West Main Kitchen https://westmainkitchen.com DIY Home Wed, 03 Jul 2019 15:14:53 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.2 https://westmainkitchen.com/wp-content/uploads/2019/01/iconic-32x32.png West Main Kitchen https://westmainkitchen.com 32 32 Top 5 Kitchen Knife Safety Tips https://westmainkitchen.com/top-5-kitchen-knife-safety-tips/ Wed, 26 Jun 2019 19:00:35 +0000 https://westmainkitchen.com/?p=262 Top 5 Kitchen Knife Safety Tips
Top 5 Kitchen Knife Safety Tips

Handling kitchen knives can be a dangerous activity if not done with thought and care. Here are five tips to keep you and those around you safe during handling.

1.  Choose a forged knife instead of a stamped one. Why?

  • Forged knives are forged of one piece of steel with a knob before the handle.
  • These knives normally last longer and they also balance well in the hand which reduces cutting fatigue and breakage.

2. NEVER clean your knives in the dishwasher. The harsh chemicals will harm the steel and handle.

3. NEVER leave kitchen knives in the sink, ESPECIALLY when it’s full of water to reduce the chance of an accident.

4. When walking with knives, NEVER run and ALWAYS keep the tip downward.

5. ALWAYS keep them sharpened because a sharp knife cuts better and does not damage the food

The Pros and Cons of Stainless Steel Pots and Pans https://westmainkitchen.com/the-pros-and-cons-of-stainless-steel-pots-and-pans/ Wed, 26 Jun 2019 16:00:35 +0000 https://westmainkitchen.com/?p=260 The Pros and Cons of Stainless Steel Pots and Pans
The Pros and Cons of Stainless Steel Pots and Pans

Stainless Steel is the mainstay of the modern kitchen.  In fact, this is the most commonly used material in today’s cookware. Why? It has several advantages and only one real disadvantage.

  • The material is a combination of steel, carbon, and chromium making it corrosion resistant and very durable.
  • Relatively inexpensive
  • Great shiny appearance and easy to clean and maintain
  • Poor heat conductivity: choose only those which have a copper core on the so-called double bottom.

So, there you have it. Good luck!

Four Things You Should Know About Plastic Cutting Boards   https://westmainkitchen.com/four-things-you-should-know-about-plastic-cutting-boards/ Wed, 26 Jun 2019 04:00:35 +0000 https://westmainkitchen.com/?p=252 Today we revisit the topic of cutting boards. 

Four Things You Should Know About Plastic Cutting Boards  
Four Things You Should Know About Plastic Cutting Boards

Spotlight: Plastic Cutting Boards

Though plastic cutting boards are the most popular of the cutting boards, there are four major things you should know when using them:

  1. Plastic cutting boards are easy to clean and still recommended or required by many health departments.
  2. While they are easy to clean they can also leave grooves where bacteria can collect and cause contamination, if not scrubbed properly,
  3. They also will dull your knives quickly
  4. In a commercial kitchen, plastic cutting boards would be color-coded for use with different foods. Like so:
  • Red =  Raw Meat
  • Blue = Raw Seafood
  • Yellow = Cooked Meat
  • Brown =Vegetables
  • Green = Salads & Fruit
  • White = Baked & Dairy




Top 6 Health Benefits of Apple Cider Vinegar: “The Sour Wonder Food” https://westmainkitchen.com/top-6-health-benefits-of-apple-cider-vinegar-the-sour-wonder-food/ Wed, 26 Jun 2019 01:00:35 +0000 https://westmainkitchen.com/?p=250 We hear a lot about so-called “Wonder Foods” these days.

Top 6 Health Benefits of Apple Cider Vinegar: “The Sour Wonder Food”
Top 6 Health Benefits of Apple Cider Vinegar: “The Sour Wonder Food”

They are said to be super healthy and help in a variety of health issues from weight loss to fighting diseases like cancer, diabetes, and high blood pressure.

Apple cider vinegar is considered one of these “Wonder Foods”.

It has actually been touted as a super healthy food for decades, if not centuries, and just recently, it was accepted as super-beneficial by the scientific/medical community.

So, what is apple cider vinegar anyway? And what does it have in it that is so healthy?

