COOKWARE – what to use to save on cleaning time, not to mention kitchen clutter
When it comes to you kitchen, you want and need something versatile, something practical and functional which still looks good and is user-friendly – we are not all Michelin star chefs right!
These are our tips to reduce the dirty pots, pans and plates on the hob and in the sink.
Oven-to-table Cookware – the glorious one-pot cooking
Your pots and pans are suited for certain types of tasks in the kitchen. It’s good to know what to use what for. Knowing this will allow you to choose the right cookware – which means less of a mess, less cleaning up after, smooth flavours and more time with family rather than cooking. So, what you want to cook as well as how much clean-up you’re looking forward to after, enters the equation.
Knowing your Pots & Pans – Materials
If you keep this in mind you won’t go wrong again!
Borosilicate glass: show off the bubbly edges. This is great if you want to make your dish to go from oven to table and see the results. This is lab-grade glassware and it will make the cooking experience feel like you’re in the lab at school again…only you make the rules here!
Ceramics: baker & oven lovers. Ceramics are safe for the oven and very versatile.
Copper: for the chemist. Copper has antimicrobial properties, it is excellent when it comes to retaining heat (sauces won’t separate, chocolate melts perfectly). If your pot is lined with tin you can cook alkaline or acidic dishes.
Enamelled cast iron: your everything. It’s non-stick, no seasoning needed and it can handle acids well.
Non-stick: for easy-does-it, with little clean up. When cooking eggs or reheating you want something that remains slippery over low heat. Non-stick should be your choice.
Stainless steel: feeling saucy! Stainless steel is nonreactive, holding even acidic ingredients such as wine and tomatoes. If you’re making a pan sauce after browning, stainless steel catches more “fond”, so there will be more flavour you can capture. Yum!
Roasting in stainless steel can be a pain to clean the grease splatters and burns on the side from, so go for enamelled cast iron in which you can also seer over a flame (one less pan to clean).
Caring for your Pots & Pans
It’s important to care for your top-notch kitchen performers.
So we can start from scratch!
- Once you’ve removed the labels from your pot, rinse in warm water and dry thoroughly
- Then brush some vegetable oil on the inside – this will optimize the non-stick features
- Heat the pan on a low heat/flame, until the moisture has steamed out
- Once it’s cooled, wipe the excess with a towel
NOTE: if you have enamelled cast iron dishes it is best to hand wash rather than place them in the dishwasher – as this will prevent the paint from fading.
Enamelled dishes can handle acidic ingredients as well as dish soap.
This kind of cookware is tough as nails. They are also a financial investment – think about all the years of cooking ahead, or how this pot will become a piece that is cherished by family members, it becomes the symbol of family gatherings – this is why you should take care of your precious cookware.
The following will take you through: breakfast – lunch – dinner
Casserole pot/French oven: for braises, stews
Pan & press: for grilling meat, flatbread, pizza, paninis, fruit
Wok: for the yummy stir-fry, braise fish, slide into the oven, boil pasta! (I know right)
Oval roasting dish: these are perfect for gratins, lasagnas, baked pasta, layered vegetable, braise-roasted chicken
Fry pan: for your browning to be spot-on, pancakes and crab cakes, latkes, frying eggs and, of course, bread
So hooray for one-pot cooking!
These tips will transform your kitchen and the way you cook. We hope they have come in handy.