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Microwave ovens are an unconventional cooking medium that require a single bowl to cook, reheat and serve. Nothing could be simpler than cooking in this oven and even a novice can be successful in turning out a delectable, presentable meal. The use of radio waves to heat up food through the friction between the food molecules, hastens the cooking process with no difference in taste from the meal prepared after standing for hours in front of the cooking range. The microwave oven is a complete kitchen solution that can be placed anywhere and everywhere, and is ideal for single residents who may not have the luxury of a separate kitchen. Thus it is found in the smallest of rooms and the kitchens of the largest hotels serving gourmet meals. The microwave oven is here to stay and its sales prove this fact.
Since the microwave uses a different cooking concept, it involves a different set of bowls and containers instead of the traditional pots and pans made out of metals.
What Containers To Use
Glassware- Glassware is the ideal microwave material of containers placed inside it, for cooking, heating, defrosting or steaming. Glass permits the microwaves to penetrate through it and enter the food. This facilitates the cooking process. Glass ware also needs to be heat proof and all the glass ware manufactured all over the world may not necessarily be heat proof. It is often found that pouring boiling hot tea in a glass may crack it instantly-this implies that particular glass is not heat resistant. Ceramic plates and bowls-These are generally heat resistant and are safe for the microwave oven. They have been baked at high temperatures and this makes them heat resistant. "Microwave safe" plastics- While cheaper plastic is known to release chemicals that penetrate the food kept in them for heating, a special grade plastic has been invented to take care of the cooking and heating requirements of microwave ovens. They are of superior quality and thoroughly checked by governmental agencies. Oven cooking bags are good for heating small quantities of left over food, cookies, cakes and so on. Paper plates, bags, plastics, and kitchen towels, can all be safely used in the microwave oven. These are preferable to use rather than placing food directly on the turn table to heat. Wax paper and plastic wrap can be used to cover the bowl being placed into the microwave. But it must never be sealed since the steam build up can make it burst after sometime. All that needs to be done is to make a hole for the steam to escape instead of building up.
What not to use in the microwave oven
Ceramics and glassware that has a gold or silver line must not be kept inside the microwave oven, since there will be sparks along those lines Any plates or bowls with a metallic glaze in orange, which has to have copper, or a blue glaze of cobalt can also not be used in these ovens. Aluminum foil is thin metal and can lead to sparking so must not be used in the microwave oven Cold storage containers made of thin plastic must not be placed inside the microwave oven since they release chemicals upon heating which can contaminate the food inside. Brown paper and newspaper is all recycled paper and must not be kept inside. Metal pots and pans, bowls and plates cannot be used inside the microwave oven Any foam insulated bowls and plates that are disposable.
This may mean investing in a new range of microwaveable kitchenware but it lasts a long time and simplifies the cleaning process as well. It will certainly simplify life in the kitchen.
Remember the joy and sheer glee you felt as a toddler when Mom allowed you access to the cupboard with all those lovely, shiny and oh-so-noisy pots and pans? They gave you such a sense of freedom, from banging the pots, making uproarious sounds that were music to your ears to imitating Mom cooking, stirring and pouring your make-believe food from one container to another. You simply could not decide if you wanted to be a heavy metal musician or a chef from the Cordon Bleu. Such memories...
Thirty years later you have decided that cooking leaves much less of a headache than does a rock band. You have grown up to covet those magnificent pots and pans you see online or in a gourmet shop. Your time has come. Bring on the pots and pans!
One of the first things to consider when building your pot and pan collection is to determine how extensive a collection you want. Do you want the bare minimum or do you wish to create your own culinary Christmas, with pots and pans on every conceivable surface of your kitchen? How much time you spend in the kitchen and the ease with which you would like to turn out your creations will also play a part in your considerations. Oh, yes - if you are not a Lottery winner you will need to carefully plan your budget. Sometimes it is better to spend more for fewer high-quality pieces rather than grabbing every piece of cookware in sight on the bargain table.
What will you need to start? Everyone, from novice to master chef, needs the basics. The basics include ROASTERS, SAUCE PANS, and SKILLETS.
