1 bowl for begging only .
2007-03-05 09:41:47
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answer #1
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answered by GEM 3
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Get a subscription to consumer reports. Its online. They did a review of pots and pans in July. They provide objective performance evaluations and give you prices as well. They also evaluate the non stick surfaces on pots and pans. Though the Internet, there are sites that explain the different types of non stick coating that are available and their quality.
There are no pans that do not blacken food when used in high heat if the food is left there long enough. Non anodized aluminum cookware that comes in direct contact with food is not encouraged. It is believed that the aluminum dissolves in acidic foods.
2007-03-05 18:36:56
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answer #2
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answered by James T 3
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Why not host a Pampered Chef party? Invite friends, co-workers and family together for an evening (or afternoon) of fun. Your PC consultant will cook a yummy dish for you all to eat while explaining to you the kitchen ware products. Grab some outside orders prior to the show, and you could earn oodles of free items, half price items, and 20-40% discounts. My last too hosts earned $90 in free products, 2 half priced items, and 25% off any other item they purchased. Check out my web page www.pamperedchef.biz/deemackenzie. No pressure. Enjoy and Good Cooking.
2007-03-05 16:24:29
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answer #3
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answered by Dee M 1
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Target, Walmart, KMart, Linens & Things, Bed Bath & Beyond, & Expo all have some good utensils. You should expect to pay between $15-$35 for utensils. For pots & pans $75-$200 for good quality ones.
2007-03-05 16:12:11
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answer #4
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answered by caprisundell 1
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Certainly anything you already have, including terra cotta will work just fine here. As far as "what" to buy, it's going to depend on your pocketbook, your style of cooking and what you like!
Aluminum is just fine, and, as long as you avoid acidic things like tomatoes and pineapple, you won't have problems with reaction and 'blackening' (fairly rare in any case).
There is a HUGE range of 'non-stick' available, cheap and not-too-durable to VERY expensive and built like a rocket motor nozzle. I like Calphalon, because it is tough, only a little pricey and works very well.
Old poop that I am, I have also cultivated a wonderful collection of cast iron cookware (which I treasure), and some odds and ends that I'll be darned if I can remember where they came from.
I would suggest that you shop the stores, see what you like, and go for it! If you are not sure about shape or size of a vessel, buy a cheap one to see if it works for you. You can always upgrade later.
You will easily find cheapies to test and keepers that are for life. Have some fun!
Best wishes!
2007-03-05 16:15:45
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answer #5
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answered by HeldmyW 5
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I would agree with HeldmyW, except perhaps to say that most aluminum pans you're likely to see around are not the best ones to buy if you want to avoid burning/darkening of food on the bottom. They're just too thin to heat up, and hold the heat, evenly. For that, you'll want a thick aluminum, or some of the other more expensive silver-metal-colored pans, or you'll just need to learn to cook with that in mind.
BUT, there is a workaround that gives you the same result and is really cheap, and that's cast iron.
It's available in various skillet sizes (and grill pans if you want one of those too). The price should run from about $8 up to about $20 depending on the size.
Cast iron is heavy so it really holds even heat wonderfully (and as well as any more expensive pan), but still isn't too heavy to deal with --especially if you stick with 10" pans or smaller (I have a 12" one though and some physical problems, but it's fine for me). Cast iron can also be used in the oven, or go from the cooktop (searing, etc.) to the oven for longer/slower finish cooking. I bought a silicone handle cover at Bed Bath and Beyond to slip over my cast iron handle, or otherwise you'll need to use a potholder, etc.
Once cast iron has been properly seasoned just after you buy it (follow instructions on the pan, or look online), it develops a wonderful baked-on coating that eventually becomes virtually non-stick. Also, clean up is easier than for most skillets because you'll seldom use soap (...just pour in 1/4" or so of water right on the stove, scrub with a vegetable brush or something similar, then dump out... I usually give it a light rinse, but many people don't... the last step --but an important one-- is to always re-season after it's dry to prevent it from rusting, by rubbing a bit of veg. oil over the surface).
You can buy cast iron in most places that you buy pots and pans (even camping or sports stores), but you'll probably get the most selection of sizes etc., at kitchen stores, kitchen depts. of large dept. stores, online, or just by going to several diff. places). You'll generally also need to buy a lid for it separately ... most lids of the same size should do (12", 10", etc.).
You'll also want to just find out the best way to cook things so they won't stick in the first place... a couple of tips:
use a bit of oil or fat in the pan before heating it, or on the food... make sure the pan is pretty hot before putting the food in ...once in the pan, don't move the food till it's carmelized and browned because it will release itself automatically at that time.
The only thing I don't use my cast iron for is omelets (for those, a non-stick pan with rounded corners is best... mine is 8"), and also for braising (there I use an emameled cast iron pot, but that's definitely more expensive).
As for sauce pans, etc., aluminum is okay if all you want to do is basically heat things up, or boil them. Stainless steel or copper bottom is better though, and you can often buy those at thrift stores for mucy cheaper. I don't see the need for a non-stick sauce pan because just a bit of soaking will remove anything from a steel one, and I'm also concerned about the health risks of non-stick coatings, but may be fine for you (do be aware that it's not advised to heat non-stick coatings above a medium setting on the stove though, because that makes the risks higher).
All the other things I cook in are glass or ceramic... those are for the microwave, or in the oven for casseroles, etc. They can be purchased relatively inexpensively at regular stores, or again thrift shops can be good.
Good luck!
Diane B.
2007-03-05 16:53:23
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answer #6
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answered by Diane B. 7
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