Tag Archive: food blogger

  1. Foodie Dates for your Diary – June 2019

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    Summer is nearly here and with it the weather is getting warmer! If you are eager to get out and about to enjoy some great food and drink then be sure to check out some of these great foodie events we’ve compiled taking place throughout June.

    Matlock Food & Drink Festival

    8 -9 June, Hall Leys Park, Matlock

    https://www.madhattersevents.com/

    With a wide range of locally sourced food and drink there will be something for everyone and with some great Gin cocktails, Cider and Real Ale why not stay all day and soak up the fabulous atmosphere. Then stroll round the hand picked Artisan Food Stalls with gorgeous cakes, cheese, pastries and much more and take some home for later or even as gifts.

    There will be lots to see and do, live music through the day, the annual Man V Food Challenge and of course the wonderful facilities the park has to offer. As always furry members of the family are welcome and there will be lots of stalls and treats for them too.


    Photo credit & thanks to Peddler

    Peddler Night Market

    Friday 7 June 5-11pm
    Saturday 8 June 2-11pm

    92 Burton Road, Sheffield

    https://peddlermarket.co.uk/

    Peddler is back again this month but with all the summer feels this time.

    Fresh seasonal cocktails. Delicious new street food traders. Top-notch craft beers from Arbor Ales. A crackin line-up of musicians and artists PLUS our Botanical Infused Gin Masterclass and Beer & Cheese Pairings.


    Our Cow Molly – Open Farm Day

    9th June 11am-5pm

    Our Cow Molly Dairy Farm, Hilltop Road, Sheffield, S6 6GW

    http://www.ourcowmolly.co.uk/

    One for the whole family – Come and enjoy some of Sheffield’s best ice cream while exploring the farm too. Farm Tours, Tractor Rides, Farmer Fancy Dress, Behind the scenes tours, Bar & BBQ, Pie & Mash, Lots of Childrens activities & live music.


    Photo credit & thanks to London Seafood Festival

    London Seafood Festival

    12-16 June, Battersea Power Station, London

    https://londonseafoodfestival.com/

    Five days of seafood fun, chef collaborations, masterclasses and a FREE weekend festival on the banks of the River Thames at the fabulous Battersea Power Station. Head down to experience a spice and fish masterclass at Cinnamon Kitchen Battersea, brewery tour, sake tasting with Japanese Seafood Bites and lots more!


    Dishes

    Photo Credit & thanks to Taste of London

    Taste of London

    19-23 June, Regents Park, London

    Tickets from £13

    https://london.tastefestivals.com

    Known as one of the foodie events of the summer, this exciting festival brings an array of tasty street food, exciting new products and all the foodie shopping you desire! Not to mention copious amounts of food demos and masterclasses to keep you occupied, this festival will not disappoint. Tickets are on sale now!

    Food & Drink

    Body & Soul

    21-23 June, Ballinlough Castle, Dublin

    Day tickets from £62

    http://bodyandsoul.ie/

    What better way to spend this years Summer Solstice weekend then at Dublin’s hidden gem, Ballinlough Castle which plays host to the Body & Soul festival, a three day event bringing fun, music & a fabulous foodie line-up featuring the best local innovative gourmet producers and much more.


    slow food market

    Photo credit & thanks to Le Cordon Bleu Summer Festival

    Le Cordon Bleu Summer Festival

    29 June, Le Cordon Bleu, London

    https://www.cordonbleu.edu/london/summer-festival/en

    Le Cordon Bleu London will host its first Summer Festival on Saturday 29th June which will include interactive practical workshops and tastings with Le Cordon Bleu Master Chefs, lecturers and alumni, demonstrations from a host of guest chefs from high-end restaurants, as well as a Slow Food Market featuring a range of producers and a pop up bookshop from leading publishers Phaidon.

    All workshop tickets are priced at £25 and include entry to the festival. General admission costs £5 when booked separately and grants you access to the demonstrations and all day market.


  2. Foodies Events July 2018

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    Photo Credit – International Cheese Awards

    Summer is here! We can’t wait for this month’s line up of exciting foodie events. From agricultural events and food festivals to the International Cheese Awards, July is bound to be a good one.

    Great Yorkshire Show

    10th – 12th July, Harrogate.

    Come experience the 160th Great Yorkshire Show! This 3 day event is one of the biggest agricultural events in the UK and celebrates the very best of food, farming and rural life. Also stop by and say hello to us as we will be attending with all 3 of our stunning cookware ranges.

