The Cookware HeadQuarters
Best Cookware Reviews and Consumer Guide
10 Steps to Season Your Cast Iron Cookware
Published June 13, 2011How to season your carbon steel Wok?
Best traditional woks are made of carbon steel material. What is a carbon steel? Carbon steel is usually rolled or hammered into tiny thin sheets of material. Material supposed to be strong and holds heat well enough. Hand hammered and double to triple ply woks are generally best quality.
Important note: This seasoning technique is bare Cast Iron, if you have Enamel Coated Cast Iron cookware, it will not need seasoning.
Step 1:
Wash the wok in hot water with mild detergent soap with a sponge.
Step 2:
Scrub the exterior with scrubber but do not use anything abrasive inside the wok pan.
Step 3:
Rinse the wok in water and dry it completely with a dish towel.
Step 4:
Place the wok on high heat stove top.
Step 5:
Turn… Continue reading
Frequently Asked Cookware Questions and Answers
Published May 31, 2011Here are some of the questions and answers that may help you with understanding cooking and product terminology much better. If you have any questions, please write to us via contact form. Our team will try our best to publish right answer right here for you. We try our best to answer our reader’s questions as often as we can. Feel free to ask on comments or via contact form.
How to clean your non-stick pans?
You can hand wash the non-stick pan using mild dish soap and soft sponge. Wait until pan is cooled off before washing. If your pan is not made of anodized aluminimum, it can be placed in dish washer to clean. To remove any stuck-on food, use a soft plastic scrub-brush or sponge and a gentle and mild soap.
Can I put Le Creuset in… Continue reading
Calphalon Commercial 13-Piece Hard-Anodized Cookware Set
Published April 21, 2011Calphalon 13-pc. Commercial Hard-Anodized Cookware Set
You can update your kitchen with this great looking cookware set from Calphalon called Calphalon 13-pc. Commercial Hard-Anodized Cookware Set. The charcoal-gray matte finish of the Commercial Hard-Anodized series not only looks sophisticated but is impressive in performance: Pan from this set can sears meats over medium heat, cooks evenly, and stays stick-resistant without having a nonstick finish that can eventually peel. Moreover, hard-anodized pots and pans are safe to use with metal utensils and under the broiler. Riveted on for strength, the stainless-steel long handles stay cool during stovetop cooking and are oven-safe and lids are oven safe as well.Heavy-gauge aluminum is responsive to temperature changes. These pans feature the original Calphalon hard anodized surface, which is non stick without the Teflon coating and worry about the peeling. You do… Continue readingHow Many Type Of Bake Ware Are There?
Published April 14, 2011Bake Wares
Most of the bake ware are non-metallic cookware and can be used both in conventional and microwave ovens. Except a few ceramic cookware from Corningware brand, most non metallic cookware can not be used on stove top. However, they make part of complete cookware solution and let’s look at a few of these material in details.
Also see: Best Bakingware For Your Kitchen ——————————————————————————————————
Ceramics
There are generally 2 types of ceramics cookware found, one is glazed one such as porcelain and other one is unglazed such as Terra cotta cookware. Some of the glazed ceramics in past have held high levels of lead, so before buying one, make sure it is lead free to avoid any health risk. Terra cotta has porous surface and suck lot of liquid and are good for steaming the food.
Click here… Continue reading
What is 18/10 Stainless? FAQ about Cookware
Published April 11, 2011What is 18/10 stainless steel mean? and what is grade 304 and 316? Do they mean same thing?
We recommend 18/10 stainless cookware Stainless steel is actually an alloy of metals including steel, carbon, nickel and chromium combined. There are three type of stainless steel available.
1) 18/0: 18% chromium, 0% nickel, 82% other metals 2) 18/8: 18% chromium, 8 % nickel, 74% other metals 3) 18/10: 18% chromium, 10% nickel, 72% other metals
Detailed explanation:
Steel is an alloy that combines various metals including iron, carbon and other metals. Stainless steel made from various metals to make final combination of material to be stronger, harder, greater resistance to corrosion and rust.
