Kitchenware: Ten Kitchenware Gift Ideas For Foodie Friends

Give the gift of great mealswith these kitchen must-haves, essential kitchenware that every aspiring chef needs:

Cast Iron Casserole Dish

These heavy-duty cast iron pots are fantastic. From baking to slow cooking you will be using this little beauty for everything! The cast iron casserole dish is an extremely versatile piece of kitchenware that is both practical and attractive enough to go straight from oven to table.

Professional Knife Set

A professional knife set is the ultimate addition to any kitchen. If the cook in your life does not own a great set of knives then this is the gift of choice.

Ideally your knife set should include the following all-rounders:a paring knife, utility knife, chef’s knife, carving knife and the indispensable bread knife.

Always take care of your knives and only purchase knives for persons over the age of eighteen.

Cast Iron Griddle

A true must-have for the meat lover in your life. This durable piece of kitchenware is perfect for steak, fish and vegetables, giving those ever-pleasing characteristic charred stripes.

Salt & Pepper Mills

A good set of salt and pepper mills are essential. Seasoning is a key part of any recipe and a good set of mills will go a long way in any kitchen as well as look stylish on yourdining table.

Wok

Everyone needs a good wok, that is versatile, spacious and easy to clean and quick to cook with;this piece of kitchenware is guaranteed to be a winning gift.

Traditionally used for cooking Asian cuisine, the wok is also great for simmering and deep-frying.

Book Stand

A cookbook stand is a wonderful addition to any kitchen, offering the perfect reading angle; this is a must for those who love following recipes.

Large Mixing Bowl

Another multipurpose piece of kitchenware, the mixing bowl will play a part in most recipes. There are many mixing bowls on the market so think about what it will mainly be used for and go from there when choosing.

Material options include ceramic, stainless steel and glass and many mixing bowls come with additional features including: measurements, pouring lips and stay-put silicone bases.

Chopping Board

You simply cannot go wrong with a solid wooden chopping board. This piece of kitchenware will be used morning, noon and night.

We recommend avoiding chopping boards made from glass and marble and to use wood or plastic to protect the blades of your knives.

Pestle & Mortar

This wonderful piece of kitchenware doubles as both a spice grinder and an ornament. Thetimeless pairing efficiently crushes spices and herbs to add a freshly ground kick to any dish and isavailable in ceramic, granite and marble.

Oven To Table Dish

Perfect for pasta dishes, pies and more. The oven to table dish is a great piece of kitchenware that is ideal for dinner parties and family meals. Look for one that is microwave, freezer and dishwasher safe.

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New ProCook Damascus Knives and Knife Sets Range!

Get Samurai strength and precision in the kitchen this season!

Introducing ProCook’s stunning range of Damascus X100 knives, made from Japanese steel acknowledged for being the best in the world.

Beautifully crafted using the same great artisan skills traditionally used in making samurai swords, the Damascus X100 range of knifes offer impressive hardness and impact toughness.

Crafted from Japanese Damascus steel with an official Rockwell hardness rating of 60+2 with 1% carbon for surgical sharpness. Each knife bladeboasts 66 layers of steel around a super hard central core offering unmatched sharpness and strength.

The ProCook Damascus knife range includes a paring, utility, 5” santoku, 6” chefs knife, 8” chefs knife, carving and bread knife. Damascus knives are available individually and in sets including the striking 3-piece knife set presented in a stylish gift box.

Each knife handle is constructed from G10, a material formed by layering fibreglass cloth soaked in epoxy resin, which is then compressed and baked resulting in outstanding strength.

Individual knives start from £39, sets from £179 and all come with a 25 year guarantee.

The ProCook brand has been well established for more than 18 years and excels in well-designed value for money cookware and accessories.

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Healthy Cookware: Your 2015 guide to healthier cooking

With the start of a new year comes the aspiration to lead a healthier lifestyle. More exercise and a cleaner diet are always great resolutions to make. But when it comes to improving your diet, where do you start?

Along with choosing the right ingredients it is important to have the right cookware for making sure you get the maximum health benefits from your meals.

