12 - Friday, February 20, 1987 - North Shore News

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SPRING COOKS UP COLOR

What’s

new

in the kitchen

AH, THE kitchen.

From the kitchen comes culinary
delights galore —- delicious full-
course meals, tasty appetizers and
rich, creamy desserts are prepared
amid succulent aromas.

Kitchen-ware is as varied as the
seasons and this spring’s newest
looks are as exciting as the first
spring flowers that sprout to
herald the beginning of a new
season.

Traditional styles are mecting
with some modern looks this spr-
ing to give cooks a varied choice in
selecting their eating utensils and
working wares.

“Everything seems to be going
toward pastels,’ Standard Fare’s
Carol Blagborne says of the latest
colors in tableware.

“Bright colors you'll still see
around but the trend is toward
softer colors — soft yellows,
peaches, pinks and soft blues,”’ she
explains.

As well as the popular high-tech
look, cooks can return to the
homestead with the new country
look. Earthy prints and patterns
with a variety of country motifs
are new for this season, Blagborne
says.

Modern plastics still remain a
staple in many of today’s up-to-
date kitchens and this Jook is con-
tinuing to have a strong buyer
support, making it another hot
item this spring.

“Jt’s still very much plastic,”
Blagborne explains of the season’s
latest cookware.

“Everything from the garbage
pails to the handles of many
hand-held graters are all made of
plastic.’’ ;

For outdoor spring and summer
dining, the word in tableware is
definitely Melamine.

A hard, durable plastic,
Melamine is perfect for the wear
and tear of picnics or lively family
gatherings.

For the wear and tear of volume
cooking, however, cast-iron uten-
sils are returning to kitchens across
Canada.

“It’s heavy duty and it does take
a lot of beating and it doesn’t need
a lot of cleaning,’’ Tools and
Techniques’ Carol Pantages says
of the cast-iron cookware.

First used by the pioneers, cast-
iron is now used in cookware items
that range from pots and pans to
muffin tins.

“Cast-iron muffin tins are very
popular this year,’’ says Pantages.
“They have various designs such
as bread and fruit on them.

“For some things (cast-iron) is
great — it’s fantastic for corn
bread.”

Cooks who prefer lighter
cookware will no doubt delight in
the latest easy-to-use pot that
features a layer of copper sand-
wiched between the aluminum pot
bottom.

Conducting heat quickly and
evenly, the copper layer is a boon
to most chefs who will discover
their dishes cook properly without
annoying ‘spot burns.’

Earlier copper-bottomed pots
and pans achieved the same effect
but were almost impossible to keep
clean — the metal would quickly
tarnish ana discolor.

With the new generation of pots
this troublesome problem is gone
forever. The copper does the job
but, being sandwiched inside
aluminum, does not tarnish.

“*You don’t have the upkeep you
have with the copper pots,’’ ex-
plains Pantages.

almost like restaurant ware and it’s

“(Copper) is so uifficult to keep
clean and people just don’t have
the time to sit down and polish
(the pans).”’

Another type of cookware new
this spring is Calphalon.

Designed to look like copper,
Calphalon gives convenience
without the cleaning problems
usually associated with copper | li

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“It’s not non-stick,’’ Pantages Hu

oeBut its as close as possible il Ml
without being non-stick — it’s ft

very beautiful.’

Designer-created cookware is
rapidy coming into vogue this
season as a host of manufacturers {|
commission popular international |
architects to fashion the latest ill
cooking wares.

See Designer

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Ke

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