On our radar: Ruffoni copper cookware

Ruffoni copper cookware set

Copper looks so classy and elegant in a modern kitchen setting while, at the same time, it can suit a rustic kitchen like ours. I dream of building a collection of vintage copper jelly moulds to display on open shelving.

We’ve recently discovered Ruffoni copper cookware which is simply wonderful. For almost 100 years, the Italian company has been manufacturing all manner of saucepans and cooking utensils and have branched out into making accessories as well (see the Instagram image below).

Unfortunately, Ruffoni don’t ship to the UK, but some of their contemporary range is available at Harrods and a handful of vintage pieces can be found on eBay.

Prices start at around £65 for a copper-lidded glass canister, all the way up to about £1,500 for a 5-piece copper cookware set.

 

 
 
 
 
 
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A post shared by Ruffoni (@ruffoniofficial)

On our radar: Sugarologie’s Cakeculator

 

 
 
 
 
 
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A post shared by Adriana | Sugarologie (@sugarologie101)

Sugarologie’s Cakeculator is simply the best thing invented since sliced bread! Adriana, the whizz behind the Cakeculator, takes a very scientific (but easy to understand) approach to the recipes that she shares; she has a PhD in Biochemistry/Molecular Biology!

I often come across a cake recipe online or in one of my vintage cook books where the number of portions it makes is just too many. Usually when I bake, it’s only for Justin and me. A cake where you get 8 portions will last us four days… that’s if we want a slice on that many consecutive days. Most cakes will start tasting a bit stale after a few days too.

The simple drop-down menus on Sugarologie’s Cakeculator automatically works out recipe quantities. Simply choose the size of cake tin; e.g. 6-ince round (and the number of layers you want to make) or 1 dozen cupcakes. In addition to the tin option, you select the flavour of cake you plan on making; for instance, red velvet or chocolate. After this, you decide on the type of frosting; there are various types of buttercreams, meringues, cream cheese, whipped creams. Finally, click on the submit button and your chosen recipe with the correct amount of ingredients pops up as if by magic.

There’s no time spent having to do your own workings out, and there’s no waste… or panic when you realise that you haven’t made enough mixture!

Induction cook tops: are they worth the price?

Induction cook tops: are they worth the price?

The ‘battle’ between gas and induction cook tops has been going on for a while, at least ever since you can see everyone on TikTok using induction ones. Whether they look better or are simply more efficient, we can’t tell for now, but what’s sure is that most people want gas stoves to be gone, especially since gas is no longer considered a sustainable choice.

That’s the reason why chefs on social media talk about the benefits of cooking with induction appliances. Jon Kung, for example, prefers them because they keep the air cleaner since they don’t burn natural resources to be operable.

But how reliable are induction cook tops really? And what about the costs of owning and running one? If you’ve ever wondered about these products’ efficiency, we’ll discuss some of these aspects to help you decide if it suits your kitchen and your lifestyle.

Induction cook tops: the technology of the future

Induction cook tops are fairly similar to electric ones as far as design is concerned, but what differs between them is the electromagnetic technology behind induction. The cook top doesn’t necessarily heat up, as the energy is transferred to the pan.

In the beginning, induction cook tops were merely a trend on social media. Nowadays, more people have got the handle on it and are switching from gas or electricity to this safer and more energy-efficient solution.

What’s the difference between induction and gas?

Induction is superior to gas in many ways, such as when we talk about surfaces used for cooking. However, the most significant benefit of induction is that it’s sustainable when compared to gas – for both nature and humans. Gas stoves can lead to respiratory problems due to emitting pollutants and are more dangerous to kids, who can be prone to developing asthma with prolonged exposure to gas from stoves.

Are there other advantages of switching to induction cook tops?

Besides being a sustainable and less health-damaging solution, induction is an excellent choice from many perspectives. Firstly, it’s incredibly safe since there are no naked flames resulting from the process. This means that it’s impossible to be burned by touching the surface of the hob. Also, there’s practically zero risk of the kitchen igniting. Moreover, most induction cook tops will automatically shut off after you remove the pan from it after a few seconds. Hence, even if you forget to switch it off after cooking, it’ll shut itself down almost immediately.

At the same time, induction is a more precise method than gas or electric when cooking & heating food because it directly heats only the bottom of the pan. When you switch the stove top off, the heat immediately cuts out, so your food won’t overcook. And since induction is more powerful than electric and gas stoves, it’s also more energy-efficient.

