If you’ve got any of my other cooking articles here, you know I’m somewhat of a tri tip expert. I love it. Normally, I do mine on the grill, but there are times (especially when I’m busy) where I’ll cook it in the oven. And you know what? It still tastes great. Here’s how I do it.

First of all, you need to rub / marinade your meat however you like it. There’s no perfect way. I’ve done tri tips all kinds of ways-it’s the cut of meat I use when I experiment. However, you’re going to want some wet works for the cooking. This could be a mixture of olive oil and other ingredients or your preferred marinade.

If your meat is in the refrigerator, take it out for about 5-10 minutes before cooking.

Heat up your oven to about 425 degrees F. Make note that cooking times and temperatures can vary from oven to oven.

Next, place your tri tip on a baking pan fat side down. Drench a little of your preferred wet works over it and slide it in the middle of your oven. Set your timer for about 45 minutes. Your cooking time might be about 1 hour, but from about the 45 minute mark, you want to pay real close attention to the meat.

Here’s the key. Every 8-10 minutes, add some more marinade over the top of your tri tip. You may end up doing this 6-7 times depending on final cooking time. Remember to take it out before it’s actually done, because it will continue to cook for up to 10 minutes afterward. And I like to wrap mine in foil for 5 minutes before cutting it.

Lastly, if your cut of meat has a fair amount of fat on the fat side, start it in the oven with that side up for about 8 minutes and then flip it for the rest of the duration. If you’ve done everything right, your tri tip from your oven will be very tasty.

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www.zappos.com Product Description: # Use each pot as a standard stock pot or a pressure cooker. Talk about versatility! # Set includes: 1 x 8.0 Qt. Pressure cooker pot 1 x 4.0 Qt. Pressure cooker pot 1 x Pressure cooker lid 1 x Tempered glass lid 1 x Steamer basket # Constructed of premium-quality, heavy-gauge 18/10 stainless steel. # Interchangeable lids make each pot a pressure cooker or a standard cooking vessel. # Extremely easy to operate with a visual pressure indicator and an automatic pressure release setting. # Safety lock in the pressure cooker lid prevents opening the lid until pressure has been fully released. # Aluminum sandwich bottom assures fast, even heat distribution. # Cooks at 1 pressure setting: High (15 psi). # Includes a stainless steel steamer basket with trivet. # Suitable for all stove-tops, including induction. # Pressure cooker pot is dishwasher safe. # Pressure cooker lid hand-clean only. # Cookware Capacity: 8 qt # Cookware Capacity: 4 qt # Height: 7 1⁄2 in # Height: 4 in # Diameter: 10 in # First Handle Length: 5 1⁄2 in # Second Handle Length: 2 1⁄2 in # Weight: 105 oz

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Stainless steel cookware is a great choice for safe cooking. Many kinds of cookware react with the foods, either changing the taste of the food or even releasing harmful materials into the food that can cause imbalances or diseases. Many non-stick coatings like teflon are safe – but once they get scratched or overheated they can start to leak chemicals in the food that are according to some scientific studies dangerous and possibly carcinogenic.

Stainless steel cookware is very safe. Stainless steel is a mix of different metals: iron, chromium and nickel. Iron, as you are probably aware of is not a dangerous metal for the human body – one of the healthy aspects of spinach for example is that it has a lot of iron.

Chromium also is healthy for humans – between 50 to 200 (microgram) mg per day are recommended. Studies have shown that when you cook one meal in a stainless steel pan or pot it releases about 45 mg of chromium into the food – so that’s even less than what’s recommended daily, a very safe amount of chromium. That means even if you eat four meals a day that are all cooked in stainless steel pots and pans you would still be in the safe range, since 4 times 45 mg equals 180 mg (less than the daily 200 mg that are totally fine).

About nickel – nickel really isn’t something that you want to put in your body. Fortunately when you cook with stainless steel cookware there is very little nickel leaking into the food – so little that scientists and medical professionals consider it absolutely safe. The only people to whom the nickel might pose a threat are people who have nickel allergies. If you have a nickel allergy I suppose you already talked to your doctor about that. Since stainless steel cookware is used in so many public places (restaurants etc.) I suppose that it still is normally not that big of a threat, but again, check with your doctor.

To some this might all sound a little weird and they might be surprised that when they cook part of the cookware also gets into the food. But this is really normal, it’s the world we live in. You drink from a can and some tiny amounts of the can material will get into your drink. You drink from a bottle and some tiny amounts of the plastic get into your drink. When you cook there is heat involved which enforces reactions between different materials. This is nothing bad – remember that we human beings are designed to live in this world and to handle these kinds of things.

When you buy high quality cookware you can be pretty sure that it is safe to use – cause all these big brandname manufacturers have a reputation and they don’t want to risk lawsuits. Of course if you buy cheap noname cookware that’s a different case – which is one of the reasons why I always choose high quality cookware.

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American Kitchen by Regal Ware Stainless Steel 20-Quart Covered Stock Pot Feature

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American Kitchen by Regal Ware Stainless Steel 20-Quart Covered Stock Pot Specifications

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*** Product Information and Prices Stored: Apr 26, 2011 09:31:14

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