Cooking with Pots.Pans 'n Such

2011-12-04T14:00:00.000-08:00

Cast Iron Cookware can be used in conventional and convection ovens. All pieces of the cookware with the cast iron knob are oven safe up to 500 degree. However, cooking under 475 degree will ensure the best performance from your Cast Iron Cookware. Other Cast Iron Dutch Ovens with the black phenolic knob can withstand up to 400--450 degree in the oven. The plastic knob can be removed and the item can withstand up to 475 degrees. The stainless steel knob can be purchased at a local hardware store.
Naturally, the handle as well as the pan will become hot. ALWAYS USE A POTHOLDER OR INSULATED GLOVE WHEN HANDLING THE COOKWARE WHILE OVEN COOKING TO PREVENT BURNS. DO NOT use in the microwave oven, as this will damage the microwave oven. If you follow these rules your Dutch Oven will last for years.

Tips on Caring for Cast Iron Cookware On the Stovetop

2011-12-02T15:13:00.001-08:00

Try to use low to medium heat when cooking with cast iron cookware. For best results, preheat the cookware on medium heat for 2-3 minutes prior to adding food. This ensures a more consistent temperature during the cooking cycle. It is important to use the cookware on a burner of corresponding diameter (or slightly smaller) and at no time should a gas flame be allowed to extend up the side of the pan as this will cause overheating and staining. It will also cause the handles to heat up and could be dangerous.

To avoid spillage and the risk of boiling over, the pan should not be filled to more than 2/3 capacity. As soon as the boiling point is reached, the temperature should be lowered.

Avoid over-heating the pan and NEVER LET A PAN BOIL DRY ON A STOVE AS IT CAN CAUSE SEVERE DAMAGE AND CAN BE A SAFETY HAZARD.

Do not use metal tools or sharp utensils when cooking – they can scratch or chip the enamel.
Following these rules your cast iron cookware should last for years. Happy Cooking!

Frying Oysters in a Non Stick Pan

2011-09-19T10:11:00.000-07:00

Our summer vacation was wonderful this year. We took our boat from Nanaimo, BC all the way to Shoal Bay on West Thurlow Island. We went to Ramsey Arm, one of our favorite places and got up at 7 am when the tide was out. My husband, his sister, her son and I shucked our quota for the two days we stayed there. Every time we go to Ramsey Arm there is nobody there. It is a very long beautiful inlet. After 1 hour we had shucked 120 oysters. Meanwhile we pulled our prawn traps and got a few prawns. My nephew caught 2 ling cod and 1 red snapper. What a feast!

Here is the oyster recipe. Very simple but so good.

Ingredients:
Shucked oysters and cleaned thoroughly.
Egg, beaten
Vegetable oil
Wheat Germ

Using a non stick fry pan put approximately enough oil to cover bottom of the pan about 1/8th of an inch. Turn stove on to medium. I try to make all my meals as less fattening as possible. If you need more oil later go ahead and add some so they don't stick.

Have two bowls prepared. One with a beaten egg and one with 1/2 cup wheat germ. Put a few oysters into the beaten egg. Take one at a time (let the excess drip off) and put the in the wheat germ. Add more wheat germ if necessary.

When the oil is hot (not too hot) put as many oysters as you can into the pan without letting them touch each other. Brown slowly for maybe 4 - 5 minutes on each side. Drain on a paper towel.

Meanwhile find anything in your fridge that you can dip them in. Mango Chutney, Oyster Sauce, Teriyaki Sauce, Chipotle Ketchup etc.

We love eating oysters this way. Enjoy!

