Discover the Benefits of Cooking with Granite Pans: A Guide to Healthy, NonToxic, and Durable Cookware
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Continue Reading– A good wok spatula is worth the investment as it will last for years
– Woks are used for stir-frying Chinese or Thai food because of their rounded bottoms that can sit on an open flame without tipping over
– The iNeibo Silicone Spatula Turner is a versatile kitchen tool that is 14.5 inches long and can fit most modern pans
– The FAAY 13.5″ Stir Fry Wooden Spatula has an L-shaped head and a riveted handle for easy handling
– The TableCraft Bamboo Handle Wok Spatula is a stainless steel spatula with a comfortable bamboo handle
– The Norpro Bamboo 12-Inch Spatula is made with BPA-free silicone for safety and is naturally antibacterial
– The Joyce Chen Bamboo Angled Stir-Fry Spatula is lightweight and heat resistant, perfect for nonstick woks
– DESLON offers heavyweight 304 stainless steel spatulas that are better than Teflon spatulas for flipping food
– The Stainless Steel Wok Spatula is 14.5 inches in size and has never-burn handles
– The Pack of 2 Silicone Wok Spatula is made with BPA-free silicone and comes in different colors
– The article also mentions the importance of using a chuan or spatula specifically designed for maneuvering the curve of the wok
– Materials recommended for wok spatulas are stainless steel, wood, and silicone
– Wooden spatulas are recommended for nonstick wok pans and offer high heat resistance
– Stainless steel spatulas are the most common and suitable for cooking
– Silicone spatulas are flexible and easy to use for flipping food
– Wood handles should be ergonomic for comfort
– Coatings such as paint and rust-proofing materials can protect stainless steel spatulas from corrosion
– Wood spatulas are not machine-washable as they can warp and crack in the dishwasher
– The article suggests reaching out for expert advice in selecting cooking equipment
– The article provides information about various essential Asian cooking utensils and equipment
– Recommended products include FJNATINH Wooden Spatula, Hiware Solid Stainless Steel Spider Strainer, Joyce Chen Bamboo Steamer, Fnoko Stainless Steel Steaming Rack, DS Distinctive Style Steamer Rack, and Zhen San Huan Natural Wood Wok Lid
– The article suggests using a domed metal or flat wooden lid, heatproof dishware with a steamer rack or bamboo steamer, hot dish tongs, squeeze bottles, cooking chopsticks, wooden chopsticks, and lots of prep bowls
– The article also mentions the use of a stainless steel perforated skimmer, hoak (large ladle), and wok brush for cleaning
– The article suggests getting metal prep bowls, a stainless steel perforated skimmer, a hoak (large ladle), and a wok brush for cleaning carbon steel woks
– The article recommends a bamboo wok brush and a high BTU stove for cooking with a wok
– The article provides information about a set of three stainless steel fine mesh strainers that can be used in DIY projects.
– The strainers are equipped with insulated handles and can be used for various purposes such as straining tea, coffee, powder, fry, juice, rice, vegetables, and fruits.
– The article mentions the Rösle Stainless Steel Round Handle Kitchen Strainer as the favorite fine mesh strainer, as it is sturdy and can catch even the smallest particles.
– The Yummy Kitchenware 9-inch Fine Mesh Strainer is recommended as a more budget-friendly option.
– The article tested eight fine-mesh strainers priced between $13 and $40.
– The Rösle strainer is described as ultra-sturdy and practically dent-proof, with a rounded, ergonomic handle and stable bowl rest.
– The Yummy Kitchenware strainer performed almost as well as the Rösle in tests and was priced at $16.
– The article conducted tests using the strainers, including sifting whole-wheat flour, straining a seedy strawberry sauce, and straining pastry cream.
– Different strainer models have varying levels of durability, with some mesh baskets denting more easily than others.
– The performance of the strainers was tested by sifting whole wheat flour and straining a seedy strawberry sauce.
– Models from Rösle, RSVP, and Yummy had finer mesh and were able to catch more bran and seeds/pulp from the flour and sauce.
– The Cuisinart 7.5-inch strainer performed poorly, producing a grainy sauce with lots of seeds and pulp.