Well,  apple cider vinegar is the fermented juice from crushed apples.

Unfiltered,  apple cider vinegar has more preserved nutrients.  It also contains strands of proteins, enzymes, and healthy bacteria.

Finally, Apple cider vinegar contains pectin, vitamins B1, B12, B6, vitamin C, biotin, folic acid, niacin pantothenic acid along with magnesium, iron, calcium, phosphorus, potassium, and sodium.

How is all of this good for us? Well,  here are 6 health benefits:

  1.     It supports blood sugar regulation, especially beneficial people suffering from diabetes.
  2.     It supports weight loss. The acetic acid appears to turn on enzymes that break down fat.
  3.     It seems to support overall “gut health” providing good bacteria for the digestive process.
  4.     It is helpful against harmful pathogens preventing or helping fight fungus infections.
  5.     It may improve heart health by lowering cholesterol, triglycerides and regulating blood pressure, all important for a healthy heart.
  6.     Some research reports the potential of Apple Cider Vinegar to support the killing of cancer cells.

In next week’s kitchen tip, we’ll learn about different ways to incorporate apple cider vinegar in your diet.


The Secret Path to The Perfect Roasted Chicken https://westmainkitchen.com/the-secret-path-to-the-perfect-roasted-chicken/ Tue, 25 Jun 2019 22:00:35 +0000 https://westmainkitchen.com/?p=248 Most of us love the taste and moist, tender texture of a perfectly roasted chicken or any other poultry for that matter.

The Secret Path to The Perfect Roasted Chicken
The Secret Path to The Perfect Roasted Chicken

I remember Sunday dinners at my home in southern Bavaria when I was growing up in the 1950s and 1960s.  

My family could not afford much during the early part of my childhood. During the week, we normally had inexpensive lunches and dinners consisting of cold cuts, cheese, sausages and fresh bread for lunch.  Also, we enjoyed some stew or noodle dishes with a little ham or pork with fresh vegetables, greens, and potatoes from the garden, or the famous spaetzle.

Weekends were a special treat for us. On Saturday my Mom would bake luscious cakes, make stock and prepare a succulent roast for a big dinner after Church on Sunday. In the early years, it was either a Pork or Beef Roast with typical side dishes.

It was not until the mid 60’s that we actually enjoyed a roasted chicken. It was a real treat. Like yesterday, I remember the nice crispy skin and juicy flavorful meat. And to this day, my most favorite parts of the chicken are the thighs and legs.

Fast forward to today, supermarkets are thriving on providing spit-roasted whole chickens. They have very sophisticated large spit-roasting ovens that most of us don’t have in our kitchen equipment repertoire.

Which brings us to the question – how do we cook that perfect roasted and savory chicken at home with the same qualities – nicely caramelized, crispy flavorful skin and moist and tender inside?

Here’s the secret to your success in this endeavor:

  1. Preheat the oven to 450 degrees F.
  2. Make sure the chicken is fresh, no dry skin and no dark spots.
  3. If desired wash the chicken (see my kitchen tip: 3 Top Ways to Handle Raw Chicken).
  4. Be sure to season inside and out. I prefer just simple salt, black pepper, and Spanish paprika. If desired, you can be creative here and go wild with your own preferred seasoning.
  5. Tie the legs tightly together with baking cord. That’s important because it pushes the breast out and keeps it juicy.
  6. Evenly coat the entire chicken with the oil of your choice. You can also use melted butter as well.
  7. Place the chicken on a wire rack inside a roasting pan and place it in the hot oven.
  8. Roast at 450 degrees F for 30 – 40 minutes. This will crisp the skin of the bird. Make sure to keep an eye on it because every oven heats differently and you want to make sure it doesn’t burn.
  9. Reduce the heat to 350 degrees F and finish roasting the chicken for about 50 minutes or more depending on the size of the bird or until the internal temperature reaches 165 degrees F.

During this process keep basting the chicken with the oil drippings from the bottom of the roasting pan.

  1. If desired, you can now add vegetables for making a sauce from the drippings.
  2. And for that extra touch of crispiness, raise the temperature back to 450 degrees F to give that final crispiness for a few minutes.
  3. After roasting is finished, let the bird ‘rest’ out of the oven for 5 minutes, then carve and enjoy.


