Tag Archive: induction

  1. Jöro Restaurant – Tasting Menu & Meet the Chef

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    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.

    ProWare Team at Jöror Restaurant Sheffield

    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.

    Jöro Restaurant Sheffield

    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.

    Jöro collage

    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.

    ProWare Christmas Recipes Joro-87

    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

    Starting Out

    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.

    Joro Restaurant - Luke French

    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.

    ProWare Christmas Recipes Joro Trout

     

    To book your table:

    Jöro Restaurant
    0.2 – 0.5 Krynkl
    294 Shalesmoor
    Sheffield
    S3 8US

    0114 299 1539
    Email

    Opening Times

    Lunch 12.00 – 15.00
    Thursday – Saturday

    Dinner 17:30 – 22:00
    Wednesday – Saturday

    (last orders for tasting menus at 14.00 & 21.00)

    Closed Sundays, Mondays & Tuesdays, Wednesday Lunchtime.

     

    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.

  2. 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.

  3. Finding the Right Cookware for You

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    Buying new cookware can be difficult. Aside from being a financial investment, there is such a vast array of products out there that it is sometimes a challenge to choose correctly.

    You may be lucky enough to know exactly what you want and exactly where to get it. Or perhaps you’ve had the same set of pans for the last 30 years and just plan on buying the same ones again.

    If, however, you simply don’t know where to start, try asking yourself…

    What do you cook on?

    First things first, the type of hob you have (or plan to get) is very important. It will be either gas, radiant ring, ceramic or induction.

    A lot of cookware can be used on all types of hob (*cough* our Stainless Steel Tri-Ply for example *cough*), but there are some types that cannot be used on induction hobs. This is due to the item having a non-ferrous base. In other words, the base is not made of a magnetic metal such a cast iron or certain stainless steels.

    Pots and pans with a base made from a metal such as copper or aluminium are not compatible with induction hobs. Make sure to check your pans are induction compatible before trying to use them on an induction hob.

    What is your style?

    Your personal style and the aesthetic of your kitchen are factors that you should probably think about. As with kitchens, cookware is available in a wide spectrum of styles, from traditional to ultra modern. If you are planning on spending a lot of money it is important to go with something that you not only love but won’t get tired of. If you are easily bored, opting for high spec, expensive cookware is inadvisable.

    When designing our cookware we set out to give them a timelessness, to make them look and feel at home in any setting. We did this by incorporating traditional elements such as riveted handles and hanging loops in to a fresh and contemporary shape.

    Who do you cook for?

    Another consideration is the number of people you are regularly cooking for. Small saucepans (16cm or less) would likely be seldom used in a large family, thus it may be preferable to have 2 large pans (18 or 20cm) that will be used all the time than 3 or 4 of varying sizes, some of which may never leave the cupboard.

    Conversely, if you are generally only cooking for two, smaller saucepans will be used much more frequently. That said, it would no doubt be favourable to still have a large saucepan on hand should you have guests.

    With this in mind it may be better to purchase pans as individuals rather than in sets. Nobody can predict you cooking habits better than you. Explore our saucepans here.

    What do you like to eat?

    Most pots and pans are very versatile and can be used for all sorts, making them an essential part of any kitchen. There are certain items though that have quite niche roles in the kitchen, some of which may be of no use to you.

    For example, non-stick frying pans. There is no denying that they are great for fried eggs and pancakes. However, we would recommend one with a stainless steel interior for just about everything else. If you never cook fried eggs or pancakes, perhaps a non-stick frying pan is not for you.

    Likewise, the functionality of a milk pan is quite limited because of its small capacity. As their name suggests, they are perfect for warming milk and making porridge too. They can also come in very handy when cooking for small children or making sauces. Beyond this, their size can hinder versatility as a saucepan and potentially demote them to a non-essential item.

    ProWare Milk Pan Porridge

    A milk pan is a must when making porridge

    What do you already have?

    If you already have some individual pieces, don’t replace them for the sake of it. If they’re good quality and still in working order, keep them. Many items, including the entire ProWare range, are available as individuals so you can tailor sets around what you already have.

