What is the Best Cookware to Buy For Your Kitchen?

What is the best cookware for your kitchen and what should you consider when buying it for your kitchen? When shopping for pots, pans and other cookware some people are only concerned about the aesthetic and whether or not it is the color to match the rest of their kitchen décor and there is absolutely nothing wrong with that approach.

However if you take your cooking seriously you will most likely want to take a more functionally approach when choosing the best type of cookware for your kitchen.

Cookware Sets

One of the key things to consider when choosing pots, pans, or any type of cookware set is the material that it is made from.

Some of the best rated cookware for heat conduction is copper but it is expensive and is reactive to certain acidic foods.

Copper, to some degree cast iron and aluminum react to certain acidic foods like tomato sauce which may change the flavor or color of the food you are preparing. The one exception to this would be anodized aluminum, which does not react to acidic foods.

So what would be the best cookware to buy for your kitchen? In my opinion the most versatile cookware for the kitchen is made of stainless steel. It will not pit or corrode and doesn't react with acid.

However it does not conduct heat efficiently so in the higher quality pots and pans some manufacturers will sandwich aluminum between the internal and external layer of the stainless steel. This greatly increases heat conduction and efficiency of the stainless steel cookware.

In my opinion I think the best cookware sets are ones that offer basic shapes and sizes and the handles and lids are all metal. The reason why I prefer all metal handles and lids is because you can start your cooking process on the stove top like searing or sautéing and then finish the cooking process in the oven or under the broiler all in one pot or pan.

Also it has been my experience that even after you have purchased the best type of cookware for you cooking needs, there will always be a few specialty pieces that you may need to purchase in order to supplement your set.

What is the Best Cookware to Buy For Your Kitchen?

You will find more information about what is the best cookware to buy here. Or visit http://cookware.resourcesandinfo.net a web site dedicated to all types of cookware including gourmet cookware.

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Pork Crackling

Pork crackling used to be something that was available at a price from supermarkets in the form of "Pork Scratchings", that is until I discovered that secret that is about to be shared to all and sundry via this short article.

Years ago, I used to rely on, let's say, more traditional chefs who advocated that all I required to make the perfect piece of cooked pig skin was a sharp knife and a very hot oven. I seem to remember that it was vitally important to strive to the point of impossibility to TRY to keep the thing as dry as possible before it went into the oven. They used to say that if your crackling ended up a little tough, then it was the chefs fault as he hadn't kept it dry enough before it was cooked.

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Things the moved on and I followed the line of thought that if the crackling was cut from the joint first, turned upside down and cooked face down in water for ten minutes, covered with tin foil. It was then dried and cooked at a very high temperature, the perfect crackling would simply emerge from the oven when it was ready. True, there was a slight improvement my old aunt Ethel was able to chew the stuff without breaking her teeth or having to spit the stuff out into a tissue, but the amount of effort involved tended to relegate crackling meals to those days when there was absolutely nothing else to do.

However, one Sunday afternoon, when believe me there WAS plenty to do, I cut the crackling from the joint in order to cook the pork in my slow cooker. The crackling was cooked on a high temperature for 45 minutes. On coming out of the oven it was chopped into pieces using scissors and hey presto, the most wonderful crackling that I'd ever had in my life was created.

Pork Crackling

After dinner, I sat back, let everyone else do the washing up and did some work on my london nanny jobs website with a cup of coffee.

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How to Make Brown Gravy From Scratch

Brown gravy is usually made from the pan drippings from a beef dish. The little bits left in the bottom of the pan help deepen the flavor of the gravy, but you can make gravy without these drippings. You want to be sure to use a good tasting liquid or broth. You can extend pan drippings with broth or water to get enough flavorful liquid to make the gravy. But, as my daughter asked, what do I do for meatloaf or other meats that don't provide pan drippings? Here is a basic brown gravy you can make anytime.

