Contemporary Cookware Guide

Pots and Pans & Kitchen Cookware

3 things you need to know about how to buy Cookware!

Who-ware, which-ware, kitchen utensils what-ware!?! Copper, aluminum, stainless steel, by God! Where am I going, what path should I follow? Cookware is a very confusing and is not provided by the lords of retail. Despite what you hear in advertising, a well-informed client is not a good client. By contrast, a customer is a customer confused you're buying more than they need. The hope I have is that I can help you become a more informed buyer. So let's dig in shall we?

This first part Article is to explain what is made of kitchen utensils and may be the best choice for you. Of course, only you can decide what is appropriate for you.

With that thought in mind, let me say three things in advance can save you more discomfort and anxiety.

One are approximately 6.5 million people with life on the planet and I think it's safe to say little more than six billion of them prepare their meals as gourmets, gourmands and culinary snobs would call less than adequate kitchen utensils. And these people seem to be doing very well thank you very much.

Two, you must be honest with yourself about who you are and the reality of his culinary life. If you cook most of their food from cans, jars and bags – then what is cooked This food really does not matter. This is not to judge or to appear arrogant, but you can have a big family with jobs and children need to be here and there every day. You may not have the time or energy to do any cooking style. Do not despair, just use the tools you have and feed his family. If your family is happy with the food that you love doing and then do not let anyone tell you that you need a piece of luxury kitchen. You can make recipes from the cookbooks of large and / or famous chefs with basic cooking utensils and things will work out. My grandmother was a great cook and apart from their pans cast iron, your kitchen was not large.

Three, make sure to match your quality cookware to the quality of range. In other words, if you have a high-end, high BTU Viking stove or range, then please do not use low-cost steel, stainless cookware only. The output High BTU serious cause hot spots, unwanted rapid and uneven cooking. Even the simplest dishes in turn, was disappointing. As discussed later in this article, pots and pans made of metal thin bad drivers do not produce good results. On the contrary, if you have heavy cooking utensils, and a high-end Low BTU / electric, "radio that comes with the place," then you will find that food takes longer to cook and, depending on the heat source, is not correctly and uniformly heat the metals used in pots and pans. This mismatch in the elements can cause even his most daring culinary experiments to fall below expectations or be frustrating. Old electrical ratings are not slow to heat and cool, but highly unresponsive. Electric stoves more new ones are much better, but again the matching rule is still valid. In general, did not discuss new kitchen unless you are ready for commitment right to the source of heat and cooking utensils harmony.

Before continuing, there is a special rule for induction cooktops. While these stoves and kitchens are very efficient and very effective, they require a magnetic contact to generate heat. The problem is that the list of kitchen utensils, work is relatively short. The rule is if you can stick a magnet to the bottom, it will work.

So with that said – let's talk about metal!

It says that copper is the best metal kitchenware and most of them (which they are) are correct. Copper has better heat conductivity of all metals used for cookware. But before it is too late and buy thousands of dollars of copper pots and pans, let's take a quick look at the factors that make metals good or not so good for cooking.

I can hear some of you screaming now "Aaaaaagh! Here comes the technical boring stuff that makes me a headache!". If you are looking charts and tables and scientific formulas, this is not your item. There are many good articles out on the net that go into such details. I only speak about the terms and try to relate what you see in the retail jungle. I do not think that the teaching of all technical aspects of metal utensils kitchen that makes you a better consumer.

1.) There is thermal conductivity. This simply indicates how well an energy of dispersed metal (Heat of a flame or burner) on its surface. Copper is by far the best conductor of energy. It is almost twice as good as aluminum. And the two are far ahead other materials.

2.) There is also heat capacity. This tells us how much energy (heat) can contain metal. Iron melt has more heat than copper and may surprise you to know that stainless steel is second only to aluminum in the amount of energy it can hold.

People have come with a combined measure of these two items called thermal diffusivity and heat. This is a fancy way of saying take two numbers or previous terms together and create a single measurement. Copper is first, followed by aluminum, cast iron, carbon steel and stainless steel.

Now there are wild cards here as the thickness of metal and metal combined.

OK, let's start with the thickness. Yes, a thicker metal will diffusing best, cast iron, but never more than copper or aluminum in the overall performance no matter how thick. But can we say about 5 mm aluminum out and 2.5 mm of copper. Yes, to some extent, but not be so sensitive. When shopping for kitchen utensils, just be aware that the thickness is not always better, however, will be a factor in prices.

