Should You Consider Buying a Ceramic Cookware Set?

WHY you should buy a ceramic cookware set

Ceramic cookware sets are on the top of the charts, with booming sales particularly because of their non stick coating and ability to withstand high temperatures when compared to stainless steel. If you are in need of some new kitchen equipment and have the spare money to get a whole cookware set, then you should ask yourself this question. Should you buy a best ceramic cookware? Like seriously, these are known to be the oldest type of cookware that exists from the pre modern civilization, so why shouldn’t you? Today, we’ll be telling you WHY you should buy a ceramic cookware set, so let’s get into the specifics:

Why You Should Buy A Ceramic Cookware Set:

Below are some benefits of buying a ceramic cookware set, so be sure to check them before you make your mind!
They are protected by a non-stick coating. This ability is great as it allows you to cook food without getting it to stick to the pan or pot, which helps a lot during cleaning and cooking in the dish.
The surface of ceramic cookware heats up evenly, and allows the heat to reach all sides of the pan, due to which the food cooks evenly and does not get burnt.

Ceramic Cookware Set

Ceramic cookware is relatively easy to clean due to its non stick nature, and does not require any sort of product, like sponges and steel wools to clean, and also saves the product from scratches and damage.
Most ceramic cookware sets pieces have a handle made of clay, which is often removable because it is not attached by screws. Why? Because normal metal cannot withstand high temperatures, and when being used in the oven, the handles have to be removed to prevent any sort of mishap.

Ceramic cookware can stay cool and normal in temperatures higher than 500oF, making them excellent for use. This versatility allows them to be used in all sorts of tasks, like cooking in the oven and heating food in the microwave.
The last and most important of all, they are extremely affordable. When compared to prices of various stainless steel cookware sets, the margin that came forth was as great as 62%! This is more than half the price of normal stainless steel sets, which are less durable than their ceramic counterparts.

Now that you know all the nooks and crannies of ceramic cookware, it is time to decide! Should you buy a normal set or a ceramic one, the choice is yours, but remember that ceramic sets are great in every regard, so keep them in your list when you go hunting for a perfect cookware set for yourself!

Things You Should Do To Your Poor Neglected Knives

Bob Kramer might not be a Kardashian-level household name, but in the restaurant world, he’s widely known as the Yoda of knife making. While cooking his way through kitchens at top hotels and restaurants including the Four Seasons in Seattle, Kramer quickly realized no one seemed to know how to sharpen their knives properly. He eventually began going from restaurant to restaurant offering professional sharpening services, and today he hand-makes some of the most coveted blades in town (and by “coveted” we mean you might find yourself out $1,300 to get your hands on one).

Although Kramer has nothing against getting your knives professionally sharpened, he does believe all home cooks should learn how to sharpen their own knives. Once you know how to care for your tools, you experience “a wonderful feeling of self-reliance,” he says. Not to mention, you can finally stop wrasslin’ with every ripe tomato that crosses your cutting board. Kramer recently stopped by our podcast studio to talk knives, and here he shares three things you can do to be a sharper (we couldn’t resist!) knife-owner.

Pare Down Your Collection

Kramer claims he can do most anything with just two knives: a utility knife (which looks like a slightly-wider steak knife) and a chef’s knife. We recommend hanging onto three, but you get the idea: when it comes to knives, less is more. Besides, how many times have you really used that cleaver?

Get the Right Angle
If you’re a fan of using a honing rod to sharpen your knives, Kramer’s preferred method is to place the edge of the blade against the rod at a 10-15° angle. Don’t have the protractor you used in high school geometry class? Lay a standard matchbook on your kitchen counter and lay the blade across the top. The distance between the tip of the blade and your counter is what you’re going for.

You’re Probably Not Applying Enough Pressure
For the sharpest blade, you should be applying 4-6 pounds of pressure when sharpening knives with a honing rod, Kramer says. An easy way to tell if you’re on point: Grab a knife by the handle, place the blade on a baking scale, and press down until you hit 4-6 pounds of pressure—it’s a lot more than you might think. “Most people are surprised,” he says.  – Bon Appetit

Things You Didn’t Know About Kitchen Knives

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1. Cutting board materials matter.

Using a proper cutting board and hand washing your knives are absolutes; you’re either doing it or you’re not. Wood, bamboo, and plastic are better for your knives than composite boards; harder boards like glass, metal, stone, and ceramic will quickly destroy knives, experts say. Find out the truth behind three other kitchen knife myths that can hurt you.
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2. A sharp knife actually causes fewer cuts.

The reason you cut yourself less with a sharp knife is because it takes less force to cut through anything. Sharp knives aren’t scary, blunt ones that need loads of force and are liable to go anywhere are. Use the right tool for the job and use it the right way.
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3. Learn proper cutting technique.

Tuck your fingers under and use the knuckles as a guide for the knife. Watch your thumb too!

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4. Choose a knife that works for you.

The best knife for your best friend may not be the best knife for you. If possible cut with a knife before you buy it to see how it feels in your hands.

5. Don’t use a knife for anything other than cutting food.

As a general rule, if you wouldn’t bite into it with your teeth, don’t touch it with your chef’s knife.

6. Don’t use a steak knife for food preparation.

Use a chef’s knife or paring knife, even if these are the only two knives you own. In many households, the serrated steak knives are often the only sharp knives capable of cutting at all.

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7. A serrated knife is not a saw.

Most items can be cut in a nice slice with a single long draw of a serrated knife.

8. Keep your cutting area clear.

Don’t place any item on your cutting board that you don’t want to be cut.

9. Don’t toss knives into a sink

Sharp knives + washing up bowls full of soapy water + unsuspecting hands = nasty surprise. Wash your knives after using, dry, and put away in a knife block, knife drawer insert, or secure magnetic rack.

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10. A falling knife has no handle.

Don’t grab for it. Just let it go and watch your feet. Also, don’t cook barefoot.

11. Skip the huge gift sets.

You are better off buying a couple of really good knives than a huge block set of mediocre knives.

12. Safety first.

Brace your cutting board with a kitchen towel for more stability.

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13. The blade is for cutting, not corralling.

Many people use the blade edge of a knife to corral the food to the edge of the board. Avoid using the blade of the knife to sweep things off the board, instead turn it over and use the spine of the knife to keep the working edge sharp.