Stainless Steel Cookware Versus Aluminum Pans

Stainless steel and aluminum are the most common metals used for making cookware sets and other utensils. According to an estimate, more than 50 % of all kitchenware and cookware manufactured now days have either stainless steel or aluminum, at least in minor quantities. A detailed comparison about cookware made from stainless steel and cookware made from aluminum is discussed below.

Comparison is best done in terms of factors as it is easy to understand. Some important aspects with respect to a buyer as discussed below. Instead of common points which are strengths of both the materials, the debate between aluminum and stainless cookware is generalized using factors in which either of them manages to pip the other.

Stainless Skillet

Thermal Conductivity

Stainless Steel Cookware Versus Aluminum Pans

Cooking and roasting is principally dependant on the principle of thermal conductivity. The thermal conductivity of aluminum is quite higher as compared to steel. For your information, copper betters aluminum in terms of thermal conductivity. This explains the fact that a lot of good cookware has a small coating of copper (between layers of steel) at the bottom end which meets the heat first.

Heat Distribution

steel on its own does not distribute heat evenly. Its only when certain other metals are added that there is a proper distribution of heat.

Reaction to Certain Foods

Aluminum is known to react with foods which have alkaline or acidic contents. That is the reason food items like some soups are not cooked in aluminum pans as aluminum particles may get trapped in your food. A standard alternative to this is the concept of hard anodized non-stick aluminum which is made through the process of electro-chemical anodizing which doesn't allow the base metal to breach into food items. The surface of stainless equipment may pit if exposed to salty environment for a long time. Even if stainless steel comprises of a variety of metals, there is no or negligible particles entering food.

Cost

If materials used to make cookware are compared, aluminum cookware will be less expensive against cookware made up of steel.

Apart from this, stainless steel is popularly used for making skillets, stock pots and other such cookware.

Stainless Steel Cookware Versus Aluminum Pans

Mardi Gras Recipes - Cajun Style Meals, Snacks, Drinks and More

It is uncertain as to when the celebration of Mardi Gras first originated. Mardi Gras is celebrated in many of the Southern States in the United States. New Orleans is the most popular spot for Mardi Gras and most know celebration destination. Mardi Gras is the French word for Fat Tuesday. The celebration includes parades, balls, music, and most of all food. You do not have to attend Mardi Gras in order to taste some of the wonderful Cajun dishes that are served. You simply can make them at home and have your own Mardi Gras celebration.

Main Dishes:

Stainless Skillet

CHICKEN FRICASSEE

Mardi Gras Recipes - Cajun Style Meals, Snacks, Drinks and More

Ingredients

1 hen, about 4 pounds, cut into serving pieces

Salt and cayenne

2/3 cups vegetable oil

1/2 cup all-purpose flour

2 cups chopped onions

1 cup chopped bell peppers

4 to 5 cups warm water or chicken broth

2 bay leaves

1/4 cup chopped parsley

3 tablespoons chopped green onions

Steps

Season the chicken pieces generously with salt and cayenne. Set aside. In a large black iron or stainless steel pot, make a roux by combining the oil and flour over medium heat. Stir constantly for about 20 to 25 minutes, or until it is dark brown. Add the onions and bell peppers. Cook, stirring often, for about five minutes, or until they are soft. Add the chicken pieces and stir to coat well with the roux mixture. Cook for about five minutes. Slowly add the water or broth. Add the bay leaves. Bring the mixture to a boil, reduce the heat and simmer for about two hours, or until the chicken is tender. Adjust seasonings. Remove the bay leaves. Add the parsley and green onions and serve immediately. Serves about 8.

Cajun Alligator Etouffee Recipe

2 onions, chopped

2 cloves garlic, minced

4 stalks celery, chopped

1 can tomatoes

1 pound alligator meat, cut in thin strips

1 cup (2 sticks) butter

1/2 cup green onions, chopped

1/4 cup parsley, minced

Salt

Cayenne pepper

Black pepper

Sauté onions, garlic and celery in butter until soft. Add tomatoes and simmer for twenty minutes in covered iron pot.

Add alligator meat and let cook over low heat until tender, about 1 hour. If gravy is too thick, add a little hot water. Serve over rice.

Craw Fish Fettuccine I

6 tablespoons butter

1 large onion, chopped

1 green bell pepper, chopped

3 stalks celery, chopped

1 clove garlic, minced

1 tablespoon all-purpose flour

1 pound peeled craw fish tails

1 (8 ounce) package processed cheese food

1 cup half-and-half cream

2 teaspoons Cajun seasoning

2 teaspoons cayenne pepper

1 pound dry fettuccine pasta

1/2 cup grated Parmesan cheese

Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in craw fish. Cover, and simmer for 15 to 20 minutes, stirring often. Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into craw fish mixture; pour into prepared dish, and sprinkle with Parmesan cheese. Bake in a preheated oven for 20 minutes, or until hot and bubbly.

