Cooking is a pleasant activity only if you have the right tools and if you can minimize the need to clean after you’re done. Which tools those are, vary with the cook but it is safe to assume that non-stick frying pans are on everyone’s list. Add to that wooden spoons and transparent lids and you’re half-way there. The other half is a bit more complicated:
These pans are from Lagostina, I find they are also not too heavy which is extremely important.
(NOTE!! as in all my Blogs, none of the endorsements are sponsored, all products featured are here because of my professional opinions on their performance and my choice to showcase).
Common in almost any cuisine, frying or sautéing is mostly done in oil or some sort of fat that if not handled well, can fly everywhere. These types of dishes also require some ongoing stirring and are difficult to handle in a poorly designed kitchen. Splashes are messy to clean as they get everywhere.
TIP: Take care of your wooden spoons by periodically applying olive oil. Never put in the dishwasher!
Whether you are moving to a new place or building your own, here are the three important things to watch for in a new kitchen:
Image courtesy of Dochia Interior design. Photo credit: Chris Harrison. Manufactured by Scavolini
THE APPLIANCES
Get a gas cooktop if you can and if not, go for a rim and groove free electrical cooktop. A great brand we use at the higher end of things is Miele. For a step down in cost and great value for money go for Jenn-Air.
One serious cook is cooking in this kitchen!! Thank you for the opportunity to design it!!
Image courtesy of Dochia Interior design. Photo credit: Chris Harrison.
THE COUNTERTOP
Make sure that as the cooktop meets the countertop the detail is neat and no spillover soup or sauce will slide in there for months. Just think of dealing with that on top of all hand-washing and sanitizer spraying you need to do.
Material-wise it’s almost like the sky is the limit but – the safest is to stick to quartz or granite. They are equally dense for residential use and you will not have to worry. We have used wonderful alternatives with so much more character but also more adventurous.
A textured white is always a safe option if you don’t know what way to go.
Photo credit: Jeff Sheldon
THE BACKSPLASH
Using large format tile or even a full slab of porcelain, or natural stone on the wall behind your cooktop gives you a grout-free, oil-free surface that you can wipe out clean in seconds. On the other hand, if you are a tile-lover or even worst, mosaic-lover, brace yourself because you’re up for a long haul. Sure the look is great, we’ve done it numerous times but I’ll tell you right now, you have to be a neat cook. Those cooks that handle it have my regard! I’ve seen quite a few of our such kitchens after serious use and the tile had stood the test of many meals superbly.
Messy cooks though will have a tougher time and if you’re one of them, it is best to stay away from grout and patterns that have high scrubbing needs.
Image courtesy of Dochia Interior design. Countertop and backsplash Excava from Caesarstone
STYLE TIP
A large format tile or slab is a great way to complement a modern kitchen. If you’re going for industrial chic, country or a more traditional look consider venturing into the smaller tiles to get the look. In this case, only opt for a natural stone slab behind the cooktop if you feel that your neatness in the kitchen is somewhat mediocre – or worst.
And most importantly: be true to yourself about the kind of cook you are, nobody will judge you!
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