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The staples of any western diet can be made with everyday cookware found in almost any kitchen. Every now and again, though, we want to branch out and try some of the world’s more exotic cuisines and dishes. Sometimes this requires a speciality piece of cookware. Let us take a look at a few of them.

Spain has long been famous for its rich, flavoursome cuisine. Paella, its signature dish, can today be found in cafes and restaurants across the globe. To make a delicious paella, you could use a standard wok or chef pan. But you wouldn’t capture the true essence of such a dish. With a large surface area, paella pans allow you to heat a large quantity of ingredients evenly and without excess liquid.

Paella, a dish containing rice, vegetables, meat, seasoning and occasionally seafood, is another to have gained international popularity in recent years. Spain’s signature dish is all the more festive when made with a good paella pan, which makes a great centrepiece to large gatherings. Scanpan, De Buyer, Paella World and All-Clad all make paella pans that’ll give your cookware collection a great international boost. You need to know that, if you’re interested in mastering paella, a good paella pan is a must. Paellas are renowned for the crust of rice and meat that is found at the bottom of the pan, In fact, this is considered a delicacy in Spain. A good quality paella pan is critical to obtain this rich, flavoursome crust.

France is famous for its delicious recipes. Crepes, tartines, croissants - the French have it all. To replicate these famous dishes effectively, specialty cookware is paramount. If crepes are preferred, a crepe pan from De Buyer, Scanpan or Jamie Oliver will have you producing those light and fluffy treats in no time. If you prefer something more substantial, bakeware from Bakers Secret, Le Creuset or Le Chasseur will have you exploring a whole new region of fine food in no time.

This entry was posted on Saturday, February 6th, 2010 at 4:29 pm and is filed under Biz Stuff, Brands + Marketing. You can subscribe via RSS 2.0 feed to this post's comments. Both comments and pings are currently closed.