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Saturday, December 18, 2010

Tips & Tricks

Working in the Home division has its perks. First of all, I know the best time to buy Le Creuset - AND I get a discount on it! Another benefit is that I learn great tips & tricks on products all of the time. I know that thread count is just a marketing scheme, which food processor is the best (Cuisinart Elite, if you need one), and countless other little factoids that I love to bring up to people that don't care.

I read a great article in the Times today with loads of little tid-bits on how to use and care for nonstick cookware. I was going to send it to my Mom, but then I realized that a lot of people don't know these things already, so I decided to share it with all of you.

Basically, the rules for nonstick cookware:
1. Pre-season your pan (read the article to figure out how to do this)
2. Use a lower heat than you would with stainless steel.
3. Do not put in the dishwasher, even if says it's dishwasher-safe. Seriously. Believe me. Stop being lazy.
4. Don't use metal utensils...use nonstick friendly to avoid scratching off the nonstick coating.

And my two-sense for nonstick cookware?
Invest in 1 good nonstick pan for eggs. I have the Calphalon Unison, which I would recommend. For the rest of your cookware, bump it up a notch and stop fiddling with your food - it won't stick if you leave it alone. Sure, nonstick can be healthier, but oil and butter are delicious ingredients that I refuse to leave out of my cooking anytime soon.

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