Everyone needs to eat, and so cooking is a truly fundamental human skill. It connects us with our environment and gives us a chance to instill passion into our everyday lives. The wonderful thing about good tools is that they lend cooking a grace and ease that can reconnect us with the joy of what we’re doing, whether it’s making something simple after a long day, prepping an extravagant weekend meal, or firing yet another restaurant dish.
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 top.
Vancouver-born photographer, writer and designer Sol Kauffman has had his hands dirty in food service for years, washing dishes and slinging pizzas. In 2008 he moved to Victoria to pursue a BFA in Creative Writing at UVic with a Minor in Journalism & Professional Writing. Since graduating he’s worked as a social media and communications consultant for several restaurants and other local businesses, helping companies develop their own unique voice.
It’s the first cold week of the season - at least by west coast standards. In my house, early November’s first gusts tend to trigger a surge of uncharacteristic domesticity. Suddenly, I want to stay home and cook. I picture greeting my husband and daughter at the top of the stairs at the end of the day, smiling baby on my hip, a feast of autumn’s harvest spread upon our dining room table.