%HTMLlat1; ]> http://www.chefs-cookware-plus.co.uk/blog.php/BlogID__6 Questions that bubble up when we're cooking 2008-11-20T11:03:21+00:00 http://www.chefs-cookware-plus.co.uk/blog.php/BlogID__6/BlogTextID__778__Does+the+Swiss+Diamond+Frying+pan+%28Induction%29+come+in+32cm 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... 2008-05-12T09:11:43+01:00 http://www.chefs-cookware-plus.co.uk/blog.php/BlogID__6/BlogTextID__623__So+How+Do+Induction+Hobs+Work 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... 2007-10-25T00:00:00+01:00 http://www.chefs-cookware-plus.co.uk/blog.php/BlogID__6/BlogTextID__622__Why+are+Stainless+Steel+Saucepans+so+Popular 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... 2007-10-10T17:08:27+01:00 http://www.chefs-cookware-plus.co.uk/blog.php/BlogID__6/BlogTextID__481__Caring+for+a+Swiss+Diamond+Frying+Pan 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,... 2007-06-23T11:41:40+01:00 http://www.chefs-cookware-plus.co.uk/blog.php/BlogID__6/BlogTextID__475__How+to+use+a+Cook%27s++Knife 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... 2007-05-28T21:24:22+01:00 http://www.chefs-cookware-plus.co.uk/blog.php/BlogID__6/BlogTextID__474__The+Swiss+Diamond%2C+Diamond+Reinforced+Surface+-+%2E%2E%2E+more+technological+questions+answered%2E 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... 2007-05-28T21:21:44+01:00 http://www.chefs-cookware-plus.co.uk/blog.php/BlogID__6/BlogTextID__468__How+to+select+the+right+Chefs+Paring+Knife+-+%2E%2E%2E+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... 2007-05-14T15:13:23+01:00 http://www.chefs-cookware-plus.co.uk/blog.php/BlogID__6/BlogTextID__429__Why++choose+a+copper+pan 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... 2007-04-25T20:44:40+01:00 http://www.chefs-cookware-plus.co.uk/blog.php/BlogID__6/BlogTextID__359__The+Cast+Iron+Guide+To+Cookery+-+%2E%2E%2Eor+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... 2007-04-07T00:00:00+01:00 http://www.chefs-cookware-plus.co.uk/blog.php/BlogID__6/BlogTextID__356__Rice+Cookers+-+Cooking+more+than+just+rice%2E%2E%2E 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... 2007-03-30T00:00:00+01:00