This 11.75-in. Mauviel Extra Thick Skillet is ideal for sautes, stir-fries, and other searing tasks. It's crafted from copper and has a stainless steel interior that won't interact with foods and makes for easy cleaning. Copper is a terrific choice for cookware because it is twice more conductive than aluminum and ten times more conductive than stainless steel. No wonder copper is the most preferred material of cookware by popular chefs and avid home cooks; its ability to heat up evenly and rapidly and to cool down just as quick allows for maximum control and excellent cooking results. Please handwash with mild dish soap. Made in France. The Cuprinox cookware line features an extra-thick 2.5mm copper exterior and includes a thin layer of stainless steel on the interior of the line's pots and pans. The stainless interior resists sticking, doesn't react with acidic foods, and cleans easily with a sponge. The cookware also offers durable handles anchored with rivets that hold up to heavy use. Mauviel, a French family business established in 1830 and located in the Normandy town of Villedieu-les-Poeles, is the foremost manufacturer of professional copper cookware in the world today. Highly regarded in the professional world, with over 170 years of experience, Mauviel offers several different lines of copper cookware to professional chefs and home cooks that appreciate the benefits of their high quality products.

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Enjoy the eye-catching, restaurant quality grill marks and flavor produced on a ribbed bottom cooking pan with the quality cooking performance of cast iron in the Lodge Logic 10-1/2" Square Grill Pan. Count on generating satisfied smiles and compliments when cooking burgers, bacon, chicken, paninis, and more on this ridged grill pan. Enjoy easier and better grilling thanks to the even heating and long lasting heat retention delivered by its cast iron construction. And, since it's already seasoned in the factory, this grill pan is ready to use right out of the box. 10-1/2" diameter fits 2 steaks easily! 1-3/4" deep. Manufacturer model #: L8SGP3. Restaurant quality grill marks, Lodge cast iron performance10-1/2" ribbed bottom Large enough to fit 2 steaks easily Great for burgers, bacon, chicken, paninis, and more Cast iron cooking performance - even heating and long lasting heat retention Features traditional skillet handle and loop-style assist handle Pre-seasoned - ready to go right out of the box Introducing Lodge Logic: Ready-to-use cast-iron cookware, pre-seasoned for consistent performance! For more than 100 years, Lodge has been perfecting the process of making cast-iron cookware, formulating the perfect metal chemistry to create durable cookware with incredible heat retention and distribution. In the past, the seasoning process was never complete until someone cooked countless batches of fried chicken, catfish and cornbread in the pan or pot to burnish it to a black patina, creating a piece of cookware that could be handed down like an heirloom. Lodge Logic removes the waiting, thanks to a newly-developed seasoning process. Lodge's electrostatic spray system applies a proprietary vegetable oil combination to deeply penetrate the pores of the iron. The result? Seasoned cast-iron cookware from Lodge you can use it right out of the box.

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In a novel of wit and haute cuisine, great chefs collectively bully greengrocers for the best produce and would rather starve than eat each other's cooking. Nan Lyons has been a food and travel writer for over twenty years, contributing to Bon Appétit, Travel + Leisure, More, Hamptons, L'official New York Newsday, as well as creating the Fielding's Agenda series and the Access Walking guides. In collaboration with her husband Ivan, she wrote the first novel with a food background, Someone is Killing the Great Chefs of Europe which was then made into a major motion picture. They went on to write four other novels as well as scores of articles on food and travel. Her newest book, Around the World in 80 Meals (Red Rock Press) was published in late 2010. Nan has most recently been made Associate Editor for "Let's Travel" a new website which features interviews as well as podcasts and articles on every aspect of travel. Her particular expertise is focused on restaurants, shopping and luxury hotels.

