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Flawed beliefs and erroneous claims plague IT security industry
Cyber Secure Institute
: 09 November, 2009
(Technical Article)
The Cyber Secure Institute lays bare the falsehoods surrounding the IT security industry and calls for an end to erroneous claims and for flawed truisms to be debunked
Rob Housman, the Executive Director of the Cyber Secure Institute, has put out a statement concerning two disturbing trends in cybersecurity: the growing number of unsupportable security claims and the increasing reliance on widely held beliefs as opposed to tested and proven technologies. Housman said:
One of the Institute's primary objectives is to cut through the morass of cyber security claims and counterclaims and distinguish what is real and what is not. Lately, the Institute has seen a significant increase in the number of unsupportable, if not patently false, security claims being made. We have also seen a growing reliance upon widely held beliefs that may or may not be based in proven fact.
Along these lines we feel it necessary to highlight and debunk two recent examples of these trends:
Erroneous Claims: Marc Brown, a Wind River vice president, recently told Military Embedded Systems that Green Hills Software's real time operating system is "only certified under 'high robustness'; they did not certify under EAL6+, as they did not actually add in the necessary requirements to comply with EAL6."
His statement is false. Even a cursory review of the Green Hill's listing on NSA/NIAP's website shows that the Integrity technology has, in fact, been certified under both the relatively new 'high robustness' standard and at EAL6+. For Wind River to suggest otherwise is false.
In contrast, the NSA/NIAP listing for Wind River's VXWorks MILS 2.0 technology shows that it is presently being evaluated but has not been certified at any level. It is nonsensical for a company that is not certified to attack a technology that has received the highest security certification ever by the federal government.
Additionally, Wind River's criticism here displays a serious lack of understanding of the current certification standards. Wind River's statement implies that high robustness is somehow a lesser security. In fact, a close review of the two sets of certification requirements shows that they are both extraordinarily rigorous. Most technologies on the market today are not even close to being able to meet either standard. And, in the RTOS vertical one might argue that the high robustness standard is even tougher than EAL6.
Rather than attacking technologies that have already been certified secure, we would encourage Wind River to focus on its own going certification process. If they can achieve this high standard we look forward to working with them.
Reliance on Truisms: eWeek recently published an article entitled "10 Reasons Why Google Android Is Secure." In the article eWeek states, among other things, that Android is secure because it is built on open source software and because the platform technology is Linux-based. Both of these arguments are seriously flawed.
First, while many believe that open source software is more secure, in fact, the process by which open source software is created raises the serious risk that malicious code can be inserted into a program. With tens of thousands of lines of code—much of it of unknown or little known origins—and without any formal proof of the code, there simply is no way to ensure that open source software is fully secure—let alone prove it. Any one who doubts this need only refer back to the frightening revelation by Ken Thompson, one of the UNIX creators, that he was able to insert an untraceable Trojan in the UNIX login command.
Second, while many believe that Linux is a more secure software platform, in fact, Linux isn't significantly more secure than the other uncertified systems that are currently on the market. There are thousands of published known vulnerabilities in Linux and untold numbers of other exploits known to hackers and criminals, as well as our enemies.
Debunking these truisms will be seen by some as an act of heresy. However, our cybersecurity systems must be based on tested, proven technologies, not on beliefs, no matter how widely held.
There is only one truly secure Smart or App Phone in use today: the one used by Pres Obama. It is no coincidence that the President's phone runs on a certified secure system, not a Linux-based, open source technology.
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Cooking with Enamelled Cast Iron
Enamelled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or searing.
Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings.
Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation.
Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation.
Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan.
Always match the pan's base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles.
Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones.
Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings.
High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.
With the exception of Grills, the enamel surface is not ideal for dry cooking.
Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Do not leave the pan unattended, and do not allow a pan to boil dry, as this may permanently damage the enamel.
For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring.
The vitreous enamel surface is impermeable and therefore ideal for raw or cooked food storage, and for marinating with acidic ingredients such as wine.
