Cookware Gallery
Archive for September, 2010
Cooks on the GO!
In the 75th Anniversary edition of The Joy of Cooking, Irma Rombauer reminded us that joy is a worthy partner when facing the stove. But joy is in short supply during the rush hour of weeknight family dining.
So Oregonian FOODday staff writer Leslie Cole looked elsewhere for tips and practical solutions. Armed with some new books promising fast, flavorful and nutritious meals, Leslie set out to beat the tired, the bland and mundane.
Check out her book reviews, nutritiously quick recipes, cookware recommendations, and see how Leslie fared when putting to use what she learned. You’ll discover some novel and time-saving cooking strategies that help reduce and relieve the rush of weeknight family dining.
Quick link to The Tick-Tock Express
Cook healthy, eat honestly, and thrive.
Eat Your Veggies…?
The Centers for Disease Control and Prevention issued a comprehensive nationwide behavioral study of fruit and vegetable consumption this month and the report isn’t good. A New York Times Article follows the study.
Says Harry Balzer, chief industry analyst for NPD Group–a market research company–“There is nothing you can say that will get people to eat more veggies.” NPD Group’s annual report (25th edition of Eating Patterns in America) indicates 23 percent of Americans include a meal-time vegetable (fries don’t count, but lettuce on a hamburger does). So for 77 out of every 100 Americans, eating veggies is a luxury, an unpleasant nuisance, a messy pain or a cooking mystery–so they don’t.
Eying a terrific marketing opportunity, the vegetable industry is spending $millions to turn veggies ‘cool’, ‘sexy’ and ‘convenient’ (video ad below for example). Personally, I find these ads shy of good taste and short a more honest aim–to more aptly address why we have kitchens, stoves and cookware in the first place.
btw–why are ‘fries’ excluded as a veggie? You’ll be shocked by the harmful downside of potatoes in general and what you can do in the family kitchen to avoid the glycemic challenges. …upcoming on the Waterless Cookware Blog.
First Step…Fresh Start
At the beach you’ve likely seen a person or two test the water with their toes before wading in; or others who splash knee-high into the water, plunging head first into an oncoming wave. We’re all unique, enjoying our own approach to things. This is good!
When it comes to cookware, some folks would like to test performance before plunging in. This is good too and if you’re so inclined, consider this worthy approach: experience the cook-friendly food-friendly differences of waterless cookware first hand, on your own stove, cooking your own familiar meals > for less than $50.
Chef’s Secret two-pan set for example:
- A versatile 10” fry pan > long stainless steel handle with heat-resistant phenolic grip > thermo-temp control knob on waterless lid > nonstick fat-free, greasless frying surface and nutrient-friendly waterless performance.
- A handy 10” pot > two heat-resistant side handles > thermo-temp knob lid > sauté, sauce, stir fry, vegetable stock or searing meats–an all-purpose utensil.
- A pan-top grater > handier than readily appreciated > a light shredding of cheese over omelets for example, chipped veggies or whole spice over stir fry, saute or sauce. All in durable stainless steel.
The very best Stainless: 5-ply #t304 surgical stainless steel (18/10 chromium nickel blend) with 12-element base for responsive and even heat distribution. Hard mirror finish outside; satin non-stick finish inside. Entirely non-toxic, chemically inert, the most thermally responsive cooking utensils available–waterless cookware composition, fabrication and performance at its finest.
These two pans will impress with use and when looking farther out to the horizon, know that both pieces are welcome additions to a family of matching cookware from Chef’s Secret: models KTSS22 or KT28. Not much invested to take an unlimited test drive; a complete set to gain as the wisdom of this first step becomes clear over time.
Starting small has real advantages:
- in part, opportunity to compare side-by-side waterless performance to your current pots & pans;
- in part to discover and appreciate what efficient low-heat waterless cookware does to save energy, time and the nutrient values of fresh food;
- in part enjoying the ease of use and care of quality waterless cookware.
Sometimes we just don’t know we don’t know until we experience the difference first hand. Just a thought for those who like to test the water first.
Cook healthy, eat honestly, and thrive.
Navigating the Waterless Blog
For those new to the blog, perhaps you missed our Press Release some time back—a short announcement on the unique attributes of waterless cookware and the healthy alternative ChoiceCookery products represent. If you have a minute, have a look-see: Press Release
A reminder:
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You can find us on Facebook and Twitter as well as other locations in the vasty wilderness of cyberspace—including informative ezine articles should the friendly methods of waterless cooking appeal (see the right column of this blog page for article links by title).
Do take a moment and correspond with us, ask a question, add a comment to a post—let us know of your own unique experiences with waterless cooking. Goodness is abundant. Share the Good.
Note for avid techies: did you know cooking apps are available for iPhone, Droid and others.
If apps appeal to you, a reminder to read our August 25 Post on “iPhones and Cooking” for some helpful and worthy caution.