Cooking With A Stainless Steel Fry Pan

2011-05-24T17:14:00.000-07:00

Have you ever tried a Stainless Steel Fry Pan for cooking. I don't mean the non stick pans, I mean all stainless steel. I would not recommend cooking eggs in one because it will stick but I do highly recommend cooking chicken and other food in one. I use my 10' Stainless Steel Fry Pan quite often. I braise the chicken and then pop it in the oven.
Here is a recipe:
Cajun Chicken With Wine Sauce - For One Person
1 Chicken Breast -- Bone In Skin On
1 teaspoon Cajun Spice -- or whatever spice you like
1/2 teaspoon Olive Oil
1/2 teaspoon Butter
pinch Salt
pinch Black Pepper -- Grind
1/8 cup White Wine
1 tablespoon Butter (Optional)

Oven at 350F

1. Make a mixture of cajun spice, olive oil, salt and pepper. Rub all over chicken breast.
2. Heat frying pan on medium high (never on high) with the olive oil and butter. Put breast side down and cook for 3 minutes. Do not move the chicken breast as this is making the skin crispy.
3. Flip chicken and put the stainless steel open fry pan in the oven.
4. Bake until chicken reaches 155F. About 30 minutes for plump ones.
5. Take out of oven, tent the chicken in foil and let rest for 5 minutes.
6. Put the fry pan back on the stovetop and add the white wine. Deglaze.
7. Reduce to thicken 5 minutes or more on medium high heat then add 1 tb of butter.
8. Serve chicken with a few drizzles of sauce.
Deglaze means to get all that brown stuff off the bottom of the pan and mix with the wine.

After your Stainless Steel Fry Pan cools off let it soak for a few minutes in warm soapy water for an easy cleanup. Simple recipe but so good!

Italian Sausage, Prawns and Feta Pasta

2011-05-24T15:25:00.000-07:00

For 4 servings - Takes approximately 20 minutes
4 Italian Sausages
12 - 16 prawns shell removed (optional)
3 Red Bell Pepper sliced
1/4 teaspoon dried Thyme
2 - 3 Garlic cloves chopped
1 teaspoon dried red chilli flakes
1 Tablespoon olive oil
3/4 cup of feta cheese, crumbled
1/4 cup fresh basil chopped
3/4 cup Greek Olives pitted. (optional)
2 - 3 cups of dry rotini or other kind of pasta

1. Cook pasta in your stainless steel stock pot as directed on package.
2. Meanwhile, remove casing from sausages and break into 1/2 to 1 inch pieces. Cook in your 10 - 12" stainless steel or cast iron skillet until lightly brown.
3. Add prawns. Cook only for a few minutes until they are slightly opaque.
4. Remove from heat and add thyme, garlic and red chili flakes.
5. Drain noodles and toss with olive oil in a large bowl. Add sausage and prawn mixture, feta and basil. Serve immediately.

Cast Iron Cookware is Gaining Popularity

2011-05-16T14:28:00.000-07:00

Home cooked meals are always the very best. These days it seems like less and less people have the time and energy to provide nutritious meals straight from the kitchen for the family. Instead a quick stop at MacDonalds for some burgers, or KFC for a bucket of chicken has become the more popular choice. Though they are quick and convenient these definitely are not the best choices when it comes to the health of your family. Nothing helps growing minds and bodies like mom's home cooking.

Being too tired to cook dinner after a long day may not be the only thing stopping you from pulling out the pots and pans. Just the thought of having to scrub those dishes after dinner is enough to deter most people from the process of cooking dinner. What most people don't realize is that the problem may not be the cooking but the cookware they are using. Cookware has evolved, but using the classic cookware is the best way to make the whole family dinner experience faster, easier and more convenient. Cast iron cookware is back and gaining more and more popularity every day, with its natural non stick qualities it is opening doors into the quick and easy dinners at home with an even easier clean-up.

Cast iron cookware has been around since our grandparents learned to cook. It is the number one choice in cookware and can last a lifetime. Made of molten iron cast iron cookware is versatile, durable and easy to clean. It is capable of withstanding high temperatures and retaining that heat to thoroughly cook your foods and keep dinner warm while you are setting the table. This is why cast iron is used in the very best of restaurants and is favored by the professionals. It keeps the food warm long enough for the chef to prepare the rest of your meal.

