Pots and pans are always a big part of the goods and gadgets at the International Housewares Show, the 103rd edition of which opened Sunday and continues through Wednesday at McCormick Place.
Kitchenware was well-represented at this year’s trade-only gathering of about 60,000 buyers and trade representatives from around the world. Saucepans and skillets boasted sleek lines and superior durability and heat conductivity, but this year’s particular trend is greater capacity.
Saucepans with wider bottoms and higher sides were introduced by Farberware and All-Clad, while Chicago Metallic and Kavalier Glassworks brought out extra-large roasting pans. KitchenAid promoted its newest electric mixer, this one with a larger bowl capacity of 6 quarts.
Manufacturers are definitely aiming at the continuing consumer interest in professional-level equipment, said KitchenAid brand manager Sri Gururaj.
“People like to cook and entertain like a pro,” said Gururaj, pointing out the company’s new higher-capacity blenders, designed with commercial-quality stainless-steel jars, as well as food processors, to be launched in May, with three nesting work bowls taking the place of one standard work bowl.
Another example was the Chef’s Choice electric food slicer from Edgecraft Corp., designed to slice meat, bread and produce deli-style, at home.
Consumers also want to be comfortable while spending time in the kitchen, as witnessed by the expanding line of utensils from OXO, with their flexible rubber grips and big handles. Hoffritz cutlery, with a line of can and wine bottle openers, and Farberware with a “Colors” line of kitchenware, have caught onto the idea by featuring thick, comfortable grips on their newest equipment.
Asian styling is picking up steam as well. Several tabletop manufacturers showcased ceramic sashimi platters; wooden sushi boards from Snow River Wood Products; sushi knives, a glazed ceramic rice server and cast-iron teapots from Joyce Chen Products.
Not all of the new items have yet hit store shelves but are scheduled to sometime this year, depending on buyer interest. But it’s worth noting that many of the products are merely newer, glossier versions of previous models.
This seemed best illustrated on Sunday, at a meet-and-greet event with television celebrity chef Emeril Lagasse, who attracted a crowd that grew steadily even 30 minutes before he showed up.
The admirers, held back behind a roped-off area flanked with life-size cardboard cutouts of the “Bam!”-meister himself, were allowed in one at a time to shake hands and have their photograph taken with Lagasse. The event was doubly recorded by the flash of cameras from the audience and a squadron of public relations people.
Meanwhile, a motorized cart tried to make its way down the aisle, its progress slowed by the people who couldn’t look away from Lagasse long enough to realize the cart’s driver was Paul Prudhomme, one of first celebrity chefs, the king of blackened redfish and the first to put New Orleans on the culinary map. A few glanced in his direction, then quickly turned back for a glimpse of Lagasse.
It’s not easy to stay hot in the kitchen.
