Frying pan is one of the most essential items in anyone's kitchen. Infact it is one of the most versatile kitchenware and thus accounts for a cook's most favorite cookware when it comes to cook quality meals and variety of dishes.
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Induction cooking is one of the latest trends in the cooking industry and it is gaining popularity from many chefs and homeowners, who love to love to spend some quality time in their kitchen. Whatever dish or recipe you want to cook; chances are that you will get amazing results with the use of induction hob.
What kind of saucepans would be best for you? Cast iron? Stainless steel? Aluminium?
There’s plenty to choose from. In fact, the choice is so wide that it can be a little bewildering, and they all have their advantages and disadvantages. To make things a little easier for you, here’s a brief overview of what’s available in the world of cookware materials.
Let’s begin with the oldest type of saucepan material:
Cast-iron pans have been around for hundreds of years, but are still popular today, and with good reason. Cast-iron pans is very tough and durable. It also offers excellent heat conductivity and retention, meaning that heat is distributed evenly and steadily, which is just right for long simmering times. Well looked after, it can last for many years and, with care, remains naturally non-stick. On the downside it can take a bit more effort to keep a cast iron saucepan clean. They also take a while to heat up and can react with food, especially the more acidic items. Enamelled cast iron eliminates these problems, however.
Probably the most popular saucepan material is stainless steel. This is an alloy that includes small amounts of nickel and chromium, making it highly resistant to corrosion. It doesn’t react with the foods you cook, is hard wearing, dishwasher-safe and can be fairly inexpensive. The drawbacks of stainless steel saucepans are that they are poor conductors of heat, but manufacturers address this by adding an aluminium or copper core to enhance heat transference.
Aluminium saucepans are light yet strong, inexpensive, corrosion resistant and conduct heat well. This material can, however, react to acidity or alkalinity. This drawback can be addressed by choosing anodized aluminium, rather than the raw form. This type of saucepan has aluminium oxide applied to its surface to make it nonporous and nonreactive. This a slightly costlier option and the coating can eventually wear away.
Hopefully this will make your choice easier. Just remember that there are no perfect saucepans, only those that are right for you.
Many people overlook the importance of quality cookware and hence miss the trick to make the dish go from good to great and tasty to delicious. If you are a serious cook, or simply want the best cookware for cooking, you will need to be more practical when it comes to choosing your cookware.
Cooking is really fun if you have got the necessary tools, utensils, cookware, etc. Baking is one of those activities through which several dishes or recipes can be made. No wonder, proper baking activity will also require some baking accessories without which baking process can't be executed. It is important that you understand those requirements and have bakeware sets accordingly.
When it comes to choosing your next kitchen knife set, the options can be a little daunting. As well as the different brands on offer, there are also many different styles and materials to choose between. Alongside pots and pans, knives are some of your most used kitchen items, so you want to know that you’re making an investment in a set that will perform well, and that you can use for as long as possible. Here are some of the basics to bear in mind when you’re making your decision. Basic categories Most people will be looking for a standard professional knife set for their kitchen, which at the very least includes a paring knife, utility knife and chef’s knife. As well as these, many modern professional knife sets also include a bread knife, carving knife, and santoku (a broad-bladed, multipurpose knife from Japan). It’s a good idea to invest in a set that gives you a sharpening steel, as this will allow you to prolong the lifespan of your knives. If you lean towards a more specialised type of cooking there are many knife sets that can cater to your needs. A Japanese knife set, for example, includes razor sharp blades with integrated holes to make delicately chopping vegetables and sushi preparation easy. You could also consider choosing a more robust metal type, such as Damascus steel, which maintains an edge for longer, and is practically indestructible. Taking care of your knives Knives naturally lose their edge, however well-made they are. This is why it’s so important to own your own sharpening steel. Contrary to popular belief, using a steel doesn’t sharpen the metal of the knife - instead it removes a microscopic build up of chemicals that forms on the blade’s surface over time. To sharpen, simply draw the steel along the side of the blade several times until its edge returns. It’s also important to choose a good housing for your knife set. The traditional wooden block design is much better than keeping knives in drawers, where they can scrape against one another. Better still is a magnetic knife housing, which allows you to attach your knives safely with no direct blade contact. Stylish options You may also be surprised to find that there are many different styles of knives - including coloured blades and inventively-shaped knife boxes. So check out the options to find something that best suits the feel of your kitchen.
Many people associate Easter treats with enriched breads and chocolate eggs, but there’s also a traditional savoury feast that serves as a great way to start the day. The Easter Casserole has many different variations, but the central idea remains the same; all of the components of a great fried breakfast baked together in one casserole pot. Here is a step by step guide to making your perfect Easter Casserole, along with a couple of fun variations you might like to try.