Roasters include the ROASTING PAN and the ROASTING PAN with HIGH COVER. A standing roasting pan is rectangularly shaped with low sides. With the low sides, the heat from the oven envelops the meat, giving it full coverage. A very important accessory to the roaster is a rack which allows the meat to be suspended above its own juices and fatty drippings. Several different materials can be incorporated in the manufacture of the roaster: stainless steel, nonstick-surfaced aluminum, anodized aluminum, and granite.
What sets off a roasting pan with a high cover is its familiar oval shape with deep sides and a domed lid. Again, a rack is very useful. This type of roaster can be made from any of the above materials. Speaking of granite, do you remember the black or dark blue roasting pan, speckled with "freckles," that your mother used every Thanksgiving to give that roasted turkey a golden glow? I can still remember the turkey aroma wafting itself throughout the house, teasing my nose!
SAUCEPANS, and SAUCE POTS, are round pots which branch out into many varieties. Key identifying points of this category are high, straight sides and a flat bottom. Saucepans have many uses, from heating a can of soup to making a sauce, with an infinite number of foods in between. A WINDSOR saucepan starts out as an ordinary piece of cookware but has sloped sides. A SAUCIER has rounded ones. Both provide increased exposure; sauces are reduced more quickly and it is easier to whisk food away from a round surface. Heat-responsive materials such as lined copper or stainless steel with a copper core are commonly used in the fabrication of saucepans. Saucepans come in a variety of sizes and most come from the factory with a tightly fitting lid. Sauce pots are similar in appearance to Dutch ovens and have one long handle for the smaller pots; the larger-capacity saucepots have a long handle on one side plus a loop handle on the other to help balance it when lifting off the stove.
A SKILLET is the same as a FRYING PAN. They both have a flat bottom and short flared or sloped sides, allowing for ease in tossing and turning food. A frying pan should be made of heat-responsive, heavyweight material. such as cast iron (which must be oiled and seasoned prior to its initial use). Frying pans that have been coated with a nonstick substance such as Teflon can be used for frying foods or for sautéing. As with saucepans and roasters, skillets (or frying pans) come in an array of sizes and usually with a lid.
A plethora of styles of saucepans is available to enhance your cooking experience. Besides the saucepans discussed above, a chef will want to acquire several other types of pots and pans, including the following: CHEF'S PAN, DOUBLE BOILER, DUTCH OVEN, OMELET PAN, SAUTÉING PAN, SAUTEUSE PAN, STOCKPOT, and WOK.
A CHEF'S PAN is a saucepan of medium depth and has sides that can be flared, rounded, or even straight. The wide mouth, combined with a flat bottom, enables the accelerated evaporation of liquids. A long handle and tightly fitting lid are generally standard features of chef's pans. Made of metal, a chef's pan has a thick ground base allowing for rapid temperature changes. The high sides make room for ease of frying, sautéing, or steaming of foods without food accidentally spilling out all over the stove top. Chef's pans and sauciers can be used interchangeably.
A DOUBLE BOILER is basically two saucepans, with the slightly smaller top pan nesting inside the lower pan. The construction is deceptively naive and simple, but once you have had a chance to cook with a double boiler, you will wonder why you had not already been an ardent fan of one. Hot water is placed in the bottom pan, providing the heat source for the ingredients in the top, anything from melting chocolate to delicate sauces. Double boilers can be made from many materials, including stainless steel, enameled steel, aluminum, or glass which allows you a close and personal view of the contents on top as they swirl and move about.
DUTCH OVENS tend to be rather heavy in weight. They are round or oval and have a domed lid much like that on a covered roaster, and steep sides. They range in size from 2 to almost 5 inches high and have a capacity ranging from 2 to 6 quarts. In essence, a Dutch oven is an overgrown saucepot, good for preparing a wide assortment of foods, including roasting a rump roast, stewing, braising, making homemade soup with myriad ingredients, or boiling all sorts of pasta. As well as being made from the usual materials as previously listed, Dutch ovens made of cast iron are popular at a campfire or fire pit. A FRENCH OVEN is very similar to a Dutch oven but the sides are lower. Both types of ovens can go from freezer to stove to table. Because the French oven is made of enameled cast iron, it can be washed without harm in the dishwasher.
