From The Inquistive Kitchen...Chefs' Cookware Blog
Questions that bubble up when we're cooking
Postings for the topics: Articles, Cookware care
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How Do I Care for my Gustav Emil Ern Knife?
(23rd September 2008 11:29)
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...)
The Cast Iron Guide To Cookery
(6th April 2007 23:00)
...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...)
Rice Cookers
(29th March 2007 23:00)
Cooking more than just rice...
The preparation of rice has traditionally been a cooking process, which requires attention to ensure the rice is cooked properly. Rice cookers simplify the process by automatically controlling the heat and timing, while at the same time freeing up a... (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...)
How a pressure cooker works
(21st February 2007 00:00)
Its coming back into fashion again?
Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because water's boiling point increases as the pressure increases, the pressure built up inside the cooker allows the... (More...)
Sous-Vide
(12th February 2007 16:22)
Cooking at low termperatures
Sous-vide is French for "under vacuum", is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures. Food is cooked for a long time, sometimes well over... (More...)
Epicurean Chopping Boards
(30th November 2006 16:19)
You really can believe all those features!
Wood chopping boards have been in use for centuries and for the most part they are no different than they always were...until now. Wood has finally come of age with modern yet natural cutting surfaces that are dishwasher safe, highly functional... (More...)
Non-stick pans - How does the coating work? Does it need special Treatment.
(16th September 2006 11:33)
Some clever cook asked -
"If non-stick pan coatings are non-stick, why do they stick to the pan?"
The answer is that it is not actually a NON-stick coating. It will stick to some things under certain conditions but not to others, Fortunately pans in... (More...)
