Claudia&Julia's Blog

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.

One of the skillets we sell the most in the store is the Le Creuset skillet. As you know, at Claudia&Julia we specialize in cast iron cookware, and we want to answer the most common questions about one of Le Creuset’s most iconic pieces, the skillet, and explain why we’re big fans of this skillet, which is as versatile as it is beautiful and durable.

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!

Patricia, del blog Sabores y Momentos, nos habla en esta ocasión de unos productos que conoce bien y a los que tiene mucho cariño. Patricia lleva mucho tiempo usando moldes y otros utensilios cerámicos Emilo Henry en sus recetas por lo que me ha parecido interesante que comparta su experiencia y consejos en nuestro blog.

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.

I have a great fondness for a tool that is not commonly seen, and that allows me to achieve results with meats, fish and even vegetables that are truly wonderful. It is the Nordic Ware smoker, a unique product.

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!

Often, when you think about buying a frying pan, you ask us: Which frying pan should I buy that works for everything and doesn't stick at all? And also: “Which frying pan can I buy that is non-stick and not harmful to health?” We'd love to have the perfect frying pan: economical, lightweight, durable, versatile, non-stick and totally natural. The problem, to be honest, is that that perfect frying pan doesn't exist.

It's been a long time since we've worked with Kitchen Craft products, and some of you may have noticed that lately we've added more items from this brand. The truth is I have a special fondness for this brand — it gives me a feeling that somehow intoxicates me, inspires me, and I think they have a character, a vibe, that fits very well with the Claudia&Julia style.