Best Non Stick Cookware Sets In My List

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I love to cook; I was cooking my parents’ breakfasts before going to school; it isn’t my profession, but it is definitely my passion.

Each type of quality cookware has its pros and cons and each is most suitable for different kinds of dishes. Generally speaking, in a day-to-day cooking my personal preference lies with the non-sticky pans and pots. They require none or nearly zero oil, very easy to clean and considerably lightweight. I was on tina’s cookware review site and was kinda inspired to write a review of my own.

Out of these I can point out three best non stick cookware sets for 2017.

First on the list, to my opinion, should be the Diamond Plus. Luckily enough I didn’t have to purchase it myself, although I have considered it for a while. It was a wonderful and generous present from my in-laws. They got me a ten-pieces set for my birthday, knowing how much I would appreciate it. This Woll Diamond is of a high quality German make, very durable, resistant to scratches and cuts, which is such a bonus for me, having my kids experimenting in the kitchen and constantly ignoring my plea of not using metal cutlery on coated pans and pots.

This set is very lightweight and dishwasher safe, and the biggest plus is its ability to warm up really fast, yet spreading the heat equally.

Second on the list of the best non stick cookware sets will be the Meyer Circulon 5 Piece. I got this set on an after-Christmas sale to give it as a New-Year’s present, but ended up keeping it for myself. This is a very basic and reliable set, which I enjoy cooking my every day meals in.

Since it was not very expensive I am being calm about using it, so much so, that things get burned, yet still, after two minutes in water, the crust comes off with no effort.

Last but not least is the WearEver, an American old brand, which I keep my loyalty to since the 70s. I have their 12 pieces non-stick cookware set. The wide handles and deep pans will always be my choice of preference for its comfort of use, and I just know that they will always do their job.

How to Make White Stock

white stock
A white stock may be made from beef, veal or chicken bones. Veal bones are most used, but any combination of bones may be used.

Blanching Bones

Some chefs argue that blanching keeps the stock as clear and colorless as possible. Others argue that blanching removes nutrients and flavor.

1. Wash the cut-up bones, place them in a stockpot and cover them with cold water.
2. Bring the water to a boil.
3. When the water starts boiling, skim the rising impurities. Drain the water from the bones and discard it.
4. Refill the pot with cold water, and proceed with the stock recipe.

Recipe For White Stock

*Bones, veal, chicken, or beef 15lb. 7kg.

*Cold Water 3 gal. 11 lt.

*Mirepoix 2 lb. 1 kg.

*Sachet:

Bay Leaves 2
Dried Thyme 1/2 tsp.
Peppercorns, crushed 1/2 tsp.
Parsley Stems 8

Yield: 2 gal. (8 lt.)

1. Cut the washed bones into pieces approximately 3-4 inches (8-10 centimeters) long.
2. Place the bones in a stockpot and cover with cold water. If blanching, bring the water to a boil, skimming off the scum that rises to the surface. Drain off the water. Add the 3 gallons of cold water and bring to a boil. Reduce to a simmer.
3. If not blanching the bones, bring the cold water to a boil. Reduce to a simmer and skim the scum that forms.
4. Add the mirepoix and sachet to the simmering stock.
5. Continue simmering and skimming the stock for 6 to 8 hours. ( If only chicken bones are used, simmer for 5 to 6 hours.)
6. Strain, cool and refrigerate.

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