For stirring comfort and surface protection, Le Creuset silicone tools are recommended. Wooden or heat-resistant plastic tools may also be used. Metal tools, spoons or balloon whisks may be used, but require special care – they should not be scraped over the enamel surface. Do not knock these on the rim of the pan.
Hand-held electric or battery-operated beaters should not be used. Their blades will damage the enamel. Knives or utensils with sharp edges should not be used to cut foods inside a pan.
Cast iron handles, stainless steel knobs and phenolic knobs will become hot during stovetop and oven use. Always use a dry thick cloth or oven mitts when lifting.
Always place a hot pan on a wooden board, trivet or Le Creuset silicone mat—never on an unprotected surface.
The black phenolic lid knobs on our enamelled cast iron are heat-resistant to 480°F / 250°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven.
Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack.
Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products.
For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan—the oil may become too hot and smoke.
Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking.
Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface.
Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels.
For frying and sautéing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together.
Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results.
Cleaning and Care
Always cool a hot pan for a few minutes before washing.
Do not plunge a hot pan into cold water. While Le Creuset's enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel.
If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents.
Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer.
Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam.
Maintain the tightness of all handles and knobs by checking and retightening them regularly.
Le Creuset enamelled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Limited Lifetime Warranty.
All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly.
Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe.
Cooking with Stainless Steel
Le Creuset Stainless Steel cookware features a commercial grade three layered construction – a full aluminum core sandwiched between two layers of premium-quality stainless steel. The heat-responsive aluminum core extends up the sides of the pan to provide even heat distribution and to eliminate scorching and hot spots. A magnetized stainless steel exterior ensures compatibility with all cooktops, including induction. Le Creuset Stainless Steel cookware is oven-proof to 500°F / 260°C.
Stainless Steel cookware is dishwasher safe.
Le Creuset Stainless Steel cookware products are covered by a Limited Lifetime Warranty.
Every piece of cookware is manually inspected several times during manufacture to ensure the strictest quality standards are maintained.
Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation.
When frying in an uncoated pan, season the food only after searing on the hot surface. Turn food only when the surface has seared and is easily released. Reduce the temperature after searing.
Le Creuset Stainless Steel cookware is oven-proof to 500°F / 260°C. It can be used in all types of conventional ovens, and fry pans may be used under the broiler.
Do not preheat a pan on high and then lower the heat for cooking. The material will not cool quickly, and if overheated, may cause food to burn or stick. Never heat an empty pan.
Always use a burner that is similar in size to the base of the pan.
For stirring comfort and surface protection, Le Creuset silicone tools are recommended. Wooden or heat-resistant plastic tools may also be used. Metal tools, spoons or balloon whisks may only be used with care and should not be scraped over the surface. Do not knock these on the top rim of the pan. Hand-held electric or battery-operated beaters should not be used. Their blades will damage the enamel.
Saucepans and casseroles have capacity markings on the pan's interior, allowing for quick and convenient reference.
All Stainless Steel products feature a precision pouring rim, which prevents spills and drips when pouring liquids directly from the pan.
Large assist handles are designed for safe and comfortable portability, even while wearing oven mitts.
Hollow, cast stainless steel handles are ergonomic and will remain cool to the touch when used on the stovetop.
Do not store raw, marinating or cooked foods in the pans. The ingredients may damage the surface.
Cleaning and care
Always cool a hot pan completely before washing. Remember to dry it thoroughly before storing. Never plunge a hot pan into cold water. While the Le Creuset Stainless Steel is designed to be durable, thermal shock can still occur and may result in a warped base.
If there are food residues, fill the pan with warm water and let soak until the residues release easily. Nylon or soft abrasive pads or brushes can be used to remove stubborn residue. Do not use metallic pads or harsh cleaning agents, as these will damage the surface. A proprietary stainless steel cleaner can be used to remove hard water lime scale and other marks. It can also be used to condition, polish and protect the inner and outer surfaces. If you notice a slight discolouration on your pans after cleaning them in a dishwasher, try a different detergent.