Here is a list of our favourite healthy cookware to get you started!

1.     Reversible Griddle

Griddles are great for preparing lighter healthier meals in very little time. From red meat and poultry to vegetables and eggs you can prepare a high majority of foods with minimal fuss and maximum gain.

Cooking meat on a griddle is a great way to reduce fat content. It requires little to no oil and as the meat cooks any excess fat will drain way.

The reversible griddle can be used indoors and outdoors on the Barbeque making it a great piece of cookware all year round.

Quick tip: Always use your griddle on a high heat to prevent sticking.

2.     Steamer

The main benefit of steaming food is that it will retain the maximum amount of nutrients.

Steaming your vegetables will mean they will maintain their taste, colour and overall structure, require no oil and contain a high level of vitamins and minerals.

This wonderful piece of cookware is also great for cooking fruits, grains and legumes and will mean you can prepare food on several levels at the same time, saving energy.

3.     Wok

Wok cooking, also called stir-frying, can be a healthy way to prepare meals. However this is only the case if you do not use a lot of oil or high fat and high salt ingredients.

If you take the above points in to consideration its benefits consist of limiting fat content and minimising nutrient losses. Using this versatile piece of cookware will require you to use a little bit of oil to prevent sticking but due to cooking on a high heat, stir-frying vegetables will minimise the loss of vitamins and minerals compared to boiling, microwaving and roasting.

4.     Stockpot

Stock is an ingredient that we use time and time again in a wide range of recipes and this great piece of cookware will mean you can create your own from scratch. This will 100% result in healthier tastier meals. Stock is not as laborious as many people think, once it has been set up it will quite simply take care of itself.

Homemade stock is healthier due to lower salt content, more natural ingredients and will also save you money and reduce waste.

5.     Cat Iron casserole

Although in this article we have explained that quicker cooking times mean food retains its nutrients better, slow cooking is also a great way to prepare meals low in calories and with little effort.

By preparing meals in cast iron cookware such as a heavy casserole dish you will almost always include vegetables, stock (preferably homemade) and meat that requires tenderising  - meaning lower fat content.

You can always serve with additional vegetables at the end for a nutrients boost.

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7 uses for your stockpots

Everyone loves a delicious, warming casserole or homemade gravy but what else can you use your stockpots for?

Here we look at some alternative uses to make the most of your stockpots and revolutionise your cooking.

1. Broths, stocks and soups

Stockpots are fantastic for making large batches of broth, stock and soups. Broth is predicted to be huge in 2015 so be one step ahead and master making your own. Individually frozen down soup portions make a great healthy lunch for work and homemade stock outshines store bought in any recipe.

Chicken broth, cooked chicken pieces and sweetcorn make a great warming meal that takes 2 minutes if you already have stock prepared.

2. Blanch vegetables

This is great for those green-fingered cooks out there. If you have a large quantity of vegetables and no have time to use them all before they turn bad, simply blanch in a stockpot and freeze.  Frozen vegetables make a great quick side dish to most meals.

 Avoid freezing vegetables with high water content such as courgettes, bean sprouts and radishes as these will go mushy.

3. Cook for a crowd

Invited friends for dinner but have no idea how you are going to cook for 10 with one oven and no prep space? Make anything from chilli to chicken chasseur in your stockpot. It will require one hob and a chopping board. Simple.

4. Use it as a water bath

A great use for your stockpot is for making small batches of jams, jellies and other preservatives. With slight modification turn your stockpot in to a water bath. Please note that this will only work for small quantities.

5. Pasta sauce

Is pasta your go to weeknight dinner? I so make sure to use homemade pasta sauce wherever possible. Make a large quantity in your stockpot, preserve the sauce in jars using the water bath technique and away you go.

6. Mulled wine & mulled cider

This tip might only come in to play at Christmas but that is still once a year!

Make your mulled wine or mulled cider in a stockpot and make sure there is plenty to go round.

