is this the one that America`s Test Kitchen (Cooks Illustrated) recommends?.....I think they revised their review recently. I did not save the review,but remember the words "anniversary" and "platnum". is this the one that America`s Test Kitchen (Cooks Illustrated) recommends?.....I think they revised their review recently. I did not save the review,but remember the words "anniversary"... » Read More is this the one that America`s Test Kitchen (Cooks Illustrated) recommends?.....I think they revised their review recently. I did not save the review,but remember the words "anniversary" and "platnum". « Show Less
1938369
I'm not sure if America's test kitchen changed review or not, however the one I purchased it's great, I make sure I grease pan thoroughly, then floured shake excess flour and my cakes slide right out, it cooks evenly, I do turn pan around half cooking time not because of pan but my oven. I did purchase because of American Test Kitchen review . Hope this is helpful.
1479947
When I bought this it was the one America's Test Kitchen recommended. I did not see a revision so don't know if they changed. I love it! Works perfectly every time!
1938370
Yes they did recommend the Nordic Anniversary platinum bundt pan. It is very sturdy and deep. The cake just slips right out. The best one I have tried yet.
1938371
Yes, this is the one. I bought mine after their recommendation. It is great, although I haven't used it much yet!
1938372
I'm not sure if *this particular one* is one that ATK recommended, but I know that they have recommended at least one of these NordicWare bundt pans. We have two different NordicWare pans and have been pleased with the resulting product with both.
1938373
this is the one America's Test Kitchen recommended. I have had it since August and LOVE it. The cakes come out looking fantastic, very easy release. I use Joy spray to grease the pan
1938374
I am not sure if this is the one, but this a great bundt pan to have. My cakes turn out perfectly in the pan.
2155057
I would back-up before. MasterCcook is so unreliable. I actually transferred my MC recipes to Cook'n which is now V11.3.8. Transfer was a bitch, not gonna lie to you. I have written MC many times and never received a response from any of the emails. Good luck but always back up
2229151
Use Cooks Illustrated equipment test reviews as a guide on a lot of this type of purchase Cooks Illustrated rated the Oxo Mandoline number one after their test so I bought it and love it. In another Cooks Illustrated review and the Culinary School I attend they rated the Swissmar peeler number one. The Swissmar peeler is all I use and love them. Both make good quality products don't think you will go wrong with either choice.
2016833
There are 35 page protectors, though the last one comes filled with sheets of a coordinating paper... My daughter's retro kitchen utensil cover has orange forks at the bottom of the page, mine which is the extravagant floral has a pale green lacy scalloped border. Of course 70 recipes are not nearly enough for any cook. My daughter is newly married, I filled hers with family favorites, mine has our favorite dinner party recipes. Glad to be of help, donavan
2228700
Hello, I haven't used MasterCook 9.0, but have used and use much earlier versions of MC--4.0 and 5.0--for precisely your pupose. My sister and I started out using and choosing from thier formats, but our book got so large, we are now using it in combination with Publisher so we can add additional features separate from the recipes. I'm not able to comment on the other product you mention. We started our project a little over 10 years ago. MC was the best one we found at the time. For health reasons and others, it has taken us a good while to complete our project, but we've found MC 4.0 and 5.0, even as old as they are, still great resources. Easy to use, quite a few recipe layout options, 5.0 has more complete nutrition information, places to write notes/family anecdotes at the start or finish of your recipe, flexibility with the ingredient list, in case you are using something not included there or are using another recipe as an ingredient. I imagine 9.0 is even better, more updated, though like I say, I can't speak to it directly. Hopefully someone else can help you with that. Good luck with your project. CV
529026
http://concord.patch.com/groups/business-news/p/concord-cookware-dishes-on-its-name-change
42529
Sandra, I don't know. My wife likes it. It's been one of her favorites for a while. She has not noticed or stated any change. As to formulas, that's way above my husband pay grade. I'm just looking to score points with my smokin' hot wife.
1479799
The newer mcp has a different handle and that is the way to differentiate between the two. I know very little about the product other than that. I do know that I purchases the original mcp when it first came out. I love the product so much that I bought sets for my mom and both adult sons. The older version si probably so evpensive because it is on par with other professional cookware.