Never store pans while they are still damp; store them in a dry cupboard away from steam.
Cooking with Forged Non-Stick
Remove all packaging and labels. Wash the pan in hot, soapy water. Rinse and dry thoroughly.
Condition the interior non-stick cooking surface by rubbing a film of vegetable or corn oil over the entire cooking surface with a paper towel. Rinse the pan with hot water and dry thoroughly. The pan is now ready for use.
Occasional re-conditioning will help protect the surface and promote a longer life. Do not condition the black exterior.
Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation.
When frying in an uncoated pan, season the food only after searing on the hot surface. Turn food only when the surface has seared and is easily released. Reduce the temperature after searing.
Use medium and low heat settings for the majority of cooking on all heat sources, and allow the pan to heat gradually and evenly.
When searing meat, poultry or fish, a medium high heat can be used initially, but once the pan is hot and the food added, the heat should be lowered.
The pan should never be used on the highest heat setting for either preheating or cooking. Excessive surface temperatures will damage the non-stick cooking surface. See section on details of misuse.
Always use a stovetop burner that is similar in size to the base of the pan. Gas flames must always be confined to the base area and never extend up the sidewalls of the pan.
On any glass-topped stove always lift the pan to move it. Never slide the pan, as this may cause damage to the stovetop or the base of the pan.
The maximum safe temperature for oven use is 500°F / 260°C. When used under a hot broiler there should be a minimum distance of two inches (5cm) between the heat source and the top rim of the pan.
Le Creuset Silicone Tools are recommended. You can also use wooden or heat-resistant plastic tools.
Metal tools, spoons or balloon whisks may be used with care, but should not be used harshly or scraped over the non-stick surface. Do not knock these on the top rim of the pan. Knives or other utensils with sharp edges should never be used to cut foods on the non-stick surface. Hand-held electric or battery-operated beaters should not be used on the non-stick surface.
Always use an oven mitt or silicone Cool Tool™ when handling a hot pan during and after cooking.
Add a little oil or fat to the cooking surface before heating begins. This will improve the flavor and browning of foods. At no time should the oil or fat become hot enough to smoke. If this occurs, cool the pan before proceeding. For fat-free cooking, preheat the pan on a medium heat setting for approximately two minutes before adding the food.
Do not leave the pan unattended during this time or allow the dry non-stick surface to overheat, as permanent damage may occur.
Do not store raw, marinating or cooked foods in the pans. The ingredients may damage the surface.
Cool the pan for a few minutes before cleaning. Do not plunge a hot pan into cold water.
Only recommended non-stick cleaning pads should be used on the non-stick surfaces. Do not use any metal or abrasive pads or abrasive cleaning agents on any of the surfaces.
The pan is dishwasher-safe, but washing by hand is recommended. Simply wash with hot, soapy water, and rinse and dry thoroughly. If the pan is regularly washed in the dishwasher some darkening of the rivets and outer ring of the base may occur, or a powdery white deposit may form. This is normal and will not affect the performance of the pan. The surface dulling or white deposits can be removed by carefully cleaning the affected areas with a gentle nylon pad and detergent. After cleaning, rinse and dry thoroughly.
Each time the pan is cleaned in the dishwasher, the cooking surface should be re-conditioned with vegetable or corn oil before the next use.
Add another dimension to cooking with a Le Creuset Forged Non-stick pan by using a Le Creuset heat-resistant glass lid. The tempered glass lid allows you to check the recipe without disturbing the cooking progress or temperature. It retains moisture and flavor and converts the pan to one for poaching, braising or casseroling. The lids are oven-safe up to 425°F/220°C.
The Le Creuset Limited Lifetime Warranty does not cover damage to the non-stick surface caused by overheating or scratching.
Overheating: Damage from overheating during cooking is instantly recognizable. The non-stick surface becomes discoloured, and in severe cases will blister or peel away from the pan.
Scratching: Score marks or severe scratching caused by heavy use of metal tools is not covered by the warranty. Such damage is permanent and will result in a reduction of the non-stick release performance.
