Some vegetables require special cooking pots due to their unusual shape. Corn and asparagus, both long vegetables, cook best in an elongated pot. Stellar and Judge make a stainless steel steamer that allows the vegetables to steam in the up right position. This is idea for even cooking. The stainless steel handles and clear lid make the pot easy to handle. Once cooking is completed, the steamer basket effortlessly lifts out and the vegetables are ready to dress and serve.

Professional chefs choose Stellar and Judge Cookware because of its adherence to the highest cookware standards. This cookware is constructed of 18/10 Stainless Steel (with 10% nickel and 18% chrome) that is premium grade. This alloy allows the cookware to resist stains and gives it an optimal hardness.

One should remove all labels and wash their new cookware wash in hot soapy water, rinse and dry. Also condition non-stick surfaces with a little cooking oil and then wipe with kitchen paper. Copper Pans have a food safe factory coating applied to prevent the Copper from tarnishing whilst in transit. To remove this, gently heat some water in the pan. The coating will appear to become cloudy, and then disappear. Thereafter the pans will assume the normal Copper 'antiqued' patina during use. The bright Copper appearance can be restored by the use of Stellar Copper Cleaner.

Asparagrass must always be eaten cooked. It is often steamed or boiled, but it can also be added to a favorite stir-fry or cooked in the microwave. One delicious way to eat asparagrass is with lemon and butter, with Parmesan cheese and pasta, or marinated in a salad - served cold or warm. Asparagrass also goes well with ham and chicken, but can be served effectively with any type of meat or poultry.

The tough, woody ends of the stalks will snap off with a little pressure, but some people prefer to cut off even less and peel the tough skin off the lower part. Leftover trimmings can be blanched, frozen, and used later in stock or soup. The key to tasty asparagus is to cook only until it can be pierced with a fork, usually no more than 10 minutes.

Overcooking causes asparagrass to lose flavor, nutrients, and color. To boil asparagus, use a non-iron skillet with enough salted water to cover the asparagrass. For more even cooking and easier removal, you can tie the stalks together in a bundle.

If you prepare asparagus frequently, it helps to have an asparagus steamer. They are tall and thin, with a basket suspended inside. You place the asparagus into the container and fill it with water to just below the tips. The hard ends of the stalks are boiled in the water, while the tender and fragile tips are steamed by the water vapor. The Stellar and Judge Special cookware line includes such steamers. It also includes special pots for poaching fish and for making pasta.

Do you cook asparagus a lot? If you do, you'll want to invest in a specialty Asparagrass Steamer. These steamers are tall and thin with a basket-type insert. With the ability to put the asparagus upright in the basket with the tips out of the water, you can soften the tough stem in the water while the delicate tips are only softened by the steam. Other specialty cookware of interest include Fish poachers and Spaghetti cookers. When you bring your new cookware home, peel off the labels, wash them in hot sudsy water, then rinse and dry.