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A santoku is an Asian-inspired knife that many cooks today have added to their kitchen favorites. A knife of many talents, a santoku easily handles all the basic kitchen cutting tasks. In fact, some people even prefer it to a chef s knife. Slightly shorter than the standard chef's knife, the Shun Sora Santoku is light, agile, and very easy to maneuver. There's just enough belly curve to enable rocking cuts, which just adds to the Sora Santoku's versatility. The blade is extra-special because of the hollow-ground indentations on the side of the blade. They create small air pockets that reduce friction when cutting, making it easier to glide through the cut. If you ve had problems with sticking, try a hollow-ground blade. The Shun Sora Hollow-Ground Santoku is part of the exciting Shun Sora line that provides exceptional handcrafted Shun quality at an amazing price. Sora uses Shun's proprietary Composite Blade technology to bring together a VG10 san mai cutting edge with a Japanese 420J stainless steel upper. This technology puts high-performance material exactly where it's needed on the edge. The two blade sections are laser cut, then fit together like pieces of a jigsaw puzzle. Braze welding permanently joins them. The attractive wavy pattern at the joint is based on traditional Japanese sword hamon lines. While Sora's blade shapes and handle design are traditional Japanese, the textured PP/TPE polymer blend handle material provides a contemporary look, secure grip and balance, and is easy to maintain.

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Boasting industrial strength and professional styling, this Farberware Restaurant Pro Aluminum Nonstick 8-Inch Skillet offers restaurant-quality cooking performance right at home. Sure to become the go-to pan for every meal, this versatile skillet is ideal for creating a turkey sausage scramble, sauteing zucchini and garlic, or pan-searing scallops and asparagus. Its fast, even heat distribution and durable nonstick coating are the results of NSF Certification, guaranteeing the highest construction and performance standards. The skillet's long-lasting Teflon Platinum nonstick interior from DuPont has added scratch resistance for quick food release and easy cleanup, even after cooking sliders with melted Swiss cheese. A comfortable rubberized handle offers a confident grip all around the kitchen, and the pan is oven safe to 400F. This hard-working skillet is a welcome addition to every kitchen and complements many cookware sets, stockpots and other items in the Farberware collection.

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Enjoy the decadence of the Italian dessert, zabaglione, by making it at home in this special 3.5-qt. Zabaglione Pan from Mauviel. The specialized vessel is a must for people who frequently cook the Italian dessert, which is most commonly made of egg yolks, sugar, and Marsala wine. The pan's thick copper construction distributes heat evenly so that ingredients blend together seamlessly when whisked over a gentle heat. The result? Smooth, rich and creamy melt-in-your-mouth joy! Handwash with mild dish soap. Made in France. Mauviel, a French family business established in 1830 and located in the Normandy town of Villedieu-les-Poeles, is the foremost manufacturer of professional copper cookware in the world today. Highly regarded in the professional world, with over 170 years of experience, Mauviel offers several different lines of copper cookware to professional chefs and home cooks that appreciate the benefits of their high quality products.

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A wonderful time-saver in the kitchen, the Anolon Advanced Hard-Anodized Nonstick 3-1/2-Quart Covered Straining Saucepan with Pour Spouts is designed with heavy-duty, hard-anodized construction. The straining saucepan heats quickly and evenly for exceptional cooking performance and features a deep-rimmed lid with convenient straining holes that align with the handy pouring spouts. Home cooks can pour sauces and soups right into serving dishes with ease, or strain farmer's market Brussels sprouts without having to reach for the colander. Restaurant-tested DuPont's Autograph 2 nonstick surface inside and out is ideal for easy cleanup, PFOA-free, and metal utensil safe, and delivers superior durability. The revolutionary rubberized stainless steel Anolon SureGrip handle provides a confident, soft grasp and is dual riveted for extra strength, and oven safe to 400 F. And the break-resistant domed glass lid allows the cooking progress to be monitored without losing heat or moisture. Best of all, this saucepan complements many other items in all the Anolon Advanced collections. Drain without strain, and serve with more ease, with the Anolon Advanced Hard-Anodized Nonstick 3-1/2-Quart Covered Straining Saucepan with Pour Spouts, a multi-functional kitchen tool. Anolon Advanced cookware offers a sophisticated professional look that will complement every kitchen.