If you are planning on purchasing some cast iron cookware be sure to do your research first. Make sure you do not confuse the cast iron cookware with its competitor cast aluminum cookware. Cast aluminum cookware is also a popular alternative but it comes with health risks. Aluminum has been linked to Alzheimer's disease and can pose a high risk to the human nervous system. Cast aluminum cookware looks very similar to it's cast iron competitor but is much lighter in color. I would suggest you go for the enamel cast iron cookware, as it poses no risk to your health and is equally as efficient to use in the kitchen.

So cook like the professionals and bring the restaurant home to your own kitchen. Forget that bucket of chicken and start discovering the joy of preparing a healthy, nutritious, home cooked meal for your family. You will receive instructions from Pots.Pans 'n Such with your purchase of this easy, cleanup cookware.

Sometimes You Should Not Believe What You Hear When Buying Cookware

2010-07-06T21:53:00.000-07:00

There are so many brands on the market for cookware; be it Stainless Steel, Cast Iron or Non Stick Skillets and Pots and Pans. Some brands are after Chefs names, Celebrities names and then there are some that are made just as well or better that will not cost you a large amount of money, will last for years to come and do not have a brand name that everybody has heard of.

I have just seen an ad for pots and pans on the market that you do not have to use any oil or butter and they swear that this cookware will last and look good for many, many years to come. Sounds great to me but I do not understand why there is only a 12 year warranty on them when other internet stores are selling their cookware for a 25 year warranty or limited lifetime warranty.

When buying a good set of cookware you should buy in the medium price range. Read about how to take care of them before you buy. Many internet stores have "Use and Care" information. Do not believe you can wipe a pan with a paper towel and put it away. This not a good idea. You could become quite sick if any residue was left behind which would cause bacteria and mould. Especially when it comes to meat and chicken. The people who teach the Food Safe Courses would be flabbergasted. They recommend cleaning your pots and pans in 45 degrees Celsius dishwater. Always allow your cookware to cool before washing it.

Overheating empty non-stick cookware may produce fumes. These fumes are not harmful to humans and all pets.....except birds. Birds have sensitive respiratory systems. When using non stick pots or pans high heat is not recommended. The clad layer on the bottom will efficiently distribute and maintain the heat. Start with medium heat and reduce to a lower setting once liquid is boiling or meats are seared. Overheating can cause foods to burn and can cause discoloration to the pot or pan.

Do not jump blindly into buying cookware because you have seen it on TV. First read carefully the information that is on their site. Look at the warranty. Be a smart shopper.

Tips on Cooking with Stainless Steel Pots and Pans

2010-03-30T09:07:00.000-07:00

Buying new stainless steel pots and pans is so important to a person who loves to cook. You want to concentrate on the meal not the washing up after. After serving a lovely meal you do not want to take up too much time cleaning up so therefore you have to purchase good quality cookware.

Good quality cookware with a durable coating that will not peel off or lift from the cookware surface does not have to be expensive or a brand name. There are many products for sale on the market that are just as good.

Many people do not know how to use a coated fry pan or saucepan. Some people are really hard on their cookware. Burning their food onto the pan or scratching them. Then they throw them away and go buy new ones. I read this many times in cookware discussions. The cause of this is too high heat or not good quality cookware.

So here are a few tips. You never start with the high heat. You always start with medium high heat and then go down to medium. This is better for the fry pan and easier cleanup. You should not have to scrub your pots and pans. When washing up and the pan has residue on it soak the pan for a couple of minutes in the dish water, then wash and it will look like new. Also if you stack your frying pans put something between them like a baggie.

Some coated pots and pans on the market can be used with a metal utensil. This is so much easier to deal with then the plastic ones.

Stainless steel pans without the coating are great to use. If you have a rainbow effect on your pots and pans this means they have been used on too high heat. A stainless steel cleaner should clean this up.

I braise my meat or chicken in my stainless steel fry pan and then put it in the oven to finish cooking. When the meat is ready I like to make a wine sauce on the stove top from the drippings and reduce it to a slightly thick sauce. The great part about it is you are only using one pan!

Always remember, never use high heat on your cookware. It isn’t necessary. Let it cool before putting it in dish water. Place a cloth or baggie between them and you will enjoy using your new pots and pans for many years.

