Saucepan With Steamer

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Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Saucepan with Steamer Insert, 4 1/2-quart, Black

by Calphalon
List price: $150.00 Price: $99.95 Buy Now

Features:
  • The nonstick surface means you can cook healthier using less fat, with effortless cleanup. Comes with Calphalon's full lifetime warranty.
  • The long, brushed stainless steel handles are designed to stay cool on the stovetop. Pans and covers are also oven safe, making it ideal for finishing a gourmet dish.
  • Saucepan with steamer insert is great for steaming vegetables, dim sum, shellfish, and fish, making couscous, cooking tamales and other small packets of food, and even reheating leftover rice.

Product description

Dishwasher safe for easy cleanup, the Calphalon Contemporary Nonstick 4.5-qt. Sauce Pan with Steamer Insert is created with multi-layer non stick for ultra durability. The stunning, contemporary design looks beautiful in the kitchen, and heavy-gauge, hard-anodized aluminum ensures even heating. One of the most commonly used pans in the kitchen, the large non stick saucepan has high sides and a rounded bottom for easy stirring. Ideal for soups, sauces, noodles, rice and mashed potatoes. The removable stainless steel steamer insert can be used to steam potatoes, shrimp, vegetables and more. Includes tempered glass cover.



Farberware Classic Stainless Steel 3-Quart Covered Stack 'n' Steam Saucepot and Steamer

by Meyer Corporation
Price: $31.00 Buy Now

Features:
  • Lifetime warranty against defects
  • Handles stay cool on stovetop, oven-safe to 350 degrees F
  • Thick, durable, rolled pot rims for drip-resistant pouring; tight lid

Product description

With this versatile Farberware Classic Series Stainless Steel Stack 'N' Steam 3-Quart Covered Saucepot and Steamer, it's easy to boil, heat, steam and simmer a variety of foods. Bring water to the boil in the saucepot, and then add broccoli, Chinese dumplings or tamales to the steamer basket. Without the steamer insert, this is also an excellent saucepot for cooking polenta, boiling yams or heating soups. Farberware has been trusted for over 100 years, and this stacking steamer continues that tradition for a new generation. A full cap base featuring a thick aluminum core surrounded by stainless steel provides rapid, even heating. Heavy-duty stainless steel is polished to a mirror finish for a classic touch, and this stacking steamer can be used with or without the steamer insert. The comfortable handles with iconic styling provide a confident grasp, and a self-basting lid helps seal in heat and moisture. This stacking steamer is dishwasher safe and oven safe to 350°F, plus this steamer works beautifully alongside all Farberware collections pots and pans. Steam and cook foods with this versatile Farberware Classic Series Stainless Steel Stack 'N' Steam 3-Quart Covered Saucepot and Steamer that features the familiar profile that families have treasured for decades.

Functional as well as beautiful, this 3-quart saucepot and 2-quart steamer insert are made of heavy 18/10 stainless steel polished to a mirror finish. The pot has an aluminum core in its base to spread heat quickly and evenly. The core is completely clad in stainless steel so, like the rest of the pot and the steamer, the pot bottom resists corrosion and discoloring and cleans up easily. Thick rolled rims add durability and make it possible to pour from the pot without dripping. Because the pot is 4-1/2 inches deep and comes with a tight-fitting, domed lid, it is roomy enough to simmer stocks and soups and can also be used for braising veal shanks or for cooking chili on the stovetop or in the oven. (The handles are oven-safe to 350 degrees F and stay cool on the stovetop.) The pot and steamer are dishwasher-safe and come with a lifetime warranty against defects. --Fred Brack








News Feed

MassLive.com

Valley Brew Fest: Master Beer Sommelier Marc Stroobandt tells us the best food ... 08/30/15, via MassLive.com

Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten 

Centre Daily Times

Eats & Drinks: Pickling the easy way 08/28/15, via Centre Daily Times

Pack your chosen vegetable tightly in a 1-quart glass jar, leaving about 1/2 inch of room at the top. Set aside. Make the brine: Toast the seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes. Add the remaining 

How To Make A Seafood Steam Pot

https://www.youtube.com/watch?v=riebOTuuiK8

Phil wanted to make seafood, so we did. It tasted pretty good. If you try it, you might like it too, I think. New videos every Tuesday.

