Oven Dishes: Five Simple Vegetarian Oven To Table Dish Recipes

We’ve all thought of endless ways to use our cast iron casserole pots but what about the humble oven dish? We’ve pulled together five simple veggie friendly, oven dish delights guaranteed to make any mealtime.

1. Easy mac & cheese

Ingredients

400g macaroni
50g butter
2 tbsp. plain flour
500ml milk
250g cheddar cheese, grated
Black pepper

Total time: 45 minutes

Directions

Cook the macaroni in a large pan of boiling water according to cooking instructions. Melt butter in a small saucepan, add flour and stir for one minute over a low heat. Gradually add milk, stirring until smooth. Gently bring to the boil and simmer for 2 minutes. Remove from the heat and add a third of the grated cheese, mix until melted. Drain the pasta and pour into the oven dish. Add the cheese sauce and rest of the cheese and black pepper and bake for 20 minutes until golden.

2. Oven baked crushed potatoes with rosemary &Stilton

Ingredients

500g new potatoes
1 tbsp. vegetable oil
1 red onion, sliced
4 sprigs rosemary
2 garlic cloves, crushed
60g stilton, crumbled
Salt & pepper

Total time: 35 minutes

Directions

Preheat oven to 200°C. Boil potatoes for 10 minutes and drain. Grease the oven dish and add the onion, rosemary, garlic, salt and pepper and combine well. Add the potatoes and coat with the mixture. Roast in the oven for 20 minutes. Remove from the oven, gently crush and add the Stilton. Bake for a further 5 minutes until cheese has melted and serve.

3. Roasted root vegetables

Ingredients

4 Maris Piper potatoes
1 large butternut squash, deseeded and peeled
3 small beetroot
1 red onion
2 parsnips
1 head of garlic, separated and crushed
2 tbsp. olive oil
Salt & pepper

Total time: 50 minutes

Directions

Preheat the oven to 220°C. Chop all vegetables in to 3 - 4 cm pieces. Toss all vegetables with the garlic, oil and seasoning. Place the vegetables in the oven dish (you may need two so the vegetables are spread evenly). Roast for roughly 45 minutes, stirring occasionally until golden brown.

4. Oven baked Cajun wedges
Ingredients
3 medium potatoes
1 tbsp. olive oil
1 tsp. Cajun spices
Salt

Total time: 40 minutes

Directions

Preheat the oven to 200oc. Cut the potatoes in to wedges about 2 – 3cm thick. Toss the potatoes with the olive oil, pinch of salt and Cajun seasoning. Place the wedges in oven dish and bake for 30 – 35 minutes stirring occasionally. Serve warm with a choice of dip.

5. Baked tomatoes, squash and potatoes

Total time: 40 minutes

Ingredients

2 tbsp. olive oil
1 small onion, diced
2 small tomatoes, sliced
1 large potato, sliced
1 small squash, deseeded and sliced
Salt & pepper
1 sprig fresh thyme
2 tbsp. freshly grated parmesan

Directions

Preheat oven to 360°C. Heat oil in a saucepan and fry onions until tender. Arrange onion in the oven dish; overlap the tomato, squash and potato on top. Season with salt, pepper, thyme and Parmesan. Drizzle of oil. Bake for approximately 30 minutes until golden.

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Bakeware Sets: The Pros And Cons Of Silicone Bakeware

Silicone bakeware sets are not always taken seriously in thebaking world. Traditional metal and glass have stood the test of time, so why change now?

Here are the pros and cons of using silicone bakeware sets.

Pros

      No greasing or oiling required

Silicone bakeware has a fantastic non-stick surface, meaning little if any greasing is required when using it for baking purposes.

Using little to no oil means much healthier results.

Bonus tip: It is advised to grease your silicone bakeware when using it for the first time.

2.     Even heat distribution

Silicone offers great heat distribution, meaning even cooking results. No more burnt or soggy bottoms! Silicone can withstand temperatures up to 260°C.

3.     Flexibility

Even if there is no other reason but this one youmust to try it at least once. Remove baked goods with a simple nudge, making a daunting task easy.

4.     Freezer, refrigerator, microwave, dishwasher and oven safe

Silicone can withstand high and low temperatures making it very versatilein the kitchen.

Bonus tip: When not in use, use your muffin trays to make ice for parties. Simply freeze and crush.

5.     No rusting or staining

Silicone bakeware sets do not rust or stain, meaning no orange marks and no cross contamination.

6.     Convenience

Baking time when using silicone tends to be shorter than when using other types of bakeware. This is great as long as you take this into consideration when following recipes.

7.     Easy to clean

Let’s face it, no one likes cleaning. With silicone bakeware you can simply rinse and wipe after use. No need to scour or soak. Even better, it is dishwasher safe!

8.     Lightweight

Silicone bakeware is lightweight and easily stored. Perfect for homes where space is limited as well as campers and caravans.

9.     Bright & colourful

Silicone bakeware sets come in a variety of colours making the bright and cheerful addition to any kitchen.

Cons

1.     Flexibility

Whilst this is an advantage in one respect, it can also be a bit of a problem when moving into or out of the oven, as silicone can be unstable. You can overcome this problem by putting it on a baking sheet.

2.     Damageable

Even with its many pros, silicone bakeware can be damaged. Its soft composition means it can be punctured if not handled with care.

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Induction Cookware Buyers Guide

About Induction

An induction hob is probably the cleanest and fastest way of cooking to date.

