Posts tagged Pots and pans at Slashfood

Posts with tag pots and pans

New set of tools makes setting up a kitchen a snap

Posted Apr 14th 2008 6:01PM by Marisa McClellan
Filed under: Business, Stores & Shopping, Food Gadgets

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?

Must-have pots and pans

Posted Mar 28th 2006 6:57AM by Nicole Weston
Filed under: Magazines, Frying, Steaming, Boiling, Slow cooking

This month's Everyday Food magazine has an article about the five essential pots and pans that should be in every kitchen. They definitely picked out the right things, too. If you are missing one of these, or perhaps haven't gotten around to breaking in your kitchen after moving out of the dorms, you will be able to cook most things if you pick up all five items. On the list are:

10-inch nonstick skillet - Nonsticks are great because they don't requite much cleanup, but stick to anodized aluminum brands, like Analon and Calphalon, if you want to avoid potentially toxic PFOAs. Use it for scrambling eggs and searing delicate meats, like seafood.
12-inch skillet - The best choice for sauteing because you'll have lots of room to work, large skillets will allow for higher surface heat and better searing. Make sure that it balances well on your stove and isn't off balance by a too-heavy handle.
Large saucepan - A 3 or 4-quart saucepan is the most versatile kitchen pot because it can be used for sauces, small batches of soups or pasta for one for a quick lunch. Don't get an aluminum one (unless its anodized) because its reactivity with utensils and metal cooking implements can quickly lend an unwelcome taste to your sauces.
Large pot - Stocks, soups and stews can all be made in a big 8 or 10-quart pot, but the most common use for a pot like this is to make pasta. Lots of pasta.
Dutch oven - These can work both in the oven and on the stove top. They retain heat better than most other cookware, too, so they're ideal for slow cooking and making soups or chili. Look for enameled cast iron, anodized aluminum or stainless steel with a copper/aluminum base.

#	Blogger	Posts	Cmts
1	Marisa McClellan	90	11
2	Bob Sassone	57	3
3	Shayna Glick	56	0
4	Ellen Slattery	43	11
5	Emily Matchar	33	0
6	Stefani Pollack	30	3
7	Sarah J. Gim	26	1
8	Monika Bartyzel	24	0
9	Alanna Kaufman	21	0
10	Julie Tilsner	10	0
11	Kat Kinsman	5	2
12	Joanne Lutynec	2	0
13	Kellye Agreda	2	0
14	Wendy Buckley	2	2
15	Jonathan M. Forester	1	0
16	AOL Food Editor	1	0
17	Keith Waldbauer	1	0
18	Joe DiStefano	1	0

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New set of tools makes setting up a kitchen a snap

Must-have pots and pans

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