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Time-saving tips for household chores


On average, people spend more than two hours daily on such household activities as cleaning and organizing, according to the American Time Use Survey by the Bureau of Labor and Statistics. But there’s no need to spend the bulk of precious free time achieving a spotless home.

Here are a few tips for making once tedious chores easy and effective.

Clean Kitchen 

The kitchen often attracts the most mess. However, cleaning as you go can keep it looking spick and span.

Fill your sink with hot soapy water when you start dinner. Place used pots, pans and dishes in the filled sink to soak while you eat. Never give sauces, oils or spices a chance to sit around — wipe up spills immediately. 

Cleaning a dirty oven is easy when you line the bottom with a nonstick oven liner. Simply wipe the liner with a paper towel, place it in the dishwasher and reuse — no additional scrubbing required.

Bacteria can feed on food put down the drain and on what’s left on dishes, according to a study conducted by Dr. Charles Gerba, a.k.a. “Dr. Germ.” Your dirty kitchen sink has more bacteria than your toilet seat and is actually the prime place for E. coli to live and grow. 

To sanitize your garbage disposal, pour one half cup of baking soda down the drain followed by one cup of white vinegar. Place the stopper in the sink and allow the solution to work its magic for a few minutes. 

Rinse with boiling water.

Spotless Bathroom

A regular vanity wipe down is a must, but an additional way to keep these areas looking spotless is with the right fixtures. 

Some faucets now feature Microban antimicrobial protection built into the faucet finish, a technology that helps inhibit the growth of stain- and odor-causing bacteria, mold and mildew. 

For example, the new Moen Vale collection, available at The Home Depot, features Microban as well as Spot Resist finish, which helps resist fingerprints and water spots to maintain a brilliant finish.

If you have a cloth shower curtain, throw it in the laundry, then hang it outside to dry. 

Bathroom humidity can make fabrics look limp quickly, so swap out towels frequently for a fluffy and fresh look.

De-Cluttered Spaces

According to a recent survey, 28 percent of consumers said they only straighten up a few times each week. The survey, conducted by Moen, also found that most homeowners don’t strive for a perfectly organized home; but they would if there was more time available to devote to organizing. 

To find more time, conduct a five-minute sweep of the house nightly before bed, taking a laundry basket with you. Place anything in the basket that doesn’t belong in that particular room, and then put the basket contents back in their proper place.

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Mills Products Makes Bold Handles for New KitchenAid® Ovens

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KitcheAid/Mills metal applicance handle

Tennessee-based metal fabricator Mills Products Incorporated has begun manufacturing complete appliance handle assemblies for Whirlpool Corporation’s new line of KitchenAid ovens and refrigerators.

The new handle design is a round stainless-steel tube with a unique decorative pattern. The handle is fastened to the appliance face with two chrome-finished zinc castings. The pattern and assembly are produced in the Mills Products Athens, Tenn. plant.

These handles can be found on all recently released KitchenAid Wall Ovens, Bottom Mount and Side by Side Refrigerators. The KitchenAid ovens incorporate “bold design details that are the perfect balance of elegance and functionality” according to the Whirlpool website.

“We’re proud to continue our relationship with Whirlpool by helping them with their KitchenAid brand,” said Darrell Adcock, President at Mills Products. “These bold handles are just the type of products we excel at creating. The quality, details, and finishes have to be perfect.”

About Mills Products Incorporated

Mills Products is a leader in the metal fabrication industry with a reputation for producing superior parts and making existing components stronger, lighter and more economical. A turnkey metal fabricator with facilities in the U.S. and Mexico, Mills offers hydroforming, tubular stamping, roll forming and finishing services. An industry leader since 1945, Mills Products was the first metal-forming manufacturer to utilize hydroforming technology for appliance manufacturing. The company continues its legacy of creative innovation today from its headquarters in Brentwood, Tenn.


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S.C. Department of Health and Environmental Control Recommends …

Due to a water main break earlier in the day, the South Carolina Department of Health and Environmental Control has issued a “Boil Water Advisory” for the downtown area. Emergency guidelines for restaurants include the following recommendations:

1. Stop using appliances and equipment that use drinkable water, such as dish machines,ice machines, fountainheads, drinking fountains, tea brewers and coffee makers.

