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Thread: Need Cookware Advice

  1. #1
    qktjr is offline Assistant Cook
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    Sep 2011
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    Default Need Cookware Advice

    I am a housewife and always cook at home.I want yr advice regarding cooking utensils.I make curries,stir fries,sautees etc.I want to know which is the best pan for cooking.I like to use a wok.At present I am using a non-stick pan for shallow fries, sometimes aluminium wok for shallow fries and making curries.I avoid making anything acidic in aluminuim.Even if I make,I quickly transfer it to a steel dish.could U tell me which is the best material for cooking? non-stick or enamel coated cast iron wok.I haven't yet purchased a enamel coated cast iron wok but I guess,it is pretty heavy.I am a thin person,so it may be heavy for me.I am confused and will be very happy if U could advise me abt the best material for cooking,which is not toxic but safe for cooking.

    Is non-stick the best? if it is,then is it safe? and need we change it often.Pls feel free to post yr opinion.

  2. #2
    smarties01 is offline Assistant Cook
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    Nov 2011
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    I love to cook as you do . the best pan you can use is that a kind of pan even if there is is no oil at all still the food can be cooked I forgot the brand but it is so expensive. Try to search in the net you can choose many varieties of pan for cooking.

  3. #3
    jmmitchell3 is offline Assistant Cook
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    Jan 2012
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    Hampton, VA
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    Default

    Hi there,

    Since you mentioned that you're thin, cast iron (especially frying pans/woks) should be a burden for you to carry. There is nothing better than a nonstick cookware set. Are you planning to buy online? If so, there are lots of options for you. And again, I'd recommend nonstick because it is convenient to work with. Though it easily deteriorates, you can conveniently buy another set because most nonstick cookware sets are inexpensive. Cheers!

  4. #4
    gnwillou is offline Assistant Cook
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    Feb 2012
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    Non stick is damaged by the utensils used NOT the food in it. Silicon spatulas etc are great for stirring a risotto or an omelette for instance and no hope of scratching.

  5. #5
    zahirjafferji's Avatar
    zahirjafferji is offline Assistant Cook
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    Mar 2012
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    london
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    Default

    when it comes to curries, I like to cook the ingredients up in a stainless steel pan, before transferring to the oven in a ceramic oven to tableware.

    I find this works the best for me and the food ends up being a lot more flavoursome.

    I have some recipes on my site, where i explain my utensils a bit more. But curries are defintaly done best in stainless steel and then transferred. You are on the right track!!!

  6. #6
    Jara Design is offline Assistant Cook
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    Mar 2012
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    Default Time saving cookware

    Sometimes certain things like cutting and preparing vegetables makes you not bother to cook nice meals. I am an Industrial Designer and I am currently designing a new vegetable cutter, aiming to solve this problem of time and effort, or at least make it easier! I am carrying a survey to find out people's opinion about this theme, please it would be really helpful if you could answer this small questionnaire (its just 8 questions!)
    Naturally, information submitted in the questionaire is 100% confidential and will not be used for commercial purposes.
    If you'd like to answer these questions please click on the link : TolunaQuick

    If you feel there is additional information the survey has missed and you think is important please feel free to comment in here.

    Thanks in advance

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