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Archive for the ‘Utensil and Cokware’ Category

Learning More About Fast Cooking Double Ovens

April 11th, 2010 |

Author: admin

Ovens have become one of the important constituent in everyone’s kitchen as they serve many purposes. It is used not only for baking but also serves as a heating element. Under counter double ovens are celebrated among everyone because of its excellent features. It can replace all the space occupying appliances in your kitchen as they can do many jobs at one time.

The outer body is made of stainless steel which makes it easier to clean. It is around 600mm wide and 700mm tall and occupies a permanent space in our kitchen doing all your jobs. It can be effortlessly integrated in to your base cabinets so you do not have to worry.

The top portion consists of a dual circuit grill integrated with a grill pan, trivet and a handle. The capacity of the top portion is around 34L which is the capacity of a convectional electric oven. It is featured with bottom heat and top heat functions. A hard-wearing enamel finish makes it to last for long time.

These ovens have a B energy rating so you can use it without any guilt. It is provided with a handy light and three position oven shelf which make you more convenient. The interior illumination is gleaming and brilliant so you can have a good view of the food being cooked. The inner doors are made of glass and they consist of removable panes which make this oven easy to use.

Cleaning of the oven is easy as it incorporates a feature called heat activated catalytic cleaning. This makes your oven look clean always and makes your job easier.

The main oven is an electric oven which has several functions. The most important one is the defrost function which comes as handy. Its capacity is 42L so you can serve your entire family at the correct time making the required amount of food. A LED auto programmer makes them easy to use as all the controls are available in it.

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Seasoning and Caring Cast Iron Cookware

March 23rd, 2010 |

Author: admin

Seasoned Cast Iron can be considered the “grandfather” to today’s “non-stick” cookware. Cast Iron Cookware must be seasoned properly and it will last a life-time.

New Pans

#Heat the oven to 250o – 300o.

#Coat the pan with lard or bacon grease. Don’t use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.

#Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.

Repeating this process several times is recommended as it will help create a stronger “seasoning” bond.

Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.

Pans needing Re-Seasoning

If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.

* Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean.

* Dry the pan immediately with dish towel or paper towel.

* Season the pan as outlined above.

Caring for Cast Iron Cookware

Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.

^^ Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan’s seasoning.

^^ Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor.

^^Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.

When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. (My pans are very black in color.) This is normal and should be expected.

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