The recipes we brought to you by Mark Dodson and Great British Chefs for our summer feature have been so enthusiastically received that we thought we would ask the experts at Amathus Drinks to recommend three wines to accompany each of the dishes.
The wines have been carefully selected to compliment each of the dishes and also to fit any budget.
Vintages with hotter conditions stand out for the honey-like, floral and muscatel aromas. However, in fresher vintages, the characteristics of the wine remind of tropical fruits, white flowers and high acidity.
Fuleky Tokaji Pallas Late Harvest 2016 – £15.30
This delicious sweet wine balances flavours of baked peach, vanilla and grapefruit with a delicate, lingering sweetness that never overpowers.
Château Hout-Mayne Sauternes 2011 – £38.80
The nose is mineral with a hint of citrus fruit. The mouth is rich but well- balanced with candied fruits and peach aromas. Long length with subtle spices flavours.
We have all been there, standing in the wine aisle at your local supermarket, hundreds of different bottles staring expectantly back at you, beckoning for your attention. You glance in your basket for inspiration. ‘Prawns… a white then… that one is on offer… it’ll do’. You get home and find the juggernaut of a Californian chardonnay you bought because it was a quid cheaper than usual, stomps all over your fresh, fragrant bowl of prawn linguine. It’s too big; rich and creamy on the palate, with enough oak to build an ark it leaves your dinner crushed and cowering in it’s wake. Evening ruined.
This, however, needn’t happen. We have come up with a few simple rules to help you pick a wine that will compliment what you are eating and lift it to unprecedented heights. Take note and enjoy!
Match the wine to the sauce, not the protein.
The protein in a dish is often the star of the show and is therefore important. However, when trying to pick a wine to compliment what you are eating, consider the sauce in which the protein is served. For example, with baked cod in tomato and chorizo sauce, try a juicy pinot noir. Soft, well rounded and not too heavy with medium levels of tannin. This will be able to stand up to the sauce without overshadowing the fish. Likewise, a juicy sirloin with a generous helping of béarnaise sauce can work wonderfully with a robust, layered white. A weighty chenin blanc with well-balanced minerality and a vibrant streak of acidity to cut through the richness of the sauce will work a treat.
Read the label This sounds obvious but winemakers often provide tasting notes and pairing guidelines on the bottle (supermarkets are have begun to do this on price labels too). When browsing the supermarket shelves it can be easy to get sucked in to buying a marked down bottle or simply grabbing one with a pretty label but if you take a moment to read the information given to you it can often result in a better decision.
Match like with like Put simply, match the characteristics of the food with that of the wine. With a light hors d’oeuvre such as salmon mousse blinis go for a delicate, crisp and dry sparkling rosé. Earthy foods like wild mushrooms work well with earthy wines such as cabernet franc. Rich, sweet foods like dark chocolate go beautifully with a rich, sweet crusted port. You get the idea.
Making a Start
To give you a rolling start, we have selected three recipes from our blog and paired them up with a great bottle of vino, any of which would make for the perfect night in.
This little known grape has been hailed as “Sicily’s answer to Malbec” by The Guardian’s Fiona Beckett and this example is fresh and vibrant with a savoury kick of black pepper. A solid, fruity red that would work well with almost all tomato based dishes that represents outstanding value for money.
Staying in Sicily, this time an organically cultivated blend of Grillo (70%) and Chardonnay (30%) that produces aromas of lemon and pineapple. The combination of grape varieties gives this wine a weight that allows it to handle a stew (albeit a light one) without loosing any of that clean acidity that marries so well with the fresh tomato salad.
This Californian red is a blend of four grape varieties; Zinfandel, Merlot, Syrah and Cabernet Sauvignon. Velvety on the pallet with ripe dark fruit and hints of vanilla giving a touch of sweetness make it a perfect tipple with chocolate.