Everyone Should Own A Dutch Oven

2009-11-28T17:10:00.000-08:00

The dutch oven is a classic. Our mothers and our mother's mothers entertained and prepared dinners for years using this one essential piece of cookware. The dutch oven provides the cook with a huge variety of dinner options. From roasts and stews to apple crumble and delicious cheesecakes it is the number one cookware choice for people everywhere.

There is so many benefits to using a good quality dutch oven that there shouldn't be a reason you don't own one. They are absolutely incredible for going from a high heat on the stove to a lower heat in the oven, which is perfect for cooking the meat for your stew without having to transfer your browned meat from a pan. They also hold their heat extremely well, which I love because its great for slow cooking and keeping dinner warm.

If your shopping around for a high quality dutch oven you will have a couple of options. Both are extremely effective in helping you create fabulous home cooked dinners. You can either go with a stainless steel or the classic cast iron. The choice you make should depend on the type of cooking you plan on doing most often. Cast iron is fabulous for maintaining heat so it is perfect if you plan on doing a lot of slow cooking. Pot roasts and casseroles will turn out beautiful in a cast iron dutch oven. Cast iron also looks gorgeous on the dinner table if you are having guests over. If you find that you cook dinners that are meant to be cooked quickly you may decide to choose a stainless steel dutch oven. Stainless steel will provide you with the best benefits for quicker dinners. Lasagna and ribs are perfect for a stainless steel dutch oven. Both cast iron and stainless steel are great for easy clean up. Just be sure to choose cast iron with porcelain enamel for the most efficient clean up job.

Shopping for a dutch oven can be a lot of fun. It is exciting to think of the options you will have and the creations you can make for dinner with your new piece of cookware. The Internet will definitely provide you with the widest variety of dutch oven options. They usually range in price from $50.00 up to $150.00. Some websites offer slashed prices so really shop around to find the best deal. So start looking today and enjoy your new amazing dutch oven because you won't regret your decision to buy one.

Steaming Vegetables

2009-11-11T13:59:00.000-08:00

Personally for me if I am not roasting my vegetables the only other way to go is to steam them. The stainless steel steamer that comes with your pots and pans is fabulous to use with many different kinds of vegetables and other foods also. It not only keeps the nutrition in the food but tastes so much better than boiling them in a saucepan. I cannot remember the last time I boiled a vegetable.

Most of us were brought up on the idea of boiling a vegetable in a saucepan but through the years many of us have regarded this as a way of over cooking.

Most vegetables you can steam. I steam corn on the cob, potatoes, yams, brussel sprouts, asparagus, eggplant and other vegetables; but I do still boil my frozen peas but only just to the boil and then they are done. If you are adding frozen corn or peas to a stirfry you do not have to cook them first and the taste is so much nicer.

Another food you can steam is whole crab legs, prawns, mussels or clams. You will find you will never cook your vegetables or shellfish any other way. If your vegetables or shellfish are ahead of the main dish you can turn your steamer off just before they are done and they will be still be crisp when your main course is ready to eat.

So next time you cook vegetables get out that stainless steel steamer that goes with your stock pot and you will never boil vegetables again.

An Article for New Mothers

2009-11-10T15:04:00.000-08:00

As a new mother having a baby can completely transform your life. This beautiful and amazing tiny person needs you day and night to teach, love and to provide for on a constant basis. Whether you have chosen to breastfeed or introduce infant formula into your baby's diet choosing the safest brand of bottles is very important.

We all know that breast is always best when it comes to baby's health, but when you are a mom on the go you may consider the option of pumping and storing your breast milk for those times when you are already running late for that doctors or dentist appointment or you simply just need to give your sore breasts a break. A lot of experts will say if you switch from breast to bottle and back to breast your baby will experience what they refer to as "nipple confusion". This is when baby decides he or she prefers the bottle over the breast and will refuse to latch onto the breast. You can prevent this from happening if you decide to use a bottle with a nipple that is most similar to a woman"s nipple. You want to consider the shape and feel of your own breast as you shop around for a brand of bottle. You will also want to take into the consideration the size of the nipple hole and how fast the flow is. The type of nipple you choose should depend on your own milk production and how hard your baby has to suck to get a good flow. If your baby is sucking fairly hard and has to work for the milk then you will want to choose a slow release nipple. This way baby still has to put in the effort to receive the milk and will be less likely to overeat which could result in nipple confusion.