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Sancerre is the premier all-white dinnerware collection from Pillivuyt. Sancerre can be found in fine hotels and restaurants throughout France a culinary country where cooking is taken very seriously. Pillivuyt Sancerre plates are available in many sizes along with soup plates bowls and coffee and tea serving pieces. Its pure all-white glaze resists stains and is very easy to clean. With a timeless design Sancerre is robust and durable enough for everyday use. As all Pillivuyt porcelain it is lead- and cadmium free and goes from freezer to oven to table to dishwasher.

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This small but sophisticated Anolon Advanced Hard-Anodized Nonstick 1-1/2-Quart Covered Saucepan features heavy-duty, hard-anodized construction to provide even heat distribution for exceptional gourmet cooking performance. With restaurant-tested DuPont's Autograph 2 nonstick surface inside and out, the saucepan is ideal for easy cleanup, PFOA-free, and metal utensil safe, and it delivers superior durability. The saucepan easily releases foods like a wild-mushroom-and-red-wine sauce or steel-cut oatmeal, and the revolutionary rubberized stainless steel Anolon SureGrip handle provides a confident yet soft grasp when transferring foods to serving dishes. And the comfortable handle is also dual riveted for extra strength and oven safe to 400 F. The break-resistant, domed glass lid allows a simmering side of beef stock to be monitored without losing heat or moisture. This covered saucepan makes a perfect beginning for or addition to a complete Anolon Advanced home collection. Enjoy cooking with professional style and performance with the Anolon Advanced Hard-Anodized Nonstick 1-1/2-Quart Saucepan in the gourmet kitchen. Anolon Advanced cookware offers a sophisticated professional look that will complement every kitchen.

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Timers & Thermometers - Instantly read accurate temperatures of foods and liquids in both Fahrenheit and Celsius. The easy-read illuminated Rosle barbecue thermometer measures from -40 F to 392 F. In just a few seconds, the probe check core temperature on roasts, pork, chicken, turkey, seafood or sauces, candies and cooking oil. Or, use the digital cooking thermometer to read temperatures on wine, cold drinks and baby food before serving. The probe thermometer is perfect for hanging on the grill to ensure optimum cooking temperatures for steaks, pork loins, burgers and fish. The German-engineered 18/10 stainless-steel design is reliably durable, rust-resistant and completely hygienic and food-safe. Wipe clean. Rosle or "Little Rose" is located in Marktoberdorf, Germany, in the Bavarian Alps. Founded in 1888, the family-owned Rosle metal crafting and engineering company began producing professional culinary utensils and tools in 1920. Today's Rosle barbecue accessories continue in the Rosle traditio - Specifications Made in China Material: superior-grade 18/10 brushed stainless-steel Model: 25066 Size: 8 1/2"L Weight: 1.2 oz. Use and Care Wipe the digital cooking thermometer clean using a dry cloth. If desired, a drop of glass cleaner maybe used on the cloth. Do not immerse the probe thermometer in water or place in the dishwasher. Insert the probe at least 1" into foods and never leave the Rosle barbecue thermometer in the oven while cooking.

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Frying turkey just got a lot easier with the Waring Pro rotisserie turkey fryer. It can fry a juicy and delicious turkey in just over an hour. holds up to an 18-pound turkey cooks at approximately 3½ minutes per pound immersion-style heating element for fast heat-up and heat recovery time 2½-gallon stainless steel reservoir rotisserie function uses? less oil than traditional deep fryers aluminum frying/rotisserie basket holds up to 6 pounds of food 120-minute timer stainless steel vented lid power and ready indicator lights can also be used as a steamer for clambakes 1800 watts. Stainless steel/aluminum. Measures 17x20.5x17.4"H. Wipe clean. Imported.

