All posts in: Cookware

How to build the perfect cookware set, one piece at a time

Kitchen & Food
By Amy Livingston on April 1, 2013 in

Best cookware set

In researching our recent report on cookware, we identified several top-rated sets. However, we kept coming across the same complaint: The cookware sets many consumers bought don't contain the pieces they need most. The editors of Cook's Illustrated magazine agree, saying manufacturers usually include cookware that isn't the right size or shape, while omitting must-have pots and pans. We set out to determine which pieces should be included in the ideal cookware collection. Read more

Recall recap: Circulon cookware, Jeep Wranglers, and food that can make you sick

By Rita Colorito on May 24, 2012 in

5-quart covered sauté pan can crack

Don't let these recalls spoil your Memorial Day Weekend fun. Careful if you make your weekend feast using Circulon cookware: One 13-piece set was recalled because a glass lid can shatter, posing a laceration hazard to the cook. And while salads are usually among the healthier alternatives in backyard barbecue smorgasbords, several bagged salads and other salad ingredients were recalled this week, because a salmonella or Listeria contamination can make you extremely ill. In other recall news, Jeep recalled certain 2010 model year Wranglers because of a potential fire hazard. Read more

Dangers of Teflon

Kitchen & Food
By Kelly Anne Fitzpatrick on September 15, 2011 in

Women standing in kitchen with gas mask on

When Teflon was introduced, it was thought to revolutionize cooking--a nonstick surface. Fifty years later, it is the subject of much debate among health researchers and environmental activists.

Perfluorooctanoic acid (PFOA), an ingredient used to make polytetrafluoroethylene (PTFE)--the chemical in Teflon--as well as most other nonstick coatings is the controversial component. If you're buying any type of non-stick cookware, you can assume PFOA was used unless a pan's label specifically says it's made with alternative green coatings. For more information on the effectiveness of these alternatives, visit our full report on skillets and cookware. Read more

Five questions: Teflon

Kitchen & Food
By Kelly Anne Fitzpatrick on September 9, 2011 in

A nonstick Teflon pan.

While cooking, many of us use Teflon and swear by its nonstick properties. If you have ever wondered where it came from and how the science behind Teflon works, we answer five questions about the unique cookware material. Read more

Pop culture: A closer look at popcorn poppers

Kitchen & Food
By Sarah Burns on March 26, 2010 in

Man eating popcorn.

It's fluffy, it's crunchy, it's mandatory for movie night. Yes, we're talking about popcorn. Ever wonder how it's created? To learn the answer, we picked the brain of The Popcorn Board, (a national non-profit organization funded by popcorn makers). What we learned: Popcorn kernels contain a tiny droplet of water, which, when heated, expands and causes kernels to pop, releasing their starchy interior from their sturdy outer shell. How exactly you transform this hard nugget into America's favorite light, white snack is totally up to you. To achieve more perfect corn, most consumers use popcorn poppers. Under that umbrella, there are currently four main options: hot air, electric, stovetop, and microwave poppers.

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A sticky subject: green vs. traditional nonstick skillets

Kitchen & Food
By Sarah Burns on January 13, 2010 in

Cuisinart GreenGourmet Skillet

In recent years, Teflon and similar coatings used on nonstick skillets and pans have been surrounded by controversy. Several groups have questioned the health ramifications of PFOA (perfluorooctanoic acid) and PTFE (polytetrafluoroethylene) -- two chemicals used to make Teflon and chemically-similar coatings. In response, most manufacturers have agreed to curtail the use of these chemicals by 2015, and meanwhile, a slew of new eco-friendly nonstick pans have hit the market. In our new report on skillets, we query whether these alternative nonstick coatings work as well as Teflon.

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Sure, you want the All-Clad, but you can spend a lot less and still get nice pots

Kitchen & Food
By Christine Frietchen on December 12, 2009 in

All-Clad Stainless Cookware

Review after review proclaims expensive All-Clad stainless cookware the gold standard -- just ask any bride what cookware she wants on her gift registry. But do you need to spend $700 on a ten-piece set to get a decent collection of pots and pans?

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Yikes! Paula Deen's cookware shatters, cracks

By Christine Frietchen on October 19, 2009 in

Paula Deen

As we found when researching our cookware report, just because pots and pans have a celebrity name attached to them doesn't mean they're any better than cookware from traditional brands. Case in point: Paula Deen's been hawking cast-iron cookware on QVC since March, but several of the pans have now been recalled by the Consumer Products Safety Commission. According to the CPSC, three of Deen's pans can shatter or crack when heated; the Commission has received 79 reports so far.

As we found when researching our cookware report, just because pots and pans have a celebrity name attached to them doesn't mean they're any better than cookware from traditional brands. Case in point: Paula Deen's been hawking cast-iron cookware on QVC since March, but several of the pans have now been recalled by the Consumer Products Safety Commission. According to the CPSC, three of Deen's pans can shatter or crack when heated; the Commission has received 79 reports so far. Read more

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