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 prepare dishes under pressure. Because the pan is sealed, pressure can build up during heating, al...
What size soup pot do you need? How to choose the right pot
Buying a large soup pot sounds simple, but what size do you actually need? Is 24 cm large enough for daily use, when do you choose 28 cm, and for w...
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 fryin...
Cooking with a Tagine on Induction: Tips, Use & the Best Models
The tagine has become an indispensable part of the modern kitchen. With this traditional North African stew pot, you can prepare the most tender me...
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 paid to the materials ...
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 strong stainless steel pan with the convenience of a non-stick coating? Then the s...
Making Authentic Couscous: How to Use a Couscoussier (Steamer)
Everyone who has ever tasted authentic, traditional North African couscous knows that there is a world of difference between 'quick' pour-over cous...
Stainless Steel Pans: Seasoning and Maintenance for a Lifetime of Use
Stainless steel is the preferred material of professional chefs. And for good reason: stainless steel pans are indestructible, can withstand extrem...
The Perfect Dutch Oven for Stew: Materials, Tips & Recipe
There's nothing quite like the aroma of a slow-simmering stew filling the entire house. Whether you're making classic hachee, French boeuf bourguig...