To make one cup of delicious brown gravy you will need

• 1 cup of beef broth or stock (stock will give you a little richer flavor)
• 2 tablespoons sifted flour OR 1 tablespoon of cornstarch
• 1 tablespoon butter (or you could use olive oil)
• 1 packet HERB OX beef bouillon ( I prefer this brand because it has 0 sodium and a great flavor)
• Salt and pepper to taste

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In a small saucepan melt the butter over medium heat. Stir in the flour and cook until the flour is dissolved into the butter and begins to turn a light brown. This is the RUE. It should resemble a spoonful of peanut butter. If you choose to use cornstarch instead of flour, dissolve 1 tablespoon of cornstarch in 1 tablespoon of cool water and set aside.

Into the RUE you want to add the beef stock or broth, maintaining medium heat and stirring as you add the liquid. Continue stirring until the mixture begins to boil. You will see it thicken as you continue to stir. Add the packet of bouillon and salt and pepper to taste. That is it. You now have a delicious gravy.

If you are using the corn starch option, add the stock or broth to the melted butter over medium heat. Dissolve the bouillon into the liquid. Over medium heat, add the cornstarch mixture (stir it so that any cornstarch that has settled to the bottom is re-mixed with the water). Cook and stir until the mixture comes to a boil. Remove from heat and salt and pepper to taste.

For a tasty treat make the gravy as described and add one can of cream of mushroom soup. This is wonderful on any beef dish and will add yet another depth of flavor to your table.

With a little care you can easily make a gravy that will have your family asking time and again, 'Did you make gravy tonight?'. I hope you will give it a try soon.

How to Make Brown Gravy From Scratch

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How to Fix Your Cheesecake - A Troubleshooting Guide

A cheesecake should be relatively trouble free but occasionally problems do come up. Over the years, we've been asked the following questions.

"What's the easiest way to make crumbs for my crust?"

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Lots of folks use a food processor; we don't bother. We use a heavy duty zipper-type plastic bag and crush the crackers or cookies with a rolling pin a few at a time. We save the plastic bag for the next crust. If we're in a hurry, we just use packaged graham cracker crumbs rather than crushing crackers.

"I have lumps in my cheesecake. How do avoid those?"

Most likely the lumps are from globules of cream cheese in your batter. Before adding any of the other ingredients, beat the cream cheese and granulated sugar together until completely mixed. The sugar crystals will cut through the cream cheese breaking up the globules. In the heat of the oven, the sugar will melt further breaking up any pieces.

If your recipe calls for chocolate, either white or dark, the lumps could be chocolate. When the chocolate is mixed into the cool batter, it solidifies and creates lumps. To avoid that, make sure your melted chocolate is hot, well above the melt point. With your mixer running, drizzle the hot chocolate into the batter. With the chocolate hotter, it will disperse before setting up.

"I bake my cheesecake for the time specified in the recipe and the center is still soft. What am I doing wrong?"

You're probably doing nothing wrong. Baking times in recipes are always estimates and can be affected by the temperature in your oven (calibrated temperatures are seldom right), the depth of the batter, whether the pan is light or dark (dark pans bake faster), how cold your batter is, and other factors. Don't worry about the time and just bake it until it done. (See the next question.)

"How do I tell when my cheesecake is done?"

There are three ways. You can gently shake the cheesecake. If only the center is still jiggly, it's done. This is not very precise but with practice, you can get good with this method.

The most common way is to stick a knife in the batter about one-inch from the center. If it's done, it will come out clean.

The most precise way to tell when a cheesecake is done is with an insta-read thermometer. Stick the probe in the center of the cheesecake and see what it reads. A cheesecake is done when the internal temperature reaches 170 degrees. That's when the proteins in the eggs coagulate.

"How do I stop my cheesecake from cracking?"

A cheesecake top without a crack seems to be the ultimate measure of success. It shouldn't be. A crack doesn't affect the taste. Many cheesecakes are topped and the topping covers any cracks.

There may be a number of reasons for cracks:

- Too much air incorporated into the filling may cause cracks.
- Too much baking time will over bake the filling and is a common cause of cracks.
- Uneven baking may be a cause. If you are using light gauge, reflective pans, consider switching to heavier gauge, dark pans.
- Too high of heat may cause cracking. Consider baking at 325 degrees instead of at 350 degrees.
- It your cheesecake cools too rapidly, it may develop cracks. Don't let your cheesecake cool in a draft.