 Under the ceramic top heat is generated from an electric current induced by an electric coil. Induction cookware with a magnetised base reacts with this energy and the pan becomes hot - unlike other forms of heat, with induction cookware the heat is generated directly in the pan. When you remove the pan from the hob it will stop reacting and will start to cool.

Induction cookers are the safest choice. Perfect for those with a young family.

Cookware for use with induction- cooking equipment needs to meet two criteria.

First, it must heat up on an induction element and secondly it must be quality cookware not just induction cookware.

What materials to look for in induction cookware

Cookware suitable for induction hobs needs to be made from magnetisable metal.

Steel, enamelled steel or cast iron is most commonly used. Aluminium, copper and glass cannot be magnetised and are therefore not suitable unless the base is bonded with a magnetic metal.

Top 5 induction friendly pans

Induction cookware is becoming more and more popular as the cost of cookers comes down. So to compliment your wonderful cooker why not treat yourself to some new induction cookware. All pans listed below are available as complete sets.

1.       ProCook gourmet steel Wok & Lid 28cm

When it comes to cooking Asian food our 28cm wok is the perfect pan for fast cooking at high temperatures. With gently sloping sides and a large volume this is a wok to do all of your stir-fries in or even your Italian pasta dishes.

This Gourmet Steel cookware is built to offer incredible strength and versatility at amazingly low prices. Made from the highest quality stainless steel, the pans have a 4mm encapsulated base for even heat distribution and perfect cooking results. Each pan features stay-cool silicone handles riveted for extra strength and a self-basting lid for sealing in juices and speeding up cooking times.

The Gourmet wok benefits from 5 star ProCook Ultra double layer non-stick coating, so you don't need to worry about food sticking or burning.

Also comes with a 10-year guarantee.

 2.       ProCook Professional Steel Frying Pan 28cm

A large frying pan can be hugely beneficial to your cooking experience and our 28cm Professional Steel frying pan is perfect for cooking in large batches in one layer ensuring they don't need continual tossing to reach the heat, resulting in even cooking results. They also feature straight sides to maximise the cooking surface area and eliminate any heat spots that may occur around the edge.

The range is designed to be used in professional kitchens and so features solid durable construction using the highest quality no-tarnish 18/10 stainless steel and a substantial 0.8mm gauge body wall with a 7mm impact bonded base for perfect heat distribution and excellent cooking performance.

Each pan benefits from a robust 2mm 18/10 heavy gauge riveted and vented stainless steel handles, so will endure the rigours of daily use for many years to come.

3.       ProCook Elite Tri-Ply Steamer Set 22cm

Steam cooking is a healthy alternative to frying, boiling and roasting as it effectively retains a far greater percentage of vitamins and minerals and our 22cm Elite Tri-Ply steamer insert has an impressive 4.8L capacity, allowing you to cook fish, vegetables and much more to perfection.

This stockpot and two steamer insert set features comfortable grip stay-cool silicone handles, riveted for extra strength and an 18/10 stainless steel lid to seal in juices and flavours.

The Elite Tri-Ply steamer insert has 168 holes allowing faster steaming and a quicker cooking time

4.  ProCook Elite Forged Stockpot & Lid 24cm

The successor to our flagship ProCook Titanium range, our Elite Forged cookware is masterfully constructed using the most advanced materials and manufacturing processes available.

Forged from a single, heavy duty, 5.5mm (1/4") aluminium disc which is then anodised for superior strength and durability, triple coated with our ProCook Ultra Plus non-stick lining and finished with a 1mm (18 gauge) honeycomb steel base for unsurpassed heat distribution for every heat source.

4.       ProCook Elite Forged Saucepan 18cm

These super stylish saucepans are made for discerning chefs who demand the very best from their cookware. Our Elite Forged 18cm saucepan is made to last a lifetime, and its large 2.6L capacity will serve you well in cooking tasks as diverse as boiling eggs, or cooking up a Michelin star sauce.

ProCook Elite Forged cookware is constructed using the most advanced materials and manufacturing processes available. Each pan is forged from a single 5.5mm thick, heavy-duty aluminium disc and is then anodised for premium strength and durability.

The base of the pans benefit from a 1mm honeycomb steel plate offering unsurpassed heat distribution from every heat source.

The saucepans come with an 18/10 stainless steel lids that fit tightly to the pan, sealing in heat, steam and flavours. and have 18/10 stainless steel handles, riveted for extra strength and encased with stay-cool silicone, protecting your hands from hot handles.

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What You Need To Know About Buying Cooking Pans

One of the vital ingredients of success is having the right tools, and this is true when it comes to choosing new cooking pans. With the popularity of television cooking programmes, celebrity chefs and food blogs on the rise, more Brits are whipping up a storm at home in the kitchen. There's a dazzling array of food-related gear on the market, but selecting a few key pieces should set you on the right track to producing a culinary delight. 

All shapes and sizes

Many cookware companies and cooking pan brands offer a variety of shapes and sizes when it comes to kitchen equipment, but choosing three or four basic pots and pans could be all you need to construct perfect cuisine. Special offers on cookware sets often arise, but home chefs can find some of the items unnecessary and it may be economically preferable to purchase a selection of key pieces. A frying or sauté pan, large stock pot and one or two different sized saucepans are usually enough to make most meals.

Tough stuff

Cooking equipment is available in many different materials, which each have their pros and cons. Most cooking pans come in either stainless steel, cast iron, copper or aluminium, with some popular, non-stick options. Copper reacts quickly to fluctuations in temperature (which is why it's often the choice for professional chefs), whilst cast iron provides strength and longevity for your pots and pans. Aluminium is often seen as the most inexpensive type of cookware but has a tendency to scratch and dent, whilst non-stick options can offer the cook convenience of cleaning, but be aware of protecting the pan's delicate surface.

