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The 3 K’s Cookware: Kawali, Kaldero, Kaserola
With all the kinds of cookware out there, it’s unlikely that even the fanciest kitchen will ever collect all of them. But don’t worry. You don’t need them all. All you need are these three and you can already cook up so much happiness for the family:
A kawali or skillet is one of the most versatile cookwares in the kitchen. You can deep fry, stir-fry, and even make sinangag for breakfast. You can also sauté meat and vegetables dishes, like Ginisang Upo. It’s nice to have a kawali with a thick base because these don’t break easily.
A kaldero or stockpot is what you use for soups, like Nilaga, Tinola, and Sinigang. You can also use it to boil water and cook rice. The best kaldero is one that’s thick and sturdy but light enough for you to carry even when it’s full.
A kaserola or saucepan is used for saucy dishes like Kaldereta, Menudo, and Mechado. It’s also used to heat and reduce sauces like spaghetti sauce.
Go, mars! Once you complete the three K’s of kitchen cookware, you open up a world of cooking possibilities.
For more kusina tips:
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