Cheesecakes with starch in the filling are less prone to cracking.

"My crusts crumble when I try to serve my cheesecake. What am I doing wrong?"

It's the butter that acts as the mortar holding the crumbs together. The butter needs to be well mixed with crumbs. There has to be enough butter, a minimum of four tablespoons per crust. The mixture needs to be compacted with firm pressure. We use a pastry tamper or heavy mug to compress the bottom and to press the sides.

Always cut and serve your cheesecake cold. That way the butter is a solid. If the cheesecake gets too warm, the butter melts and the crust will crumble.

Baking a crust is not necessary but it does tend to hold the crust together. The sugar melts in baking and tends to hold things in place once it cools and sets.

"I always seem to muck up my slices when I cut my cheesecake. What's the best way to cut a cheesecake?"

Use the right knife, a sharp, thin-bladed knife. Don't use a serrated knife as filling and crumbs tend to stick to the serrations.

Cut with a downward pressure, dragging the knife as little as possible. After each cut, wash and dry the knife so that you have a clean blade slicing through the cheesecake.

"My slices seem to stick to the base and it's hard to remove them. Is there an easy way to neatly remove my slices?"

There is an easy way to get slices to slide of the pan base. Heat a wet kitchen towel in the microwave. Lay the towel on the counter and place the cheesecake directly on the hot towel. In a couple minutes, the heat will soften the butter against the base and slices will easily slip off.

It helps to have a springform pan with a smooth base.

How to Fix Your Cheesecake - A Troubleshooting Guide

Dennis Weaver is the president of The Prepared Pantry, a kitchen store with a complete selection of springform pans including his favorite Candy Apple Red Silicone Springform Pan. He has written numerous books, articles, and recipes. For more information, see the "The Cheesecake Recipe Cookbook" for free instructions, recipes, and e-books.

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Cast Iron Cookware - Soap or No Soap

Of all the concerns of cooking in cast iron, cleaning seems to be the most debated of all followed by seasoning. Cleaning of any cooking or serving items, including cast iron, basically revolves around fastidiousness, hygiene, personal taste, and care for the cookware itself. Using Lye (soap), Detergent, Ammonia, Coarse Salt, Vinegar, Cornmeal, Boiling or just wiping the pots have all been advocated as cleaning techniques and it seems like everyone has there own technique that works for them. A review of these techniques seems to be in order so the reader can decide on which best suits them.

Cleaning in general involves removal of unwanted soil from the surface of the particular item in general. Cooking vessels generally involve soiling from both oily soil and baked on soil in the process of food preparation. Baked on soil usually entails some form of abrasive technique to remove while the former can be removed by other techniques involving a detergent or other surfactant to roll up the unwanted cooking residue. Removal of these soils is a consideration of both hygiene and care of the vessel itself.

Cookware Sets

Specifically addressing cast iron cookware, in particular the "Black Iron" variety it's important to review its surface. Almost all of this type of cookware manufactured today comes pre-seasoned in which some form of oil is applied to the vessels surface under pressure, then baked in under high heat. This baking allows the pores of the metal to expand, absorbing the oil, and upon cooling seal the surface against humidity so as to prevent rusting. What makes cast iron unique in this respect is that should surface damage occur, it can be renewed by re-seasoning unlike other cookware which must be discarded.

Addressing the aforementioned cleaning techniques, most manufacturers of decent cookware dissuade the use of either harsh or abrasive materials in the cleaning process. Lye (sodium hydroxide), Ammonia (Yuck), and Vinegar (acidic) unless properly diluted can impact the pans surface and complicate the cleaning process as does boiling due to having to refill the pan and bring to a boil although these may be effective for heavily burned on soil. Abrasive techniques such as coarse salt and cornmeal can also impact the surface, as does dishwashers. Merely wiping may be OK for dry foods but for oil based soils is not particularly good from a hygienic standpoint.

