Kitchen Products

Awesome, large, stockpot for recipes that serve a big crowd.  It’s definately a must have in my kitchen from now on.

Classicor 12 Quart Covered Stainless Steel Stockpot w/ Glass Lid. Durable and easy to clean 18/10 stainless steel. Tri-ply base construction with stainless steel interior and exterior w/ aluminum core for even heat distribution. Extra large size is great for preparing your favorite soup or stew recipes. Heavy-gauge knobs and handles are permanently welded for lasting durability. Oven proof and dishwasher safe. Induction compatible. Manufacturer’s 25 year limited warranty.

In the last year, news has surfaced that Teflon cookware might be toxic under the right conditions, and more people have since went back to their old stainless steel pots and pans.  Cooking on Teflon isn’t dangerous, what is dangerous is if the Teflon coating should chip off and contaminate the food.  It’s when people ingest these miniscule pieces of Teflon that problems can arise.  Despite stainless steel cookware not having the coveted non-stick surface, it’s much safer, and having to scrub a little harder is definitely worth your health. 

Stainless steel and its less well refined cast iron counterpart have been used for centuries as safe cookware, and show no sign of being replaced in the near future despite not offering a non-stick surface.  Some stainless steel and cast iron pans are so sturdy they can be handed down for generations. 

I just purchased a Gourmet Standard 12″ Professional tri-ply series saute pan with nonstick and lid.  I got a great pan for a great price! What a joy to use this pan.  It is my new favorite.  It sautes evenly without the fear of sticking and the helper handle on opposite side of the regular handle makes it wonderful to use and so easy to clean.  It’s an everyday pan in my opinion.  Don’t miss this limited time deal, I’m glad I didn’t!

Stainless steel kitchenware is great, but if you want to consider them a long-term investment, then you need to take care of them.  Here are some things to remember when you’re cleaning them:• If acidic foods sit in stainless steel for a long time, they may cause corrosion.

• If you boil something in a stainless steel pan, make sure the pan doesn’t boil dry, or it may discolor.

• Do not use bleach or ammonia on stainless steel.

• Do not use steel wool to clean stainless steel, as it may leave behind carbon steel fragments that will rust into the stainless steel surface. Use a nylon or stainless steel wool scouring pad instead.

• Do not use silver dip cleaners on stainless steel. They will leave a stain.