Getting Started
As with all metal surfaces in contact with high temperatures, please take caution when handling Le Creuset kettles and stockpots heated on the stove.
Enamel on Steel Kettles
Remove all packaging and labels. Wash the teakettle in hot, soapy water. Rinse well and dry thoroughly.
Le Creuset enamel on steel kettles can be used with all heat sources, including induction.
When filling the kettle with water, only fill water above the first layer of holes on the interior of the spout (see diagram on box for more information).
For efficient and safe boiling, always use burner a similar in size to the base of the kettle.
We encourage you to use an oven mitt or silicone Cool Tool™ to avoid burns or injuries from heat or hot steam.
Do not bang the teakettle down onto a stove's surface or work surface. Repeated banging may damage the exterior enamel.
Do not place the kettle on the heat source without having water in the kettle. Never leave a teakettle simmering for long periods on any heat source; it may boil dry, which can result in overheating and damage to the base and enamel.
Do not leave water standing in a kettle when it is not in use. A buildup of scale may occur and reduce efficiency.
Before pouring from your teakettle, remove it from the burner and ensure the handle is in the upright position.
Le Creuset proudly uses heat-resistant plastic on our handles and whistles.
Never place in the dishwasher. To clean, simply hand-wash the kettle with hot, soapy water and dry thoroughly. A gentle kettle de-scaler may be used periodically if required.
Enamel on Steel Stockpots
Remove all packaging and labels. Wash stockpot in hot, soapy water. Rinse well and dry thoroughly.
Le Creuset stockpots can be used with all heat sources, including induction. For efficient and safe boiling, always use a burner similar in size to the base of the stockpot.
We encourage you to use an oven mitt or silicone Cool Tool™ to avoid burns or injuries.
Do not bang a stockpot down onto a stove's surface or work surface. Repeated banging may damage the exterior enamel.
For efficient and safe boiling, always use a burner similar in size to the base of the stockpot.
Do not place a stockpot on a heat source without having liquid in the pot. Do not allow a stockpot to boil dry.
Never place a stockpot in the dishwasher. To clean, simply hand-wash the stockpot with hot, soapy water. Rinse well, and dry thoroughly. Do not submerge stockpots in water – the water may become trapped inside the vessel and can lead to rusting.
Using Stoneware
All items in the Le Creuset stoneware range are original designs and have been hand-crafted, making each piece unique. Due to this uniqueness, there may be slight variations from piece to piece.
Le Creuset Stoneware is safe for use in the microwave, freezer, refrigerator, dishwasher, oven and broiler. The maximum oven-safe temperature is 500°F / 260°C.
The enameled surface is easy to clean and scratch-resistant. The enamel is completely hygienic and will not absorb odours or flavours. Le Creuset Stoneware is extremely strong and durable, and resists staining, chipping and cracking. The handles, knobs and rims have been designed for a secure, easy-to-hold grip.
DO NOT use any Stoneware piece on the stovetop or any other direct heat source.
OVEN: Maximum oven-safe temperature is 500°F / 260°C. Use oven mitts for lifting at all times.
BROILER: When using under a broiler allow a gap of no less than 2 ½ inches between the rim of the dish and the heat source.
MICROWAVE: Handles may become hot during prolonged microwave use, especially if the handles are enclosed with plastic wrap. Cover just the open top of the dish, leaving the handles exposed.
FREEZER-TO-OVEN USE: Do not place a frozen dish of food in a preheated oven. Place the frozen dish in a cold oven and set the temperature, allowing the dish and oven to heat together. Before serving always check that the center of the food is completely and uniformly hot.
CLEANING: Before the first use, wash the dish in hot, soapy water, and rinse and dry thoroughly. For most day-to-day cleaning, cool the dish for a few minutes before washing and drying, or wash in the dishwasher, allowing the full cycle to complete. Never leave a dish fully immersed in water. For removal of stubborn residues allow the dish to cool, fill with warm, soapy water and allow it to soak for 10 to 20 minutes. Wash in the usual way using a plastic brush or scouring pad if necessary.
