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BUFFALO, N. Y. -L everaging the long history of the Oneida brand, Robinson Home Products has debuted Oneida cookware, a collection of more than 20 high-quality cookware sets. The collection includes a range of materials, such as tri-ply stainless steel—including one set with a copper core—hard-anodized aluminum nonstick and forged aluminum, along with such design features as colander glass lids and capacity measure marks. The collection’s multichannel MAP pricing strategy hits a range of customers, from mass market to premium retailers. Retails for the cookware sets will range from $99. 99 for a 10-piece aluminum set with ceramic nonstick interior to $249. 99 for a 12-piece stainless steel tri-ply set. The company said that all items within the sets are fully functional. no filler pieces have been added to supplement set size. Additional open stock items will be available, ranging in price from $14. 99 to $69. 99. “Oneida cookware is an integral part of the product mix and the next natural step in brand growth. With Oneida’s strong leadership position in flatware and growing market share in tools, gadgets and cutlery, cookware will fit effortlessly within the brand’s offerings,” said Barbara Alonge, business director of cookware, bakeware and cutlery for... “The new Oneida cookware combines a trusted recipe of brand recognition, quality craftsmanship and competitive price points that stand out in today’s saturated market. Oneida dates back to 1880, and is now one of the world’s largest producers of flatware and tabletop products. Source: www.hfnmag.com
If you want to cook well, though, choosing the right pan for a particular technique or recipe can mean the difference between culinary success and lousy results. A seasoned cook knows this. Others cooks. Not so much, suggests Aida Mollenkamp. "They might think they're not a good cook or a recipe doesn't work when in fact they just aren't using the right tools. So you'll have one person using a frying pan and trying to braise in it and that is generally not going to work very well," says Mollenkamp, whose cookbook Keys to the Kitchen (Chronicle Books, $35) details pan shapes and materials and how they... "Look at the main thing that's happening in a recipe, then decide on the pan," she says. Of course, things can get confusing. For instance, chefs and pan-makers have several names for wide shallow cooking pans -- those you may call skillets or frying pans -- but chef Christopher Koetke, host of Let's Dish on the Live Well network, can clear that up. There are basically... "The one with the sloped sides is technically called a sauteuse. And what we refer to as a saute pan here [in the United States] -- the sautoir -- is the one with the straight sides. But you won't need dozens of pots and pans to be a good cook -- just good pans. "It's better to start with a few pieces and add to it than buy a set of stuff that's really substandard," Koetke says. Mollenkamp adds: "There are three things you need to be willing to invest in for the kitchen. Knives, a good cutting board and a good pan. If you don't have those things then you're really going to be in an uphill battle. So what pan should we be using for which cooking technique. Here are Koetke's and Mollenkamp's suggestions based on five types. Slope-sided skillet. For: pancakes, vegetables, eggs, crepes, delicate foods. "It's really good for flipping things," Koetke says. Or redistributing vegetables while they're cooking. And if you need to get under food to turn it, "your spatula sort of follows the contour of the pan. Straight-sided skillet. For: pan-frying steak, chicken, pork. deglazing cooking liquids for a pan sauce. "If you're going to cook in a half-inch of oil, you. Source: www.nwaonline.com
Gas or electric. Even the best gas ranges do not perform as well as the top electric ranges in Consumer Reports' tests, and yet there are lots of good reasons to choose gas, reasons that go beyond our testing and take into account how you cook with your range, day... We tested dozens of gas and electric ranges. Our electric range ratings include smoothtops, coil tops, and induction ranges. Many of these earned scores over 80 (out of 100)—making them excellent overall. None of the gas ranges did. Mostly that’s because the high-powered gas burners aren’t as fast as the fastest high-powered electric elements, and broiling isn’t as good. “As impressive as the glowing flame is, it often doesn’t rival the searing heat of electric broiling elements, which also tend to provide more even coverage,” says Tara Casaregola, the engineer who oversees Consumer Reports’ tests of cooking... Even so, Tara says there are five good reasons to go gas, if you have the choice. Visual cue Some cooks prefer the visual feedback of a flame that changes as you move the control knob—giving you a sense of the heat—compared to simply selecting a number on a dial on an electric range. Quick adjustments Let's say the stir fry is getting too hot. Lifting the pan a little above the gas grate is a way to quickly and effectively adjust the heat. Sure, you can do this on an electric range-top but it takes longer for the element to cool down. That brings us to response time. Response time When you turn the knob from high to medium on a gas range, the pot and the food in it experience that change almost immediately. On a radiant smoothtop range, the big sellers, there’s so much residual heat, thanks to a glowing hot element under the range-top glass, that it can take a few minutes before the pot and the food in it get to medium heat. Among other electric range types, induction offers a fast response like gas, and coil tops fall somewhere in between smoothtops and gas models. Not too smooth “My personal pet peeve,” says Tara. “Pots slide around on a smoothtop surface. That’s not a big deal for a set-it-and-watch task like pasta, but when I’m stirring and adding ingredients and working with a pan I find myself forever re-centering it on my induction element. Any cookware will do With gas ranges and cooktops you can use any and all cookware without fear. Love your Lodge cast. Source: www.consumerreports.org
The collection includes a range of materials, such as tri-ply stainless steel—including one set with a copper core—hard-anodized aluminum nonstick and forged aluminum, along with such design features as colander glass lids and capacity measure marks.
Available in July in Empire Red and Onyx Black, suggested retail price for the 10-piece Aluminum cookware set is $199.99. Suggested retail price for the 10-piece Hard Anodized cookware set, available in Midnight Black, is $249.99. Both collections are
That's not a big deal for a set-it-and-watch task like pasta, but when I'm stirring and adding ingredients and working with a pan I find myself forever re-centering it on my induction element.” the glass ceramic surface of an electric smoothtop or
Sears Circulon Classic 12-Piece Nonstick Cookware Set With Triple Bonus, $200, Linen ’n Things Cook at Home 16-Piece Hard-Anodized Nonstick Cookware Set, $60, Linen ’n Things Cooks 18-Piece Soft Grip Cutlery Set, $50, JCPenney Cooks 22-Piece Stainless ...