This 15.5 Qt covered stock pot is perfect for all your large cooking needs. It's constructed of dark porcelain surface and steel core absorb energy to heat rapidly. There are no PFOA's or other chemicals to alter food's taste, color or healthfulness. Porcelain is fused to the steel at 2,000 degrees Fahrenheit producing a non-porous, inert glass surface that is naturally non-stick. Porcelain can chip if dropped, however this does not reduce the effectiveness of the cookware. It creates a smooth, hard finish that won’t burn and resists staining. It’s also non -porous so it won’t trap odors or food particles and provides a low coefficient of friction – meaning that it cleans up easily and, it is corrosion and chemically resistant so it will last a long time. When fired, the vessel is placed on pins so the bottom and sides are hardened during the firing process into one smooth laminated glass surface. You may notice slight pin indentations where the glass has flowed around the pin that supports the base during firing. The pin marks do not compromise the finish or performance of the vessel. Not recommended for glass cooktops. This is your grandmother's pot--and her grandmother's, too. There are good reasons this black porcelain-on-steel cookware, with its classic granitelike styling, proves popular generation after generation. It's inexpensive, lightweight but sturdy, won't rust or corrode, and cleans easily. And it lasts a lifetime and beyond. This big pot is perfect for simmering broths, soups, and sauces; for boiling lots of pasta when the whole family arrives; for steaming heaps of vegetables; and for canning. The pot stands 12 inches high and is 11-1/4 inches in diameter. --Fred Brack
Constructed of low carbon steel with glass coating
No PFOA's or any other chemical to alter food's taste
Le Creuset Enamel-on-Steel Covered Stockpot, 10-Quart, Cerise (Cherry Red)
Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.
Cuisinart 644-24 Chef's Classic Nonstick Hard-Anodized 6-Quart Stockpot with Lid
Cuisinart Chef's Classic non-stick hard anodized 6-quart stockpot with cover. Cool grip riveted handles for ease of use, durable hard anodized exterior, Quantanium non-stick interior, tempered glass covers seal in flavor, hard anodized, oven-safe construction. Slow-simmered beans, fragrant vegetable soups, and rich meaty stews all cook beautifully in this large, sturdy 6-quart saucepan. It's also ideal for blanching vegetables and cooking pasta. The thick, hard-anodized aluminum construction conducts heat evenly and efficiently through the sides as well as the base, ideal for gentle simmering, and a tempered glass lid seals in flavor while keeping the contents visible. Because a long handle would be awkward on a pan of this size, the saucepan has two stay-cool loop handles, so it's easy to maneuver even when full. Cuisinart Chef's Classic hard-anodized cookware features an advanced Quantanium nonstick coating, designed for healthy low-fat cooking. The coating is tough enough for use with metal utensils. Even delicate foods like fish can be cooked without sticking, and cleanup is quick and easy. Every pan is constructed from durable 3mm hard-anodized aluminum, providing superb heat transfer without hot spots. The securely riveted stay-cool steel handles are oven-safe to 500 degrees F, so food can be browned on the stovetop then transferred to the oven to finish cooking. This pan should be hand-washed with a mild detergent, and it carries a limited lifetime warranty against defects. --Simon Leake
Granite Ware 0706-2 Covered Preserving Canner with Rack, 12-Quart
Six generations of Americans have been using Granite Ware canners to preserve fruits and vegetables. This mini canner is perfect for preserving jams, jellies and salsa. Holds seven pint jars. Comes with rack for easy lifting jars from canner. Granite Ware's high efficiency, quick boiling performance combined with its modest cost make it ideal for canning. The dark porcelain surface and steel core absorbs energy and evenly distributes heat to the contents. Porcelain is fused to the steel at 2,000 degrees Fahrenheit producing a non-porous, inert glass surface that is naturally non-stick. Porcelain can chip if dropped, however this does not reduce the effectiveness of the cookware. It creates a smooth, hard finish that won’t burn and resists staining. It’s also non-porous so it won’t trap odors or food particles and provides a low coefficient of friction – meaning that it cleans up easily and, it is corrosion and chemically resistant so it will last a long time. When fired, the vessel is placed on pins so the bottom and sides are hardened during the firing process into one smooth laminated glass surface. You may notice slight pin indentations where the glass has flowed around the pin that supports the base during firing. The pin marks do not compromise the finish or performance of the vessel. Not recommended for glass cooktops. 11 1/2qt capacity.
