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Groll said All-Clad’s refurbishing program is similar to those of other American manufacturers of high-end consumer goods, such as Allen Edmonds shoes and Red Wing shoes and boots, that offer their customers complete reconditioning of their... The manufacture of a product begins in one building where the metals are fused, formed and trimmed and receive an initial polishing and inspection before being moved to a second building across the parking lot, where they enter a finishing process... Handles are attached and each piece is laser-engraved with the All-Clad logo, before a final inspection and packing. The product is then shipped to All-Clad’s central warehouse in New Jersey. Source: www.observer-reporter.com
Whether it was a roasting pan whose enameled coating was chipped or a cast-iron skillet that started to rust, the odds are good that you have accidentally damaged one of your pots and pans with soap, water, or a scouring pad — and, if not, you... Despite their differences, the various types of cookwar e are all relatively easy to clean — you just need to know which method is best for your particular pots and pans. When you purchase a new piece of cookware it generally comes with detailed cleaning instructions — defer to the manufacturer’s instructions if you have them. If not, try this handy guide — it will help you clean seven common types of cookware. Most aluminum cookware can be divided into one of two categories: aluminum alloy cookware (fortified with metals like magnesium, copper, or bronze for added strength) and anodized aluminum cookware (which reacts less with acidic foods). Anodized aluminum cookware is generally dishwasher safe, but aluminum alloy cookware should be washed by hand. Need to remove a stain from your aluminum cookware. Make a cleaning solution by mixing two teaspoons of white vinegar with two cups of water. Pour the solution into the pot, bring it to a boil for two minutes, and then rinse the pot with lukewarm water. The key to keeping cast iron clean and rust-free is to clean the pan while it is still warm and to buff it with a very thin layer of oil after cleaning. Start by washing your cast-iron cookware in hot water (no soap needed) with a stiff brush or a durable sponge. Don’t use steel wool, as it can ruin the seasoning on your pan. Then, dry the pan thoroughly with a clean towel before rubbing a thin layer of vegetable oil over the surface of the pan. Buff off any excess oil with a paper towel and store your cast-iron pan in a dry place. Need to remove stuck-on pieces of food. Try boiling a small amount of water in your cast-iron cookware before cleaning it. Click here for more tips. Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook. Source: www.thedailymeal.com
Great News. Cookware and Cooking School, the 2011 U. S. gia winner and a former Gourmet Retailer Kitchenware Retailer of the Year, is going out of business after 38 years. Located in the Pacific Beach area of San Diego, the store has about 40 employees. Owner Ron Eisenberg is closing the 6,200-square-foot store with a 7,000-square-foot warehouse at the end of the month. The cooking school closed at the end of June. Over the years, Great News. became a destination for high-end, quality cookware, cutlery and small electrics. More than 60 percent of its customers traveled more than 5 miles to reach the store. When contacted by The Gourmet Retailer, Eisenberg confirmed the store's closing but politely declined to elaborate. Four Decades of Retailing. Before opening his first housewares store, Eisenberg was a pharmacist. "I learned everything I thought I knew by running two corner drug stores," he said. "I took the same concept of listening to the customer. As I listened, our list of customers grew, and our store evolved from a functional housewares and gift store with a greeting card department. to a full-blown kitchenware store. Featured on the cover of the February 2012 issue of The Gourmet Retailer , Eisenberg said connecting more with Generation Y consumers was high on this to-do list. "It's our biggest challenge today," Eisenberg said. "How do we convince younger consumers that we know more than what's on their smartphones. They don't trust sales associates. Great News. had its best year ever in 2010 —double-digit growth— because it never stopped advertising and promoting, Eisenberg told TGR in 2012. Later that year he teamed up with Chefs Press to publish a cookbook, "Great Food. Four Season of the Best Classes, Recipes, Equipment, Techniques and Tips". See related stories in The Gourmet Retailer 's archives:. February 2012 issue of The Gourmet Retaier. Source: www.gourmetretailer.com
But he quickly added that All-Clad, whose first-quality cookware has been almost exclusively sold to a U.S. market – and appears in the studio kitchens of nearly every celebrity chef with a show on cable television's Food Network –has more recently
Most aluminum cookware can be divided into one of two categories: aluminum alloy cookware (fortified with metals like magnesium, copper, or bronze for added strength) and anodized aluminum cookware (which reacts less with acidic foods). Anodized
We recently told you about the Stanley Mountain Vacuum Coffee System that lets you make fresh coffee while camping or hiking. Today we have the Stanley Adventure Two Pot Prep and Cook Set that contains all the cookware you'll need at your campsite.
A Delaware woman reported a relative stole a laundry list of items during the last week of June from her downtown-area apartment. The woman told Delaware police multiple items were stolen from her apartment in the 200 block of North Sandusky Street
During one of All-Clad Metalcrafters’ most recent semi-annual factory sales at the Washington County Fairgrounds, Vice President of Product Development Bill Groll approached a group of people waiting to enter the sales floor to find out how far they had ...