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The name of this premium set is something of a misnomer; the Shun Reserve 6-Piece Basic Block Set is anything but basic. While it does include the basic kitchen cutlery you'll need to handle most cooking tasks, the ultra-premium materials and extraordinary fit and finish of this incredibly beautiful line are not basic at all. In fact, the Reserve line goes far beyond even very fine kitchen cutlery. From Reserve's ultra-fine-grained SG2 stainless steel cutting core to the beautiful ladder Damascus cladding and mosaic detail on the handle, the Shun Reserve line takes style and performance to a definitive level. To store and display this premium cutlery, we created an equally beautiful, contemporary style wood block that will look incredible on your countertop. Set includes: 3 1/2-in. Paring Knife 8-in. Chef's Knife 9-in. Bread Knife 10-in. Hollow-Ground Slicing Knife Honing Steel 9-Slot Wood Block

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Boasting industrial strength and professional styling, this Farberware Restaurant Pro Aluminum Nonstick 10-Inch Skillet offers restaurant-quality cooking performance right at home. Sure to become the go-to pan for every meal, this versatile skillet is ideal for creating a turkey sausage scramble, sauteing zucchini and garlic, or pan-searing scallops and asparagus. Its fast, even heat distribution and durable nonstick coating are the results of NSF Certification, guaranteeing the highest construction and performance standards. The skillet's long-lasting Teflon Platinum nonstick interior from DuPont has added scratch resistance for quick food release and easy cleanup, even after cooking sliders with melted Swiss cheese. A comfortable rubberized handle offers a confident grip all around the kitchen, and the pan is oven safe to 400F. This hard-working skillet is a welcome addition to every kitchen and complements many cookware sets, stockpots and other items in the Farberware collection.

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Features: -Cast iron handle-High performance-Copper heats more evenly, much faster than other metals and offers superior cooking control-Superior durability-Non reactive interior preserves taste and nutritional qualities of foods-Easy to clean and.

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For over 80 years, Paderno (Italy) has been a leading company in the manufacturing of professional cookware and kitchen utensils. The company is constantly engaged in enhancing the quality of its products and consistently complies with the most recent laws relating to public health and safety. For this purpose, the new factory in Orfengo, Novara, near Milan, is equipped with a modern laboratory with high technology instruments (X-rays, atomic absorption, etc.), which enables Paderno to carry out its own chemical tests on the raw materials used and check their conformity to the standards required. Special attention is paid to the environment and to general safety. The depth and flared sides of this pan make it easy to cook pella as the shape encourages the quick evaporation of liquid. This carbon steel pan averages 3/32" thickness. Diameter: 19.625" Height: 2.25" Metal Thickness: 13 Gauge Metal Type: Carbon Steel

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From ramen to rotting bananas, Copenhagen to Kansas City, pork buns to golf clubs, "The Mind of a Chef" combines travel, cooking, history, science, and humor into an unforgettable journey. Join executive producer and narrator Anthony Bourdain as he takes viewers over the course of 16 half-hour episodes inside the mind of noted Korean-American chef and restaurateur David Chang, a New York Times best-selling author and chef/owner of the Momofuku restaurant group. Chang brings a voracious appetite for food knowledge and a youthful exuberance to cooking and travel, whether cooking in his kitchens in New York and Australia or traveling for inspiration to Japan, Denmark, Spain or Montreal. In the series premiere, David dissects the roots of his passion for ramen dishes and tsukemen on a trip to Japan. Learn the history of this famous noodle as David visits a ramen factory, has a bowl of the original tsukemen, and examines how alkalinity makes noodles chewier and less prone to dissolving in broth. Subtitles: English SDH (Subtitles for Deaf and Hearing Impaired).