Create meals in minutes with the Kuhn Rikon Duromatic pressure cookware saucepan. Made of stainless steel, this saucepan style cooker feeds eight to ten people. With up to 70% reduction in cooking time and 70% energy savings, this saucepan is both fast and environmentally friendly. This pressure cooker locks in vitamins, nutrients and flavor that are lost with conventional cookware -- making it easy for you to create healthy, delicious meals for yourself and your family, using a lot less energy and time. This saucepan includes a trivet for steaming and is backed by a 10 year manufacturer's warranty.8-3/4" diameter, with a 7 quart capacity Beginning in the 1930s, two successive generations of busy cooks used pressure cookers to prepare family meals. The next generation, with memories of valves dancing and hissing on stovetops, snubbed pressure cookers. Now pressure cookers have come back, those old valves replaced by modern versions that ensure safety while delivering the speed, ease, and nutritional benefits of pressure cooking. Pressure cooking also saves 70 percent of the energy normally consumed while cooking. This heavyweight, stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles--including a loop handle for two-handed lifting--stay cool. Pressure-cooking traps steam to heat foods at temperatures higher than boiling. An aluminum disk in the base, sandwiched by stainless steel, speeds the process even more through fast heat conductivity. It's safe on electric, gas, ceramic, and induction stovetops. Little water is required, so nutrients, flavor, and color are not boiled away. Vegetables emerge vibrantly colored from the steamer insert. Stews, soups, beans--even meat loaf, pork chops, and desserts such as bread pudding--come out tasty and nutritious. (A booklet containing dozens of recipes is included.) You can brown meats in the pot before the lid is locked on, or use the pot without the lid. The stem of the operating valve shows high and low pressure so you can adjust heat for different foods. After cooking, the pressure can be reduced slowly (just let the cooker sit for a while), normally (press the pressure indicator), or quickly (run tepid water on the lid's rim). Safety measures abound: the lid twists onto the pot; a rubber gasket ensures a tight seal. A vent releases steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker. Cleanup is a bit involved: hand wash the pot, gasket, and lid with a mild detergent, then lightly oil the gasket. Normally the valve is self-cleaning, but if food passes through it, disassembly is required. Minor cleaning inconvenience, though, should not overshadow the major convenience of pressure cooking. --Fred Brack
Le Creuset Enamel-on-Steel 8-Quart Covered Stockpot, Cerise (Cherry Red)
Le Creuset Enamel-on-Steel Demi 1-1/4-Quart Teakettle, Dijon With classic and modern shapes, there's a Le Creuset kettle to fit into any kitchen design scheme. Also convenient to boil water for oatmeal or french press coffee, a Le Creuset kettle is an easy way to add a small dash of color to any kitchen. Features Single-tone whistle alerts when water has reached a rolling boilGenerous base size for greater contact with heating element so water boils quicklyConvenient quick heating with superior heat distributionFixed whistle can be easily flipped open for pouringStainless steel handle brackets for secure handlingHeat-resistant ergonomic handle for safe pouringKettle capacity marked on the base for quick referenceCan be used on any heat source (gas, electric, ceramic, halogen, induction) Heating tips When filling the kettle with water, only fill water above the first layer of holes on the interior of the spout (see diagram on box for more information). For efficient and safe boiling, always use burner a similar in size to the base of the kettle. Cleaning and care Do not bang the teakettle down onto a stove's surface or work surface. Repeated banging may damage the exterior enamel. Do not place the kettle on the heat source without having water in the kettle. Never leave a teakettle simmering for long periods on any heat source; it may boil dry, which can result in overheating and damage to the base and enamel. Do not leave water standing in a kettle when it is not in use. A buildup of scale may occur and reduce efficiency. Before pouring from your teakettle, remove it from the burner and ensure the handle is in the upright position. Le Creuset proudly uses heat-resistant plastic on our handles and whistles. Never place in the dishwasher.To clean, simply hand-wash the kettle with hot, soapy water and dry thoroughly. A gentle kettle de-scaler may be used periodically if required. Poach chickens, simmer stocks, cook pasta, or prepare a vegetable soup or classic chili in this tall, narrow, 8-quart stockpot with a tight-fitting lid. Made of heavy-gauge steel and double-coated with hard, bright enamel, the stockpot coordinates with Le Creuset's famed enameled cast-iron cookware in the French manufacturer's handsome colors and is as at home in the dining room as a serving vessel as it is in the kitchen on the stovetop or in the oven. The lid has a plastic knob that is ovenproof to 450 degrees F. Fitted with a steel rim to prevent chipping, the pot is durable enough to outlive its 101-year warranty against defects and goes safely into the dishwasher and refrigerator. --Fred Brack
Cook N Home NC-00313 4QT(20CM) Double Boiler and Steamer Set, Stainless Steel
What's in Box: 4-Qt Soup Pot, 3 Step 16/18/20cm Double boiler, 3 Step 16/18/20cm Steamer, Glass lid, cookware is stainless steel, mirror polished for long last shine, encapsulated bottom is designed for even heat distribution.
