Helen Calip

After college and graduate school, I lived and worked in San Francisco where I indulged in unique foods from different cultures without ever leaving the city’s limits. During this time, I would try my best to recreate the foods I fell in love: from shwarmas to chow mein to curries. Despite my best intentions, and from the reaction of friends and family, I was anything but a “home chef” and more like an “interpretive cook.” Naturally, as a result of my ambitious cooking endeavors, I went through my fair share of pots and pans. The best part of these adventures, however, was the stories that came from it as well as the laughter and a few lessons about cooking basics!

That experience continues in the Consumer Relations department where I work at Meyer Corporation. Every day, I hear from home cooks across the country about how they use our products to cook their favorite dishes or try new ones. One day, it’s a call from a home cook in Louisiana wondering if it’s okay to leave her stockpot, filled with gumbo, on a low simmer for a few hours. The next day, it’s an email from the New York “foodie” who’s tackling Spanish-themed faire and wants to know if his paella pan can go directly from his stove top and into his oven to finish. It’s stories like these that stir a sense of inspiration in me and before I know it, I’m grabbing my favorite sauté pan and creating my own culinary mash-up of gumbo and paella. Nowadays, my interpretation usually results in something surprisingly yummy – just ask my husband!

So if you’re cooking to continue an old tradition or to create a new one, or you just want to have fun and try something new, make sure you’ve got the proper cookware, grab your apron and let the adventures begin!

Articles & Recipes by Helen Calip

  • Why Cooking Isn’t “For the Birds”


    While most of our four-legged pets appreciate the aroma of grilled meat emanating from the stove, our winged friends might not and here’s why. Birds have small and fragile respiratory systems, so they may not tolerate cooking fumes in the … Continue reading

  • Ingenuity and Less Elbow Grease: The Best Nonstick Cleaners


    Some cooks think the best way to remove stubborn stains and food particles from their nonstick cookware is to scrub furiously with steel wool or other harsh abrasives. Fortunately, less elbow grease and more ingenuity give much better results. The … Continue reading

  • The Reason to Season


    Before I came to work for a cookware company, my concept of seasoning was limited to anything I could drizzle, shake and pour over my food to make it taste better. I soon learned that “seasoning” also applies to the … Continue reading

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