Things are really starting to heat up in my kitchen, literally and metaphorically. Here are a few quick tricks to make your favorite fall dishes even better:
1. Choose the right pot for the job.
When you’re making soups or stews, go with a pot that holds heat evenly – like a thick, enameled cast iron Dutch Oven. Thinner pots fluctuate in temperature and can scorch food before it’s done.
2. Preheat your roasting pan. For crisp, caramelized veggies, heat our Stainless Steel Roasting Pan on 450°F for at least 30 minutes (that’s right) before adding them. Unlike thinner pans, 5-ply stainless can take the heat without warping. And that instant sizzle when the veggies hit the pan helps them brown perfectly and keeps them from sticking.
3. Practice safe squash. When cutting into a tough gourd, use the tip of a Chef’s Knife to pierce and start the cut, then press down with the heel – the thickest, strongest part of the blade – to slice all the way through. It’s safer, faster, and easier on your wrist.
If your pots or pans have seen better days, now’s a great time to upgrade – our Big Fall Sale is still on, and it’s the last sale ‘til Black Friday.
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