Belgique Stainless Steel Copper Bottom 18-10 Cookware

!±8± Belgique Stainless Steel Copper Bottom 18-10 Cookware

I Love these pots! They are worth the investment. They were bought on a strict budget and I do not regret the investment.

Belgique cookware is very beautiful to look at, but keeping it that way takes a little TLC. Excellent for use on a gas stove. Be extra careful when using electric stove though. Typically, electric burners are much hotter than cooking on a gas top. This cookware is designed to cook at lower heat. If your burner gets too hot, it will discolor the pan and possibly scar the copper bottom. Also, keep in mind that discoloration stains do not effect performance. There should be a care card that comes with each set that mentions these possibilities if cooking with electric heat. It also recommends for best results to season interiors by wiping with a little cooking oil. Seasoning is recommended 3 to 4 times a year. Belgique 's copper bottom has a protective layer to keep it from tarnishing in its packaging. This covering must be removed before using, otherwise the protective layer will burn to the copper base and leave black marks. To remove the protective layer dissolve 3 tablespoons of baking soda in 3 quarts of hot water and let the pan soak for 20 minutes. Rinse with cold water. After the removal of the protective layer, use a copper polish to retain the copper's luster.

Here is a few more tips that may help keep your Belgique looking as great as when you first got them.

1. They may look hard and smooth, but all pans and cookware are porous. Seasoning prevents a porous cooking surface from becoming carbonized within the ridges of its rough surface. By filling in these ridges, a barrier is created that prevents food from sticking to the surface.

2. Season metal cookware immediately after bringing it home from the store. Wash the item(s) in soapy water to remove any protective coating, then rinse and then dry with a towel.

3. Place the pan on a burner set on medium-low or in a 300-degree oven for about five minutes to thoroughly dry. Remove the pan from the oven with an oven mitt.

4. Place a few teaspoons of either peanut oil or lard on the pan and wipe it down with a paper or cloth towel. Now place the pan on the stovetop and remove once it begins to smoke. Another option is to put it back in the oven for 20 minutes. Let the pan cool, then wipe off any excess oil.

Belgique Cookware Copper

Belgique Stainless Steel Copper Bottom 18-10 Cookware

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T-Fal Cookware - Affordable Online Deals For 2011

!±8± T-Fal Cookware - Affordable Online Deals For 2011

CLICK HERE: www.amazon.com T-Fal cookware is available at down to earth prices on Amazon: T-Fal Ultimate Stainless-Steel Copper-Bottom 12-Piece Cookware Set T-Fal Initiatives 10-Piece Nonstick Inside and Out T-Fal Signature Nonstick 12-Piece Cookware Set, Black T-Fal Specialty 5-Quart Nonstick Jumbo Cooker with Glass Lid, Black T-Fal Signature Hard Anodized 12 Cookware Piece Set T-FAL Professional Gourmet Fry Pan- Black(10.25") Cook N Home 15 Piece Non stick Aluminum Soft handle Cookware Set T-Fal Specialty 12-Quart Nonstick Stock Pot, Black T-Fal Elegance Stainless-Steel 10-Piece Cookware Set T-Fal Signature Hard Anodized 10-Inch Skillet with Glass Lid

T-Fal Cookware - Affordable Online Deals For 2011

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Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set

!±8±Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set

Brand : Cuisinart
Rate :
Price : $206.00
Post Date : Oct 19, 2011 08:21:19
Usually ships in 1-2 business days

Find the tools for virtually any cooking task in this 12%2Dpiece set%2E Featuring durable and professional tri%2Dply construction%2C these stainless steel pots and pans have tapered rims to eliminate drips and spills while pouring%2E From Cuisinart%2E

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Best Material For Cookware: Is It Stainless Steel?

!±8± Best Material For Cookware: Is It Stainless Steel?

Although stainless steel cooks well, the question still comes to mind as to whether or not it is actually the best metal for cookware. The truth may be found by looking into the past. If you look at the antiques from some of the greatest restaurants in the past you will find that the cookware was made from two metals, not just one. It is said that adding a copper bottom to a steel or tin pan for cooking will give it a more even heat.

It has been proven that copper does indeed give a more even distribution of heat. And the pots have fewer burns than some others do. The problem with a copper cooking pot or pan is that there is a chemical reaction between the food that is being cooked and the copper that it is being prepared in. Thus using copper is a no go for cooking.

The only criteria for cooking utensils are that they heat evenly and that they do not leave behind that metal taste. Now we get to the real meat of this matter with aluminum and stainless steel the choices got better but still not the best. The cast iron skillet, although one of the best tools for frying is not suited for all food preparation.

The introduction of aluminum cookware took the heaviness out of cooking, with its lightweight, but food burns all too easily on a piece of aluminum cookware. It also has a chemical reaction to food as we saw in the case of the copper. Through research manufacturers have been able to do away with the reaction but they can do nothing with the fact that aluminum just gets too hot too fast.

Stainless steel has no chemical reactions but it is lacking in conductivity. That is why they came up with the idea to combine the non-chemical reactant stainless steel with a copper base to conduct the heat. These are by far some of the best pieces of equipment for cooking on the market today.

To answer the question, is stainless steel the best for cookware? The answer is a mixed, yes and no. Though it does a good job on its own combine it with copper on the heating surface and you have yourself a far superior piece of cooking equipment than any one metal alone.

You can even find aluminum cookware now featuring the copper bottoms as well as the galvanized steel. The possibilities in cookware are many, in the end it all boils down to what the cook thinks. Most cooks have pans made from different metals for cooking different things. It is personal preference that makes the final decision.

Best Material For Cookware: Is It Stainless Steel?

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