What makes a pot and pan handle STAY COOL!

Not only should cookware preform well and deliever delicious meals, it should accent your kitchen and easy to handle and maintain! One of the most popular questions I get from customers and friends about pots and pans is: "How do I know if the handle stays cool when cooking?" This is key: you do NOT want to injury your hand because your cookware handle was not properly constructed.

For truly "stay cool" handles, I recommend two material types:

1) Silicone handles (usually combined with stainless steel)

OR

2) Cast stainless steel

Why?

-Silicone is naturally heat-safe to 400 degrees F. For a cookware handle, silicone should be "wrapped" around a stainless steel bar for longevity. Look for a thick, strong, and sturdy handle!

-Stainless steel is appealing because it attractive and it last forever, yet it still conducts heat....poorly. That is why GOOD stainless steel handles should be "hollowed" out in the middle to avoid any sort of heat conduction. Look for the words "cast stainless steel handles." Also, with stainless steel handles, if there is a "triangle-shaped" part on the exterior of the pan, that connects with the long handle, it is a GOOD THING! Just like hollowing the handle, that shape breaks down the heat conduction (from the pan to the handle) for a guaranteed stay-cool handle.



Please avoid:
-Pure, solid metal handles with a rubber or silicone grip over it. This means the handle was not hollowed out and to make it a "less expensive" stay-cool handle, the company just put a cover on it.
-Plastic handles or plastic-blended handles.
-Pure rubber handles.

Key questions to ask about handles when you are purchasing:

If it is a stainless steel handle:
1) Is the center of the handle hollowed out? (Correct answer: Yes!)
2) Is the stainless steel casted? (Correct answer: Yes!)
3) Are these guaranteed to stay cool while cooking on the stove top? (Correct answer: Yes!)

If it is a silicone handle:
1) Is this pure silicone over a stainless steel bar? (Correct answer: Yes!)
2) Is the silicone area, 100% silicone or is it blended with other products like plastic? (Correct answer: Yes!)
3) Are these guaranteed to stay cool while cooking on the stove top? (Correct answer: Yes!)

No matter if you choose a gorgeous stainless steel handle or comfy silicone handle for your cookware, it should stay cool while cooking up your favorite meal. Also, double check with the retail store's return policy, just in case there was a defect.

Happy Cooking,
Kimm

STAINLESS STEEL COOKWARE CONSTRUCTION...explained!

Hence my blog name, "cupcakes and cookware," I wanted to do a post dedicated to the 2 types of stainless steel construction cookware. Stainless steel has a great rank among other types of cookware: long lasting and professionally used. Like most people, I have a mix of all three types of cookware and enjoy cooking on all types. Read more to find out the differences between the two stainless steel construction cookware on the market.

Remember, cookware comes in 3 main materials:

1) Non-stick (aluminum-material base)


2) Stainless Steel (usually a combination of stainless steel and aluminum)


3) Cast Iron

First off....why stainless steel over the other two types of cookware?

Answer: Stainless steel has a wonderful reputation for lasting forever, being non-reactive to all foods, and the ability to take high heat, from a stove or oven, without damaging it. Sound too good to be true? In some ways, yes. Cooking on stainless steel is, well, tricky. You will have to add more fat (olive oil, butter, etc), food will STICK, and more "elbow grease" is needed when cleaning and polishing. ( FYI: You will become best friends with polishers!)
I cannot stress this enough: cooking on non-stick is 100% different than cooking on stainless steel.

Then, why do professionals love it?

Answer: In a professional setting (Yes, I do have experience!) you use super high heat, at a very fast pace, with a dishwasher that is super hot with strong soap. Over time, even stainless steel pans wrap and damage. Remember, professionals have more experience and training in cooking, thus they are able to use any types of cookware without a problem.

FACT: Stainless steel naturally heats uneven. Yes, it is strong, durable, and attractive, but 100% pure stainless steel will not heat in an uniform matter. Aluminum is a decent heat conductor, very abundant, and easy to manufacture. Thus, it is usually combined with stainless steel cookware.

