Is It a Grill, a Broiler or a Salamander?

'I like grils'
'Don't you mean girls?'
'And just what's wrong with us grils?'

Cast Iron Wok

Well, it doesn't really matter much what you call it, it's a simple device for applying heat to food. I'm going to call it a grill, because it takes less time to type.

Cast Iron Wok

While grills come in all kinds of shapes and sizes, there are really only two types.

One is a rack which is exposed to fierce heat, and you can include the barbecue in this, and the other is basically two metal plates which are in contact with the food during the cooking time.

There has been a great upsurge in sales recently of the second type, thanks to some very acute marketing, much of it fronted by a former professional boxer. The main sales pitch has been that using a particular type of grill gets rid of the fat from food.

Let's put that to bed right now. All grills cause the fat to run out of whatever it is you're cooking. Just ask anyone who has had to deal with a flare up in a barbecue, or clean the tray of a conventional grill.

You might also like to consider that the boxer concerned was a heavyweight!

The point is that fat runs out of fatty foods. It does that under the grill, or in a frying pan and even in the oven. The idea that it becomes more healthy to eat just because you use a particular type of grill is a nonsense.

Which type you use depends on the result that you want. The results you get from a barbecue when cooking steak, for example, will be different from those achieved under an open grill, and different again to those produced by the metal plate type.

In other words, feel free to use which ever method you like, but don't get caught up in the marketing ploy that one is more healthy than the other.

You need heat

The single biggest mistake made by inexperienced cooks is that they do not get the grill hot enough.

It doesn't much matter what type of food you are cooking, under the grill it needs to be cooked quickly or it will dry out. This applies equally well to delicate foods such as fish as it does to sausages and bacon.

So the first thing to do is to get the grill has hot as possible. Yes, that's right, up to the maximum.

Don't be afraid of this. You can always adjust your cooking temperature downwards if you feel it is necessary, either by using the controls on your cooking device, or (and this is a much better way) moving the food further away from the heat source.

You would want to do this, for example, if you were cooking a chicken breast and you wanted to ensure that it cooked all the way through. You might start off close to the heat in order to inject some color and flavor; then move the breast further away to maintain its temperature, when it will virtually cook itself.

Personally I would rarely cook chicken in this way. My preference would be to start the process in a dry pan on top of the stove, and then finish it off in a medium oven.

I treat most foods that would normally be grilled like this, apart from steak which I only ever cook over (or under) a very fierce heat.

Don't be afraid of this. Buy your steaks at least 1 inch thick and cook them rapidly and evenly, without disturbing them (apart from turning them once) until they are done to your liking.

This applies just as much to steaks of fish as it does to prime beef. The only difference is that you need to wipe some oil over the fish (or marinade it) before exposing it to the inferno you have prepared for it, or it may burn before it's cooked.

You don't need to do that with red meat, although of course you can if you want to.

And that's pretty much all I have to say on the subject of grilling. I think you will find that's all that needs to be said. It's a simple way to cook, it's very effective, but as we have seen it has its limitations.

The best advice I can give you is, don't get caught up in all the hype and don't spend your money unnecessarily. The grill on your cooker is probably all you will ever need, apart from your barbecue if you have one.

A note on the Barbie

The type of barbecue you use is so much a question of personal choice, that I am reluctant to say too much about it.

The earliest form was simply a metal plate suspended over an open fire. In fact, you will find plenty of these in backyards all over Australia. We even have them in some of our rest areas on the highways.

But for all practical purposes, by far the best in my view is one that is fuelled by charcoal, and the king of these is probably the kettle type as made by Weber .

The point is that it can be used as a conventional grill, or as a field oven and it produces terrific results with a variety of foods thanks to its versatility. I have even baked cakes in mine!

Whatever you do decide on - and there are chrome monsters costing squillions which do everything bar the washing up - make sure you buy one with a hood.

Meat roasted in a barbecue has a flavor all its own and it's so simple to do that it would be a shame for you to miss out on such a treat.

You can always improvise, of course. I have a little pot-bellied, cast-iron grill that I picked up for next to nothing in a garage sale, and I have successfully roasted meat on it using the lid off a wok as a cover.

Do something like that and you really feel as if you're getting into the pioneering spirit!

Is It a Grill, a Broiler or a Salamander?

Cast Iron Wok

Special Price!!! ExcelSteel 12 Inch super lightweight cast iron frypan

Nov 08, 2011 04:08:36

Click for larger image and other views

>> Click here to update Cheapest prices for ExcelSteel 12 Inch super lightweight cast iron frypan <<

ExcelSteel 12 Inch super lightweight cast iron frypan Feature

Pre-seasoned
50% lighter vs. traditional cast iron
Oven safe

ExcelSteel 12 Inch super lightweight cast iron frypan Overview

ExcelSteel 12 Inch super lightweight cast iron frypan

SAVE NOW on the special offers below!

