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Chef Fatty

Weeknight Asian cooking that actually works. Tested in my kitchen. Written so you can nail it in yours.

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Chef Fatty

Food Science.

Topic:AllTechniqueProteinHeatFlavorTextureStarchFatFermentation
WokBuying GuideFood Science

The Wok Buying Guide: What to Buy, and What Not to Pay For

A good wok costs $15 to $50, and a $17 one is the same steel as a $189 one. Here is what a wok is built to do, what actually matters when you buy one, and everything you are overpaying for.

Aug 5, 2026Read →
Stainless SteelCookwareKitchen Science

The Stainless Steel Guide: How to Pick It, Cook on It, and Make It Look New Again

Stainless does not mean stain-proof, it means stains less. What 18/10 actually means, why the best stainless pan is mostly aluminum inside, the preheat test that stops food from sticking, and the one cleaner that brings back the shine.

Aug 5, 2026Read →
CleaningKitchen ScienceFood Safety

The Kitchen Cleaning Guide: What to Use on Every Surface (and What to Avoid)

One guide to cleaning your whole kitchen. What to use on cutting boards, stone counters, cast iron, stainless steel, glass cooktops, and more, plus what to never mix and what quietly ruins each surface.

Jul 23, 2026Read →
Cast IronCookwareHeat Science

Why I Don't Use Thick Cast Iron Pans

Cast iron has a strong reputation and some of it is deserved. But after cooking with a thick cast iron skillet for years, I switched. Here are the three problems that made me change, and what I use instead.

Jun 8, 2026Read →