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Created by former marine biologist Stephen Hillenburg, Nickelodeon's hugely popular cartoon series SPONGEBOB SQUAREPANTS chronicles the wacky adventures of an overly enthusiastic sea sponge and his oceanic pals in the underwater town of Bikini Bottom. Living in a pineapple home with his meowing, catlike pet snail, Gary, the fry-cook sponge (inimitably voiced by Tom Kenny) happily flips Krabby Patties at a fast food restaurant owned by the moneygrubbing Mr. Krabs (Clancy Brown)-that is, when he's not engaging in nautical nonsense with his dimwitted starfish friend, Patrick (Bill Fagerbakke); annoying his tentacled and perennially grouchy neighbor and coworker, Squidward (Rodger Bumpass); visiting the displaced Texan squirrel, Sandy Cheeks (Carolyn Lawrence); or fending off the megalomanic plans of the evil protozoan, Plankton (Doug Lawrence). Employing a vibrantly colorful animation style that bears the distinct influence of REN & STIMPY, SPONGEBOB SQUAREPANTS has become a veritable pop-culture phenomenon that appeals to children and adults alike with its wholesome, yet slyly subversive, brand of goofy humor (as well as an impossibly catchy theme song). This collection introduces the adventures of the absorbent, yellow, and porous one with all 40 episodes of the series' debut season.

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Mine is a personal story of an unexpected and terribly inconvenient Christian conversion, told by a very unlikely convert. Sara MilesRaised as an atheist, Sara Miles lived an enthusiastically secular life as a restaurant cook and a writer. Then early one winter morning, for no earthly reason, she wandered into a church. I was certainly not interested in becoming a Christian, she writes, or, as I thought of it rather less politely, a religious nut. But she ate a piece of bread, took a sip of wine, and found herself radically transformed. The mysterious sacrament of communion has sustained Miles ever since, in a faith shed scorned, in work shed never imagined. In this astonishing story, she tells how the seeds of her conversion were sown, and what her life has been like since she took that bread. A lesbian left-wing journalist who covered revolutions around the world, Miles was not the woman her friends expected to see suddenly praising Jesus. She was certainly not the kind of person the government had in mind to run a faith-based charity. Religion for her was not about angels or good behavior or piety; it was about real hunger, real food, and real bodies. Before long, she turned the bread she ate at communion into tons of groceries, piled on the churchs altar to be given away. The first food pantry she established provided hundreds of poor, elderly, sick, deranged, and marginalized people with lifesaving food and a sense of belonging. Within a few years, the loaves had multiplied, and she and the people she served had started nearly a dozen more pantries. Take This Bread is rich with real-life Dickensian characterschurch ladies, child abusers, millionaires, schizophrenics, bishops, and thievesall blown into Miless life by the relentless force of her newfound calling. She recounts stories about trudging through the rain in housing projects, wiping the runny nose of a psychotic man, storing a battered womans .375 Magnum in a cookie tin. She writes about the economy of.

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By twenty-one, Jeff Henderson was making up to $35,000 a week cooking and selling crack cocaine. By twenty-four, he had been sentenced to nineteen and a half years in prison on federal drug trafficking charges. It was an all-too-familiar story for a young man raised on the streets of South Central LA. But what happened next wasn't.Once inside prison, Jeff Henderson worked his way up from dishwasher to chief prison cook, and when he was released in 1996, he had found his passion and his dream-he would become a professional chef. Barely five years out of federal prison, he was on his way to becoming an executive chef, as well as being a sought-after public speaker on human potential and a dedicated mentor to at-risk youth. A window into the streets and the fast-paced kitchens of world-renowned restaurants, Cooked is a very human story with a powerful message of commitment, redemption, and change.

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Lodge Cooking Accessories are perfect for fixing up hearty grub after a long day of hunting, and versatile enough for use indoors or out. The Lodge Country Kettle is ideal for chicken pot pies, soups and stews, while the stainless steel, dishwasher-safe Splatter Screen provides protection from hot liquids. The Trivet-Meat Rack sits in the bottom of a skillet or pan to keep meat from burning, and is a perfect camping accessory for those who prefer Dutch-Oven cooking. Made in USA. Available: Country Kettle, 11 Splatter Screen, 13 Splatter Screen, Trivet. Color: Stainless.

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