Use Everything Better Guide

Solve problems you didn’t even know you had with our experts’ genius home hacks.

- Nicole Sapo Rita

PUT LIQUIDS IN THE BLENDER FIRST

Create perfect mixes (no more stopping and stirring) and keep your machine happily buzzing: pour in liquids, then soft foods like yoghurt or ice cream, followed by fresh fruits and veggies. Finish with anything frozen.

GH LOWDOWN  The vortex created by blending liquids first pulls the solids down, making sure you get even blending every time, our experts explain.

CLEANING

SOAP UP YOUR CASTIRON PANS

Despite what you might have heard, soap won’t scrub away years of hard-earned flavour. Also called patina, the seasoning on cast iron isn’t really a layer of cooking oil – it’s a thin layer of polymerised oil (a plastic-like substance) bonded to the pan’s surface. Surfactants in soap shouldn’t aspect it – just don’t leave the pan soaking.

GH LOWDOWN

To keep cast iron looking and cooking great, our kitchen experts reseason after each use. Their go-to method: wash and dry the pan, add oil and spread it evenly with a paper towel or pastry brush, heat the pan on the stove on high until it starts to smoke and give it one more good rub. Another simple way to protect and maintain the patina: cook more! The seasoning improves every time you use the pan.

BAKING

Use cool tools to whip cream

Literally. Freeze your mixer’s bowl and beater 15 minutes before whipping cream or egg whites for serious fluŒness.

GH LOWDOWN

Keeping ingredients at lower temperatures will help add volume to get a stronger foam.

CLEANING

Load the dishwasher from the inside out