Snacks:

Black Bean Salsa

1 can 15 oz. black beans, drained

1-1/2 cups canned corn, drained

2 medium tomatoes, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1/2 cup red onions, diced

1 to 2 jalapenos, diced

1/2 cup fresh lime juice

1/2 cup olive oil

1/3 cup fresh cilantro

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

Mix all ingredients together. Allow to sit in refrigerator a few hours before serving. Makes a wonderful dish for chips or topping for enchiladas or burritos.

Cajun Crab Crisp

12 English muffins

1/2 cup butter

5 oz Old English cheese (jar)

1-1/2 tsp mayonnaise

1/2 tsp garlic salt

2 tsp Konriko seasoning

1 tsp Tabasco

1-1/2 lb white crab meat

Melt butter and mix all ingredients together and spread on split and quartered English muffins. Bake at 350F in oven for 15 to 20 minutes or until toasted and golden brown.

Craw fish Cornbread Muffins

1 med onion, minced

1/4 lb butter

1 clove garlic, minced

1 lb craw fish tails

8 green onions, minced

One 16 oz Jalapeno Mexican cornbread mix

Salt, cayenne pepper, and garlic powder to taste.

Saute onion in butter until tender. Add garlic, craw fish tails, and seasonings. Cook over low heat for 15 minutes. Add green onions. Cook for five minutes. Prepare cornbread mix according to the directions on the package. Add craw fish mixture, stir well. Spoon into greased mini muffin tins. Bake at 350F for ten minutes.

Let's not forget the recipes for when you get thirsty from all that delicious food.

Drinks:

Festivity Punch

5 lb of sugar

3-1/2 qt of water

2 tbs citric acid diluted in 1 pint of water

Four 46 oz cans pineapple juice

Four 46 oz cans orange juice

Two 46 oz cans grapefruit juice

Make a syrup of sugar and 3-1/2 qt of water letting boil about 2 hours. To this add citric acid which has been diluted in 1 pint of water, To this base add pineapple juice, orange juice and grapefruit juice.

Let mixture sit in crock with big piece of ice several hours before serving. Cherries are optional.

Makes One hundred 6 oz glasses

White Wine Sangria

1/2 gallon white wine

5 cups Sprite

1/4 cup simple syrup

1/2 cup orange juice

1/4 cup brandy

1 whole apple, banana, orange, sliced

Mix all ingredients together. Add sliced fruits. Chill and serve.

Mardi Gras Recipes - Cajun Style Meals, Snacks, Drinks and More

How to Season a Wok

Seasoning a Wok is less of a mundane task and more of an art. Allow me to explain.

A Wok isn't like your run of the mill cast iron pans. It has curves. That means your seasoning medium (fat or oil) tends to flow to the center of the pan instead of giving you a nice, even coat over the entire surface of the Wok. Clearly, you don't just want to stick this in the oven as you might do with a cast iron frying pan. The difference in contours means that you will want to season your Wok in the open air, rather than closing it up in the stove. It also means that the process needs a little more babysitting than that of a cast iron skillet.

Stainless Skillet

I suggest using a low-carbon steel Wok over any other kind. The traditional recipes seem to come out very well in this kind of metal. It also takes well to treatment. Stainless steel looks beautiful, and there's no need to season it... but these just aren't the same. They reflect too much heat instead of absorbing it, the amount of oil you need is different, the amount of liquids that you add tend to be different... it's a whole other world. Your Wok should be of medium depth, or medium-high depth. Shallow Woks are next to useless, because of the heating properties and the inability to shift ingredients properly. What's the point of using a multi-heat-level surface if there's no surface area to work with?

How to Season a Wok

Here's what you'll need to season your Wok: A fine heat-proof cooking brush (AKA a barbecue brush), a bottle of peanut oil, a good stove top, paper towels, and excellent ventilation. If you can, use a natural gas stove. The ability to instantly heat, and remove heat, will be of great use in this process.
Heat the Wok until even the outer edges are nice and hot. Then, using the brush, coat ever inch of the inside of the pan with a thin layer of peanut oil. Only a thin layer should be used, enough to make the surface shine upon application, and not a drop more. This is where the artistry comes in. It's tempting to just slather a bunch of oil into the pant and hope that it will turn out OK in a couple of burn-ins. Believe me, that won't work. Go through the whole process for best results.

Turn the ventilation fan on high, and tilts the Wok in all directions as the oil bakes in. After about four minutes, turn the heat off and leave the Wok alone. It needs to cool back down to room temperature before the next round of seasoning starts. When it's cool, wipe out the excess oil with a paper towel.
NEVER cool your Wok with cold water! Not only could you damage it and undo all the work you're about to do in the seasoning process, but the steam and spitting oil that might result can easily burn your skin. When seasoning, just allow your Wok to air cool. And during the course of regular use, 'cool' the Wok with boiling or very hot water, and clean it with a bamboo brush. Cold water is the bane of Woks. Patience is a virtue!

