Tips & Tricks.

Why cast iron pans are underrated in summer

Cast iron isn't just for winter. Discover why a cast iron pan makes the difference in summer for grilling, crusts and summer vegetables.

PFAS in your pan and raincoat? What they have in common (and why to avoid them)

PFAS are in your pan and your raincoat. Discover what they have in common and why a ceramic pan is the smartest first step.

Oil, butter or spray? This really works in your ceramic pan

Which oil or butter belongs in your ceramic pan? Smoke points, dos and don'ts, and why cooking sprays are best left on the shelf.

Which pan do you take on a weekend away with friends?

Cooking on a weekend away? Discover which pan to bring and why a 28 cm sauté pan handles almost everything.

Cast iron with enamel: how it only gets more beautiful with the years

A cast iron pan with enamel is an heirloom in the making. With a few simple habits it gets more beautiful year after year. Here's how.

What is enamel really, and why is it on your pan?

Enamel appears on many pans and casseroles, but what exactly is it? Discover what enamel is, its pros and cons, and when to choose it over a ceramic coating.

Hot pan under the cold tap? Better not, here's why

Thermal shock is the underrated assassin of your pan. Why a calm cool-down makes the difference between ten years of joy or just two.

The pot for pasta lovers: why a big one is not overkill

Cooking pasta sounds simple, but the right pot makes all the difference. Discover why a large saucepan is essential and which material works best for everyday pasta cooking.

Looks clean, feels greasy? Here's the real check

The roughness test is the fastest quality check in your kitchen: clean is rough, smooth isn't ready. Add years to your pan with one gesture.