Silicone Tools and Accessories
Le Creuset silicone is an ideal material for kitchen utensils. It is smooth and flexible, and cleanly scrapes both flat and curved surfaces with ease. Silicone will not scratch or damage cookware.
Remove all packaging and labels. Wash the utensil or accessory in hot, soapy water. Rinse and dry thoroughly.
Le Creuset silicone utensils and accessories are heat-resistant to 482°F/ 250°C, so they are ideal for stovetop cooking. Utensils should not be left in pans while cooking, and handles should not overhang the sides. Heat from the stove can damage the wooden handle.
Silicone is dishwasher-safe, so accessories made entirely from silicone can be placed directly in the dishwasher.
To clean wooden-handled utensils simply remove the silicone blade by pulling it from the handle and place in the dishwasher. Wash the wooden handles by hand and dry well before replacing the clean utensil blade.
Mineral oil can be used on the wooden handle after drying to preserve its good looks.
Revolution® Stainless Steel Tools
Remove all packaging and labels. Wash the utensil in hot, soapy water. Rinse and dry thoroughly. Revolution® stainless steel tools may also be washed in the dishwasher.
Revolution® stainless steel tools are safe at any cooking temperature.
Revolution® stainless steel tools are safe for use in the dishwasher.
Wood Tools and Accessories
Le Creuset wood tools and accessories are made of beech, a durable hardwood commonly used for spoons, cutting boards and kitchen countertops. As with any wood product, these tools should never be soaked in water. To clean, rinse with hot soapy water and dry thoroughly. Do not place in the dishwasher. To prolong life and prevent splitting, wipe occasionally with food-safe mineral oil.
Before using any corkscrew, always read the appropriate instructions for your model. Remove any foil covering the cork, and check that the neck and rim of the bottle are free from chips and cracks that could weaken the bottle. When opening, hold the bottle on a solid, level surface. Handle the corkscrew with care, as the tip of the screw is sharp. Ensure that the corkscrew is seated squarely on the neck of the bottle before using.
Lever model corkscrews are not suitable for opening sparkling wines such as Prosecco and Champagne, and are not designed to replace corks in opened bottles.
Most Le Creuset lever model corkscrews are designed to work well with modern synthetic corks. However, with older lever corkscrews, synthetic corks may become stuck on the screw and jam the mechanism. If the cork becomes stuck on the corkscrew it can be removed by carefully twisting it off with your fingers. Use caution when doing this, as even the tip of a worn corkscrew will be sharp.
Lever model corkscrews are finished with a special coating designed to make cork removal easy. If the coated screw starts to show signs of wear or becomes difficult to use, consider replacing the screw. To find the right replacement screw and instructions on how to change it, please refer to the instruction guide for that model.
Generally a worn screw is replaced by unscrewing the protective chrome cap above the worn screw, removing the screw, and inserting the new screw and replacing the protective cap.
The point of the screw is very sharp — do handle with care.
Lever model corkscrews are not dishwasher-safe. We recommend cleaning corkscrews occasionally using a damp cloth or warm, soapy water to remove wine deposits and any particles of cork that may accumulate. Dry well after washing and store in a dry place to avoid corrosion on metal components. Do not use lubricants on your lever model corkscrew.
Le Creuset Textiles (with the exception of the apron) feature a quilted cotton lining for maximum protection and comfort, as well as a nylon steam and grease barrier that prevents the penetration of hot steam, water and grease. The durable terry cloth and canvas exterior are machine washable.
The apron is constructed of canvas, and is also machine washable.
Le Creuset salt and pepper mills should be washed by hand in hot soapy water. Let dry completely before refilling. Be careful not to overtighten the knob, as this can damage the shaft and grinding mechanisms.
To refill with salt or pepper, unscrew the knob completely and remove the top portion of the mill. Fill with coarse salt or pepper corns, then place the top back on the mill and screw the knob back on. To adjust the coarseness of your salt or pepper, turn the knob clockwise for a finer grind.