Regarding the use of soap or other surfactants on cast iron, a balance between cleaning, hygiene and personal taste must be made. Cast Iron Cookware has a tendency to retain a flavor of previously cooked food which some delight in so they clean to favor this characteristic. Others may prefer a deeper cleaning to remove the flavor bearing oils required by this tendency so this remains a personal choice. Cast Iron is porous, as is a lot of cookware, and surfactant absorption is a factor of contact, concentration, and time. Hence we need a balance between cleaning for hygienic reasons and yet retaining the cookware's inherent properties.

A reasonable balance could be struck by employing the "Neat Method" (ref.1) of cleaning which removes baked on soil using hot water with a mildly abrasive cleaning device followed a mild detergent applied to the same cleaning device is employed. This is followed by a thorough rinse in hot water and drying with papers towels. In addition, I also employ what I call intermediary seasoning by warming the pan over a medium heat, spraying with cooking oil, cooling, and wiping off the excess. This has worked well over the years with frequently used pots and pans. For consideration on detergents and cast iron cookware see (ref. 2).

In conclusion, while there is no definitive cleaning technique for cleaning a cast iron pot other than the manufacturer's instruction, or personal preference, these are some considerations which should be kept in mind if you're considering acquiring one of these great cooking vessels.

References:

1) Liquid Detergents, Kuo-Yann Lai, P214 -215 Washing methods

2) Dawn Detergent, http://dawn-dish.com/en_US/dishwashing-tips/the-dish.do

Cast Iron Cookware - Soap or No Soap

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Potato Recipe - Party Potatoes for a Hungry Crowd

Party potatoes will satisfy even the hungriest crowd! How do I know? Read on.

Back in college my volleyball team was in my hometown playing in a tournament. Mom was gracious enough to accept my request to host a team dinner at the house. Mom always says her goal is to prepare enough food to feed "Cox's Army." Maybe this is some secret service special detail that only a Mom would know about, because I don't remember reading about "Cox" in any of my history classes.

Cookware Sets

Mom made her menu and prepared the meal and believed she had the army covered. And she was right! The team was quite satisfied after dinner and the only dish the team left empty was the party potatoes! Mom was very proud to have more food than could be eaten! She certainly does not like anyone to leave the table hungry.

If a large family gathering is scheduled for Thanksgiving, the following recipe from my Mom's kitchen can add a very filling side dish to your table.

2 lb. bag hash brown potatoes

1 pt sour cream

2 cans cream of mushroom soup

1 can cream of potato soup

2 cups sharp cheddar cheese

Salt & pepper to taste

Mix and put in casserole dish.

Bake 40 minutes @ 350 degrees.

Optional:
Put some shredded cheese on top of casserole.

Happy Thanksgiving everyone! Thanks Mom.

Potato Recipe - Party Potatoes for a Hungry Crowd

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NOTE: This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated.

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Latin American Food And Its History

Thanks to the geographical location from the United States while using Latin American countries, the its meals has turn out to be very well-known while using Americans. From tacos to roasted pork to fried plantains, name them and you are going to get it in quite a few from the American shops. This foodstuff is ideal known for it really is techniques of preparation that is labor intensive and also for it really is bold flavors.

Should you still have not been fortunate sufficient to try out the Latin American food, I am certain that after reading the article the initial factor that you are going to do is go to your nearest restaurant and order for the greatest dish offered. But ahead of putting your teeth in to the delicious food, learning concerning the Latin American foods history, will make the meal additional enjoyable.

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Historical past on the Latin American Meal

Just like the cuisine, even the historical past in the meal is complex too as unique. It is a mixture of different cultures and different traditions. Just before the Europeans discovered South America, the latter knew all about cultivating an array of plants. They had had sufficient knowledge in regards to the irrigation system, the terrace farming on the mountain slopes. They knew about tips on how to grow corns and lima beans, potatoes, sweet potatoes, chili peppers, avocados, peanuts and chocolates and also how you can raise llamas and guinea pigs. Each region from the Latin America, had it really is personal special cuisine.

