Archive for chef’s toolbox

How to make your non-stick cookware last longer

Posted in Articles, The Chef's Toolbox with tags , , , , , , , , on February 25, 2009 by lickthebowlcomau

como-set-3Whether you’ve treated yourself to some gorgeous, hard-wearing, highly functional Chef’s Toolbox non-stick cookware or you’ve chosen to purchase another brand, here are some important tips on how to make your non-stick cookware last longer.

Before cooking

New pans should be washed in hot, soapy water, then rinsed and dried. There is no need to season the pans before use.


Heat settings

  • A lower heat setting than usual can be used as como advancedTM conducts heat very efficiently.
  • The correct heat setting should be chosen for the cooking method being used:medium heat for frying, sautéing or stir frying low heat for simmering or warming.
  • When cooking with gas, the flame must not be allowed to extend beyond the stainless steel base of the pan.


  • The pan should be heated to the desired cooking temperature before adding the food. This will ensure the food cooks as expected from the moment it hits the pan. Due to the heavy gauge alloy base, the pan heats quickly and evenly.
  • The pan should not be overheated to hasten the heating process. Overheating the pan will cause the non-stick coating to deteriorate and turn brown. Overheating voids the warranty.

Oven cooking

como advancedTM is oven-safe to 250°C.


Even if your non-stick cookware claims to be resistant to scratches, it is best to use silicone, nylon or wooden tools so that it lasts longer.


As much or as little oil as desired can be used in the pans. That’s the beauty of non-stick.  Any dishes may be cooked with minimal fats for a healthier meal. However, oil or butter can be added for a crisp texture, golden colour and more flavour.

TIP => Aerosol sprays should not be used directly on the pan as they leave a gummy residue that is very difficult to remove. For a lighter coating, the food can be sprayed before adding to the pan, a small amount of oil can be wiped over the surface of the pan, or pure oil in a pump-action spray container can be used, see example at left.

High heat, long cooking times, and oven cooking may cause the handles to become very hot. Care should be taken. Care must also be taken when carrying a full pan as it will be heavy and hot food may be spilled.


To extend the effectiveness of the non-stick surface, the pan must be cleaned thoroughly after every use. Any build-up of oil or food particles will impede the ability of the non-stick surface to release properly.

It is recommended that:

  • the pan is washed while it is still hot, and
  • the pan is washed with a micro-fibre cloth.
  • Where needed, a non-abrasive cloth can be used on the non-stick surface.

Should food particles stick to the pan, it can be filled with water and bicarbonate of soda and left to soak for 30 minutes. Any food residue should now wash away.

dishwasherDishwasher use

como advancedTM has been treated to withstand occasional dishwasher use. However, we recommend hand cleaning to extend the life of the pan. The dishwasher-safe treatment will withstand 200 cycles in the dishwasher. After this number of cycles, the harsh alkaline agents in dishwasher detergents may begin to damage the hard-anodised surface.


Pots should not be nested inside each other without protective cloths as hard-anodised surfaces are twice as hard as stainless steel and may scratch the non-stick coating.


What do I like about my job? It’s NOT a job!

Posted in The Chef's Toolbox with tags , , , , on November 18, 2008 by lickthebowlcomau
Love what you do!

Love what you do!

I knew the day had come to do something when my son asked “What’s for dinner?” and I replied, for the 4th time that week: “Um, cereal?”  A moment of serendipity occurred when my own Chef’s Toolbox consultant arrived to do a party for me.  She whipped up a quick stove top pizza before my guests arrived, and both my boys were infinitely satisfied and gobbled down the lot!

“Where do I sign?” I asked.

“Sign what?” she replied.

“I want to do what you do,” I insisted.  “If it’s that easy to make a dish that both my sons will enjoy, then I need to get into this wholeheartedly.”

That was the day I started on the path to being a fully-fledged Chef’s Toolbox Consultant and haven’t looked back.  Everyone who came to that first party rang me the following week and said: “I’ve been cooking every night since the party!” such was the enthusiasm and inspiration they’d gained.  Not all of us are self-confessed foodies.  One of them can barely fry an egg, but now she’s turning out sticky date puddings, risottos and frittatas with ease.

And THAT’S what I like about my job.  It’s NOT a job; it’s sharing information, meeting people, talking about food, throwing recipes together, eating and – happily – making a nice little income from it!

If you’d like to do what I do too, contact me now and ride that wave of momentum!  You don’t have to be local to me; if you live in Australia or New Zealand, I will help you get off to a running start.

Why I became an Independent Consultant of The Chef’s Toolbox

Posted in The Chef's Toolbox with tags , , , , , , , , , , , on October 20, 2008 by lickthebowlcomau

I love homewares, and in particular, kitchenware!  I find I cook better with lovely pots and pans and surrounded by all the latest and greatest gadgets.  To be able to combine the need to make a living with the joy of using top quality kitchenware is something I didn’t even realise was possible!  Not only have I uncovered a brand new enthusiasm for cooking, baking and feeding the family, but I’m spreading that enthusiasm to other people.

Stay tuned for more …