     

    North East Food Chilli Festival

    13th – 15th July, Meggies Burn Fields, Seat Front, Blyth, Northumberland.

    In it’s 7th year this 3 day festival features exciting food, drink and entertainment. This includes the infamous Chilli Eating competition on Saturday and Sunday. To see the many food exhibitors check out their website https://www.chillifest-ne.co.uk/food/

     

    Hampshire Food Festival 

    1st – 31st July, Hampshire.

    This month long festival now in it’s 18th year, has events to suit all tastes and budgets. Things to get involved in are the farm visits, vineyard tours, cookery classes, pop-up dinners, tasting events and distillery and brewery tours and much more. For more information check out their website.

    Photo Credit – Hyper Japan Festival

    Hyper Japan Festival

    13th – 15th July, London Olympia, London.

    Experience all the joys of Japan at London Olympia’s Hyper Japan Festival. From swords to Saki this festival has it all. The ever-popular EAT-JAPAN area will satisfy those in search of authentic Japanese taste sensations. There is a varied selection of stalls offering hot and cold foods, alcoholic and soft drinks and lots more.

     

    Photo Credit – The Yorkshire Dales Food and Drink Festival

    Yorkshire Dales Food Festival

    21st – 22nd July, Skipton.

    Food, cooking, crafts and live music, this festival has it all! There is something for everyone with cooking demonstrations from James Martin and Gino D’Acampo as well as a selection of hands on workshops, tasting sessions and loads more foodie fun.

    Great British Food Festival Knebworth

    21st July – 22nd July, Knebworth House.

    Not just another food festival, the Great British Food Festival caterers to those with a love of great food and drink at some of the country’s most beautiful locations. Not only will there be fantastic food to eat, but there are chef demonstrations, a foraging guided walk, 3 different Men V Food challenges as well as a bunch of kid friendly stuff too.

    Taste of the South4

    Taste of the South Festival

    21st – 22nd July, Chapel Gate, Christchurch, Bournemouth.

    This festival celebrates all things from across the South. In it’s second year running it is set to be a haven for foodies with local food, drink and artisan producers exhibiting their local wines, cheeses, chutneys, street food and ice cream as well as many other delectable goodies. Come and enjoy this family friendly foodie event which will also feature live music with local bands and other entertainment.

     

    Photo Credit – International Cheese Awards

    International Cheese Awards

    Show Day – 25th July, Dorfold Hall, Nantwich.

    After the cheese judging and trade day is finished (24th July) the International Cheese Awards opens their doors to everyone. If you’re a cheese fanatic this is a must for you – the renowned Cheese Marquee a colossal 80,500 sq ft full of the 5,000 entries of the best cheese and dairy products from some 27 countries. There will be trade stands selling delicious delicacies and offering free tasting samples too.  Cooking demonstrations from James Martin, Will Holland and Sean Wilson throughout the day too for your enjoyment too.

  3. Foodie Dates for your Diary – May 2018

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    Spring is now well underway and the weather is getting warmer (hopefully). If you are eager to get out and about to enjoy some great food and drink then be sure to check out some of these great foodie events taking place throughout May.

    vegan festival photo

    Liverpool Vegan Festival

    5th May, Mountford Hall, Liverpool

    Featuring around 100 stalls serving cooked and raw foods, pies, cakes, chocolates, sandwiches and salads, beauty and skincare products, candles, preserves, cheeses, jewellery, crafts, healthy treats, sweet treats, clothing, drinks, juices, smoothies, charity merchandise and more! There will also be a variety of talks and workshops running throughout the day.

     

    Hardwick Hall

    Great British Food Festival Hardwick Hall

    5th-7th May, Hardwick Hall, Derbyshire

    The Great British Food Festival is back in Derbyshire this May Bank Holiday! Set in the grounds of the magnificent Elizabethan country house, near Chesterfield, in Derbyshire, Hardwick Hall provides a stunning backdrop for a Food & Drink Festival. Gates at 10am each day.

    Salcombe Crab Festival

    Image: Norsworthy Photography

    Salcombe Crab Festival

    6th May, Island Street, Salcome

    An annual celebration of Cancer Pagurus (brown crab) caught by the Salcombe fleet off the South Devon coast. This ‘famously flavoursome’ crustacean is considered one of the best in the world and Crabfest provides the perfect opportunity to not just crack open some fine tasting crabs but experience a vibrant showcase for the local fishing, food, drink and tourism industries at the heart of our unique area.