Option 2 on the Rotisserie

Another method is to spit-roast the chicken. Simply follow step 1-6 above, and then place the chicken on a spit.  Start the Rotisserie oven turning and roast until done (1 – 1½ hours). Make sure to baste the chicken every 15 mins. And you’ll find that this is also one of the best methods if you have a rotisserie grill.




How to Get Rid of Mosquitoes and Insects in the Kitchen https://westmainkitchen.com/get-rid-mosquitoes-and-insects/ https://westmainkitchen.com/get-rid-mosquitoes-and-insects/#respond Sun, 09 Jun 2019 04:42:06 +0000 http://westmainkitchen.com/?p=242 There is nothing more uncomfortable than preparing lunch or eating with mosquitoes and bugs bothering, as well as being unhygienic. The animals are attracted by the smell of food, so their appearance is constant, but for all, there is a solution! Here are some homemade tips that will help get rid of bugs.


How to Get Rid of Mosquitoes and Insects in the Kitchen
How to Get Rid of Mosquitoes and Insects in the Kitchen


After cleaning your house, pass on the surface that most often appears insects and mosquitoes a damp cloth with vinegar, the sour smell of it will ward off unwanted visitors.

Citrus Fruits and Clove of India

Orange and lemon are great for fending off mosquitoes and insects, just cut into slices and leave where they most often appear, the same goes for blackheads. Besides being a cheap insecticide, it promises to leave your kitchen free.

Keep the environment clean

Despite these tips, the most important thing is always separate a day to do a housecleaning in your kitchen. Do not forget to change the garbage, wash the dishes and avoid leaving the fruit to mature for a long time.

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7 Ways – How to Get Rid of Ants in the Kitchen https://westmainkitchen.com/7-ways-how-to-get-rid-of-ants-in-the-kitchen/ https://westmainkitchen.com/7-ways-how-to-get-rid-of-ants-in-the-kitchen/#respond Sun, 09 Jun 2019 04:37:16 +0000 http://westmainkitchen.com/?p=231 “If the ants attack you one day, do not call. After all, you’re sweet! “Do you remember this traditional phrase in the old” memo pads “?

The phrase was very successful at the time, but today, unless you’re a biologist, you certainly do not see any fun in having ants in your life, especially in your kitchen.

Even if you keep everything very clean, it is not uncommon for these insects to appear in your kitchen and to attack foods that are out of the refrigerator.

Urban ant species feed on sugar and protein, so it is their nature to go into environments rich in these nutrients.

But that does not mean that you simply have to extend the red carpet to greet these intruders. Here are 7 ways to break up the ants in your kitchen:


1. Detergent trick

7 Ways - How to Get Rid of Ants in the Kitchen
7 Ways – How to Get Rid of Ants in the Kitchen

Mix one part water and one part detergent and place the liquid in a weak spray. Spray the mixture in the corners, crevices and other spaces that can house ant nests.

2. Vinegar

7 Ways - How to Get Rid of Ants in the Kitchen
7 Ways – How to Get Rid of Ants in the Kitchen

After cleaning the kitchen, sprinkle vinegar on the floor, especially in the corners, to prevent insects from appearing.

3. Protect your sugar bowl

7 Ways - How to Get Rid of Ants in the Kitchen
7 Ways – How to Get Rid of Ants in the Kitchen

To prevent the dents from ants from invading your sugar bowl, always place a piece of lemon peel or orange peel inside it. The clove also works.

4. Cloves of clove and cinnamon

7 Ways - How to Get Rid of Ants in the Kitchen
7 Ways – How to Get Rid of Ants in the Kitchen

Fill tulip sachets with cloves or cinnamon sticks and scatter the environment. The essential oils of these ingredients scare the ants. Do not forget to change the sachets every two weeks.

5. Black pepper and coffee grounds

7 Ways - How to Get Rid of Ants in the Kitchen
7 Ways – How to Get Rid of Ants in the Kitchen

If you know where the ant hole is, cover it with a portion of cayenne or coffee grounds – the latter is best suited for homes with children or animals, as it will not cause unpleasant reactions if swallowed.

