Wood or plastic chopping board: which is better?
A good hardwood board is kinder to knives, lasts for decades and, kept clean and dry, is as hygienic as plastic. When plastic still earns a place.
Guidance & Inspiration
guides
Japanese or German kitchen knife: which should I buy?
Japanese knives are harder, thinner and sharper; German knives are softer, heavier and tougher. Which suits how you cook, and the middle way.
Stainless steel or non-stick: which frying pan should I buy?
For most cooking, a good stainless steel pan is the better buy: it sears, builds a pan sauce, goes in the oven and lasts for decades. Plus the trick that...
What makes a good bread knife?
Length matters most: at least 23cm, deep pointed serrations, hard steel and a full tang. What to look for, and how to cut a crusty loaf.
What size casserole dish do I need?
A 26cm (5.4 litre) casserole suits most households of four to six. The right size by household and by what you cook, with capacities and weights.
What whetstone grit do I need?
For a kitchen knife at home, a 1000/6000 combination stone does almost everything. What each grit does, and which side to use today.
How to Sharpen a Knife with a Whetstone
Season Kitchen · The Care Guide How to sharpen a knife with a whetstone A whetstone puts the sharpest edge you can give a knife at home. It's also far...
How to Clean and Maintain Your Wooden Chopping Board
Your wooden end grain chopping board is a valuable kitchen asset, offering durability, knife-friendliness, and a distinctive aesthetic. The vertical wood fibres of end grain boards provide benefits like blade...
How to Cook on Stainless Steel Without Sticking
In this guide, we’ll walk you through everything you need to know to cook on a stainless steel frying pan by demonstrating with frying an egg – no non-stick coating...
How to Season Your Carbon Steel Wok
A wok is becoming increasingly popular these days-not just in Asian households but in kitchens worldwide. Its versatility shines through in dishes like fragrant beef chow mein, smoky char kway...
5 Kitchen Essentials You Need This Christmas
To make your Christmas dinner preparation seamless and stress-free, you need the right tools in your kitchen. Our selection of kitchen essentials combines functionality and quality, ensuring your Christmas is...
How to Season Your Cast Iron Frying Pan
Techniques How to season a cast iron pan Cast iron lasts for generations if it's looked after, and seasoning is most of the looking after - a layer of baked-on...
Burr Grinder vs Coffee/Spice Mill - Which One Should You Buy?
Choosing between a burr grinder and a traditional coffee and spice mill can be tricky, but understanding their differences makes all the difference. We will break down how each option...
Here's why you need a cast iron frying pan in your life
Season Kitchen · Guide The case for a cast iron frying pan There are jobs a non-stick pan should never be asked to do. Searing a steak. Blackening peppers. Going...
What's the difference between a chef's knife and a Santoku?
Santoku is Japanese for three (san) virtues (toku), referring to slicing, dicing and mincing - a general purpose knife, in other words. As is a Chef’s Knife. So what is...
How to clean a stainless steel frying pan
We love steel pans for their durability, but they can look a little grubby with not too much difficulty. Whilst your steel pan doesn't have to look as new to...