Trying to decide whether or not to buy Rachael Ray’s Porcelain Enamel Non Stick Cookware? Doing the research before buying cookware online can take a long time. To help you out, I’ve read over 100 reviews and have summarized what I learned people are saying about these non stick pans.
For the most part, customers were very satisfied with the cookware. The most important feature, the non stick coating, was mentioned favorably over and over. Many people commented on how surprised they were at how easily the pans cleaned up, even the worst messes that sat overnight. The instructions state that cooking spray is not necessary, and many customers reported that they didn’t believe that was true, until they tried it. Even without the use of cooking spray, the non stick pans cleaned up with little more than a quick wipe.
Others liked the glass lids, so they could keep an eye on what they were cooking without having to lift the lid, and some mentioned that the lids fit well. This makes me think this is a problem with other cookware they’ve used.
The pans heat evenly and the silicone handles are easy to grip. The cookware can also go in the oven, up to 400 degrees. And while these non stick pans are light weight, many customers commented that they have a sturdy feel.
A major selling point to several customers was the bright colors-the orange, yellow, and blue in particular-that are available.
Interesting to me were some of the differences of opinion expressed in the reviews. Some people commented how upset they were when the pretty color of the enamel melted off in the dishwashers. Others responded by noting that the instructions clearly state that these non stick pans are to be hand washed only, and that clean up is so easy that not being able to use the dishwasher is not a problem.
Others talked about the non stick coating scratching or flaking. The responses referred back to the instructions: never use metal cooking utensils. Some people swore that they never use metal utensils when cooking, but the non stick coating still scratched. I would say the same thing for myself, except I have been known to use a fork when testing for doneness, and then I wonder how my non stick pans got scratched.
Multiple people discussed the instruction to never use the pans on heat higher than medium high. A few people made comments that elaborated on this topic: cooking on medium high only takes a little longer than on high, not using high heat reduces the chances of burning the food and saves on utility bills.
A few people noted that if the pans are roughly handled when stacking for storage, it can wear off the non stick coating near the top.
A few people didn’t like the shape of the cookware, with the top slightly narrower than the top. Others felt that design helped keep liquids from bubbling out as much.
Lifetime guarantee: A few people took advantage of the lifetime guarantee because they received damaged pans or had a problem after very little use. All of them reported that replacements were made quickly and they were very satisfied with them.
So to conclude: most people considered Rachael Ray’s Porcelain Enamel Non Stick Cookware a good value for the money. The non stick pans will last a long time if cared for properly, and will look good as well. Check out the $40 rebate offer here on this blog...buying cookware online here can save you some money.
Wednesday, February 16, 2011
Wednesday, February 9, 2011
Top Ten Items Best Prepared in Non Stick Pans
With all the cookware options out there, it can be a challenge to know which cookware to use: non stick pans or some other kind. I've been thinking of which cooking jobs are best done in non stick pans.
Here are my top ten:
1. Fried eggs
2. Scrambled eggs
3. Omelettes
4. Rice
5. Glazes for cakes
6. Fudge
7. Candy
8. Chocolate
9. Oatmeal
10. Anything with cheese
While the flavor of sauces and gravies is better when you use stainless steel or other cookware, when making the foods on the list above the flavor won't be affected and you'll save lots of time with the easier cleanup.
Here are my top ten:
1. Fried eggs
2. Scrambled eggs
3. Omelettes
4. Rice
5. Glazes for cakes
6. Fudge
7. Candy
8. Chocolate
9. Oatmeal
10. Anything with cheese
While the flavor of sauces and gravies is better when you use stainless steel or other cookware, when making the foods on the list above the flavor won't be affected and you'll save lots of time with the easier cleanup.
Monday, February 7, 2011
A Great Use for Non-Stick Pans
This weekend I baked an orange cake for my husband's birthday. Instead of icing, I made a simple glaze from butter and sugar, flavored with Triple Sec.
The instructions in the recipe were to boil the butter and sugar for five minutes. I'm so glad I chose a non stick pan to cook it in! I can't imagine how much scrubbing I would have had to do if I'd used a different saucepan.
As always, making the tools to the job pays off.
The instructions in the recipe were to boil the butter and sugar for five minutes. I'm so glad I chose a non stick pan to cook it in! I can't imagine how much scrubbing I would have had to do if I'd used a different saucepan.
As always, making the tools to the job pays off.
Saturday, February 5, 2011
Non stick pans pros and cons
Just how do people choose the right cookware? Whether buying cookware online or in the store, the number of choices can be overwhelming. One major question people often wrestle with is which is better, non stick pans or stainless steel?