Things to think about 

The types of dishes that a cook makes most can also influence which kitchen equipment to buy. A thick, heavy cooking pot can hold large quantities of stews, soups and sauces, along with sizeable serves of pasta and chilli. The weight and thickness are important, with a heavy base providing durability and a thick base preventing hot spots and uneven cooking. A generously proportioned cooking pan or pot with a colander that slots inside will help with ease of draining and steaming, and glass lids can often help the cook to keep an eye on dishes without losing too much steam or heat from the food. 

As with all important household purchases, buy the best cookware that you can afford, and perhaps most importantly, look after it to prolong its life.

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The Chef Knife Guide

A great chef needs exceptional knives to stay on top of their game. There are a range of chef knives that will make you neater, faster and more productive in the kitchen. Great knives also reduce the possibility of injury. To help you get equipped with an elite kit of knives for the kitchen, here is the ultimate chef knife guide:

Chef’s knife

A chef's knife will be one of your best friends in the kitchen. It has a longer blade, which makes it ideal for finer vegetable preparation, such as julienne or brunoise. It's also great for neatly preparing and cutting meat and fish. Because it will get used a lot, it may be susceptible to frequent blunting, so make sure that you keep it sharp for accuracy and ease.

Second knife

A second knife tends to be a slightly smaller chef's knife and is used for smaller vegetable preparation, such as chilli julienne and shallots. The smaller blade means a bit more control on these smaller items.

Boning knife

A boning knife is the ultimate tool for kitchen butchery as it is specifically designed for meat. Boning knives are incredibly strong, sharp and durable, as they're designed to tackle bone and cartilage. Don't use your best knives for this kind of work, as other knives may not be strong enough and will damage. Uses for a boning knife include jointing a chicken and removing the leg from a leg of lamb.

Filleting knife

Filleting knives are designed for fish, and are incredibly slender to make filleting easy and neat. They can also be slightly flexible, so you can keep the knife really close to the bone.

A serrated knife

A serrated knife is the only knife that is effectively used when chopping tomatoes. A straight knife can cause the tomato to squash. You'll find this knife beneficial when trying to cut anything that is harder on the outside and softer on the inside.

Bread knife

The largest of serrated knives will help you to neatly cut bread without compromising the shape or crumb.

Paring knife

This small, accurate knife is perfect for chopping smaller vegetables, such as garlic and mange tout, with its blade being about 3-4 inches long and a short handle for precision that is great for detailed cutting and peeling.

Utility knife

Utility knives are incredibly versatile and multi-functional. These middle-sized straight blade knives are perfect for practically any product, but especially accurate for paring fruits and vegetables and cutting cooked poultry.

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Pan Fry The Perfect Chicken

To pan fry the perfect chicken, all you need is a good frying pan, a couple of fresh chicken breasts (preferably free-range) and a few other ingredients. Pan frying the chicken breasts and bringing a delicious midweek meal to the table takes hardly any time. This recipe couldn’t be simpler and includes just a few ingredients, but you can chop and change it as much as you like, depending on the ingredients you have to hand. With a good quality frying pan - and a little patience - you’ll be cooking like a pro!

Pan fried chicken in a creamy leek and tarragon sauce
(Serves 2)

Ingredients:
2 boned chicken breasts (skin on, if preferred)
3 tbsp butter
1 medium size leek finely sliced
Small bunch fresh tarragon finely chopped
250ml double cream
Salt and pepper to taste

If the chicken breasts are thick it’s best to butterfly them, as they will cook quicker and more evenly. Place breasts smooth side down on a cutting board and trim off the small inner fillet (save for later or freeze) and any connective tissue. With a sharp knife perpendicular to the board, cut the breast in half width wise, but not all the way. Now turn over and flatten out – there’s your butterfly!

Get your frying pan medium hot. Season the breasts lightly with salt and pepper. Add the butter to the frying pan and when the foam subsides, add the chicken breasts. This is where a little patience is required as you need to resist the temptation to move the chicken around. Leave it be and you’ll get a nice crust forming. After 3-5 minutes, depending on thickness, flip the butterfly chicken breast and cook on the other side for the same time. When finished, remove from the frying pan and set aside on a warm plate.

Add another knob of butter and toss in the finely sliced leek and cook until just soft and tender, then add most of the chopped tarragon and the cream. Increase the heat and reduce the sauce slightly, before returning the chicken to the frying pan for another minute. Serve the chicken and leeks with mashed potatoes, spooning over the sauce and adding fresh tarragon to garnish.

Cooking the chicken with skin on will take longer but you can get a deliciously crisp skin if you allow the frying pan to do its magic and don’t move the breast around. Instead of a creamy sauce, you can add finely chopped fresh tomato or a glass of white wine to leeks, onion or shallots. Fresh parsley can be used instead of fresh tarragon.

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Give The Gift Of Cookware This Christmas

If you've been to your local high street in the last few weeks, chances are you will already have seen signs that Christmas is very much on the way! It's the time of year when many people start turning their attention to gifts, and more specifically, what they are going to buy and for who.

Cookware sets are a wonderful Christmas gift idea, and they really are a perfect example of a gift that keeps on giving too. A good quality cookware set will last the recipient for years and help them to create all manner of delicious meals time and time again.