One more thing…
You don’t have to spend a lot for quality This is not specific to paring wine with food but it’s good to know. A common approach to buying wine is that you get what you pay for. Sometimes true. I once had the pleasure of tasting a 2006 Krug Brut (to save you from asking, around £200) and the only way I can describe it was like walking in to a Parisian bakery on a sunny Saturday morning and hitting a wall of toasty brioche gorgeousness. That said, you can often find good solid wines without breaking the bank. With supermarkets really upping their game in recent years it is easily achievable to get something really special for less than a tenner (£8 if you look hard enough).
Is it your turn to host your friends and family this month? While dinner parties certainly require some preparation, the run up to your soiree doesn’t have to be stressful. To help you, we’ve compiled some top tips – direct from our kitchen to yours – that will ensure your event runs as smoothly as possible:
The first thing to consider when throwing a dinner party is this: do you have enough free time in your diary to adequately prepare for it? It’s all well and good agreeing to host 12 guests but be realistic about when they can come – and how much you can get done before they do. At the very least, give yourself a couple of weekends prior to your party. By doing so, you’ll have more than enough time to check if any guests have any dietary requirements, plan the menu, consider entertainment and discover the perfect wine pairing. If you’re interested in more about wine pairing, we’ve compiled some simple Wine Pairing Rules to get you started.
Pro tip: think carefully, not just about the dishes you’re serving, but about how well they complement one another. For instance, your guests might not want to eat a pastry starter, followed by a heavier, pastry main. You may also decide to opt for a theme for the evening – Italian or Indian, for example –which will help you pull together your menu, the canapés and the wine.
It’s the Little Things
Found yourself with a little extra time just prior to your evening do? Consider the little things which may make all the difference, like making your own bread for the soup, or even whipping up a few homemade canapés. If the idea of adding a tiny bit of work to your schedule (for maximum pay-off) doesn’t scare you, dive right in. If you are in need of a little canapé inspiration take a look at Luke French’s recipe for Wild Sea Trout and Linseed Cracker, which will be sure to delight your guests.
Ask for Help and Prep in Advance
When it comes to the preparation, it isn’t a failing on your part if you have to rope in a few people to help. Whether it’s your partner, your kids, even your neighbour, many hands make light work. If you can, choose dishes that you can do a majority of the cooking before your guests arrive. The last thing you want to do is be stuck in the kitchen all evening leaving your guests to entertain themselves.
Here are a few of our favourite cook in advance side dishes:
You’d be surprised at how a small addition to your meal – homemade, rustic-looking croutons or cheese straws to accompany the soup, perhaps? – can make a huge difference to how it looks on the table. So, why not choose simple dishes which can be improved easily with a few, clever little touches? Also, in terms of presentation, what you serve your food on can really make a big impact. A roast potatoes brought to the table in a beautiful roasting tray or individual side dishes served in mini pans to each guest are really eye catching and impressive.
Be ambitious – Show stopping Recipes
If you’re keen to impress, choose a recipe that will really ‘wow’ your guests. These Hasselback Roasted Potatoes are a nice twist on the usual roast potato and they can be prepared the night before, just leave them to soak in the fridge overnight. Or try this recipe for Sea Truffle Salt Baked Chicken by Michelin Star Chef Brad Carter is not only a delicious recipe, but Brad also includes instructions on how to serve it so beautifully too.
Say ‘Yes’ to Seasonal
If you’ve yet to decide on a theme, go seasonal! Autumn and winter are the perfect time for game, for instance – and here on the blog we’ll soon be sharing some recipes you can try out easily at home. Impress your guests with your cooking prowess and try something different in the process.
And another thing…
Don’t forget to decant your wine; it’s about the little things, after all. The Wine Spectator has some top tips for storing your favourite tipple or two, with decanting offering two key benefits. One is the fact that it separates wine from any sediment which may have formed. The second? It aerates a wine to release its flavours and aromas – yum!
What are your top dinner party tips? Let us know by commenting below.
Now that we’ve sadly said goodbye to summer – and the possibility of lighting the barbecue for a final fling – we’re turning our attention to all the things we have to look forward to in the kitchen. Hearty soups, deliciously meaty stews and all-round, good, old-fashioned comfort food to rival our grandmother’s.
