Calphalon Contemporary Stainless Steel Launch – Sept 07

cs-nonstick-small.JPGIntroducing Calphalon® CS Nonstick Cookware
Bring High Style into Real Kitchens—Yours!

TOLEDO, OH, July 27, 2007— This fall, Calphalon® will introduce a new line of nonstick cookware that’s 100% dishwasher safe. Ideal for cooks who love the lustrous, contemporary beauty of brushed stainless steel but consider no-fuss nonstick cooking and cleaning a must-have, Calphalon CS Nonstick offers both convenience and style, pairing exceptional nonstick performance with the striking good looks of Calphalon’s best-selling Calphalon Contemporary Stainless cookware.

Imagine yourself executing a flawless frittata. Picture your fettuccine alfredo sliding effortlessly from your sauce pan, leaving not a trace of cheesy sauce behind. Calphalon CS Nonstick is ideal for cooking and serving even sticky or delicate dishes like these with exquisite style. The cookware’s clean lines, curvy silhouettes and beautifully sculpted handles are a design enthusiast’s dream, while its dishwasher safe nonstick cooking surface is sure to satisfy even the most practical cooks.

Calphalon CS Nonstick features tri-ply construction for superb heat conductivity. Two layers of 18/10 stainless steel surround a heavy gauge aluminum core. Calphalon’s legendary nonstick coating guarantees exceptional release and durability. The pans are guaranteed to last a lifetime, even if you run them through the dishwasher every day. Long handles stay comfortably cool on the stovetop and the covers are made from a tempered glass, so you can peer right into the pots. Calphalon CS Nonstick is oven safe to 450 degrees.

Calphalon CS Nonstick will be available exclusively at Bloomingdale’s in September 2007. It will roll out to fine stores nationwide later in the fall.

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About Calphalon

Based in Toledo, Ohio, Calphalon (www.calphalon.com) is a leading manufacturer of professional quality cookware, cutlery, bakeware, and kitchen accessories for the home chef. Calphalon is a Newell Rubbermaid company.

Why are Dutch ovens called ‘Dutch’?

why-are-dutch-ovens-called-dutch1No-one is quite sure but there are various theories.

  • In 1704, an Englishman called Abraham Darby, travelled to Holland to see a Dutch casting process. On his return home, Darby refined the method and began casting pots. He shipped them to the new colonies in America and all over the world. The name may have originated from the Dutch casting process.
  • Early Dutch traders and salesmen peddled cast iron pots hence the name.
  • Dutch settlers in the region of Pennsylvania used cast iron pots or kettles.

Product of the Week – All-Clad 14pc Stainless Cookware Set

all-clad-14pc-stainless-steel-cookware-set-review
Our product of the week is the All Clad 14pc Stainless Steel Cookware Set. If you are looking for quality cookware then All-Clad is the one.

This set includes:

– 2 frypans
– 2 sauce pans
– 2 saute pans
– a chefs pan
– stockpot

Check out our review of the All-Clad 14pc Stainless Cookware Set.

OR click here if you want buy this product…

Applemint – Blog of the Week

applemint.JPGWhilst doing a little web surfing yesterday, I came across a wonderful food blog that I knew would have to be our Blog of the Week. What caught my eye with this blog was the wonderful recipes and accompanying photos which are just superb.

Applemint is owned by Kate who has no formal training but obviously has a love and a passion for cooking.

Check out her recipe for Nectarine and Honey Yoghurt Lollies. These really caught my eye and I will be keeping this one for when the weather warms up here.

This is our recommended blog of the week so take some time to head over to Applemint.

What can I cook in a Dutch oven?

yellow-dutch-ovenPretty much anything! That is one of the reasons that they are so popular. A few ideas are pizza, bread, sauces, soups, stews, ribs, cakes, cobblers, poultry, meat, pies and cookies.

You’re probably thinking ‘How could I cook a cake in a stew pot?’ but with a Dutch oven, you can!

There are two methods of cooking. One is when food is placed directly into the pot. Cakes can be cooked in this way but the second method makes it easier to get them out! This is when a trivet is placed in the bottom and the food to be cooked is in a dish or pan which is placed on the trivet – cakes, biscuits, bread, pizza etc.