Magefesa revolutionizes  the Spanish & International gastronomy scene with the help of prestigious chef Pacho González De Miguel.

As well as being a kitchenware and small appliance leading brand  who offers some of the most competitive products in the market, at Magefesa we have taken our passion one step further providing  you with the most  delicious recipes to prepare with your Magefesa cookware.

We are proud to introduce our chef and culinary consultant Pacho González de Miguel, who will be in charge to teach us how to cook the yummiest and most versatile recipes. He will cover all cooking aspects: from simple stocks to accompany your recipes to the most fancy dishes for a more formal dinner. He will also give us valuable tips so we can master some of the most basic cooking techniques as well as giving expert advice on how to maintain your Magefesa products in optimal conditions. 

So if you don’t cook on a regular basis or you are not very skilled in the kitchen, don’t worry, Pacho is here to share both the joy of cooking and how to make tasty food that is simple and  easy to prepare!.

We hope you are as excited as we are with the arrival of chef Pacho to our team. Through our mainly diffusion channels, we will launch our new cooking sections under the expert eye of Pacho.

www.magefesausa.com & www.e-magefesa.com websites:

On both sites, you can find a wide selection of recipes organized by categories (appetizers, desserts, etc.), general guidelines on how to clean and maintain your  products  in optimal conditions and  some of the best kept cooking secrets!

Our wordpress blog is another place where we provide you with exclusive news as well as extended articles about Magefesa products and suitable recipes to make the most of your cookware.

Youtube Channel:

Our chef Pacho will give us  step by step instructions on how to prepare featured recipes,  with some tutorial videos on both easy and  more elaborate meal.

Facebook:

As we always do on Facebook, we will keep you up to date with the latest cooking news and bring you  the most innovative recipes, as well as running great contest and promotions for our fans and friends.

Soon we will be launching a new section: Ask Pacho, where all of you will have the  chance to ask our  expertise chef  Pacho all the questions about  the recipes, preparation  process of the dishes, cooking tips and techniques…. so that your dishes come out perfect!.

Twitter:

Another Magefesa communication channel for those who don´t have a facebook  account and want to be in touch with us.

So you are all invited to enjoy our new gastronomy sections! Hoping we can help you to improve your cooking skills and encourage you to get more experimental in the kitchen so you can surprise your family and friends with new, exciting textures and flavors!.

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The 2012 Walmart exhibition, held in Guatemala, will be the scenario for the launch of newly improved Magefesa products in Central America. 

The event, the largest sale exhibition in this part of the world, offers both the manufacturers and distributors the chance to meet and close profitable distribution agreements at an international scale through the prominent supermarket chain, with the assistance of more than 1,000 executives and Walmart buyers who will meet with the representatives of the participant brands from around the world.

Magefesa, as a leading and representative brand of Spanish household goods overseas, will take part at the event with its timeless, best selling products.
The pressure cooker will take an important role at the show for its quality and design “made in Spain” with the best conditions of durability and usability. As a representative of its line of pressure cookers the company will  display in a prominent place at the stand efficiency icon : Practika Plus.

This super fast pressure cooker, made of stainless steel, beats records when it comes to cooking times, reduced by up to 70% when compared to traditional stovetop cooking methods.  It is compatible with all kinds of hobs including induction, and very safe thanks to its five safety mechanisms: automatic locking system, pressure sensor, its safety and regulating valves, and a lid window. A must-have cooking tool every kitchen should have in today’s modern world. 

At Magefesa we are proud to have loyal  customers throughout many countries in Central and South America, and make sure our quality and long lasting ” made in Spain” products  reach every corner of the world.

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The International Home and Houseware Show in Chicago (IHHS) is the most important in the country and one of the most important shows in the world. In its latest edition, it gathered 2,100 companies from over 40 countries, a 4 day event where vendors and industry professionals meet each year.

According to Derek Millar, Vice-President of International Housewares Association(IHA): "the International Home and Housewares Show has become a market  who is driven by design, promising to attract  many new international buyers interested in introducing new designs and trends in their own markets".

The fair, known for its careful organization, is structured around several pavilions, distributed in the following way: a cookware pavilion, another for small household appliances, and the one reserved to organization and maintenance purposes. On the previous edition renowned Chefs had a prominent role at the fair, where they could be seen doing demonstrations with different products from pots and pressure cookers to basic everyday kitchen utensils. Not to mention the exceptional venue at impressive Mc Cormick Place, definitely a plus for attendees.

As every year, Magefesa will take part on the show, introducing the latest in cookware and promoting the health benefits of Mediterranean cuisine from exhibitor number.

