From The Inquistive Kitchen...Chefs' Cookware Blog
Questions that bubble up when we're cooking
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How Do I Care for my Gustav Emil Ern Knife?
(23rd September 2008 12:29)
A number of people have asked whether they can put their Gustav Emil Ern knives in the dishwasher. The answer is yes and no! To explain further, I have drafted the Care and Use guide below and will be adding this to the product details on the website... (More...)
Does the Swiss Diamond Frying pan (Induction) come in 32cm?
(12th May 2008 09:11)
A few customers have asked me this question. I believe that the Swiss Diamond Induction 32cm Frying pan is made, but it is not currently being imported into the UK. So the biggest size we do is a 28cm.
If it starts to be available in the UK I... (More...)
So How Do Induction Hobs Work?
(25th October 2007 00:00)
This always baffled me until I found the following explanation in dear old Wikipedia!
An induction cooker uses induction heating. A ferromagnetic or ferromagnetic coated pan is placed on top of an induction coil. The heat is generated from an... (More...)
Why are Stainless Steel Saucepans so Popular?
(10th October 2007 17:08)
Stainless steel has become THE standard material for cookware varying in quality from the very cheap, made with thin, cheap steel, to top quality, professional pans used by Master Chefs - like Paderno or Demeyere..
Why Stainless Steel... (More...)
Caring for a Swiss Diamond Frying Pan
(23rd June 2007 11:41)
We have just treated ourselves to a new 32cm Swiss Diamond frying pan. This replaces our 3 year old Jamie Oliver Tefal which is now parting company from its non-stick coating.
Swiss Diamond is a premium brand of heavy duty, professional quality,... (More...)
How to use a Cook's Knife
(28th May 2007 21:24)
There are many ways to hold a chef's or cook's knife but this is how the professionals are taught to do it:
1. Grip the knife around its bolster.
2. The bolster should be both your knife's balance point and a finger guard.
3. Only your last 3... (More...)
The Swiss Diamond, Diamond Reinforced Surface
(28th May 2007 21:21)
... more technological questions answered.
Swiss Diamond themselves claim that their technology is the greatest improvement in cookware since the introduction of the non-stick pan.
They guarantee a lifetime of non-stick performace because the non stick coating has been reinforced with real... (More...)
How to select the right Chefs Paring Knife?
(14th May 2007 15:13)
... a basic guide
I came across the following basic guides to paring knives, which I did not think I could better ... so here it is
Chef's or Spear Point Parers
These are the most common of all the paring knives and the most... (More...)
Why choose a copper pan?
(25th April 2007 20:44)
Copper is an excellent, traditional cookware material because it conducts heat so well. The copper layer heats up very quickly and very evenly. And whats more, it cools down again very quickly so it is very responsive.
Professional chefs prefer copper... (More...)
The Cast Iron Guide To Cookery
(7th April 2007 00:00)
...or cooking with cast iron
There are several reason that people rave about their cast-iron cookware. Besides being an ideal heat conductor, cast iron heats evenly and consistently, it is inexpensive and will last a lifetime with proper care, and it is an old-fashioned way to... (More...)
