T-fal C836SD Ultimate Stainless Steel Copper-Bottom Heavy Gauge

T-fal C836SD Ultimate Stainless Steel Copper-Bottom Only $176.42

T-fal C836SD Ultimate

13-piece cookware set includes 8- and 10.5-inch fry pans; 12-inch covered fry pan; 1-, 2-, and 3-quart sauce pans; 5-quart covered stew pot
Stainless-steel construction offers long lasting performance; multi-layer base with copper bottom for fast, even heat distribution
Riveted stainless-steel handles ergonomically designed for comfort
Glass lids allow for watching cooking progress; vented hole lets steam escape to prevent boiling over
Oven safe up to 500 degrees F; induction compatible; limited lifetime warranty; dishwasher-safe
A nice alternative to nonstick and lighter in weight than cast iron, T-fal Ultimate Stainless-Steel Copper-Bottom cookware delivers optimal cooking results and long-lasting performance—all in a sleek, modern design that looks beautiful in any kitchen. The durable stainless-steel cookware features a multi-layer base, which includes a thick-gauge aluminum core bonded between two layers of stainless steel, along with copper heat channels on the bottom. The result: enhanced overall strength, supreme warp-resistance, and ultra-fast, even heat distribution throughout. The cookware can be used on any stovetop, including induction, and it’s oven safe up to 500 degrees F for added versatility. Even more, the cookware’s ergonomically designed stainless-steel handles offer a secure, comfortable grip and are riveted for strength, while vented glass lids trap in heat and moisture and make it easy to check on food at a glance. Other highlights include interior measuring marks, gently flared rims, easy dishwasher-safe cleaning, and a polished stainless-steel exterior for a gleaming sense of sophistication. As part of the T-fal Ultimate line of cookware, this 13-piece set includes 8- and 10.5-inch fry pans; 12-inch covered fry pan; 1-, 2-, and 3-quart sauce pans; 5-quart covered stew pot

Top Price $176.42

You decide.We just found out

MIGMAGING

RASPBERRY MASCARPONE TART WITH CHOCOLATE COOKIE CRUST

A dark chocolate cookie crust filled with whipped mascarpone and topped with raspberries. Perfect for Valentine’s Day! Do you do anything special for Valentine’s Day? We really don’t go like to go crazy for this “holiday”, our life is crazy enough 🙂 Although you won’t find us in a restaurant, maybe I’ll make dessert. Sometimes I’ll make a heart shaped breakfast for the kids, or some heart shaped cookies. So creative I know! Stepping away from the hearts this year, but I definitely think that for Valentine’s Day chocolate is a must! That’s why I started this tart with a dark chocolate cookie crust. The rich chocolate flavor goes perfectly well with the smooth creamy whipped mascarpone filling. Mascarpone cheese is a little indulgent (and challenging to spell!) but what better excuse than love to bake with the best ingredients. A few simple raspberries are the topping. I just love the gorgeous color they gave t...

Quick cheese snack

INGREDIENTS Oil for frying Parsley 2 egg whites A dash of salt 1 tablespoon of flour or breadcrumbs for coating 100g of cheese PREPARATION 1. Grate the cheese. Cool the egg whites and whisk them together with salt. 2. Add the cheese and mix everything together. Season it with salt and pepper if desired. 3. Make small balls, coat them in the flour (or breadcrumbs). 4. Heat up the oil in a pan and fry the balls evenly, turning them over with a fork. Do not fry more than 3 balls at one time. Let the fried balls dry on paper towels. 5. Serve with chopped parsley. brightside.me

CHERRY GALETTES WITH ALMOND SOUR CREAM CRUST

Another month has passed and it’s time for Mystery Dish! This month’s host was Sarah at The Pajama Chef. She put together an great list of items including: coffee, sour cream, farro, almonds, cherries, watermelon, cantaloupe, jicama, cucumber, tomatoes, flavored oils, herbs, cornmeal and hot peppers. Since cherries are one of the few fruits I love, and they are only in season for approximately 12 seconds each year, I knew they had to be in my recipe. Visions of pastry danced in my head. When served up a fruit pie, I tend to eat all the crust and leave the fruit on my plate. I can truly embrace a “pie” with a higher crust to filling ratio. How I love the galette (French), also sometimes known as a crostata (Italian). Regardless of the origins, who doesn’t love more buttery flaky crust? We had to use at least 3 ingredients in our mystery dish, so I decided to add some almonds and sour cream into my pie crust. Sour cre...

Home And Kitchen Heroyam

Search This Blog