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Equipment Review Innovative Nonstick Skillets Dutch Ovens Saucepans Lightweight CastIron Pans
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=1ucdpSmQtLY
Favorite saucepan: https://cooks.io/3Begwro • Favorite nonstick skillet: https://cooks.io/3zmevsV • Favorite cast-iron skillet: https://cooks.io/4dhGA2d • Favorite Dutch oven: https://cooks.io/4dARKiZ • Read our testing notes: • Lightweight Cast-Iron Skillets http://bit.ly/1ikW183 • Innovative Nonstick Skillets: http://bit.ly/1ikW5F3 • Innovative Saucepans: http://bit.ly/1ikW83w • Innovative Dutch Ovens: http://bit.ly/1ikWaIM • Our traditional winners trumped the future-forward designs. • We tested 3 lightweight cast-iron pans: • ExcelSteel by Cook Pro 12-Inch Super Lightweight Cast Iron Frypan • Starfrit Light Cast Iron Fry Pan • Guy Fieri 12-in. Pre-Seasoned Light Weight Cast Iron Fry Pan • We tested 3 innovative nonstick pans: • Moneta Padella Whitech Frypan, 28 Cm (11 inches) • Berndes SignoCast Pearl Ceramic Coated Cast Aluminum 11½-Inch Open Fry Pan • Gunter Wilhelm 12-Inch Fry Pan with Standing Lid • We tested 3 innovative saucepans: • ABCT Low Casserole with Universal Handle and Mahogany Lid • Cristel MultiPly Stainless 4.5 Quart Sauce Pan with Glass Lid • Twiztt by Joan Lunden 2-Quart Cook, Strain and Serve 3-Piece Set • We tested 3 innovative Dutch ovens: • Pauli Cookware Never Burn Sauce Pot, 10 Quart • Turbo Pot by Eneron Stainless 7 5/8-Quart SaucePot • Twiztt by Joan Lunden 5-Quart Cook, Strain and Serve 3-Piece Set • Can newfangled designs improve on—or even stand up to—the tried-and-true pots and pans we've used for years? We tested lightweight cast-iron skillets (we shallow-fried breaded chicken cutlets, seared steaks and made pan sauce with acidic tomatoes and capers to see if it would react with the iron surface, baked cornbread, cooked crêpes to check browning patterns, and scrambled batches of eggs), innovative nonstick skillets (we made a series of single fried eggs without fat, not stopping until an egg stuck, and then we made crêpes to test for even browning and then moved on to beef stir-fry; frittata; and, lastly, scrambled eggs, which we also made without fat), innovative saucepans (we made pastry cream, sautéed onions, and rice pilaf), and innovative Dutch ovens (we browned meat and made it into stew, deep-fried a pound of frozen French fries, steamed 4 cups of rice, and timed boiling water). • Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. • http://www.americastestkitchen.com • More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. • http://www.cooksillustrated.com • http://www.cookscountry.com • ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. • If you like us, follow us: • http://cooksillustrated.com • / cooksillustrated • / testkitchen • / cooksillustrated • / testkitchen
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