KitchenAid Gourmet Essentials Hard Anodized Nonstick 12-Piece Cookware Set

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Best KitchenAid Gourmet Essentials Hard Anodized Nonstick 12-Piece Cookware Set Details

• Set includes 1-, 2-, and 3-quart covered saucepans; 8- and 10-inch skillets; 8-quart covered stockpot; 12-inch covered saute with helper handle
• Heavy-gauge hard-anodized aluminum construction heats quickly and evenly
• Premium, scratch-resistant nonstick surface provides superior food release
• Dual-riveted stainless handles with silicone grips; break-resistant glass lids
• Pots and lids oven-safe to 400 degrees F; wash by hand; 1-year hassle-free replacement warranty

Tutorial KitchenAid Gourmet Essentials Hard Anodized Nonstick 12-Piece Cookware Set Description

This cookware set is an exceptional value, including all of the pans needed to equip your kitchen with the most used cooking-Pieces. As the set contains only basic-Pieces, you'll really use each and every pan. It includes saucepans for whisking a homemade

Spec KitchenAid Gourmet Essentials Hard Anodized Nonstick 12-Piece Cookware Set Complete

From KitchenAid's Gourmet Essentials line comes this cookware set made of hard-anodized aluminum. Durable, handsomely finished in matte charcoal gray, and known for its exceptional heat distribution and retention properties, hard-anodized cookware is a very popular choice for the home chef. KitchenAid embellishes these pots with stainless-steel handles, riveted for strength and wrapped with cushy, stay-cool silicone grips. The lids, made of break-resistant glass for optimum viewing, also feature silicone-wrapped handles, highly arched to enable easy grasping with a potholder or oven mitt. Both the pans and lids are oven-safe up to 400 degrees F.

An excellent value, this 12-piece set consists of the most frequently used kitchen pots and pans and makes a great gift set. The two skillets, measuring 8 and 10 inches in diameter, handle everyday frying and sautéing needs, from eggs-over-easy to grilled cheese sandwiches to fish filets, then crepes for dessert. Three saucepans holding 1, 2, and 3 quarts let you boil a single egg, heat soup, and slow-cook a creamy risotto with wild mushrooms. The large 8-quart stockpot with two loop handles works admirably for family-sized batches of pasta, chili, soup, and corn-on-the-cob. Finally, the 12-inch covered sauté pan with its helper handle tackles generous quantities of fried chicken, braised meats, stir-fries, and poached salmon. The nonstick finish releases food quickly and makes clean up by hand a snap. It's best to keep the nonstick cookware out of the dishwasher. KitchenAid covers the set with a one-year, hassle-free replacement warranty. --Ann Bieri

What's in the Box
12-piece cookware set. The set consists of: 1-quart covered saucepan; 2-quart covered saucepan; 3-quart covered saucepan; 8-quart covered stockpot; 8-inch skillet; 10-inch skillet; 12-inch covered sauté with helper handle. 12 pieces total.

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The three types of aluminum cookware

!9# The three types of aluminum cookware

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aluminum cookware has been for some time and has greatly improved since it became available. Along with cast iron and stainless steel, is a very favorite cookware. In fact, over 50% of all the pots on the market today are made of aluminum. Research has shown that aluminum is a cause of Alzheimer's disease, but there is no definitive proof that aluminum cookware plays a role in the development of this disease. For safety reasonsReasons, the use of aluminum pans for cooking highly acidic or salty foods should be avoided, the lowest quality aluminum cookware can emit small amounts of aluminum to be played as the pots.

Various types of pots separated, as cast, anodized and pressed, are in the modern market. Below we examine each of these.

Extruded aluminum is less expensive and is usually the bread in a supermarket or retail of others isDevice. Its purchase price is cheap and is known for its slim design and handle screw. In addition, it has the highest percentage of aluminum products produced today. But this equipment is not Aluminium handles long as wide or drop out completely and it's really a matter of getting what you pay. So I can not recommend this type of aluminum cookware, as we shall see, over time the costs are higher and the taste of foodlower.

Now, the aluminum is not bad and worth the money you spend on it, it produces a slower, albeit more expensive process, the final product is thicker than the rule than the stamped aluminum cookware. In addition, the bottom and edges of pots and pans are designed as the side walls of greater thickness. One result of this design is that the aluminum vessel is less likely to deform or "false." Cast aluminum has aisolation of better quality than pressed aluminum, since it is more porous. With the exception of copper, aluminum cookware is known to be in the best conductivity. You must be careful when you buy the first two types of aluminum cookware and be sure to read the label. Almost all brands are polished or coated, and know exactly what you can buy extremely hard, and certainly do not spend more than necessary.

Finally, hard anodized oranodized aluminum cookware, which is the top of the line and what I would recommend. Hard anodizing is an electro-chemical process that increases the natural layer of aluminum oxide. This process makes aluminum a hard surface that is non-oxidizing non-stick and scratch resistant. It doesn t react with acidic foods or salty. The surface is harder than steel. You can probably guess how it is durable. The way to tell if it is hard anodized aluminum cookware is that the pans turn adark gray after the anodizing process. This type of aluminum cookware is the most expensive of all types of aluminum, but it's worth. Non-stick, easy to clean and light. I would be lying in a sort of pan with stainless steel, copper and cast iron.

The three types of aluminum cookware

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