From The Inquistive Kitchen...Chefs' Cookware Blog
Questions that bubble up when we're cooking
Postings for: Cookware
Filter Blog Postings by Date
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...)
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...)
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...)
Why Stainless Steel Pans Need a Good Base
(17th March 2007 00:00)
Aluminium or Copper?
Stainless steel is a poor heat conductor. To disperse heat (prevent "hot spots" and burning), an aluminium or copper disc must be added to the bottom of the pan.
The performance of stainless steel cookware is largely determined by how well... (More...)
The Qualities of Stainless Steel
(11th March 2007 00:00)
What 18/10 Stainless Steel Means.
When I first came to cooking, I knew nothing about different grades of stainless steel from which cooking pots and pans - and of course many other household items - are made. Wha, I thought does "18/10" or "18/8" grades means? So here is a quick... (More...)
What are Hard Anodised Pans?
(12th February 2007 15:19)
Another Cooking pan surface explained
Hard Anodising is a hi-tech engineering process, extensively used in the aerospace industry on components, which are subject to extreme heat and abrasion, such as jet turbine blades.
The hard-anodised surface is twice as hard as stainless... (More...)