Perhaps you need a gift for a son or daughter who has gone off to university? Most students opt for whatever cheap and cheerful cookware they can get when they move into halls of residence, but if they are planning to move into their own private accommodation, an attractive cookware set can be a welcome addition, and may even inspire them to be more adventurous in the kitchen!

Any friend or relative who has recently moved or purchased their first home will be delighted to receive a wonderful cookware set to kit out their new kitchen. Buying a house can be a costly process, and often the new homeowner will have spent all their money on actually getting the keys so there's little left over to personalise their new home. A well-chosen cookware set is a thoughtful gift which will help to make their new house a happy, well fed home.

And of course any friend, mother, auntie or other relation who is an avid cook or baker will always be grateful of receiving a new cookware set to add to and update their collection. With the continued popularity of shows such as 'The Great British Bake-off', as a nation we simply love to cook. And with so many people looking to improve their diets, to eat less processed food and so on, more and more of us are taking to the kitchen pans with more enthusiasm than ever before, making a good collection of top quality cookware a definite must!

Last but not least, why not treat yourself? A new cookware set can really boost your motivation and inspiration in the kitchen - perfect if you're planning to be a perfect host serving up a delicious Christmas meal for your nearest and dearest!

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Classic Food Deserves The Best Cookware

Buying cookware in the UK has never been easier, as ProCook offers a fantastic range of gourmet kitchenware. Iconic meals such as fish and chips, roast beef and Yorkshire pudding can be created using ProCook deep fat fryers and roasting tins. 

Who can resist mouth-watering apple pie and cream to follow your main course? It is a perfect dessert at this time of the year, and shops are full of newly harvested Bramley apples - the essential ingredient for the best apple pies. ProCook has a wonderful range of gourmet baking products that can be used to make this dish. All you need is a mixing bowl, rolling pin, sharp knife and a baking dish. Mix the flour, water and butter together, roll out the pastry into the dish and add your Bramley apples. Make a pastry lid, and place your ProCook tin in the oven. Leave to cook and when nicely browned, serve with lashings of cream. Delicious! An iconic desert that will delight everyone.

Why not practise for Bonfire Night with delicious grilled sweetcorn, hamburgers and jacket potatoes? All you need is a nice hot oven and some really good ProCook grill pans.

ProCook baking trays are perfect for scones and biscuits, as they conduct the heat to ensure all parts of the food are cooked to perfection. Or try a Victoria sponge using a springform cake tin.

Pancakes and crepes are irresistible but work best when cooked using ProCook frying pans and griddles. Welsh cakes also cook beautifully on a griddle.

Pizzas are one of the most popular meals served in the UK. Whether you are making your own or warming up a pre-made version, it is important to get the base cooked just right. If the heat is not conducted properly throughout the pizza, it may result in the pizza base becoming soggy or having a cold centre. Using a ProCook pizza stone solves the problem. 

As a ProCook spokesperson points out 'To get the best results for any iconic dish and make sure that every meal is one to remember; buying the best cookware is essential. Whether you are looking for frying pans, saute pans, baking trays, casserole dishes, woks or griddles, buying cookware in the UK is the best option. Quality is guaranteed. ProCook products help make iconic meals.'

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How To Choose The Right Cook’s Knife

Buying a quality knife set can be a great way of ensuring that you have the right cook's knife for the task in hand, so what are the basic knives and what are they used for?

Paring knife

A paring knife is a short knife used for delicate jobs, such as peeling garlic, trimming mushrooms, slicing smaller fruits, and coring. The blade is between 2-4 inches long. A contoured handle that fits well adds to the feeling of control.

Utility

A utility knife is handy for tackling all sorts of jobs in the kitchen, such as cutting cheese and chopping vegetables and fruit – it’s the multi-purpose knife you can’t do without. The blade is usually between 5-8 inches long. A contoured micarta handle is ideal, but wood, stainless steel or composite handles are also available.

Chef’s knife

Every home cook should have a good chef’s knife. The blade is from 6 inches and is usually slightly curved to allow a rocking motion as you cut – just like the chef’s do on TV! This knife is the one to use for achieving finely diced vegetables, cutting meat, fish, and herbs. The chef’s knife is a precision tool that makes chopping delicate herbs or thinly slicing cabbage a pleasure.

Serrated

Usually referred to as a bread knife, the blade is from 9 inches and the serrated edge means you cut through the surface without crushing the inside. A serrated knife is ideal for slicing bread (especially when it’s still warm), tomatoes, melons, pastry, and even frozen food. 

Santoku

A Japanese style knife, often with a wide, scalloped blade of 7 inches or more, the santoku is a great knife for slicing onions, fish or meat, with precision. The extra width of the blade adds weight and increases efficiency.

Boning

A sharp, thin bladed knife of 5-7 inches, the boning knife is used for cutting meat from the bone or trimming away fat. The flexible blade gives you more leverage and helps you to achieve really thin, delicate cuts.

Carving knife

A 10 inch carving knife, when paired with a fork – as a carving set – will help you to slice the Sunday roast to perfection. The long blade and fork takes the stress out of tackling even the largest roast turkey.

Cleaver

A cleaver is designed to make short work of cutting through sinew and smaller bones, such as in chicken thighs. These knives, with wide blades, are also great for chopping through hard vegetables, such as pumpkins or large squash.

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How To Season A Cast-Iron Griddle Pan

Seasoning a cast-iron grill pan helps protect it, stops it from rusting, and locks flavour into your cooking. Best of all you only have to do it once, and with some simple care and attention it will last forever. 

Well-seasoned, good-quality cast iron pans get passed down from parent to child for generations.

