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...
Guidance & Inspiration
techniques
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...
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...
How to use a griddle pan
Preheat the empty pan on a medium-high heat for 5 to 10 minutes, oil the food rather than the pan, and leave it alone until it releases. Turn it 90...
How to cook crispy chicken thighs in a stainless steel pan
Dry the skin, lay the thighs skin-side down in the pan and leave them for 12 to 15 minutes over a medium heat until the skin is deep golden and...
How to hold a chef's knife
Use a pinch grip: thumb and the side of your index finger on the blade just in front of the bolster, other fingers round the handle. Your other hand makes...
Do I need a honing steel?
Yes, if you want your knife to stay sharp between sharpenings. A honing rod realigns the edge in seconds: ceramic for hard Japanese-style blades, steel for softer German-style knives.
How to braise
Brown the meat, soften the aromatics, add liquid about halfway up, cover and cook in a low oven at 150 to 160°C until a fork slides in. Beef shin takes...
How to stop a chopping board slipping
Put a damp cloth or a non-slip mat under it. For good, use a heavy board that sits flat: a 3kg end grain board barely moves.
How to make a pan sauce
Cook your meat, pour off most of the fat, deglaze the brown bits with about 120ml of wine or stock, reduce by half, then whisk in 20 to 30g of...
How to cook steak in a stainless steel pan
Dry the steak, heat the pan until a drop of water dances, sear without moving it, baste with butter, rest, then make a two-minute pan sauce. Timings and temperatures.
How to bake bread in a cast iron casserole
A no-knead loaf baked in a cast iron casserole at 230°C: tall, open crumb, crackling crust. Ingredients, timings and what goes wrong.
Crisp salmon skin, properly: the full method
Season Kitchen · Technique Crisp salmon skin, properly: the full method Salmon is Britain's favourite fish by a distance, and crisp skin is the thing everyone wants from it and...
How to Cook Perfect Duck Breast
Few dishes feel as impressive - yet achievable - as perfectly cooked duck breast. When done right, you achieve that irresistible contrast: deeply crisp, golden skin with rendered fat beneath,...