Test out some new utensils or dig up those old wedding presents and try a new creation. Experiment with all sorts of pots, pans and knives.

Cast iron pan

Cast iron pans are great to have on hand because they heat evenly, consistently and will last you a life time of culinary expression. Because they never warp, they go easily from your stovetop to the oven without switching pans. Cast iron is known amongst cooks as the best non-stick pan you can get.

Seasoning your cast iron pan is essential:

1. Wash thoroughly with a souring pad. Never let food sit on your pan
2. Dry immediately
3. Coat with a thin layer of oil, shortening or PAM
4. Heat on your burner for a few minutes and cool
5. Wipe excess oil
6. Store in a dry place with paper towel to avoid moisture-causing rust

Wok

Make your Chinese food and other stir fries in a wok. But remember, once you go wok, you never go back. Your creative Chinese-inspired dishes will turn out the best if you use a proper wok. The secret to successful Asian cooking is heat ' and VH. Woks heat-up quickly due to the round bottom. Woks distribute heat more evenly than your traditional frying pan and require less oil. The shape helps you toss your creation like a pro. Mix it up a bit and try steaming and boiling in your wok.

Zester

By using citrus zest as opposed to just the peel, you'll get a more intense flavour in your dishes. Drag the zester along your desired citrus fruit, pressing firmly, but not too hard that you'll scrape the white layer under the rind called the pith. The pith is very bitter, but some recipes may call for its use.

Melon baller

A melon baller is a great way to add some style to your recipes. Just insert the utensil into soft fruit and twist to form a ball. If the food sticks to the melon baller, there's often a hole in the scoop that's a perfect size for a toothpick.
Try using your melon baller to create unique fruit trays, fruit salad, desserts, garnishes or cheese trays. Try using it on all soft fruit and even cheese.

Muffin tins

How creative can you get with your muffin tin? They're great for portioning food like meatloaf, bread, gelatin and desserts. Spray your muffin tins with PAM, no-stick spray, and fill the holes with your mix. Because they'll take less time to cook, make sure you pay attention to your creation.
Muffin tins are versatile and give you a new look for your recipes. Try them for dishes like desserts that require baking, chilling and freezing.

Pressure cooker

Pressure cookers don't allow for liquid or air to escape below a preset pressure, leaving the liquid in the pot to heat above the boiling point before actually boiling. This high heat cooking reduces your stove time by about 70%.
Some foods work better in pressure cookers like cabbage, beans and potatoes. Pressure cookers are good for juicy meat like chicken. Cooking in a pressure cooker simulates the effects of a slow cooker, in a fraction of the time.

Slow Cooker

Slow cookers are a great way to get tender meats and veggies without the fuss. Most dishes are simply made from raw food and a liquid like water, wine or soup stock.
Traditionally used for stews, the slow cooker is making a major comeback on bridal registries and kitchen counters. Get creative! With VH and your slow cooker, you can't go wrong.

Knives

There are hundreds of knives you can choose from for your everyday dishes. The average chef needs only a few kinds of knives. Try them out and stick with your favourites. Here are a few to get you started:

French or Chef's Knife

If you only have one knife, this should be it! This all-purpose knife is great for chopping, slicing and mincing. With a rigid blade and pointed tip, these knives are available in lengths from 6'-12'. For smooth and effortless chopping, it should to be sharpened regularly.

Paring Knife

It's essentially a small knife with a sharp blade about 2'-4' long. It's easy to maneuver and great for peeling and coring. It's thin and narrow and tapered for precision cutting.

Carving Knife

A carving knife is usually 10'-15' long and is used primarily for carving large roasts, poultry and filleting large fish. The edge of the blade is either beveled or smooth. The knife you use should be large enough to cut across the whole piece of meat.

Serrated Knife

This is basically a knife with a sharp edge and saw-like teeth or notches in the edge. This knife can be anywhere from 5'-10' long. They are difficult to sharpen. Serrated knives are great for slicing though food that's hard on the outside and soft on the inside like bread and tomatoes.

Filet Knife

This knife has a very thin and flexible blade about 6'-11' long. We recommend using this knife for filleting fish. The flexible blade allows you to easily slice around bone and even remove the skin.

Tip

Use PAM® cooking spray to keep food from sticking to your utensils and pots.