4 steps to season your cast-iron griddle:

1. Wash the griddle with soap and warm water
Using a rough-backed sponge, wash the griddle pan well all over. This is the only time you will ever use soap when washing the griddle, but it’s important to get it as clean as possible before you season it for the first time. 

2. Dry the pan 
Dry the pan with paper towels until it’s completely dry. 

3. Coat the entire pan with vegetable oil
Pour some vegetable oil on the griddle, and using paper towel, rub the oil over the whole griddle. Coat the inside, the outside, even the handle. Every inch of the griddle should be coated. 

4. Heat in the oven
Line the bottom of the oven in kitchen foil, to catch any drips, and pre-heat to 350F (180C). Once heated put the griddle in the oven upside-down and heat it for an hour, then turn off the oven and leave the griddle to cool inside before removing it. 

5. Enjoy your seasoned cast-iron pan
Once cooled take the pan out of the oven and enjoy.

Caring for your seasoned cast-iron griddle 

A seasoned cast-iron griddle is incredibly easy to look after. There are a few things to remember:

1. Don’t ever use soap to wash your seasoned griddle
Soap can take the patina off your griddle, and for that reason you should never wash it in soapy water. Instead, immediately after cooking rinse the griddle with warm water, and scrape off any stubborn residue with a scourer or stiff brush

2. Coat the cooking surface with vegetable oil after each use
Rub a little vegetable oil over the cooking surface using a paper towel before putting the griddle away. 

3. Cover the griddle with a cloth or kitchen towel when storing it to prevent it gathering dust. 

A good quality seasoned griddle will last you a lifetime, so long as you don’t skimp on caring for it. Season your griddle well and take care of it and it will provide you with brilliantly cooked meals for years to come.

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Frying Pans: Is Non-Stick Always The Best?

Non-stick frying pans have many benefits - they are inexpensive, widely available and do their job very well in preventing many food items from sticking to the pan. Watch a professional chef, however, and you'll very rarely see them using non-stick frying pans. Cast iron and steel are in constant use in a professional kitchen, so is non-stick always the best? 

As any good cook will tell you, it depends on a) what you're planning to cook in your frying pan, and b) how much heat you need to cook it. If you're not sure on which type of frying pan is best for your cooking job in hand, here's a brief way of deciding on non-stick or not: 

Non-stick frying pans

These are best for cooking on a low or medium heat. The reason for this is that the non-stick coating will start to break down at very high temperatures and becomes less effective. If you're frying an egg, making a Spanish omelette or re-heating a sauce, a non-stick frying pan on a medium heat will serve you better than traditional steel or iron cookware. Despite the fact that they are called "frying" pans, frying is something better suited to cast iron or steel pans as they are not good at conducting high-temperature heat. 

It's also worth pointing out that choosing to use non-stick frying pans depends on your chosen utensils. Wooden, plastic or silicone Kitchen utensils are all suitable for using with non-stick, however, metal ones may damage the surface. 

Cast iron or steel frying pans

For searing or sautéing, nothing beats a cast iron or stainlesssteel pan. They have excellent heat retention, thereby reducing the risk of any hot or cold spots along the surface. To obtain an excellent crust on a well-seared steak, very high, consistent temperatures are needed and only a cast iron or steel pan can achieve this. 

If you experience sticking on this type of pan, it usually means that you've not used enough fat, which acts as a barrier between the food and the pan, or haven't got the temperature high enough, thus closing the pores in the metal surface. Also, remember that a well-seasoned pan is essentially 'non-stick' by nature. 

No matter what your preferred cooking style, there should be a frying pan - non-stick or otherwise, to suit you.

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Three Unique Ways Of Cooking With Your Wok

Many households own a wok, but only tend to use it for the ubiquitous stir fry. Although this is one of the most popular uses for a wok, it's not the only cooking method available with this versatile piece of cookware. Here are three unique ways to use your wok that will make it one of your essential go-to items in the kitchen: 

1. Smoking food in the wok 

Many home cooks tend to presume that smoking food is only for professionals, and although countertop smoke boxes and dedicated equipment are available for those who love to smoke their own food regularly, the wok can offer a handy alternative and produce delicately smoked, delicious food. Seafood responds particularly well to smoking techniques in a wok. For example, for tea-smoked salmon, simply place some tea leaves (LapsangSouchong and Oolong are good choices), rice and sugar in the wok, heat until smoking and place the salmon fillet on a raised rack above the leaves. Cover with foil and in a few minutes the smoke will infuse the salmon with a delicious, delicate flavour.

2. Steaming in the wok

If you own a wok, you're probably already exploring the many Eastern dishes that can be made with it. A bamboo steamer can be used in conjunction with the wok to steam food to perfection. Place about an inch of water in the bottom of your wok, followed by the steamer containing the food of your choice (small vegetables or Chinese style dim sum work well). Cover, and the steam will gently cook the food within. To ensure you remove the food safely, it's best to use kitchen tongs when removing the lid and food, too.

3. Deep frying in the wok

You don't need a dedicated deep-fryer to achieve crisp, delicate fried food - you can use your wok for small deep-frying tasks such as tempura or small fritters. Fry your items as you would in a deep fryer - due to its roomy size, you can deep fry several items of food without crowding the pan (which usually leads to soggy fried food). You can also use less oil than usual, and deep-frying can help to keep your wok seasoned.

A good wok will repay you again and again with its many culinary uses in the kitchen - these three ways will hopefully inspire you to try more adventurous cooking methods with your wok.

