The Cookware Blog

I owe a lot of thanks to friends who have provided fresh game for my family over the years. There really is no substitute for the taste and quality of fresh, unprocessed, naturally lean meat. I’ve been told that out west they’ve even taken to raising deer on large ranges both to protect them from diseases like they would cattle and to keep them off the highways.

When it’s time to transform the venison into a stew I select stainless steel stock pots in order to protect the integrity of the taste. Regardless of the stew base I know whatever goes into the pot will taste like what went into the pot.

If I manage to overlook a handle that doesn’t conduct heat, or a thick base that distributes heat evenly, my cookware might not strike me as convenient. Unless I’m contemplating upgrading my kitchen tools it isn’t likely that an extensive comparison would be made to the newer products available. Without a true comparison side by side it isn’t likely that one set of cookware would emerge superior unless there was a marked difference in the outcome of the meal.

One stainless steel cookware set differs from another by any number of design specifications. Having a set to cook with is a convenience I wouldn’t want to do without. They don’t suffer from abnormal abuse in my kitchen so I expect they’ll last for a long time. Perhaps that is the greatest convenience.

There’s a sense of expectation standing in the kitchen with the the cookware hanging around almost like that of a woodworker standing in the wood shop before the creation begins. Woodworkers keep their tools neatly arranged on pegboards and cooks like to keep their cookware hanging overhead within reach.

Every craftsman loves to have handy access to their tools and equipment because when the creativity process is confronted with clutter we tend to lose focus. A place for everything and everything in its place isn’t just a phrase that mothers use to get the little ones to tidy up, it’s an exercise in proper planning and execution by design.

When the meal we’re preparing is important (I’m still trying to think of one that isn’t) we don’t reach for cookware that is questionable. The no nonsense approach to cooking with stainless steel cookware makes a statement about how seriously we take our work. Before us we see the task to be accomplished and know that the tools we choose directly affect the outcome.

We can trust stainless steel cookware to perform precisely and consistently. Any carpenter or electrician will tell you that having the right tools ensures the job is done correctly the first time. When we’re multitasking and relying upon the completion of our meal in stages, do overs aren’t an option we want to consider.

Having seen so many fascinating chili recipes as well has having experienced some rather interesting specials at restaurants makes it hard for me to start the chili process with only one style in mind. So beginning with a set of stainless steel stock pots I can easily separate the spicy from the mild, and the meat from the meatless.

They all need peppers, onion and garlic, but even the types of beans can help distinguish one type from another. With several varieties simmering away the aroma can be deceiving so a lot of tasting is necessary to ensure the final result was worth all the effort.

I’ve just been reviewing some interesting appetizers and found it interesting that the first step in every one of them involved some fresh garlic among other ingredients in the fry pan. Most are careful to remind us not to burn the garlic which can happen rather quickly if we’re distracted.

So if the order is for stuffed mushrooms, twice baked stuffed potato skins or any variety of stuffed peppers, don’t neglect the fresh garlic. The natural antibiotic properties, as well as the unique taste, make garlic a unique ingredient that should never be overlooked.

When the time comes to saute the vegetables, blanch the tomatoes and boil our mason jars, we pull out the stainless steel cookware set. From beginning to end we know the process takes time and patience. The fruits of our labors will determine the ultimate success of our tomato harvest.

Turning our kitchen into a cannery doesn’t mean we have to turn it upside down. Having the stages of the process thought out and prepared for can make the experience enjoyable. This is the time to teach our children why gardening will always be an essential element to human survival.

Whenever I’m starting a new project or experimenting with a new recipe I automatically reach for the stainless steel cookware. Often before completely reading the recipe, the pots and pans are in place ready to go. If the recipe lists the ingredients separately this task is even easier because I know what size sauce pan will be required.

First choice doesn’t just mean for sauces. If at all possible they’ll all get involved from the stove top to the oven. My greatest challenge is not running out of stainless steel cookware before I’ve finished. Being a sequential person I don’t like mixing my cooking and my cleaning.

Everyone who has lived long enough either has a variety of cookware currently in their kitchen or has completed the process of weeding out the tired pieces from their collection. If we have the space to keep everything we’ve ever obtained over the years and we’re honest, we can easily separate them into categories.

Personally I have to obtain permission from the head chef before I start using the cookware on my grill. I currently use an older frying pan with the handle removed. When it comes to choosing what to use over an open campfire the comparison reaches a whole new level.

I love southwestern chicken and rice soup, and it has to be spicy. Not everyone in our home likes their chicken soup spicy which means at some point we need to compromise.

Having several stainless steel stock pots makes this task easier. The chicken stock with the bones can be prepared in the first pot which will eventually be divided between my favorite soup and possibly chicken noodle. Another possibility is simply dividing the same soup into a portion to be eaten immediately, and some to freeze for a rainy day.