Kitchen Deals -> Cookware

By law manufacturers must disclose the energy efficiency of their appliances, rated A to G. These are usually displayed prominently in showrooms. The better the rating, the more energy efficient the appliance is - good for both the environment and your pocket.

This is another area where spending money is justified. The best pans combine different metals like aluminum or copper on the outside and stainless steel on the inside. Aluminum and copper are valued for their ability to spread heat evenly over the entire pan, and stainless steel is valued for its non-reactive qualities. Buy pans which are heavy and thick with solid handles that are well fastened to the pot. As with knives, buy the highest quality cooking pans you can afford one at a time, starting with a saute pan and a 3 qt. sauce pan. They will last forever. At some point, a stock pot (which will be especially pricey) should be considered for serious cooking.

When you want to finely chop foods such as: onions, garlic, parsley, or other items, pivot your knife by keeping the tip of the knife on the cutting surface at all times and hold the knife at an angle, about 95' angle, towards the hand holding the tip. This way, you use the blade to push and keep the food particles down, thus making them easier to chop. If the knife should slip, then the sharp side of the blade will slide away from where you're working, and away from your other hand and fingers. In addition, you make less noise, as compared to when raising and lowering the knife of the cutting surface trying to mince foods.