AEG’s top tips on tools of the cooking trade!

Every chef has a set of simple tools that work for them. Not flashy, fancy or necessarily expensive. Much more important is that you find kitchen tools you can work with, trust, and which produce results every time you use them. A good set of knives and a good set of pans are essential kit for any kitchen star in the making.

Types of pan

Every kitchen star needs a good set of basics. Don’t be tempted into buying loads of different pans and attachments – much better to spend on a few well-chosen, versatile items of good quality.

  •  A griddle pan. Made of heavy cast iron this is great for getting a slightly smoky flavour for meat, fish or vegetables. The food sits on the raised griddles rather than in the fat, making it a healthier cooking option.
  • A few good saucepans in different sizes.
  • Frying pans – one small and light for small amounts, one large for things that need more room and slower cooking.
  • A wok. Here the opposite of the saucepan rule applies – wok cooking is all about heat and speed, so look for a thin, light steel wok that you can lift and shake around easily.
  • A roasting tin. Choose the size according to the sort of dish you cook most often – if you want to roast large sides of meat complete with potatoes go for something big! Thin tins will warp in the heat so go for solidity and weight, and look for ovenproof handles on larger tins for easy manoeuvrability.

Choosing your saucepans

  • It’s worth investing in the best pans (and other basic items) that you can afford, as good quality should last a lifetime.
  • Look for a heavy bottom that won’t dent or warp. Imperfections in the base mean food will cook unevenly and burn.
  • Choose the right material for you. Non-stick coatings can be useful but require careful treatment (no metal spoons or scourers) to preserve the coating. Induction hobs require specific pans (see below).
  • Look for a sturdy handle firmly attached to the pan, and for dishes that transfer from hob to oven an ovenproof handle will save on the washing up. As will choosing dishwasher-safe pans.

Matching hobs and pans

  • Your hob and your pans need to work well together for you to get the best, most reliable results.
  • If you cook on a gas hob look for strong, sturdy pan supports that let you put your pan down anywhere without fear of it tipping over.
  • Induction technology is the latest thing for hobs, providing safe, quick, efficient heat, with lots of flexibility for outsize pans. AEG’s MaxiSense induction hob is a perfect example – just place a pan of any size on the cross marked on the surface, for guaranteed perfect heat distribution.
  • As induction technology works by creating a magnetic field you’ll need to make sure your pans are the right sort. Steel, enamelled steel and cast iron pans all work with induction. To check if your existing pans will work see if they stick to a household magnet. And if they don’t, and you are keen to try induction hob cooking, maybe it’s time to treat yourself to a new, compatible set.

Choosing your knives

  • Look for a well-balanced stainless steel-blade knife. Place the knife-handle joint in the palm of your hand and the handle should fall lightly into your palm.

  • Choose a blade that doesn’t bend.
  • Look for knives where the blade is riveted into the full length of the handle for extra longevity and stability.