Demeyere Cookware, experience the quality, taste the difference.

Boiling/poaching

In the stricter sense of the word, cooking means submerging food into boiling water of 100C. Water boils as soon as steam bubbles are created at the bottom of the pot. Poaching or simmering occurs when the water is just below 100C. The advantage then is that no air bubbles are created that could split fish or fine vegetables.

For optimal cooking in a pot/pan, the walls of the pot should not pull heat from the bottom upwards. The heat must be contained within the pot/pan by the wall and the lid. A good bottom must be heat-conducting so that the heat is evenly distributed over the bottom.


Tips

1. Never leave an empty cooking utensil on a hot cooking facility, never let it cook or boil dry. This could deform or melt your product.

2. Only put a warm lid reversed on a glass cooker plate. Otherwise, the cooling process could create a vacuum which would make it difficult to remove the lid.

3. Non-dissolved salts could create small indentations in stainless steel bottoms. Do not leave food with a high salt content in your pot.