Then combine the pure metals or metal utensils better than one? This is where the marketing and science comes into play. marketing types try to convince the science that particular design is superior. As to whether it is cooking difference that can be debated. In my opinion, the metals combined, in most cases, make better kitchen utensils, provided that the manufacturer has a good reputation and the products are good quality materials.

However, we must look to a frying pan is made entirely or completely covered by the noble metal. It also makes the metal cover the entire upper surface of the pot / Pan or just the base? The combination of metals can give the best of each metal and cooking can be enjoyable for the cook home. For example, a 5 mm aluminum pan with stainless steel core inside and out will give you the benefits of the thermal diffusivity of aluminum and ease of use and durability of stainless steel. A copper pan with all stainless steel interior will give you the superior performance of copper with the ease of use and durability of stainless steel. I have used copper pots and pans, aluminum base and the base of copper pots and find that the performance difference is negligible, depending on the task. Yes, a copper pan at all live up to its exalted reputation. A thick aluminum pan all also performed well. Do I notice a difference between copper, aluminum core skillet Demeyere 5 mm, my skillet industrial grade aluminum and my pans SITRAM copper base? Yes, I would say that the copper SITRAM Demeyere and perform far better than pure aluminum and Demeyere pan is better than SITRAM.

But that brings us to the obvious question of whether the higher cost of copper and Viking Demeyere or equal to the same level of superiority: it is that each one chooses. For me, it does not. Copper remains the best and highest price, but in comparison I think those other types of cookware are close enough for most of us, and combined with cost savings that are viable options for gourmet cuisine. Within each sub-classification is following the same axiom applies. For example, is not always proportional Allclad better than other brands of cookware three layers.

Another thing to consider is that certain metals are better at tasks than others – copper, iron and aluminum for enameled cast iron pans for cooking and slow cooking, pans, cast iron high-temperature frying, you get the idea. I cover this topic in each area description below. My point here is that you do not have to buy all the parts of a class of cooking utensils or the manufacturer.

So without further ado, let's talk about how they present these metals, what is best and who makes them.

Copper –

Copper is usually accepted as the best material available for the total use of cooking. Generally, a copper body with either tin or stainless steel inside. tin coating allows most of the heat to pass, does not react with food and is generally considered the best way forward. However, the tin coating wear or melt, even if treated well. If you see a peak of copper through the interior of the pot or pan, it's back to canned. This can be done professionally or kitchen kits and sold in hardware stores. stainless steel liner is easier to clean and work with and most important, will not disappear or melt. If it melts or separate Copper, please stop cooking immediately ARE A DANGEROUS PERSON! There is some loss of energy with stainless steel because it is a poor conductor of energy, but not enough to make the copper loss of no effect. Solid copper allows the reactive nature of copper to improve the volume of whipping egg whites or make a Zabaglione. Beware copper thickness and design in general. The fact that the manufacturer says that copper is not to say what you think. utensils pure copper cooking is heavy. See the section below on the copper coating similar to the old Revereware. The types of handles of iron, brass and stainless steel.

Manufacturers –

The two producers of copper cookware in the U.S. longer available and Canada are the French Mauviel, Ruffoni and Italian. Typically you will see 2 to 2.5 mm of copper. There are others out there, Sur La Table offers a line of copper briefly about a year ago (which is no longer available) and some types of celebrities have their own brand of copper. You can also get traditional hand hammered copper in America and Europe. I visited a shop in Montepulciano, Italy, where hand craftsmanship was banging pots copper 3 mm thick. Custom kitchen utensils sold to the best chefs from around the world, but I know it is not unique. Expert yes, but not unique. In Brooklyn, New York, for example, a company called Hammersmith sells handmade copper.

Styles –

copper pots come in all shapes and styles. In general, no pans come with lids. Saute pans, pans, grills and some come with lids.

Uses –

There is no purpose or use in the kitchen where copper can not perform very well. It is very sensitive to changes in heat and therefore very suitable for most purposes. Copper provides constant even heat. As mentioned earlier, the combination of thermal conductivity and heat capacity has no rival. Note that some pieces that are so effective, that affect the cooking time. For example, a copper pot roast can reduce cooking time by I always cook by temperature and not time. This is always good advice in general. Cooking time varies according to the form of cooking and the PAN. NOTE – The copper is not can be used with induction cooktops.

