|
|
Assembled
| The product is delivered whole with no further assembly needed. |
Bain Marie Pan
| This type of pan eliminates lumps and is used for the most delicate sauces that require slow and gentle processing as sauces are cooked via the heat transfer from the boiling water in the lower unit of the pan. This pan is also known as a double boiler pan. |
 |
Bain-Marie
| To heat using two vessels, one of which fits into the top of the other. The lower pan is partially filled with water kept boiling or near boiling to keep the food in the upper pan cooking without excessive or uneven heat. |
Blanch
| To immerse food briefly into boiling water, then plunge into cold water. The process firms flesh, heightens and sets color and flavor and loosens skin as in tomatoes intended for peeling. |
Boil
| To cook in a liquid which has reached a temperature of 212°F (100°C), or where bubbles are rising continually and are breaking the surface. |
Braise
| To cook meat by searing in fat, then simmering in a covered vessel in small amount of moisture. |
Brass
| Brass has higher malleability than copper or zinc. The relatively low melting point of brass and its flow characteristics make it a relatively easy material to cast. By varying the proportions of copper and zinc, the properties of the brass can be changed, allowing hard and soft brasses. |
 |
Broil
| To cook the food by placing it, for a short while, a measured distance below the broiler. Most ovens have a broiler section that is used to cook meats, fish and poultry or melt or brown foods such as sprinkled bread crumbs or grated cheese toppings. |
Brown
| To produce a brown surface on a food by use of relatively high heat for a brief period of time, giving the food an appetizing color and a richer flavor, keeping the interior moist by sealing in the natural juices. |
Capacity
| Refers to the amount of mail a mail receptacle can store. Also refers to the amount of soil or water in containers such as planters. |
Carrier
| An individual contractor or private company (airline, trucking company, railroad, etc.) that transports your purchases from the warehouse to the delivery address. |
Casserole Pan for Melted Butter
| prevents burning and guarantees perfect separation of the casein from the transparent melted butter. This separation makes the butter more appetizing and more digestible. |
 |
Casserole Pot
| has 2 handles and is about half as tall as wide. This multipurpose pot is perfect for stewing, blanching, roasting and poaching as the heat distributes uniformly through food. |
 |
Certifications
| Refers to any qualifications, required or not, that a product may have obtained thru a third party review and approval. Most notably here, mailbox USPS certifications and product International Organization for Standardization (ISO) certifications. |
Chip resistant
| Material that displays properties where chipping is unlikely. |
Configuration
| Refers to the number and style of mailboxes used in one setting. In commercial applications usually refers to the number and style of mailboxes. In residential mailboxes, it refers to the combination of options and colors. |
Copper
| A beautiful metal with an orange hue that will develop a soft green patina over time. |
 |
Egg White Beating Bowl
| this solid copper bowl contains no tinning and produces creamy dense foam which whips up without lumps or liquid. Ideal for use making meringues and candies or cakes requiring whipped egg whites. |
 |
Exclusive
| We carry many products that you can only get through our site on the internet. Our dedicated team searches out quality products with limited geographical access that we feel our customers could appreciate. We have launched many successful product lines and continue to shop around for you. |
Finish
| A term used to describe the color and or texture of a product. |
Fish Pan
| ideal for steaming, boiling and simmering as this long oval pan comes with removable grill. Ultimate pan to use when preparing large fish or shellfish. |
 |
Flared Saucepan
| A conical shaped pan with 1 handle. Designed for making creams that need to be amalgamated, gravies, and sauces with an elevated evaporation. |
 |
Fry
| To cook, at high temperature, in fat (a) Pan-Fry To cook in small amount of fat. (b) Deep-Fat Fry To cook in enough fat to completely cover food while cooking |
Frying Pan
| a low round 1 handled pan with curved edges. Used to sauté, sear or brown. If stainless steel lined can also be used for frying. Also used as final step in preparation of some pasta types as able to toss pasta at the correct temperature and in a relatively timely manner. |
 |
Gauge
| Refers to the sheet metal gauge or thickness of metal in sheet form which varies by material. The gauge of sheet metal ranges from 30 gauge to about 8 gauge. Metals such as aluminum, brass, copper, steel, tin, nickel and titanium, are commonly referred to with this measurement. |
Glaze
| Any shiny coating applied to a food or created by browning. In meat preparation, a jelled broth applied to meat surface; in breads and pastries, a wash of egg or syrup; for doughnuts and cakes, a sugar preparation for coating. |
