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Ayesha Curry Gives a Sneak Peek of Her First Cookware Collection

Ayesha Curry is adding another job to her culinary resume: cookware designer.

In a series of Instagram Stories videos on Tuesday, the Food Network star, restaurant owner, cookbook author, and founder of the meal kit delivery service Homemade revealed an early look at her new line of tools and accessories for home cooks.

The star’s first collection with Meyer Corporation, which will make its debut at Target stores nationwide in October, includes porcelain enamel, hard-anodized and stainless steel cookware, cast iron, bakeware, stoneware, pantryware, cutlery and tools.

In the videos, Curry also gives a tour around her Bay Area kitchen, where her products are being photographed for the first time. “Stainless action!” Curry says as she pans over her oven featuring several different stainless steel pots and pans.

RELATED: Ayesha Curry Is Opening Her First Restaurant in the Fall—See What’s on the Menu


Source: Ayesha Curry/Instagram

She then showed off “one of her favorites” to her followers. “It’s called brown sugar,” she says. “Porcelain enamel with a copper interior. How cool is this? And that diamond texture interior.”


Source: Ayesha Curry/Instagram

Curry, who is married to NBA star Stephen Curry and mom to daughters Riley, 5, and Ryan, 2, often shares what she is whipping up in the kitchen — and knows the importance of having quality products.

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“This is something I’m really excited about,” she says. “I just slaved away making this bacon, got my beautiful cast iron skillet here and a jar for the bacon drippings. Hallelujah. Pasta carbonara’s on the way, holla at your girl.”


Source: Ayesha Curry/Instagram

Curry also shared a preview of her ceramic serveware that will be available in several different colors.

“One of my favorite and most used items, this beautiful dutch pot, dutch oven with my signature knob on the top, it’s a heart,” she adds. “And of course the matching cast iron in the brown sugar color. I just love the flecks, it’s gorgeous.”


RELATED: Ayesha Curry Can Only Get Steph to Cook for Her Once a Year—’If I’m Lucky


Source: Ayesha Curry/Instagram

WATCH THIS: Ayesha Curry ‘Guarantees’ Your Kids Will Eat a Healthy Lunch with This Quick Tip

“I’ve loved cooking since I was a little girl,” Curry says. “I love the way food brings people together, and I couldn’t be more excited to put a little piece of my family into your home.”

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Upstairs Downstairs opens new cookshop at Shrewsbury Market Hall

A slice of “Britain’s Best Cookshop” has opened in Shrewsbury as the daughter of a Shropshire cookware dynasty launches a new boutique version of the business at the town’s Market Hall.


Libby Gliksman has opened the Market Cookshop, in Shrewsbury Market Hall, as a boutique version of Oswestry’s famous Upstairs Downstairs

Libby Gliksman has teamed up with her parents Yossi and Lorraine Gliksman, who run cookware paradise Upstairs Downstairs in Oswestry, to launch the Market Cookshop.

Upstairs Downstairs, a popular destination for culinarians across the Midlands and Wales was established in 1987 and was the winner of the ‘Britain’s Best Cookshop’ award in 2013.

“The Market Cookshop is a mini version of Upstairs Downstairs, selling quality cookware ranging from French casserole dishes, pots and pans to handcrafted products, glassware, wood-fired outdoor ovens and nifty kitchen gadgets,” said Libby.

“Both my parents are really amazing cooks and I’ve grown up surrounded by cookware and wonderful food all my life. I’ve learned from them and developed my own knowledge about food and cooking.

“I’m proud of what my parents have achieved and I wanted to bring a touch of Upstairs Downstairs to Shrewsbury.

“Cooking should be fun, experimental and enjoyable. If you have the right cookware and useful kitchen gadgets, it’s so much easier and very therapeutic. I’m hoping to be able to introduce cooking demonstrations into the Market Hall in the future.

“I love the Market Hall. It’s a special place with a real community spirit. I adore being here. I very much believe in the mantra of live local, shop local and eat locally. With all the wonderful fresh produce, herbs and spices available in the market I thought it would be perfect to sell the quality pans and kitchen accessories with which to cook them.”

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Getting hot? Must be the cast iron cookware meeting, and a new pot from Viking (photos)

A heavy metal cookpot lobby will be in full-force on Saturday, July 22, and anyone can join in. The Annual Ohio Regional Cast Iron Enthusiasts meet 10 a.m.-4 p.m. that day at Coit Road Farmers Market (15000 Woodworth Road, East Cleveland).

Cast iron experts will talk about cooking with and cleaning cast iron pots in demonstrations at 11 a.m. and 3 p.m. The simple “oven cleaner in a bag” will be explained, along with a customized electrolysis tank for large-scale cast iron cleaning.
Bring your cast iron for free appraisals and to buy, sell or swap. Vendors from Ohio and surrounding states are expected.

