From The Inquistive Kitchen...Chefs' Cookware Blog

Questions that bubble up when we're cooking

Claire - Chef's Cookware

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Rice Cookers

(30th March 2007 00:00)

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...)

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...)

Lamb Shanks

(1st January 2007 00:00)

This suggested recipe is very much French influenced. I have not given quantities as these will depend on the number you are cooking for. Lamb shanks A good meat... (More...)

Seasonal Pudding

(22nd December 2006 11:29)

Our daughter's school's Christmas play in 2006 had a Victorian theme and she loved one of the songs in which the children pleaded for "Figgy Duff." We looked up some recipies on the internet and, using the Newfoundland recipe as a starting point, came... (More...)

What is the difference between stainless steel utensils and silicone utensils?

(18th December 2006 12:51)

There are certainly many differences between stainless steel utensils and silicone, however, neither is clearly superior to the other. It is mostly down to the individual needs of the chef. The main selling points of silicone utensils are that they are... (More...)

Our Best Selling Christmas Presents for 2006

(18th December 2006 11:00)

We have had a busy run up to Christmas at Chef?s Cookware Plus, during which time some our products have emerged as clear best sellers. So, in case you are still scratching your head for present ideas, here are the products that sold well this... (More...)

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