Then came the Europeans, the Asians (Chinese as well as the Japanese), along with the Africans (slaves), and they incorporated a number of their personal ideas and traditions in to the Latin culture, and vice-versa. There was a mixture in the Latin American foods lifestyle as well as the meal lifestyle with the other civilizations. The Europeans introduced the pigs, chickens, citrus trees, wheat, almonds, cows and goats and took back to their country a number of the foods habits from the Latin Americans. The Asians, mainly the Chinese as well as the Japanese immigrants, came to this land while using issue that Asians are well-known for; spices. The Africans came to Latin America as slaves. Throughout their meal time, they were given those pieces of meat which no a single ate. The slaves modified these inedible meal items with whatever they got and transformed it into something new and better, which was taken to the Latin American traditions.

The vast diversity inside the South American meal lifestyle was not only due to the fact on the colonizers or even the immigrants or even the slaves, but also due to the fact from the several traditions followed within the continent. The foods lifestyle in Brazil was various from that of Cuba, or that of Argentina or even the Mexican meal along with the rest in the nations within the continent. Cultural exchange between these nations is also responsible for the vast diversity within the Latin American foods traditions.

Now that we know in regards to the history, let us take a look at a number of the popular Latin American foods solutions.

Some Prevalent Meals Merchandise in the Latin Americans

A few of the popular meal solutions which you may be able to appreciate when you're in 1 in the nations on the Latin America, are

* Corn
* Maize
* Peppers
* Tropical fruits like coconut, mango, lucuma, etc.
* Queso fresco/ Queso blanco that is a fresh cheese, applied for Latin American cooking
* Yucca or cassava, the starchy, edible roots with the yucca plant

Therefore, these are a number of the prevalent Latin American meals merchandise which forms an critical part of their staple diet.

Latin American Food And Its History

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Tuscany Decor - Ideas For Creating an Elegant Tuscan Kitchen

Creating a Tuscan kitchen is all about the colors, textures, materials and Tuscany decor that is used throughout the space. Taking the image of an old Tuscan farmhouse and unearthing the elements found within is the simplest method for defining your Tuscan space. The use of dark and heavy unpainted distressed woods along with wood that is either aged or looks aged is a romantic way of incorporating a Tuscan style material into your kitchen.

Another way of creating a Tuscan kitchen is connecting the dinning room to the kitchen using Tuscany furniture such as a long farmhouse table. Within Italy many families view meal time as an important part of their culture. Many generations would gather for late, evening meals so such a large table combined with rustic benches and chairs can be used to combine the two spaces into one.

Cookware Sets

Dishware that is most often used in a Tuscan kitchen is pottery, ceramics or copper. Copper is most often used for cooking but also can be found in large bowls, ice buckets and more. Bright bold patterns can especially be found throughout the pottery in a Tuscan home. This pottery is often displayed on the tops of tables or within open kitchen cabinetry. Once again you are able to bring in the earthly elements from outside.

Often you will find within the sink area of a Tuscan kitchen would be a wall mounted dish rack and a separate area for baking. Wet dishes would be allowed to dry while the water drips back into the sink. Italian cooks love making fresh homemade meals so the use of a baking area is essential when creating your Tuscan space.

Tuscan cabinetry is often open where dishes are usually visible. For more modern and elegant Tuscan kitchens a mixture of open and closed cabinetry is usually found throughout. What would be found in an authentic Italian Tuscan kitchen is mismatched cabinetry arranged in different bold colors.

Wall paint is very important for bringing the whole space together. The use of warm chestnut or spice colors, found in much of the pottery can be used as inspiration pieces. Different painting techniques can be used to create an old world Tuscan feel.

Elegant Tuscan kitchens are probably the most important part of creating a Tuscan home. The Tuscany decor used throughout the space along with the right accessories can have your friends and family feeling like they are in Italy.

that is used throughout the space. Taking the image of an old Tuscan farmhouse and unearthing the elements found within is the simplest method for defining your Tuscan space. The use of dark and heavy unpainted distressed woods along with wood that is either aged or looks aged is a romantic way of incorporating a Tuscan style material into your kitchen.