A knife with a sharp blade is both easier and safe to use. For sharpening knives with damask steel blades we recommend a pull through sharpened. Knives with regular stainless steel blades can be sharpened with a sharpening steel. We recommend sharpening regularly to maintain the edge.
We recommend cutting on wooden or plastic surfaces only and avoid cutting on hard surfaces like stone, slate, ceramic, marble, metal or glass as they can damage the cutting edge.
For optimal care, we recommend hand-washing your knife in hot soapy water, rinsing and drying thoroughly. This will help to maintain its sharpness and avoid damage to the edge. Always keep the sharp cutting edge away from your hand.
Not suitable for the dishwasher.
We recommend using a knife block or magnetic rack for storage. Kitchen knives should never be stored loose in a drawer – the blades may get damaged. Correct storage also helps prevent injury.
- Ensure the knife is always visible. Do not cover with kitchen towels or leave a knife immersed in soapy water.
- Always use the appropriate knife for the cutting task.
- Never try to catch a knife if dropped.
- Always keep knives safely out of the reach of children.
- Never test the sharpness of a knife by running your finger along the edge.
Grease the inside of the metal bakeware sparingly before each use for best results. Always use protective oven mitts when handling a hot pan during and after cooking. The Metal Bakeware collection is not suitable for use in the microwave oven, dishwasher, grill or on direct heat.
Before first use remove packaging, hand wash in warm soapy water and dry thoroughly.
Oven safe to 240°C (464°F).
Metal kitchen utensils may be used, with care. Knives, or utensils with sharp edges, should not be used. Score marks or severe scratching caused by heavy use of metal tools is not covered by the warranty. Such damage is permanent and will result in a reduction of the non-stick release performance.
Cool the tin for a few minutes before cleaning. Do not plunge into, or fill with, cold water when hot.
Hand wash after each use and dry thoroughly before storing. While cleaning, if water becomes trapped inside the rim, this may cause slight rusting in this area. This is a natural trait of carbon steel, not a fault, and will not affect the performance of the product. If desired, leave to dry in a warm oven for a few minutes to remove moisture from inside the rim.
Do not use metal or harsh washing up pads/brushes or abrasive cleaning agents.


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|<< Previous book
The Sky's the Limit(1987)
A novel by Syrie A Astrahan
Grant Pembroke was everything Kelli Harrison wanted in a man--intelligent, hardworking, attractive. Professionally they made a wonderful team, but privately their strong personalities clashed. He was too much a leader, a planner, an organizer--too much like her. Kelli had just said goodbye to everything--her hometown, her job, her domineering ex-boyfriend--to start a new life in inviting Lake Tahoe. Choosing between her independence and her growing love for Grant wasn't going to be easy. But in an all-or-nothing situation, the sky's the limit.
