A cutting board that moves around on the counter is extremely dangerous. Check out this top secret chef tip you need to know

My top secret cutting board trick

When it comes to purchasing pots and pans for healthy meal prep the running theme is quality.  Quality will mean better results and with proper care and maintenance, they will last a lifetime.

There are many different materials to choose from and it can get a little confusing.  So I am going to make it as simple as possible.  First you need to decide what your budget is for pots and pans because I highly recommend that you buy the highest quality you can afford as cheap pans will warp, have hot spots or may not have flat bottoms. For the beginner cook I recommend non-stick oven –proof anodized aluminum cookware.

If you are just beginning buying your pots and pans this is where you want to buy a set.  A cookware set will come with the basic pieces you need to get started.  An eight piece set is a nice starter and usually includes an 8” – 10” skillet, a 1 quart sauce pan, a 2 quart sauce pan and 6 quart stock pot all with lids. A 10 piece set may include a 3 quart covered sauté pan.  A 13 piece set will have many extras such as a steamer basket or pasta dinner.

When it comes to the care of your pots and pans the better you take care of them the longer they will last.  Never use abrasives in non-stick cookware and never put them in the dishwasher.  Another thing to keep in mind is if you’re going to be stacking them for storage, place a paper towel between them so they don’t get scratched.

TIP: Never use metal utensils (such as spatulas and spoons) with non-stick cookware.  It will scratch the surface of your pans and it’s not a good idea to cook with non-stick cookware that is scratched.

A sharp chef knife is essential to get healthy meals on the table fast. If you’ve been reading my blog posts then you’ve read how to buy a chef knife and also that you need a sharpening stone to keep it in tiptop shape. Here is a step by step instruction guide on how to sharpen your knife.

How to Sharpen Your Chef Knife

It is essential to keep your knives sharp, it cuts down on your prep time and is much safer then a dull knife. To sharpen a knife you need a sharpening stone. A stone will have a coarse side and a fine side. Soak your stone in water for about 5 minutes and place on a kitchen towel, on the kitchen counter in front of you coarse side up. A towel is used so the stone doesn’t move around. Hold your knife in one hand at a 20 degree angle (about the width of a matchbook) to your stone with your free hand applying slight pressure along the blade. Start at the base of the knife, blade portion closest to the handle, slide the knife across the stone from the base to the tip, always keeping the blade at the same angle. Repeat this motion 10 times, flip the knife over to sharpen the other side and repeat the motion 10 ten times. Keep flipping and repeating this same motion until you have done so 5 times on each side. When this is done, turn stone over to the fine side and repeat this process. When done rinse the blade and follow up with the sharpening steel.