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Evolution of the Wok

Woks are known and used around the world as useful and versatile cooking vessels. Ask most people about the wok’s origin and they will probably mention Asia – and specifically China. The source of the modern wok is often attributed to Guangdong province, and yet there is still a surprising amount of discussion and debate about its history.

Certainly, the wok has evolved – both over time and over distance. A modern wok in a Western kitchen is now likely to have a flat base, which is more suited to use on an electric stove than the rounded bottom of the classic Chinese wok. The traditional material of choice – iron – has also now given way to steel, with the modern addition of non-stick coatings increasingly common.

Indeed, it is precisely this tendency for the wok to change and evolve that appears to have caused historians so much difficulty in determining its origins: it rather depends on how exactly you define what is – and is not – a wok. Wok-style vessels dated to the Han Dynasty (200 BC to 200 AD) were made of pot, so don’t seem to meet the modern consensus that a wok is made of metal and used for stir-frying. And yet these items may well indicate a key step on the way to developing the modern wok. It has also been speculated that woks date back to the more recent Song Dynasty, or even that they are not an original Chinese invention at all but were imported from elsewhere in Asia.

It is possible; of course, that there was no single source for the wok, but that it evolved in parallel over several different locations. It seems probable that the design was passed between communities through both trade and conflict over many decades and centuries.

There’s also some debate about what prompted the invention of the wok in this particular part of the world: It appears that although they were quite tricky to make, their very efficient use of fuel due to their characteristic shape was a major factor in their development. Historians have also speculated that the metal armour of invading Mongols provided an ideal source for wok material.

Perhaps the true origins will never be known for sure. But as the wok has spread throughout the world and continues to gather both new fans and new uses, it looks like its evolution is not over yet.

To know more about Stainless Steel Cookware

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Choosing The Right Casserole Dish For Your Kitchen

Casserole dishes are a staple cookware component for millions of household kitchens. Being able to slow cook something in the oven leaves you free to get on with preparing for your dinner date or playing with the children, safe in the knowledge that dinner is taken care of.

When it comes to buying a casserole dish there is a wealth of choice. Nowadays casserole dishes come in a variety of beautiful colours, shapes and sizes. However, there are certain factors that you need to take into consideration to make sure that you're buying the right one for you.

Size and shape

Before you buy a casserole dish think about what you actually want to cook in it. It might sound obvious but if you use the wrong size dish you can end up with a very unappetising outcome.

For instance, round dishes are the best choice for cooking the more liquid based meals such as stews or soups, whereas if you like your Sunday lunches pot-roasted then an oval shaped dish is better equipped for large whole pieces of meat.

When it comes to what size to buy, bigger is actually better. Take into consideration how many people the meal will usually be for, and therefore how much space the ingredients will take up.

Air needs to be able to circulate around the food whilst cooking. Too much space will just let the food dry out; however, too little space at the top of your dish means that you need to use a larger one as it will overflow whilst in the oven.

Weight and build

Enamelled cast iron dishes are generally thought to be the best. Their versatility means that you can start cooking a meal on the stove, transfer it to the oven and then be confident that they look attractive enough to serve straight out of at the dining table.

There are ceramic and stainless steel options as well, however enamelled cast iron is worth its more expensive price tag. Its enamelled coating means that it is not prone to rust and also gives it an excellent even distribution of heat.

The weight of a dish is just as important as its size and build. Heavy dishes allow meat to be browned quickly on the stove before going into the oven. A good thick base on a heavy dish will allow air to circulate fully, preventing any juices from drying out and ultimately ensuring that food is cooked evenly throughout.

For More Info about Click àAnodised Pots And Pans

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Cheap Kitchenware: A False Economy

In the current economic climate everyone loves a bargain. However, when it comes to kitchenware those bargains can be too good to be true.

Buying the cheapest kitchenware on offer, whether that is a set of saucepans, a toaster or a casserole dish, can very often be more expensive in the long run than investing in a quality set in the first instance.

Low priced goods are usually low priced for a reason. Generally they will be made from very lightweight materials that are either not durable or will not perform well.

Kitchenware items are used over and over again, day in day out. There is nothing worse than getting up in the morning for work or the school run only to find that the toaster no longer works, or that the kettle doesn't feel like boiling.

When you're buying kitchenware it can be hard to understand why there is such a huge difference in price for the same pieces. The material that a pot or pan is made from will have a huge impact on its performance. Aluminium is generally a lot cheaper than copper because copper can conduct heat more precisely and effectively. Stainless steel is popular because of its versatility and longevity.

The quality of an item is easy to see sometimes. For instance, a saucepan lid should always fit properly to the pan with a well-constructed knob. Handles should feel safe to grip and able to bear the weight of a pan filled with hot water. A quick look to see how a handle is secured to a pot can help you make the right choice. When buying a cheap set of saucepans these are traits to beware of as they won't last you very long and they could cause you harm.

Non stick cookware is in every home and is designed to make life in the kitchen easier. Spending more on an item with a stronger scratch-resistant coating will be more cost effective and longer lasting. Cheaper versions will not withstand the daily rigours of cooking for as long and will need replacing frequently. Quality nonstick sets are made out thick gauge aluminium, while cheaper sets will generally be made from anodised aluminium which is darker in colour making it difficult to see what you're cooking.

It's very tempting when buying kitchenware to be drawn to buying items that are brightly coloured, patterned, or on offer. However, always remember to ask yourself, is this value for money?

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Cook the Lot with Chinese Woks

You can cook a huge variety of different dishes in a flash with versatile Chinese woks that make fabulous stir fry meals in an instant with generous pan sizes that cater for large numbers of people.

