ࡱ> VXUS Bbjbj "\xx=`lzzzzzzzl l l 8  D ^n n n n n n n HJJJJJJ$ nzn n n n n nzzn n n zn zn Hn Hnlzzln  X#l ll0lUUlzzzzCookware Buyers Guide Frequently, I am asked to explain the difference between the types of cookware that we offer. In somewhat shortened form, this is a summary, in "English" (now that's a change of pace) First, understand that there are two basic types of cookware - traditional and nontraditional. Traditional cookware is any cookware with an uncoated metal cooking surface. Examples of traditional cookware are stainless and hard-anodized interior cookware. By contrast, nontraditional cookware refers to any cookware in which the food cooks on a nonmetal surface. Examples of nontraditional cookware are NonStick coated pans, or cookware that has porcelain, glass, ceramic, or crockery interiors. Actually, in terms of the cookware we specialize in, you can look at it like this: traditional = stick, non-traditional = nonstick. Cookware Brand Comparison Calphalon and All-Clad share a common history, they were developed by and for chefs and restaurateurs requiring consistency and durability. Calphalon Commercial Hard-Anodized Cookware vs. Professional Hard Anodized Cookware: The pans themselves are functionally identical to each other. The only difference is that Commercial Hard-Anodized pieces have (where appropriate) long "stay-cooler" cast-stainless steel long handles, which are designed to stay touchably cool on the stove top. Professional Hard-Anodized cookware features nickel-plated cast-iron handles which will become hot to the touch depending on the flame or burner intensity (handle covers are available), and length/type of cooking. There are slight differences in the shapes of some lids between Professional and Commercial Hard-Anodized cookware. However they function identically, are oven and broiler safe at any temperature, and are safe for use with metal utensils. Neither type may be placed in the dishwasher. Calphalon Professional NonStick II vs. Commercial NonStick Here again, the pans will function identically. The key differences are in the handles where again, Commercial NonStick pieces have polished, smooth, "stay-cooler" handles, and domed stainless steel lids. Professional NonStick II pieces have new, rolled, brushed steel long "stay-cooler" handles, classic hard-anodized dark gray exterior, and feature tempered clear glass lids. Commercial NonStick pieces have long "stay cooler" cast stainless steel handles; the classic dark gray anodized exterior, and domed stainless steel lids. Additionally, Commercial NonStick pieces have the LRS3 (lifetime release system - third generation). Professional NonStick II has a new advanced NonStick cooking surface. Both lines are oven safe to 450 and require the use of plastic or wood utensils. The lids of Professional NonStick II and Commercial NonStick are dishwasher safe; the pans themselves should not be placed in the dishwasher. Calphalon "Pots & Pans" (available from us) vs. Kitchen Essentials (exclusive to Target) Both are good "medium weight" cookware designed for occasional cooks, couples starting out, or singles who need very basic cookware. Both lines feature a ten-year warranty (as opposed to the lifetime warranties of all other types of Calphalon). Both "Pots & Pans" and Kitchen Essentials feature an anodized exterior, and NonStick interior; the difference is that "Pots & Pans" NonStick has the raised dot pattern on the bottom of pans, where Kitchen Essentials NonStick is smooth throughout the interior. Handles on both lines are covered with black phonelic plastic grips, which will stay "touchably cool" during almost any stovetop-cooking task. The lids on "Pots & Pans" are domed stainless steel, and Kitchen Essentials lids are glass. Both lines are oven safe to 350 degrees (limited by plastic handles), and require the use of plastic or wooden utensils. Glass lids - do you really need them? The only real advantage to glass lids (for any type of cookware) is that you have the option of watching your food cook. In real life, our experience has shown that people that cook with glass lidded pieces spend no more time looking at their food during cooking than cookware with traditional metal lids. However, glass lids still remain the choice for many home cooks. All-Clad Cookware is available in four main styles: MasterChef, LTD, Stainless Steel, and Cop-R-Chef. All four styles of All-Clad feature a non-reactive 18/10 stainless cooking surface, pure aluminum core, and long handles which will stay touchably cool during almost any cooking task. All-Clad Stainless Steel Cookware features a magnetic stainless exterior (for induction stoves), pure aluminum core, polished stainless steel exterior, and is dishwasher safe. MasterChef, LTD, and Cop-R-Chef all feature a non-reactive 18/10 stainless cooking surface, pure aluminum core, and "stay cooler" long handles. NonStick interiors are an available option on many pans. Lids for All-Clad Pans are polished stainless steel (except Cop-R-Chef, which is copper-coated stainless steel). The only other difference between the different types of All-Clad is in the exterior. MasterChef pieces have brushed aluminum exterior, LTD's exterior is