Recently Wendy from Smart Click Advertising reached out to me directly to see if I would be interested in reviewing a new line of cookware from BlueStar. Prior to accepting Wendy’s offer to send me cookware to review, I did research BlueStar, since I had never heard of them prior. I quickly learned the BlueStar label is part of Prizer-Painter Stove Works, Inc and began handcrafting and manufacturing stoves since 1880. In 2002, Prizer introduced handcrafted, restaurant quality ranges for the residential market under the BlueStar brand.
These ranges are constructed with the highest quality commercial grade stainless steel along with 22,000 BTU power burner, which can deliver the same results at home that you have in any commercial kitchen. The features are fully customizable, expansive oven space, durable construction and they offer 190 colors. Yes – you heard me right – 190 colors!
Hubby and I recently replaced our 11 year old refrigerator, with a well-known brand that specializes in built in refrigerators. Shopping for the new fridge got us excited about the possibility of replacing our ovens and range. We seriously contemplated replacing our ovens, but decided to hold off. Actually glad that we did, since after looking at the BlueStar website I am extremely intrigued by the 36” Gas Wall Oven with the French style doors. From the exterior, you can quickly imagine that you have stepped into a commercial bakery with the smell of freshly baked croissants lofting through the air. Okay, back to reality. Darn those croissants were smelling heavenly. Smile. This oven has an extra large oven capacity, a powerful 25,000 BTU burner within each oven, a 15,000 BTU ceramic infrared broiler, convection cooking and you guessed it – available in 190 colors. Amazing, right?
Browsing through all of the other incredible products, my mouth began to drool. The BlueStar products are unique along with emboding a high standard of quality and customized features that stand out from other competitors in the market place. A few of the remarkable products that I wanted to highlight include are:
Let’s chat about this noteworthy cookware that was generously supplied by BlueStar for me to review. When Wendy mentioned she would send me some cookware to review, I anticipated a couple pans. How wrong was I? BlueStar sent me a 8 piece set that included 2” Quart Sauce Pan with Lid, 3” Quart Sauce Pan with Lid, 6” Quart Stock Pot with Lid, 8” Fry Pan and 10”Fry Pan.
(My 8 piece BlueStar Cookware Set after being unpacked)
- Try-ply construction for superior and consistent heat conductivity
- Professional grade 304 stainless steel for optimal durability
- Easy-grip, ergonomic, stainless steel handles stay cool during stovetop cooking
- Oven safe up to 500 degrees
- Dishwasher safe
- Made in the
- Limited lifetime warranty
What better way to do a review of cookware than to begin to cook with the products. I was immediately drawn to the stock pot and knew I could test the heat conveyance, durability and cooking results. I created a Beer and Pumpkin Chili Recipe and this was the perfect pan to test my recipe. The first thing I noticed was that the handles did not get hot, unlike other pans I own. This benefit alone was brilliant. While browning the meat for the chili I paid close attention to see if it secured to the bottom of the pan. Nothing worse than having to soak a pan overnight to remove food that sticks. Again, the BlueStar cookware did not disappoint and I simply used a wooden spoon and the food came off like a dream.
As additional ingredients were added to the chili, along with simmering for hours, the pan held a consistent heat while providing a perfectly cooked chili. Again, those handles stayed cool to the touch and no oven mitt was required. This feature alone was a highlight for me and I believe the home cook would appreciate. Hubby and I enjoyed this chili for three days in a row. I simply put the stockpot in the refrigerator each night and reheated the chili the next day. It was just as good the 2nd and 3rd night, if not better. The pan heated up like a dream and no sticking to the bottom when it finally came time to clean up the pot. I simply rinsed out the soup residue and washed it in the dishwasher. It came out looking brand new.
I am excited to test out the other pans by trying a fried egg in one of the fry pans along with making Salted Caramel in the 3” Quart Sauce Pan. This new set is going to replace several “well-loved” pans. My mind still visualizes owning the wall ovens one day. It is always good to dream. Keeping with my current obsession with pumpkin, I have included my recipe for Beer & Pumpkin Chili. This has to be one of the BEST chili’s I have made. Enjoy.
Be sure to check out the BlueStar website and be careful to wipe the drool off your mouth after viewing!
Beer & Pumpkin Chili
4 Cups Fresh Pumpkin, peeled and diced into small cubes
1 lb. Ground Beef
1 lb. Sweet Italian Sausage, casings removed
1 large Onion, diced
1 (12 oz) bottle of Pumpkin Beer
3 Tablespoon Ground Cumin
1 Tablespoon Garlic Powder
2 Jalapenos, seeded and fine dice
2 (28 oz) cans San Marzano Peeled Tomatoes
2 Cups Water
2 (15 oz) Cans Organic Great Northern Bean or large white bean, rinsed
2 (15 oz) Cans – Kidney Beans, rinsed
1 (6) Can Tomato Paste
1 Tablespoon Salt
1 teaspoon Cayenne Pepper
2/3 Cup Espresso
Use a 6 Quart Stock Pot and heat over medium heat. Add the ground beef and sweet Italian sausage. Break up with a wooden spoon and cook until brown. Remove any extra grease. (A trick that I learned years ago is to dump the meat into a colander and shake off the grease – super simple). Add the meat back into the pan and add the onions and cook until translucent – about 10 minutes over medium heat. Next add the cumin, garlic powder, jalapenos, salt and cayenne pepper. Mix will with meat and onions and cook for 1 to 2 minutes over medium. Add the San Marzano Tomatoes and add a cup of water to each can to rinse any extra tomato flavors and add to the pan.
Add the tomato paste and mix into the ingredients. Finally add the beer, beans, pumpkin and espresso. Bring to a boil and then quickly turn down to a simmer. Let cook for at least 2 to 3 hours to allow the flavor to develop and taste, then add additional seasoning if desired. Serve with cheese, onions and sour cream. Enjoy!!
Note: I did not receive compensation for this review, the company did send me a free 8 piece cookware set. The opinions are exclusively mine.