But autumn also makes way for another seasonal trend: game. That’s right; game season is upon us – and here on the blog today, we’re bringing you some inspiration for cooking with everything from pheasant to grouse and partridge. Read on…
Carefully Select Your Meat
Now, this is arguably the most important part of ensuring you get game right. Assuming that you aren’t able to join a shoot to get your own, there are a few other ways to source game meat. Firstly, find a reputable supplier and make sure you seek out prime cuts – like loin or the breasts. If, for example, you’re cooking venison, the joins like the haunch (leg) are a good place to start. Cook them slowly and they’ll taste amazing.
But which are the most popular game birds here in the UK? Pheasant, partridge and grouse are right up there, of course. Try to buy whole carcasses of game birds, where possible. Make sure the head and feet are still attached, as this will be the best indicator of how old the bird is, as well as its overall quality.
Secondly, did you know that you can often buy pan and oven-ready game direct from your local butcher? Lastly, most supermarkets also stock game meat, as will farm shops and online suppliers. If you go down this route, make a beeline for moist cuts which are also well-shaped. Avoid dry spots, or meat that looks discoloured – and always ensure the game smells fresh.
Cook with Consideration
You don’t often see novices cooking game – and it’s for good reason. While preparing a meal with game isn’t necessarily rocket science, it is usually cooked by those who know a thing or two about being in the kitchen. Your biggest challenge with game will be to keep it moist, since the absence of a lot of fatty tissue means that it’ll dry very quickly if you overcook it. Basting is key, here, as is covering the meat while slow cooking it. Don’t forget to flavour it well, too. For example, prunes and apricots work beautifully with partridge. Have a play around with flavours, too, as many a keen cook has stumbled upon a great pairing by simply being bold enough to experiment. Another tip is to pair game meat with other fattier meats for instance a venison burger mixed with ground bacon or pancetta and an egg yolk will help keep the burgers moist and add lots of richness and flavour.
Get Your Money’s Worth
We live in an increasingly wasteful society, so it’s as important as ever to ensure you’re really getting the most out of the food you cook. When preparing game, for example, you could keep back the kidneys and livers to make pâté, adding onion or butter and garlic and spreading it on toasted bread or brioche. Make sure you store your game correctly, too. Game should be plucked and drawn (gutted) after hanging, before it can be frozen or chilled. Keep fresh game in the coldest part of your fridge and make sure you cook it (and eat it) within one to two days.
Where to start
If you’re interested in cooking with game, we recommend giving the below recipes a whirl:
Last Thursday the ProWare team enjoyed an 8 course tasting menu at Jöro. The open kitchen is quite unique which creates a relaxed and entertaining atmosphere. Seeing the talent and expertise of the chefs in action makes it an exciting experience. There must be an element of showmanship about it but whilst it was a very lively and busy evening in the restaurant there was an incredible air of control coming from that open kitchen. Head Chef Luke and the team delivered a wonderful and varied set of dishes. We were left not knowing which was our favourite. What we did leave with is an appreciation of unique tastes, ingredients and a memorable evening dining out at what is easily Sheffield’s best restaurant. In addition to the fabulous food, it was a treat to see our Stainless Steel Tri-ply pans and Copper Tri-ply Mini Pan in use during service.
The evening started with a series of amuse-bouches and some freshly made bread. Each dish was expertly explained by our host/sommelier who was a delight. He answered our haphazard questions with charm and interesting tidbits of information including where they forage for some of the food on their menu.
The most popular dishes of the evening were the Cod with chevril as well as the Cumbrian Herdwick Hogget with wild garlic, jersey royal & mint pictured below.
And of course, the Browned Butter Parfait which is one of the recipes Chef Luke shared with us for Christmas. Check out the recipe here.
To read more about Jöro check out our blog here and read more below to find out about how Luke got to the place where he is now.