For the occasion, Magefesa will exhibit its most emblematic products, from pressure cookers and cookware sets to tableware and teapots, and will launch two new exciting products: a convenient frittata pan and traditional Spanish polished steel paella pans, hoping they will delight the American public.

The Spanish brand will also introduce its new gastronomic adviser: Pacho Gonzalez de Miguel, a renowned Spanish chef with more than twenty years of experience. Being part of the development and innovation process of the Mediterranean cuisine, he has worked in many restaurants throughout the country. Always surrounded by great professionals he has provided his particular vision of the international and Spanish cuisine from their different perspectives and develop the ability to know what ingredients would best suit each dish, as well as master the most refined culinary techniques.

As the culinary expertise of the company, Pancho will cook some the most sophisticated yet simple to make recipes, using the brand products. He will also show attendees the versatility of certain products such as the pressure cooker, converted now into a multi-functional tool who can cook traditional stews cook and many other dishes like a fish cake that you would never imagine preparing in it.

In our ongoing please our loyal American customers, Magefesa will have chef Pacho preparing some of the countries’ favorite dishes, cooked in the healthiest way possible with our products. He will also play an important role at the fair by offering practical advice on how to use and care for our products, as well as answering any questions regarding the preparation of both  the  traditional American  and Spanish recipes featured on the show.

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On the latest edition of the prestigious international fair the Magefesa stand witnessed an spectacular turnout of visitors. A regular exhibitor at the show for many years, Magefesa launched the latest on its "Made in Spain" cookware products. From a new exciting line of polished steel paella pans and nonstick frittata pans to improved versions of US best selling pressure cooker and cookware sets.

On the pursue to promote the healthy Mediterranean diet in the U.S.,Magefesa exhibited its products from a more dynamic and didactic perspective, promoting  the "Made in Spain" value through professional cut and tasting of Iberian ham, and the sampling of  assorted tapas. All carried out by the experts hands of the brand´s new gastronomic adviser, Pacho González De Miguel, a renowned chef from Spain with more than twenty years of experience. An important figure in the development and innovation process of the Mediterranean cuisine, he has worked in numerous well known restaurants throughout the country.


The success of the brand at the fair this year rooted in the careful design and display of products on the exhibitor, along with the tasting of emblematic Spanish products such as Iberian ham, and the projection of a full video on the 60-year-history of the company, all of which attracted a  big number of vendors and distributors alike, who showed great interest on the brand and closed substantial sale agreements with the company in the US.

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Since we first introduced our pressure cookers to the U.S.market in the mid-1980s they have become a favorite among many expert cooks and food enthusiasts.

Sassy Knutson, a Personal Chef and founder of the website   has tested our Super Rapid III pressure cooker with a tasty vegetarian lentil soup recipe. 

Here is a bit more about Sassy, and what she has to say about our cooker.

"Back in 2003, I was a Personal Chef looking for ways to decrease the time I spent in the homes of my clients preparing beans, soup, and stews.  A friend suggested I try pressure cooking.  

Well, my previous experience with pressure cookers was SCARY, to say the least (remember the old jiggle-top cookers?  Ack!).  But she explained pressure cooking had come a LONG way, and recommended I check out Magefesa’s Super Rapid II.  I fell in love instantly, and was whipping up beans in no time at all.  The Super Rapid II will always hold a special place in my heart.  

So I was VERY excited when I heard Magefesa came out with an updated model, the Super Rapid III.  I’ve been playing around with this new cooker, and WOW I am so impressed.   

The first thing I noticed is the Super Rapid III is not as heavy as the Super Rapid II.   So it’s easier to handle and carry, which is important when dealing with hot foods.

The Super Rapid II is also very, very quiet, from the time you lock on the lid until your cooking is complete.  In fact, I’d be willing to bet it just might be the quietest cooker on the market today.  

In addition, it’s extremely responsive, and quite easy to regulate the temperature.  (Even on my electric stovetop!)  Once high pressure is reached, the cooker retains the pressure well.  So you can actually shut the heat off or remove the cooker from the burner and the cooker will stay at high pressure for quite a while, which conserves energy.

What I love so much about the Super Rapid line of cookers are the short handles on both sides of the cooker, which stay cool enough to handle.  This is especially important when you want to carry your cooker over to the sink to “quick release” the pressure.

Anyone familiar with the Super Rapid II will know that pressure cooking was made simple because of the small red button in the lid (Pressure Indicator) that signifies low or high pressure.   Well, I’m happy to say that the Super Rapid III carries on this tradition.  Simply allow the small red button to rise to the first line to reach low pressure, and the second line to reach high pressure.  How easy is that?  