Well, that depends. A few factors to consider:
What kind of cooking are you doing? If you mostly plan on frying eggs or making stir fry, non stick pans are clearly better. We've all spent too much time trying to scrape eggs out of a frying pan. The secret to stir fry is to keep everything moving around, so you don't want your vegetables sticking to the pan. If, on the other hand, you are more into creating complex sauces, stainless steel is a better choice. For these, you want to some carmelizing and scorching to create the foundation of your flavors. The rule of thumb here is match the tools to the job, so match the cookware to what you'll be cooking.
How important is easy clean up to you? Some people enjoy washing dishes, and if you are one of them, then the convenience of non stick pans is probably not important to you. As for me, I'd rather spend time eating then scrubbing my cookware, so the non-stick coating is a definite plus.
Are you concerned about the composition of the non stick coating? If you heat your non stick pans on too high of a heat without anything in them, the coating can give off potentially toxic fumes. This can be avoided by following the practice of not over preheating the pan. For most people, this is not much of a concern.
If you were to look through my kitchen cupboards, most my cookware consists of non stick pans. This is because most of my cooking is of the fast and easy variety. They also don't take my husband long to clean them up, so I get no complaints from him about the mess I leave in the kitchen. For most jobs, non stick pans are the way to go.
Well, that depends. A few factors to consider:
What kind of cooking are you doing? If you mostly plan on frying eggs or making stir fry, non stick pans are clearly better. We've all spent too much time trying to scrape eggs out of a frying pan. The secret to stir fry is to keep everything moving around, so you don't want your vegetables sticking to the pan. If, on the other hand, you are more into creating complex sauces, stainless steel is a better choice. For these, you want to some carmelizing and scorching to create the foundation of your flavors. The rule of thumb here is match the tools to the job, so match the cookware to what you'll be cooking.
How important is easy clean up to you? Some people enjoy washing dishes, and if you are one of them, then the convenience of non stick pans is probably not important to you. As for me, I'd rather spend time eating then scrubbing my cookware, so the non-stick coating is a definite plus.
Are you concerned about the composition of the non stick coating? If you heat your non stick pans on too high of a heat without anything in them, the coating can give off potentially toxic fumes. This can be avoided by following the practice of not over preheating the pan. For most people, this is not much of a concern.
If you were to look through my kitchen cupboards, most my cookware consists of non stick pans. This is because most of my cooking is of the fast and easy variety. They also don't take my husband long to clean them up, so I get no complaints from him about the mess I leave in the kitchen. For most jobs, non stick pans are the way to go.
Tuesday, February 1, 2011
Can the Pots and Pans I use Make Me Sick?
I knew that earrings high in nickel could cause irritation, but I never knew that many foods are high in nickel. Chocolate, licorice, canned foods, and baking powder are some of the culprits.
A recent article “Do We Need to Worry?” addresses this issue, quoting Dr Deal Edell, an American physician. He says "...people who know they're allergic to nickel should avoid preparing food in stainless steel, and opt instead for enameled steel for stovetop cooking and Pyrex glassware for baking and microwave use. And to play it safe, those of you without nickel allergies should probably stay away from stainless steel for cooking very acidic foods, like tomato sauce, or for deep frying, whose high temperatures can draw more nickel into your food."
A recent article “Do We Need to Worry?” addresses this issue, quoting Dr Deal Edell, an American physician. He says "...people who know they're allergic to nickel should avoid preparing food in stainless steel, and opt instead for enameled steel for stovetop cooking and Pyrex glassware for baking and microwave use. And to play it safe, those of you without nickel allergies should probably stay away from stainless steel for cooking very acidic foods, like tomato sauce, or for deep frying, whose high temperatures can draw more nickel into your food."
Sunday, January 30, 2011
Cool blogs with some good info
These 3 blogs have some cool recipes I think you'll find interesting, especially if you've just bought some cookware online. Check them out!
Saturday, January 29, 2011
Is some cookware bad for your health?
When buying cookware online, everyone knows to consider the important features and benefit. But what about the risks? Some people claim that all cookware is equally safe, and that anyone who presents "facts" to the contrary is working for the ceramic cookware manufacturers. I'm not so sure about that.
As Rebecca Wood states so eloquently in her article "One taste of hot tea in a Styrofoam cup and you know you're drinking more than tea. Even though the cup looks stable, it's not. And have you noticed how dried foods stored in plastic bags start to taste like plastic? It’s because food ions react with synthetic or metallic ions."
As Rebecca Wood states so eloquently in her article "One taste of hot tea in a Styrofoam cup and you know you're drinking more than tea. Even though the cup looks stable, it's not. And have you noticed how dried foods stored in plastic bags start to taste like plastic? It’s because food ions react with synthetic or metallic ions."
Subscribe to:
Posts (Atom)