2. Use disposable paper, plastic or foam plates, cups, forks, etc.

3. Prepare food using water that has been boiled.

4. Wash hands with water that has been boiled and cooled.

5. Wash, rinse and sanitize pots, pans and other equipment with water that has been boiled and cooled

Some restaurants, like Monza, are taking precautions and forging ahead, while others, like Barsa and Fish, are closing because of safety concerns. Before heading out to any restaurants/bars tonight, it’s recommended to call ahead to see if they are open.

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Google Tests Way To Create Competition For Lowest Price

Google is testing a feature in sponsored Product Listing Ads that informs shoppers of the percentage they save from specific retailers and brands. The comparison shopping tool appears to augment
features such as Special Offer in PLAs, but it’s not clear whether it alters the placement of the advertisement.

The experiment has been running live on a small number of queries for several
months now. The focus remains on helping consumers find good prices for products in Google Shopping, such as the ability to filter products by price or for merchants to showcase promotions in shopping

“As part of our efforts to help people find great deals and useful pricing information, we’re currently running a small test of a feature that highlights particularly good prices for
products,” per a Google spokesperson.

ChannelAdvisor Executive Chairman Scot Wingo thinks it’s a strategy to better compete with marketplaces like Amazon. “It’s the
first time we’ve seen Google think about the price of the product being sold,” he said, noting that ChannelAdvisor first spotted the feature. “It’s a big watershed moment for Google, because they now
realize the need to cross the boundary from a pure ad platform to more of a marketplace that aligns more closely with what consumers want.”

Wingo said it raises an interesting question, which
ChannelAdvisor plans to test: does it become better to pay Google the extra dollar to bid higher for a click or give consumers $1 off the item? He also said brand marketers could think that if they
don’t have the lower price, maybe it doesn’t make sense to run the PLA advertisement.

This “innovators dilemma” could backfire, Wingo agrees. “Google’s been trapped in this for a while, and as
you work your way out of it, there could be unexpected consequences to navigate through,” he said. “That’s why I think this is an experiment to watch what consumers and advertisers do.”

not clear where Google pulls the data to find the average online price, based on calculations from ChannelAdvisor for a “KitchenAid Mixer,” the test shows a reverse from Google’s traditional method of
operating on a cost-per-click model with no preference given to a lower price.

Search rankings consider data quality and other signals, but at the end of the day Google typically creates
competition by the brand willing to pay the most through a cost-per-click auction (CPC). The model, Wingo said, in many ways misaligns with what customers want, because more often the brand who will
bid the most for keywords sells their product for the highest price.

Competition to sell products at the lowest price can also be seen at stores like Nordstrom, but many luxury brands are
standing their ground to focus on raising customer service standards. Neiman Marcus lowers prices for frequent buyers. 

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Bolton Dining Commons Enhances Campus Life at the University of Georgia in …

Bolton Dining Commons Enhances Campus Life at the University of Georgia in Athens

Published on Wednesday, 01 July 2015

Written by Donna Boss, Contributing Editor

Dining at the University of Georgia (UGA) has long received national media attention and awards for its creativity and high customer acceptance. Now the new Bolton Dining Commons takes the University of Georgia’s dining program to new heights.

Each platform’s tiles give it a distinct design profile.Built in 1962, Bolton Dining Commons required extensive infrastructure repairs, more than a renovation could hope to address. So as part of the University of Georgia’s master plan to improve central campus dining, the old Bolton Dining Commons was demolished and replaced with a new facility at the heart of campus surrounded by residential facilities, academic and student centers and UGA’s football stadium. The new facility is located two blocks east of its predecessor.

Windows surrounding the 64,000-square-foot dining facility allow an abundance of natural light to enter the building. Throughout, visitors can see the cathedral, exposed wood-beam ceilings. A two-story rotunda anchors the main entrance to the building.

“The form of the building is articulated with an exterior palette of brick, local Elberton granite, case stone, glass, and metal panels that complement the existing campus architecture,” says Robert Simmons, AIA, LEED AP, principal, at Bruner/Cott Associates, which served as the project’s architects and interior designers. The front door provides a recognizable icon visible from Georgia Quad to the east, while an entrance facing Tanyard Creek provides access from the campus high-rise district to the west. An upgraded pathway system along Tanyard Creek, including a new pedestrian bridge, provides enhanced campus connectivity as well as space for informal gatherings.

