Mar
11
2010
Everyday frypans, sauce pans and stockpots remain a necessity for any kitchen. However, if you are at the stage of your cooking education where you want to branch out a little, more specialised pieces of cookware are required. Some of the many options available include chef’s pans, egg poachers, fondue sets and terrines. Pasta is [...]
Jan
31
2010
By expanding your cookware range, you’ll become a better chef in next to no time. Make a point of introducing two or 3 dishes a year, master them and then pick a new destination and piece of cookware. There’s no rush and there’s a world of good tastes out there waiting to be discovered. In [...]
Jan
28
2010
When sampling the world’s foods, the first port of call is often Italy. After all, noodles and spaghetti is pretty much a fixture in our diet nowadays, and trying one’s hand at authentic Italian fare isn’t a huge stretch. Scanpan, Calphalon and Anolon are just a few brands that offer pasta pots and inserts. The [...]