dark-gray hard anodized, and Cop-R-Chef has a copper exterior. Between the four types of All-Clad, Stainless Steel pans are slightly less efficient (at transferring heat from burner to food) than the others because of the exterior is made of stainless steel, which, although a great cooking surface, is not a great conductor of heat. Again, Stainless is slightly less efficient (most cooks will not notice the difference), but the difference is more than made up for by the convenience of being able to put it in the dishwasher. MasterChef, LTD, and Cop-R-Chef offer better heat conduction than stainless steel, with CopperChef being the highest performance line (and most expensive) because of its quick reacting copper covered exterior. Emerilware Cookware by All-Clad Metalcrafters Featuring a scratch resistant anodized exterior, stainless steel handles and lids, advanced nonstick interior, and flared lip on each pan for drip-free pouring. Designed by chef Emeril Lagasse (TV Food Network host, author, and restaurateur). Emerilware combines the even heating high performance cooking with the convenience of a nonstick cooking surface that allows you to cook with little oil or fat, or as much as you like. With 7 and 9 piece starter sets offered and a variety of open-stock shapes and sizes, there is sure to be Emerilware that is right for your cooking needs. Understanding your cookware "needs" When choosing cookware it is important to address your needs first, and wants later. To understand your needs - take the cookware that you currently use, and note the pieces that you use the most. Do you have a favorite frying pan or saucepan that seems to be used more than others do? If they are older or a little rough looking, start by replacing those pieces first, as you already know you will use them. Then look to see if other pans are still in good condition and useful to you. If so, you may want to replace them later or if youre remodeling your entire cookware collection, pass them down to your children, or donate them to a local charity. By now you should have decided whether to purchase a piece or two at a time, or to replace all of your cookware. Your "wants" are pieces of cookware you think would be useful to have around. Having addressed all of your needs, purchase your "wanted" pieces. Understanding your cookware "style" While there are surely as many types of cooking styles as there are different types of cookware, the basic categories are easy to understand. The first cookware style is "occasional/basic," and is defined by persons who cook only basic meals, or cook only occasionally - out of necessity more than enjoyment. Basic sets of medium weight cookware like Calphalon's Pots & Pans are a good choice and usually a great value when purchased as a basic set. The second cookware style is "healthy-lifestyle/convenience," and is defined as persons who wish to cook in NonStick Cookware either for the ability to cook with little or no oil (healthy), or for the convenience of easy cleaning NonStick interiors. In most cases, persons of this cooking style will benefit from the purchase of a set of NonStick cookware, or by building a set a piece or two at a time. Calphalon Professional NonStick and Commercial NonStick as well as All-Clad NonStick Interior Cookware are good choices for this type of cooking style. The third cookware style is the "weekend gourmet," and is defined as persons wanting great everyday cookware with the flexibility to try new dishes or experiment/learn different cuisines or cooking techniques. This type of cookware style is perhaps the most difficult to shop for, due to the range of "options" available. In most cases, it is best to decide whether NonStick or a traditional cooking surface is required, and begin with the purchase of a set, accenting it with other pieces as different cooking needs arise. Any of the sets that we offer in-store or online are good starting points for this style of cook, or you may choose to assemble a set with specific pieces. The fourth and final cookware style is the "home gourmet," and is defined as serious, demanding home cooks that desire cookware that will be useful for any type of cooking they decide to prepare. Shopping for this type of cookware is usually simple - because demanding home gourmets already know that Calphalon Hard-Anodized and All-Clad's 18/10 stainless interiors are what they require to provide them with the most options for the cooking tasks they will routinely perform like searing, de-glazing, and making delicate sauces, or complex dishes. Home gourmets routinely purchase cookware from many different brands; whichever suits their cooking needs (and budgets) best. To sum it up, it's really easy to purchase cookware once you've done your homework. Let's be honest, great cookware is a major purchase, and when purchased correctly, will give you a lifetime of great meals. That being said, take some time to think about how you cook, and what would best fulfill your current cooking needs. And what types of things you may desire to experiment with preparing down the road. Below, you will find a glossary of basic pan types, and how to choose pan sizes. When you're done, click on the links to