Essentials Nonstick Cookware Set 12 Piece
Easy to cook, easy to clean, easy to store.
Key Features:
- Set includes: 8.5 & 10.5-inch fry pans, 4-quart saute pan w/ lid, 2.5-quart sauce pan w/ lid, 4-quart soup pot w/ lid, 7-quart stockpot w/ lid and multi-purpose insert, 13-inch square pan, and two silicone trivets
- Made from heavy-gauge, hard-anodized aluminum covered with 3 layers of a safe and durable PFOA-free nonstick material that helps foods slide right off
- Compatible with gas, electric, and ceramic cooktops and safe to use in an oven/broiler
- Pieces are smartly designed to be nested to minimize scratching and storage space
- Dishwasher safe but we recommend handwashing to preserve the nonstick coating. And you just might want to hold onto it a little longer.
- Contoured, stainless-steel handles are comfortable and ensure a safe grip and backed by All-Clad’s Limited Lifetime Warranty
Description:
We created our Essentials line by talking to cooks like you and designing it with your needs in mind. The result is a collection that combines the ease of nonstick with the freedom to go from stovetop to oven to table and with the quality that’s made us a chef favorite for decades. Incredibly versatile, perfectly stackable, and easy to clean, Essentials Nonstick from All-Clad is designed to fit the way you cook and live.
Item Care:
Item Cleaning:
Ha1 Hard Anodized Nonstick Cookware Soup Pot With Lid 4 Quart
Key Features:
- Features tall sides and a fitted lid to reduce evaporation and keep soups flavorful and hearty
- Made from heavy-gauge, hard anodized aluminum coated with 3 layers of a safe PFOA-free nonstick material that delivers unparalleled release, scratch-resistance, and durability
- Compatible with all cooktops including induction thanks to its durable, anti-warp stainless-steel base, and safe to use in an oven up to 500°F
- Secured with riveted stainless steel handles to ensure a safe grip and tempered glass lid to see progress and lock in moisture
- Dishwasher safe but we recommend handwashing to preserve the nonstick coating. And you just might want to hold onto it a little longer.
- Backed by All-Clad’s Limited Lifetime Warranty
Description:
Item Care:
Item Cleaning:
Our hard anodized cookware combines scratch, stain, and abrasion resistance with the convenience of dishwasher safe cookware. To clean rinse in lukewarm water before placing in the dishwasher. We do not recommend using steel wool, steel scouring pads or harsh detergents. Nylon scrubbing pads are safe to use. To prolong the life and appearance of your pan, we recommend hand washing since some automatic dishwasher detergent may contain very harsh and corrosive ingredients for your cookware.
Because Im Pretty Sure It Was In The Soup That I Ate
So I bought a few pounds of wild caught, headless, shell-on and tail on shrimp. I removed the shells, tails and de-veined about 25 to 30 shrimp total. Do not let the shelling and deveining of scare you!! This whole process takes a little bit of time, if youre new to this shelling process you can see how I did it in this post. If youre more familiar then this process should take about 25 minutes. I listen to my favorite station on Pandora while doing this which makes it much more bearable. Once youve successfully peeled and deveined all the shrimp, rinse the shells under cool water. I also rinse the shrimp too, but separately.
Then I just drizzled a teaspoon of safflower oil into the bottom of my heavy bottom pot and then dumped in the rinsed shrimp shells, onion, carrot, celery and garlic. Then simply cook over medium heat for about 10 minutes.
After the 10 minutes are up, add in the parsley sprigs, bay leaves, peppercorns and coriander seeds along with 6 cups cool water. Now just coverleaving the lid askewand bring to a boil. Once at a rolling boil, reduce the heat to low and simmer for 15 minutes.
Recommended Reading: Campbell’s Chunky Soup Walmart
To Make Homemade Shrimp Stock You Will Need:
- light olive oil
- shells from 1 to 2 pounds of shrimp
- onion
- black peppercorn
- water
Believe it or not, this is my first stock or broth recipe to be posted on SS. I do have others broth recipes, both a vegetable broth and chicken broth which can be found in my book. But after recently having the most amazing soup at a local restaurant, I tasted my way through it, bite by bite. Which then inspired me to make and test out a recipe for homemade shrimp stock.
