Baking Trays

Never use metal utensils or high heat on a non-stick pan, as it can ruin the coating and release fumes. Instead, use wood, silicone, or plastic, and avoid abrasive cleaning pads (like steel wool). Wash by hand with warm, soapy water and make sure to avoid putting non-stick pans in the dishwasher, as the harsh detergent causes flaking. 

A mixing bowl is a large, deep bowl used for vigorously combining ingredients (e.g., batter, dough). Prep bowls (often a set of small bowls) are used for holding pre-measured ingredients (e.g., spices, chopped veggies) before cooking. Use prep bowls to measure all ingredients before you start mixing, a common chef's technique.

Unless it is explicitly labelled "Oven Safe," it is not safe. Standard ceramic may crack or shatter from high, uneven heat. Only use dedicated oven-safe stoneware, glass bakeware, or metal baking trays for cooking or warming in the oven. If you are heating above 180°C, assume only proper bakeware is safe.

Enamel pots are highly versatile and can be used on most heat sources, including gas stoves, fires, and electric plates. Ensure the fire's flame does not directly touch the plastic or wooden handles, as they will melt or burn. Use a medium, steady flame on the gas burner; extremely high heat can still scorch food and damage the enamel.

Silicone and high-temperature nylon/plastic are the safest choices as they are soft, flexible, and won't scratch. Wood utensils are also safe but can be more difficult to clean fully and can retain food odours. Invest in a basic silicone spatula and spoon for all your non-stick cooking needs.

Wash the pot, dry it completely, apply a thin coat of high smoke point oil (like sunflower or canola oil). Bake the pot upside down in the oven at a high temperature (around 200°C) for one hour, then let it cool. After cooking, wash quickly, dry completely (can put it on the stove for a minute), and rub with a tiny bit of oil.

It is always safer to lightly grease the pan (with butter or cooking spray) even if it is labelled non-stick. This provides a final barrier against sticking and ensures your cakes or loaves release cleanly every time. For extra insurance, line the bottom with a circle of baking parchment paper before greasing.

A large, durable frying pan or a shallow, wide pot can be used to make one-pot meals like pasta, stews, or scrambled eggs. Look for pans with a heavy, flat base (like a cast iron skillet) that distributes the low gas heat evenly. Focus on quick-cooking staples like tinned foods, eggs, and bread that require minimal heat time.

An oven tray (or roasting tray) typically has high, raised sides and is used for roasting meat or vegetables. A baking sheet is flat or has only very low edges and is primarily used for biscuits, cookies, or sheet cakes. Use a low-sided baking sheet to ensure hot air circulates evenly around the cookies.

Yes, for accuracy, use liquid measuring cups (with a spout and clear pour line) for liquids and dry measuring cups (levelled rim) for flour/sugar. Using a liquid cup for flour often leads to inaccurate packing and a dense final product. Always spoon flour into a dry measuring cup, then level the top with a knife; never scoop directly.

Never use metal utensils or high heat on a non-stick pan, as it can ruin the coating and release fumes. Instead, use wood, silicone, or plastic, and avoid abrasive cleaning pads (like steel wool). Wash by hand with warm, soapy water and make sure to avoid putting non-stick pans in the dishwasher, as the harsh detergent causes flaking. 

A mixing bowl is a large, deep bowl used for vigorously combining ingredients (e.g., batter, dough). Prep bowls (often a set of small bowls) are used for holding pre-measured ingredients (e.g., spices, chopped veggies) before cooking. Use prep bowls to measure all ingredients before you start mixing, a common chef's technique.

Unless it is explicitly labelled "Oven Safe," it is not safe. Standard ceramic may crack or shatter from high, uneven heat. Only use dedicated oven-safe stoneware, glass bakeware, or metal baking trays for cooking or warming in the oven. If you are heating above 180°C, assume only proper bakeware is safe.

Enamel pots are highly versatile and can be used on most heat sources, including gas stoves, fires, and electric plates. Ensure the fire's flame does not directly touch the plastic or wooden handles, as they will melt or burn. Use a medium, steady flame on the gas burner; extremely high heat can still scorch food and damage the enamel.

Silicone and high-temperature nylon/plastic are the safest choices as they are soft, flexible, and won't scratch. Wood utensils are also safe but can be more difficult to clean fully and can retain food odours. Invest in a basic silicone spatula and spoon for all your non-stick cooking needs.

Wash the pot, dry it completely, apply a thin coat of high smoke point oil (like sunflower or canola oil). Bake the pot upside down in the oven at a high temperature (around 200°C) for one hour, then let it cool. After cooking, wash quickly, dry completely (can put it on the stove for a minute), and rub with a tiny bit of oil.

It is always safer to lightly grease the pan (with butter or cooking spray) even if it is labelled non-stick. This provides a final barrier against sticking and ensures your cakes or loaves release cleanly every time. For extra insurance, line the bottom with a circle of baking parchment paper before greasing.

A large, durable frying pan or a shallow, wide pot can be used to make one-pot meals like pasta, stews, or scrambled eggs. Look for pans with a heavy, flat base (like a cast iron skillet) that distributes the low gas heat evenly. Focus on quick-cooking staples like tinned foods, eggs, and bread that require minimal heat time.

An oven tray (or roasting tray) typically has high, raised sides and is used for roasting meat or vegetables. A baking sheet is flat or has only very low edges and is primarily used for biscuits, cookies, or sheet cakes. Use a low-sided baking sheet to ensure hot air circulates evenly around the cookies.

Yes, for accuracy, use liquid measuring cups (with a spout and clear pour line) for liquids and dry measuring cups (levelled rim) for flour/sugar. Using a liquid cup for flour often leads to inaccurate packing and a dense final product. Always spoon flour into a dry measuring cup, then level the top with a knife; never scoop directly.