How to Cook With Cuisinart Stainless Steel Cookware – 3 Helpful Tips for Easier Cooking

If you’re new to cooking with Cuisinart stainless cookware, there are some things you should know about how best to use your new pots and pans. In this article, I’ll discuss how to cook with Cuisinart stainless steel cookware, so you can make the most of your new set.

1.) Do you need to preseason your Cuisinart Stainless Steel Cookware?

While preseasoning your stainless steel pots and pans isn’t absolutely necessary, it does help to prevent food from sticking. Stainless steel cookware doesn’t have a non-stick interior, like many of the pots and pans you can buy. The steel is very porous, and therefore it’s easy for food to get “stuck” within these pores. Seasoning the cookware helps to seal up these pores and prevent sticking.

To season your stainless steel pan, cover the bottom of the pan with oil and salt. You’ll want to pour in about 1/2″ to 3/4″ of oil. Place the pan on your stove burner, and heat it up until the oil begins smoking. Remove the pan from the heat and allow it to cool, until it is safe to touch and discard the oil and salt. Next, take a soft cloth and wipe out any remaining oil and salt. Your pan is now ready to use!

Now remember the porous nature of the pan I mentioned previously? This also means that whenever you wash the pan in hot water, those pores will open back up, and the oil used to season will be washed away. Therefore, you’ll probably want to repeat this process after washing your pan. Again, the preseasoning isn’t necessary, but it does help to eliminate a lot of food sticking problems caused by not having a non-stick interior.

2.) Use a lower heat setting

You’ll find that you don’t need to use as much heat as your used to, when you cook with Cuisinart stainless steel cookware. Due to how the pots are constructed, they tend to heat up very quickly. Start with a lower temperature than you think you’ll need and gradually increase your temperature until you get used to how the pans heat up.

3.) Prevent food sticking

There are few things you can do (besides seasoning) that can help prevent food from sticking to your pans. First, always make sure that your oil is hot before adding any food. You’ll want to preheat your pan, then add the oil and allow that to heat up, and only then should you add your food.

Don’t try put too much food in the pot at one time. If necessary, cook up smaller batches of food.

What if you get burnt on or stuck on food? Try some vinegar and baking soda to scrub away tough food spots. Another trick is to use a product called Barkeeper’s Helper, or a cleaner specifically made for stainless steel cookware.

By following these tips for how to cook with Cuisinart stainless steel cookware, you’ll not only enjoy cooking more, but you’ll also be ensuring that your pots and pans will last for a long time.



Source by Emily A. Johnson

How to Cook With Cuisinart Stainless Steel Cookware – 3 Helpful Tips for Easier Cooking

If you’re new to cooking with Cuisinart stainless cookware, there are some things you should know about how best to use your new pots and pans. In this article, I’ll discuss how to cook with Cuisinart stainless steel cookware, so you can make the most of your new set.

1.) Do you need to preseason your Cuisinart Stainless Steel Cookware?

While preseasoning your stainless steel pots and pans isn’t absolutely necessary, it does help to prevent food from sticking. Stainless steel cookware doesn’t have a non-stick interior, like many of the pots and pans you can buy. The steel is very porous, and therefore it’s easy for food to get “stuck” within these pores. Seasoning the cookware helps to seal up these pores and prevent sticking.

To season your stainless steel pan, cover the bottom of the pan with oil and salt. You’ll want to pour in about 1/2″ to 3/4″ of oil. Place the pan on your stove burner, and heat it up until the oil begins smoking. Remove the pan from the heat and allow it to cool, until it is safe to touch and discard the oil and salt. Next, take a soft cloth and wipe out any remaining oil and salt. Your pan is now ready to use!

Now remember the porous nature of the pan I mentioned previously? This also means that whenever you wash the pan in hot water, those pores will open back up, and the oil used to season will be washed away. Therefore, you’ll probably want to repeat this process after washing your pan. Again, the preseasoning isn’t necessary, but it does help to eliminate a lot of food sticking problems caused by not having a non-stick interior.

2.) Use a lower heat setting

You’ll find that you don’t need to use as much heat as your used to, when you cook with Cuisinart stainless steel cookware. Due to how the pots are constructed, they tend to heat up very quickly. Start with a lower temperature than you think you’ll need and gradually increase your temperature until you get used to how the pans heat up.

