Monday, 30 July 2012

Choosing The Right Crockery For Your Restaurant

Choosing which range of crockery to use in your restaurant or hotel can be a daunting task given the variety of patterns, shapes and sizes of crockery available on the market today.  It is important to choose a pattern of crockery which will suitably reflect the style and atmosphere you are trying to create in your restaurant.  However, there are a few other points to consider which are just as important, if not more so, than how your crockery will look on the table.

How durable is your crockery?

Crockery being used in a commercial restaurant or hotel will be used constantly on a daily basis, being served to numerous tables and enduring many dishwasher cycles in its lifetime.

When choosing your crockery ensure that the range you choose is durable enough to withstand life in your kitchen, dining area and dishwasher.  Some of the cheaper ranges of crockery may seem like good value at the time of purchase but if this range is more susceptible to chipping or scratch marks you could find yourself having to restock some of your crockery sooner than expected.  Sometimes spending a little extra on your crockery initially can save you more money in the long run!

What size of crockery suits best?

You should ask yourself this question while bearing a few things in mind.  Firstly, what are your portion sizes going to look like on your new range of crockery?  Should you consider smaller or larger plates for serving your dishes?

Secondly, from a practical point of view when storing your crockery in your kitchen or storeroom, will this range of crockery fit on your shelves easily and allow you to store enough for future use?  You should also check that any new range of crockery will fit in your dishwasher if this is how you intend to wash it this way.

How versatile is your crockery?

Your new range of crockery may be used to serve multiple dishes from across your menu - potentially serving pizza, steak, pasta dishes as well as desserts and side dishes!  

When choosing a new range of crockery you should try to visualize how each dish would potentially look on the new range. We have many patterns of crockery on display in our showroom, it is sometimes best to call in and have a look at what we have available before making your decision!

Finally, choosing the right pattern of crockery!

When you have established what you want from your crockery the next step is normally choosing which pattern best reflects your style of dining or what you are trying to achieve in your restaurant.  New trends and patterns of crockery are emerging all the time and choosing the best pattern of crockery for your restaurant should not be a hastily made decision.

We have a large display of catering crockery and restaurant tableware in our Belfast showroom which is a great starting point for customers choosing a new range of crockery.  Seeing the crockery on the table before committing to buy gives you a much clearer idea of the pattern and sizes of the plates, etc. rather than only seeing the crockery in a catalogue before buying!

If you are beginning a new catering venture or re-vamping your current range of crockery please contact us or call into our showroom and we can help you find the best crockery for your catering establishment.

Monday, 23 July 2012

Cleaning Black Iron Cookware

Most black iron pans and cookware are protected by a clear, non-toxic oil which needs to be removed before the pan can be used properly.

The first step is to season your cookware with oil, this will form a natural film on the base of your pan. This natural film will improve and form over time and with regular use your pans will become practically non stick. With continued and regular use of these pans at a high temperature the oil and food being cooked will add to the layers, meaning your pan will actually get better with increased usage. At these higher cooking temperatures these layers formed pose absolutely no risk to those who will then consume food being cooked in these pans.

If your black iron pots or pans are not used for a period of time, they can occasionly go rusty. This however is no means the end of these pans lifespan! We recommend that you clean you pan thoroughly and make sure that you remove any rust with a scouring pad. After all the rust has been cleaned, re-season your pans and the process begins once more.

With regards cleaning your black iron pans after cooking, the cleaning process is actually quite simple but it is important that it is adhered to to ensure the longevity and improved cooking performance of your pans in the future. We recommend that you clean your pan in hot water using a small amound of washing up liquid. After washing you should hand dry your black iron cookware immediately ensuring that any dampness is sufficiently dried. You should then coat your pan with some oil, leaving it ready to be used again.

PLEASE NOTE - Under no circumstances should black iron cookware ever be cleaned in a dishwasher. This can cause irrepairable damage to the pans and may actually destroy the pans.

It is recommended that after each time you use any piece of black iron cookware that it is wiped clean with paper towels. This will help to ensure that the pan is completely dry which helps to prevent rusting forming on the pan. As discussed above, if rusting should form on the pan you will be required to thoroughly scour the pan, removing all traces of rust, and re-season. Over time and constant use, your pan should reform its protective layer and you should notice a vast improvement in the performance of your pan over a period of time.

You should never use a dry pan under any cirucmstances, always ensure that your pan has been seasoned and that oil has been added before cooking.

Providing you follow our simple set of instructions your black iron cookware should last you for many years to come!

Happy cooking!