6. Lemon juice

7 Ways - How to Get Rid of Ants in the Kitchen
7 Ways – How to Get Rid of Ants in the Kitchen

Startle the ants by spreading lemon juice on the edges of the windows and on the doorposts that are exposed to the outside of the house. The citrus scent is not pleasant to these insects.

7. Vaseline

7 Ways - How to Get Rid of Ants in the Kitchen
7 Ways – How to Get Rid of Ants in the Kitchen

To prevent ants from attacking your pet’s water and food jars, run a small amount of petroleum jelly around its edges.

Other tips to prevent ants from appearing are to keep food covered, to immediately wipe down any debris that falls on the floor or other surfaces, to clean under the appliances and to keep the trash cans tightly closed. If none of this is resolved, however, the way it’s going to be to call a digitizer company.

Have you ever had to face an invasion of ants in your home? Have you managed to scare the “visitors” or are they still there? Leave your tip!

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How Long to Boil Corn on The Cob https://westmainkitchen.com/how-long-to-boil-corn-on-the-cob/ https://westmainkitchen.com/how-long-to-boil-corn-on-the-cob/#respond Sun, 09 Jun 2019 04:29:52 +0000 http://westmainkitchen.com/?p=226 It isn’t summering until you’ve had corn on the cob. It’s at every barbecue, it makes the perfect side dish to, umm, everything, and unless you’re Michael Bublé, no one judges you while gobbling one down with both hands. Luckily, the summer staple is quick and easy and doesn’t even need fussy toppings (unless you want them — we have so many fun ideas for how to top corn). Just a pat of butter and a generous seasoning of salt and pepper.

How Long to Boil Corn on The Cob
How Long to Boil Corn on The Cob


1. Boil in VERY salty water.

Use the largest pot you have, fill it with water, and salt it really well. One of the first lessons I remember at culinary school was my chef calling all of us over and having us taste a spoonful of his pot of salted water. It tasted like the ocean and he proudly stated that every single pot of salted water we use for boiling ANYTHING should taste like that. So don’t be shy. Your corn won’t taste salty in the end — the salt will just help bring out its flavor. Bring your nicely salted water to a boil.

2. Shuck it good.

While your water is heating up, pull off your corn husks. This can get messy thanks to all the tiny strings, so we recommend doing it over a trash can. Starting at the tip, grab all of the husk and as much of the strings as possible and rip down. Repeat until all of the husks is off. Rub off as much of the lingering strings as possible. (You’ll often see that a hack for removing the strings is to use a clean toothbrush — we don’t buy it.)

3. Boil ’em quick.

Using tongs, drop your corn into the boiling water. Return the water to a boil, then cook your corn for 5 minutes. Set a timer because if you let your corn overcook the kernels can become tough. The goal is juicy, crunchy kernels, not mushy dry ones.

4. Butter it up.

Brush with melted butter, season with salt and pepper, and let summer begin.

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Cast Iron vs. Stainless Steel, What’s Better? https://westmainkitchen.com/cast-iron-vs-stainless-steel-whats-better/ https://westmainkitchen.com/cast-iron-vs-stainless-steel-whats-better/#respond Wed, 05 Jun 2019 09:14:21 +0000 http://westmainkitchen.com/?p=219 If you are reflecting on how to cook a delicious cut of meat or considering an investment in a good pot, the decision between cast iron and stainless steel can be difficult. Both sides have vocal supports and both types of cookware are useful and versatile. We put the head of the cast iron skillet on the head with stainless steel in various different categories. Read on to see our findings.

Cast Iron vs. Stainless Steel, What's Better?
Cast Iron vs. Stainless Steel, What’s Better?


Cast Iron Vs. Stainless: An Introduction

Cast iron has long been known as family heirlooms, esteemed for its durability and how they seem to cook better over time. Cast iron is made by pouring molten cast iron and sometimes steel or pieces into a mold, resulting in a heavy and sturdy tray. Most new cast iron pots today come pre-hardened, which means that cooks do not have to perform the initial condiment steps before use.

Of course, we are talking only about cast iron pots, trays, and other cookware, which are a different story. The bare cast iron requires time and attention and must be hand-held (soap-free) after each use and periodically tempered.

