New kitchen appliances need to be considered to support the cooking activities in the kitchen. If you’re starting from scratch, avoid buying your cookware in a set, as you’ll end up with pieces that you don’t need. Instead, begin with a few good-quality basics, then invest in other pieces as you go.
Here’s a look at your cookware choices:
The best metal for conducting heat kitchen, copper does come at a cost. Its good looks take high maintanance to preserve, too, but cooking with tin-lined copper ports is about as good as it gets
Hefty, dense and durable, cast iron is a workhorse. It excels at retaining heat and is ideal for hot frying and searing and for slow simmering. It’s best to invest in a few pieces, a frying pan and casserole pot, for a well rounded collection of cookware.
With its shiny good looks, stainless steel cookware is more than just a pretty face. Hygienic and easy to maintain, it also conducts heat well. Look for pots that are lined with at least 3mm of alumunium or 5mm of copper, preferably stretching right up the sides to avoid food from sticking.
Reasonably priced, non-stick is ideal for beginner and health-conscious cook. It conducts heat well and is affordable, although it can be damaged by extreme temperatures and will scratch if you use metal implements. Every collection should have a non-stick saucepan, which is great for sticky foods like eggs and milk.
Other items you’ll need:
- Food Mixer (Kitchen Aid)
- Pastry blender
- Pasta Maker
- Ice-cream Maker
- Bamboo Steamer
- Enamelled Dutch oven
- Two bowl-shaped sieves
- A larger stainless steel colander
- Roasting pan with wire rack
- Knife block to store knives
- Ramekins and souffle dishes
- Pastry brush
- Electric coffee mill (grinding spices)
- Parmesan knife
- Copper bowl (whipping egg whites)
- Three sizes of stainless steel tongs
- Meat thermometer
Source articles: SquareRooms Magazine, 13 September-October 2002