     

    Festival food stall credit Sam Hardwick 3_preview

    Hay Festival

    24th May to 3rd June, Hay-on-Wye, Wales

    A festival for those who love literature Hay Festival brings readers and writers together to share stories and ideas in sustainable events around the world. The festivals inspire, examine and entertain, inviting participants to imagine the world as it is and as it might be.

    Foodie specifics:

    • Ruth Rogers talks River Cafe 30: Simple Italian recipes from an iconic restaurant and reflects on 30 years at the helm of one of the UK’s most iconic restaurants.
    • Ian Theasby and Henry Firth launch BOSH! their new collection of over 100 incredibly easy and outrageously tasty all-plants meals.
    • One of the UK’s greatest food writers Rowley Leigh launches A Long and Messy Business. “This book is a selection of our work over five years. It is arranged by month because I think that provides a more compelling narrative. Some dishes are starters, some ‘mains’, and some puddings but as often or not they are just something to eat when you are hungry.”
    • The future of food production forms a central strand of programming – UK Secretary of State for Environment, Food and Rural Affairs Michael Gove debates the future; former Welsh Environment minister Jane Davidson delivers the festival’s inaugural INSPIRE Lecture; CEO of Compassion in World Farming Philip Lymbery talks Dead Zone: Where the Wild Things Were; journalist Maryn McKenna presents Plucked! The Truth About Chicken; and climate expert Mark Lynas talks Seeds of Science: Why We Got It So Wrong On GMOs.
    • Rooted Forrest School offer foraging and outdoor cooking workshops for young people in the Hay Festival Wild Garden.
    • Plus, the on-site food court showcases the very best locally produces cuisine: from Welsh Venison, to Shepherd’s Sheeps Milk Ice Cream.

     

    Harewood House

    Great British Food Festival Harewood House

    26th-28th May, Harewood House

    Harewood House is an 18th century, Grade I listed building, with a 1,000 acre landscape, designed by Capability Brown. Part of the estate has been developed as the village in the ITV soap opera Emmerdale.
    The Great British Food Festival at Harewood will be situated on the lawn right in front of the house. Your ticket to the event also includes free on-site parking and FREE access to the gardens and grounds, below stairs area of the house and bird garden, home to over 30 birds from around the world.

    Tonbridge Food Festival

    Image: Times of Tunbridge Wells

    Tonbridge Food and Drink Festival

    26th May, Tonbridge Castle

    Taking place on the banks of the picturesque River Medway, this great event will provide an opportunity to try, taste and buy from more than 70 stallholders selling a delicious range of local and world food and drink. There will be delicious cheeses, breads, cakes, sweet treats such as fudge and marshmallow; locally roasted coffee and specialist teas as well as other food related stalls.

     

    Sheffield Food Festival

    Sheffield Food Festival

    26-28th May

    Sheffield Food Festival is a celebration of the city’s vibrant food scene, showcasing our great local produce, talented chefs, mouthwatering street food and outstanding brewers and distillers. The city’s largest free to attend event takes place for its eighth year from 26th – 28th May 2018 in the city centre, spreading across the Peace Gardens, Winter Gardens, Millennium Square, Town Hall Square and Fargate, attracting over 40,000 visitors across the weekend.

    British Cured Meats Festival

    British Cured Meat Festival

    27th May, Borough Market London

    The festival is the very first of its kind and will feature demos, street food, craft beer, and stalls from British meat and cheese suppliers to a backdrop of live music and DJs. A whole host of British cured meat producers will be offering tastings as well as wine and beer pairings including Moons Green, Trealy Farm, Cobble Lane Cured, Great Glen Charcuterie and Blackhand plus some new faces in the recently launched Tempus by Dhruv Baker and Tom Whitaker.

  4. Why We Offer a Lifetime Guarantee

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    ‘They don’t make ‘em like they used to’

    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.

    ProWare at The Milestone

    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.

  5. Lamb Rogan Josh with Spice Kitchen

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    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 (Gift of the Year 2018), 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!

