After 14 years, I’m stepping away from our Victoria location. By the end of June, our Victoria location will be a Zwilling Canada retail location. What does this mean? The store inventory will change, yes, but not as much as you might think. We’ve had a long and strong relationship with Zwilling (Miyabi, Demeyere, Staub)Continue reading “I’m closing our Victoria location, sort of!”
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Why I have such an issue with coated cookware
I’d love to enjoy coated cookware because the concept is brilliant. The problem is that all coated pans wear out and become garbage. It’s just a matter of time. When I say all, I mean that every type from every brand made anywhere in the world. And yes, even the fancy expensive ones. I’ve beenContinue reading “Why I have such an issue with coated cookware”
My Cookware Bias
A long time ago now, I was baffled by the uproar made about the statement: ‘There are things we know we know. We also know there are known unknowns.’ For those of you that remember this infamous statement, you know that it was made in a context to justify war. Why was I baffled? ItContinue reading “My Cookware Bias”
July 22′ update: But what about cooking classes?
Hi, It’s Jed. More and more we’re getting asked, ‘when are you going to restart cooking classes?’. I realize that many people depended on us for cooking education and entertainment but after 10 years of teaching, with hundreds of thousands of people through our kitchens, I’ve decided that I want to change how we doContinue reading “July 22′ update: But what about cooking classes?”
Here is the science on seed oils
As you may know, I heavily promote using Grapeseed and Sunflower oil for seasoning pans, but other seed oils work well too. What does not work as well is Saturated fat – like lard. This means that oils containing higher levels of Omega 6 work better than fat without Omega 6.
The Induction Cooktop wave is here and it’s just getting started
What is induction cooking? Induction cooktops look a lot like glass top halogen, or electric under glass. Sometimes they are built into a stove and other times it’s just a range. Induction cooking uses electric currents to directly heat pots and pans through magnetic induction. Instead of using thermal conduction (a gas or electric elementContinue reading “The Induction Cooktop wave is here and it’s just getting started”
10” Fry Pans Go Head-to-Head – All-Clad vs. Industry 5 with Mike Williams
The ten-inch frying pan is a kitchen cornerstone. Whether you’re searing meats, sautéing veggies or making a sauce, it’s an easy and dependable utensil, especially if you’ve invested in quality. But what makes a great pan great? Why go from better to best? Read on as Shaw TV “Island Chef” Michael Williams and I test out a couple of Cook Culture’s most popular brands to find out which comes out on…
Seasoned Cast Iron vs. Enameled Cast Iron
There is no greater workhorse or more versatile cookware out there than Cast Iron. It is ideal for slow-cooking, moving seamlessly between stovetop and oven. It shines at searing, braising, and caramelizing – and it’s so durable, you can pass along your beloved cast iron pieces to your grandkids.
Millions of Canadians have Teflon cookware in their homes, and we believe they should stop using it immediately.
Cook Culture does not sell Teflon based (or the like) non-stick cookware. Why? There’s been growing evidence for years that the chemicals in the non-stick surface cause a whole range of issues in humans, from birth defects to cancer. Just last week the New York Times released an article that clearly lays out the lastContinue reading “Millions of Canadians have Teflon cookware in their homes, and we believe they should stop using it immediately.”