Finally, induction cook tops are extremely easy to clean, as any spilt food won’t burn or stick to its glass finish. Hence, you don’t need powerful cleaning products applied with lots of elbow grease; a simple wipe with a damp cloth and everything’s clean. If you install it in handleless kitchens, then you won’t have to worry about spots ever again.

However, induction is not for everyone because…

Induction is quite costly. Since it’s a fairly recent product on the market, only a few have had access to it so far. Prices tend to start at around £800. The cost for an electrician to install it will be an additional outlay; the electrical wiring needs to be installed safely. On the whole, induction is more expensive compared to gas and electric appliances.

The installation cost will be further increased if you’re making the switch from gas to induction. This is because both a plumber and electrician are needed as it will be necessary to remove the gas line safely, following which you’ll have to install specialist wiring. Finally, they’re required to test to ensure that the stove is properly integrated into the property’s electrical system.

In addition, as the material above the induction unit is glass, the appliance is prone to scratching with regular use. Even the edges are challenging to keep in good quality, which is why some induction cook tops come with a metal frame that helps them last longer in terms of appearance.

Finally, cooking on an induction cook top requires a little getting used to because it works in differently to regular gas and electric hobs. For instance, there’s a lot less waiting time when boiling or frying since pots & pans will reach the necessary temperature almost immediately.

You need a certain type of cookware

The thing with using induction cook tops is that you may have to replace your cookware or simply learn which one of your current ones are suitable for usage. For instance, aluminium, copper or glass won’t work because the material needs to have a magnetic pull for the induction to work.

You can successfully use anything made of cast iron and a particular type of stainless steel with an induction cook top. You can test if your pans are good for induction by sticking a small magnet to each and see if the pan holds it.

What do you think about getting an induction cook top?

Induction cook tops have been trending because they’re smooth and easy to use and clean. They don’t work with literal heat, so the cook top’s surface won’t burn you or the food that falls from the pans. At the same time, the heat is distributed better, so preparing foods may be smoother and faster than with any other stove powered on gas or electricity.

However, before deciding to purchase such an appliance, know that the financial outlay and installation can be quite expensive and the glass surface on top is susceptible to scratching.

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Our week that was: Conker detergent, sweetcorn fritters and a riverside walk

Our week that was blog post banner

There I was last week, waving goodbye to summer, when a couple of dry, sunny 20ºC+ made an unseasonal appearance! I dug out the shorts and t-shirts and washed & hung a few loads of laundry out to dry in the garden. We even ate our dinner al fresco… it’s almost mid-October!

Natural detergent

For the past couple of autumns, I’ve been collecting fallen conkers from a couple of trees in the village. Horse chestnuts contain saponin, a natural soap. It makes a good, free laundry detergent – although it’s not effective on heavily soiled or stained items.

Remove the shells and roughly chop the nuts. Dry the nuts in a very low oven or dehydrator; I spread them out on a pizza mesh to ensure quick and even drying. Store in an airtight jar or other lidded container. I try to dry and store enough to last me the entire year. To use, measure out around 75 grams of nuts into a measuring jug. Pour about 300ml of boiling water over them and leave to soak for about half an hour. I like to add a few drops of essential oil to the mixture once it has cooled and been put through a sieve. Lavender is a favourite for bed linen – great for restful sleep! Rose is a preferred scent for use on clothing.

Fresh conkers in a colander Fresh conkers in a colander and hand
Conkers dried in the oven Dried conkers in a jar

Sweetcorn rescue

Back in the spring, we planted about half a dozen sweetcorn seedlings on our veg plot. We planted them alongside runner beans and squash in a three sisters formation. They got off to a good start, but then their growth seemed to grind to a halt. By the end of the season, we were left with about half a dozen malformed, misshaped and stunted cobs. I refused to simply throw the vegetable equivalents of ugly ducklings on the compost heap; instead, I used them to make fritters inspired by a recipe by Nigel Slater.

Malformed sweetcorn cob Home made sweetcorn fritter

Coed Maen Arthur

This local woodland walk is where we found an abundance of chanterelle mushrooms a couple of years ago. We were less successful last year, and this year found none at all. In fact, spotting any kind of mushroom this week was a rarity! It’s such a beautiful route, especially in autumn, that it wasn’t the end of the world. We enjoyed a wonderful family walk along the Ystwyth.

Wild mushroom Wild mushroom Top of a wild mushroom