And speaking of cooking, on my list of must-buy cookware are these two beauties:
8.5-Quart Stock Pot
I need a humongous pot. My soupy dishes always spill over my 5-quart pot, mainly because they're chock-full of vegetables. This should do the trick.
I need a humongous pot. My soupy dishes always spill over my 5-quart pot, mainly because they're chock-full of vegetables. This should do the trick.
5-Quart Pre-seasoned Cast Iron Wok
I read somewhere that non-stick cookware should never be pre-heated. That's useless for wok cooking! Woks have to be hot before you start cooking. Besides, aluminum and stainless steel woks are just too light—they're liable to tip over when you're energetically mixing the ingredients.
I read somewhere that non-stick cookware should never be pre-heated. That's useless for wok cooking! Woks have to be hot before you start cooking. Besides, aluminum and stainless steel woks are just too light—they're liable to tip over when you're energetically mixing the ingredients.
These babies are by Swiss Diamond. Visit their website and drool.
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