Library

The Blue Ribbon Country Cookbook

The Blue Ribbon Country Cookbook

Published by Thomas Nelson Inc 2009

ISBN 9781418568214,141856821X
674 pages

Nearly 1,000 crowd-pleasing and award-winning recipes presented in an easy, step-by-step format to ensure success for anyone-even beginners. More than just a comprehensive cookbook, The Blue Ribbon Country Cookbook contains easy-to-follow techniques and detailed explanations that ensure success. Chapters include every type of food, from soups and stews to pies and tarts, and recipes range from traditional favorites to more contemporary dishes such as Fresh Pear Salad with Ginger Dressing and Rosemary Chicken with Red Raspberry Sauce. What makes this book so special is not just the large number of recipes but also the amount of indispensable information that it contains. An Amazon reviewer explains the book best: "After 16 years of marriage, I was still not able to make some of the...

Sites on a related topic



Valley Brew Fest: Master Beer Sommelier Marc Stroobandt tells us the best food ... - MassLive.com

Master Beer Sommelier Marc Stroobandt was the celebrity chef at Valley Brew Fest in Court Square in downtown Springfield on Saturday. While there were 50-plus other breweries around, Stroobandt -- the guest chef invited by Stella Artois -- was the critic whose opinion was highly sought after by homebrewers and commercial brewers alike. Outside of his judging duties, Stroobandt gave us a few tips about the best food for various types of beer and some of his favorite food/beer combinations. Stroobandt suggests pairing it more hearty foods, such as stew, meat, or fish. Recipe for Beef and Vegetable Soup :. Crumble ground beef into a stockpot over medium-high heat. cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Stir carrots, celery, and onion into the ground beef. cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot. season with black pepper. Stir mixture until evenly mixed. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking. Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour. Stroobandt suggests pairing it lighter foods, such as fried food, salad, fish, or spicy food. Recipe for Hot Wing Dip :. Preheat oven to 350 degrees F (175 degrees C). Stir chicken, cream cheese, Cheddar cheese, hot pepper sauce, and blue cheese together in a baking dish. Bake until cheeses are melted, about 30 minutes. Stroobandt suggests pairing it salads, lighter fish dishes or fried food. Recipe for Fish and Chips :. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. stir until the mixture is smooth. Let mixture stand for 20 minutes. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). Fry the potatoes in the hot oil until they are tender. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Fry the potatoes again for 1 to 2 minutes for added crispness. Stroobandt suggests pairing it blackened fish, bbq, dark chocolate. Recipe for slow cooked Spare Ribs and add Chili Hot Sauce:. Mix the steak seasoning, garlic salt, black pepper, and chili powder in a small bowl. Rub the ribs all over with the seasoning mix, and place into the bottom of a slow cooker. Pour in barbecue sauce, Worcestershire sauce, soy sauce, teriyaki sauce, orange juice, and hot pepper sauce. Set the cooker to Low, and cook until ribs are tender, about 8 hours. Stroobandt suggests pairing it meat dishes, roasted vegetables or dark chocolate. Recipe for Meat Pie :. Preheat oven to 350 degrees F (175 degrees C. ) In a large skillet, cook the ground beef and chopped onion until meat is no longer pink. Stir in the vegetable beef and cream of mushroom soups, the potatoes and carrots. Season with salt and pepper. Cover each pie and cut slits in top to allow steam to escape. Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Let stand on a wire rack for 15 minutes before serving. Stroobandt suggests pairing it with Thai food, Indian food, steamed fish or hummus. Recipe for Hummus :. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Stroobandt suggests pairing it with asparagus, pork or creme brulee for dessert. Recipe for Creme Brulee :. Preheat oven to 300 degrees F (150 degrees C). Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.

