Stainless steel
Stainless steel is very durable and can take the bumps of life in your kitchen. Stainless steel pots and pans without a non-stick coating are dishwasher safe, which makes them easy to maintain. Some of our best pans have an all-over aluminum core between two layers of stainless steel. The aluminum helps to conduct heat evenly through dense foods like stew. Other stainless steel pans feature a three-layer base, which distributes heat evenly and heats up quickly for better control when cooking.
Aluminium
Aluminum is a light material with excellent heat conducting properties.
But because it is a soft metal, cookware made purely of aluminum can get scratched and discolored. That’s why
we combine aluminum with a non-stick coating in our cookware. This also prevents food from sticking.
Cast iron
Although heavier than other materials, cast iron cookware is still unbeatable for browning food evenly. It’s also ideal for slow-cooking large dishes and casseroles. Cast iron pots and pans improve with age as they gradually absorb cooking fat into their porous surface.
Non-stick coating on pots and pans lets you use less fat to fry, stir-fry and brown food. It’s also ideal for cooking omelettes, pancakes and sauces: anything that tends to stick.
Teflon
Teflon® is a registered trademark and a brand name owned by DuPont. Teflon® is not a specific chemical.
Teflon® nonstick coatings is a liquid coating is used to manufacture nonstick cookware.
Safety of Teflon® Nonstick Coatings: Over forty years of consumer experience demonstrate that the Teflon® brand nonstick coatings are safe for consumer use.
Stir Fry
fry finely-chopped food rapidly (1 to 2 minutes) over a high flame, stirring continuously from the floor outwards. Meat and vegetables can be cooked separately and then reheated together in the wok and mixed with a sauce.
Braising
cook the food in a sauce, covered and at a low heat. Stir frequently, so that pieces of food do not settle on the bottom
Deep Fry
cook food coated in batter in cooking oil. Cooking time will depend on the size of the pieces of food. Once the batter has turned a golden colour, remove the food from the oil and drain on kitchen paper.
As cooking utensils, woks have been used in China for over 2000 years. Woks are mainly used for stir frying, but can also be used in other Chinese cooking techniques, such as in steaming, deep frying, braising, stewing, smoking, or making soup. Nowadays it is not only used for Asian cookery, but also for preparing Western dishes.
Advantages of Wok
- quick, cheap and healthy: The main advantage of wok beyond its constructed material is its curved concave shape. The shape produces a small, hot area at the bottom which allows some of the food to be seared by intense heat while using relatively little fuel and very small amount of cooking oil. That is why food prepared in the wok contains few calories and cholesterol, except when it is deep-fried.
- Retening food color, taste and nutrition via quickly stir-fried over a high fire
- Easy Clean: Simply use steel wool to wash steel wok and cast iron wok. If it has a non-stick layer, just rinse it with warm water.