Category Archives: Cookware

Cooking with Cast Iron

Lodge Logic Sizzlin’ Potatoes on the Grill

Lodge Logic Sizzlin’ Potatoes on the Grill – Mmm, mmm!

We’re wrapping up our celebration of Made-in-the-USA products this month by touching on the leader in cast iron cookware, Lodge Manufacturing Company. Joseph Lodge established his foundry in 1896 in South Pittsburg, Tennessee, and since the beginning, Lodge has been family-owned and operated.

Lodge produces high-quality cookware that will literally last a lifetime, and then some. Skillets and Dutch ovens that were made over a hundred years ago are still being put to good use in kitchens all over America. Cast iron is among the most versatile of cookware… on the range, in the oven, under the broiler, and even on the grill and over open flame. And in our opinion, a cast iron frying pan is a must-have for every kitchen!

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All-Clad Cookware

Welcome back to our Made in the USA Month! This week, we’re talking about another fantastic all-American company, All-Clad Cookware.

Of the many materials used to manufacture cookware, stainless steel is the most popular among consumers, and All-Clad Stainless is among the very best. Made in Canonsburg, Pennsylvania, All-Clad pots and pans are adored by home cooks and professional chefs worldwide.

This week’s post packs a double punch! We were honored to have Marisa McClellan of Food in Jars in-store for a book signing on Saturday. Her helpful advice proved invaluable, and the preserves and pickles she brought were absolutely delicious! So we caught up with Marisa afterward, to pick her brain some more.

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Sous Vide School

SousVide Supreme Demi Water OvenWhile some tools are relatively new to the molecular gastronomy bag of tricks, modern chefs also rely on time-tested methods like the sous vide water bath. At its heart, molecular gastronomy is about taking “traditional” components and dishes and re-imagining them to alter the tastes, textures and smells we commonly know. And sous vide sure fits the bill.

As we detailed last week, water ovens are gaining in popularity among home cooks, and for good reason. The sous vide (under vacuum, from French) method utilizes a water bath which leaves a juicy, delicious end product that, in contrast with boiling, roasting or pan-frying, traps in essential vitamins (and natural flavors), leaving you with a healthier dish, too.
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