Now, to the two main constructions:

1) Aluminum encapsulated base

-Basically, the bottom has a layered base of: stainless steel-aluminum-stainless steel. The sides are pure stainless steel.

-This construction is lighter in weight and feel.

-These pans will heat decently.

-Perfect for someone who does not want to spend a ton of money of expensive cookware.

2) Clad construction, also known as tri-ply (Clad means layers, a bonding of two metals together.)

- Basically, full layers of: stainless steel-aluminum-stainless steel on the bottom and sides of pans. This will conduct heat better than an aluminum encapsulated base pan.

-Clad construction can get pricey. I recommended clad construction for serious and advanced cooks who do not mind spending extra money.

- Clad construction is getting very popular among consumers, many cookware manufactures are coming out with clad-lines.

-My recommendation? Find a good clad/tri-ply line that you personally like with the right price.

-Overall, "clad construction" is the same within cookware lines. Just find one you truly enjoy!

There are also 5-ply and 7-ply lines, which have more layers of aluminum, stainless steel, and possibly cooper. Why more layers? Unsure. But I do know the more layers you add, the pricier and heavier the cookware gets. My advice: stick to a good tri-ply lines for your best value.

Tips for buying stainless steel :

-Perfect for advance cooks. (Are you a beginner? Or just hate spending extra time cleaning/polishing? I recommend a good non-stick pan.)


-Always have a budget! Go in know you either want a tri-ply or aluminum-encapsualted base cookware.


-Interested in cooking on stainless steel but never have? Buy a small skillet and test out the difference!

Overall, the mass majority of people have a combination of all types of cookware and use them accordingly to the recipe and lifestyle. I recommend cooking on all types of cookware and seeing which ones you personally like and enjoy!

Happy Baking!
Kimm

What Bikram Yoga has taught me about baking.

When I am not working, baking, blogging, or tweeting, I am practicing Bikram's (pronounced "Beek-Rim") yoga. Now, exactly what is Bikram yoga and how does it differ from other types of yoga? Answer: Bikram is a guy. A hardcore yoga guy who created a series of 26 set postures and 2 breathing exercises.

Bikram yoga is a type of Hatha yoga, also known as hot yoga. Yes, it is always done in a hot, heated, and humid practice room. Why? Heat helps your muscles relax, therefore you can stretch better, and it makes you sweat.....buckets. Sweating is a naturally way for your body to cool itself down and detox any nasty stuff that is inside your body. Bikram's yoga tends to be more difficult, disciplined, and well, harder than other types of yoga out there today. (Now, don't be scared to try it! There are many life dedicated Bikram yogis in the community. Remember you are never too old, too sick, or too injured to START.)

Time for the lessons...

When I am taking class, the teacher always speaks the same dialogue...over and over again. Really? How can taking the same class teach me anything new?

Welcome to lesson number one:

I must try and never give up. Giving up lasts forever, trying does not.

In life, especially in baking, we need to do things over and over again until we have mastered them. Did my first brioche loaf turn out golden and delicious? Nope. How about my chocolate chiffon cake? Nah. Even my first attempt at French buttercream turned into a sweet, soupy mess. See, in life, we learn by attempts, fails, and mistakes. Yoga taught me if I fall out of a posture, I must grab my leg again and try, and try, and try.....

Every day is different. What affects my daily class? The weather, season, class size, teacher, how much water I drank, time of day, what I ate throughout the day, etc. The list goes on and on.

This brings me to lesson number two:


I am unable to change what I cannot. I may not be able to change the environment or situation I am presently in, but I can change my mind about it.

If I forget to order a special ingredient, prep my pans properly, buy enough cupcake wrappers, or preheat the oven correctly, there is not much I can do to 'un-do' my mistake. But, I can adjust my actions accordingly and make sure it comes out a sweet success. Yoga taught me if I can change my mind, I can change my life.

The Bikram series is meant to be an intense and hard workout. This is why athletes and "tough peeps" dig it. If you managed to master all 26 postures, which is a very difficult task to complete, there is an advanced series with even more challenging postures.

