Cookware you Can Depend On
For over one hundred years, Beka cookware has been designing and manufacturing the world’s leading gourmet cooking utensils. Founded during the year 1899 in Betzingen, Germany Daniel Braun and Jakob Kemmler were the originators of Beka cookware. After many successful years in Germany, Beka cookware began to expand globally dominating markets in France, Belgium, and eventually to America.
Today, Beka cookware is categorized in two distinct categories. They are the Beka Classic collection, and the Beka Line. The Beka Classic collection contains the Cook and Fry Stainless Steel, the Cook and Fry Aluminum collection, Tools and Specials, and the Cook and Fry Copper collection. The Beka Line includes the Cook and Fry Stainless Steel collection, the Cook and Fry Aluminum collection, and the Cook and Fry Copper collection.
In the Beka Classic Cook and Fry Stainless Steel collection you will find the Creole, Fortuna, the Gourmet Club, the Juwel, the Krea, the Polo, the Saphir, and the Sully. These stainless steel collections are elegant and will compliment every kitchen. They include glass lids, matt finishes, and decorative handles. Many of the cookware include inside capacity lines to let you cook with precision. Using the Stainless Steel collection offers the cook many advantages. Many have non-stick surfaces, and you should make sure that you always cook with wood or plastic utensils to make sure that you don’t inadvertently damage the surface.
Caring for your Beka cookware involves a few simple preventive methods as well as making sure that you take care of any trouble spots or problems immediately. By taking care of these problems immediately, you will ensure the longevity of your cookware.
You should always wash your cookware in hot soapy water and allow them to dry thoroughly. When using your Beka cookware on a range make sure that only the base of your cookware is receiving direct heat. If the heat is higher than the base of the pan, it could cause permanent damage to the handles.
Taking care of your copper cookware is just as important. Your Beka copper cookware will have a protective film over it. You will need to remove this layer before using it for the first time. You can remove it by rubbing it off with Acetone, be sure to wash the pots thoroughly in hot soapy water to remove all traces of the Acetone. It is best to avoid dishwashers when cleaning your copper cookware. You can however use copper polishing products to maintain the luster and beauty of your Beka copper cookware.
Christopher Smith
http://www.articlesbase.com/accessories-articles/cookware-you-can-depend-on-51676.html
March 3rd, 2010 at 9:15 pm
Is there anybody who have used AMC cookware effectively ?
I recently had a small demo at home by a lady who represents AMC at my place which was nice & convincing about the technical points what they speak about.
I agree with the points that
1. Overcooking spoils the taste & originality of the food.
2. Heating the utensil all over (happens in conventional cooking utensils) will overcook the surface of the food more which evaporates the vitamins & minerals (except salt) etc., This point is more important while frying with oil since the over fried oil (Oxidation) will be harm-full for the health.
3. I am not convinced about Pressure Cooker since the pressure coming out with whistle will definitely carries out the Vapors of the dissolved contents from the food.
4. Surely pore less utensil (high quality steel) ensures the freshness and originality of the food.
I am not sure about saving on the Gas. May be it depends on the procedure.
Will all the above points served by cooking with AMC Cookware ?
After this demo, I had a small visit to S.Korea where I found cookwares with similar construction from Fissler etc. which were not exactly same but much less priced than AMC.
March 4th, 2010 at 2:17 am
You are talking about "waterless cookware".
If these were better than standard cookware, chefs and restaurants would use them. They do NOT.
Be wary of product that has in home demonstrations.
Most stainless pans are made of "poreless" high quality steel. All Clad, Calphalon, Ramesy, Henckels, etc.
Waterless cookware is a scam. these pans are hard to cook in, do not live up to the hype, and are outrageously expensive. There are thousands of complaints about their bait and switch sales. You end up paying 3 times as much as you think you will.
If these pans were so great, you’d be able to go to your local department store and buy them.
heating the pan all over will NOT overcook the surface of the food. It’s the cook himself who overcooks food by turning the heat too high or leaving it on too long.
It’s a total scam.
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