Why cook with Copper Cookware? To start, copper cookware is one of the best conductors of heat and ensures that when cooking, you have even, faster heating around the bottom and through the sides of the cookware. This means no irksome hot spots! Copper cookware has been around for hundreds of years, and is especially popular in French cooking. Because copper can sustain such high heats, it’s also the preferred cookware for cooking jams and large batches of candy. Copper cookware is also beautiful and makes an elegant adornment to any kitchen. [Read more…] about Why Should I Use Copper Cookware?
At MetroKitchen, we fancy ourselves as experts on kitchen products. It's not uncommon for our customer service representatives to walk to the warehouse to grab a product and answer specific questions about it. That's why we've created these product guides to help solve the most common questions about cookware, knives, and other kitchen products.
Some of our most popular guides include our comparison between Wusthof vs. Henckels knives, tips on how to clean your All-Clad cookware, and our comprehensive guide the right size turkey for a roasting pan.
The Japanese have a long history of making blades and an honorable track record for their samurai sword making methods. Today they are also known for their kitchen knives. In my opinion, Japanese kitchen knives are like mini samurai swords. They are sharp.
The Germans are no slouches either when it comes to making knives. Solingen, Germany is a German knife mecca and that is where you will find the history of the major and more popular German kitchen knives.
[Read more…] about Japanese Knives vs. German Knives: Who Has the Edge?
To me “smell” can evoke powerful memories. Everyone remembers the smell of Crayola crayons. It is as powerful a memory of youth as anything that exists.
The smell of toast is another one of those smells of youth. The toaster is the simple machine which not only toasts but also makes memories appear whenever you want them.
Copper Cookware, especially French copper, evokes thoughts of fabulous foods, wonderful smells and Paris. Certainly many collect and use it for its beauty. It does give a warm glow to the kitchen. For serious cooks, copper is the choice because of its incredible cooking performance. Of all the metals used to make cookware–aluminum, stainless steel and various alloys, copper is king. It heats and cools more quickly than other metals (except silver, but that’s a bit too soft and expensive to use for cookware). The rapid responsiveness of copper cookware means chefs can exercise extreme control over what they’re cooking. For example, turn off the heat and instantly the heat drops, food stops cooking, bacon stops sizzling, sausage stops frying, vegetables remain crisp.
Because All-Clad comes in 3 types of silver colored cookware, some people are confused when shopping for All-Clad. We have the new All-Clad Tri-ply Stainless Steel, All-Clad Classic Stainless Steel, and All-Clad MC2. If you are not paying close attention you will not know what these are when shopping for them.
What is the difference between a boning knife and a fillet knife?
Boning knives are commonly used specifically for removing bones from meat while fillet knives are commonly used for removing bones and skin from meat, especially fish. There is some overlap as boning knives can be used for filleting and there are some all-purpose, boning/fillet knives.