Okay, last week, I posted a few recipes.
This week, I will give you all a few ideas, suggestions, about cookware, and other dishes.
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The little dog is named Itzl.
Okay, I want to cover these categories:
- Induction pots.
- Other stove top pots and pans.
- Dishes to contain the cooked food, and set in the fridge, and reheat in the microwave.
So, let’s take a look at induction cook tops:
First, here is the one I bought:
Midea 1500W Induction Cooktop Cooker With Stainless Steel Pot
I measured the circle on the top of my cook top, and it is almost exactly 8 inches across.
I have three pots that work on it, and they are all three very close to 8 inches across on their bottoms.
I have a big stainless-steel skillet that I tried on it one time, and it did not work.
The skillet is nearly 11 inches across on the bottom.
Here is a nice video, explaining how induction works.
Special note: Induction is not safe for those with pacemakers, or other similar devices! Yikes!
I truly liked that clear explanation. Including the warning about pacemakers.
That video was about a stove top with three or four different sizes of induction burners. So, apparently, as long as your cookware has enough iron content, and you can find a burner the right size, you can use it. I noticed the stove she was demonstrating had a spot for large rectangular griddles.
But one of the biggest things that I noticed, and she pointed out, is that water boils much faster, when using induction.
So, if you do not have pots and pans that would work on your induction cook top, you might buy a set like this:
Cook N Home Kitchen Cookware Sets, 12-Piece Basic Stainless-Steel Pots and Pans
Before I move away from the topic of pots and pans, take a look at this pot:
T-Fal Specialty Stainless Steel 12-Quart Stock Pot with Glass Lid
I have one similar to that, but mine is a great big 16-Quart!
I plan to use it to cook that big turkey sitting in my freezer.
I may put the turkey, in that big pot, in the gas oven, or on the gas stove.
Lately, I have been using just two items, my muffin pan, (for muffins) and my 9” x 12.8” 3-Quart Anchor Hocking glass baking dish (for baked beans).
Anchor Hocking 13" x 9" 3 qt Glass Casserole Baking Dish
Wilton Bake It Better Steel Non-Stick Muffin Pan, 12-Cup
Dishes to put the food in, to put the food away in the fridge, and, later, in the microwave, to heat and eat:
This is what I bought, recently:
Prep Naturals Glass Meal Prep Container with Airtight Lids Food Storage Glass Lunch Containers BPA Free Oven and Microwave safe (8 Pack, 36 Ounce)
I thought they were one quart size. But it says 36 ounces. I looked it up: One quart is 32 ounces. So, these containers each hold a little more than a quart. I just know when I use my 5-quart pot, to make a pot of minestrone stew, I end up filling three of these containers. After I eat a nice helping.
For so many years, I used Rubbermaid plastic containers. They are so hard to get clean. The grease bonds with the plastic, until, after some years, I had to throw them out. These new containers have plastic lids, but I do not put the lids in the microwave, and they are cleaning up well, so far. There are glass containers with glass lids, but they would not be stackable.
Well, I hope you enjoyed the video, and I hope you don’t mind all the Walmart dot com links. The pictures are so pretty, at those links.
So, take care of yourselves, and each other. And eat blueberry oatmeal pecan muffins, with corn flakes and milk and black strap molasses.