Cooking
Having used saucepans and saute pans from Bourgeat, Calphalon, Reverware and more, there's no brand to date that has completely won my loyalty. Recently I received a saute pan and saucepan from Biro Cookware and so far I'm very pleased with them. They are made of two layers of stainless steel and an aluminum core.
The first thing that impressed me about the cookware was that it has great weight to it, so pans and lids stay put. I seem to have a problem with pots boiling over and lids flying off and that clearly won't happen with a lid that weighs just under one pound. Also the heat conduction is impressive. I think the combination of aluminum and stainless steel is a good one as far as strength and heat and I like the brushed stainless steel look. I particularly like the fact that you can really crank up the heat and yet so far the pans have been pretty easy to clean. But I'm a strong believer that it's not until your first cooking disaster that cookware shows its true colors, so I am going to reserve final judgement for now.
I asked Marcel Biro, Master Chef de Cuisine, restaurateur and cooking instructor what makes his line of "celebrity cookware" different, and here's what he told me:
"I worked closely with the Regal Ware Worldwide engineers, and with the voice of the customers--my students. I am most proud of the quality of this cookware. Quality cookware and ingredients yield quality food. This is the cornerstone of everything I do.
What I most like about the cookware are the long handles and the great wide helper handles that stay nice and cool to the touch. The weight of the pan guarantees stable cooking, and the aluminum core throughout is not just on the bottom like so many pans on the market today. This ensures even cooking throughout the pan, not just on the bottom. Also my cookware can be used on electric, gas and induction, making it very versatile.
We throw it in the oven at the restaurants and culinary schools all the time, and we're talking about equipment with 50,000 - 100,000 BTU's which is double or triple that of a home oven. Consumers never have to worry about replacing these pots and pans."
Biro Cookware was only introduced earlier this year, so if you have any experience with it, please feel free to share your feedback in the comments section. If some other cookware meets your performance and practical requirements feel free to share your recommendations as well.
COOKWARE
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- Kitchen Gift Guide 2012
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Cooking
Everyday Cookware
Having used saucepans and saute pans from Bourgeat, Calphalon, Reverware and more, there's no brand to date that has completely won my loyalty. Recently I received a saute pan and saucepan from Biro Cookware and so far I'm very pleased with them. They are made of two layers of stainless steel and an aluminum core.
The first thing that impressed me about the cookware was that it has great weight to it, so pans and lids stay put. I seem to have a problem with pots boiling over and lids flying off and that clearly won't happen with a lid that weighs just under one pound. Also the heat conduction is impressive. I think the combination of aluminum and stainless steel is a good one as far as strength and heat and I like the brushed stainless steel look. I particularly like the fact that you can really crank up the heat and yet so far the pans have been pretty easy to clean. But I'm a strong believer that it's not until your first cooking disaster that cookware shows its true colors, so I am going to reserve final judgement for now.
I asked Marcel Biro, Master Chef de Cuisine, restaurateur and cooking instructor what makes his line of "celebrity cookware" different, and here's what he told me:
"I worked closely with the Regal Ware Worldwide engineers, and with the voice of the customers--my students. I am most proud of the quality of this cookware. Quality cookware and ingredients yield quality food. This is the cornerstone of everything I do.
What I most like about the cookware are the long handles and the great wide helper handles that stay nice and cool to the touch. The weight of the pan guarantees stable cooking, and the aluminum core throughout is not just on the bottom like so many pans on the market today. This ensures even cooking throughout the pan, not just on the bottom. Also my cookware can be used on electric, gas and induction, making it very versatile.
We throw it in the oven at the restaurants and culinary schools all the time, and we're talking about equipment with 50,000 - 100,000 BTU's which is double or triple that of a home oven. Consumers never have to worry about replacing these pots and pans."
Biro Cookware was only introduced earlier this year, so if you have any experience with it, please feel free to share your feedback in the comments section. If some other cookware meets your performance and practical requirements feel free to share your recommendations as well.
COOKWARE
- Neoflam Ceramic Stovetop Cookware Review
I’m pretty satisfied with the cookware I own, which is a combination of stainless steel, cast iron, enameled cast iron, stoneware ceramic and ceramic non-stick, but I’m always open to checking out what’s new. Every once in a while there’s...
- Cookware Reviews And Giveaway
I'm always happy to try out new cookware, mostly because the options just keeps getting better and better. Looking for the latest nonstick? An alternative to nonstick? A great steamer? It's all here. Imagine the perfect non stick...
- Nambé Cookserv
Wedding season is coming up and I recommend going off the registry to buy something really special. There are lots of basic items that end up on registry lists, for example, a stock pot or soup pot. You need a big one, but a smaller one is very useful...
- Kitchen Gift Guide 2012
I've already written about many of my favorite kitchen goodies from silicone spatulas to Microplane graters and the Vita-Mix blender. Here are some more things I appreciate most in the kitchen. They have each withstood the test...
- Amy's Favorite Cookware
Lately I've been getting a number of emails asking me about cookware. I'm no expert, but I'm happy to tell you what I like and why. Cast iron I received a cast iron pan as a "cast off" from someone who didn't want it any longer. I can't...