Category Cooking Equipment

Introduction: The Heart of the Grill Okay, let’s talk about something near and dear to my heart – and probably yours if you’re reading this on Chefsicon.com: grilling. Specifically, the fuel. Choosing the right charcoal for your grill feels like…

Okay, let’s talk roast chicken. It sounds so simple, doesn’t it? Almost foundational. Like, if you can cook, you should be able to roast a chicken. But man, the difference between *a* roast chicken and a *perfect* roast chicken –…

Alright, let’s talk ovens. Specifically, the big guns you find in commercial kitchens. If you’re outfitting a new space, upgrading, or just plain confused about the options, you’ve probably hit the classic wall: convection oven or deck oven? It sounds…

Okay, let’s talk grilling. Specifically, let’s talk about that moment of panic when you realize the outside of your chicken is basically charcoal, but the inside is… well, let’s just say it’s not quite ready for its close-up. We’ve all…

Okay, let’s talk about something near and dear to my heart, and probably yours too if you’ve ever stood mesmerized by dancing flames cooking food outdoors: the age-old battle of charcoal vs. gas grilling. Specifically, the flavor part. It’s one…

Okay, let’s talk ovens. Specifically, commercial convection ovens. If you’re opening a restaurant, expanding your catering biz, or just realizing your current oven setup feels like trying to bake bread in an Easy-Bake Oven during dinner rush, you’ve probably stared…

Okay, let’s talk ovens. Specifically, commercial ovens. It sounds straightforward, right? Big metal box, gets hot, cooks food. Easy peasy. But hang on a second. If you’re running a food business, or thinking about starting one, the oven you choose…

Okay, let’s talk about something that’s maybe not the sexiest topic in the kitchen, but man, it hits the bottom line and the taste buds: fryer oil. I remember back in my early days, just observing kitchens, the amount of…

Alright, let’s talk ovens. Specifically, commercial ovens. Stepping into the world of professional kitchen equipment can feel like navigating a maze blindfolded, especially when you hit the big, hot heart of the operation: the oven. It’s probably *the* most critical…

Alright, let’s talk induction cooking. It’s kinda magical, right? The speed, the precision – it feels like cooking from the future sometimes. When I first switched over after moving to Nashville, setting up my home office slash command center slash…