extra extra large ironing board cover_table top ironing board cover

    Enamel cookware has been a staple in the kitchen for decades, providing a durable and versatile option for cooking a variety of dishes.  Traditionally, enamel cookware is known for its heavy-duty construction, even heat distribution, and excellent heat retention.  However, as technology has advanced, lightweight enameled cast iron cookware has become a popular alternative to traditional heavy enameled cookware.

Saute pans have straight sides instead of slanted ones, so a higher volume of ingredients or liquid can fit inside, making this style pan ideal for making sauces. Because of the design, sauces don't splash or slosh around as much, making clean-up a lot easier. Another bonus of this pan style is that most saute pans have a fitted lid, which reduces evaporation. These pans are well-suited for cooking methods such as braising, searing, or shallow-frying. But saute pans are heavier due to a wider base, making skillets easier to lift and move.

    There are a few tips to remember when cooking with a cast iron Dutch oven.  First, it's important to season your Dutch oven properly before use to create a nonstick surface and prevent rust.  Additionally, using gentle heat and avoiding sudden temperature changes can help extend the life of your Dutch oven and prevent cracking.

A sauté pan on high heat with oil or fat is used to fling objects back and forth into the air. Food cooked in this pan should have a golden crust and not be soggy at the bottom. Frying pans have slanted edges that allow cooking in a “jump and flip” motion. Using this strategy, you can cook quickly and evenly. It is easier to add and shake things into frypans than saute pans.