Installation
| This describes products that will need to be installed. |
ISO Certification
| ISO (the International Organization for Standardization) is a worldwide federation of national standards. ISO9001 specifically defines quality system requirements for our suppliers during design, development, production, installation and servicing. It provides a way for suppliers to demonstrate its capabilities and for quality assessment of their capabilities by external parties. Companies certified by the ISO organization have taken extra steps in ensuring their product quality is provable, repeatable and within international guidelines. |
 |
Low Casserole Pan
| 2 handled pan that is about one third as tall as wide. Ideal for foods that require a fast evaporation and for meat, fish and vegetable stews. Other uses include braising, stewing, glazing, oven roasting and gratins. |
 |
Manufacturer’s warranty
| Limited guarantees against product defect provided by the manufacturer. |
Materials
| Refers to the product’s basic make-up, whether wood, metal, clay, etc… |
Oval Casserole Pan
| oval shape pan with wide bottom and 2 handles. Made for even distribution of heat through food. Excelled choice for roasting meats, chicken, game and rounded whole fish. Primary uses include stew, braising and roasting. |
 |
Oval Saute Pan
| curved low edges and feature 2 handles. Can be used for roasting, glazing, frying and gratins. Ideal when frying flour-coated chicken or fish. Able to go from stove to dining table with style and ease. |
 |
Overall Size
| The height, width and length (or depth) of a product when assembled. |
Patented
| This refers to products or processes used by manufacturers that can not be copied for a substantial but limited amount of time. |
Poach
| To cook in liquid held below the boiling point. |
Quality
| A term used to refer to the manufacture of a product and it’s fit for use. For example, a high quality steel mailbox will last years longer than a make-shift plywood box. |
Residential
| Products that are intended for homes and community living. |
Risotto Dish with Curved Handle
| a low, round pan that generally features an arc handle that allow pouring directly into the serving dish thereby halting the cooking process. Uses for classic risotto with saffron other than braising and stewing. |
 |
Roast
| To cook by dry heat, usually in an oven, with a very small quantity of seasoning. |
Roasting Pan
| low-sided rectangular pan that is used for roasting, gratins and oven baking. Ideal for chicken, rabbit and oven baked pasta. |
 |
Round Dish
| features 2 handles and low curved edges. Commonly use for browning, gratins, braising vegetables and glazing. Versatile uses include fast cooking of eggs and escalope as well as dishes that require finish cooking in the oven. |
 |
Saucepans
| feature 1 handle and are about half as tall as wide. Common uses include: sauces, stew and poaching. Excellent for use in preparation of creams and sauces that require a controlled temperature but don’t need to be amalgamated or combined. |
 |
Saute
| To brown or cook a food quickly in a pan over direct heat, usually using a small amount of hot fat and tossing in a gentle motion. |
Saute Pan
| Used for roasting, browning, stewing, glazing and searing (ribs, vegetables in butter) this pan features 1 handle and is about one third as tall as wide. Best choice for dishes that require all over surface cooking such as pork chops, filets and veal. |
 |
Simmer
| To cook liquid at a temperature just below the boiling point, low enough that tiny bubbles just begin to break beneath the surface around the edge of the pan. |
Some assembly required
| Some products require assembly before they are usable as designed. |
Standard
| Refers to the configuration of a product before options and add-ons. Also refers to an average size plaque. |
Steam
| To cook indirectly by setting food on top of boiling water in a covered pot and allowing the rising vapor to reach the food. |
Stew
| A mixture of meat or fish and vegetables cooked by simmering in its own juices along with other liquid, such as water and/or wine. |
Stewing
| Braising food that has not been browned |
Stockpot
| Commonly used for soups and broths as it allows excellent temperature control. Stockpots feature 2 handles and are roughly the same height and diameter. Used for foods that requires boiling, simmering, blanching, bain-marie and steaming. |
 |
Sugar Saucepan
| features 1 handle and a pouring divot to allow direct mixture of caramelized sugar. The copper (providing it is the correct thickness) is an exceptional conductor of heat which enables the sugar to dissolve, boil and caramelize by maintaining a rigorously constant temperature |
 |
Weight
| The weight given for each product is the actual weight and not the shipping weight after packaging. |
Zabaglione Bowl
| used for dishes requiring the beating of egg yolks and sugar together. The copper transmits heat uniformly in a moderate manner resulting in perfect, uniform cooking of the egg yolks and sugar. |
 |
|
Your shopping cart is empty