OXO Good Grips Silicone Steamer: From the microwave to the stove, the OXO Good Grips Silicone Steamer makes steaming simple. High walls keep food from falling into boiling water and a large center makes the Steamer perfect for fillets of fish and other large food items. The pleats on the Steamer make it flexible enough to fit into many different pot sizes. Silicone feet elevate and stabilize steamer over water and it won’t scratch pots, making it perfect for both glass and non-stick cookware. Flexible handles fold inward to accommodate pot lid and stay cool to the touch to safely and securely transport food. One-piece construction makes the Steamer easy to clean and features on the handle allow it to conveniently roll up for compact storage. It’s the Little Things: At OXO, we consistently develop products that address even the tiniest of pet peeves, because we know it’s the little things that make the biggest difference. It was important to us that the Steamer was stable, so we designed long, sturdy feet to ensure food won’t fall out of the Steamer and into boiling water. Features & Benefits: Easy steaming: High walls keep contents contained and tall, sturdy feet keep food away from boiling water Flexible: Pleats allow steamer to flex and accommodate pots that have a 7” diameter or greater Versatile: Handles stay cool to allow for stable food transfer, and can be folded inward and locked in place to allow the use of lids on pots Heat resistant: Use the Steamer in temperatures up to 600°F Size: Large capacity with flat bottom fits larger items such as fillets of fish Easy to store: Steamer rolls up and handles hook onto feet for compact storage Cleaning: Dishwasher safe Good Tip: Steaming is a great way to prepare a quick, healthy and balanced meal. From vegetables to meat to poultry, rice, seafood, fruits and pasta, you can steam almost every type of food out there! Add an extra kick by flavoring your meal with spices or Chinese seasonings like soy sauce and plum sauce.
Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. She found that the selection and quality of Chinese cookware in America didn't live up to her high standards… so she developed her own. Today, Joyce Chen Products sources from all over the Pacific Rim to bring the best of Asia to you. This 10" steamer is two-tiered to enable you to steam twice as much in the same amount of time. Made of 100% bamboo, a renewable resource. Gift-boxed. Cooking with Steam Steaming, next to stir-frying, is one of the oldest and most important cooking methods in Chinese cuisine. The Chinese use steam to cook everything from breads to soups to dumplings to seafood. The absorption of steam creates a hot container so the food cooks quickly. Steaming has grown in popularity in Western cuisine for its ease, health benefits and energy-saving efficiency. Steam cooking ¡s a very healthy way to cook because it basically requires no added oils or fats. Steaming also cooks the food in a moist, even heat so food doesn’t thy out Although you can‘t bum food in a steamer you can over cook it. The most traditional Chinese steamer is made from bamboo. Bamboo is actually a grass that is plentiful and grows quickly. the bamboo steamers are handmade of natural bamboo and are constructed for strength and durability. The bamboo lid absorbs the condensation from steaming so water droplets won‘t fall on the food you are steaming. The bamboo steamers are attractive enough to be brought directly to the table for serving and food will stay warm in a covered steamer up to half an hour. Care and Cleaning Before first use; rinse and brush steamer thoroughly.After use, rinse and brush with warm water to remove any food particles and allow to air dry. Avoid using soap as the fragrance from the soap may be absorbed into the bamboo. Store the steamer in a well ventilated location. To Use 1.Place food in a heat-safe bowl or plate or place directly in the bamboo steamer trays and cover with lid.If using a bowl or plate, be sure it is small enough to allow at least 1" on the sides for steam to freely circulate. Do not let the lid touch foods. Always use a plate when steaming fish so you can retain the juice to be used on rice. 2. For efficient steaming; be sure lid is securely in place to prevent steam from escaping. 3. Place steamer in a large wok or pan with just enough water so that the bottom rim of the steamer tray rests in the water. Be careful not to allow water to boil up into the food when steaming. 4. Steam over medium high or high heat from time indicated in recipe.Check water level periodically during cooking and add more boiling water as necessary until food Is cooked. Never let the water boil completely away. 5. When done, turn heat off. Steamer is very hot. Remove lid by opening away from face. Wait a few seconds to allow steam to escape. Transfer food to platter or serve directly from steamer, for convenience, you may steam different ingredients on ...
Paula Deen Signature Enamel on Steel 12-Quart Covered Stockpot, Lavender
This generous and beautiful Paula Deen Signature Enamel on Steel 12-Quart Covered Stockpot offers both traditional and contemporary appeal. Paula's Signature Enamel on Steel collection puts a modern twist on classic pieces and this vintage-styled stockpot boasts a speckled enamel exterior that adds refreshing color to the kitchen. The finish is also durable, stain resistant and easy to clean, so less time is spent working in the kitchen and more time can be spent with friends and family. This stockpot is outfitted with two sturdy loop handles, great for moving the pot from one kitchen area to another even when it's filled and a snug-fitting lid seals in heat and moisture. This ample stockpot is ideally suited for making a double-batch of Paula's snappy Taco Soup or flavorful White Bean Chili. With such capacity, the stockpot is also great for boiling spaghetti for a big family dinner. Induction suitable and broiler safe for convenience, this covered stockpot is a great complement to many other pieces in Paula's Signature collections. Bring reliable performance and vintage-inspired style to the kitchen with the Paula Deen Signature Enamel on Steel 12-Quart Covered Stockpot.