Repeat this process at least three or four more times. You'll note that each level of oil that gets burned into the surface will turn the Wok a deeper shade of black. You want an even coat of blackness for aesthetic reasons, but it isn't a big deal if that doesn't happen. Eventually, with proper use, a beautiful and full black sheen will happen. Trust me.
You'll know that your Wok is ready for use when it looks almost wet whenever you heat it up. Now you can use the Wok properly: Heat it up until it is smoking hot, THEN add the oil. You'll notice that the pan sops some the oil right up, like it was a living thing that needed a drink! That's how you know that the pores of the Wok are properly treated.

I use all wooden tools with my Wok. Others are less paranoid than I am. Either way, you'll note that a seasoned Wok is nearly non-stick when properly used and cared for. If you ever DO manage to burn food to the surface of the Wok and need to clean it with a steel-wool pad, you need to go through the whole seasoning process again, sadly. Remember, normal cleaning with hot water and a bamboo brush is usually enough! Some will lightly coat the inside with peanut oil before storing, though I've never seen the need to do that, personally.

Enjoy the fruits of your labors!

How to Season a Wok

Importance of Using a Stainless Steel Skillets

To insure only the best in cooking, every kitchen must be furnished with the proper arsenal to accomplish the job. The skillet seems to be one of the most essential armors contained in the arsenal. Skillets, commonly called frying pans or frypans, are used for frying, searing and browning food.

Traditionally, frying pans were made of cast iron. Today, they are made from a variety of materials. The popular choice of professional chefs and cooking gurus is the stainless steel skillet. This frypan is made up of a steel containing chromium that is resistant to corrosion.

Stainless Skillet

There is a wide array of brands, models, sizes, weight and prices that you can choose in buying a stainless skillet. Electric stainless steel skillets and non-stick stainless steel skillets are also available. Sizes are from 8" to 16"; prices also differ from .00 to the more expensive kind. Other features vary according to your purpose in buying.

Importance of Using a Stainless Steel Skillets

The best stainless steel skillet has a maximum size of at least 12". It is better to have a wider area so the chicken or meat you are cooking will not elbow each other. Its maximum weight must be around 3 pounds or more. The handle must be able to withstand also the temperature of the oven.

The advantages of using stainless steel skillets are:

1. There are many stylish designs you will be proud to display in your kitchen;
2. It is perfect for roasting, grilling, stewing, sauteing, searing, frying, browning, baking, simmering and making casserole.
3. It does not change the color or the taste of food;
4. Since it is non reactive, it does not corrode and react to acidic food;
5. If you buy the model with a glass cover, you can peek at the food you are cooking;
6. It does not scratch and dent easily; and
7. It is durable, many have lifetime warranty, and easy to clean.

If you take care of your skillet well, it can serve you for a lifetime. In using a stainless steel skillet for the first time: wash it thoroughly with soap and warm water and dry. Give enough moments for it to be conditioned by the heat. Use only the proper utensils. Avoid these: exposing to very high heat, applying non-stick spray, scrapping it off and using steel wool for cleaning. After cooking, you wash thoroughly with soap and warm water. Caution: do not clean in the dishwasher.

Buying a skillet is a good investment especially if it comes from a good manufacturer and it is accompanied with instructions for cleaning, seasoning, preheating and cooking. Follow instructions faithfully and experience the satisfaction in cooking with your stainless steel skillet.

Importance of Using a Stainless Steel Skillets

How to Get an All Clad Skillet on Sale

If you are looking for an All Clad skillet on sale then your search is nearly over. People everywhere are looking for great prices on these skillets and so I wrote this article about getting really good deals to make your life easier.

Why are All Clad skillets so popular?

Stainless Skillet

For people who really enjoy and take a pride in their food, the preparation, the cooking of it and of course eating it, only the best will do. This craftmen led company produce one of the best, if not the best skillet on the market today and ask any one who uses one how much of a pleasure it is to cook with.

How to Get an All Clad Skillet on Sale

Technically speaking, the bonded layers of 18/10 stainless steel and aluminum ensure that foods cooks evenly without those annoying hot spots even when you change the temperature.

Here are 3 major points you will see coming up again and again when you read other people's reviews in cookware stores:

The skillet is so well balanced that making those quick light meals where you need some movement in the pan is a breeze. So too is the clean up afterwards, just a quick wipe out and you are done. I can only imagine the makers and designers are keen on good food themselves. The styling and the feel of this skillet speaks volumes about the underlying quality and craftsmanship that go into the making of them.

So how do you find a great All Clad Skillet Sale?

There are several stores that sell these skillets online. Some of them run discounts and coupons and some of them simply have low prices. A few offer free shipping, and in case you need to return your skillet for any reason.

How to Get an All Clad Skillet on Sale