Once dismissed as relics of farmhouse cooking, and props in Three Stooges comedies, cast iron pots are seeing new appreciation for their thick bottoms and ability to hold heat evenly.

Viking, the stove people, have joined the revival with a new line of charcoal colored, enamel-coated, cast iron cookware, and sent along a sample to try. We turned to tester Kevin “Spicehound” Scheuring, organizer of the meet. Here’s what he thought:

“Overall this piece is excellent. The lid doesn’t fit as tightly as I would like and has a little wobble but is sufficient.

“The inside finish is beautiful and many attempts to attack it with metal utensils and ridiculous heat fluctuations didn’t harm it one bit. Cast iron is notoriously bad at conducting heat quickly, great at holding heat which means the extra thick bottom is perfect for browning, as it should be.

“It’s a practical size for your average home cook, and home stove. It’s a hefty price but very smart in design.”

Scheuring recommends it for browning and braising, the technique of slow-cooking meats in a bit of liquid.

Not as tall as a Dutch Oven, but does a similar job for smaller meals. 

Viking Cast Iron Pan with Lid, 14.2-inch, 3.5 quart, lifetime warranty, $169.95.

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HELOISE’S KITCHENEERING: A love of Swedish meatballs

This recipe could become a favorite in your family, and I have many others in my Main Dishes and More pamphlet. To order a copy, go to my website at www. Heloise.com, or send a stamped (70 cents), self-addressed, long envelope, along with $3, to: Heloise/Main Dishes, P.O. Box 795001, San Antonio, TX 78279-5001. Swedish meatballs can be a great appetizer for a party, or are great over noodles as a main dish. — Heloise

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Best Slow Cookers

 

Most basic recipes call for cooks to place their raw food — meat, poultry, vegetables, and so on — in the ceramic bowl that sits in the body of the slow cooker. A liquid in the form of water, wine, stock, beer, or even juice is added to provide the food a moist environment for cooking.

While slow cookers vary in terms of minimum and maximum temperatures, generally, they reach a steady temperature between 174°F and 199°F for optimal cooking.

Recipes differ, but one thing is constant: all meat must be kept and reheated to a minimal internal temperature of 141°F to be considered safe to eat. The best way to determine whether your meat, poultry, or fish is cooked sufficiently is to use a temperature probe.

The good news is that a number of slow cookers come with a temperature probe that can be inserted into the food when you begin your prep. Using that safety net, you can set your cooker to a desired doneness that coordinates with a specific internal temperature. For example, a well-done roast will have an internal temperature of 160°F.

Slow cooker fare is not limited to the recipes designed specifically for this type of appliance. Almost any main meal recipe can be adapted for slow cooking as long as the principle of keeping moist ingredients in the ceramic bowl remains. And yes, you can even bake a cake in a slow cooker. Spray the bowl with oil, place your mixed ingredients in the ceramic vessel, cover, and cook on low heat for about three hours or until a toothpick comes out clean.

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A way forward: Inventive couple opt to sell company

Jenny and Dave Hall have sold the Grand Junction venture they launched to Rev-A-Shelf, a cabinet accessories manufacturer based in Kentucky. The Halls expect increased sales of Glideware products, including an extendable rail from which to hang pots and pans and Not-So-Lazy Susan system. (Business Times photo by Phil Castle)

Phil Castle, The Business Times

Dave and Jenny Hall found themselves at an entrepreneurial crossroads.

The Grand Junction couple wanted to continue growing the company they founded four years ago and sell more of the organizational systems they’ve invented. But they also knew taking their operation to the next level would require far more money and resources — as well as present considerably more risk.

They decided on what Dave Hall considers a bittersweet way forward — to sell their venture, but to a larger company that can build on what they started.

The Halls sold Glideware to Rev-A-Shelf, a cabinet storage and accessories manufacturer based in Kentucky that’s considered a leader in the industry. Terms of the acquisition weren’t disclosed.

“Jenny and I couldn’t be more excited about this,” Dave Hall says.

“We are proud of what we have accomplished since introducing Glideware in 2013 and could not have selected a better company to continue its success.”

David Noe, general manager of Rev-A-Shelf, says Glideware constitutes a good fit for his company and its product lines. “We have a lot of respect for Dave and Jenny and the creative work they’ve done to bring innovative new ideas to the accessory/organization category. … These are versatile products that resonate in many applications, and we expect our broad exposure to provide even more success to the line.”

Established in 1978 as a division of Jones Plastic Engineering, Rev-A-Shelf initially manufactured plastic and metal components for lazy Susan trays in corner cabinets. Rev-A-Shelf since has grown into a supplier of  thousands of cabinet and organizational accessories, including kitchen drawer organizers, pantry pullouts and cabinet lighting systems.

Dave Hall says he’s comfortable with Rev-A-Shelf taking over Glideware. “They were always the company we were trying to become.”

