Monday, September 24th, 2007 at
Chip pan fires can and do happen. But if you take sensible precautions, they should be avoidable. Here are some tips to help keep you and your family safe:
- If using a thermostatic Deep Fat Fryer, follow the manufacturer’s instructions.
- If you’re using a ‘homemade’ chip pan never fill it more than a third full of oil.
- Never leave any kind of fryer unattended. The phone will have to wait!
- Don’t put too much food into the fryer at any one time as the oil could overflow causing a fire.
- If the oil is smoking, don’t put any food in and turn the heat down immediately.
If A Fire Occurs:
- Turn off the heat if possible.
- Never throw water on it – this can make things much worse
- If you have one, put a fire blanket over the pan.
- Don’t try to move the pan or fryer.
- Call emergency services.
Sunday, September 23rd, 2007 at
We have just added our second cookware review and this time it is for the All-Clad 14pc Stainless Cookware set.
All-Clad are one of our favorite brands of cookware. The quality and style is exceptional and this set is one that anyone would be proud to own.
This set comes with 2 frypans, 2 saucepans, 2 saute pans, a chefs pan and a stockpot.
Read our review of the All Clad 14 Piece Stainless Steel Set here…
Saturday, September 22nd, 2007 at
Remember the days when you used to have to carry your hissing pressure cooker from the stove over to the sink in order to release the steam valve. You might have had to leave it under the flowing water for anywhere up to 20 minutes before you would be able to release the lid.
If you were like me you probably kept your face way back from the top of the pressure cooker… just in case!
Thank goodness, these days, pressure cookers are a lot safer and a lot easier to handle.
Read our latest article about the safety of pressure cookers here.
Friday, September 21st, 2007 at
I recently brought a Jamie Oliver Professional Series, non-stick Tefal frypan and so far I am delighted with the performance.
I read a number of reviews before I settled on my final choice and considering I was spending around $200 I wanted to be sure I purchased the best my money could buy.
Apart from the obvious choice of the frypan being non-stick there were other features that I was looking for. The pan had to have nice deep sides and the whole frypan including the handle had to be both stove and ovenproof safe.
Some of the features of the Jamie Oliver frypan include:
- The frypan is made from 18/10 stainless-steel so it resists scratching and warping
- The metal does not react with foods
- The pan has a heavy-gauge aluminum core base for superior heat distribution
- And the metal-safe nonstick coating is safe to use with metal utensils, although I still use my nylon spatula and tongs
- The frypan has an easy to hold stainless-steel handle
The pan also has a ThermoSpot, whick is Tefal’s unique heat indicator that lets you know when the pan is preheated for cooking.
The frypan is dishwasher-safe and easy to clean and as an added bonus the frypan and handle are oven-safe to 260°C/500°F.
I have read how the non-stick coating can be harmful but this is only if you cook at very high temperatures for any length of time and your food will be well and truly burnt to a crisp by the time your frypan coating starts to release any harmful fumes.
Like most followers of Jamie, I feel he can be trusted and the fact that he has had a great deal of input into his range of cookware makes me feel confident in my choice. He uses his cookware on his current television series and subjects them to some amazing things including putting them in his outdoor oven. He also quite happily uses metal utensils on the non-stick coating.
Since I am so happy with the frypan I am considering buying the skillet.
Thursday, September 20th, 2007 at
If you own cast iron cookware then you know that to cook successful meals you need to season your cookware correctly.
Without proper seasoning your food will not only stick to the surface but it will also react with the metal resulting in food that tastes and looks unappetizing. Your pans will also begin to rust, making them unattractive.
You can use your raw cast iron cookware in the kitchen and it is equally serviceable for use on the campfire when you go camping.
Raw cast iron cookware will give you many years of good service if properly cared and these pans are often passed down through the generations. So they are definitely value for money.
In fact I have a set of 3 saucepans that were handed down to me from my grandmother and they are in as good condition as when she owned them. And because I take the simple steps below, they will be able to be handed on to my daughter.
Here are the steps to seasoning your cast iron cookware:
- Preheat your oven to 300F and place aluminum foil or similar in the bottom of your oven to protect it from oil spills. If you have purchased your cast iron cookware as new then you will need to thoroughly wash it with warm water and soap using a scourer to remove any rust proof coatings.
- Dry the cookware thoroughly before proceeding to the next step. You can place it in the oven for a short period in order to do this.
- Coat the pan and the lid evenly with a heavy fat like lard or bacon grease. Many use Crisco for this purpose. The pan should be coated inside and out.
- Place the pan and the lid upside in your oven for about an hour. If you place them right side up then the oil will accumulate in the bottom of the pan.
For best results repeat steps 4 and 5.
Repeating this process once or twice will ensure an optimal non-stick surface to cook on.
Read more about caring for your cast iron cookware…
Read why cast iron is one of the best…. http://www.prweb.com/releases/2008/01/prweb619511.htm
You will find a wide range of reasonably priced Lodge Logic Cast Iron Cookware at Amazon.