Available In Stock.

This ExcelSteel 12 Inch super lightweight cast iron frypan ships for FREE with Super Saver Shipping.

Price : Click to Check Update Prices Please.

Limited Offer Today!! ExcelSteel 12 Inch super lightweight cast iron frypan Black Friday and Cyber Monday Deals

Ihome Clock Dock

Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan

Special Price!!! Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan

Nov 07, 2011 02:38:45

Click for larger image and other views

>> Click here to update Cheapest prices for Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan <<

Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan Feature

14-inch cast-iron round pizza pan heats quickly and evenly
Pre-seasoned with vegetable oil formula and ready for immediate use
Side loop handles for a safe, secure grip when transporting
Hand wash only; oven-safe to 400 degrees F
Measures approximately 16 by 15 by 2-1/2 inches; limited lifetime warranty

Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan Overview

Seasoned 14" round pizza pan with loop handles features even, fast heating and excellent heat retention. Golden pizza crust every time. Great for roasted vegetables, pork chops, chicken and beef. Not even the most expensive stainless or aluminum cookware can rival the even heating, heat retention, versatility, value and durability of Lodge Cast Iron. Recipe card included.

SAVE NOW on the special offers below!

Available In Stock.

This Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan ships for FREE with Super Saver Shipping.

Price : Click to Check Update Prices Please.

Limited Offer Today!! Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan Black Friday and Cyber Monday Deals

Dvd Home Theater Peg Perego Stroller

How to Choose the Right Type of Wok

Woks are bowl-shaped utensils that evenly spread heat. It only makes use of less oil. It ensures that the food is tossed back inside the pan and not on the stove during stir-frying.

Cast Iron Wok

Most woks have a diameter range of 30 cm to 2 meters or more. The shape of woks depends on the type of stove or burner being used. You can measure the size and even the depth in diameter.

Cast Iron Wok

Here are the two defining wok types that must be considered in order to get the right wok suitable for you:
Traditional Round Bottom Wok
Round bottom woks are designed for "over the fire pit" type of cooking as well as on top of a gas stove. It makes food easier to toss, preventing grease fire by minimizing the splatters. On the other hand, round bottom woks can damage the heating elements when heat is reflected back.

When cleaning woks, the round bottom types should not be cleaned after each use. The continuous shape enables the scraping out of food.

Flat Bottom Wok
A flat bottom wok works best with an electric stove. It is designed to balance well with modern stoves, providing high heat for quick stir-frying. Most flat bottom woks have long wooden handles, making it easier to move and tilt it.

In contrast, a flat bottom wok can produce uneven heat, making food get burned easily. It is difficult to toss food and it can scratch wok surfaces. Aside from this, it must be quickly cleaned after each usage so as to avoid foods getting stuck on some parts of the wok.

The best wok shape is a medium concave wok rather than the shallow and deep concave wok. The heat from the wok would mostly concentrate at the bottom part, if you will be using a deep one. If it is too shallow, only the center of the wok would become heated.

Moreover, the material used when choosing a wok is very important. Stainless steel, carbon steel and iron are material choices that are gaining popularity over the years. Below are the features that can help you compare each:

Stainless Steel
Stainless Steel woks are great for steaming and boiling purposes. It does not need to be seasoned, posing no risk of accumulating rust.

Stainless steel is the right material when it comes to appearance. It can be scoured with steel wool in order to restore the newness after each use. On the down side, it poorly conducts heat and tends to reflect the heat back to the stove.

It is best if you choose a stainless wok with a slightly flat bottom. This is since it can provide a greater contact with the heating element of an electric stove. Stainless steel is recommended for camping and for outdoor usage because of its lightweight feature.

Cast Iron
An iron wok has a natural non-stick surface once it is seasoned. Cast iron is also good for tossing and stirring. You can use warm or hot water in washing the wok so as to avoid the risk of ruining the seasoning of the wok. Thus, the iron wok can become damaged when it drops on the floor.

Carbon Steel
Carbon steel woks are better conductors of heat. However, the food may stick on the sides as compared to the others. Most Asian cooks still prefer the carbon steel type because it is inexpensive. It can last a lifetime with proper care and maintenance.

Most cooking wok types are used for deep frying, roasting and even boiling. There are Chinese woks, electric woks and non stick type of woks you can choose from.

