Seasoning of the cookware pot

Start by heating your oven to 350 degrees. Coat your cast iron pot with lard. Never use cooking sprays or vegetable oil. They will not season your pan correctly. Once you’ve coated it with lard put it in the oven and bake for 20 minutes. Remove and pour out any excess lard. Now put it back in the oven for 2 hours.

Repeat the above process two to three times initially. This will ensure your pot is deeply seasoned. The first time you cook with your cast iron pot cook something greasy like bacon which helps strengthen the seasoning of the pot.

Over time your pot will loose its seasoning. When food begins to stick it’s time to season your pot again. While the pot is warm wash well, then repeat the same process you initially used to treat your cast iron pot.Cleaning your cast iron cookware is really quite easy. There are two simple things to remember never use steel wool and never use soap. Both of these will cause your seasoning to breakdown. Simply rinse with hot water and scrape any food that is stuck. Then either dry with paper towel or place in a warm oven to dry.

Cookware Pot Information Posted By: Blueshoots.com

Master collections cookware pot

The tall, straight sides concentrate heat and minimize liquid reduction, making it perfect for simmering stocks and soups, and boiling pasta, shellfish and vegetables. The pot is endlessly versatile when you use the Pasta/Colander Insert and the Steamer Insert for vegetables and fish. The Stock Pot features the unique professional 7-ply construction that is both exceedingly beautiful with its stainless steel surface and extremely well designed. Its pure copper and aluminum center delivers superior heat conductivity and cooking control.

7-ply stainless clad construction with a pure copper center for quick and optimum heat distribution
Brushed 18/10 stainless steel cooking surface is nonreactive and easy to clean
Polished magnetic stainless steel exterior can be used on any cooking surface, including induction
Cast stainless steel handles are easy to hold and are riveted for maximum durability
Handles have an elegant contrasting brushed/polished finish and a channel for easy gripping
Durable stainless steel rivets permanently secure handles to pan
18/10 stainless steel domed lid helps seal in moisture and is marked for easy size identification
Lifetime warranty
All product sales benefit The Culinary Institute of America Scholarship Fund
Material: 7-ply stainless clad construction: 18/10 stainless steel interior, 2 layers of aluminum, pure copper center, 2 layers of aluminum, magnetic stainless steel exterior

Size: 8 Quart/9 1/2" x 6 3/4" high

Cover: 18/10 stainless steel, domed

Handles: Cast stainless steel, riveted

Oven Use: Up to 500o

Broiler Use: Yes

Cleaning: Hand washing recommended

Utensils: Metal, nonstick or wood

Warranty: Lifetime

Cookware Pot Information Posted By: Blueshoots.com

Orignal Source : http://www.metrokitchen.com/

Nonstick alluminium cookware pot

Product Features

Aluminum construction for quick heating and easy lifting
Lid has large on one side and small holes on the other for straining foods of different sizes
Plastic handles lock to keep lid secure
Inside/outside nonstick coating for easy cleanup
Pasta Steaming Pots, Straining Pots

Product Description

The built-in colander lid lets you strain and drain foods directly from the pan, eliminating the need for a separate colander. Thanks to this feature, you'll enjoy having no colander to clean and no food accidentally pouring into the sink. To accommodate a variety of foods, the lid has large and small size holes.

Cookware Pot Information Posted By: Blueshoots.com

Cookware pots in my kitchen

Product Features

Heats Evenly and Quickly
Enamel on Steel Cookware

I purchased my pans over time and in the end it has probably cost me more than just buying a complete set. At the time though, I didn't have the bucks to buy a whole set so it didn't matter. I still enjoy shopping for new pans and love when my wife surprises me on my birthday or during the holidays.

If you don't purchase a complete set, buy a couple of good quality essentials and add to your collection as you go along. Like investing in stocks, you wouldn’t buy your whole portfolio at one time but add to it when the market is right.