Stainless steel, on the other hand, is less spoiled when it comes to long-term care and cleaning. You don\’t have to temper the stainless steel and you can wash it with soap (we always recommend hand washing than stainless cookware, but most of them are technically safe from the dishwasher).

A stainless steel pan is usually not only in straight stainless steels. Because it is a poor heat conductor, most cookware will have a layer or “Core ” of another material, typically aluminum or copper. Most of the quality stainless cookware you buy will be 18/10 (18% chrome/10% nickel), but the most expensive pieces and sets will have more layers (coating). Tri-ply is very common in Premium sets, but more companies are surpassing their layers up to 5 folds.

Before you see some specific areas, here is a quick look at the main differences between cast iron and stainless steel:

  • Weight: thick stainless steel or multi-layer can be on the heavy side, but the cast iron is much heavier in general. This makes it difficult for some cooks to handle when the pot is full.
  • Washing: Cast iron has more details and manufactures and DON\’TS than stainless steel.
  • Reactivity and flavor: Cast iron is reactive, which means it will interact with some foods (mainly acids such as tomatoes) and may affect the flavor before the skillet is completely lukewarm.

These differences can make it sound like the clear winner is stainless steel, but it\’s not that simple. Despite these differences, cast iron does an amazing job of retaining heat and cooking evenly. Its durability and weight give it legions of fans and it is not uncommon for cast iron pieces to last lives.

Both types are large in scorching meat, preserving heat, and being highly versatile. Both can go from the stove to the oven (although the cast iron skillet can usually take even higher temperatures once there). Both require precision and practice to learn how to cook properly with the pots. And in favor of cast iron: This type of tray can develop a non-stick interior when BEM-tempered. Stainless steel will never be non-stick, although cooks develop techniques to prevent food from sticking. In addition, cast iron is more durable and does not bend, something that can happen with stainless steel.


Conductivity and retention

The smelter is fantastic for conductivity and retention. In general, it takes a good time to warm up, but since it mainly offers even heating (depending on your stove and type stove) and keeps the temperatures extremely well. Cast iron can be used in all kinds of kitchen worktops including induction.

The stainless steel by itself is a terrible heat conductor, so most kitchen utensils have an inner layer. How well it runs will depend on the material used in this inner core, the number of layers, and so on. As a general rule, copper is the best choice for the inner layer, but it is more expensive. Aluminum still works well and is less expensive-the difference in heating between copper and aluminum is technically quite minimal, but many cooks swear by copper cores. Most stainless steel can also be used in all kinds of cooktops including induction, but it is not guaranteed (so you always check!)

In short: The stainless steel heats up faster, but the cast iron gets warmer. There is some disagreement about even the cast iron heating-some say it heats evenly, other experience problems with hot and cold spots-but the stainless steel should warm up fairly evenly (if it is a high quality mould). However, both work for most types of cooktop and both can resist the oven.



“Sanitation ” is something that many people talk about cooking utensils. Non-stick, for example, gets a bad reputation of being “unhealthy “, and this distinction goes back to discovering the toxicity of the PFOA. PFOA is commonly found in Teflon, but nowadays few cookware companies use it. Instead, most use PTFE, which is widely regarded as a safer alternative. Still, there are still concerns about any non-stick surface as so many strangers lurking in the chemical composition. And, there are potential and proven problems when the anti-adherent pans get too hot. The biggest problem with today\’s non-stick pans is that it can start breaking at high temperatures and the finish can start the flake.

While there is less to worry about a lot of non-stick pans out there – remarkably hard anodized aluminum – Many cooks want to stay away from the non-stick altogether. Then comes the question: How healthy are stainless steel and cast iron pans?

Before answering this question, a warning: In my experience, everything we cooked with was considered “unhealthy ” or “unsafe ” by someone, somewhere. Whole sites talk about “healthy ” utensils and it seems that everything should be feared according to some of these sites. This is just to say: you will find contradictory information, no matter what there is and there is much fear-it is entering the air.

Cast iron is free of chemical products. This means that none of the things found on the stick is found in a cast-iron frying pan. However, cast iron can leach iron in your food. Some say this is a health benefit; Others warn of potential hazards due to too much iron. I have not found a credible source to claim that cast iron is, in fact, dangerous, and most say it is perfectly safe. As always, check with your doctor if you are worried.

