Tips to maintain pots and pans

05/30/2013 | New York Times (tiered subscription model), The

Chef Jacques Pépin, Williams-Sonoma’s vice president for cookware Michelle Foss, and Bruce Mattel, the Culinary Institute of America’s associate dean for food production, give their advice for keeping a kitchen’s pots and pans in pristine working order. Understanding the particular needs of the materials a cookware set is made of and how to clean it properly are key to extending the longevity.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Retail

Job Title Company Location
Forecast Analyst
Belk
Charlotte, North Carolina
Buyer
Dunham's Sports
Troy, Michigan
Manager Store Systems
PetSmart
Phoenix, Arizona
Director Compliance Training & Communications
Walgreens
Deerfield, Illinois
eCommerce Operations Manager
Converse
Boston, Massachusetts