7. Brining

This may not be the healthiest use for your stockpot but is certainly tasty. For those that are not sure what brining is here is a quick definition:

Brine is a salt and water solution used to preserve foods. In the case of meats, the solution can help increase the amount of liquid inside the meat cells; basically a way to make meat moister.

8. Soak beans and pulses

Soak dried beans and lentils in a stockpot overnight. The following day simply rinse and then simmer until cooked. These can then be frozen for later use.

9. Baking

If you are an avid home baker and tend to make large cakes such as wedding cakes you can use your stockpot to make up large batches of mixture. The tall sides will also prevent spillages and mess.

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Pan Sets: Pan Set Buying Guide: What To Look For

Are you about to buy a new pan set but not sure where to begin? Are there a hundred different dishes you would like to try, but you’re not quite sure which pan to do it in?

Here is a comprehensive list of pans every kitchen needs, and what they’re used for:

1.     Saucepan

Considered a staple in any pan set, saucepans are deep cooking pans, often accompanied by lids and used to cook foods with a high liquid content.  Saucepans come in a variety of sizes and materials, including stainless steel and aluminium, and can come with one or two handles, depending on their size, for ease of use.

Smaller, low-sided saucepans, also known as ‘milk pans’ are best for reducing sauces. Large pans are great for family-sized dishes, boiling and poaching techniques. Typical saucepan sizes range from 14cm in diameter to 28cm.

When purchasing your saucepans, consider the weight, handle material and pouring features.

2.     Frying Pan

The frying pan is a shallow pan with a long handle, used for cooking foods in hot fat or oil. These pans can be used for a wide range of tasks, from frying eggs to searing meat, and come in a variety of sizes and materials, similar to the saucepan.

3.     Griddle/ Skillet

The griddle is considered a healthier alternative to the frying pan. It is typically made from cast iron with a ridged, interior base ideal for searing meat and vegetables. This versatile piece of cookware can be used indoors on the hob or outside on the BBQ.

It is recommended that you oil the interior surface of your griddle pan before and after use to keep it at tits best and to only use hot water without detergent to clean it.

Griddles also come in stainless steel, aluminium and enamel.Great for steak, chops, and fish, griddles make a great addition to any pan set.

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How To Look After Your Cooks Knives

There is nothing quite as annoying as starting to chop your vegetables and finding that your knife is blunt.

No matter how expensive the knife, if it has been neglected and treated badly it will be useless.

Here are a few pointers on how to maintain your cook’s knife and guarantee an enjoyable prepping experience every time!

1.     Clean your cooks knives properly

Make sure to follow the cleaning instructions that come with your knife on purchase. You will typically be advised to wash your cook’s knife by handinstead of putting it in the dishwasher as the detergent, high heat and jostling may cause damage to the blade.

Wash your knife by hand using a soft cloth and warm soapy water, then rinse with hot water. For foods that are hardto remove, the knife should be soaked rather than scrubbed.

2.     Dry your cooks knives thoroughly

Particularly for knives made from carbon steel,it isimportant to prevent rust,although all knives should be properly dried before being stored. Dry your knife with a soft, clean cloth straight after rinsing to prevent mould and residue forming on your blades.

3.     Sharpen your cooks knivesregularly

Always keep your knives sharp. Depending on what your cook’s knife is made from,there is a wide range of sharpening tools available, including; whetstone, honing rod, ceramic wheel, V sharpener and ceramic sharpener.

If you are unsure what the difference is between each one, speak to a professional. All good cookware stores should be able to assist.

4.     Don’t sharpen your own knife unless you know what you are doing

If you are unsure how to sharpen your cook’sknife,ask a professional to do it for you or show you. You can take your knife into any cookware store and they will be happy to help. If you do sharpen your knife incorrectly,it is possible to damage the blade beyond repair.

5.     Store your cooks knivessafely

Storing your knife safely will not only prevent people from cutting themselves but will also protect the knife. If you keep your knives in a drawer, ensure they have a protective sheath on them at all times.

