TEKZEN Inspiration Blogs
What size paella pan do you need? How to choose the right size
If you want to make paella at home, the size of the pan is one of the first choices you need to make. Is a 28 cm paella pan large enough? When is i...
Using a pressure cooker: how does it work and what should you look out for?
A pressure cooker can be useful when you want to cook dishes under pressure. The sealed pot can build up pressure while heating, allowing suitable ...
What size soup pot do you need? How to choose the right pot
Buying a large soup pan sounds simple, but what size do you actually need? Is 24 cm large enough for everyday use, when do you choose 28 cm, and fo...
Which size frying pan do you need? 20, 24, 28, or 32 cm
Buying a new frying pan seems simple until you have to choose between 20, 24, 28 or even 32 cm. Which size is suitable for one person? Which frying...
Cooking with a Tagine on Induction: Tips, Use & the Best Models
The tajine is now an indispensable part of the modern kitchen. With this traditional North African stew pot, you can prepare the most tender meat d...
PFAS-Free Cooking: What Does It Mean and Which Pans Should You Choose?
Healthy cooking is about more than just fresh vegetables and less salt. In recent years, there has been increasing attention on the materials we us...
Stainless Steel Honeycomb Frying Pan: Why it's the best choice for induction
Are you looking for a frying pan that combines the benefits of a durable stainless steel pan with the convenience of a non-stick coating? Then the ...
Making Authentic Couscous: How to Use a Couscoussier (Steamer)
Anyone who has ever tasted real, traditional North African couscous knows that there is a world of difference between 'quick' boiled couscous and c...
Stainless Steel Pans: Seasoning and Maintenance for a Lifetime of Use
Stainless steel is the favorite material of professional chefs. And for good reason: stainless steel pans are indestructible, can withstand extreme...
The Perfect Dutch Oven for Stew: Materials, Tips & Recipe
Nothing beats the aroma of a slowly simmering stew filling the entire house. Whether you are making classic hachee, French boeuf bourguignon, or a ...