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10 1/2" Hinged Cover (12-0306) Category: Stainless Steel Stock Pots
by: The Vollrath Company
List Price: $47.80
Our Price: $42.17
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10 3/10" Stainless Steel Lid for 11 1/2 Quart Stock Pot (12-0141) Category: Stainless Steel Stock Pots
by: The Vollrath Company
List Price: $29.60
Our Price: $26.66
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11 1/2 Quart Stainless Steel Stock Pot (12-0165)
by: The Vollrath Company
List Price: $117.40
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11 Quart Round Inset (12-0237)
by: Misc Imports
List Price: $31.22
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11 Quart Stainless Steel Stock Pot with Cover
by: Libertyware
List Price: $89.95
Our Price: $84.95
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Feature: 18-10 Stainless Steel
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11" Concord Stainless Steel Low Stock Pot Casserole Skillets Cookware
by: visiondecor Furniture
List Price: $69.99
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Feature: 11" Concord Stainless Steel Stock Pot Skillet Cookware
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12 1/4" Stainless Steel Lid for 16 Quart Stock Pot (12-0142) Category: Stainless Steel Stock Pots
by: The Vollrath Company
List Price: $43.80
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12 qt Aluminum Stock Pot Cover
by: Crestware
List Price: $4.50
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12 Qt. Viking Stockpot
by: Viking
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12 Quart Heavy Duty Professional Aluminum Stock Pot with Cover
by: Libertyware
Feature: Heavy Duty ~ Hotel Weight ~ 6.0mm (1/4 inch) Aluminum sides and bottom
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Choosing Appliance -> Food Processor
This is a big ticket item, but worth its weight in gold. It will save so much time when it comes to simple chopping or more advanced preparations like mayonnaise. As with most things, buy quality-- it will last longer, be capable of tougher jobs, and give you less problems. To make the food processor easiest to use, leave it on the counter top instead of storing it in a cabinet.
Choosing Appliance -> Knives
The importance of high quality knives can't be stressed enough! Buy the best you can and expect to spend some serious money. It is better to buy a couple of excellent knives and slowly add to your collection rather than buying an entire set of low quality knives. Start with a chef knife and paring knife. You will also want to buy a sharpening steel.
Kitchen tips -> Carving meat
Before carving meat, allow it to stand for 10 to 15 minutes after removing from the heat source to allow the juices to be redistributed through the meat. The standing period will result in firmer, juicier meat and will make carving easier.