Windows surrounding the building allow an abundance of natural light into the space.Inside, multiple dining platforms, each with its own tiles, prep and production area, sit on two floors, emphasizing exhibition cooking and small-batch production to promote freshness and quality food practices. The building also houses 4,000 square feet of offices and administrative space. “Because of the location in a busy traffic area, the dining center serves approximately 5,500 meals daily and contains 1,000 seats — far more than any other dining area on campus — and is the first UGA dining commons to have outdoor seating,” says Bryan Varin, associate director of meal plan operations and the current interim executive director.

Indoor seating, scattered throughout the commons, includes soft seating, high-top seating, booths and wooden furniture. The Hearth features long wooden tables and two fireplaces. Sunrise Café and Shakes provide counter-style seating that brings diners close to the cooking action.

“Another key objective of the project was to celebrate the unique menu of old Bolton with a fresh innovative delivery method in order to bring production closer to serving time,” says Lenny Condenzio, principal, Ricca Design Studios. “In addition, the design team embraced the concept of each venue featuring its own unique menu and dining experience without getting too much into an interior design theme.”

Accomplishing these goals required the core project team to work on getting the dining team comfortable with a multilevel all-you-care-to-eat dining concept. “Once the idea of destination dining was embraced and the benefits of exhibition prep and finish cooking realized, the dining team was extremely creative with the menu and delivery concepts,” Condenzio says. For example, the chef decided to bring a large smoker to the front of the house where customers see it.

The Flow of Production

Platforms sit on two levels.Food deliveries arrive at the back loading dock. Staff take some products to the 4,200-square-foot prep kitchen, which contains a pair of walk-in coolers, a thaw cooler, a walk-in freezer and dry storage in the central kitchen. Staff take other delivered products to some of the platforms’ walk-in refrigerators, freezers and dry storage. “The Bolton dining kitchen was designed at the minimum size the dining team could bear,” Condenzio says. Preparation equipment here includes one 60-gallon and two 40-gallon tilting skillets, fryers and a 6-burner range.

The first level houses the central prep kitchen, cold and dry storage, extractor room, cart wash room, dishroom and box soda system. An administrative office suite holds offices for the associate director, dietitian and human resources and a training room accommodating 30 people.

A circular wok range at World’s Fare enables culinary staff to cook authentic stir-fries.“The key design feature for a successful multitiered dining concept is thorough vertical circulation for both the guests within the dining rooms and also for the flow of product and goods in the back of house, as well as ease of connectivity to each of the self-sustaining destination venues,” Condenzio says.

The second floor also contains management offices, cold and dry storage and a dishroom. “It’s always best to have the soiled dish drop-off at the easiest place for the customer as they exit the dining commons,” Condenzio says.

Well-Equipped Platforms

The platforms also include space for cold and dry storage and their own undercounter dishwashers.

Right: A conveyorized dish return allows staff to clean up quickly and efficiently. Baxter Street Bakery contains deck ovens and a proofer so staff can prepare an array of freshly baked treats. The Sunrise Café’s menu features breakfast all day. Equipment here includes a fryer, combi oven, gas burner range and griddles.

At the Corner Market, vegetables, grains and other healthful foods for salads offer choices for customers, including vegetarians and vegans. Recipes at the adjacent Special Selections are free of the eight most common food allergens and gluten.

At World’s Fare, staff prepare international cuisine such as authentic stir-fries on a wok range. Trattoria features made-to-order pasta prepared on a six-burner gas range, and Taqueria offers tacos, nachos and wings prepared with fryers and a combi oven.

At Hickory and Oak, staff use a rotisserie oven and smoker to prepare a variety of smoked meats, rotisserie chicken and barbecue sauces. “Having a smoker the size of a small SUV adjacent to the serving line was an act of bravery and brilliance by the executive chef,” Condenzio says. “I can’t think of a better way to demonstrate freshness than sharing the vision of brisket coming out of that oven.”

