i need some help all you bloggers out there in bloggy land!!
my pots and pans are 9 years old. that doesn't really seem that old to me since my mom still has several from her wedding. but nevertheless, my teflon coated pots and pans are pealing. with each use more and more teflon flecks are found in the food. not good! and - where it has pealed off we are now finding rust. so much to my dismay i am on the hunt for new pots and pans..and fast!! when even hubby asks when i'm getting new ones - i know i must act now!! so i'm asking you all for your opinions on pots and pans...which to buy and which to stay far away from!!
since i'm asking for help i'm going to share a family favorite recipe that i invented one cold evening...
Chicken with Whistles
chicken cut into bite size pieces (how ever much you need to feed your family. i do one large breast)
lemon pepper seasoning
mosticolli or penne pasta
sprinkle your cut chicken with lemon pepper seasoning - be very generous!!
boil your water and cook pasta to al dente
meanwhile pour 2 teaspoons olive oil in skillet and heat
add seasoned chicken and cook until done.
drain cooked pasta and add to chicken skillet.
sprinkle a little more seasoning on and cook for 2-3 minutes tossing.
serve in a warm pasta bowl.
i often add broccoli, zucchini, squash or green beans to the dish!!
enjoy!!!!!
my pots and pans are 9 years old. that doesn't really seem that old to me since my mom still has several from her wedding. but nevertheless, my teflon coated pots and pans are pealing. with each use more and more teflon flecks are found in the food. not good! and - where it has pealed off we are now finding rust. so much to my dismay i am on the hunt for new pots and pans..and fast!! when even hubby asks when i'm getting new ones - i know i must act now!! so i'm asking you all for your opinions on pots and pans...which to buy and which to stay far away from!!
since i'm asking for help i'm going to share a family favorite recipe that i invented one cold evening...
Chicken with Whistles
chicken cut into bite size pieces (how ever much you need to feed your family. i do one large breast)
lemon pepper seasoning
mosticolli or penne pasta
sprinkle your cut chicken with lemon pepper seasoning - be very generous!!
boil your water and cook pasta to al dente
meanwhile pour 2 teaspoons olive oil in skillet and heat
add seasoned chicken and cook until done.
drain cooked pasta and add to chicken skillet.
sprinkle a little more seasoning on and cook for 2-3 minutes tossing.
serve in a warm pasta bowl.
i often add broccoli, zucchini, squash or green beans to the dish!!
enjoy!!!!!
Comments
Pots and pans are made of a variety of materials. Aluminum pans and copper pans are the best heat conductors; however, all-copper pans are expensive and tarnish easily, while plain aluminum pans can react with certain foods. Therefore, good options for the home cook include heavy stainless-steel pans with copper bottoms, pans clad with aluminum sandwiched between stainless steel, and aluminum pans treated with a process known as hard anodization. Anodization creates a non-corrosive cookware that conducts heat well.
Heavy pans are often called for in our recipes because they heat foods evenly and gently. Copper-bottom, cast iron, enameled cast iron, anodized aluminum, and clad aluminum are all good choices for heavy-bottom pans.
Range Top Cookware Checklist
Cookware commonly used to prepare recipes in this cookbook includes:
Double boiler: Two pans that work together; one fits on top of the other. Water in the bottom pan simmers gently to cook the contents in the top pan. If you do not own a double boiler, substitute a metal or heat-resistant glass bowl and a saucepan. The bowl should be wide enough so it fits in the pan but doesn't touch the simmering water.
Dutch oven or kettle: These large, heavy pots with tight-fitting lids and handles on opposite sides of the rim are used for soups, stews, and braising meats. When canning, a kettle is often used.
Saucepans (1-, 2-, and 3-quart, with lids): It's best to have a few different sizes of these versatile, long-handled pans.
Skillets: Sometimes referred to as a frying pan, a skillet is a long-handled, low-sided pan. Often the sides gently slope to allow steam to escape the pan. Large (10-inch) and extra-large (12-inch) skillets are most useful. A 10-inch nonstick skillet will also come in handy. Other sizes include small (6-inch) and medium (8-inch). If you need to use the skillet in the oven, make sure the handle can withstand high heat; if in doubt, wrap handle in a couple of layers of heavy-duty foil or select a skillet with a removable handle.
Vegetable steamer (collapsible or insert): A perforated basket that holds food over boiling water in a pan in order to steam it rather than boil it.
Specialty Pans
While not essential for most of our recipes, these specialty pans offer features that make preparing a specific food easier:
Griddles: This flat, often rimless pan makes flipping pancakes a cinch. Nonstick griddles also help you cook with a minimum amount of fat.
Grill pan: The grooves of this heavy, stove-top, griddle-type pan allow fat to drain away from food and add appetizing grill marks to the cooked items.
Omelet pans: Sloped sides and a nonstick surface make it easy to fold and slide omelets from the pan.
Woks: Available with rounded or flat bottoms, these pans offer deep, sloping sides that help keep food pieces in the pan when stir-frying.
About Nonstick Pans
It's not necessary to buy the most expensive nonstick pans you can afford because their coatings eventually will become damaged. However, don't buy the cheapest. Look for fairly heavy, moderately priced nonstick pans. With proper care, they will last three to five years before needing to be replaced.
I inherited an old Amway "Queen" set of standard aluminum pots and pans when my dear friend had to down size and head off to Bible college in an itsy bitsy apartment. We love them! They take amazing abuse, since the boys do the dishes for daily chores, and they are still going strong.
For non-stick, coated stuff, I hit Linens N Things or Bed Bath and Beyond with my mailer coupons and get the best that I can afford at the moment. I've tried several brands, and actually have had most success with the Farberware and RevereWare there.
Gonna try that chicken dish. If you want another easy one, check out my archives for my Greek Grilled Chicken recipe. So easy and healthy too!
I'll be back soon, now that most of my playmates, I mean kids!, are gone all day. . . .
2 years ago I bought a new set, and since my hubby does most of the cooking, he went along to help pick it out.. we ended up buying Analon cookware, it's pricy, but awesome! What most cookware is coated with (teflon) is what Analon is made of.. won't ever peel or rust.. we love them.. a little hint.. we priced them in the store (boscov's) and found them online for like almost $100 cheaper.. I think it was amazon or overstock.. Good Luck!