Finally, lesson number three:


Too good is no good!

In the beginning of my practice, a teacher said, "Kimm, too good is no good! You are sitting too low!" Is it really possible to sit too low in the first part of awkward posture? Well, I managed to do it. Same in triangle, my hips are too open and I often sit wayyyyyy below what is recommended.

Same with sweet treats. You never want anything too sweet, too salty, too dry, or too moist. At the end of the dessert, you always wants to crave one more bite, instead of feeling too full to move. I thought I had most pastry techniques mastered, until I met someone better, I read a book that taught me something new, or someone asked me a pastry question I was unsure how to answer. Overall, in baking and yoga, there will always be someone better and another technique to be learned.


Yoga and baking have one very important thing in common: Both strive for perfection. The perfect pâté brisee, pana cotta, buttercream rose, or semi-freddo to the perfect locked out knee, standing bow pose, backbend, or waiting for the day to finally see your feet in floor bow.

From my baking career to my yoga practice, the journey has been greater, and sweeter, than imagined and expected. Even in tough and difficult situations, I am able to breathe through the storm to sweet success.
 
Namaste. Happy Baking.
-Kimm

Is your cookware dishwasher SAFE?

"Is this cookware safe to put in the dishwasher?" One of the most common questions I get from customers. Why is it a concern? In the dishwasher, the water is hot and the soap is strong. Plus, pots and pans tend to "bang around" while being cleaned. You do not want those factors killing your brand new pans.

How does a cookware manufacturer determine if a pot or pan is dishwasher safe? It comes down to the metal, also known as the "vessel." Are you concerned about non-stick coatings? Most of them are OK to put in the dishwasher, you just have to worry about the metal.

*Remember: We need some sort of heat conduction from a metal when cooking. Stainless steel, by itself, heats uneven. It is lined with aluminum because it is abundant, conducts heat well, and pretty easy to mold. Or, we can cast, stamp, or hard anodize aluminum and line it with a protective coating.

WHAT IS SAFE TO PUT IN THE DISHWASHER:
- Stainless Steel cookware (Even with non-stick coating in the exterior)
- Hard anodized aluminum non-stick with a protective exterior (like non-stick or color coating) and base (like a stainless steel or rings.)
-Glass lids
-Stainless steel lids and tools
-Nylon/Silicone-handled tools

WHAT IS NOT DISHWASHER SAFE:
-Hard anodized aluminum (if your non-stick pans have zero protection on the exterior or bottom, you cannot put these pans in the dishwasher.)
-Cast aluminum cookware/bakeware (Cast aluminum needs to be treated and seasoned like cast iron.)
-Pure/Straight aluminum cookware/bakeware
-Full cooper or cooper-lined cookware (Even if there is a small amount of exposed cooper on the pan, it is not dishwasher safe.)
-Procelain enamel-exterior/lined cookware

Q: So, what happens if you put your "not dishwasher" cookware in your dishwasher?
A: You just voided the warranty. Remember you have to follow the cookware manufacture's direction to keep their warrany valid.
-Cooper: Will tarnish and turn blue-grey.
-Hard Anodized aluminum: Will turn bright white. (This is most common!)
-Cast Aluminum and Pure Aluminum: Discolor lightly and eventually warp.
-Procelain enamel: Dull over time.

What is your best bet? HAND WASH. Use regular dish soap with a soft yellow or green sponge. Please avoid metal scrubbies (they also void cookware warranties).

Here are some simple tips for cleaning your cookware:
-With stainless steel: In your pot/pan, add 2 cups water and 1/4 cup distilled white vinegar. Let it simmer for 15 minutes. Pour out the mixture and let cool. Use a polish to detail any stains.
-With non-stick: Make a paste with water and baking soap. Rub it on your pan, and let it sit for 15 minutes. Wash as you would. Repeat if the stain is bad.
*Note: Remember when you are cooking, you are exposing some sort of metal to direct heat. It is natural for the bottoms of  your cookware to discolor fast. I recommend polishing your cookware (with my tips above or a cookware polish) once a month.

Happy Baking,
Kimm