    Decision Time

    We hope these tips have given you some useful pointers on making the right choice for you. If you have any questions or would like to share a tip of your own we would love to hear from you! Get in touch via social media or email us at info@proware-kitchen.co.uk.

     

  4. Induction Cooking – Sheer Magnetism

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    Following the success of the Copper Tri-Ply and Copper Base ranges, and with the growing popularity of induction cooking we decided to put our heads together and develop a range that could be used with all hob types to make ProWare accessible to all. The Stainless Steel Tri-Ply range was what we came up with and we couldn’t be happier with it.

    Su Sutton, from esteemed bespoke kitchen maker My Father’s Heart, estimates that induction hobs account for around 90% of their hob-top sales. This is frankly an astonishing figure. So what has prompted this sudden surge in popularity? Let’s find out.

    Where did it all start?

    Much earlier than you may think with the first patents outlining the principle of induction cooking dating back to 1909. Following some exposure at technology fairs in the 1950’s, induction hobs as we know them today were the result of work carried out at the Westinghouse Electric Corporation Research and Development Centre near Pittsburgh, Pennsylvania in the early 1970’s.  The first commercially available induction hob was Westinghouse’s Cool Top 2, launched in 1973 priced at $1500 ($8260 in 2017 dollars).

    Westinghouse Electric CT-2

    Westinghouse Electric CT-2 1973 (image: Westinghouse Electric Corporation)

    How does it work?

    Conventional hobs work using thermal convection. In other words they use a heat source, whether it be with a gas flame, a radiant ring or a halogen filament to heat up your pots and pans.

    Induction hobs work slightly differently. Instead they use magnetic induction to directly heat the vessel in which you are cooking. An alternating electric current is passed through a coil of copper wire located within the hob beneath your pot (1). This creates an oscillating magnetic field (2) which produces eddy currents within the pot. The pot’s resistance against these currents is what causes it to heat (3).

    Induction Diagram

    An induction hob

    Why choose induction?

    Perhaps the main attraction to a society that is becoming increasingly aware of energy consumption and it’s environmental impact is efficiency. Test carried out by the US Department of Energy found induction cooking to have an average of efficiency of around 75%, compared with 70% for electric coil and 44% for gas (read more here). This can be largely attributed to the significantly higher ambient loss attained with cooking methods that use a flame or heating element; compared to induction, which heats the pot directly.

    Safety is another factor which falls in its favour. The absence of a direct heat source is of great appeal to families with young children, or for that matter, absent minded adults. Of course your pots and pans will get hot during cooking (that’s the whole point) but the hob-top itself does not emit heat. It will warm up due to heat transfer from your hot pan so caution is still recommended but it doesn’t pose the same risks as a naked flame or hot plate. In fact, Raymond Baxter once demonstrated on the BBC series Tomorrow’s World, that it was possible to cook through a slab of ice (don’t try this at home!).

    In addition, many induction hobs are a single flat piece of glass. This means food being burnt on or getting stuck in nooks and crannies doesn’t really happen, so keeping them clean is a doddle. Also, being aesthetically very neat they appeal to those with contemporary tastes.

    Are they still expensive?

    Yes and no. If you are thinking of installing an induction hob in your new kitchen, it’s true that an entry level one will set you back around double that of the equivalent gas hob. This difference becomes less defined as you increase in spec level. The disparity in initial outlay may not sit well with your wallet, but you may notice benefits in the long run thanks to the increased efficiency of induction. Generally speaking however, they have reduced in price significantly since their introduction. You can get small portable hobs for as little as £30.

    Another factor to take in to consideration is whether the cookware you have (or want) is induction compatible. If it isn’t, this will be an added expense in making the transition, which brings us on to our next point.

    Are there any drawbacks?

    A reliance on magnetism to heat your pans means that almost all induction hobs require the cooking vessel to be made of (or at least contain) a ferromagnetic metal such as cast iron or some stainless steels. Cookware made of copper, glass, non-magnetic stainless steels or aluminium does therefore not work on an induction hob. There are ways around this with the availability of discs that you place on your hob allowing it to function as a conventional hot plate, on which non magnetic cookware can be used. You will, however, forfeit the efficiency gained by opting for induction.

