Latest news with #cookware
Fox News
15 hours ago
- Business
- Fox News
Save up to 44% on Gordon Ramsay's favorite HexClad cookware during its Fourth of July bundle sale
HexClad is kicking off Fourth of July celebrations with an impressive sale on kitchen bundles. You can save up to 44% off their premium cookware and culinary essentials from Friday, June 27 to Sunday, July 6. This includes HexClad's comprehensive Grand Finale bundle, the pizza-focused American Pie bundle, or the Liberty Blade bundle, which features a spacious large cutting board paired with three fundamental knives. These are just a few of the bundles HexClad offers for its cookware, which deliver the searing power of stainless steel and the easy cleanup of nonstick pans. Check out additional sets, which include pots, pans, lids, knives, cutting boards and other kitchen accessories that are on sale during this limited-time event. Original price: $1,724 The HexClad Stars, Stripes & Sauté set has everything you need to whip up delicious meals, from backyard BBQs to everyday family dinners. This comprehensive set includes three versatile skillets with lids, three essential pots with lids, a 12-inch wok perfect for stir-frying, a convenient griddle, a handy mixing bowl set and a professional-grade chef's knife, ensuring you are fully equipped for any culinary adventure. Original price: $2,517 The Summber Sizzler bundle includes the versatile 12-piece set of pots and pans, and adds extra pieces to elevate every meal. You'll get a 12-inch wok perfect for stir-fries, a 12-inch griddle for weekend brunches and a generous seven-quart chicken fryer. To complete your kitchen arsenal, this comprehensive collection also features a seven-piece knife set, a sleek HexMill pepper grinder and HexClad's convenient set of mixing bowls. Original price: $5,194 HexClad's Grand Finale bundle builds more items into the all-inclusive Everything But The Kitchen Sink package. This massive set includes a full range of hybrid fry pans and pots with lids, along with HexClad's specialty items like woks, griddles and roasting pans. You'll also get an extensive selection of Japanese Damascus steel knives, including full kitchen and steak knife sets, plus various cutting boards. The package also features other cooking essentials like mixing bowls and HexMill salt and pepper grinders. The Grand Finale bundle includes a steamer basket, splatter screen, BBQ tool set, pizza steel and accessory kit and a double-burner griddle. Original price: 269 The HexClad American Pie bundle centers around the incredible pizza steel, which gets screaming hot to give you a crispy crust every time. To complete your pizza-making experience, the bundle also includes a three-piece pizza steel accessory set, which includes a 16-inch acacia wood pizza cutting and serving board, a 15-inch titanium-coated rocker pizza cutter and a 12-inch pizza server. Original price: $403.98 HexClad's Let Flavors Ring bundle includes a spacious, large cutting board for all your chopping needs, paired with HexClad's sleek pepper and salt grinders. The bundle also includes high-quality black peppercorns and salt to fill your grinders. Original price: $317 The HexClad Liberty Blade bundle features a spacious large cutting board along with three fundamental knives: an eight-inch chef's knife for versatile dicing and mincing, a five-inch utility knife perfect for more delicate tasks and a nimble 3.5-inch paring knife for precise peeling and trimming. Original price: $358 HexClad's Essentials bundle is great for smaller households or those new to the brand. The set includes a versatile 12-inch HexClad hybrid pan with lid for everyday frying and sautéing, along with a three-quart hybrid pot with lid ideal for sauces and grains. For more deals, visit Original price: $532 The HexClad fry pan set with lids is a versatile six-piece collection featuring the brand's signature Hybrid technology. This popular set includes 8-inch, 10-inch and 12-inch fry pans, each with a lid, to cover your everyday frying and sautéing needs.
