July 5, 2013

Why You Should Get an Italian “Piral” Terracotta Cookware


In Liguria, Italy for more than a century, Piral has been working the clay and firing its ovens in Albisola. Piral is renowned for its terracotta cooking vessels used in the preparation of some of the finest regional Italian cuisine.


The 1870 Collection comes in an away of designer colors, several sizes of cookware, and unique serveware pieces; it can be taken directly from the oven or stovetop to serve at your table, enhancing your presentation. Clean up is easy due to the “crystalline” glass like finish.


Safe for:

– Oven, Microwave, Wood-Fired Ovens, Grills, Barbecues, Dishwasher.
– Use directly on the flame of Gas stovetops (heat diffuser required for Electric stovetop use – both coil & glass)
– Lead-free terracotta, Completely natural materials, Environmentally friendly cooking properties
– Naturally Non-Stick and Non-Toxic due to the Crystalline Glass-like Finish of the glazed interior and exterior
– Light weight, energy efficient and its non-metal characteristics mean better flavors.
– Capacity – 4.5 qt with 2 handles and lid


Beauty-wise, these terracotta pots and pans are hand-dipped in various brilliant finishes to give a range of radiant colours to the cookware. Due to the possibility of a wide variety of colours, you can choose the cookware to match your kitchen furniture and personal taste. Immerse and fully cover all Piral terracotta cooking and serving ware in warm water for approximately 6 hours BEFORE FIRST USE ONLY Heat on the flame over a very low heat with a small amount of oil for 10 minutes. Wipe clean and you are ready to go.

It is the true “green” alternative being sought by the consumer. The benefits of Piral are it’s completely natural materials, environmentally friendly cooking properties and exceptional beauty and versatility. Why you should get an Italian Terracotta clay cookware? Because it carries an Italian classic elegance like no other… and Your Smart Kitchen knows how your own kitchen deserves something smart, beautiful and timeless cookware.

If you look at this terracotta history, you will realize that our terracotta today is a specialty of nature, country cooking and traditional recipes primarily from the Italian Renaissance. Visit Your Smart Kitchen now.

Use this coupon code YSK-2013 for 13% discount on our regular discount prices. It will be good until the site is discontinued. All orders will be processed and delivered through the end of this year.


June 1, 2013

Five Cooking Mistakes to Avoid in the Kitchen

In many instances, the urge to get cooking leads people to start preparing a dish without a clear sense of the exact steps they should take. Hot pans or a grill, for example, the heat from the pan or grill is transferred to the food through direct contact or touching. The food has to reach a certain temperature (depending on what you’re cooking) in order to reach doneness.

Hot pans are cool, unless your recipe gives you specific instruction to do otherwise, give your pan (and any oil you’ve added) a little time to heat up before adding any food. There’s a simple solution for the many mistakes .



May 26, 2013

Reviewing Stew Pots – A May Special

You want each and every stew stewed…overflowing with great chunks, intense flavors and a large helping of appetite! What’s more, homemade one pot meals like these are endless! Stock pots or stew pots are a necessary tool to make all this possible. It’s the type of cookware with a multitude of uses from making soup stock, of course, to preparing stews, tomato sauces and chili.

The best thing about a stock pot is the possibility of cooking just about anything on it. A larger stock pot will be able to better serve larger recipes and a wider variety of entrees for your friends and family. Stock pots are the predecessor to crock pots and provide a handy implement for slow cooking and wonderful winter meals and dinners.

Fissler Solea Stockpot


Our Solea high stew pot (click here to see product video) produces a stock pot that can cook perfect meals in a busy household. The stainless steel construction ensures durability and long life. An aluminum core allows for even heat distribution and even cooking over the surface area. This Solea high stew pot has a fully encapsulated cookstar all-stove base which is comprised of a pure aluminum core and high-quality 18/10 stainless steel, ensures that the base will never separate or warp. The energy-saving base also provides quick optimal heat distribution and diffusion without any hot spots. Safe for use on any kind of stove, including induction.