Copper Clad –

Copper Clad is just what it says it is: a copper core covered by stainless steel. Generally, there is aluminum in the layers somewhere. The idea is that you get the benefits of copper without cleaning and problems maintenance. It should only be considered core copper when copper is the core of the piece complete. If only a segment basis, this is called copper base I cover below. These are very nice options and it seems to provide the benefit they claim. They are usually more expensive than aluminum core and in some cases the cost of rival copper. Are they better than aluminum core? I would not say that, but it depends on the manufacturer. The more commodity producers of aluminum could be as good. Demeyere copper core is only in their pots and saute pans. The handles are usually made of stainless steel.

Manufacturers – Allclad, Demeyere, MIU

Styles - You will find the forms and styles are mostly pans, saute pans, pots and stockpots. Although Allclad has the largest selection, only find the standard pieces in the largest consumer culinary shops. Online should not be a selection more varied. I have not seen roasting pans or pieces of other specialties in the copper core. The tapas that accompany these stainless steel containers.

Uses - No use these containers will not perform well in their preparation. On the basis of available molds you'll find more functional. As I said, there are only pieces not found in the copper core. NOTE – induction cooktops, check with each manufacturer to see if the outer layer of stainless steel is magnetic – not all – or just bring a magnet with you when shopping.

Copper –

This line of pans is similar to the baseline aluminum. The listed company, SITRAM, produces an excellent line of cookware. Heavy stainless steel copper bottom and turn right. They produce a constant heat. I'm not aware of any other companies producing copper bottom pots available for sale in the U.S.. They are a good value compared with copper, aluminum core and copper core. PLEASE BE CAREFUL HERE … I'm not talking about low cost pans with a layer of copper, which are abundant. I that containers with a copper disc connected to the bottom. The handles are heavy welded stainless steel and have no rivets inside the kitchen.

Manufacturers – SITRAM (France, sold on the bridge of cuisine in New York and online)

Styles – You will see pans, saute pans, pans, round (Braised / salt tout) and stockpots.

Uses - generally a good functionality of any use in the pan suites. We compare favorably with any cookware line to the top. It is not as good as pure copper, but work very well for the serious home cook. I love very much mine. NOTE – these pans can not be used with induction cooktops.

Aluminum –

This cookware can be found in state pure supply of restaurants and some hardware stores throughout the country. They are usually thick pieces of weight that is found in most professional kitchens in the U.S.. Son very reactive and not suitable for dishes with citric acid (lemon, tomato, etc..) Do not poison, but they can give food to the left in a long time after a metallic taste. aluminum cookware is pressed into shape. You will see weights and styles, but in general, thinner and lighter cookware, less costly it costs. The other available are aluminum pans with a nonstick interior and an optional thin enamel coating. These are in the rank low price. For the aluminum core and aluminum smelting read. Handles can be aluminum, steel and iron at times. A caution with aluminum without lining: in the dishwasher that fade and possibly other damage due to metal interactions.

Manufacturers –

There many manufacturers of this pans out there. Restaurant supply places have several manufacturers. Many departments and other shops selling a form of non-stick pans coated; common marks that may appear are Silverstone (all non-stick, out of range), T-FAL, Tramontina, with store brands where you can even see pure aluminum exterior with nonstick interior.

Styles – aluminum cookware can be found in all styles and shapes. They come in pans, pans, roasting pans, stockpots, toasters and saute pans.

Uses – The aluminum is best suited for any task that does not use acidic foods. Overall quick frying, sautéing and boiling water. I'm not sure they are the best slow-cooking stews or sauces subtle. Grill pans are Information includes good and most of the aluminum bakeware quality. NOTE singing – aluminum is used with induction cooktops.

Base Aluminum –

There are many companies that use thick stainless steel for the main pot, and then put an aluminum plate at the bottom. These work very well and depending on the design can be very effective, producing a constant heat. Not valid argument against the need for aluminum all the way up the sides a mold, except perhaps a pan. I do not Ignore this style of cooking. They are usually a good value and can perform very well for many years.

Manufacturers – SITRAM, Demeyere, Farberware, MIU, Marketing, Metro

Styles - You will find forms and styles are mostly pans, sauté pans, saucepans and stockpots.

Uses - The cups will be good for any application where the piece suits. In other words, frying, sauteing, sauces and soups, etc. I love the function and performance. They are durable and easy to maintain and clean. NOTE – QTY aluminum base to use with induction cooktops, unless there is a magnetic layer of stainless steel.