Another way of creating a Tuscan kitchen is connecting the dinning room to the kitchen using a long farmhouse table. Within Italy many families view meal time as an important part of their culture. Many generations would gather for late, evening meals so such a large table combined with rustic benches and chairs can be used to combine the two spaces into one.

Dishware that is most often used in Italian kitchen decor is pottery, ceramics or copper. Copper is most often used for cooking but also can be found in large bowls, ice buckets and more. Bright bold patterns can especially be found throughout the pottery in a Tuscan home. This pottery is often displayed on the tops of tables or within open kitchen cabinetry. Once again you are able to bring in the earthly elements from outside.

Often you will find within the sink area of a Tuscan kitchen would be a wall mounted dish rack and a separate area for baking. Wet dishes would be allowed to dry while the water drips back into the sink. Italian cooks love making fresh homemade meals so the use of a baking area is essential when creating your Tuscan space.

Tuscan cabinetry is often open where dishes are usually visible. For more modern and elegant Tuscan kitchens a mixture of open and closed cabinetry is usually found throughout. What would be found in an authentic Italian Tuscan kitchen is mismatched cabinetry arranged in different bold colors.

Wall paint is very important for bringing the whole space together. The use of warm chestnut or spice colors, found in much of the pottery can be used as inspiration pieces. Different painting techniques can be used to create an old world Tuscan feel.

Elegant Tuscan kitchens are probably the most important part of creating a Tuscan home. The Tuscany decor used throughout the space along with the right accessories can have your friends and family feeling like they are in Italy.

Tuscany Decor - Ideas For Creating an Elegant Tuscan Kitchen

As you can probably read, I am very interested in Tuscany decor and the culture. A families Tuscan kitchen is usually a thought that comes to my mind when I think about Tuscany along with other elements such as the sights, smells and food. To read more articles about Tuscany decor please follow me on: http://etuscanydecor.com

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Tips For Choosing Kitchen Cabinets and Countertops

The kitchen is one of the more important parts of a household. This is where families gather to cook and share sumptuous meals, celebrate milestones and simply to bond with each other. Any homeowner would love to have the best tools and equipment in the kitchen, and it all starts with the best cabinets and countertops. Cabinets and countertops not only make a kitchen look stylish, it can also hold various number and sizes of kitchen tools and utensils.

There are various tips for choosing kitchen cabinets and countertops that every homeowner should learn. First, in selecting kitchen cabinets and countertops, one should have an idea on the space required to store various kitchen tools and utensils. The sizes of the kitchen cabinets and countertops should be determined first before going to the nearest home depot. For small kitchens, tall cabinets may be required to maximize space as much as possible.

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Kitchen cabinets

Usually, kitchen wall cabinets have various sizes ranging from 24 inches in depth and 35 inches in height, with width starting at 12 inches and higher. Since there are numerous sizes of kitchen cabinets, homeowners have greater flexibility on how the cabinets would be placed in their kitchen.

Those who are not able to find the right size of kitchen cabinet, an alternative is to have it customized. This is the best way to get the right cabinet dimensions, although this can cost more than regular-sized cabinets.

Of course, in choosing kitchen cabinets and countertops, one should also set aside a certain budget. Those who have plenty to spare for their kitchen cabinets and countertops may go for more expensive yet durable and stylishly designed models. Homeowners constricted with their budget can settle for modification of their old cabinets and countertops.

Countertops

Among countertops, granite is considered as the top choice of homeowners. Granite comes in numerous colors like black, white, coral, beige, and green. It is also available in a polished finish that provides a shiny look to the kitchen. The costs of this material can depend on the color, style, and the place where the stone was imported.

Aside from granite, other natural stone are popular materials for counterparts such as limestone, marble and soapstone. These materials are softer compared to granite and thus should be used with utmost care. Concrete countertops are also getting more popular since it comes in various finishes like grounded, smooth, and pressed. Wood countertops, on the other hand, are also highly preferred because they are easy to clean while scratches may be sanded out.