Chef Batali’s extremely versatile cast iron Dutch oven is another great addition to your kitchen. When used for slow simmering stews or roasts your meat will come out fork tender. It also is excellent for frying and searing at high heat. It’s unique lid with interior spikes insures a continuous natural basting. Mario Batali cast iron Dutch oven collection are great for starter cooks and experienced chefs. Experiment with some new recipes and discover the joys of stock pot cooking. Stocks are not only used for soups but can be incorporated into sauces and roasts to keep in moisture and add a new dimension to your entrees and recipes.

If a 12-qt stock pot is too large for your needs in the kitchen then get an 8-qt capacity featuring the same construction and heat retention. Regardless of size, these stockpots are highly polished and designed for the aesthetic beauty of your kitchen. Remember presentation is very important. They are also oven proof; meaning you can place the stock pots directly in the oven to create new and exciting entrees and recipes at home. Not to mention they are ergonomically designed to provide greater comfort during preparation.

From the very beginning, my kids wanted every pot of stewed meals. It makes them feel so homemade; delicious, full of proper chunks and really gratifying.

At Your Smart Kitchen we are trying to think a bit beyond normal to make every day a bit easier in the kitchen. In addition, for our newsletter readers we are make it 13% off the discounted price through the use of a coupon available only for you.

Before deciding to buy your next cookware, I think this is a good read to help you decide. Basic Tips When Buying a New Cookware for Your Home

Good luck!


7 Steps to Making the Perfect Short-Rib Stew

Making a hearty stew is simple. To cook this delectable stew add meats, veggies, and starches that are in the refrigerator, freezer, or pantry. Take these ingredients and put them into a pot with broth or stock, add fair quality wine, and mix seasonings.

Let the ingredients cook over a simmering flame while you complete other household tasks or relax. A recommended short-rib recipe is given in detail using seven steps. Ingredients for the ribs and the braises are included. Click here for the steps.



Ratatouille – Summer Vegetable Stew

Something old and French-y these Memorial days can bring a rainbow of stewed summer vegetables. This is “food on the food” at its best/worst. If you have a vegetable garden of ripe tomatoes, eggplant, zucchini, this recipe will bring back tradition. Use thyme and basil to make the flavors bright.

This takes about an hour and a half from start to finish, but any Ratatouille is worth the wait. Read and find the recipe here

a pretzel.


May 25, 2013

Peanut Butter Banana Breakfast Bread Pudding

Perhaps not many have tried and tasted a sinful breakfast bread pudding such as this. This whole idea originally came from French toast with bananas and peanut butter tucked into the center, but twisted the idea into something different.

It’s a combination of salty sweetness, just perfect for a lazy morning. This pudding could easily be one of your favorite breakfast dishes as its easy, fun to make and perfect for a crowd because you can make it ahead. You’re not going to miss on this one.

[Editor’s Note: Heavy-duty casseroles with easy-to-grip lipped handles are terrific substitutes for ramekins.]



May 23, 2013

Well-seasoned “Cookie” Shares Dutch oven Cooking Secrets at Workshop

During the long trail drives, the chuckwagon became the headquarters of every cattle outfit on the range, and the chuckwagon cook was almost royalty. Good food was key to the cowboys’ morale, and they soon learned that following Cookie’s rules made their lives a whole lot easier.

It wasn’t necessarily the trail boss who was the king of the cattle drive. More often than not, it was “Cookie,” the resident chef-of-the-trail who manned the outfit’s chuckwagon and used his trusty Dutch oven to “rustle up some grub.” You’ll love to reminisce.



May 22, 2013

Dutch Oven Cherry Clafouti

Clafoutis are among the simplest and easy to make pies. The fun part is because you don’t need to make crusts. Most clafouti recipe will require too much flour leaving a pasty, unappealing mouth feel to the custard. This is when you find an inappropriate ratio of eggs to dairy. Simply reduce the flour and balance the eggs to dairy.