Chromium gives resistance to corrosion and rust and nickel gives its shine. Hence, many nickle free cookware will be not shinier. Many experts believe that 18/10 combination meaning… Continue reading
Learning About Non-Stick Cookware Material
Published February 27, 2011Non-Stick Cookware
Until 1940’s there was not a non-stick cookware, around that time the new substance was found to be polytetrafluoroethylene, or PTFE, or other fluoropolymers found to be exceptionally slippery substance that is used to make non-stick cookware. When steel or aluminum cookware are coated with these PTFE, in order to make non-stick cookware where food just comes off easily and without the need for using excessive oil or butter in a pot or pan making it more healthier ways to eat.
Many people love using non-stick for making omelet, crape etc as they are easy to flip, cook and clean. Regardless of what other may say, you will not need every cookware to be non-stick. Non-stick cookware are great for Sauteing, shallow frying, Omelet, crepe, stir frying etc, so buy at least saute pan, shallow frying… Continue reading
Cookware Pieces Guide
Published February 21, 2011Here we will look at the various cookware pieces that you may want in your cooking set for you or your loved ones. Often time, people would buy a cookware set, which generally would have all cookware pieces needed for basic cooking. Sometimes, we like to buy extra or stand alone cookware pieces when we are replacing a cookware piece or just trying out new product.
How do you know what cookware pieces are needed and how to best use them? Here is cookware pieces guide that will show you all popular and some unique cookware pieces for your home kitchen.
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Saucepan:
Saucepan is one of the most used cookware in most household. You can make sauce, soup, chilli, cook rice, steam or boil vegetables, make stew, and much more in it. Saucepan is made from various material and… Continue reading
Adavantages and Disadvantages of Copper Cookware
Published November 27, 2010Copper Cookware
Copper cookware looks great to cook and put display on your pot rack. Copper and is very good heat conductor meaning you food will cook evenly and cook will have better control over food being cooked in it. Lot of professional chefs tend to use copper cookware because of its heat conductive property but it can be expensive however it can last life time, if properly taken care of it.
Advantages:
- Very good heat conductor
- Cooks food evenly
- Better control over cooking
- Can last life time
Disadvantages:
- Can be expensive
- Can react with some food (meaning color and taste can change)
- Most require hand washing and frequent polishing.
Our recommendation:
If you buy copper cookware, remember to polish often to preserve its beauty. It can be displayed beautifully in your pot rack to show off its great… Continue reading
Learning About Cast Iron (Bare and Enamel Coated)
Published July 29, 2010Cast Iron
Cast Iron can withheld high heating that makes it not only great for stove top cooking but also oven baking too. Cast Iron cookware are slow to heat up but once it hot, it holds its heat for longer period and great for even cooking. Cast Iron pans are great for searing and outdoor cooking as it holds heat better even if outside temperature fluctuates. If you season your cast iron pan, it can work almost like non-stick pan without chemical coating. It is not easy to maintain cookware though, as it can rust or create acidic food reaction if food is kept in cast iron pan for long time.
Advantages:
- Good heat conductor
- Great for outdoor cooking as it retains heat well
- Easy transfer from stove top to oven
- Can work like non-stick if seasoned properly… Continue reading
Learning About Stainless Steel Material
Published April 3, 2010Stainless Steel Cookware
Stainless Steel is one of common type of cookware found in most home. Stainless steel is actually an alloy of metals including steel, carbon, nickel and chromium. Its gets its name because it does not stain and is because of its ability to resist dents and scratches. It does not react with acidic or alkaline food type. It is relatively cheaper but poor heat conductor. In order to overcome this quality choose stainless steel cookware that has copper or an aluminum core, so that food can be cooked evenly.
Advantages:
- Durability
- Ease of cleaning, most dishwasher safe
- Cheap to reasonable pricing
- Looks good
- Scratch and dent resistance
- Does not react with acidic food
- Will not rust
Disadvantages:
- Not a good heat conductor
- Some food will stick at bottom of pan
Our recommendation:
Because Stainless steel is… Continue reading
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