Chinese woks are traditional woks used by most Chinese chefs. This is while electric woks are a proven great partner for electric stoves. Non-stick woks can provide easier clean-ups but this requires less oil.

Due to the different varieties of cooking woks in the market today, it is best to become familiar with each type to know what can best fit your kitchen and cooking style.

How to Choose the Right Type of Wok

Cast Iron Wok

The First Years Ignite Stroller Desoldering Iron 1Tb Hard Drive

Good Solid Foods for 7 Month Old Babies

According towards World Health Organization (WHO) and American Academy of Pediatrics (AAP), the finest age to introduce sound foodstuff inside a baby's eating plan is 6 30 days. Well although some babies start off obtaining strong foods in the age of 6 month, some may well get it right after the 8th or 9th 30 days. This depends upon your baby's growth and his body conditions. Though strong meals for seven four week period old consist of light and very easily digestible ingredients this age includes most in the stable food which is usually presented on the infant as healthy foodstuff.

Cast Iron Wok

In every single religion, their are rituals which are celebrated when a child is provided strong meals for the very first time to ensure that a boy or girl is fed with sound meals in the correct time and for a much better child care. Prior to the age of 6, reliable foodstuff isn't provided to a kid. The reasons behind this are the underdeveloped intestines, the inefficiency with the kid to communicate when his/her stomach is full along with the inability to swallow reliable meals. Hence, the foodstuff is presented only soon after a specific age.

Cast Iron Wok

How to Know Child's Readiness for Reliable Foods
When a kid is in a position to sit and can hold his own neck then he can have a reliable diet plan. On the age of 5 to seven months, the little one shows interest towards the meal and will intake the meal from the spoon. By the age of seven months the youngster is capable of swallowing meals with some stable lumps and is in a position to digest the foods. These are just the signals that your infant is obtaining ready to have sound ingredients. If your doctor has suggested to wait for some much more time to begin a strong diet, then it is best to adhere to his advice.

Stable Meals for seven Four week period Old
Here is really a list of stable food for infants but one particular thing you ought to keep in mind that while you've started with solids, breast feeding or formula must be continued from the eating plan. As it's the primary source of energy as well as the finest source for growth and development from the boy or girl since the time of childbirth. Following are the strong food to be introduce inside a seven 30 days old little one.

Cereals
Cereals are the ideal to start out being a sound eating habits. They're least allergic and contribute a lot in little one development. Start off using the iron fortified rice cereal mixed with lots of water and then continue to enhance the concentration as the days pass. Give this a single or two times a day and continue the rest with the feeding using the milk. From the beginning, start out with single meal so as to prevent any allergic reactions. Carry on with rice for at least a week and then attempt other cereals like oat or wheat.

Vegetables
Child ingredients for seven thirty day period old is usually uncooked and cooked veggies both. Veggies for instance carrots, sweet potatoes, squash, peas, green beans, spinach and beets might be incredibly nutritious. These vegetable ought to be mashed and might be granted inside a lump form. In must be offered inside a modest spoon with a little quantity to ensure the boy or girl can take its taste and can digest it correctly.

Fruits
Cut really modest pieces of fruits or mash it and put it inside baby's mouth one particular by a single or in modest quantity to prevent chocking. Don't give the entire fruit or a huge piece inside baby's hand. Soft fruits like bananas, peaches, peeled apples and pears will probably be a excellent choice.

Meat
Mashed meat can also be offered being a stable meals but the quantity must be really less. Begin with meat within the later part from the 30 days or on the beginning from the 8th calendar month. Meat like beef, liver, cooked chicken, turkey or ground meat is usually included as strong meal.

Food to Avoid
Some meals like citrus fruits and juices, egg, cow's milk really should be avoided till the initial birthday on the child as they may be allergic to this kind of meals. Fish, other sea foods, peanuts and tree nuts are also considered allergic to kids. Some in the allergic symptoms are rash, diarrhea, bloating or an enhance in intestinal gas, fussiness soon after eating, etc. Should you observe any this kind of symptoms, attempt to uncover out which meals has caused the allergy and stop giving it for the boy or girl right away.

So, if your little one is seven four week period old or just about to complete his 6 calendar month then stick to the above strong diet plan and support him to grow stronger and healthier. Hope this article titled 'solid meals for seven thirty day period old' was informative and will contribute to your child's growth.