Stainless steel is also free of chemical products. Iron is not leached as cast iron. Most stainless baking utensils have nickle, so those with allergies to it will want to find the nickel-free cookware. Now, we could say that stainless steel is less healthy than some kitchen utensils, because it requires more added fat in order to have some foods that do not stick. However, you can use fat as well as butter (like olive oil) and not have as much calories added.

In conclusion? Both are safe, but the iron and nickel content may be questionable for some individuals.


Searing meat

Both household materials are a dream to cook meat. Cooks may prefer each other to the right type of sear, but both require some technique and some precautions.

Let the meat sit and take part of the shiver, this is particularly important for stainless steel, as it will be more affected by the temperature drop when you put the cold meat in the hot skillet, but it is a good practice for either of the two. Also, be sure to pet the meat with a paper towel and season before throwing it in the frying pan. This will help to develop this beautiful crust that you are looking for.

Another tip to burn in any of the pots: do not move the meat until it is ready. If there is still resistance when you try to turn, you need a little more time! This is the biggest mistake that cooks make when they pass from non-stick to stainless steel. The frying pan will release the meat naturally when it is ready to be launched.

What\’s better? If you guessed “Depends”, you are correct.

I prefer to make a pan of flavor in a stainless steel pan on my smelter. I tend to get a better Sear of my stainless steel, too, but this could be because my cast iron is so well tempered that it is almost as non-stick as regular non-stick pans. Newer cast iron can be as good or better than stainless steel.

It also depends on the frying pans you have: if what you are trying to use has hot spots (either stainless steel or cast iron)-You can change your Sear capacity evenly. In general, my opinion is that stainless steel is the best for scorching, but cast iron is ideal for pouring meat before a longer cooking situation.


Cooking everything Else

My cast iron skillet is my Go-to for all slow and low cooking and anything that goes from the oven to the stove. Here is a general guide of what type of cuisine is best for everyone.

Cast iron

  • Roasting
  • Oven Stove
  • Shrivel
  • Kitchen
  • Eggs and other foods “sticky “… Once the pan is warm

Stainless Steel

  • Scorching
  • Baking
  • Saucepan Sauces
  • Daily Kitchen

I say “cook every day ” in stainless steel just because it tends to be a little easier to clean and store than cast iron. However, there are a lot of cooks who use their cast iron every day!


The care of each

As I just said, stainless steel is a little easier to clean, but for best results, never put your stainless steel through the dishwasher. You will get a better look and more durable pans if you wash your hand. I\’m not going to lie and say I never run my stainless through the dishwasher, but I definitely try to wash my hand and dry it thoroughly every time I use it. For stubborn stains, rainbow marks and other cleaning problems, Barkeeper\’s friend (or any other similar cleaner) works very well. You can also use vinegar and baking soda for general cleaning and to attack trapped in things.

Cast iron requires a different type of cleaning approach. For one, you should never use SOAP for regular cleaning (although some will dispute this). You have to dry it thoroughly to avoid oxidation, and it is a good idea to add a thin layer of a neutral oil before putting it away. Some cooks do a whole thing after using it and put it in the oven for a while after it is cleaned and oiled. I don\’t do that. But it might be worth investigating if you don\’t use it daily or if you want it to be in perfect condition.

Cast iron must be occasionally tempered.

As for utensils, manufacturers usually say that any type-including metal-is good for both types of pots. However, please note that the use of metal utensils will eventually add some scratches (or \’ character \’ if you prefer) to your stainless steel. And sometimes you get black flakes of cast iron. These flakes are not necessarily the coating, which are more likely caught food for the previous cooking animals. Wood, silicon and other softer utensils may be preferable, but the key to note is that you can use metal for each one.


