If you’ve followed me over the years, you’ll know I have an affinity for cookware. These different tools have inspired so many of my cooking methods and recipes from flip pans to pressure cookers. There are so many different kinds of cookware in the market place these days, Cast Iron, enameled cast iron, stainless, aluminum, anodized, copper, triple ply, and diecast to name but a few. Each of these has a unique characteristic that sets it apart from the other. But today, I’m going to gush about my newest love… and it’s Borosilicate Glass Cookware!
About Borosilicate Glass Cookware
Thirty years ago, Corning came out with a line of cookware called “Visions.” It was glass cookware that could work on top of the stove. I was one of the very first people to have this cookware. I loved to be able to see the food bubbling away as food is so beautiful–especially when it is being transformed through the cooking process.
The glass cookware has not been seen in the marketplace since the late 80’s to early 90’s. Now, there is a new form of glass cookware being manufactured where they use Borosilicate glass. This is a glass which contains boron trioxide, which is resistant to thermal shock from a 300-degree difference in cold or hot temperatures. It is more resilient than other glass. Typically, you would see it in lab beakers and coffee maker pots. Usually, glass with boiling water will shatter, though this glass can maintain temperatures. Borosilicate glass is thin, so it’s light, durable, microwave and dishwasher safe and can even be used in the oven.
Get Your Hands On One!
Evine Shopping Channel in Eden Prairie, Minnesota is set to debut its new line of Borosilicate Glass Cookware under their proprietary brand Cook’s Tradition. Catch this awesome cookware in action this Sunday, June 30th, on the Sizzle at 10 am Eastern.
There are several sizes to choose from and there is a very limited quantity for the launch. These glass pots have stainless steel riveted on their handles, so they are easily managed on top of any cooking surface. The handles are oversized and stay cool.
The clear, modern design of these pots will look beautiful in any kitchen. From cooking, serving, to storing, there are no eye-sores here. This beautiful glass can be displayed right on your stovetop or in open cabinets or shelves. Looking to gift them? They’ll fit perfectly with your favorite cook’s decor!
From Occasional Cook to Culinary Master
Speaking of cool… You will have a whole new respect for the cooking process with these pans. Cooking becomes an art. Not only is it fun and artistic to watch the cooking process, but it is also helpful to see when the food is done–like the moment the clams open, when the shrimps curl, and the minute the broccoli changes color.
This transparency keeps you from overcooking. You can start dishes on top of the stove, then put them into the oven to melt cheese on or toast bread crumbs, then take your dish right to the table. They are so gorgeous you can even use them for ice buckets or for chilling wine bottles at your holiday party. Take a look at how the pots are made.
Put Your Pots to Work
Here is a tasty soup that you can try this summer with your Borosilicate Glass Cookware. This dish serves 4-6 people and is great to freeze and keep for last minute meals!
¼ cup extra-virgin olive oil
1 cup chopped yellow onion
3 garlic cloves, minced
2 celery stalks, chopped
4 medium carrots, peeled and chopped
2 cups shredded cabbage
2 cups green beans, cut into 1-inch pieces
1 (15-ounce) can red kidney beans, drained
1 (28-ounce) can diced petite tomatoes
1 ½ quarts chicken broth, (vegetable broth if preferred)
2 teaspoons dried Italian seasoning
½ teaspoon kosher sea salt
½ teaspoon freshly ground black pepper
2 cups cooked ditalini, al dente
¼ cup chopped fresh parsley
½ cup fresh basil, torn into small pieces
5-quart Dutch oven
Preheat 6 quart stock pot oven over medium heat for 2-3 minutes, add oil and heat
Add onions, saute for 2-3 minutes, add garlic, celery and carrots and cook 2-3 additional minutes
Stir in cabbage, green beans and kidney beans. Add tomatoes with juice, broth, Italian seasoning, salt and pepper.
Simmer, uncovered, over low heat for 25-30 minutes.
Stir in cooked pasta and parsley and serve warm.
If you’d like more cooking tips from me, you can catch me live this weekend on the return of The Sizzle on Sunday at 10 am, Eastern. Get the most out of your recipes and cooking appliances by joining our Facebook Group: Deb Murray Cooking Under Pressure– where our friends share their favorite recipes and creations in this culinary interest group.