Of course you want the best for your child. You want to be absolutely sure that the bottles and other baby accessories are safe and will not harm him or her in any way. When choosing a brand of bottle be sure to double check that the label on the bottle packaging clearly states that the product is FDA approved, and BPA free. BPA stands for Bisphenol A, which is a building block of plastic that can be hazardous to humans. Many retailers still have products containing BPA on their shelves so be extra careful and do not assume that a product is BPA free unless it is clearly stated on the products label.

There are just a few more choices to make before you finally decide on a brand of baby bottles. There is always the option of whether you want a bottle with a silicone nipple or a latex nipple. Many women prefer silicone because it will not wear off and will not retain odors. It is comfortable, sturdy, durable and easy to clean. You will want to make sure your bottle is dishwasher safe as well as refrigerator safe and can be sterilized properly. It is also crucial when choosing a bottle to pick one with an air venting system. Bottles that have the proper air ventilation will reduce babies chance of swallowing air, which can sometimes lead to colic.

So whether you choose to breastfeed or introduce infant formula into your baby's diet, choosing a brand of bottle is very important. Careful shopping around and researching the type of bottle that will suit your baby best is crucial to prevent nipple confusion and to prevent harmful chemicals from entering the breast milk or formula. By taking your time you can choose the best possible bottles for you and your baby. I would strongly recommend searching the Internet for baby bottles and accessories as this will provide you with the widest range of options and you can shop from the comfort of your own home.

BPA Free Food Containers

2009-10-30T13:45:00.000-07:00

Since we have all found out that the plastic containers we have been microwaving for so many years causes chemicals to leach into our food it has become quite worrisome. We all want to stay healthy and do the right thing for our family.

Now they have a new product on the market that is made with tempered glass called Glasslock with a silicone seal lids to use in the microwave and to store the leftovers. This is a great product because it can be put in the freezer and from the freezer to the microwave. They come retangular, square or round with an airtight and watertight silicone seal lids. The glasslock container looks perfectly presentable on your luncheon or dinner table.

Also, there is now another new product on the market that is using the latest nanotechnology. These plastic containers are infused with Nano-sized particles of silver that reduce the growth of mold, fungus and bacteria allowing foods to stay fresher up to 3 times longer. There is Go Green Basic and Go Green Premium. They are microwave safe without the lid attached. The lid is also has an airtight and watertight silicone seal.

Using silver in the Nano Silver Products has been scientifically proven to be anti-bacterial material. It naturally inhibits the growth of bacteria, viruses and fungi on the surface of these containers. Food odours and staining do not penetrate these containers. It is a safer way to go for yours and your families health.

Lunch on Me

2009-10-29T15:48:00.000-07:00

I have to tell you this fish story that happened at Browns Bay last week. A guide and his client were out fishing. The client caught a 25 lb salmon and brought it back to Browns Bay Marina to be weighed in. They have a board where the office people write down the name of who caught the salmon and the weight.

So they weighed the fish and left it on the dock in a tote with his tail sticking out at the weigh station and went to the office to let them know what weight to put on the board.

In the meantime, the local seal saw the goings on and jumped up on the dock and stole the salmon.

I think the guide was madder than the client!

One Pot Recipe

2009-10-28T16:27:00.000-07:00

Being on a boat and making dinner you sometimes want to make something quick with little cleanup to get back into the fishing, scenery and socializing. One of my favorite recipes is made in a cast iron dutch oven. It is with leftover roast beef and is what they call a comfort dish.
Here it is: Don't be afraid of too much spice!