3.) Prevent food sticking

There are few things you can do (besides seasoning) that can help prevent food from sticking to your pans. First, always make sure that your oil is hot before adding any food. You’ll want to preheat your pan, then add the oil and allow that to heat up, and only then should you add your food.

Don’t try put too much food in the pot at one time. If necessary, cook up smaller batches of food.

What if you get burnt on or stuck on food? Try some vinegar and baking soda to scrub away tough food spots. Another trick is to use a product called Barkeeper’s Helper, or a cleaner specifically made for stainless steel cookware.

By following these tips for how to cook with Cuisinart stainless steel cookware, you’ll not only enjoy cooking more, but you’ll also be ensuring that your pots and pans will last for a long time.



Source by Emily A. Johnson

Induction Cooking – What Are the Advantages and Disadvantages?

While induction cooking has been popular in Europe and Australia for a number of years, this technology is just beginning to become popular in the United States. What is induction cooking? It is often referred to as heatless cooking because it does not require an open gas flame or red-hot electric coils. Instead, heat is generated by electromagnetic currents in the burners that respond to metal cooking pots and pans. When you cook on an induction cooktop, only the pan and food contained within it become hot. As soon as the pot or pan is removed from the burner, the cooktop surface becomes almost cool to the touch.

Advantages of Induction Cooking

Efficiency. The biggest difference between induction cooking and other methods is where the heat is actually generated. Gas and electric stovetops produce heat on a burner. This heat is then transferred to a cooking pan and then its contents. In contrast, induction stove tops generate heat in the vessel. There is no transfer from the burner to the pan. Thus there is virtually no wasted heat. According to studies, induction cooking is about 90% efficient, compared to electric and gas cooking that have 47% and 40% energy efficiency rating respectively.

Safety. Safety is a major selling point. With induction cooking, the burners stay cool (room temperature), eliminating the worry of burning your hands, using hot pads, or dangerous fumes being admitted into the air.

Time-saving. Induction cooktops achieve extremely high temperatures in a short period of time. During the cooking process, any adjustments to the heat are precise and almost instantaneous. Gas heat is fairly precise as well, but it takes longer for the burners to heat the pan to the initial temperature.

Comfort. Induction burners won’t heat up your kitchen. This appeals to chefs, caterers, and even home cooks.

Convenience. Food spills and boil-overs aren’t burned on to the stove and are easily wiped off. Most stove-tops are either easy-to-clean glass or ceramic. In addition, you can leave the pot on the burner after cooking without having to worry about excess heat burning your food.

Drawbacks of Induction Cooking

Cost. Typically, induction cookware is more expensive than gas or electric ranges, often starting at about $1,500. If you cooked with gas prior to switching to induction, you may need to rewire your kitchen to accommodate the 240 volts required for most induction cooktops.

Special cookware. For your pan to conduct energy, it must be magnetic. Induction can heat food only through pans made of steel or iron. You can test your cookware to see if it is compatible by passing a magnet across the pan. If the magnet sticks to the pan, the pan will work. Not all stainless steel cookware is compatible with induction cooking.

Availability. Induction cooking in the United States is still a relatively new concept. Therefore, induction ranges are not as widely available as their gas and electric counterparts. As the demand for induction cooktops increases, prices should begin to fall.

Waterless Induction Cookware

World’s Finest 7-Ply Steam Control KT17ULTRA Waterless Stainless Steel Cookware Set by Maxam offers inexperienced cooks and novices alike the best of all worlds. The waterless aspect makes it possible to cook healthy, nutritional meals for your family. Secondly, this set also allows you to experience the convenience of induction cooking. The KT17ULTRA set is constructed of 304 surgical stainless steel and carbon steel. Carbon steel is a metal manufactured from the elements iron and carbon. Carbon provides hardness and strength. This heavy-duty set was constructed specifically for induction cooktops and is guaranteed to last a lifetime. Its composition makes it slightly heavier than our other waterless sets. The 7-ply construction (including a layer of carbon steel sandwiched between layers of stainless steel) spreads the heat quickly and evenly. The steam control valve makes “waterless” cooking easy and healthier because it eliminates the need for grease or oil in cooking. This 17 piece set includes several saucepans, and lids, a roaster, skillet, double boiler, and even egg poaching cups.

