Whether you are just now going to learn how to cook, or even if you can get yourself around a kitchen, here I will give you some trips and tricks that you might appreciate saving you time and money sooner than later.
There are so many products in the market, and each has their own appeal, but I want to help you by starting with items that you will be able to use over and over again. Let’s talk about appliances first, and then utensils.
Appliances
The first two appliances are particularly convenient if you are trying to be efficient with the little space you have. Especially if you do not have a regular stove and/or oven, these appliances can help you achieve the same results.
Multi-cooker
If you are making your way through the kitchen for the first time, a multicooker is a very space efficient tool that can help achieve many different types of foods. There are several brands out there such as the Instant-Pot and the Ninja Foodie, and they are also available in several sizes, but I suggest you start with the average 6 qt. The size of the pot will seem like it is too big when cooking for just one or two persons, but it is a good size for those times when you chose to make a one pot meal that requires more space.
Its primary functions allow you to sautee, sear, boil, slow cook and can pressure cook.
You can cook all kinds of meats, rice, vegetables, pasta, eggs, potatoes.
As with anything else in life, there is a learning curve. To many, the idea of using a pressure cooker seems intimidating, but the learning curve is truly not as steep as it may seem.
Finally, a multi-cooker is also a very helpful and efficient tool if you are trying to make healthy meals. What’s better than living longer, supported by easy healthy eating? The pressure cooking feature in particular can help you achieve many delicious meals without relying in lots of oils for frying. Which leads us to our next appliance.
Air-Fryer
The air-fryer is now a very popular tool which can help you achieve the fried taste and texture without having to drown your foods in oil, or risking a bad burn. You could opt for a multi-cooker with the added function or parts to be used as an air fryer, but it might be better to opt for a decent stand-alone one. Similar to the multi-cooker, it does more than air-frying. If you invest in a decent medium sized one you would also be able to roast, bake and easily reheat without compromising the texture.
Try to stay from a small basket. The price may seem appealing but the uses would be very limiting.
Let’s explore the different types so that you may pick what is best for you
Pots and Pans
Stainless Steel
A stainless steel pot and pan is pretty and shiny, it easily conduct heat and it does not retain heat for too long after you’re done cooking. Also, it is very easy to take care of. Unlike other materials, if something burns on it you can scrub away without risking permanent damage. These are also lightweight and usually very durable.
Carbon Steel
This material is somewhat similar to the stainless steel pot but it is a little heavier and does retain heat more. If your food can overcook you either serve immediately or you cut the heat a smidge sooner (similar to how you would turn off the heat of noodles when they reach the al dente point so that they do not overcook).
Cast-iron
This is a timeless trusted workhorse. They are very heavy and they are very hot. A well loved cast iron is easy to use and care for. On the other hand, a brand new cast iron requires seasoning, which is a process that allows it to build a coating that helps it become nonstick while also creating a protective layer (through of process of polymerization of fat on its surface). Due to its ability to become really hot it is a great tool making steaks with a nice sear. If it is nicely seasoned it can become so non-stick that you can make a perfectly fried on egg on it without it sticking. But if new cast iron is not taken care of, it is harder to cook with, and it can also rust.
Non-Stick
Be careful when picking a pot and pan only for it’s non-stick feature.
First let me tell you about Teflon. Depending on what you are trying to make, a non-stick such as Teflon is not always going to help you achieve everything you may want. For example, you will rarely ever be able to achieve a sear and crust on a steak, or nice browning of some foods. Moreover, in the case of Teflon, it can chip over time and its consumption is considered to have a carcinogenic effect (meaning that it can cause cancer).
There are other non-sticks available such as cast-iron with ceramic coating or titanium pots with non-stick coating. The cast-iron with ceramic will be ideal for medium to high heat cooking, while the titanium pot would be ideal for lower to medium heat cooking.
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