Coated aluminum / aluminum core –

This is the tool kitchen are almost everywhere. It is often called Tri-layers, which means it is the core of aluminum between two layers of stainless steel. Three layers is more cookware popular and advertising sold in North America. Quality can vary from excellent to so-so. This is what you see chefs / cooks on the Food Network use. The quality varies depending on the thickness of the layer of aluminum, stainless steel type, handle and lid designs. Each type of cook can use these containers to great effect. If you heat or create and serve good food, these pots will serve you well. There are options in every price range. AllClad pioneered here and according to many is the best manufacturer in this field. For me, AllClad, Viking, and Demeyere Mauviel are the best. However, they can be very expensive. If you do not want to spend the money, Cuisinart, KitchenAid, and Sur La Table can be your kitchen. They are very good quality and in most cases, almost half the price of the top brands. The other manufacturers listed below to create a good value and quality kitchen items as well. I am only familiar with those that I mentioned. WARNING – kitchen stuff is actually really cheap economic For one thing, the quality is not there. There must be sacrifices to make the price point.

Now you can see 5 layers and 7 layers to be sold, other layers metals such as copper or silver are added. While metals are good heat diffusivity, I'm not sure that real functional value added by the extra price.

Manufacturers - Allclad, Cuisinart, KitchenAid, Viking, Demeyere, Sur La Table, Le Creuset, Calphalon, Berndes, Swiss spring, Fagor, Henckels, Mauviel, Scanpan, Tramontina, basically all that makes kitchen utensils – LOL

Styles - The cups come in every shape and size.

Uses - No purpose for which these pots can not be used. When done well, are effective and efficient. NOTE – not all brands are suitable for induction cookers. I know AllClad (classic line of polished stainless steel), Demeyere, Viking and Sur La Table can be used. For the others, either ask or have a magnet with you.

cast aluminum –

These are the pans you want if you are afraid of Teflon. You will find that pans cast aluminum act more like cast aluminum. By this I mean they have a higher heat capacity. It will take more time to warm up and cool down. This allow you to finish cooking with the residual heat for cooking and also the lower burner setting. Most are found PFOA free. They have some sort of ceramic coating of titanium compared to traditional surfaces such as Teflon coating. The ceramic titanium coating is more durable and indeed an effective non-stick surface. One can use metal utensils on the surface as opposed to Teflon coatings. However, some of these still use Teflon or a Teflon-like material. I love cast aluminum pans, however, for a pan or a stockpots I am a boy of three layers. This new surface is marketed as "green" due to lack of PFOAs in the process.

Manufacturers - Mira, Brenda, Scanpan, Swiss Diamond

Styles - The cups are in pots, pans, sauté pans, woks, braisers / fait tout, pots.

Uses - Many people like casting aluminum for everything. In general, you will not find sauciers, real pots and pans for roasting specialty. NOTE – The bowls are NOT suitable for induction cookers.

Anodized aluminum –

electrochemical anodized aluminum has tried to form a thick oxide layer and stable, the hardening of aluminum. During hard anodized aluminum is immersed in an acid bath, and then subjected to electrical charges. Hard-anodization is actually controlled, accelerated oxidation, which is a natural process. Hard anodized aluminum is 30% harder than stainless steel. Aluminum is less reactive to things sour. There is also no loss of energy conductivity. Most brands now apply Teflon interiors as a nonstick surface. The original Calphalon, now called Calphalon One I believe, anodized aluminum inside and out. They are good mid-range to choice of cheap cookware. My preferences are Analon and Calphalon, Circulon but has many fans. Never I have been convinced of the need for Teflon pots and saute pans, however, that the layer is most prevalent.

Manufacturers - Circulon, Analon, Calphalon, Cuisinart, Le Creuset, Metro Marketing, MIU, Tayama, many, many others.

Styles - Almost every piece of utensils Cooking is done in this style of metal. Pots, pans, fry pans, pots, woks, roasting pans, crepe pans, plates, grill pans, whatever.

Uses - Good for pots and woks, crepe pans and plates perhaps. While working well in other functions, I just do not feel like playing in design that does not stick. However, my opinion aside, these pots will perform well with most tasks. Just remember not non-stick coatings provided to make a big pot sauces / salsas they need some fans to add flavor. [The background is the French term for those browned bits by the bottom of the pan.] Sauces can be made good with stock or broth and liquid drip tray. NOTE – Do not work on induction cookers.