If you have a range of knives you use on a regular basis, it may be worth investing in a knife block, bristle block or magnetic rack. This will help to protect your knives from dents and marks and will also mean they are within easy reach.

6.     Choose your chopping surface carefully

Avoid using your knives on glass, granite, marble or stone. These surfaces will dull your knife blade more quickly than wood or plastic and can also damage the edge of your blade. We would recommend only using a wooden or plastic chopping board when using your cook’s knife.

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Urban Rural: The Latest Kitchenware Trend

Home cooking has long been associated with traditional rural life and for a long time, kitchenware designs have strongly reflected these rural beginnings. Old-fashioned copper or cast iron pans, wooden spoons, timers and placemats have been a common sight, even in brand-new kitchenware for many years, with items being made to look like they had been handed down for generations. 

Today, with the urban lifestyle becoming much more prominent, cookware has been revived to suit the modern home. New kitchenware designs reflect more modern tastes; created with modern materials and visual styles in mind whilst maintaining a more traditional function, as perfected in rural homes.

With the popularity of Heston Blumenthal and his futuristic kitchenware and cooking gadgets, people are looking for kitchenware that reflects their city homes. Modern homes and kitchens have a much different feel to is found in the country, so new ranges that complement the sleek kitchen designs are a must have for urban living cooks. 

Kitchenware has been receiving an overdue update. We are now seeing a trend of “urban rural” which takes the old, traditional kitchenware tools of our family homes and transforms them into sleek and modern items that better fit within a city lifestyle. With this revival the urban household can now build up new traditions that bring the joys of rural life into city homes. 

This new kitchenware phenomenon has turned old equipment into modern tools. The bowl scrapers from our childhood baking cakes in our rural family homes are now made from light and flexible silicone. The fun shaped egg timers we all played with and used in our rural cooking are now shiny and sleek; made from stainless steel to match modern kitchenware and cookware. 

Instead of traditional wicker or the image of country watercolour paintings to place our dinner plates on, today’s placemats are made from acrylic with bare bold, vibrant twists on traditional designs like gingham. At heart, these new designs reflect their rural origins but now embrace the modern materials and tastes of the urban lifestyle.

Urban rural kitchenware is quickly making an impression on modern homeowners looking to build the perfect, family home in the big cities. It makes great use of modern materials, such as silicon and plastics, which are shaping both cooking and decorating. This unique combination of traditional tools with new materials is perfect for the keen home chef to match their kitchenware with their modern interior design.

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Going Gourmet At Home With Cookware Sets

If you have ever whipped up a meal that left you underwhelmed or, worse, calling for a pizza, you may have been left wondering what went wrong, especially if you were following a recipe.

They say bad workmen blame their tools but, with good gourmet cooking, if you don’t have the right equipment then you will struggle to produce the impressive meals that you see on TV. 

You may have been put off by the sheer variety in cookware sets; questioning why you need so many pots and pans, but there is a reason so many different pieces exist. They serve a precise purpose and are made to produce specific foods perfectly. You can’t just stick everything in one pot and hope for the best if you want to produce something special.

Each piece that you see in cookware sets is unique and will cook in a different way, meaning some foods just will not cook well in certain pans. Cooking a soup or producing a stock in a wok, for example, will never get you good results because of the shape and design. 

A wok is designed for quick, nimble frying and will do a poor job for low simmering foods because the heat will not distribute evenly. Similarly, a large, basic sauce pan is, despite the name, a poor choice for cooking sauces and gravies. Instead, a saucier pan is shaped for better temperature control and easier liquid evaporation, making it a much better choice for creating the perfect sauce.

As important as the different designs are,consider the different materials used to make the best cookware sets. Whilst your simple pan will probably be made from stainless steel, cookware sets may be made from copper, cast iron, aluminium or a mix of these different materials. 

This range of choice lets you have better heat convection for quicker, even cooking, and will be less reactive with the food, protecting the flavours. This all plays an important role in producing gourmet food, as opposed to the simple, one-pot meals from your student days, and makes choosing the right cookware set an important task if you want perfect meals.