For those who cannot decide on one material for their countertops may mix and match surfaces. This is particularly helpful in differentiating space and assigning a countertop for a specific task. For instance, most households use butcher block in chopping while marble countertops are usually for baking.

Before making any decision on what material suits best for a countertop, homeowners should see the surface first in person by visiting a showroom or seeing samples in-home.

Tips For Choosing Kitchen Cabinets and Countertops

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Varieties of Pots and Pans and Their Uses

There are many types of pots and pans and each tend to have a specific use. The most widely used pan is the saucepan. The saucepan is used for everyday cooking for the likes of vegetables, rice, pasta, soups etc. A good pan should have a close fitting lid and strong secure handles. Ideally the knob and handle should be made of a heat resistant material. Saucepans can be made of stainless steel, which is probably the best type to buy as there are very durable. You can also get enamelled cast iron which is excellent for retaining the heat. Less expensive pans such as glass, ceramic and non stick are not quite as good at conducting heat, but will serve the purpose.

Pressure cookers are an excellent way of cooking food quickly. These work by trapping the steam and increasing the pressure, thus raising the temperature to above boiling point very quickly so the food cooks faster. These are ideal for making steamed puddings and casseroles. This way of cooking tends to preserve the nutrients in the food as they are cooked quickly.

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Slow cookers are at the other end of the spectrum to pressure cookers and, as the name implies, these cook the food very slowly. Slow cookers run off the electricity supply and are very economical to use, even though they take several hours for the food to cook. They are ideal for casseroles and soups because the meat cooks slowly and is therefore tenderer. You can also cook dried fruit and grains in them.

Steamers are an excellent way of conserving nutrients when cooking vegetables. As the name suggests the food is steamed in very little water, so therefore very little of the nutrients are lost. There are several types of steamers. The cheapest is a flower steamer which expands to fit into most types of saucepan, or you can get an electric steamer which you can plug into your electricity supply and use independently from your hob. Electric steamers also have the benefit of having stacking units so you can cook larger quantities in them.

Frying pans are also very useful. These tend to be made of the same materials as saucepans. When cooking meat it is generally a good idea to cook the meat in a frying pan first, with a little oil, to seal in the nutrients. They are also an excellent way of crisping up vegetables. 

Omelette pans are very similar to a frying pan: the main difference being there size. Omelette pans tend to be about 10cm in diameter and are used solely for the cooking of omelettes.

Woks are used for stir frying. These are made of fairly thin metal which heats up quickly. Woks need only very little oil in them due to their shape so consequently are a more health way of cooking than frying pans. Because they are made of thin metal the food heats quickly and because of this the nutrients have little time to escape.    

Each of these types of pot and pan will serve their own use in your kitchen. If you cannot afford them all, the basic essentials are a couple of saucepans, a frying pan and a wok, but over time it is good to accumulate them all.

Varieties of Pots and Pans and Their Uses

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Safe Cookware - Is Stainless Steel Cookware Safe?

Stainless steel cookware is a great choice for safe cooking. Many kinds of cookware react with the foods, either changing the taste of the food or even releasing harmful materials into the food that can cause imbalances or diseases. Many non-stick coatings like teflon are safe - but once they get scratched or overheated they can start to leak chemicals in the food that are according to some scientific studies dangerous and possibly carcinogenic.

Stainless steel cookware is very safe. Stainless steel is a mix of different metals: iron, chromium and nickel. Iron, as you are probably aware of is not a dangerous metal for the human body - one of the healthy aspects of spinach for example is that it has a lot of iron.
Chromium also is healthy for humans - between 50 to 200 (microgram) mg per day are recommended. Studies have shown that when you cook one meal in a stainless steel pan or pot it releases about 45 mg of chromium into the food - so that's even less than what's recommended daily, a very safe amount of chromium. That means even if you eat four meals a day that are all cooked in stainless steel pots and pans you would still be in the safe range, since 4 times 45 mg equals 180 mg (less than the daily 200 mg that are totally fine).

