Posts Tagged ‘cleaning’
December 19th, 2010 | 
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Pots and pans are the basic necessities for the intermediate kitchen, but before you buy, you might want to consider all of the selections you have to choose the best ones for you and your kitchen. Pots and pans come in dissimilar materials like aluminum, anodized aluminum, cast iron, copper, non-stick, and stainless steel. Aluminum Aluminum pots and pans are commonly for less than most other kinds of cookware. Aluminum is lightweight but reasonably lasting and may withstand high temperatures. One drawback is that it reacts with acidic and alkaline foods altering the taste, you may still use aluminum and keep away from this problem by using anodized aluminum. Anodized Aluminum This type of aluminum cookware has a special coating to prevent the aluminum from reacting with sure foods. It is a outstanding choice to cook with, but the coating may be sensitive. To keep out of the way of damaging the coating, do not cook highly acidic and alkaline foods in them, also, hand wash these pots in warm, soapy water rather of putting them in a dishwasher with harsh soaps. Cast Iron Cast iron pans are likewise somewhat inexpensive, but may be a little more than aluminum. This type of cookware takes longer to heat up, but once heated, holds the heat well. This makes it idealisti for slow cooking and frying. The drawbacks are that it’s very sensible and rusts, stains, and becomes pitted easily. To best care for your cast iron, do not wash it with soap, but run a damp paper towel over it after cooking to clean any excess feed off. Lined Copper Copper pans are more pricey than most, but conduct heat exceedingly well. They heat up fast when on the burner and cool down fast when taken away from the heat. Copper pans must be lined with another material, other than as supposed or expected the copper reacts badly with feed making it harmful and altering the taste. For this reason, copper will have to be delicately hand washed and relined each few years. Non-Stick These pots and pans simple have a particular coating that keeps foods from sticking to it. These ought to not be washed in the dishwasher or with abrasive scrubbers, but gently washed in warm soap and water. Stainless Steel This moderately priced material is very durable, but alone, does not conduct heat well at all. For this reason, when buying goods for stainless steel, look for pots and pans with a thick layer of copper or aluminum on the bottom for better heat conduction. It is best to wash these in warm soap and water, and these may withstand nylon scrubbers. These are the main materials that pots and pans come in. And for the adventurous cook, there are other wondrous and stimulating types of pots to choose from like crock-pots, stockpots, saucepans, and crab pots to name a few.
Most helpful customer reviews 540 of 551 people found the following review helpful. So I plunked down the $230 (a seemingly insane amount of money for a pot, but I figured I was buying quality, and that it would last a lifetime), and when it arrived I started the bread recipe. But wait. The instruction manual — while saying that the pot is heat-rated for temperatures in excess of 500 degrees — stated the maximum temperature for the pot’s black phenolic lid knob was only 375 degrees. (I later found out that “phenolic” is just a classy name for PLASTIC.) So — how were all these people baking their Bittman bread with their Le Creuset pots? I Googled “Bittman + Le Creuset” and found a litany of horror stories about pot knobs melting and even exploding in the oven because people didn’t read the fine print in the owner’s manual. Of course, my Google search also brought me to THIS page, where I found this stainless steel replacement knob. The knob itself is perfect. It looks even better than the original plastic (excuse me — PHENOLIC) knob. And it’s nice that Le Creuset put its logo on top. What’s not nice is that the hardware it comes with doesn’t work — the screw is too long, and the knob didn’t tighten properly. No worries … I just used the original screw from the plastic (excuse me again — PHENOLIC) knob. Success! I have three main gripes with Le Creuset, however. First of all, a pot retailing for over $300 shouldn’t have anything made of plastic on it, period. Second, putting a knob that’s only heat-rated for 375 degrees on a pot that’s heat-rated for over 500 degrees is like putting cheap all-season tires that are speed-rated for 80 miles per hour on a Ferrari. Third — Le Creuset should have provided me this replacement knob — and everyone else who dropped hundreds of dollars on their pot — for FREE. 148 of 149 people found the following review helpful. 70 of 70 people found the following review helpful. Le Creuset should hire ‘Madge” for quality control as the screw included in the package was at least 1/4″ too long. And no one likes floppy knobs. 3 Stars for the oversight and wasted gas. A shorter screw would have pushed it to a 5. |
Shouldn’t have had to pay for this.
Size Matters
Posted in Stainless Cookware | 
Tags: Amazon, cleaning, cooking, diy, Ebay, howto, kitchen, Source News, Stainless Cookware, Stainless Steel, stainless steel cookware repair, Steel Cookware | 
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