While Glideware had become profitable, Hall says it would have taken millions of dollars to take the operation to the next step — and that would have required either financing or investors.

The alternative would have been to keep the operation smaller, but that  “would have felt like a step backwards,” Hall says.

Rev-A-Shelf offers the resources to enable Glideware products to compete in a national market and achieve another goal of  Hall’s — to make the brand a household name. “We really see big things out of Glideware, and we always did.”

Moreover, the acquisition constitutes what Hall considers a happy ending to an  entrepreneurial story that started with an idea and a sketch. “This was a success story.”

The Halls invented Glideware as a solution to a problem: organizing pots and pans piled up inside kitchen cabinets. Jenny believed there had to be a better way to store cookware without all the hassle, so she drew a crude sketch of an extendable rail with hooks from which pots and pans could hang. Dave surprised her one day by actually constructing and installing the device. Dave used cabinet glides and wood to fashion an extendable rail with a gap in the center through which metal hooks could be suspended.

The Halls soon realized they’d created a product with potential for commercial production for organizing not only cookware, but also brooms and mops, purses and  a variety of other items. The Halls filed for patent protection, found a manufacturer and launched Glideware with the $34,000 they raised through a Kickstarter campaign.

The Halls received validation they were on to something in winning one of the four top awards presented at the 2014 Kitchen Bath Industry Show in Las Vegas, an event billed as the largest kitchen and bath trade show in the nation. Glideware subsequently grabbed the attention of everyone from cabinet dealers and manufacturers to magazine editors and cable television producers.

While the Halls initially sold Glideware storage systems directly to customers online, they subsequently developed a network of dealers and distributors to sell their products.

The Halls further expanded their operation earlier this year with the introduction of a device they branded the Not-So-Lazy Susan for corner cabinets. The system features an upper organizer and lower storage shelf. There’s room for a total of seven to 10 pots and pans to hang from adjustable hooks.

Dave Hall says the development of the Not-So-Lazy Susan and a product competing directly with Rev-A-Shelf likely played a role in the acquisition.

As part of that transaction, Hall will work for Rev-A-Shelf as a consultant at least through February.

Hall says he’s not sure what will happen after that — whether he’ll continue working for Rev-A-Shelf, work as a consultant for other startups, resume what had been a lengthy career in construction management or maybe even launch another venture. “I’m just kind of going into this thing open to any kind of possibility or opportunity.”

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How to clean and maintain your new cookware



Cookware is as varied as the foods cooks can prepare. Running the gamut from ceramic to cast iron to stainless steel, cookware is available in various styles that fit cooks lifestyles and budgets.

Home cooks have more options than ever before when outfitting their kitchen equipment, and different cooking materials may raise questions about how to clean and maintain new items. Heres a look at some popular cookware materials and how to care for those pots and pans.

Ceramic

Ceramic coatings are made from inorganic, nonmetallic film layers on hard materials to create nonstick surfaces that are generally resistant to scratching. Because they can be safer than some other nonstick alternatives, some consumers may prefer ceramic to other materials.

Even though ceramic is durable, it is not impervious to damage. Use wooden, silicone, plastic, or nylon utensils when cooking with ceramic. Metal utensils may mar the surface. Even though the cookware is nonstick, using a small bit of oil or butter can help prolong this feature. Cooking sprays are not recommended.

Ceramic should be handwashed with soap and water to keep it pristine. Some people recommended periodic deep cleanings with baking soda and water to remove any residue.

Cast iron

Cast iron cookware has been around for generations. One of the key things to remember about cast iron is that a proper seasoning of the material will help cooking and cleanup.

General instructions for seasoning a cast-iron skillet involves heating it up on the stovetop until its smoking hot, then rubbing a little oil into it and allowing it to cool. According to cast iron cookware manufacturer Lodge, each time you cook, you will help maintain this seasoning.

Cast iron can rust, so it should be handwashed with a stiff scrubber (no soap) and dried immediately. Rub a thin coating of vegetable oil to protect it from moisture.

Stainless steel

Stainless steel materials are versatile in the kitchen because they do not rust. Plus, pots and pans can move easily between the stovetop and oven. Because stainless steel is not nonstick, heating up the cookware first before adding oil and food can prevent items from sticking to the surface.

Cleaning may require soaking in warm, soapy water and then scrubbing with nonabrasive sponges. Specialty nonabrasive cleaners designed to restore stainless steel from discoloration also can be used periodically.

Copper

Copper cookware is quick to warm and distributes heat very evenly. They are often a tool of the trade when heat-sensitive recipes call for careful temperature control.

Copper is highly reactive and isnt food-safe on its own. Copper usually features a protective layer of nickel or stainless steel to make it food-safe. That means avoiding abrasive cleansers or sponges.

Another rule of thumb is to reduce the heat under copper pans and pots because they are such good conductors of heat. This will prevent stuck-on foods, making for easier cleanup.

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