Meet the Chef – Luke French
Beginning as a kitchen porter at The White Pheasant pub in Fordham, Cambridgeshire, Luke French worked hard to climb up the kitchen ranks, going on to become part of the catering team at the University of Cambridge. Over the following two years he amassed a wealth of knowledge and experience, thanks in part to the wide variety of events that he was tasked with catering, from student meals to large scale banquets, to fine dining for delegates and government officials. He also had the opportunity to try his hand at a great number of international cuisines, expanding his knowledge and refining his skills along the way allowing him to reach a height of Junior Sous Chef.
From here, he went on to work at a selection of high end restaurants such as Aliemtum, Graffiti, Hotel Felix and Gonville Hotel. During this time of working in AA Rosette and Michelin Star establishments, Luke also gained experience working with pastry, an area which had thus far remained unexplored.
Following this, in the months prior to embarking on a global travel adventure, he worked at The Fat Duck. With three Michelin stars and a recipient of the esteemed title of Best Restaurant in the World, Heston Blumenthal’s eatery is noted for its wildly inventive food, multi-sensory cooking and unorthodox flavour combinations.
Luke travelled first to India, on to Thailand, then Vietnam, Burma and finishing in Cambodia. Enjoying the street food on offer and immersing himself in the vibrant cultures introduced him to new, local ingredients. This time, he says, has become a rich source of inspiration for the food he is cooking today.
Upon his return to the UK, he spent some time in Cambridge, working as Head Chef, giving him free reign to develop his own distinctive style of cooking. He eventually moved to Sheffield and joined the team at local gastro pub, The Milestone, where he worked as a sectional chef for two years. A head chef vacancy opened up, an opportunity to which Luke jumped and a position he subsequently achieved.
On the Way Up
Alongside his duties as head chef, Luke worked with Stacy and Mat (Jöro co-owners) to open Craft and Dough, who serve indulgent, innovative pizzas with the finest craft beers available. This formula has proved successful, resulting in the three Craft and Dough restaurants opening in Sheffield and Luke acquiring invaluable experience.
While cooking at event hosted for a group of architects working on a new development, located just around the corner from The Milestone, Luke first heard about Krynkl. Twenty-nine shipping containers, combined to produce “a revolutionary new space created to showcase the best and most exciting independent start-ups and businesses from Sheffield, where they can share space, skills and ideas. A space built for work and play”. After the warm reception received by several pop-ups, hosted at The Milestone, it became apparent that Sheffield was ready for Joro to set up a permanent home. The restaurant opened at Krynkl in November 2017.
A New Direction
With the opening of Jöro, Luke set about redefining Sheffield’s culinary scene with his nature-inspired food, channelling the ethos widely adopted in Denmark and Norway; that cooking should be kept simple to really get the best out of quality ingredients.
“A meal made of many small plates” is the message that greets with you when opening the Joro website.
We can wholeheartedly say that everyone experience a meal at Jöro. We left the restaurant with full bellies and our taste buds tingling. We would like to say a big thank you to Luke and the whole team at Jöro for a wonderful evening. Also we’d like to credit Tom Kahler for the featured image about of Luke.
This is a phrase that is thrown around all over the place these days. Whether its chocolate bars getting smaller or washing machines packing in after just a few years, it is becoming more evident that everyday items are gradually transforming into shadows of their former selves.
The cost of raw materials is increasing. As is the pressure to be competitive in a market saturated with products and outlets. It is therefore understandable that companies are de-spec’ing their products in order to make their production viable and profitable. An unfortunate downside of this is that product quality and longevity suffer, making items less durable in a society that is becoming increasingly throwaway.
Brands that continue to manufacture a product designed to last, who are unwilling to sacrifice quality to participate in a race to be cheapest and are now something of a rarity. We believe ProWare to be an example of such a brand.
Our cookware is used daily in professional kitchens
‘What would we want in our own kitchen?’
When developing our products, we wanted the result to be something we would be willing to buy ourselves, that would satisfy our appetites for quality and value.