    Induction hobs can be noisy. The source of this noise is two fold – it can be generated by the cooling fans housed withing the hob itself; they can also produce an audible electromagnetic noise as a result of cookware being exposed to a high magnetic field. This normally manifests itself as a humming or buzzing but most users find this to be minor and something grown quickly accustomed to.

    ProWare Stainless Steel Tri-Ply Induction Hob

    ProWare Stainless Steel Tri-Ply 16cm Saucepan on a BORA induction hob with integrated downdraft technology

    What is next for induction?

    It would be fair to say that thanks to their efficiency, cleanliness and good looks, induction hobs are here to stay. We asked Su her thoughts on the future of induction and where she sees it going in coming years;

    “Leading the way now in terms of induction is downdraft.”

    Downdraft refers to a type of extraction system that draws air down and out as opposed to the conventional hoods which draw it up and out.

    BORA is our best-selling hob-top brand with internal extraction within the induction cook-top. They are a relatively new company – being only about 8 years old – but they have changed the way people think about extraction and offer several different models of induction cook-tops that are well-engineered and designed.  They are, definitely, one to watch.”

    This revolutionary technology doesn’t come cheap with prices starting around £3,000. It does however give us a glimpse of how we all may be cooking in years to come.

     

    My Father's Heart Logo
    Unit 3A
    Broadfield Court
    Sheffield S8 0XF

    Mon – Thur 10-6
    Fri – Sat 10-5

     

  5. Char Sui Pork – Chinese Barbecue Pork

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    This recipe is something of a favourite in our household, the mix of sweet, the savoury and richness of the pork is something that is very hard to beat. The pork fillets don’t hang about too long when they’re put on the table. It is much easier than you would imagine but it does take some forward planning to allow enough time for the marinade. The versatility of the pork once it is cooked is fantastic, you can serve it many different ways, plus if you’ve got any left overs you can throw them into a fried rice dish or serve on top of some soup noodle etc.

    It also feels like a good debut of our new stainless steel tri-ply roaster!

    Serves: 4

    Prep time: 10 minutes plus minimum 2-3 hours to marinate

    Cooking time: 40 minutes


    Ingredients

    • 1 tablespoon runny honey
    • 1 tablespoon dark brown sugar
    • 2 pieces of pork fillet approximately 500 grams

    ProWare Char Sui Pork Ingredients

    For the marinade

    • 2 tablespoons vegetable oil
    • 1 teaspoon sesame oil
    • 2 tablespoons light brown sugar
    • 3 tablespoons runny honey
    • 3 tablespoons hosin sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon light soy sauce
    • 1/2 tablespoon dark soy sauce
    • 1 teaspoon Chinese five spice powder
    • 2 cloves of garlic, finely chopped
    • 1 inch (2 cm) knob of ginger, peeled and finely chopped

    Equipment

    • Knife
    • Chopping board
    • Large ziplock bag or similar for marinating

    Cooking Method

    1. Measure all the ingredients for the marinade into a bowl and whisk to combine.

      ProWare Char Sui Pork Preparation 1

    2. Place the pork into a large ziplock bag or similar and pour in the marinade. Mix so the pork is coated and seal the bag. Place in the fridge to marinate for 2-3 hours or overnight.
    3. Bring the pork back to room temperature before you plan to roast it.
    4. Preheat the oven to 180°C/350°F
    5. Whilst the oven is preheating pour the marinade into a sauce pan and add the additional sugar and honey and bring to a simmer and reduce a little, this is for glazing the pork whilst in the oven.
    6. Place a sheet of foil, roughly double the length of the pork fillets, in the roasting tin. place the pork on top of the foil and fold the foil over loosely. Then place into the oven
    7. Place the pork in the oven for 25 minutes.

      ProWare Char Sui Pork Preparation 1

    8. Turn on the grill setting of the oven, and remove the foil, glaze the pork liberally with the reduction every couple of minutes. Whilst glazing keep an eye on the pork and do not let it crozzle too far.
    9. Remove the pork and leave to rest for at least 10 minutes on a chopping board, loosely covered in foil.

    We like to serve the pork sliced finely in some freshly steamed boa with hoisin, crisply fried shallots and garlic fried choy sum. Enjoy!

  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.