All in all, I am overjoyed that Magefesa chose to update their Super Rapid II into this fantastic new edition, the Super Rapid III.   

Here’s a yummy recipe I made in the Super Rapid III – hope you enjoy!" 


Patty “Sassy” Knutson

Chief Cook and Bottle Washer

VeganCoach.com

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Is there anything more satisfying for a cook than coming across a pan able to excel at browning and searing while making cleaning a breeze?

This stroke of luck is what Corby, a talented and devoted cook from El Dorado, California, has experienced while developing a crust on some delicious Latin Spiced Pork Tenderloins he was cooking for a weekend meal. Not to mention that the pan in question is part of a frittata set, so versatile that before you know it, cooking a Spanish potato omelet for that upcoming friends gathering, or flipping your Sunday’s pancakes in it will be part of a new routine in the house. 

At Magefesa we encourage you to meet Corby and his lovely wife and professional photographer Karen through the inspirational and beautiful blog they have created together. You’ll get instantly hooked!

Read the full article on: WE CALL HIM YES CHEF BLOG

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When we were first introduced to Victoria Amory at a fair event in NY, we got instantly captivated by her passion about good food, warm personality and excellent communication skills.
A devoted wife and loving mom to her husband and three boys, Victoria finds joy in developing tasty recipes for those she loves. She writes about food, entertaining and lifestyle for local and national magazines and newspapers such as Quest Magazine, Food & Wine, Miami Herald Home & Design Magazine and  Palm Beach Daily News,  being herself the author of  three books Delicious!, Delicious Flavors and Palm Beach Entertaining.
Born and raised in Spain, Victoria is the daughter of Count and Countess de la Maza, from whom she learnt the ins and outs of home entertaining etiquette, skills she would later mastered by hosting numerous corporate special events and chairing fundraising parties in New York. 
She now lives in Palm Beach, Florida, where she runs her brand new websitewww.victoriaamory.com , full of fabulous recipes and valuable information on cooking and lifestyle.
The following “Pressure cooker Lamb and Orange Tagine” is the first of a series of mouthwatering recipes she will be developing for us. Enjoy!

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From September 17th through September 30th, José Andrés and his team at Jaleo restaurant, will allow Washington the opportunity to celebrate the spirit of Spain through with a two-week event featuring master of paella Chef Rafael Vidal, as the special guest this year. 

The Valencia-born chef, famous for his preparation of the dish in the authentic technique over a wood fire, will be creating exciting new paella varieties such as Fideua negra con pulpo, paella of black noodles with octopus and Arroz con col y costillas de cerdo, paella with Ibérico ribs and cauliflower in front of a limited number of guests, who will need to make their reservations at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Additionally, 15 participants will have the opportunity to learn how to make classic paella with Jaleo's Head Chef, Ramón Martínez, who will lead two cooking classes throughout the festival.

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Located in the trendy neighborhood of TriBeCa the 17-seat eatery has made it to the elite corps of gastronomic New York in less than a year.
Its owner and executive chef Matthew Lightner, a native of Oregon, was trained in Mugaritz, Basque Country, under the directions of Andoni Luis Aduriz. He participated in the Young Chefs Culinary Scholarship in Spain, an intensive 8-month training program created in 2007 by the Spanish Institute for Foreign Trade (ICEX) in response to the growing international influence of Spanish cuisine.

Since its opening earlier this year, Atera, which only offers 20-plus course tasting menus at $165 per person, has captured the attention of diners and critics alike. Impressed by the modernist cuisine served at Atera, Michelin has awarded two stars to the avant-garde inspired venue in his upcoming 2013 Red restaurant guide for New York City hotels and restaurants.
Lightner “shows a style of cooking that is not only unusual but pretty much unique in New York,” said Michael Ellis, international director for the Michelin Guide, during a phone interview, adding that at Atera “you find food that you will not find anywhere else.”

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The popular US magazine has celebrated the 9th edition of its “Top 100 Tasting Event”. The show, which honors those wineries from around the world that delivered the best overall performances in wine and spirits tastings throughout the year, took place on October 17 in San Francisco Bay Area.

Since its inception nine years ago the event has been a success, with Bay Area chefs and local artisanal purveyors serving signature specialties to complement the premier bottlings of the honored wineries.

Five Spanish wine producers from three different regions in Spain were on the list this year. Pago de los Capellanes, from the heart of Rivera de Duero, Mustiguillo from Valencia, and the Riojan López de Heredia, Marqués de Murrieta and RODA.

The "Wineries of the Year" have been profiled in the Winter issue of Wine & Spirits, available on the US news stands since October, 2012

Wine and Spirits Magazine

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