Of Stainless Steel –

These are the most cost-effective cookware. If you have simple cooking needs without complications, these are the pans for you. They are made of thin layers of all stainless steel. Due to the poor thermal diffusivity of pure stainless steel, will not provide good or even heat Mangement distribution. Stainless steel is a great insulator and is used in combination with other metals can make big pots. But the slim design of most lines less expensive, but not met the cook performance seriously. If money is a problem, this kind of pots can do the job well enough. A good cook can learn to use their kitchen to produce food for a nice family. Yes, I did own kitchen utensils like this when I married, but as interest grew in and culinary skill, I realized I need better cookware.

Manufacturers - Farberware, Fagor, Revereware, store brands everywhere.

Styles - Almost every piece of cookware is made of this style of metal. Pots, pans, fry pans, pots, woks, roasting pans, crepe pans, plates, grill pans, whatever.

Uses – As has been said to not try to be a chef gourmet with them, but for everyday, simple and serve hot meals, they are okay. From kitchen, bedroom college apartment kitchen and find them useful. NOTE – Do not operate in the induction cooktop.

Enamel coated steel –

These tend to be lower cost options for kitchen utensils. They are usually pots, pans and cooking utensils campfire coffee. Not the best management of heat diffusion but have their benefits. The best companies to produce enamel-coated carbon or stainless steel thickness. You can look good, but subject to hot spots depending on the heat source.

Manufacturers - Chantal, Le Creuset and hundreds of store brands.

Styles - pots and pans (many more / are coated with nonstick surface), pans, kettles, roasting pans.

Applications - Ideal for fish and shellfish is reduced, stocks, cooking pasta or similar needs. NOTE – Some of this work on induction stoves, but not all. Take your magnet you to be sure.

Copper coated steel steel –

such as stainless steel, these pots do not perform well the levy of cooking skills, but for everyday use may be fine. The copper layer provides no extra heat management or profits, seems not.

Manufacturers - Revereware, Calphalon, Chantal, a few others.

Styles – You will find these are pots, pans, stockpots, tea kettles, cooking bread general types.

Uses - will make most things, but not quite right. Fine for the least ambitious chefs and – as mentioned in section stainless steel – beginners. NOTE – Do not operate in the induction cooktop.

Steel Carbon (Black / Blue pans) –

This is another choice for you who do not like Teflon. Carbon steel is a metal similar porous iron, but containing much more carbon. This will have to be experienced as cast iron. carbon steel will provide great heat capacity and, condiments, good anti-stick properties. Carbon steel is the preferred option for woks. The carbon steel pans of others that may be present are kettles and pans crepe. There is some confusion in blue or black steel is concerned. Blue steel is carbon steel, where the heat has been applied over and started initial seasoning, that is, one does not need the season, only maintained. In general, the application of additional heat to carbon steel makes it harder, but the amount was applied here does not necessarily make the bread. Like copper and cast iron, the carbon steel pans tend to be heavy.

Manufacturers - deBuyer (in the U.S. I have no knowledge of other cookware manufacturers no carbon steel wok.) To woks I can not begin to list the names of all manufacturers. The best sources are the Asian markets, hardware stores or kitchens. For the paella, I only know of the Companions of kitchen and Myson. You will find them in food stores, or online Hispanic market.

Styles - pans, crepe pans, woks and paella pans.

Uses - Generally, these molds are used for frying and cooking quickly. Also similar to paella or rice dishes. NOTE – You are working in kitchens induction.

Cast Iron –

These are the old wood siding American culinary scene. Everyone has a mother or grandmother who owned one and talk about how you use it for years and years. In fact, many inherited these pans. Cast iron pans are similar to those used in enamel-coated cousins (see below). They have high heat capacity, that is, as mentioned earlier, heat slowly and cool slowly. Also spread the heat very well providing a uniform heat throughout the pan surface. Once seasoned they may provide an alternative non-stick Teflon. Always I am surprised how little things stick to them, especially the eggs. If you want to work out of teflon, cast iron is your friend. You must treat well and maintain the seasoning. The leading manufacturer in the U.S. is mostly sold Lodge pre-seasoned pans. Although they are sold without pots-seasoned, most people find the spice of departure for a daunting task. It's not that hard, but I found yet is not something that most want to try. It is best dishes are very cheap.

Manufacturers - Lodge, Wagner (Griswold)

Styles - pots, pans grill, oven Netherlands, rectangular grill / griddle pans that go over your burner or grill. They also make corn bread / biscuit pans of different sizes and shapes. There are also Aebleskiver pans and other small baked goods. In addition, there are camping cookware in various forms.

