Claudia&Julia's blog

Everyone is trying the wok, and the truth is most people see it as just another pan with high sides. But that shape is undoubtedly its charm - the hotter base to brown food quickly, the sides to keep it warm, and its height also allows you to steam, boil, and stew...

"To cook with a stainless steel pan it is very important to control the temperature". I recognize that was almost the only thing I could say about stainless steel pans, since I didn't have much else to tell from first-hand experience until quite recently.

I started using Kyocera knives some time ago because I was told that the edge retention of the ceramic blade was much higher than steel ones, and that ceramic didn’t oxidize food. With use I realized that they also have a very good grip. And today, with the opinion Virginia, author of Sweet & Sour, gives us about them, I’ve realized that, indeed, I like them and have gotten used to them for many other reasons.

I knew that Noelia, La cucharina magina, was delighted with Nordic Ware molds. For that reason I couldn't resist and the last time I spoke with her I asked if she could prepare a post explaining the virtues of these molds and how to use them. If you're interested in these molds, don't miss it!

A few days ago I was talking with Miriam, from the blog El Invitado de Invierno, about some of the products in the shop and she told me how happy she was with the crêpe pan since she uses it a lot. Hearing about the recipes she makes and how often she uses it, she conveyed such enthusiasm that I couldn't do anything but ask her to talk to us about crêpes and give us some good tips to make the most of the pan. I'll leave you with her post!

Today I want to talk about a material that is my greatest ally in the kitchen and makes me feel completely confident when preparing my dishes: cast iron, and especially to share all the secrets to learn how to cook with and get the most out of Le Creuset cocottes, skillets, and grill pans.

Many of us want to make our own bread at home, but we have a lot of doubts about kneading, for example (how to do it, how will I know it's ready...), we don't have the necessary kitchen utensils, or we're not very clear about some terms when we try to follow a recipe to make our homemade bread.

Many new kitchens today incorporate induction cooking, which due to its particular operating characteristics and being a relatively new concept raises many questions when buying the cookware suited for it.

Many of you think that making a bundt cake is complicated, or that it requires certain cooking skills. But if you read and follow the tips prepared by Virginia, author of the recipe "Muerte por chocolate" that we posted yesterday, you'll see that, in fact, making a delicious bundt cake isn't any more complicated. We encourage you to read them and to dare to make your first bundt cake for next November 15, International Bundt Cake Day!

"Just as no self-respecting chef would work with low-quality ingredients, we only buy the best raw materials. And we manufacture our products with the same care and attention to detail that any gastronome at the start of their career would devote to preparing an exquisite meal".

Many of us already have a fondue at home. It has become an ideal gift, and it's a delight to own one. But it's also true that some have it stashed away and, honestly, I think that's a real shame! Fondue is a practical kitchen utensil — one with which you can sort out a lunch or dinner quickly — it's fun for diners, it's easy to prepare and to clean — important, right? — and also, from my experience, it encourages conversation and livens up meals, since it is, so to speak, a group activity, a dish to share that invites conversation.

Most of us love the design of the KitchenAid, but many of you actually wonder what it is, what it's for and whether it's worth buying this kitchen appliance. So let's start from the beginning: the KitchenAid is a kitchen appliance designed toknead, mix and whip.