Chinese woks are a worthwhile addition to any kitchen.  Not only can they fry up fabulously large portions in a flash, but their ingenious design allows for excellent heat retention and hassle-free cooking on a high heat.

From Chinese dishes to western meals, there are a variety of foods that can be cooked quickly and easily with the help of a Chinese wok.  As a result, more and more people are investing in a Good Quality Wok for healthier home cooking.

Help yourself to healthier home cooking

You may think that most meals cooked in a wok would be unhealthy but in reality, non-stick woks can cook vegetables and meats with very little oil.  The non-stick coating allows for heat retention and distribution without scorching or burning the fried foods.  This reduces the need for large amounts of fats or oils which can make even a vegetable stir fry unhealthy.

Chinese woks and their characteristics

Traditional Chinese woks have a curved, concaved design which allows concentrated heat at the base of the wok to stir fry vegetables and meats dry or in a thick liquid.

They are designed to withstand high temperatures at the base of the pan for searing process.

Choosing non-stick makes tossing the contents of the wok easier as it allows seared noodles, vegetables and rice to slip freely over the surface of the pan.

Top uses for woks

Stir fry – suited to high heat stir frying of vegetables and meat

Soups – the high sides of woks are perfect for soups and curries that require the searing of vegetables and pastes prior to cooking

Steaming – Chinese woks can be bought with lids which make them perfect for steaming.  From rice to vegetables, non-stick woks let foods baste in their own juices helping to preserve flavours.

Woks from ProCook

If you are looking for a wok to add to you cookware collection, you can find a variety to suit your need at ProCook.  Whether you need a Peking wok or an oven safe wok you can find the right one for you at www.procook.co.uk

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Why Buy A Pepper Grinder?

You can enjoy seasoning your supper with a pepper grinder that is as stylish as it is functional, with adjustable and contemporary design that makes it anything but run of the mill.

The humble pepper grinder is a classic western table accessory.  Found in almost every restaurant and establishment in Britain, the pepper grinder has been redesigned time and time again.

From quirky figurines to stylishly functional mills, there is a pepper grinder to suit every taste and kitchen interior.  Most people prefer a grinder that allows pepper corns to be ground to their desired coarseness and as a result, adjustable pepper mills have become increasingly popular in the kitchen and on the table.

Beat the daily grind with a quality pepper grinder

An inferior pepper grinder can leave you frustrated at the dinner table if they have a stiff grinding mechanism or poor grind distribution. 

The perfect grinder should have an adjustable grind mechanism that allows you to change the grind from coarse to fine depending on your taste.

Professional chefs will often opt for a ceramic grinding mechanism that will not corrode or rust and can be adjusted from fine to coarse grinding by means of a knob at the top.  This allows them to season meats prior to cooking with large grinds and lightly dust a dish at the table with the same pepper grinder.

Additionally, a good grinding mechanism will ensure the perfect grind with minimal effort.

Pepper grinders with the designer edge

Brushed stainless steel – those who are style-savvy often choose contemporary pepper grinder designs to compliment their kitchen aesthetic.  Brushed stainless steel is clean and attractive, helping your pepper grinder look like a stylish table ornament.

Punched names – punched ‘salt’ and ‘pepper’ names in a grinder are perfect for those that like quirkier tableware designs.  From engraved letters to large labels, identifying you condiments is simple with arty designer mills.

Integrated windows – a good pepper grinder should be functional and stylish.  Look for one with integrated windows to let you know when you need to fill it with more pepper corns.

Pick up a pepper grinder at ProCook

If you are looking for a pepper grinder for your dinner table, you can find a range of stylish mills at ProCook.

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Stainless Steel Cookware: What To Look For

When you are cooking up culinary treats in the kitchen, you want to be able to use The Best Pots And Pans possible for what you can afford.  Stainless steel cookware could be the answer you are looking for as it is durable, versatile and perfect for amateur and professional kitchens alike!

What do you need to look out for when buying stainless steel?

The price is usually the first thing you look at, buy within your means; you don’t want to have to re-mortgage the house to get a good set of pans!

The quality of stainless steel is based on a ratio of chromium and nickel.  18/10 stainless steel the best and ‘the one’ to look out for as, unlike 18/0 or 18/8 stainless steel, it has added benefits including being very hardwearing and rust resistant.

Sadly, stainless steel is not considered the greatest conductor of heat. Because of this, many cookware makers will ‘clad’ cookware.  This is a tri-ply construction technique that uses aluminium and sandwiches it between two layers of stainless steel.  This allows fantastic heat conduction and improved cookware!

ProCook designs, manufactures and supplies 3 different ranges of stainless steel cookware at 3 great, better, best prices.


Gourmet Steel Cookware

Built to offer incredible strength and versatility at an amazingly low price the Gourmet steel Cookware range is made from the highest quality stainless steel and will never tarnish or discolour.

With a 4mm encapsulated base they boast even heat distribution across the base and each pan features a stay-cool silicone handle which is riveted for extra strength.

The Saucepans benefit from a useful strain & pour design that involves each pan having pouring lips on either side of the pan, making them suitable for both left and right handers.  And toughened heat-resistant glass lids with steel rims and large and small draining holes to safely drain contents.

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How To Take Care Of A Non-Stick Frying Pan

The one piece of cookware that most people could not live without would be a frying pan.  They can be used for anything from scrambling eggs to frying and shallow frying, sauces, poaching and stir-frying.
The main benefit of a non-stick frying pan, especially for those on a diet, is that oil is not necessary for cooking.