Roast Beef Italian Stew

For 2 Servings
1/2 cup Onion -- Chopped
1/2 cup Green Bell Peppers -- Chopped
1 TB Olive Oil
1 1/2 cups Roast Beef -- Leftovers
2 cups Beef Stock
1 3/4 cups Diced Tomatoes -- Canned
1/2 TB Dried Oregano
1/2 TB Dried Basil
1 cup Mushroom -- Cut In Large Pieces
2 TB Fresh Basil

1. Cut onion and green pepper into 3/4 inch pieces and roast beef and mushrooms into 1 1/2 inch pieces.
2. In your cast iron dutch oven saute onions in olive oil for 3 minutes add green pepper and saute 3 more minutes.
3. Add beef, stock, tomatoes, oregano, basil and mushrooms and reduce heat to very low and simmer 45 minutes, stirring occasionally.
4. Season with salt and pepper. Add fresh basil when stew has been cooked to desired consistency and cook 5-10 minutes more or use it as a garnish. Serve hot.

This is such a simple dish after a large roast beef dinner the night before. Such easy cleanup using enameled cast iron cookware. Enjoy!

Smoking Chum

2009-10-24T12:13:00.001-07:00

Well, I have been so busy I haven't had too much time to write anything. I went to the Chum Derby to volunteer and came home with 100 lbs of fish. Some people like to fish but do not want to take the time to deal with cleaning and smoking them. Chum should be smoked, it is much nicer that way. The first batch went in. I had brined it with just 4 part brown sugar and 1 part non iodine salt for 24 hours, rinsed it, let it sit for 1 hour then dipped the chunks of fish with their skin on in honey. Then I let it sit for a while longer and put it in the smoker with apple and cherry wood chips. It was very good. Unfortunately, I was so tired from a long weekend of fishing, filleting, live music and of course a few glasses of wine, I had to smoke them overnight. My electrical cord in my smoker was not working properly so it took more than a 12 hour smoke but we did it. The next batch was much better since we replaced the cord. There was so much fish to deal with that my kitchen was a disaster.
All said and done for the smoking then we had to vaccum pack it all. Don' t forget to take off the skin if you cut the fillets into chunks. This was a two day or more procedure for all of this but it is so worth it! Anyone got any smoke salmon recipes?

2009-09-26T14:54:00.000-07:00

The Pinks and Chums are Here!
The best part about it coming up to October is the chums are coming in. This means time for smoking fish. Pinks and chums are great for smoking as they are fattier than your sockeye, tyee etc. I usually put mine in a brine about 10 at night in the refrigerator, filleted of course with skin on. Then in the early morning I rinse them, pat them dry and leave them to form a glaze for 1 hour. Then here is the fun part. Set them on a oiled sprayed rack for the smoker and baste with - Oh there are so many combinations - thick terayaki sauce with sweet chili sauce and garlic, Honey mustard with red wine vinegar, steak spice in a little oil to make it stick to the fillet, pure maple syrup and garlic. I use whatever I have in the refrigerator. Baste the salmon in theses sauces. Don't forget which rack is which sauce. You can smoke them for 10 hours or so depending on the thickness of the fillet. This is why you have to start in the early morning. Use 3 pans full in a Big or Little Chief. Relax and fill the next one when your not busy. They usually last 1 hour each pan. Alder and apple wood shavings is nice, but whatever you want to experiment with. Now you can eat as is, vacuum pack them and make your favorite smoke salmon dish with some good quality pots and pans.

Cooking for Company

2009-09-06T13:37:00.000-07:00

Cooking is one of my favorite things to do but I do not like to spend a long time in the kitchen. I always have most of it prepared before my company comes because it is very important to visit with your company also. So you choose meals that have one main dish that takes a bit but the rest that go with it like vegetables, salads etc. need to be quick or prepared ahead. Therefore you only have to think mainly about the main dish. Who wants to be stressed with company present. A one pot meal in a cast iron pot is quick and can be very good and not much work. Always choose something you have done well before. Many times I will find a recipe that sounds good, try it and do changes to it until I feel that it can be done easier, quicker and can taste much better than the original. Don't be afraid to add the spices! So do some nice combinations with good presentations but make it easy on yourself. That's how I like to cook! How about you?