Just bought a new ceramic pan? You’re probably here because you came across a warning to not use olive oil in the usage instructions. Here’s everything you need to know about cooking in ceramic pans in a way that’s healthy and that preserves your cookware — and what this means for your choice of cooking oils in your home kitchen.
If I could only buy a single piece of cookware in my entire lifetime, I’d go without hesitation for a skillet. A good skillet is sturdy and versatile. You can cook with it on the stovetop as well as in the oven. With the right care and maintenance from your side (as, in my view, any good piece of cookware deserves), it will last you a lifetime.
A skillet is a flat-bottomed pan that you can use for frying, searing, and sautéing food. It has short and curved sides. With a large surface and flared rim, a skillet gives you enough space to stir, move, and flip ingredients around, while allowing you to pour out cooking sauces and liquids.
In 20 years of home cooking, I’ve spent many hours researching, buying, and using some of the best skillets for home cooks on the market. I’ve come to the conclusion that there’s a skillet for everyone and no two skillets are alike. You just need to know what you’re looking for to make sense of all the options like shapes, sizes, and materials out there.
If you’re looking for the best skillets on Amazon, here’s my buyer’s guide.
Who said cooking should only happen in the confines of your kitchen? If you’re like me and you love to go camping, then cooking a tasty meal for yourself, family, and friends can be one of the most rewarding things to do out in the wild. And if you forage for mushrooms, truffles, berries, and wild garlic, you can find some of the freshest and most amazing ingredients in the open.
Foraging for ingredients is only part of the fun. You also need reliable and sturdy camping cookware to help you cook them up into delicious and aromatic meals. And if you ask me, there’s no camping cookware as essential as the skillet. Let me tell you why…
You can use a camp stove or build a fire. You can cut ingredients with a knife or tear them up into small chunks by hand. No matter how you prefer to do things when you cook outside, a good skillet will provide you with a solid cooking surface for your food.
In this blog post, I’m going to share my experience looking for the best skillet for camping (+ my tried and tested recommendation for the best skillet for camping).
Keep on reading if I’ve got you interested.
A friend once got so sick after eating out at a local restaurant, she had to be hospitalized. The doctor told her it was salmonella—a type of bacteria that’s commonly found in food like poultry, eggs, and others. Turned out the kitchen staff hadn’t followed basic hygiene practices and had cut raw meat with the same knife and on the same board as they sliced her salad.
Then, cross-contamination happened. Cross-contamination is when bacteria and other microorganisms get accidentally transferred from one food to another. And it’s not just specific to restaurants; your home kitchen and home cooked meals are just as vulnerable. This is why kitchen hygiene is important for every home cook.
We use cooking knives to cut raw meat, slice and dice fruits and vegetables, and chop spices. I don’t know about you, but my chef’s knife is my most used cooking tool in the kitchen. This is why it’s so critical to sanitize your knife after every use to avoid cross-contamination.
In this post, we’re going to look at what kitchen hygiene rules you should follow to keep your knife clean and safe after cutting raw meat.
Cutting boards are must-have kitchen tools for home cooks. They protect your knives and keep your counter clean. They also have another function that’s often neglected: to protect your food from cross-contamination.
Raw red meat, poultry, seafood, and eggs can spread bacteria to other foods. Because of their pores, cutting boards can be a friendly environment to these bacteria (on some occasions, even after they’ve been washed). If you use the same cutting board for meat and eggs as you do for produce and cheeses, you can transfer bacteria to them. This is called cross-contamination.
Should you use different cutting boards for meat and produce? Yes, you should use one cutting board for meat, poultry, seafood, and eggs, and another one for produce, cheeses, and ready-to-eat foods. This way, you can avoid cross-contamination.