Kitchen Deals -> Kitchen tools

Ease of cleaning is well worth considering at the outset. Stay clean liners resist dirt build-up but pyrolitic cleaning is the ultimate. It burns off all baked-on debris at 500°C so that all you have to do is sweep out the resulting ash. Look out for ovens with a steam cleaning facility, too, and remember that some ovens have removable inner doors that are easy to clean.

This is another area where spending money is justified. The best pans combine different metals like aluminum or copper on the outside and stainless steel on the inside. Aluminum and copper are valued for their ability to spread heat evenly over the entire pan, and stainless steel is valued for its non-reactive qualities. Buy pans which are heavy and thick with solid handles that are well fastened to the pot. As with knives, buy the highest quality cooking pans you can afford one at a time, starting with a saute pan and a 3 qt. sauce pan. They will last forever. At some point, a stock pot (which will be especially pricey) should be considered for serious cooking.

Rather than cause accidental heat-damage, prevent such damage in the first place:

• Always use a heat protection pad or trivet (with rubber feet) for hot cookware, or leave cookware to cool on the hob first. Never put hot pans, particularly cast iron. Such heat can damage any surface!
• If you must put a hot pan on the base of a sink use a protective sink mat, sponge, or cloth beneath. It is best to leave the utensil to cool slightly first, or put a few inches of cool water in the sink before the pan.
• Avoid pouring boiling liquids directly into sinks without turning on the cold tap as well.