Claudia&Julia's Blog

The wok allows us to prepare original and healthy recipes. Laura, author of the food blog Because, knows this type of cuisine very well, so I asked her if she could give us her tips and some guidelines to bear in mind when using it. Here is her article, which you will surely find interesting!

Given the growing interest in homemade, and since many of you are curious to understand exactly how the Imperia pasta machine works, today Virginia—author of Sweet & Sour—shares her perspective on this tool and how to use it.

I am often surprised when, talking with customers, I find they don't know the Rösle brand. In my opinion it is one of the best manufacturers of stainless steel utensils in the world, both for domestic and professional use, and it is without doubt a brand to keep in mind when equipping a kitchen.

We're talking about Le Creuset again, but this time about a range that many of you haven't heard of: Le Creuset's bakeware range, which includes some non-stick molds that are wonderful. Miguel Ángel, author of the blog Pimientos Verdes, is delighted with them and shares his experience in this post.

Today Beatriz, author of To Be Gourmet, gives us her opinion on an item that's an indulgence as sweet as the cookies you make with it: the cookie stamps from Nordic Ware! I know it's hard to get an idea of how well they work or how great they look without having them in front of you, but believe me, they are stamps you'll fall in love with!

Le Creuset’s mini cocottes are a sure bet: they’re beautiful, easy to store, and truly versatile. Yet we often hear, “Everyone says they work for everything... but what for, really?” That’s why Laura, author of the Because food blog, is talking about them today and sharing lots of ideas so you can make the most of them!

Since the warm weather arrived, Beatriz, author of To Be Gourmet, has enjoyed making delicious ice creams. She also enjoys eating them, because natural, freshly made ice creams at home have many advantages, starting with how good they taste.

When we set out to add grills to the store, I was very clear about which manufacturer would be chosen. We analyzed several alternatives, but in the end Weber Stephen proved to be the best option.

On several occasions I have asked Loreto, author of Sabores de Colores, to make a recipe for us using a tool she knows very well, the smoker. On those occasions she has achieved some incredible results! That’s why, and since the smoker is largely unknown to many, and so many of you ask us for information about it, we thought it would be interesting for her to give you her opinion and explanations about it. I’ll leave you with the account of her experience

Today the author of El invitado de Invierno, Miriam, gives us some truly useful tips on how to properly cook a piece of meat such as a chuletón or a steak. Because while cooking on the grill is within everyone’s reach, it also has its tricks to do it with finesse!

The grill is a utensil we use all year round, for meats, fish, and vegetables (at the very least!), but cooking on a griddle is as easy as it is healthy, and when the weather is nice we tend to use it even more. That's why we thought it would be interesting for Miriam, author of El Invitado de Invierno, to share her opinion on Le Creuset's smooth iron grill, which she has had for a long time and knows well.

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...