a thrift shop, yard sale or bonafide kitchen supply store). However, I know that not everyone out there wants to invest the time in putting together a working, well-equipped kitchen. There are starter sets of pots and pans out there, but oftentimes they are flimsy, overpriced or missing keys pieces.

However, recently a new company arrived on the scene and they have created a set of kitchen tools that is thoughtful, solid and affordable. Called My Pro Kitchen, the 36-piece set sells for $279 and contains two pots, two pans, one lid, a cookie sheet, a big roasting pan, two kitchen knives (with sharpener), a set of stacking mixing bowls and colander, a peeler, a box grater, a cutting board, a strainer and an assortment of useful and necessary utensils.

Have any of you encountered this set? If so, what do you think about the quality and usefulness?

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If you haven't discovered the joys of cast iron, now's the time to start. It's cheap, distributes heat evenly and, if properly seasoned, is nonstick. Seasoning the pan involves filling in the invisible cracks and pores in the pan's surface by sealing on a layer of grease. Here's a quick method for seasoning a new pan:

Heat the oven to 300 degrees. Rub pan with a thin layer of lard or vegetable shortening. Place pan upside down in oven with rack positioned beneath it to catch extra drippings. Cook for 2 hours.

Repeating this seasoning method several times helps create a better nonstick surface. Also, try to wash out the pan while it's still warm and dry with a paper towel to preserve the seasoning.