Source: www.masslive.com
Buy.com (dba Rakuten.com Shopping)
Cuisinart 11-Piece Chef's Classic Cookware Set - 1.5 quart Saucepan, 2.5 quart Saucepan, 3 quart Saute, 8 quart Stockpot, 8 Diameter Skillet, 10 Diameter Skillet, Steamer Insert, Lid - Stainless Steel, Tempered Glass Lid, Aluminum - Dishwasher Safe

Home & Outdoor


The kitchens of France were the inspiration behind the elegant Cuisinart Chef's Classic Stainless Cookware Collection. Chef's Classic features stainless steel and pure aluminum encapsulated in the base for fast and even heating. We guarantee it with a lifetime warranty. FeaturesCool Grip Handles Solid stainless steel riveted handles stay cool on the stovetop. Drip-Free Pouring Rims are tapered for drip-free pouring. Tempered Glass Covers Break-resistant glass covers allow you to monitor food while it is cooking without losing heat or food flavors. Tight fitting covers seal in moisture and nutrients for healthier, more flavorful results, every time you cook. Constructed to Last Lifetime warranty. Set includes the following: 1.5 qt saucepan w/ glass cover 2.5 saucepan w/ glass cover 3 qt saut pan w/ glass cover 8 qt stockpot w/ glass cover 8 skillet 10 skillet 18cm steamer insert

$136.77

Buy.com (dba Rakuten.com Shopping)
Cuisinart Chef's Classic Non-Stick Hard Anodized Cookware 11-Piece Set - 1.5 quart Saucepan, 2.5 quart Saucepan, 3 quart Saute, 8 quart Stockpot, 8 Diameter Skillet, 10 Diameter Skillet, Steamer Insert, Lid - Stainless Steel, Tempered Glass Lid

Home & Outdoor


The kitchens of France were the inspiration behind the elegant Cuisinart® Chef's Classic™ Non-Stick Hard Anodized Cookware collection. Cuisinart expertise was the inspiration behind this spectacular 11-piece collection. We know our way around the kitchen, and have included everything you need to perfectly perform all the basic cooking tasks, large or small. From reheating a single portion of soup, to preparing appetizers, entrées and side dishes for the entire family, you'll find every tool you need in this deluxe set. Cuisinart® Chef's Classic™ Non-Stick Hard Anodized Cookware features durable hard anodized construction for fast and even heating. We guarantee it with a lifetime warranty.

$140.27

Bing news feed

A specialty of Cham people - 08/31/15, via Vietnam Investment Reviev

To eat tung lamaow, Cham people grill or steam it. At Hem restaurant ... At Hem restaurant, tung lamaow is served with fish sauce, salad, and bread or rice. The restaurant is located at 40/25 Bui Vien Street, District 1.

Restaurant review: Gin Gin, Hull - 08/30/15, via Yorkshire Post

Here, two eggs are served with crispy fried onions and a sweet tamarind sauce. They are nice enough but a little ... It’s a bit fiddly to eat, being served in a dish in a steamer with veg fritters and rice crammed in as well, but it’s fragrant and ...

Revitalized Corridor Comes Alive With Fresh New Restaurants - 08/30/15, via washdiplomat.com

We started with one of Maketto's signatures, pork steam baos, or buns. Two plump white orbs of baked dough arrived fresh, piping hot and glistening alongside a dollop of hoisin sauce. Texturally the buns were a big winner, soft on the inside with a slight ...

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Improvised veggie steamer
Improvised veggie steamer
Strainer + appropriate-sized pan = steamer
Photo by paige_eliz on Flickr
Sugru surgery: Grannie's pan/s
Sugru surgery: Grannie's pan/s
Mackay was concerned I was doing 'the pan'. He said "But isn't it a bit of a 'thing'?" Yes it is, but I had faith. This pan set is something like 50 years old. It was meticulously looked after by my Grannie Todd, and it's one of the things I inherited from her. It has served me fantastically well but is definitely showing signs of wear and tear, if only in the handles department. Enter Sugru.
Photo by Zoonie on Flickr
Dim Sum parcels in the steamer
Dim Sum parcels in the steamer
12.05.2012 @ Paya Thai cooking
Photo by HannahWebb on Flickr
... qt. Contemporary Nonstick Saucepan with Steamer Insert by Calphalon
... qt. Contemporary Nonstick Saucepan with Steamer Insert by Calphalon
Anolon - 'Advanced' Stainless Steel Saucepan With Steamer 18cm
Anolon - 'Advanced' Stainless Steel Saucepan With Steamer 18cm
Everyone needs a good saucepan. This stainless steel pot has flat ...
Everyone needs a good saucepan. This stainless steel pot has flat ...

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