Genre: Romance
Genre: Romance
Used availability for Syrie A Astrahan's The Sky's the Limit
See all available used copies of this book at Abebooks UK or Abebooks US
Paperback Editions
June 1987 : UK Paperback
|Title: Sky's the Limit
Author(s): Syrie A Astrahan
ISBN: 0-373-50624-4 / 978-0-373-50624-8 (UK edition)
Publisher: HarperCollins Distribution Services
Availability: Amazon Amazon UK Amazon CA
January 1987 : UK Mass Market Paperback
|Title: The Sky's the Limit (Silhouette Desire)
Author(s): Syrie A Astrahan
ISBN: 0-373-05334-7 / 978-0-373-05334-6 (UK edition)
Publisher: Harlequin Books (Mm)
Availability: Amazon Amazon UK Amazon CA
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|David Blevins <david.blev...@visi.com>
|Re: Thoughts about what a release is
|Mon, 12 Jun 2006 18:46:43 GMT
On Jun 11, 2006, at 6:14 PM, Alan D. Cabrera wrote: > Aaron Mulder wrote: >> I'd feel a lot better about tight restrictions on 1.1.1 if we really >> made 1.2 a "minor release" and put all the stuff on the plate for 1.2 >> into 2.0. But so long as 1.2 is a major release, then 1.1.1 needs >> more than hot fixes. On a related point, I'm not sure we want >> multiple big version releases per year. > > I agree with you here. The nice thing about the policy that I > outlined below is that we can safely time box patch releases. > > As for what gets scheduled for what release, I think that it's not > realistic to start by stacking a release w/ issues and hope that > people will "show up" to get them done in the scheduled time frame; > this only works if we are making shoes ;). With that said, time > boxing is what would work best with our unique body of developers. > Working within the strict interpretation of releases that I > outlined below, people would schedule themselves in with concrete > commitments. > Bugs would not get scheduled in until someone actually picked it up > and started working on it. At that time, the developer would mark > what releases his changes would fix. > > Features would not get scheduled in until someone actually commits > to doing that feature. I like this approach for most things. There will always be the need to say "x needs to be fixed to ship this release" even if no one is signed up to work on it. I just wish we'd vote or come to a consensus on items like these *before* they get assigned to a release. IMHO, having to +1 it to be added to the release means among many things you 1) saw it, 2) know about it, 3) are fully aware of what is outstanding and not yet being worked on, and 4) you agree with it. I'm fine voting on blocks of related issues all at once to speed up the process. I think having to agree before hand on what goes in and what's required for a release will force us to talk about things earlier in the release cycle rather than later. -David
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Nikon 85mm 1.8G focus problems
I just got back into photography again. I recently purchased a D7000 + 18-140mm lens (BB deal over black friday)
The kit lens is nice and all, but I wanted a faster lens with better IQ.
After some research I decided to purchase the 85mm 1.8G. Due to an amazon deal I also purchased the 35mm 1.4 Sigma Art.
I received both lenses yesterday, and I tried them on my D7000. I understand that being a 85mm lens, you need enough space for the autofocus to work (2.6 feet aprox), but the lens was not focusing at 3 or 4 feet either.
I could only focus using the single point focus and even with that when I depressed the camera shutter half way did not lock on the focus. ( I tried different focus combinations in the camera, plus different subjects)
I then tried the sigma lens and I did not any problem at all(this lens is know to be problematic with focus,, or at least that is what people complain about)
I believe that the lens is not functioning properly. Is this normal behavior for this lens.?
In addition, aside from the focal length, I licked the 35mm pictures better than the 1.8G. It melts the background so beautifully, and it sugarcoats the subject.
So I need some help:
1-Is the 85mm not functioning properly
2-If not, will a functioning lens give me similar picture quality results than the sigma? (probably not as the focus should not have anything to do with it unless I have a fake all together)
3- Is there any other nikon mount lens that would have similar picture qualities to the sigma with a focal length of 50mm or higher (zoom is ok too)
The sigma lens cost me "only" 200$ more over the 1.8g and this may be skewing my value/price determination as in theory the sigma should be twice as much. I picked the lenses based on reviews on sharpness and bokeh.
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text: RANCHO CORDOVA, Calif., May 14, 2013 (GLOBE NEWSWIRE) -- ThermoGenesis Corp. (Nasdaq:KOOL), a leading supplier of enabling technologies for the processing, storage of stem cells and other biological tissues, today reported results for the third quarter and first nine months of fiscal 2013. For the quarter ended March 31, 2013, the Company reported revenues of $4.9 million, comparable to revenues in the third quarter a year ago and compared to revenues of $4.8 million in the prior quarter. ThermoGenesis reported a net loss of $1.1 million, or $0.07 per share, in the third quarter of 2013, versus a loss of $1.8 million, or $0.11 per share, in the same period a year ago. In a separate press release last week, the Company announced it received registration approval for its AXP System used to concentrate stem cells from cord blood from China's State Food and Drug Administration. With this approval, the Company will immediately initiate commercial distribution of the product in China, one of the world's fastest growing cord blood markets. "We were very pleased with our top line performance for the quarter as our core business revenues, which excludes the divested CryoSeal and ThermoLine product lines, increased more than $700,000 or 19% versus the third quarter a year ago. This growth was driven by several factors, including an increase in sales of our AutoXpress ® Platform (AXP) disposables and our manual bag sets. In addition, we benefited from increased disposable sales from our products used to prepare stem cell concentrates from bone marrow, due to increased sales in the quarter to our distributor, Celling Technologies," said Matthew Plavan, Chief Executive Officer. "This growth in our core revenues was important especially in light of the fact we have divested the CryoSeal and ThermoLine product lines, which accounted for $1 million in revenues a year ago. These divestitures have also generated $3.5 million in cash, freed up internal resources and reduced operating costs," he continued.


