In the last column I promised to write about some of the kitchen gear I’ve had the opportunity to use recently.
At the SIAL food marketplace held recently in Toronto, among the myriad products the Cookina stood out. A free sample of this re-usable, 100% non-stick alternative to aluminum foil, parchment and wax paper was immediately put to use by the bakers in my family. Good to 500°F, it is one of a line of several related products and available online, or at local Metro stores.
Though I have a full complement of pots and pans, two of the new Nordic Ware line of cast aluminum enamel-coated Traditions cookware I mentioned in Part 1 have quickly become favourites for certain tasks. Manufactured in the US since the mid-1940s (and available at 100 Sears locations in Canada), they obviously don’t hold the heat as well my (far heavier) cast iron standbys, but they do heat up faster. They also require no seasoning and because of the “texture fuse non-stick interior” cleanup has been a snap.
I used the 4 ½ quart braising pan to make 3 racks of ribs: Having earlier applied a dry rub I popped the ribs
