The Cookware HeadQuarters
Best Cookware Reviews and Consumer Guide
10 Tips before You Buy any Cookware
Published July 1, 2011
Before you buy any cookware or kitchenware, please take a look at these tips, so you will buy the best product for best value that will last longer and save you money in long run.
Step 1:
Know who are you buying for. Are you buying for yourself or someone else? What will you be cooking in it? What features are important to you: is it cheapest, easy to wash, dishwasher safe, easy to hold during cooking? Do you care for colors, look and shape etc and so on. Ask these questions before choosing a cookware or cooking set.
See Choosing Best Cookware Feature Guide for more details on what makes great cookware experience.
Step 2:
Next step is to figure out, what type of cookware material is important to you? If you want to buy all steel, non… Continue reading
Other Cookware Materials : Cookware Tips and Guide
Published June 21, 2011In addition to stainless steel, non-stick, cast-iron, copper, hard anodized, multi-ply or all-clad cookware, there are a few other types of cookware and bakeware material that some of you might be interested in. Let’s look at those materials in details. —————————————————————————————————————
Carbon Steel
Carbon steel cookware is usually rolled or hammered into tiny thin sheets of material. Material supposed to be strong and holds heat well enough. This type of material is best suited for knives, woks, crepe frying pan and paella pots, where curved shapes holds heating where required during stirring. One of the issue with carbon steel is that it need to be seasoned with oil before using and needs to be repeated as needed. Over time, the surface will be black and non-stick like cast-iron material.
Top Carbon Steel Kitchenware
See our detailed Wok Guide here: Wok… Continue reading
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
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