– All models were capable of producing good-textured pastry cream, with no noticeable difference between batches passed through different strainers.
– Handle design and durability also played a role in the evaluation, with models with rounded handles or silicone/plastic coverings being preferred for comfort and control.
– Models with flat or wire loop metal handles were uncomfortable to hold and offered less control.
– The article discusses a comparison of different fine-mesh strainers, including the Yummy, KitchenAid, Rösle, Winco, and Cuisinart models.
– Mesh size is important for straining, with smaller holes yielding better results.
– Handle comfort and control, hooks for stability, and overall construction are all important factors to consider when choosing a fine mesh strainer.
– The most recommended strainer is sturdy and well-constructed, with a wide hook and a comfortable handle.
– The Yummy Kitchenware 9-Inch Fine Mesh Strainer performed well in tests, tying for second place in the flour sifting test and straining strawberry sauce effectively.
– The OXO Good Grips 8-Inch Double Rod Strainer and the KitchenAid Classic Strainer also performed well in tests.
– The Winco Strainer with Single Fine Mesh and the Cuisinart Set of 3 Fine Mesh Strainers performed poorly in tests.
– The RSVP International Stainless Steel Mesh Strainer had a design flaw but strained strawberry sauce quickly and well.
– The article also provides information on the difference between a fine-mesh strainer, colander, and sieve.
– Fine mesh strainers have small holes that prevent small foods from getting through but allow liquid to drain.
– Cheesecloth, coffee filters, and kitchen towels can be used as alternatives to fine mesh strainers in certain situations.
– Flour sifters can be used for de-clumping and aerating dry ingredients.
– Fine mesh strainers are versatile and can be used for tasks such as sifting flour, scattering cocoa powder, straining pasta and rice, and draining various liquids.
– Rösle and Yummy Kitchenware are recommended brands for fine mesh strainers.
Tramontina Cookware:
– Tramontina is a privately-held Brazilian company founded in 1911 by Valentin Tramontina
– Tramontina Tri-Ply Clad is made in China with a 304 stainless steel interior, aluminum alloy middle layer, and an outer layer of magnetic stainless steel
– Tramontina Tri-Ply Clad is recommended for induction compatibility
– Tramontina Tri-Ply Clad has an overall rating of 4.25/5
– Tramontina Tri-Ply Clad is considered good but not perfect for cleanup
– Tramontina cookware is made in China and cost around $200-400 for a medium-sized set
– Tramontina individual-piece prices are high
– Tramontina offers sets in 8, 10, 12, and 14 pieces
– The Tramontina 8-piece set is only suitable for one to two-person households and has duplicative pieces
– The Tramontina 10-piece set is a decent budget set with duplicative smaller pieces
– The Tramontina 12-piece set is the best size for most families and has the least amount of filler
– The Tramontina 14-piece set lacks a medium-sized stock pot and a steamer basket
– Tramontina Tri-Ply Clad sets include skillets, saucepans, saute pans, Dutch ovens, and stock pots
– Tramontina cookware sizes range from 14 cm to 30 cm in diameter
– The braiser with lid has a capacity of 5 quarts and a diameter of 30 cm (11.8 inches)
– The 8-quart stock pot with lid has a diameter of 24 cm (9.5 inches)
– The 12-quart stock pot with lid has a diameter of 28 cm (11 inches)
– Tramontina skillets come in 8-inch, 10-inch, and 12-inch sizes
– A universal lid is recommended if one does not already have lids that fit the skillets.
– Skillets and frying pans are essentially the same cooking device
– The terms skillet and frying pan are often used interchangeably
– Skillets and frying pans have flared sides, flat bottoms, shallow depths, and no lids
– They are used for flipping food, high searing, grilling meat, and shallow frying
– Some cooking professionals may refer to cast iron skillets specifically as “skillets”
– The term “pan” is a general term used for various cooking vessels
– A frying pan is a shallow cooking vessel used for frying food
– Skillets are often associated with cast iron skillets by some cooking professionals
– Skillets and frying pans are often used interchangeably
– They both refer to pans with flared sides, flat bottoms, shallow depths, and no lids.