Pickles, Peppers, Pots & Pans at the top or bottom of this section to jump to our "Super-Site" at  HYPERLINK "http://www.P4Online.com/" www.P4Online.com to begin selecting your new cookware. Basic Pan Types Omelet/FryPan: Not just for eggs. Omelet/FryPans are perfect for sauting as well. Omelet/FryPans feature sloped sides for easy access to the bottom of the food for turning. Sauce Pan: Cooking vegetables, making sauces, soups & gravies. A saucepan has flat bottoms, higher sides, and in most cases, lids. Another type of SaucePan is called a "Windsor" and normally features a smaller flat bottom, angled sides, and in man cases, a lid. Saut Pan: Pan-frying of meats, vegetables, fish, and more. Saut pans have flat bottoms and straight sides, and in most cases, include lids. Stock/Sauce Pot: From Chicken Stock, to your favorite sauces, perfect for pasta too. Stock/Sauce have flat bottoms, tall, straight sides, and a lid. Saucier: A cross between a saucepan and a saut pan. Sauciers have flat bottoms, and can have sloped sides, or straight sides, and normally include a lid. Sauciers are frequently used for "one-pot-cooking" where you saut ingredients first (such as ground beef for chili) and then add remaining ingredients and liquid, creating the "sauce." Paella ("Everyday") Pan: Basically an omelet/FryPan with two loop handles instead of one long handle. Perfect for Paella, of course. These are also great for starting meals on the stovetop and finishing in the oven, or vice versa. Paella pans are also used for pan-frying, and for making frittatas (omelets that are started stove-top and finished in the oven. Sauteuse Pan: Similar in size to a Paella/Everyday pan, but with straight sides, and in most cases, include a lid. StirFry Pans/Wok: In most cases, the only difference between a stir-fry pan and a wok is their size. StirFry pans are normally 10" or less in diameter, and woks are usually larger - 12" or larger. Griddle: From eggs, bacon, French Toast, grilled sandwiches, and more. Griddles are the workhorses of today's heartier breakfast styles. Grill Pan: A well chosen Grill Pan adds more than "designer" grill marks to your meat, poultry, veggies, and fish. Raised ridges also keep food out of the oil, or fat making them perfect for today's healthy-lifestyle cooking. Chef's Pan: Features a "smaller," but flat bottom, and curved sides. Many chefs and home gourmets use this type of pan for sauting - where the sides allow turning the items in the pan over with a "flick of the wrist" motion. Some have found that chef's pans are also useful for stir-fry cooking as well. Braiser: Used for cooking with steam, normally food is covered during cooking. There is no defined shape for a braiser, sizes normally range from 5 Qt. To 9 Qt. Capacity. French Roast Pan: Normally rectangular in shape with rounded corners and loop handles in a fixed position (sticking straight up). French Roast pans not only cook beautifully, they are also nice for serving/presentation pieces on your table. Roasting Pan (Traditional): Available in a variety of sizes, usually deeper than a French Roast Pan. Roasting Pans are also great for deep-dish lasagna and other traditional roasting tasks. Some larger pans can only be used in a 30" or wider oven. Choosing Cookware Sizes: "Size does matter." Proper cookware sizing depends on three main factors. The first factor is the number of people you normally cook for on a regular basis (these are your "needs"). The second is how many people you occasionally cook (during holidays or when entertaining). The third factor is whether or not you cook large batches of food so that you can freeze or preserve them for later consumption. That being said, remember this - "its always easier to cook less in a larger pan than then to try cooking more in a smaller pan." Many of you will be building sets a piece or two at a time. Therefore, in most cases, purchasing your larger pieces first will make the most sense. Purchasing this way also ensures you are prepared for your holiday and entertaining needs first. Cooking ForStock PotSauce Pan(s)Omelet/FryPanSaut PanSaucier1 to 3 persons6 Qt. Or 8 Qt.3 1/2 Qt.10"3 Qt.3 Qt.4 to 7 persons8 Qt. Or 12 Qt.2 1/2 & 4 1/2 Qt.8" and 12"5 Qt.4 or 5 qt.8+ persons12 Qt. Or larger3 1/2 & 4 1/2 Qt.10", and 12 or 14"5 Qt. Or 6 Qt.5 Qt. Or larger Cooking ForRoasterStir-Fry PanGrill PanChef's PanGriddle1 to 3 persons11" x 14"10"11" Square3 Qt.11" Square4 to 7 persons18" x 12"12" WokDouble Grill (over 2 burners)5 Qt.Double Griddle (over 2 burners)8+ persons18" x 12"12" WokDouble Grill (over 2 burners)5 Qt. Or largerDouble Griddle (over 2 burners)Click on the Pickles, Peppers, Pots & Pans logo below to jump to our "Super-Site" at  HYPERLINK "http://www.p4online.com/" www.p4online.com and begin shopping for your cookware. If you have any other questions that either my staff or I can assist you with, please call us toll free at 888-845-4684, or you may email me directly at  HYPERLINK "mailto:gjodell@email.msn.com" gjodell@email.msn.com. Thank you for the opportunity to serve your cookware needs. Please click your browser's "BACK" button to return to the page you were just viewing.  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