CBS News
a day ago
- Business
- CBS News
How a Minnesota company is leading the change on phasing out "forever chemicals" from its products
How Nordic Ware is leading the change on ditching PFAS in products How Nordic Ware is leading the change on ditching PFAS in products How Nordic Ware is leading the change on ditching PFAS in products Amara's Law banned intentionally added PFAS in several products, including things like cleaning products and cosmetics, at the beginning of the year. One local company is embracing the change and leading the way. As a third-generation business that's been around for nearly 80 years, Nordic Ware is a company known for its classics. While their claim to fame is their iconic bundt pan and bakeware, they're also proud to be one of the only companies in the country making the stuff we use on our stovetops. "We're probably one of four manufacturers in the U.S. making cookware," said Jon Crawford, director of supply chain for Nordic Ware. For a business that's stamped its legacy, it's also embracing the future: efficient washers help them conserve and renewable power sources hug the walls. "We have 838 solar panels that run the entire length of our building," said Crawford. But it's in the coating department where things have really changed. Their classic bakeware has always been coated in a silicone that is still considered safe. New Minnesota laws kicked in this year banning intentionally added PFAS, known as forever chemicals, in cookware and a number of other products. But Nordicware made the change eight months ahead of schedule. "Now we're on the other side and we're making product that's good for the state of Minnesota and the consumers as well," said Crawford. In a statement, the Minnesota Pollution Control Agency (MPCA) says implementation of the new law is going well. With ongoing testing for PFAS in food packaging, which was banned in 2024, compliance testing for other things like cookware, cosmetics and cleaning products is coming soon. "The MPCA remains engaged with concerned consumers, manufacturers, legislators, and other stakeholders as implementation progresses and we learn more about the challenges of reducing PFAS use," the MPCA said. For Nordic Ware, the solution was a new ceramic coating. "It's selling very well," said Crawford. "It was something the company cared about before it was mandated by the state. We decided probably three years ago, we did need to make that change." The change involved retrofitting equipment and redesigning pans so the new coating would stick. But making the switch to ceramic was no piece of cake. "It definitely has a lot of challenges from a logistical standpoint. It has a shorter shelf life, so once we get it in the door, we have to use it within a couple months," said Crawford. Nordic Ware says big suppliers are looking for PFAS-free options as awareness grows, mixing their tried and true classics with new and improved pieces suited for modern tastes. "Being a family-owned, Minnesota company, we pride ourselves on making sure we are always doing the right thing," said Crawford. The MPCA says the next stage of Amara's Law, which works to prevent PFAS pollution, kicks in next year. It requires manufacturers to report PFAS use in products.
CNET
4 days ago
- General
- CNET
Best Cookware Sets Available in 2025
Cookware set size One big consideration is what pieces are included and whether they are essential to your kitchen. There are cookware sets as big as 14 pieces, but they're generally going to have lots of pots and pans in a range of sizes that you probably won't use. I wouldn't suggest going bigger than eight or nine pieces (including lids counted as pieces) unless you have the space and money for all those extras. Picking the right cookware material All cookware materials have their advantages and drawbacks. Nonstick cookware is a snap to clean, but scratches easily and doesn't get as hot as long as cast-iron or stainless-steel pans. photoschmidt / Getty The most important decision you'll make is what material you want your pots and pans are made from. Cookware is commonly constructed from aluminum, cast iron, stainless steel, copper, nonstick chemical compounds like Teflon or a combination of several materials. Each type of cookware surface has its pros and cons as it relates to cooking, cleaning, durability and storage. For example, aluminum cookware is cheap, but it is not very durable and I wouldn't recommend buying a fully aluminum set. Stainless steel pots and pans will better withstand abuse and won't warp or dent like aluminum. Stainless steel is also a slow conductor of heat, which is why steel pans often have a core made from a more conductive material such as aluminum or copper. For most people, stainless-steel cookware fitted with an aluminum core will be the best material composition for a set. Materials such as copper and cast iron have advantages, but they also have some serious pitfalls. Cast iron and carbon steel are both a bit heavy and require slightly more involved cleaning and care, so you might not want an entire set. Copper cookware is also more difficult to care for and generally costs much more than its stainless-steel counterparts. Nonstick is another popular option. I recommend having at least one nonstick skillet -- either Teflon or ceramic -- for eggs and other sticky foods. You'll never be able to sear food using nonstick the way you can with other materials, so keep that in mind if you're opting for a fully nonstick cookware set. It also won't last as long since nonstick coatings break down over time. Cost and budget Made In's ceramic cookware isn't cheap, but the nontoxic pots and pans performed better than any other nonstick options we tried. Made In With cookware, you'll get what you pay for, but that doesn't mean you need to pay more than its worth. High-end copper cookware and stainless steel sets can run well into the thousands, but a quality set of pots and pans doesn't need to cost you much more than a few hundred dollars. Cheap cookware is different from budget-friendly cookware. Our value pick is still plenty sturdy to handle your nightly recipes and shouldn't warp for many years. If you settle for cheap cookware, you might end up with busted handles and burned food thanks to uneven heating. Nonstick and cast-iron cookware are the most inexpensive materials and there are reliable sets for under $100. Good stainless steel cookware sets of three or four pans will typically cost a few hundred dollars. Copper cookware is the most expensive and typically costs around $500 or more, even for a small set.