On a Roll with Casserole Recipes
With November just around the corner and the holidays inching tantalizingly close, our thoughts turn to warm winter meals. In summer, it’s not uncommon to toss a quick, light salad and call it dinner. But winter is forming in the far North and will in time have us in its chilly clutches. Now’s a good time to get in the fall swing and prepare for chilly winds. Here’s a delectable coconut chicken casserole to add to your repertoire.
Ingredients:
2 pounds chicken breasts, thigh chunks
2 cups celery, sliced
1 white onion, chopped
½ tsp. ginger, ground
2 Tsp. butter
1 can cream of chicken soup
1 can mandarin oranges
¼ cup shredded coconut
salt, to taste
Directions:
1. Melt butter in one of your large electric waterless skillets over medium heat. Brown the chicken then add onion, celery and ginger; cook until tender. You should notice a distinct chicken noodle soup fragrance.
2. Remove chicken and place face down in covered round casserole dish. Add cream of chicken soup to skillet and stir, then pour over top of chicken.
3. Bake at 375 degrees for 30 minutes. Turn chicken and bake for an additional half hour. Top with oranges and coconut and cook for a final 10 minutes.
Cookware Lids
There are a variety of Cookware lid types:
- Coated Steel
- Plain Aluminum
- Hard Anodized Aluminum
- Stainless Steel
- Cast Iron
- Glass
All lids share a similar purpose–to retain heat. When cooking, the efficient and precise performance of this purpose determines the quality result of one’s efforts. We know, for example, that on average waterless cookware retains 40% more nutrient food value than other cookware. The waterless lid is a necessary component of this result.
Coated Steel lids are decorative with limited performance capabilities–more cover than lid.
Plain aluminum lids are light, in fact too light to hold a vapor seal or retain and maintain heat on low/simmer settings.
Hard Anodized Aluminum renders good ‘non-stick’ cookware, very quick to heat and cool, and for this very reason fails to ensure the heat-retentive character required of low-heat waterless performance.
Coated Steel and Aluminum cookware simply wasn’t designed or fabricated (from the base metal to the lid) for waterless cooking.
Stainless Steel (multi-ply) and Cast Iron cookware provides a steamy, contained cooking environment. Cast Iron lids are heavy and tell us little of what goes on inside–not a peep is heard throughout the cooking cycle. The learning curve of cast iron cooking (for most of us) is long and time-consuming, as is the routine care and seasoning required to maintain a safe cooking surface. In this respect, Stainless Steel represents far more food-friendly, cook-friendly attributes.
Break-Resistant Glass lids are generally well balanced, durable, and satisfy a cook’s natural curiosity to see what’s going on inside a utensil. Only a few glass lids however have stainless rims capable of forming a vapor seal. So if the benefits of waterless cooking are to be enjoyed, a lid and its utensil must share an important design configuration.
The critical aspect of a union between waterless lid and waterless pot/pan is best seen as they meet, behave and interact together when the heat’s on.
The perfect marriage of lid to utensil is formed early in the cooking process, like a friendly kiss if you will. Steam (from a ¼ cup of water added to the utensil or released from the food itself) rises to the lid, condenses and settles in the lip or ‘well’ at the top of pot or pan. When enough fluid fills the utensil ‘well’ upon which the flat lip of the lid rests, the lid will spin freely. It’s now time to turn the heat down to low/simmer because the perfect measure of heat, moisture and pressure has been created.
Quality waterless cookware lids are precisely balanced in order to spin freely on the condensation pooled in the utensil ‘well’. These lids are specifically weighted to maintain pressure and crafted to provide the flattened ‘lip’ necessary for such a healthy and durable kiss.
Heat-retentive qualities of multi-ply stainless steel waterless cookware (with glass or stainless lids) will complete the cooking cycle for you without the danger of burnt or charred foods. In a low-heat waterless environment, the natural fluids of your meal are continually basting, bathing meats and vegetables in their own flavorful, aromatic and nutritious broth.
Next, let’s refine our understanding of how knobs available on waterless cookware differ from each other, and appreciate the benefits and advantages of each—weighted, vented and thermometer knobs. Soon to come on the blog.
Cook healthy, eat honestly, and thrive.
Harvest the Nutrition of Fall Squash
Squash season is in full array. Pumpkins colorfully announce the onset of autumn. Gaggles of butternut squash rest on their bulbous haunches, full of complex nutrients, textures and tastes. If yet to enjoy the bountiful squash harvest, there’s still time to capture the freshness.
Soups, dressings, pies, puddings, smoothies, pulp for breads and spreads—squash is wondrously versatile, easily prepared and tastefully stored (frozen), in wait of winter’s more lean tidings. Butternut squash is especially nutritious:
- very low in Saturated Fat, Cholesterol, Sodium
- high in Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium
- a robust source of Omega-3, Vitamin A, Vitamin C, Potassium and Manganese–more Nutritional Data
Try this easily prepared, wholesome and tasty soup:
Ingredients:
6 tbsp chopped onion
4 tbsp margarine (or stock)
6 cups peeled/cubed butternut squash
3 cups water
4 cubes chicken bouillon
½ tsp dried marjoram
¼ tsp ground black pepper
dash ground cayenne pepper
2 (8 oz) packages cream cheese
(makes 6 servings)
Directions:
In large saucepan, sauté onions in margarine (or stock) until tender.