Uses - They are best for high heat searing of meat and fish, so that eggs also frying pan, and bake. NOTE – While these pans will work on induction cookers, they warn that if you want a free scratch plate as raw cast iron can be rough on the surface. You might consider his cousins coated with enamel.

Enamel-coated cast iron –

This line of pans have all the benefits of pure molten iron, but none of the hassle of dressing or oxidation. These containers are usually very heavy, but easy to clean. The most common view as round or oval bakers good for use stove or oven. Even There are pans made of these materials. Most have a smooth layer of enamel inside and out. Usually come in attractive colors outside, to make good use of the stove table. Most have a white or cream colored enamel interior, however some pieces of Staub and Le Creuset are matte black enamel layers that resemble the casting rough, but they are not. Enamel-coated cast iron pans can be cleaned without risk of removing the condiments.

Manufacturers - Le Creuset, Staub, Lodge, Copco (Mario Batali, Rick Bayless and others), Calphalon

Styles - come in pans, Dutch / French or cocottes ovens, sometimes called slow cookers and pots and pans, grill pans, pots of mussels and shellfish pots as bouillabaisse.

Uses – They are the most beneficial and Braised dishes. It is always good for the scorching heat of high and reducing the sauce. The pans will be as beneficial as raw Cast iron pans, with the notable exception is that it will not stick. Here one would cook pans like three layers of management carefully heat to avoid sticking or burning. NOTE – As mentioned above, these containers can be used in induction cookers and because of the glaze layers will not be as harmful to the surface – unless of course you drop.

Heavy fired ceramics –

This is a very unique line of "pots." They are particularly or specially fired ceramics that can withstand the heat of flame. Most oven bakeware, as you know, you can not put fire direct. These pots "from Emile Henry are in the form of the Le Creuset / Staub cocottes. Americans or French Dutch ovens called kilns. The tops are 40% lighter their cast iron cousins. brown meat They work very well. I've been very happy with mine. If dropped, they may break more easily than cast iron cocottes, but the cast iron, it can even handle break if dropped or even crack. The cups are also less expensive than other French ovens.

Manufacturers – Emile Henry, Piral and other brands.

Styles - Round They come in various sizes and shapes (oval). They also make a Tagine , and fondue pots.

Uses - They are the most beneficial in stews and other dishes cooked Braised slowly. NOTE – You do not say they do not work on induction cookers.

Terracotta –

This kitchen is similar to Emile Henry pots, terracotta can withstand the heat. However, not all styles do well. For example, Schlemmertopf Romertopf and furnaces are only for use in the oven only. Tagines and some Portuguese / Bakers' thick rectangular European funds have fired heavy fire can be placed directly before going to the oven. The cups "are known for offering tasty results. Prices tend to be very affordable. Some have glass inside some not, and some need to be soaked before the first, others not. Read the instructions before use or ask the person selling the store.

Manufacturers - Romertopf, Schlemmertopf and other brands – mostly from Portugal and Morocco

Styles - tagines, bakery rectangular, round bakers, bakery oven, pastry

Uses – The best uses are for roasting and slow cooking in the oven. The stove is ready terracotta best finish in the oven, monoamine oxidase (In My Arrogant Opinion). NOTE – Once again, it should go without saying this will not work on induction cookers.

Glass –

I have found that Corning was the main if not the only manufacturer of glass cookware in the U.S.. The kitchen is not much more. There used to be "pans" and kitchenware. It was typical of a cup of gold or yellow, at least the last lines sold. I'm not sure that is sold in any "bricks and mortar" more, and I'm not sure how easy it is to buy online. The performance was not very good pans. Glass is one of the worst conductors of energy. I guess you are just reheating boiled or canned sauces, then you can do the job, but there are better options. There Corningware, which is not ceramic, but especially glass that turns opaque when done shot. Corningware is still readily available and affordable option for baking. They are designed to oven to table service in mind. Similar products perform better and more easily cleaned, but again these are great lower-priced options.

Manufacturers – Visions / Corning

Styles – come in many sizes and styles to baking.

Applications - I have some Corningware and use both interchangeably with my French fact sheet. Also assume the soufflé dishes play as well for that purpose. NOTE – You guessed it, these will not work on induction cooktops.

For information on where to buy this type of cookware, please visit my site www.kitchenboy.net .

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