Cookware Pot Information Posted By: Blueshoots.com

Pot Slow Cooker

Technical Details

Convenient 3.5 litre capacity--Ideal for 2-3 people
Removable and dishwasher safe stoneware for easy cleaning
Rinse-clean stick resistant coating
Microwave and oven safe stoneware
Dishwasher safe glass lid
Keep warm function
2 heat settings
Recipes included
2 years manufacturer guarantee

Cookware Pot Information Posted By: Blueshoots.com

Should you purchase a whole set of pots or buy them one at at a time?

A great question and one that really depends on several things including your cooking needs, level of cooking, and how much you want to spend.

Over the years I purchased a few pots and pans made by Calphalon, still use them today but can also recommend All Clad, Viking and Circulon. Since I bought my pans years ago, they have come up with some great new technology including handles that don't get hot and a better selection of non stick products.

I purchased my pans over time and in the end it has probably cost me more than just buying a complete set. At the time though, I didn't have the bucks to buy a whole set so it didn't matter. I still enjoy shopping for new pans and love when my wife surprises me on my birthday or during the holidays.

If you don't purchase a complete set, buy a couple of good quality essentials and add to your collection as you go along. Like investing in stocks, you wouldn’t buy your whole portfolio at one time but add to it when the market is right. See below for some good RESOURCES.

Cookware Pot Information Posted By: Blueshoots.com

Orignal Source :http://www.reluctantgourmet.com/

What to look for in a good soup pot?

Size: Soup pots typically come in sizes ranging as small as 4 qt. to as large as 20-qt. before getting into commercial sizes. Although a soup pot doesn't have to be as big as a stock pot because you typically don't make as big a batch, you don't need to have one pot for soup and anther one for stock. I'm recommending you look at a 6-qt. - 12-qt. range so it will be versatile for your other cooking needs.

Shape: As show in the picture on the left, a soup pot usually has a round base, deep straight sides and a cover. Although this shape is more important when making stocks and stock reductions, it works well for making soups too. Could you use a shorter, smaller, wider pan for making soups? Of course and depending on how much you are making you just may want to use a large sauce pan instead.

Structure: No matter what type of pan you buy, you want it to have a thick, heavy bottom to prevent burning. This is especially true with soup pots. Soup requires time to cook so the pan will be sitting on the stove tip for long periods. You don't want the ingredients to scorch and stick to the bottom because it is too thin or made of cheap materials.

Materials: There are lots of different schools of thought to what a good pan should be made of. For a good article on cookware material from a professional chef, check out contributing chef Mark Vogel's, How to Choose Cookware. In his article you will learn about the various materials you can choose from including as copper, aluminum, cast iron, stainless, nonstick and a combination of different materials. Each material has its own pluses and minuses including cost.

Companies like Calphalon created a "hard-anodizing" aluminum for cookware using an electrochemical method of preparing raw aluminum that was developed by NASA for the aerospace industry. Talk about cooking with George Jetson. The end product is actually harder than stainless steel and non-reactive to acids. So you can see there are a lot of choices when it comes to materials. Which on you choose will depend on what's available, cost and what feels good in your hand.

Conductivity: What this means is the pots ability to transmit heat from the heat source to the food and do so both evenly and efficiently. Well-made soup pots are considered highly conductive when they can transfer heat evenly across the bottom and up the side so the food cooks the way it is supposed to. You want the soup at the bottom of the pan to be cooking evenly with the soup at the top. Every metal conducts heat differently so that's why its important to find the right match the type of pot you are using and the way you cook.

Handle: Whether you are using it to make soup or just to boil some corn, you want a well constructed pot with a handle that you feel secure won't fall off when you are lifting a pot of hot liquid. So look for soup pots with handles that are securely attached to the pot. So pick a pot that uses heavy screw or rivets with their handles.

Some of the new cookware on the market have handles that resist getting hot when using on your stove top. This is great if you want to move the pot from the burner to the sink but you want to be careful if you put it in the over for any reason. Cool resistant doesn't mean cool proof. Always use your Silicone Oven Mitts when taking any cookware out of a hot oven.

Another think to look for in a handle is the shape and size. You want enough room to be able to grab with potholders and a comfortable shape for picking up.

Cookware Pot Information Posted By: Blueshoots.com