For this reason, we went above and beyond when specifying our cookware. The Tri-Ply ranges have a minimum wall thickness of 2.5mm (up to 3mm in the Copper Tri-Ply). This is more than six times that of some commercially available items. The handles on all our pan ranges are cast stainless steel, as are the rivets used to attach them. Securing the handle with stainless steel rivets requires 200 tonnes of pressure and ensures the handle will never loosen. Most manufacturers use aluminium rivets, which are fastened using only 45 tonnes of pressure due to aluminium being a softer metal than stainless steel. This is considered a more cost effective choice but aluminium can deform as a result of sustained stress or frequent jarring. This can cause handles to loosen with time.
Perhaps the most vunerable part of any pot or pan is the interior. It is this surface that will be exposed to the most hostile conditions. The interior of a pan will regularly come in to contact with three potentially destructive elements; moisture, heat and acidity. These can combine to become detrimental to some metals over time so it is essential the correct ones are used. That is why we use 18/10 grade stainless steel for the interiors of all our pans. The name refers to the chromium and nickel contents of the steel. This is considered the highest grade of stainless steel in domestic use and is noted for its excellent resistance to corrosion.
You can find out more about the construction of our pans here.
Buy well, buy once
We are confident in the knowledge that we have done everything possible to make our pans as good as they can be. It is this which allows us to offer a lifetime guarantee across all ranges with the exception of our non-stick items. The non-stick we use is Teflon Platinum Plus, a market leader renowned for its toughness and longevity. As good as it may be, it will not last forever.
We hope you can share our faith in the cookware we produce and that you can make a purchase knowing it will stay with you through decades of use to be passed on to future generations.
Spice Kitchen are an award-winning artisan producer of tea and spice blends based in Walsall. They have a excellent range of small batch, freshly ground spices great for keen home cooks. In addition to this they sell products for tea aficionados and have some wonderful gift ideas.
They were kind enough to send us two of their spice tins, containing 10 Indian spices with 7 individual spice pots, wrapped in a beautiful handmade silk sari wrap.
We have used the spices from their Indian Spice Tin to make a fantastic Lamb Rogan Josh. Lamb Rogan Josh is an old family favourite of ours and for the longest time the version in Madhur Jaffrey’s Indian Cookery was our go-to dish for an easy Saturday night.
The dish originates from Kashmir and can be made using beef or lamb. In researching this version, we saw a suggestion that the meat could be substituted for cauliflower – though cooking times would obviously be significantly reduced!
Part of the faff of making this dish was sorting through the spice cupboard or having to pop out to the supermarket. Thanks to Spice Kitchen almost all of the ingredients were easily to hand in the spice tin.
The dish is even better if it is prepared ahead of time and the sweet yellow rice is a perfect accompaniment if you have the time!
Using a blender, combine the ginger, garlic and 4 tbsp water into a smooth paste.
Heat the oil in a wide, heavy pot over a medium-high heat and brown the meat in several batches. Set to one side.
Add the cardamom, bay leaves, cloves, peppercorns and cinnamon to the hot oil, stir once and wait until the cloves swell and the bay takes on colour. Then add the onions and fry for 5 minutes until they brown.
Add ginger paste and fry for 30 seconds. Mix in the coriander, cumin, paprika and cayenne; then add the fried meat and juices and stir for 30 seconds.
Add 1 tbsp of the yoghurt and stir until it is well blended. Add the remaining yoghurt, a tablespoon at a time, stirring in between.
Cook for a further 3-4 minutes then add 425ml water and bring to the boil.
Cover and turn heat to low. Simmer for 2 hours or until meat is tender. Alternatively, cook in oven at 180C. Stir every 15 minutes or so.
When the meat is tender, turn the heat up, remove the lid and boil off some liquid.
Before serving, skim off as much fat as you can from the top and sprinkle with garam masala and some freshly ground black pepper.