First for the ingredients: 8 slices of bread or brioche, cubed 100 grams butter 450ml milk ½ teaspoon salt ½ teaspoon dry mustard 5 eggs 200 grams grated cheddar cheese 500 grams sausage 250 grams mushrooms
Now for the recipe: - Cook your sausages and mushrooms first and set aside. - Melt the butter and mix with the chopped bread. - Grease the bottom of a good quality casserole dish. - Add the sausage, mushrooms and bread to the dish. Also add ¾ of the cheese. - Beat the eggs, season, and add the milk. - Pour the beaten mixture over the casserole. - Top with the remaining ¼ of the grated cheese. - Cover with foil and leave overnight in the fridge. - Bake for one hour at 180°C, gas mark 4. The casserole should be ready to serve after cooling for a few minutes. Making the casserole the night before not only gives a pleasant dense texture to the dish, but also makes preparing breakfast easy. Delicious variations for your less traditional Easter Casserole Dish:
Spicy Spanish breakfast If you prefer your breakfast to have a little bit more spice, a great alternative is to use some skinned chorizo alongside your conventional sausage. Also fry up some diced onions and peppers with the mushrooms, and dust the top of the casserole with some cayenne pepper just before baking to create a dish that’s a little sweeter and deliciously spicy. Hash browns and bacon Another popular variation is to use hash browns as your base rather than bread. In this instance, it’s important that you cook the hash browns beforehand, and layer them at the bottom of the casserole pot. Crisp up some bacon by coating with butter and grilling, and crumble this into the topping to add some texture and saltiness to the topping too. So there you have it - Easter doesn’t have to be all about gorging on chocolate eggs. These recipes give you a savoury treat that really feels like a celebration. You can try your own personal variations too; all you need is a good casserole pot and a bit of imagination to make your ideal feast.
Induction cooking or heatless cooking is one of the latest trends in the cooking industry, which is a lot more efficient, safe, time saving, and comfortable method of cooking. It does not require an open gas flame or red hot electric coils to produce heating effect.
One of the greatest inventions for your kitchen in the 20th century is, of course, non-stick cookware. Revolutionising everything from scrambled eggs to stir fries, these slippery little carbon-fluorine bonds take the scrubbing and elbow-grease out of cooked meals. However, most people aren’t familiar with the correct way to take care of their non-stick cookware, pans and utensils. Below are some handy hints to keep your cookware set in better shape, get your food tasting better (and healthier) and extending the longevity of your purchases.
First of all, let’s talk storage. The ideal way to store Teflon coated items is to hang them, so they’re not in contact with anything, especially other metals. If that’s not possible in your home, try to store them separately in a cabinet, possibly lined with a tea towel or napkin, to prevent scratching. This will keep the non-stick layer intact.
Secondly, don’t cook at temperatures that are too high. This is not only because slow-cooked food retains more flavour, but also because high temperatures could crack the coated layer. Another temperature-related tip is for after cooking: once you’ve finished, let the pan cool before you wash it. Just like with glass, transitioning quickly from a hot stove top to cold water in a sink can ruin the cookware set. Allow the utensil to cool to room temperature, and then clean it.
Thirdly, and perhaps most importantly, let’s talk about cleaning. Never use harsh cleaning products on your cookware set, and definitely don’t scrape or use anything abrasive. Agents like bleach will damage the surface of the cookware. The best way to keep your utensils clean is to use simmering water and washing up liquid. Use your hands or a cloth and be gentle. You want to get the longest possible life out of your purchase, and this comes from a little bit of care. If you’ve got any stains that won’t budge in the sink, you can use a washcloth or sponge and a little bit of grease. However, it’s important to rinse and dry after using grease or oil on your pans, as residue will cook into the surface and carbonise, causing food to stick. The aim of the game is to retain that slippery, non-stick surface for use time and time again.
So, next time you purchase a non-stick cookware set, remember these storage, temperature and cleaning tips. They will keep your kitchenware in good shape and your food looking and tasting great.
Having the right kitchen tools, like pots and pans, is elemental in preparing well cooked meals. Moreover, it also sets you up for years of cooking that is easy and enjoyable with cooking tools that will last a lifetime. Thus it becomes really important that you possess a properly stocked kitchen as one of your proud assets.
Perfect for stewing meat, boiling potatoes, heating soups and, or course, creating delicious sauces, saucepans are one of the most essential items in any kitchen and a must-have tool for any keen cook. Though there are plenty of cheap, basic saucepans available, there is a huge variety of higher quality, specially designed products to choose from too, giving chefs, mums and aspiring culinary geniuses the tools they need to succeed. If you’re considering investing in a new set of saucepans but aren’t sure where to start, take a quick look at this handy buying guide. Compatibility
Before you start shopping for your new saucepans, take a few moments to read the instructions for your cooker. Some appliances, like induction cookers, only work with certain materials, so your choice of saucepans will be limited from the start. If you have an AGA type cooker at home, pans with thick bases are perfect for keeping the heat in and cooking your food thoroughly. If you have an electric cooker or a hotplate, choose pans with wide, flat bases to ensure as much heat is transferred as possible. Materials When selecting a new saucepan, you’ll generally have a choice between aluminium, cast iron, stainless steel, glass and copper cookware. Each of these materials has its own range of benefits, so it’s up to you to decide which suits your needs best. Tough and durable aluminium cookware is suitable for almost all cookers – though it won’t work with induction hobs. Stainless steel is another very versatile material, especially when the saucepan is finished with a high quality non-stick coating. Cast iron is a fantastic material for cookware, however iron saucepans can be heavy so it’s best to avoid using them on ceramic hobs as they could damage the delicate surface. Glass is ideal for cooks who like to transfer their creations directly from the cooker to the freezer for storing, though it does take longer to heat up than other materials initially. As copper is an excellent conductor of heat, it’s ideal for use with all cookers. However, the material requires specialist care so make sure you read the instructions before you begin. Sizes The size of saucepan you choose will depend on your needs and the space you have available for storage. Ideally, you should invest in a set of at least three saucepans of various sizes. This should allow you to cook almost anything you try your hand at.
Over the years, cooking industry has evolved significantly to provide homeowners an array of kitchen tools, and thus has helped in making cooking ever so easy and comfortable. Moreover, they have also made conscious efforts to innovate cookware in a more health friendly ways. Non-stick frying pans are one of those innovations which is one of the most preferred choices for most of the cook these days.
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