The Cookware HeadQuarters
Best Cookware Reviews and Consumer Guide
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
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
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