Where Cast Iron Excels

Well, you\’re probably ready for the conclusion. Which is better: stainless steel or cast iron? In a perfect world, you\’d have both. You would have a large cast iron skillet (Heck, you can get one from Lodge for less than $30, so why not?) and you would have a large stainless steel skillet (or set of cookware). But, as a matter of discussion, here are the ways in which cast iron is better:

Longevity: While good stainless steel can last for a long time, cast iron is good for life (or more). Because you can renew it when it\’s in bad shape, there\’s really no reason to ever replace it.
Cheap: Cast iron is cheap, smooth and simple. A lot of cooks claim to have found their pots for a few dollars in thrift stores or flea markets, but the new pots are still very affordable.
Versatile: For those who love cast iron, the material can do everything. Because of its properties, cast iron retains good heat and can be used for most dishes, plus it can be used in a fire if it is cooking outside.
Non-stick: When not non-stick in the direction of Teflon, cast iron generally makes it better in non-stick action once a good condiment has been established. Stainless steel cannot match.


When Stainless Steel is Better

And finally, here are all the advantages of stainless steel cast iron:

Lighter: Cast iron is heavy, which represents a problem for some cooks. Stainless steel is lighter and easier to handle.
Non-reactive: stainless steel does not react with acidic dishes such as cast iron or give a funky taste that the cast iron sometimes does.
Cleaning: It is simply easier to clean stainless steel in general. Some cast iron lovers will say that if the frying pan is properly tempered, then the cleaning should not be a problem, but the stainless steel still comes out in general cleaning-friendliness.
Bread sauces: I told you before and I\’ll say it again: Stainless steel is the best to create an amateur that will lead to delicious bread sauces.

In conclusion? Cast iron and stainless steel are excellent baking materials. Much of what we discussed here is based on preference, so what will work for you will depend on your own experiences and preferences. Of course, I suggest you have one of each, but if that\’s not possible now, let\’s hope you have a good sense of where to go for now. …

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Recirculating Venting vs. External Venting in a Microwave Oven https://westmainkitchen.com/recirculating-venting-vs-external-venting-in-a-microwave-oven/ https://westmainkitchen.com/recirculating-venting-vs-external-venting-in-a-microwave-oven/#respond Tue, 04 Jun 2019 16:09:53 +0000 http://westmainkitchen.com/?p=215 A microwave oven designed to be mounted on a cooktop is usually equipped with a ventilation system to handle cooking odors, smoke and moisture that arise from the cooktop. The ventilation system can lead to external ventilation, or you can simply recirculate the air back into the kitchen. Recirculating ventilation has advantages in terms of ease of installation and energy efficiency but pays for those advantages at the cost of effective ventilation.

Recirculating Venting vs. External Venting in a Microwave Oven
Recirculating Venting vs. External Venting in a Microwave Oven


Depletion efficiency

An externally ventilated microwave mounted on a hob uses a fan to extract the air through the microwave openings and an exhaust duct leading to the outside of the building, so most of the moisture, heat, the smell and particulate matter the cooking generated come out directly. A non-ducted recirculating vent pulls air through a filter and exhausts air back into the kitchen. Some units are equipped with a charcoal filter containing some particles and smells, but most of the heat and moisture, along with some types of particles, remain in the house. Other units use aluminum filters that hold the grease but not much more. On the other hand, recirculating openings do not exhaust the air conditioner to the outside, so they can help make a kitchen more energy efficient.


Ventilation installation

The installation of a microwave with a recirculating vent is usually much easier and cheaper than the installation of an externally ventilated unit, which requires the installation of a duct and an external vent plug, as well as a perforation of a Wall, a roof or a ceiling. External ventilation requires access to the outside, so it is more comfortably on an outside wall, but a recirculating unit can be easily installed on an interior wall and can be moved with relative ease, too.


The ventilation requirements

When installing an externally ventilated unit, the vent must conform to common construction standards to be safe and effective. The ventilation duct must be made of galvanized steel, stainless steel or copper, and must have a smooth interior. The vent should always be exhausted, not in an attic or in any other interior space. In some places, local building codes may specify a minimum distance between an outside vent and any adjacent door, window, or other structure. Because recirculating openings do not have external components, they are not subject to these requirements.


Filter Maintenance

The charcoal filter in a recirculating vent will lose effectiveness over time and use, and need to be replaced periodically. In general, a filter will last about six to 12 months, but frequent cooking can reduce its lifespan. Aluminum filters require regular cleaning with a grease cleaner or dishwasher.

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