Dutch Oven Cherry Clafouti, is a recipe adapted from Alton Brown. Just load a pan or Dutch oven with the filling and bake. Follow these easy steps.



• 12 ounces fresh (pitted, stems removed and rinsed) or frozen cherries (thawed)
• 2 large eggs
• 1/4 cup sugar
• 1/2 cup whole milk
• 1 tsp fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• Butter, for the Dutch oven


Preheat an oven to 400 degrees F. Butter the bottom and sides of a 5-quart Dutch oven. Spread the cherries evenly over the bottom of the Dutch oven.

In a mixing bowl, whisk together the eggs and sugar until light and fluffy. Add the milk, lemon juice, vanilla and flour and whisk to combine. Then pour the batter over the cherries.

Place the Dutch oven on the middle rack of the oven, bake uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle. Allow to cool for 30 minutes before removing from the Dutch oven. Then slice and serve warm, sprinkled with powder sugar (optional). Serve with vanilla ice cream or Greek yogurt if desired.

This recipe can be used for other fruits as well as blueberries. If you use apples, slice and sauté them lightly so they are more tender. Of course, a touch of cinnamon always goes well with apples.


May 20, 2013

Low-Fat Cooking with First Class Pans

By the year, the cookware industry continues to make new lines of progressively more urbane cooking vessels. It has been constant with its aim to produce more durable, functional, stylish, and affordable cooking pots and pans. While top of the line cookware remains top of cost, there are manufacturers who continue resolving the issue by arming on what could be more useful and less expensive to meet the needs of the cooking mass. Let’s talk about Woll nonstick pans.

Woll’s Diamond’s Best was awarded a Gold Medal at the International Exhibition of Inventions in Geneva. The professional-quality cast pans have been produced hand-made in Germany since 1979, detaching itself from unspecified mass production techniques. The ultra-hard finish nonstick pans possess gently curved sides, a flat bottom and state-of-the-art nanotechnology implanted diamond crystals. The nonstick coatings are PFOA free; ideal and safe for everything from cooking breakfast meats to grilling steaks and burgers.


The last decade technology has developed superior resistant non stick coatings and its outstanding non-stick properties are extremely resistant to cuts and scratches making it easy to cook and release delicate foods. It displays optimal thermal absorption and heat distribution and the extra-strong, cast bottom prevents distortion, even at extreme temperatures which are oven proof to 500 degrees F.


Aside from a reliable reputation on quality, many WOLL trade partners all over the world also depend on the company’s close cooperation and numerous measures for success at the point of sale. First-rate cooking results and extreme durability are what make WOLL pans stand out – even when put to heavy use.

But are nonstick pans really safe? Find out what experts say about nonstick cooking.

Every cook needs a good nonstick pan especially when it comes to preparing notoriously clingy foods like eggs and fish. These slick-surfaced vessels are tops for unparalleled quick cooking, whether you are fond of frying, grilling. Both the round flat pan for frying, or the square pan with ridged surface that sears food, will give you a round of quick to prepare and healthy meals, anytime.

I have been an advocate of Woll Diamond’s Best nonstick cookware for some time. The diamond surface is one of the best performing coating available and it has fantastic heat distribution characteristics which improves your cooking. This is also our WOLL Diamond’s Best cookware collection. Click here.


May 7, 2013

What is Nonreactive Cookware?

Non reactive cookware is pots and pans that does not stain at the bottom upon contact with acidity. Cooking with acidic foods includes using red wines and fruit that tend to stick to the pan and to leave unsightly carbon deposits of wear and tear on the inside perimeters. Cookware made with tin, aluminum and unseasoned cast iron are reactive to acid and shows wear. Nonreactive cookware includes Pyrex, corning ware and enameled cookware and well-seasoned cast iron. Most baking dishes are non reactive because the batter that is used consist of non acidic ingredients.

Read the full article here:
What is Nonreactive Cookware?

non reactive