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Kendall and Kylie Jenner Are Getting Their Own Mobile Game
It was only a matter of time.
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Kendall and Kylie Jenner are building their empire, what with Topshop lines, young adult fiction books, and fabled reality TV show spin-offs. So it was only a matter of time before the two sisters broke into the market Kim Kardashian has so forcefully made her mark in: mobile games.
The sisters announced the news on their Twitter accounts within seconds of each other.
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What will the game be about? Will you be trying to build a modeling career à la Kendall? Will you be able to buy character upgrades so your lips can eventually be as delightfully plump as Kylie's? And will their game be cross-compatible with Kim Kardashian: Hollywood so all those K-stars you earned will be worth something in the Kendall-Kylie universe? Mysteries!
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Feb. 18, 2005
Baltimore, Md. - The Loyola women's basketball team played a tough 40 minutes and came out victorious in a 56-43 win over Manhattan Friday night in Reitz Arena. The Greyhounds snap a six game skid with the win and improve to 8-16 overall and 7-8 in the Metro Atlantic Athletic Conference. The Jaspers fall to 10-14 overall and 6-9 with the loss.
The first half saw a lot of back and forth play as the score was tied three times and the lead changed hands four. The Greyhounds led by as much as four points twice including a 10-6 mark after a lay-up by Brittany Dunn at 13:20. Manhattan went on a 7-0 run just seconds later sparked by a Gabrielle Cottrell three for the 13-10 lead at 11:57. The Jaspers maintained that lead and pushed it to 17-13 at 7:14 before Jackie Valderas scored back-to-back jump shots for a 17 all tie. Scherle gave the Greyhounds the lead with a basket at 4:13 before another Manhattan three, this one by Joann Nwafili to give the Jaspers a 20-19 advantage. But Loyola refused to go into the locker room with the deficit as they scored six straight points for a 25-20 mark at 1:48. The Greyhounds had not allowed the Jaspers to score a point for over three and a half minutes before Donnette Reed layed in the final one of the half with 27 seconds remaining. Loyola headed into halftime with a 25-22 advantage.
Loyola stormed out in the second half, determined not to let the lead slip away. After a Manhattan basket by Michel Berna-Silva to start the break, the Greyhounds went on a 13-2 run over nearly eight minutes to claim a 37-26 lead. Nwafili ended the near eight minute scoring drought for Manhattan to bring Loyola's lead back into single digits, 37-28 at 12:05 but it never got any closer. The Greyhounds hit 9-of-11 free-throws over the final 11 minutes in the 56-43 final. Valderas scored six points for Loyola in that stretch and Lauren Troupe added five, including a three-point play.
Scherle led Loyola with 13 rebounds and eight rebounds as Valderas followed with 12 points and five boards. Both shot 50% for the field on the night. Troupe added nine points off the bench. Dunn, Harrington and Jill Glessner each added six.
Nwafili and Serra Sangar led the Jaspers with 13 and 12 points respectively. Berna-Silva led on the board with six.
The Greyhounds are back in action on Sunday, February 20 as they host Iona in the final home game of the season. Seniors Shannon Kelleher and Robbyn Poole will be honored before the 2:00 p.m. start.