CNET
19-06-2025
- General
- CNET
These 4 Ingredients Are Secretly Destroying Your Cast‑Iron Skillet
Cast iron is one of the most reliable tools in any kitchen. It's built to last, holds heat like a champ, and only gets better with time -- if you treat it right. But even the most well-seasoned skillet has its limits. There are certain foods that can slowly strip away the nonstick coating you've worked hard to build, especially if you leave them in the pan for too long. Quick cooking won't do much harm, but simmer the wrong ingredients for an extended time and you could end up damaging the surface. If you love your cast iron and want to keep it in top shape for years to come, here are the foods you should avoid letting linger in the pan. To ensure we're not sabotaging our own pots and pans, I asked Eric Rowse, lead chef instructor of Culinary Arts at the Institute of Culinary Education, to share tips for using the cult-favorite cookware and which foods might cause permanent damage. To keep your cast iron slick, smooth and worthy of its place on the stovetop throne, here are four foods you should never cook in a cast-iron skillet 4 foods that can ruin cast-iron cookware According to Rowse, you can technically cook anything in cast iron -- even fish and eggs -- but some foods react poorly to cast iron if not done properly, leading to surface decay or food with a metallic taste. 1. Tomatoes It's OK to cook acidic foods such as tomatoes and vinegar in your cast-iron pan but letting them sit for long periods can eat away at the seasoning. istetiana/Getty Images "Highly acidic foods, such as tomato and tomato-based dishes, can be problematic on raw iron, poorly or underseasoned cast iron," Rowse says. "Cooking these foods in neglected cast iron can lead to a metallic taste in the food. If the pan is well seasoned and cleaned out after each use, it isn't a problem." To be safe, cook some bacon in your skillet afterward to give the seasoning extra protection. As a bonus, you'll have bacon on hand. What you don't want to do is leave the acidic food just sitting in the pan, which can eat away at the seasoning. 2. Vinegar Most BBQ sauces have a fair amount of vinegar that can damage your cast-iron cookware. CNET For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one. Vinegar-based foods like adobo or Carolina-style barbecue sauce are good examples of acidic foods that shouldn't sit in a cast-iron pan for long. If you do use vinegar in a recipe and cook it in cast-iron, be sure to clean the pan immediately afterward with hot water and salt or a small dash of gentle dish soap. Read more: Clean Your Cast Iron Skillet Easily With This Common Kitchen Staple 3. Citrus Avoid cooking citrus-based sauces in your cast-iron cookware for long periods. Géza Bálint Ujvárosi/EyeEm/Getty Images While there may not be a ton of reasons to put citrus in a cast-iron skillet, certain recipes call for a fair amount of lemon or lime juice. A squeeze of lemon at the end probably won't destroy your cast-iron pan but don't let citrus juice simmer inside of it for long or your precious patina won't survive the night. 4. Wine-based sauces Red wine is great to add into stews and red meat dishes. fermate/Getty Images Cooking with wine is almost always a good idea. In fact, we have a list of recipes that thrive with a few ounces of red or white. But letting acid-heavy wine braise or simmer in a cast-iron pot or pan for too long could cause the slick patina to erode, leaving you with an unseasoned skillet that food will stick to. Can you cook eggs in cast iron? A properly seasoned cast-iron skillet can cook eggs without issue. Getty Images While they won't damage your pan, eggs are tricky to pan-fry without having a sticky mess to deal with after. Cast-iron cookware isn't as nonstick as chemically coated pans but it's still a fine candidate for scrambling or frying the morning staple. "I love cooking eggs in cast iron," Rowse told us. "I have a small 5-inch one that I cook fried eggs in. Cast iron is able to get super-hot, and precise control is harder because it retains heat for longer, and therefore it is more difficult to make small adjustments to the temperature." What about fish? I heat my prepared meals up in a skillet or air fryer if I'm home. David Watsky/CNET Likewise, many varieties of fish are flaky and tend to stick to surfaces if not managed properly. If your cast-iron's patina isn't properly slicked or is too hot when the fish goes down, you may end up scraping half of your halibut from the bottom of the pan. How to avoid a cast-iron cooking conundrum Properly seasoning your cast iron will keep foods such as fish and eggs from sticking. Tyler Lizenby/CNET First and foremost, you'll want to properly season so you can cook even the stickiest foods without worry. When cooking acidic foods in cast iron, avoid slow-braising or simmering on the stovetop for long periods. When the food is finished cooking, remove it and wash your cast-iron pan immediately with hot water, a drop of dish soap and a sprinkling of kitchen salt for extra stuck-on foods. And if you're not sure, choose an acid-safe piece of cookware like an enameled Dutch oven or stainless-steel skillet.