Good cooking is a source of pride for many of us and nothing is more disappointing than a bland or unsavoury meal. Don’t let poor equipment affect your cooking: take the plunge on a good cookware set to give yourself the best chance of serving up a meal that will put a smile on everyone’s face.

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The Origins of The Oven Casserole

As you might expect, the traditional casserole dish has a long and rich history. Since the Stone Age it has been known that slowly cooking food brings out extra flavor and earthenware pots count among some of the earliest cooking implements to have been used by humans. But what about the specific notion of an oven casserole? Here's a brief history of the popular dish, along with a recipe that will help you make use of any leftovers.

The first modern cooking ranges began to appear in England the late 1700s. These were essentially a case of mortar or cast iron that enclosed a fireplace with a restricted chimney. These made it possible to cook on either the stove top or in oven compartments. However, the heat wasn't really adjustable, and the whole appliance had to be heated in order for it to work, so the idea of putting a pot in the oven would have seemed a little odd - the stove would have been hot anyway. However, poorer families were making use of a kind of oven casserole at this time. It was known as a box oven stew, and involved heating a pot over a fire to start the cooking process, then quickly moving it to a box and covering it with lots of straw. This kept the pot hot for hours, and created a slow cook without requiring any extra fuel. 

The name casserole appeared as a term for a French dish that involved mashed rice and bits of meat in the 1800s, but in the later part of that century it began to apply to oven casseroles in America. These grew in popularity during the depression, when Campbell’s released special condensed soups marketed for the purpose of casserole cooking. As with most American classics, putting a new name on an old idea was enough to cement it as part of the national culinary identity. 

Leftover turkey casserole recipe:

500g turkey, shredded
300g vegetables
1 onion, diced
1 eating apple, cored and chopped
2 tbsp plain flour
300ml vegetable or chicken stock
A dash of vinegar
A sprig of thyme
1 tbsp wholegrain mustard
2 tbsp runny honey


1. Fry the onions and apple in a casserole pot with a dash of vinegar until softened. Stir in the flour.
2. Add the stock gradually and stir, followed by the rest of the ingredients.
3. Move the casserole to the oven, heated to 190°C / gas mark 5.
4. Remove after 30 - 45 minutes, remove sprig of thyme, and serve with crusty bread.

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Hold Your Knife Like A Chef

You may have just bought yourself a set of shiny, professional chef’s knives, but what good is such a knife if you do not know how to use it properly? The chefs you see on TV or at your favourite restaurant can cut at a rapid pace and you will, no doubt, have dreams of being that quick with your chopping. 

With practice, you can definitely match the experts at quick, even cutting, but every skill starts with the basics; in this case, holding the knife properly. You may think there is nothing to it - just hold the handle and cut with the blade – but, as any chef will tell you, the hammer-like grip most amateurs use is not good enough. It offers little control over the blade and makes professional cutting techniques uncomfortable and awkward.

So, let’s look at the proper way to hold a chef’s knife. First, it is important to grip in the right place. Rather than clamping around the handle you should, instead, pinch the blade at the base, by the handle, with your thumb and index finger. By gripping at this point, your control on the blade is much greater and it allows for much easier movement of the wrist as you cut. This will be important when tackling the rolling technique used in good, efficient cutting.

The rest of your hand should then loosely curl around the handle with your middle finger resting right against the back end of the blade, called the bolster. Some may find it easier to use the middle finger along with the index to pinch the blade, which works just as well. If you choose to do this, your ring finger should rest against the bolster instead. This will keep the knife steady whilst keeping your grip flexible, allowing you to manipulate your chef’s knife easily. 

Contrary to what many say, you should not place your index finger along the top of your chef’s knives as this offers no control and will, more likely, cause the blade to be unsteady and unsafe. A secure grip at the base of the bladewill provide a solid, controlled cut every time.

This grip may seem odd at first, but with regular practice it will quickly feel natural and the results will be much smoother and more comfortable when cutting with your chef’s knives. With this grip mastered, you will soon be on the way to professional chopping when you cook.

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