    ProWare Beef Rogan Josh Spice Kitchen

    Lamb Rogan Josh

    Serves: 4 (easily doubled)

    Prep time: 20 minutes

    Cooking time: 2hr 15 minutes


    Equipment


    Ingredients

    • 4tbsp vegetable oil
    • 5cm piece fresh ginger
    • 8 cloves garlic, peeled
    • 10 cardamon pods, whole
    • 2 curry leaves
    • 6 cloves, whole
    • 10 peppercorns, whole
    • 1 cinnamon stick
    • 2 tsp cumin seeds, ground
    • 2 tsp ground coriander
    • 2 tsp paprika
    • 1 tsp cayenne pepper
    • 1 tsp salt
    • 0.5 tsp garam masala
    • 900g rolled lamb shoulder, cut in to 2cm cubes
    • 200g onions, peeled and finely sliced
    • 6 tbsp natural yoghurt

    Cooking Method

    1. Using a blender, combine the ginger, garlic and 4 tbsp water into a smooth paste.
    2. Heat the oil in a wide, heavy pot over a medium-high heat and brown the meat in several batches. Set to one side.
    3. 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.
    4. 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.
    5. 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.
    6. Cook for a further 3-4 minutes then add 425ml water and bring to the boil.
    7. 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.
    8. When the meat is tender, turn the heat up, remove the lid and boil off some liquid.
    9. Before serving, skim off as much fat as you can from the top and sprinkle with garam masala and some freshly ground black pepper.

    Sweet Yellow Rice (Meetha Pullao)

    Serves: 4 (easily doubled)

    Prep time: 3hr 25 minutes

    Cooking time: 1hr 10 minutes


    Ingredients

    • 1/2 tsp saffron threads
    • 2 tbsp whole milk, warm
    • 200g basmati rice
    • 3 tbsp ghee or butter
    • 4 green cardamon pods
    • 1 cinnamon stick
    • 1/2 tesp salt
    • 15g flaked almonds
    • 1tbsp sultanas
    • 90g caster sugar

    Equipment


    Cooking Method

    1.  Using a frying pan, toast the saffron over a medium heat until the threads turn slightly darker.
    2. Put the milk in a cup and crumble in the saffron. Set aside for 3 hours.
    3. Wash the rice, changing the water 3 times, then drain. Leave it to soak in 1.2 litres of water for 30 minutes. Drain and leave in the colander for 20 minutes.
    4. Preheat the oven to 150°C/300°F/gas mark 2.
    5. Heat the ghee over a medium heat in a wide, oven-proof pan. When it’s hot, add the cardamom and cinnamon and stir. Add the rice and stir.
    6. Sauté the rice gently for about 3 minutes, reducing the heat slightly if it begins to catch. Add 325 ml of water and the salt.
    7. Increase the heat back to medium and gently stir. Cook the rice until all the water is absorbed.
    8. Pour in the saffron milk and stir in the almonds, sultanas and sugar. Cover very tightly and put the pan in the oven for 30 minutes.
    9. Remove the rice from the oven and stir. Remove the cardamom and cinnamon. Sprinkle with the extra sultanas and almonds to serve.

    Spice Kitchen™ - Spices, Spice Blends, Gifts & Cookware

    spicekitchenuk.com
    soldwithlove@spicekitchenuk.com
    07729 116102

  6. 7 Things We Love About Our Stainless Steel Tri-Ply

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    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!

    Efficiency

    ProWare Stainless Steel Tri-Ply Hob

    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).

    2 Versatility

    ProWare Stainless Steel Tri-Ply Frying Pans Non-Stick

    ProWare Stainless Steel Tri-Ply 26cm with and without non-stick

    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!

    3 Durability

    Stainless Steel Tri-Ply Durability

    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.

    4 Aesthetics

    ProWare Stainless Steel Tri-Ply Hanging

    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.

    5 Thoughtful Design

    SSTP Nested 2

    ProWare Stainless Steel Tri-Ply saucepans efficiently nest

    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

    ProWare Stainless Steel Tri-Ply Induction

    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

    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.

  7. Non-Stick vs. Stainless Steel – The Test

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    The Test

    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!

    The sausages were cooked as follows;

    Proware Stainless Steel Tri-Ply 26cm Non-Stick Frying Pan
    Hob – 30 minutes, medium/low heat

    ProWare Stainless Steel 26cm Frying Pan
    Hob – 5 minutes, medium/high heat
    Oven – 25 minutes at 180°C

    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.

    Proware Stainless Steel Tri-Ply Frying Pan Oven

    The Results

    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.