A good quality frying pan should be in your kitchen for many years, so how can you take care of it?

The first thing to do is take a good look at the care instructions, which can be found on most of our product pages.  I know many of us think it is more fun to work things out for ourselves, but many people have been cleaning their pans wrongly from the day dot.

So how can you take care of your non-stick frying pan?

Don’t cook on too high a heat!

High temperature cooking can warp the pan and cause the non-stick coating to crack and reduce performance when cooking.  Also, you risk burning your food, so keep the temperature low to mid and enjoy perfectly cooked food.  This will also reduce the amount of food residue you have to clean off afterwards.

Plastic Utensils and Storing

Avoid using metal utensils when using your non-stick pan and definitely don’t cut anything using a knife in the pan.   Once you scratch the surface, the non-stick coating will be damaged and it will be the beginning of the end.  Use silicone, wooden or nylon utensils, including tongs, to avoid this problem.
A great way to store pans without them scratching is to hang them from a shelf or pot hanger.  All of our cookware comes complete with an integral hanging loop so they are easy to store.
If you don’t have the luxury of lots of space and have to stack pans, place a piece of kitchen towel, napkin or bubble wrap between each pan to avoid unwanted scratches.

Cleaning

The quickest way to destroy your new non-stick frying pan is to wash it in the sink with an abrasive sponge or scourer.  You will rub off, little by little, the protective coating on your pan.
Warm soapy water and a nylon sponge should work perfectly and won’t harm your pan.
Another option is; after using the pan, fill it with boiling water and simmer gently on a medium heat for a few minutes.  Rinse in the sink and then dry immediately with a soft cloth or kitchen towel.

Cleaning by hand is always best.

So there you have it, some top tips to preserve the lifespan of your non-stick frying pans.  These tips work across the full range of non-stick pots and pans and will save you money in the long run.

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How To Season Non-Stick Frying Pans

Like all hard-working tools, your frying pans need looking after if they’re going to stay in good condition, work properly and last for years.

Though many people know it’s necessary to season cast iron pans, few realise that seasoning your non-stick frying pans is just as important if you want to achieve the very best culinary results.

So if you’ve recently invested in a brand new pan or even replaced all of the cookware in your kitchen, here’s how to season your non-stick frying pans and get fantastic results every time.

Preparing your pan

The first thing you’ll need to do once you’ve purchased a new non-stick frying pan is to give it a thorough clean. This should remove any residue left over from packaging and ensure you’ve got a clean surface to work with.

Seasoning your pan

Once you’ve made sure the pan is completely dry, cover it in a thin layer of oil and place it an oven heated to around 300˚F.

Leave the pan in the oven for around an hour, remove it and then let it cool. When completely cold, wipe away any excess oil with a kitchen towel or tea towel and your pan should be ready to go.

Maintaining your pan

In order to maintain a good quality non-stick surface, it’s a good idea to season your pan every six months.

This will help to keep the surface in good condition and ensure that you always get great results when cooking with it.

When cleaning your seasoned, non-stick pans, always use a nonabrasive brush or sponge and try to use gentle washing up liquids.

Avoid heating your non-stick pan to too high a heat as this can damage the non-stick surface and leave your pan looking scorched.

Reviving old pans

If you have any old frying pans that have seen better days, it may be possible to revive them be re-seasoning the surface.

Firstly, you’ll need to make sure the pan is completely clean (soak in vinegar to remove any burnt on residue), and then simply season as you would a new frying pan.

If your pan is in especially poor condition, repeat the seasoning process a few times to ensure the surface becomes truly non-stick.

By seasoning your non-stick pans properly, you can not only increase their lifespan, you can also make life a lot easier for yourself, preventing the need for tough washing up and enhancing your culinary results.

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Cheap Sauce Pans

When it comes to saucepans, it’s definitely worth investing in the best you can afford. As with so many things, quality always shines through in the end and your choice of cooking equipment is no different. Buying a good set of pans is investing in the right tools to help you cook delicious meals for many years to come.

We’ve all bought cheap pans and often lived to regret it. When you’re just starting out in your new home or trying to get by on a student budget, buying the cheapest set of saucepans available can be tempting. If all you want to do is boil an egg or warm up some soup then just about any kind of saucepan will do the job. As soon as you start getting a bit more ambitious, however, cooking dishes that require a sauce or a rich stew that is best cooked long and slow and at a constant temperature, cheap pans will often let you down.

Cheap pans, made from inferior material have a tendency to get too hot and stay hot, or not get hot enough. The end result can be sauces stuck or burnt on to the bottom of the pan and your meal ruined! Worse than that, it’s easy to permanently damage the coating of a cheap pan trying to clean off burnt on sauce or food. Buying a good set of quality pans won’t make you into a great cook overnight but at least you won’t be let down by inferior equipment and washing up afterwards will be a lot easier as well.

At ProCook, you can buy a set of four saucepans, or bigger sets of six, eight or even the complete ten piece set that will ensure you have the right pan for whatever you’re cooking. And buying a set of saucepans means you’ll get a good discount as well, so you’ll end up saving money in the end.

Ideally, you want to have a few different sized saucepans, including a saute pan; a frying pan is essential in any kitchen and is incredibly versatile, while a stock pot will last you a lifetime. Saucepans are made from various materials, including stainless steel, cast iron, aluminium and hard anodised. The ProCook Professional Anodised range of saucepans keeps it simple and can be used on all hob types, apart from induction. Induction hob saucepans sets will be the perfect match for your hob while a set of stainless steel pans look great and will inspire you to get cooking!

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