Generally speaking, the 360 Cookware brand is relatively young — that is, compared to many other stainless steel cookware brands. This industry is a vast market with options that appeal to most every demographic. Brands are competing to develop new technology, different features and/or benefits, and celebrity endorsements are always popular. As one of the new kids on the block, 360 receives many questions about the products and the claims made about the unique cooking technique. Here are the answers to the three most popular questions.
What makes 360 Cookware different?
When most people think of comfort food, southern staples like macaroni and cheese, chicken and dumplings or even desserts like cheesecake or cherry pie come to mind. It's a little baffling because, nothing brings more comfort than the smell of bacon while walking around the house in fuzzy slippers. There's contentment in a Sunday morning dining experience where the attire is flannel pajamas. An intimate familiarity in breaking the fast with those you kissed goodnight the night before.
There are several cookware products making the "green" claim. 360 Cookware is a TRUE eco friendly cookware - lessening the carbon footprint during the manufacturing process and for individual families using our products. The following article is a transcript from Green Talk Radio hosted by Antoinette Nue. She speaks with Americraft's VP of Operations, Craig Weinand. Craig shares how Americraft produces green cookware using a sustainable manufacturing process. He also points out how the effect is further reached in the homes of consumers. Click here to listen to the original broadcast.
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I cook so that my family and I can continue to live. That's the only purpose. As it stands, I don't cook for enjoyment. I don't cook to relax - in fact, it's quite the opposite. I consider it a blessing to have had a long-standing career with a company where I've learned a lot about cooking — to the extent that sometimes it's actually fun! If you're like me, you may have entered into the New Year with a set of goals, resolves if you will. Mine are planted deep in my desire to improve my health through diet and nutrition. After 13 years in this industry, I'm practicing what I preach, uh, market.
I'm pleased to let you know that my first week was phenomenal! Not one cheat or backslide. In fact, the only beverage I drank all week was water and that wasn't even one of my goals! So, as my grandmother used to say, I guess I was "feeling myself" when I decided to wing it on Wednesday night. I was alone. I had no one to feed but myself and to be honest I was worried. The old Jamie would have pulled into a drive-thru without a second guess but I was doing SO GOOD that I wanted to keep it up. I had worked a little late that night, making fast food look even more appealing. I didn't have anything at the house that would accommodate a single portion, which means if I was going to cook, I needed to stop at the grocery store. Can I just say how much I LOATHE the grocery store? It's rooted deep in my upbringing and I still blame my mother but that's another story.
Guest post from Bryan Hurley, owner of Americraft Cookware
It was sometime in the late 90’s that I recall having a conversation with a biology major about cattails. While I’m sure I probably went to a bar named Cat-Tails during the same era, the cattails I’m referring to are those long, slender, green, aquatic weeds that seem to be the prevalent species in lakes and swamps. The scientific name for these lean greens is Typha. As I recall, a group of us were standing around a lake and I mentioned that despite all the talk about the bad health conditions of the local environment, at least the cattails are growing well and that must be a good sign, right? Wrong. My biology buddy informed me that cattails in any body of water can be ok, to an extent, but they can also represent that the end is near.
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