If you are looking for the perfect set to combine the benefits of waterless and induction cooking, this set is ideal. Consider the purchase of waterless cookware an investment in your family’s health. If you have more questions about waterless cookware, induction cookware or waterless cooking or you are just looking for healthy recipes to prepare for your family, check out our site– The Gourmets Cookware.



Source by Marcia Klun

Induction Cooking – What Are the Advantages and Disadvantages?

While induction cooking has been popular in Europe and Australia for a number of years, this technology is just beginning to become popular in the United States. What is induction cooking? It is often referred to as heatless cooking because it does not require an open gas flame or red-hot electric coils. Instead, heat is generated by electromagnetic currents in the burners that respond to metal cooking pots and pans. When you cook on an induction cooktop, only the pan and food contained within it become hot. As soon as the pot or pan is removed from the burner, the cooktop surface becomes almost cool to the touch.

Advantages of Induction Cooking

Efficiency. The biggest difference between induction cooking and other methods is where the heat is actually generated. Gas and electric stovetops produce heat on a burner. This heat is then transferred to a cooking pan and then its contents. In contrast, induction stove tops generate heat in the vessel. There is no transfer from the burner to the pan. Thus there is virtually no wasted heat. According to studies, induction cooking is about 90% efficient, compared to electric and gas cooking that have 47% and 40% energy efficiency rating respectively.

Safety. Safety is a major selling point. With induction cooking, the burners stay cool (room temperature), eliminating the worry of burning your hands, using hot pads, or dangerous fumes being admitted into the air.

Time-saving. Induction cooktops achieve extremely high temperatures in a short period of time. During the cooking process, any adjustments to the heat are precise and almost instantaneous. Gas heat is fairly precise as well, but it takes longer for the burners to heat the pan to the initial temperature.

Comfort. Induction burners won’t heat up your kitchen. This appeals to chefs, caterers, and even home cooks.

Convenience. Food spills and boil-overs aren’t burned on to the stove and are easily wiped off. Most stove-tops are either easy-to-clean glass or ceramic. In addition, you can leave the pot on the burner after cooking without having to worry about excess heat burning your food.

Drawbacks of Induction Cooking

Cost. Typically, induction cookware is more expensive than gas or electric ranges, often starting at about $1,500. If you cooked with gas prior to switching to induction, you may need to rewire your kitchen to accommodate the 240 volts required for most induction cooktops.

Special cookware. For your pan to conduct energy, it must be magnetic. Induction can heat food only through pans made of steel or iron. You can test your cookware to see if it is compatible by passing a magnet across the pan. If the magnet sticks to the pan, the pan will work. Not all stainless steel cookware is compatible with induction cooking.

Availability. Induction cooking in the United States is still a relatively new concept. Therefore, induction ranges are not as widely available as their gas and electric counterparts. As the demand for induction cooktops increases, prices should begin to fall.

Waterless Induction Cookware

World’s Finest 7-Ply Steam Control KT17ULTRA Waterless Stainless Steel Cookware Set by Maxam offers inexperienced cooks and novices alike the best of all worlds. The waterless aspect makes it possible to cook healthy, nutritional meals for your family. Secondly, this set also allows you to experience the convenience of induction cooking. The KT17ULTRA set is constructed of 304 surgical stainless steel and carbon steel. Carbon steel is a metal manufactured from the elements iron and carbon. Carbon provides hardness and strength. This heavy-duty set was constructed specifically for induction cooktops and is guaranteed to last a lifetime. Its composition makes it slightly heavier than our other waterless sets. The 7-ply construction (including a layer of carbon steel sandwiched between layers of stainless steel) spreads the heat quickly and evenly. The steam control valve makes “waterless” cooking easy and healthier because it eliminates the need for grease or oil in cooking. This 17 piece set includes several saucepans, and lids, a roaster, skillet, double boiler, and even egg poaching cups.

If you are looking for the perfect set to combine the benefits of waterless and induction cooking, this set is ideal. Consider the purchase of waterless cookware an investment in your family’s health. If you have more questions about waterless cookware, induction cookware or waterless cooking or you are just looking for healthy recipes to prepare for your family, check out our site– The Gourmets Cookware.



Source by Marcia Klun