There are items you buy for your kitchen that you think will be life changing. You get it home, purposefully cook something that requires its use and marvel at the speed and ease with which you have managed to hull a strawberry or slice an avocado. After a few weeks you realise that the task you bought this gadget for can be done with a knife. Just as quickly (if not quicker because you already have a knife out of the drawer) and just as easily (when you think about having to dismantle and wash your new toy). So it remains untouched, existing only to make your utensil draw harder to open and to act as a constant reminder of your misguided vision and wasted money.
However, there are those things that become your close culinary companion that you use almost every time you cook. You may stumble upon something in a shop completely by accident, its £2 so you throw it in your basket without giving it a moments thought and it turns out to be the the single most indispensable item in your kitchen. It could be something you treated yourself to 10 years ago because you always wanted one. It was expensive but hey, you get what you pay for; and you still have it now, sitting on a shelf looking as good as the day you bought it.
We think it important to celebrate those things that can be kept and used and loved for years on end so we asked members of the ProWare team to tell us about the kitchen kit they have come to treasure.
“£14 is a steal for this knife. It’s the perfect size and shape for all sorts – fruit, vegetables, meat, cheese; just everything. The blade stays sharp after prologued use and it can go straight in the dishwasher afterwards. It has a lovely sturdy and well-balanced feel in your hand. For all round performance and value, its the best knife I’ve ever bought!”
“We use a lot of garlic at home and this has saved us so much time. It’s a quick and easy way of producing finely chopped and minced garlic. No more fiddly chopping or scraping bits off a chopping board. Once twisted, the contents can be used when required and simply emptied in. It also works great with ginger, chillies and herbs.”
“Put simply, its just a great turner. It has a large surface area which makes it good for flipping omelettes which I have quite frequently, or fried eggs. It hasn’t overheated and deformed like a previous one I had. I have a lot of roast veg and chicken combos so it’s good for serving them up as well and because of the nylon head it doesn’t scratch baking trays and non-stick cookware. For M&S it’s very reasonably priced for the quality you get and no more expensive than a lot of their competitor’s offerings.”
“Very easy to clean, non-absorbent and kind to knife blades. £20 may seem expensive for a plastic board but these are solid and will last years. They’re also available in various colours to avoid cross contamination of raw and cooked ingredients.”
“You just can’t have too many of these – they’re so versatile! Oven, microwave, freezer and dishwasher safe and really excellent value for money. Available in sizes 0.5L to 3L and they are all handy but I find the 2L to be the best all-rounder.”
Jayne – Tupperware Batter Shaker (get one similar here)
Tupperware Batter Shaker (via pinterest.co.uk)
Why I love it –
“I have an original Tupperware batter shaker that my mum bought me when I first left home (that’s a long time ago now) and I still use it all the time for batter mixes and scrambled eggs. I used to use it for Angel Delight treat time when my lads were young and it’s now become my grandson’s favourite ‘ok to play with’ item from my cupboards. Apart from the fond memories, it’s a great little gadget that I can’t image being without!”
“I bought these on a whim about a year ago because my old whisk was starting to rust – at a quid for two I really didn’t expect much. The quality of both whisks is excellent and they represent outstanding value for money but it’s the coil whisk (the one on right) that was a real game changer for me. I use it all the time! It has a flat bottom so it’s perfect for use in small saucepans and jugs, it’s light, easy to clean and despite being essentially a length of wire, the handle feels very ergonomic.”
Get in touch!
We would love to hear about what you have in your kitchen and why you love it. Please leave a comment below, email or tweet us.
Last December we were delighted to launch our Stainless Steel Tri-Ply range. We have now had a couple of months to live with them and see how the pans perform in the real world. The team here at ProWare have had a discussion about what they like most about them and this is what we came up with, we hope you agree!
A totally flat base ensures excellent hob contact
These pans are designed with a perfectly flat base to ensure maximum contact with flat hobs and reduce ambient heat loss. This means they are very responsive to changes in heat, quickly achieving a rolling boil or settling down to a simmer. The Tri-Ply construction allows them to perform at their best on all hob tops (find out more here).
