Now we're cooking.

• Position: What's New? - From Meyer Corporation - Brief Article

The days of simple pots and pans may be ancient history. Nowadays, there seem to be specialized versions for virtually any usage, each with its own clever gimmick to make it invaluable. Take, for instance, the following quartet of novel items for the kitchen:

The Meyer Corporation, Vallejo, Calif., via its Circulon division, has virtually eliminated the danger of burning yourself while draining liquid from cooking utensils. The five-quart Straining Colander Stockpot ($100) has a perforated lid, with a number of large holes on one side and small ones on the other. Simply hold the pot over the sink without removing the cover and tilt it to strain out water from pasta or vegetables, or pour soup into containers while keeping the stock (meat or chicken, bones, veggies, etc.) inside for later removal. With the lid on, there's no chance of steam scalding your face, as it could should you lift the cover off a boiling pot. The nine-inch Straining Saute Pan ($60) serves the same purpose, utilizing spouts on either side--large on one side, small on the other--to pour off fluids. Both of these cleverly designed items are made of anodized aluminum for best heat conductivity, have stay-cool handles, and are easy to clean thanks to their nonstick interiors. They are available at specialty and department stores.

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The 5-Ply Stainless Steel Clad Roaster ($220) from KitchenAid Cookware, Vallejo, Calif., is built to handle up to a 24-pound turkey in its capacious 15" x 11.75" x 4" rectangular interior, though the prime attraction is the rugged nonstick roasting rack that nestles within it, suspending the bird or roast above the fat that...