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About nickel - nickel really isn't something that you want to put in your body. Fortunately when you cook with stainless steel cookware there is very little nickel leaking into the food - so little that scientists and medical professionals consider it absolutely safe. The only people to whom the nickel might pose a threat are people who have nickel allergies. If you have a nickel allergy I suppose you already talked to your doctor about that. Since stainless steel cookware is used in so many public places (restaurants etc.) I suppose that it still is normally not that big of a threat, but again, check with your doctor.

To some this might all sound a little weird and they might be surprised that when they cook part of the cookware also gets into the food. But this is really normal, it's the world we live in. You drink from a can and some tiny amounts of the can material will get into your drink. You drink from a bottle and some tiny amounts of the plastic get into your drink. When you cook there is heat involved which enforces reactions between different materials. This is nothing bad - remember that we human beings are designed to live in this world and to handle these kinds of things.

When you buy high quality cookware you can be pretty sure that it is safe to use - cause all these big brandname manufacturers have a reputation and they don't want to risk lawsuits. Of course if you buy cheap noname cookware that's a different case - which is one of the reasons why I always choose high quality cookware.

Safe Cookware - Is Stainless Steel Cookware Safe?

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There you find free cookware videos, can listen to cookware podcasts and find tips on how to handle cookware, selecting the right cookware to buy and everything else that you possibly could want to know about cookware.

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Cleaning Tough Stains on a Glass Cooktop

Glass top stoves are far easier to clean than your typical range with all those nooks and crannies. However, when cleaning glass cooktops, you will still need to worry about how to clean up streaks and how to clean stains. Sugar syrup, water rings, melted plastic, caked on stains, baked on stains and copper stains on glass stove tops can be a hassle. But before you give up on cleaning tough stains, try some of these tips.

The best way to prevent persistent stains on a glass cooktop is to clean it regularly. Regular cleaning of a glass or ceramic stove is pretty basic. Simply turn off the glass top stove and wait for it to cool. Then, using a clean dishtowel and a little bit of water and mild dish detergent, wipe down the entire stove. The key is to use a clean dishtowel, as the dirty dish towel you use to wipe your pots and pans will leave residue. You'll also want to make sure to take off your diamond ring or turn it outwards to avoid scratching your cooktop.

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Another method is to use a mixture of baking soda and warm water. For very persistent stains, spray your cooktop with white distilled vinegar and then sprinkle a sponge with baking soda. Scrub away, rinse and dry. This is an excellent way to remove grease.

If you get a copper stain on your cooktop, apply a little bit of Bar Keepers Friend and scrub it with a plastic scrubber. It's very important to not use something like steel wool, as this can scratch the surface.

If you get an aluminum stain from a piece of foil left on your stovetop, soak two paper towels in a mixture of 1 part bleach and 1 part water. Let the paper towels sit on top of the aluminum stain for an hour. Wipe clean and reapply a cleaning conditioner.

For spills on hot elements, wipe them up immediately before they get caked on. Wait until the burner cools a bit so you don't burn yourself then promptly wipe it up.

For caked on stains, use a single sided razor blade. Keep the flat side in contact with the glass cooktop to avoid scratching it. You should only be scraping away the stain. Wedge it beneath as if you were trying to flip a very stuck pancake.

The best way, of course, is to use the commercial cleaner that comes with your stove. All glass cook tops are a little bit different. You can find the best glass and ceramic oven cleaner for your model by referring to the manual. Stock up! You'll need it for as long as you have a glass stove top.

For mineral deposits (white streaks and splotches), use the commercial cleaner. You will usually get these deposits because your water is very hard. You may be able to avoid this by using distilled water when mixing the abovementioned cleaning solutions. But the commercial cleaner will likely work best.

Cleaning Tough Stains on a Glass Cooktop

Gretta Wallace is a homemaker and proud owner of a glass cooktop. She maintains a blog of quick, easy, effective and green cleaning tips called The Cleaning Frenzy Blog where she also discusses how to clean a glass cooktop.

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