There are many half-truths when it comes to cookware heat retention. Here are a couple of myths that need busting:
Myth: Cast iron cookware holds more heat than aluminum. So if you want food to stay hot, use an enameled cast iron pot.
Fact: It depends on the mass of the cookware and what you’re cooking…
THE COMPANY
Demeyere (pronounced Deh-MAI-reh) is a Belgian company founded in 1908 as a family business. 100 years later, the family sold the company to Zwilling J. A. Henckels (itself owned by the Werhahn Group, a German family investment firm that also owns Staub and other high-end brands).
THE COMPANY
Demeyere (pronounced Deh-MAI-reh) is a Belgian company founded in 1908 as a family business. 100 years later, the family sold the company to Zwilling J. A. Henckels (itself owned by the Werhahn Group, a German family investment firm that also owns Staub and other high-end brands). I did a more extensive writeup of its history in the Demeyere Proline Skillet review.
THE COMPANY
Cuisinart (pronounced “KWEEZ-in-art”) is a subsidiary of the Conair Corporation, which is perhaps better known for hair dryers. But don’t let that fool you; Cuisinart has been around since 1971.1 The short story is that Carl Sontheimer started Cuisinart in 1971 after visiting France and seeing semi-automated food preparation machines. He reversed-engineered a machine and added a feeding tube. His creation, dubbed a “food processor,” was a success. Cuisinart subsequently expanded into choppers in 1986. Sontheimer sold the company in 1989 for $60 million, which was re-sold to Conair Corporation later that year. Under Conair’s management, Cuisinart expanded its offerings to encompass virtually everything kitchen-related, from bakeware to wafflemakers.
THE PRODUCT BEING REVIEWED
Today, we’re going to look at the Cuisinart 89336-30H Professional Stainless Saute with Cover, 6-Quart, although this review is applicable to the rest of the product line
INTRODUCTION
Occasionally someone will ask me to review kitchen knives. I was reluctant to do so, because what does that have to do with longevity? Knives don’t contact food that much. However, to the extent that easier cutting encourages people to cook healthy at home (instead of eating out or microwaving a TV dinner), then I’m all for getting better knives.
Affordable knives can be perfectly fine and in some cases better than expensive knives. There are great knives out there that don’t have full tangs or bolsters or forged blades, so don’t be afraid to buy them just because of outdated/untrue information about how you allegedly need to have a full-tang knife or whatever.
For example, the Victorinox 8-Inch Fibrox Chef’s Knife
HISTORY:
Garlic (Allium sativum) is a species in the onion genus, and thus genetically similar to onions, leeks, shallots, and chives. Garlic originated in central Asia, and humans have grown garlic for at least 7,000 years throughout Eurasia and Africa for use as a panacea for gastrointestinal and other health problems. Garlic has long been treasured for its ability to flavor foods, but what makes garlic especially potent is how it stimulates production of antioxidants.
How it works: