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While metal cookware can leach into your food, ceramic does not. Pure ceramic cookware is made entirely from clay and earth minerals. It is true that arsenic, lead, cadmium, and other heavy metals do naturally occur in our soil and can end up in the clay. However, a key aspect of manufacturing ceramic is to bake it at extremely high temperatures, which burns away these natural impurities. And it works. This is because heavy metals have a lower melting temperature than ceramics. For context, lead, cadmium, arsenic, and most other heavy metals have a melting point below 800℃. Meanwhile, ceramic cookware is kiln...

You might be raising your eyebrows at the thought of using a Chinese spider strainer in the kitchen. The spider strainer is actually a rather handy utensil that is used quite commonly in Asian, and is an especially useful tool for cooking up delicious Chinese food. A wide, shallow, mesh-wire contraption with a long, wooden handle, the Chinese spider strainer is used for removing food from boiling water or piping hot oil. But with large sieves and strainers easily available, you might wonder if a spider strainer is a real asset in the kitchen. Here are some advantages to using one...

When you get a brand new carbon steel wok, you have to season it first before putting it in good use. Follow these simple instructions on how to season a carbon steel wok. What You Need: steel scrubber stir frying oil  paper towel Steps: #1: Scrub your wok To get started, you’ll need to first give your new wok a good scrub with a metal scourer, then use a little detergent to make sure it’s nice and clean. After a good rinse, set your stovetop (it doesn’t matter what kind you have) to its highest heat and place your wok on top. Keep...