When developing the Stainless Steel Tri-Ply 14cm Milk Pan and 26cm Frying Pan, we decided to offer the choice of non-stick or not (read more about the benefits of each here). Each has its pros and cons. Consequently, each perform some tasks better than others. If you’re going to use you frying pan for fried eggs and crepes, go for non-stick. Conversely, if you intend to make lots of sauces using a metal whisk, a 14cm saucepan without non-stick would be preferable. Another bonus is that the entire range is oven safe!
Our stainless steel rivets are secured with 200 tonnes of pressure
When we develop a new product, the approach we take when deciding on a specification level is to ask ourselves ‘what would we want in our own kitchen?’ With a wall thickness of 2.5mm and cast stainless steel handles, these pans both look and feel extremely robust. In addition, our handles are secured using stainless steel rivets pressed with 200 tonnes of pressure. Most manufacturers use more cost effective aluminium rivets however, these are softer than stainless steel and can deform if repeatedly banged causing handles to loosen. We offer a lifetime guarantee on every element of the cookware with the exception of the non-stick coating.
Hanging loops mean these pans don’t have to be confined to the cupboard
We have established that there is more to these pans than just a pretty base (get it?…anyone?), but we couldn’t talk about our Stainless Steel Tri-Ply without acknowledging just what handsome devils they are. Classic yet contemporary design combined with the non-tarnishing properties of stainless steel means these pans will come out of the dishwasher looking almost as good as the day you bought them for years to come.
We have incorporated several design aspects in to these pans to make them not only beautiful but dynamically functional. A steep arch in the handle makes the items easier to handle; it keeps the handle away from the heat source; and, allows the pans to nest efficiently in cupboards or drawers. An eyelet where the handle meets the pan body disperses heat to ensure handles don’t get too hot and a hanging loop enables the pans to be elegantly displayed in your kitchen. We also know that larger pans can be very heavy when full. That’s why we have added helper handles to the 18cm and 20cm saucepans, and the 24cm sauté pan.
6 Induction Compatible
Cooking on induction is now possible with ProWare
This is the first complete range we have produced that can be used on an induction hob. The popularity of induction is increasing rapidly due to its wide appeal as a clean, efficient method of cooking.
7 Roast to Perfection
ProWare Stainless Steel Tri-Ply Roasting Pan
In February 2018 we launched something entirely new for us. The latest member of the Stainless Steel Tri-Ply family, our 35cm Roasting Pan has the same three-layer construction as the rest of the range meaning it will work on an induction hob too. This stunning piece makes oven-to-table dishes that much more appealing and it is built to last so will see you through decades of roast potatoes!
We would love to hear from you!
If you think we have missed anything or have any feedback about our Stainless Steel Tri-Ply (or any of our other products), please get in touch.
To compare the results achieved from stainless steel alongside non-stick we have devised simple experiment. Heck sausages are a favourite among ProWare staff. Not only are they a lunchtime saviour for us at The GoodFood Show, their range of meat and vegetarian sausages truly has something for everyone. In recent times, they have also ventured out in burgers, veggie balls and even sauerkraut.
It is with great pride that I can announce that Heck’s Chicken Italia sausages will serve as yardstick in this highly scientific endevour!
NB – Both of our Stainless Steel Tri-Ply frying pans are oven safe, however, the non-stick pan is only safe up to 200C, we therefore decided to exploit the advantage of the former for the purpose of this test and used the non-stick pan on the hob only.
The end results did show a difference between the two pans but in all fairness it was perhaps not as obvious as we had anticipated. The sausages in the stainless steel pan certainly did brown better which gave them a better caramelised flavour; and should you be making bangers and mash, you could have made a stonking onion gravy with the sticky juices left in pan. It would also be within the realms of possibility to add some Yorkshire pudding batter, sling it in the oven and make a toad in the hole.
In the face of this, the non-stick pan performed admirably and held its own. Whereas the final result may not have been quite as good, for those wanting a speedy clean up and to use less oil, this would be the pan to choose.