CNET
11-06-2025
- General
- CNET
4 Foods That Can Devastate the Surface of Your Cast-Iron Skillet
Cast iron is tough and holds its form over time if you treat it right but there are a few foods that degrade the surface of cast-iron cookware. If you've worked hard to build and maintain a beautiful skillet, you'd be wise to learn this list of foods you should never leave simmering in a cast-iron pan. To be clear, most of the foods listed below won't harm your cast-iron skillet if cooked quickly. But leave them in the pan for long periods and they'll begin to eat away at your pan's precious coating. To ensure we're not sabotaging our own pots and pans, I asked Eric Rowse, lead chef instructor of Culinary Arts at the Institute of Culinary Education, to share tips for using the cult-favorite cookware and which foods might cause permanent damage. To keep your cast iron slick, smooth and worthy of its place on the stovetop throne, here are four foods you should never cook in a cast-iron skillet 4 foods that can ruin cast-iron cookware According to Rowse, you can technically cook anything in cast iron -- even fish and eggs -- but some foods react poorly to cast iron if not done properly, leading to surface decay or food with a metallic taste. 1. Tomatoes It's OK to cook acidic foods such as tomatoes and vinegar in your cast-iron pan but letting them sit for long periods can eat away at the seasoning. istetiana/Getty Images "Highly acidic foods, such as tomato and tomato-based dishes, can be problematic on raw iron, poorly or underseasoned cast iron," Rowse says. "Cooking these foods in neglected cast iron can lead to a metallic taste in the food. If the pan is well seasoned and cleaned out after each use, it isn't a problem." To be safe, cook some bacon in your skillet afterward to give the seasoning extra protection. As a bonus, you'll have bacon on hand. What you don't want to do is leave the acidic food just sitting in the pan, which can eat away at the seasoning. 2. Vinegar Most BBQ sauces have a fair amount of vinegar that can damage your cast-iron cookware. CNET For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one. Vinegar-based foods like adobo or Carolina-style barbecue sauce are good examples of acidic foods that shouldn't sit in a cast-iron pan for long. If you do use vinegar in a recipe and cook it in cast-iron, be sure to clean the pan immediately afterward with hot water and salt or a small dash of gentle dish soap. Read more: Clean Your Cast Iron Skillet Easily With This Common Kitchen Staple 3. Citrus Avoid cooking citrus-based sauces in your cast-iron cookware for long periods. Géza Bálint Ujvárosi/EyeEm/Getty Images While there may not be a ton of reasons to put citrus in a cast-iron skillet, certain recipes call for a fair amount of lemon or lime juice. A squeeze of lemon at the end probably won't destroy your cast-iron pan but don't let citrus juice simmer inside of it for long or your precious patina won't survive the night. 4. Wine-based sauces Red wine is great to add into stews and red meat dishes. fermate/Getty Images Cooking with wine is almost always a good idea. In fact, we have a list of recipes that thrive with a few ounces of red or white. But letting acid-heavy wine braise or simmer in a cast-iron pot or pan for too long could cause the slick patina to erode, leaving you with an unseasoned skillet that food will stick to. Can you cook eggs in cast iron? A properly seasoned cast-iron skillet can cook eggs without issue. Getty Images While they won't damage your pan, eggs are tricky to pan-fry without having a sticky mess to deal with after. Cast-iron cookware isn't as nonstick as chemically coated pans but it's still a fine candidate for scrambling or frying the morning staple. "I love cooking eggs in cast iron," Rowse told us. "I have a small 5-inch one that I cook fried eggs in. Cast iron is able to get super-hot, and precise control is harder because it retains heat for longer, and therefore it is more difficult to make small adjustments to the temperature." What about fish? I heat my prepared meals up in a skillet or air fryer if I'm home. David Watsky/CNET Likewise, many varieties of fish are flaky and tend to stick to surfaces if not managed properly. If your cast-iron's patina isn't properly slicked or is too hot when the fish goes down, you may end up scraping half of your halibut from the bottom of the pan. How to avoid a cast-iron cooking conundrum Properly seasoning your cast iron will keep foods such as fish and eggs from sticking. Tyler Lizenby/CNET First and foremost, you'll want to properly season so you can cook even the stickiest foods without worry. When cooking acidic foods in cast iron, avoid slow-braising or simmering on the stovetop for long periods. When the food is finished cooking, remove it and wash your cast-iron pan immediately with hot water, a drop of dish soap and a sprinkling of kitchen salt for extra stuck-on foods. And if you're not sure, choose an acid-safe piece of cookware like an enameled Dutch oven or stainless-steel skillet.