392044
I've been pleased with mine. It seems to be accurate (i.e. meat does not seem to be undercooked). It also helped when the pop up button on the turkey didn't work. I find it really helpful when re-heating casseroles when the internal temp needs to be high enough to kill the bad guys. I like having the temp registering outside the oven. Haven't tried it on the grill. The only problem I've had is remembering that the part that goes in the oven gets hot!
1835874
The numbers don't mean anything to me. I bet the more expensive one has the gold band around the dutch oven. I have the cheaper one and it cooks just fine, but it does get the discoloration inside from heat. I just use a light scrubbing with a brillo pad--good as new again.
2076388
This is not the latest edition, they just came out with a new one February 2015. That said though your Ball Blue Book is good to use as long as its the 1989 version or newer. If you have one older than that its great to look at but recipes, methods and/or processing times have changed so for safety DO NOT USE THEM. If you have questions on canning contact your local extension office, they may have Master Food Preservers or a Food Safety trained person on staff to help you. Or go to HFP - The National Center for Home Preservation or Food Safety.gov to "Ask Karen".
1685352
Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish in the oven and still have a skillet for stovetop. Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish... » Read More Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish in the oven and still have a skillet for stovetop. « Show Less
1084012
I don't remember if it was an actual 'cookbook' with recipes, but it did come with a guide to tell you what temperature settings are recommended for different types of food. You really don't need a different cookbook, because you can cook what you normally do, just be aware of the temperatures. FYI....I LOVE the NuWave PIC. Stuff never boils over anymore and I can get beautiful grill marks on my steaks indoors, anytime of the year, any time of day or night, with the cast-iron grill.
487622
All I can say is from my experience: I have had my chef king for a year or better now. I have used vegetable, olive, canola and sesame oils. I haven't had a problem or noticed any damage etc. This griddle is one of the best kitchen purchases I have ever spent money on. The food tastes so much better. It is going to last for years. It is easy to care for. The only thing I noticed that I need to do is dry it with paper towels and store it in a drawer with a towel underneath or in a cabinet on it's side. I have told quite a few other people about it and they have purchased one too, all happy. So happy cooking to you! Stainless steel of this grade is pretty hard to find. All I can say is from my experience: I have had my chef king for a year or better now. I have used vegetable, olive, canola and sesame oils. I haven't had a problem or noticed any damage etc. This griddle is one of the best kitchen purchases I have ever spent money on. The food tastes so much better. It is going to last for years. It is easy to care for. The only thing I noticed that I need to do is dry it with paper towels and store it in a drawer with a towel underneath or in a cabinet on it's side. I have told quite a few other people about it and they have purchased one too, all happy.... » Read More All I can say is from my experience: I have had my chef king for a year or better now. I have used vegetable, olive, canola and sesame oils. I haven't had a problem or noticed any damage etc. This griddle is one of the best kitchen purchases I have ever spent money on. The food tastes so much better. It is going to last for years. It is easy to care for. The only thing I noticed that I need to do is dry it with paper towels and store it in a drawer with a towel underneath or in a cabinet on it's side. I have told quite a few other people about it and they have purchased one too, all happy. So happy cooking to you! Stainless steel of this grade is pretty hard to find. « Show Less
1695739
Hi, Lyn. I keep forgetting to check it when I'm downstairs in the kitchen. Try to get it to you tomorrow.
1532485
I think that it is a different brand. I'm very satisfied with this one, and have reordered as well as given a couple to family. My advice is to read reviews for both types.
824068
I bought this item 2 years ago because it was being discontinued. I already had a smaller version of the dutch oven and ordered this model to replace it. I believe it was being discontinued to be replaced by the 1000 series. This is a quote from Tramontina: "New manufacturing techniques combined with improved materials and design have revitalized old world cooking traditions to offer superior product performance and versatility for an exceptional cooking experience." They may have made changes to the material used or the enamel bonding process. I'm not sure exactly. The design of the 1000 series on their website looks like the sides may be less sloping than my model. I suppose you could email Tramontina and ask what the changes are. I like my model and use it often. It has held up well. I do hand wash it as directed.