Add squash, water, bouillon, marjoram, black and cayenne pepper.
Bring to boil; cook 20 minutes or until squash is tender.
Puree squash and cream cheese in batches until smooth.
Return to saucepan, and heat through. Do not allow to boil.
For cooking ease, use 1) cookware ideally suited for precise low heat management, 2) cookware capable of retaining nature’s honest efforts.
NOTE: in the recipe video below notice that the nutrient-rich stock is not used. A waterless pot cooks squash in its own natural fluids without excess water–thus no waste water–so 98% of the nutrient value of foods remains in the food (compared to 50% or less when foods are boiled).
Stainless Steel Waterless cookware is uniquely designed to honor and retain nature’s whole complex of goodness. Take advantage of this natural benefit every time you cook and serve your family the healthy difference.
Cook healthy, eat honestly, and thrive.
Waterless Cookware Basics
If curiosity about waterless cooking (and the cookware that makes waterless cooking possible) has brought you here, then the next series of posts will be of interest and value to you.
Real value, of course, resides beyond a life-long cookware warranty. True value is best experienced around the family dining table.
Natural foods, tastefully prepared the waterless way, retain the whole complexity and healthy goodness of Mother Nature. Nutrient retention isn’t hype. Waterless cooking is proven to preserve at least 40% more vitamin, mineral and essential fiber than any other cooking method (see Vegetables: the Minerals of Health)
And be reminded that vitamins are not readily absorbed without a host of minerals and enzymes to break down these essential nutrients. The complexity of Whole Foods just can’t be replicated in a can or box of processed material.
To create waterless cooking conditions that honor nature’s honest efforts, five cookware design characteristics are essential:
- Multi-ply (5-ply or better) #t304 surgical stainless steel construction (18/10 chromium/nickel blend) for durability and, for purposes of waterless cooking, to retain heat on low/simmer settings.
- Elements (heat conductive metal layers) compressed between #t304 plies for quick, responsive heat transfer and even heat distribution throughout the utensil.
- Flat bottom (non-grooved) for maximum heat source contact and efficiency.
- Vapor lip or well at pot or pan upper rim to capture steam condensate.
- Vapor sealing Lids with specific flattened outer edge design to rest evenly on utensil lip or well to form vapor seal, to retain steam condensate and heat seal through the cooking cycle at low/simmer settings.
Beyond these fundamental attributes of waterless cookware are a host of preferences to fit one’s inclinations.
To come are posts about lid styles and the design characteristics necessary to be a true waterless steam-control system, including the unique benefits and advantages of vented, weighted and thermometer knobs.
Cook healthy, eat honestly, and thrive.
Caring for Your Cookware
If you’ve taken the time to research and make an investment in a quality set of Maxam cookware, it makes sense to take steps to ensure you’re caring for your pots and pans properly.
Consider washing your cookware by hand. Stainless Steel cookware is dishwasher- safe (including vented and thermo lids) and doing so does no harm, but use a de-spotter in the cycle or hand dry. Spots won’t harm stainless steel, but spots interfere with the look of the outer finish. The hard mirror shine, after all, is part of the beauty of these quality utensils.
Stainless, plastic or wood cooking utensils are appropriate to use on stainless steel cookware. Wood is perhaps best as wood fiber won’t scratch the cooking surface. Remember scratches heal themselves on stainless steel by inert oxidation (normal air in contact with T304 chromium/nickle stainless steel performs this healing oxidation naturally) so scratches have no effect on cooking surface performance. Nonetheless, year upon year of small scratches dull the finish over time, interfering with the look but not the function.
Finally, you may encounter a cloudiness on the cooking surface over time. This cloudiness is easily removed with a stainless steel paste cleaner. Bon Ami is a good brand to have on hand, but most non-abrasive stainless cleaners work. Rinse cookware thoroughly after applying stainless cleaner. Avoid using coarse pads of any kind. Sponge, plastic (non-wire) brush or wash cloth is all that’s needed.
Stainless steel waterless cookware keeps its outer brilliance and inner beauty for a lifetime with just normal care (no ‘seasoning’ required). That’s the ease of Quality shining forth year after year after year.
A Perfect Wedding Gift
We frequently hear from parents who, after some earnest thought, arrive at a worthy notion when selecting a gift for their child’s wedding.
At the wedding reception of Marci & Chad, we were touched by these words hand-written on a card and lovingly placed on the gift table next to a beautiful set of stainless steel waterless cookware.
Dear Marci & Chad,
We believe this gift reflects the joy,
love and trust you two have come to share.
It is a gift to last,
a gift that takes little
and gives much.
For you Marci the familiar comforts,
flavors and spice of home.
For you Chad a chance to create
the wholesome goodness of family.
For you both, a reminder to keep
the heat down so all that is good
nurtures and bonds now that you both
are one.
Mom & Dad
Tastefully done.
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