|Wolfgang Puck 14-Piece Cookware Set|
Wolfgang Puck Cookware Set for Christmas
Christmas, seven years ago, my husband bought the Wolfgang Puck Cookware Set for me. Except where I dropped one pan on concrete and bent the lip a bit, it still looks new and I love cooking with it.
The two pans I use the most are the 8 quart covered stockpot and the sauté pan. Since we eat lots of vegetable soups and beans, the stockpot is large enough to make soup for several days. Or I can freeze some of it for a later time.
The sauté pan is used for everything from frying or scrambling eggs, to pan broiling pork loin steaks.
Clean up is fairly easy. Using the recommendations of a Coast Guard cook I once knew, I use steel wool to clean the pans when something is burned on or stuck. Otherwise, I use a stainless steel scrubbie I purchased at my local supermarket.
My daughter and daughter-in-law have both commented that they enjoy using the cookware when they visit and help in the kitchen. If there was one pot I would add to the collection, it would be a 20 quart stock pot, so that I could make even more soup or pinto beans at once to freeze for later in the month.
Now that my children are grown and moved out, when I cook, I make sure to make enough to last for two or more meals. It cuts down on cooking time, and I don't have to try to reduce the recipes for two servings.
Double-riveted for safety and durability, this 14 piece set has enough pans to make meal preparation easy. The tempered glass lids make it possible to check your food without lifting the lid and loosing heat.
How to Cook Delicious Steaks, Chicken Breasts, or Other Meat with Water
One of the ways I enjoy using the skillet/sauté pan, is to add about 1 1/2 cups water, season the water with salt, pepper, and other seasonings based on the type of meat, then gently simmer steaks, chicken breasts, or other meat. Keep adding water as needed until the meat is done. When the water evaporates, the meat browns nicely. This means I don't have to use oil to make a great tasting meat dish for meals. This technique works great in the stainless cookware.