A SAUTÉING PAN is much the same as a frying pan or skillet. It has straight, short sides. It needs to be made from a heat-resistive material such as lined copper or stainless steel with an aluminum or copper core. It can be used interchangeably for sautéing or frying. This type of pan comes equipped with a long handle on one side but larger models may have a loop handle on the other side to balance out the weight of the pan when removing it from its heat source. Usually there is a lid. The sauté pan comes in diameters of 6 to 16 inches.
The SAUTEUSE is a round and lidded pan with a looped handle on either side and short to medium outward sloping sides. Popular in households all over Europe, the sauteuse pan is perfect for cooking casseroles, pasta dishes, and stews. It is also used for meat and poultry entrées. Sizes range from a relatively small 2.5 quarts to a hefty 7 quarts.
The STOCKPOT is to the Dutch oven as the Dutch oven is to a regular saucepan, each pot getting larger than the previous one. It is deeper than it is wide, with straight sides. Like the Dutch oven, the stockpot has loop handles on either side, large enough to accommodate oven mitts or pot holders. The stockpot is interchangeable with a SOUP POT, STEW POT, or STEW PAN, for they all function in the same manner. One of the larger pieces of kitchenware, a stockpot is ideal for producing all sorts of food for larger families and group gatherings. It is able to simmer large quantities of liquid; you might find a chef simmering stocks, thick soups, and stews as well as hearty chili, and boiling pasta. A stockpot does not need to be made of heat-resistive material. However, to prevent burning and scorching, it needs a heavy bottom. These pots range in size from a moderate 6-quart capacity to a mammoth 20 quarts. That's a lot of chili!
It is a good idea to have a PASTA INSERT for your stockpot. Usually made of stainless steel, it acts as a convenient colander. Unfortunately, one of these inserts can cost nearly as much as the stockpot itself. Choices, choices! Some brands of stockpots come with drainage holes drilled into the lid.
The STIR-FRY PAN is a round and deep piece of cookware fashioned in one of two styles. The most common option has a round base sloping out and upward, much in the style of a Windsor pan while the other choice has straight sides joined to a slightly curved base. The design of the stir-fry pan lets heat distribute itself evenly. The sloping sides give easier access to the food which needs to be tossed and turned, as in Asian cuisine. Stir-fry pans are very efficient when quickly searing a mélange of meats, vegetables, and sauces. Aesthetically, the stir-fry pan allows for the preservation of colors and textures.
The WOK is very much like a stir-fry pan except it is designed to rapidly cook bite-sized pieces of food over exceptionally higher temperatures than an everyday pot or pan would require. Designed with either a flat or a rounded bottom, either style can be used over a flamed heat source. Woks with a flat bottom are primarily used on an electric burner, as well as the gas flame. Materials such as stainless steel, cast iron, or metal coated with a nonstick surface are used in the construction of a wok. Like a cast iron skillet, you must remember to oil a cast iron wok before its initial use. Several arrangements of multiple handles are used: one long handle; two short handles, or one long handle in conjunction with a loop handle on the opposing side. Available in diameters from 12 to 20 inches, the wok is to be admired for its myriad functions. As well as the traditional stir-frying , it can also be used to sauté, steam, or deep fry.
An OMELET PAN is pretty much the same as a frying pan. Omelettes can be made in one of several types of pans. Traditionally, an omelette pan has low curved edges. The bottom has a wide diameter to assure the omelette will be able to be flipped over easily; a nonstick surface eases the actual act of folding the omelette over. If the pan has a metal handle it can be used in the broiler, as well. There is another version of the pan that consists of two half rounds, hinged in the middle. Each portion of the pan is filled with the omelette mixture and then the various fillings - cheese, mushrooms, broccoli, onions, sausage, olives, etc. - are gently dropped onto one or both sides. When the omelette is cooked, fold one half of the pan over so that the two halves join together and ta da! your omelette is ready to be admired and eaten.