Sunrise Café serves breakfast all day long.To prepare made-to-order deli sandwiches at Tanyard Deli, staff use an impinger oven and panini grills. At Tanyard Grill, a chargrill and flattop griddle support production of cooked-to-order grill favorites including hamburgers, hot dogs, grilled chicken filets, barbecue pork sandwiches and fish sandwiches. One of the more popular stations, Shakes, presents hand-spun milkshakes in a space reminiscent of a classic malt shop with retro counter service and sweet ice cream flavors.

In addition, three tablet computer-based stations allow customers to view the nutritional information for all menu items.

Looking back on the design process and facility opening, Varin admits that the first day’s activities, when staff served 10,000 meals, was overwhelming. Though regular traffic isn’t that high, it is still about 25 percent higher than at the old Bolton. “Ideally, it would have been better to open in June when the traffic is much slower and have time to properly staff and train. We did a lot of catching up, and nearly a year later we’re extremely pleased with the operation.”

Sustainable Project Highlights

  • Bolton Dining Commons pulps and sends all food waste to the on-campus conversion center, where it becomes compost used by facilities throughout campus.
  • Many interior and exterior materials are made of local granite from Elberton, Ga.
  • Dishmachines use half as much water (52 gallons of water per hour) as any other models at UGA facilities.
  • The facility has water hydration stations, recycling bins and hand dryers.
  • Local architects and contractors worked on the project.
  • Much of the existing equipment and many fixtures from the previous location were repurposed for use in this dining commons and other campus dining facilities.
  • Above/Below: Windows surrounding the building allow an abundance of
  • natural light into the space.

Facts of Note:

  • Opened: August 2014
  • Scope of Project: A new building with multiple dining platforms and diverse seating, as well as a back-of-house storage area and prep kitchen
  • Size: 64,000 sq. ft.
  • Seats: 1,000 total including 130 in a convertible private dining space
  • Average Check: Breakfast, $9; lunch $11.25; dinner, $15.50
  • Total Annual Department Revenue: $42 million
  • Transactions: 5,500 to 6,000 meals served per day
  • Hours: 7 a.m. to 8 p.m., Monday to Friday; 8:30 a.m. to 8:00 p.m., Saturday and Sunday
  • Menu Specialties: Breakfast all day, barbecue at Hickory and Oak, Asian stir-fry at Can Ting, hand-spun milkshakes at Shakes, exhibition bakery at front entrance, production and fresh serve salad bar
  • Staff: 60 managers and FTEs; 350 students
  • Total Project Cost: $24 million
  • Equipment Investment: $2.1 million
  • Website:

Key Players

  • UGA: Bryan Varin, associate director of meal plan operations (current interim executive director); Jeanne Fry, former executive director; J. Michael Floyd, former associate vice president of Auxiliary Services; Joe Powell, project manager; Shelly Orozco-Marrs, chef; Art DiFrancesco, manager
  • Architect of Record: Smith Dalia Architects LLC; David Wallace, RA, principal
  • Architect: Bruner/Cott Associates, Boston; Robert Simmons, AIA, LEED AP, principal
  • Interior Design: Smith Dalia, David Wallace; Bruner/Cott Associates, Robert Simmons and Dan Raih, AIA, LEED AP; UGA Food Services, Brenda Elrod (furniture)
  • MEP/FP: Spencer Bristol Engineering Inc., Norcross, Ga.
  • Structural Engineers: Uzun + Case LLC, Atlanta, Ga.
  • Civil Engineering: Eberly Associates Inc., Atlanta, Ga.
  • Landscape Architect: Koons Environmental Design Inc., Athens, Ga.
  • Foodservice and Culinary Consultants: Ricca Design Studios, Greenwood Village, Colo.; Lenny Condenzio, partner; Tarah Schroeder, principal
  • Equipment Dealer: Manning Brothers Food Equipment Co., Athens, Ga.
  • Construction: Whiting-Turner, Baltimore, Md., headquarters


The full-service Baxter Street Bakery gives customers insight into the complexity and intrigue of baking.

Windows allow in natural light as diners enjoy the indoor and outdoor environments.

Photographs courtesy of Silk Bandana, LLC

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