    ProWare Stainless Steel Tri-Ply Frying Pans Results

  8. Non-Stick vs. Stainless Steel – Which is Better?

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    It has been over 60 years since non-stick cookware was first introduced, and since then its popularity has continued to be widespread and significant. You would likely be hard-pressed to find a household in the UK that doesn’t have at least one non-stick pan. The promise of pancakes gliding effortlessly on to your plate; the prospect of never again being stood at the kitchen sink chiselling burnt food off your favourite frying pan. The appeal was, and still is, obvious. There are some strong arguments, however, in favour of the more traditional stainless steel pans that beg the question – which is better, non-stick or not?

    Whatever your feelings are toward non-stick pans, it is difficult to deny their virtues in the realm of frying eggs and making pancakes. The ease with which you can produce perfect fried eggs with nothing but a drop of oil and a delicate touch make them (in our view) worth having, if just for this task alone. Also, cleaning non-stick pans is often a breeze. If you get a decent one sometimes just a wipe with a paper towel does the trick.

    ProWare Stainless Steel Tri-Ply 26cm Non-Stick Frying Pan

    ProWare Stainless Steel Tri-Ply 24cm Non-Stick Frying Pan

    Unfortunately, they do have their limitations. The main one, which every keen cook will race to share, is that when using a non-stick pan, you cannot achieve that lovely golden colour when searing meat or caramelising. For this purpose, stainless steel pans are invaluable. Another area in which stainless steel reigns supreme is the making of gravy and pan sauces, an essential part of some dishes. All the juices that are released during cooking stick to the pan, allowing you to deglaze with the desired liquid.

    ProWare Stainless Steel Tri-Ply 26cm Frying Pan

    ProWare Stainless Steel Tri-Ply 24cm Frying Pan

    Aside from culinary matters, there are also some very practical reasons why stainless steel pans are favourable. Firstly, they are generally considered to be far more durable than their non-stick counterparts due to non-stick coatings often being easily damaged and requiring careful handling (find out more about looking after your non-stick here). To ensure the longevity of our pans we use Teflon Platinum Plus, a market leading, ceramic reinforced coating that we test rigorously (check out the video below). In addition, non-stick pans can’t be preheated in the way a stainless steel one can. This is due to good non-sticks being made up of multiple layers and when a pan is heated while empty the heat has nowhere to be transferred to which can lead to the layers deteriorating.

    Many people are deterred from cooking with stainless steel because they think everything will immediately stick, burn and it will all end in a charred, greasy disaster. What they don’t know is that it will only take a bit of confidence, some practice and the right pan for it to become a walk in the park.

    A great place to start is buying a quality pan. Pans that are very thin (some basic ones are as thin as 0.4mm), are likely to develop hot-spots and will not heat evenly. It is this which leads to food being burnt in one place and underdone in another. Our ProWare 24cm Stainless Steel Frying Pan has a three-layer construction – two layers of stainless steel sandwiching a core of aluminium. The overall thickness of the pan is 3mm, resulting in a wonderful robust feel and an ability to heat very evenly. It also means, like the rest of the range, this pan is oven safe.

    Once you have your pan, the easiest way to ensure effortless, stick free cooking is to season the pan (it is worth noting that this is not essential if you are willing to use oil a bit more liberally). Seasoning will produce a thin layer on the surface of the pan which will allow you to cook without the addition of more oil, and most importantly, without your food sticking. This is how you do it:

    Seasoning Stainless Steel

    1. Ensure your pan is thoroughly clean and over a medium heat, allow the pan to heat up for 2-3 minutes.
    2. Add a tablespoon of oil (rapeseed works very well) and swirl around the pan to evenly coat the inside.
    3. Heat the oil until it begins to smoke. Once smoking, remove the pan from the heat and set aside to cool completely.
    4. Pour out the oil and wipe the inside of the pan with paper towel.
    5. Your pan is now seasoned and ready to use.

    Another useful tip when it comes to cooking with stainless steel is take your time! Do not rush and resist the temptation to constantly move your food around the pan. For example, when cooking meat, if the pan is properly preheated and the oil is hot when the steak is added you need not move it again until it is time to turn it. The meat will seal beautifully and you will be able to lift it from the pan easily, if you try to move it too soon you run the risk of tearing the flesh.

    ProWare Copper Tri-Ply 24cm Frying Pan

    The Verdict

    A conclusion we can draw in the argument of stainless steel versus non-stick, is that they both have their merits and drawbacks but it really depends on what you intend to use it for. For the more ardent cooks amongst you, we would actually recommend having one of each. Use your non-stick for things like eggs, crepes and delicate fish; and the stainless steel for just about everything else.