A BRAISER PAN does just that - braise! The pan is round or oval with safe-to-the-touch handles on either side. It uses a heavy domed lid that make the tight seal necessary in preventing liquid from evaporating. In order to be braised, the food should be quickly seared and allowed to bathe in its natural juices. Braiser pans come in diameters of 10 to 14 inches and are able to hold 2 to 4 quarts. A braiser pan is interchangeable with a casserole pan.
A CASSEROLE PAN is round or oval. It has steep sides and has a capacity as few as 2 quarts all the way up to 12 quarts, while the most common capacities are from 5 to 8 quarts. It can be made from materials such as saucepan metals or glass, ceramic, or clay. It has a lid which is normally not used while food is cooking in the casserole pan(so the food can brown). Generally used in the oven, it has a base and sides that are of equal thickness, allowing even distribution of heat. A CASSEROLE POT is basically the same thing as a CASSEROLE DISH, a BUFFET CASSEROLE, and a CASSOULET. All of the above can be used for cooking and/or serving a one-pot dish on the table. Cassoulets seem to be made of hard anodized aluminum, stainless steel, or copper core. The cassoulet is particularly efficient in retaining heat for the food sitting on the table, waiting to insure your second and third helpings are still warm.
And finally, there is the EVERYDAY PAN hanging in your kitchen for you to start your next delicious meal. As the name implies, it can be used to cook almost anything, such as casserole baking and braised meat and vegetables, just to name a few. Some everyday pans even have a flared lip on either side for drip-free pouring. It is great for dishing up soups and other liquids threatening to make a mess. I need all the help I can get...
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There's a good chance that you're holding an ipod. No? Well there's a good chance that there's a similar appliance within 10 feet of you. Either way, it can be said with a certain level of certainty that most of these appliances, with their sleek aluminum casing, have come into contact with the process known as "aluminum color anodizing". However, aluminum color anodizing extends far beyond consumer electronics such as mp3 players and other gadgets. Chances, are you come into contact with color anodized products every day. So, what is it?
Anodizing is a process typically used to increase the thickness of the natural "oxide" layer of metal parts. So why is it called anodizing, and not oxidizing? Because the part that's being treated forms the "anode" electrode of an electrical circuit. An anodized layer is formed by passing a current through an electrolyte solution, with the aluminum piece acting as the anode (Remember: an anode is the electrode that electric current runs through, into an electrical device.) That current releases hydrogen and oxygen at the surface of the aluminum, creating aluminum oxide build up. To create thicker coatings, higher voltages are used.
Usually, the anodizing takes place in an acid bath, which gradually eats away the oxidized layer. This creates small nanopores, that give the aluminum surface the porousness necessary to accommodate the dying that allows for color anodizing as well as additional sealing for extra durability and protection.
Anodizing can not be done with materials such as carbon steel or iron, because those metals exfoliate when they are oxidized. For example, your face is constantly oxidizing, and because of that -- it exfoliates. As this happens, more and more base layers of your skin wash away (exfoliate) when you wash your face. Instead of forming a covering, the base layers are continually exposed -- eliminating the opportunity for aluminum anodizing or aluminum color anodizing all together.
So there you have it. That's how so many of the metal appliances and products you find get their shine, their luster, and -- usually -- their color.
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Swiss Diamond 10" traditional fry pan shape features a revolutionary non-stick surface using diamond crystals to form a virtually indestructible non-stick cooking surface. The user will be able to cook small meals, eggs, and omelets with perfection. The non-stick surface will not peel, crack, or blister and provides perfect heat distribution for cooking meals containing less fat. The pan is made from a 6mm thick pressure cast aluminum which has a perfectly flat base for use on all ceramic, gas, and electric cook tops. The stay cool handle is ergonomically designed and is safe to use in an oven up to 500F. Metal utensils are safe to use on the non-stick surface and the pan is safe for use in the dishwasher. The inside depth of this fry pan is 1.5". The diamond reinforced non-stick cooking surface truly separates this 10" skillet from all others in a way that will enhance the users cooking skills. Swiss Diamond offers as an accessory purchase a #C24 glass lid for this fry pan. This lid must be purchased separately.
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