Good Solid Foods for 7 Month Old Babies

Cast Iron Wok

Home Theater Loudspeakers 3.5 Sata External Enclosure

Electric Range Tops

Therefore far, we've discussed gas-powered array tops, simply because gasoline is by much the most broadly utilized heat source within the commercial kitchen area. However, in some websites really the only available supply of energy is electrical power, and there are a lot of ranges to fit this scenario. Rather of Btu's for each hours, electric burner heat input is described in kilowatts (kW). The voltage required for an electric range is 208 to 240 volts, either a single stage or 3 stage. This really is an important detail simply because compatibility of voltage and stage should be determined when the appliance is ordered. Otherwise, you may find your self making costly modifications-or coming back your shiny new array towards the producer. Hot tops and griddles are also available for use on electrical ranges.

Cast Iron Wok

Like their gasoline counterparts, the range-top components are modular and easy to mix and match. The proper installation of an electrical array will figure out its efficiency. It should be very carefully unpacked and assembled by an experienced professional. First, the nameplate ought to be checked to become certain the voltage, ampere rating, and quantity of phases are all accurate and that they match the obtainable power provide. The electrician ought to set up a ground wire and connect the products for secure use. The equipment should be plugged in to an outlet that is convenient for unplugging so it may be disconnected to thoroughly clean behind and beneath it. Before placing it in service, the instructional manual should be study by anyone who will be using the array. A fast run-through of its switches, thermostats, and other components will save a lot of time and trouble in the future. An oily protective coating is put on some appliances in the factory to prevent them from getting scratched in transit. This film could be softened by rubbing the appliance exterior with a soft cloth saturated with making oil.

Cast Iron Wok

Right after the coating have been rubbed off in this way, the array can be washed with a thoroughly clean cloth and slight soapy water and rinsed thoroughly clean with an additional damp cloth. Harsh detergents or steel wool will harm the surface. Electrical appliances ought to not be hosed straight down or steam cleaned, because the excess moisture may damage their electric elements. After the range physique have been cleaned, it's time to turn on the range tops and ovens, with a process known as burn-in. Turning on the burners and/or ovens and letting them heat up prior to you'll need them will melt away away any defensive coating, smoke, or odors and prepared them for regular use. Tubular high-speed heating elements do not require this process, but other heating surfaces do. The hot top could be set at its greatest warm for 30 minutes or so; the oven at 400 levels Fahrenheit for two to 3 hours. Attempting out the ovens and burners is a good idea anyway, since you also can check the performance from the equipment against its specification sheet. The manufacturer claims the array top will preheat from room heat to 350 degrees Fahrenheit in 41/2 minutes. Does it? Check it! When all burners are turned on to the same temperature at as soon as, do they all heat evenly, or is one sluggish?

It may be a loose wire or even a defective manage knob or heating aspect. Whatever the situation, discover out early-before you are within the middle of a rush and discover it the hard way. Heavy-duty electric ranges are 36 inches square and therefore are discovered in high-volume foodservice operations. Medium-duty product ranges measure 30 ins square and therefore are usually seen in smaller establishments. Every size of array has several combinations of surface units obtainable. Rectangular Hotplates: They are 12 by 24 inches broad and therefore are capable of temperatures ranging from 250 to 850 levels Fahrenheit. Their heat controls could be either so-called infiniteheat knobs, which permit for little adjustments, or standard lowmedium-high knobs.

Because they're made of solid, one-inchthick cast metal, rectangular hotplates respond slowly to temperature alterations. They only use five kilowatts of electricity for each hours, but they consider as long as 15 minutes to heat and lengthier to awesome straight down. If a kitchen area requires lots of griddling, a griddle is still a much better method to go than these hotplates. French Hotplates: They are smaller (10 ins in diameter) and lighter in weight than rectangular hotplates, but the "burners" are solid, not coils. Created of iron, they're typically utilized for medium-volume cooking and à la carte-style cooking. Their energy use isn't even a whole kilowatt, per hours, so they provide an economical method of cooking small quantities of foods. However, they are able to need as much as 15 mins to warm to some optimum heat of 500 levels Fahrenheit. When awesome, the round French hotplates could be scoured having a wet cloth and mild abrasive. High-Speed Area Units: They are a type of French hotplate having a kick, so to speak. They're designed for practically immediate heat (within two minutes) and fast response to heat adjustments, and however their energy usage is still a modest 2100 to 2600 kilowatts per hours. High-speed area units are tubular in form, eight ins in diameter, and supported by a rugged 10-inch ring.

The trade-off when possibly type of French plate is utilized is the fact that producers suggest pots and pans be chosen properly to fit the scaled-down diameter and output of the burner. As an example, one manufacturer specifies that the base surface of the pot or pan ought to not exceed ten inches and its general capability should not be bigger than 16 quarts. Electrical Induction Array Tops: The induction cooktop is becoming a symbol, of sorts, of the modern day kitchen area. Trends in meal consumption away from home carry on to move toward fast, light, tasty cooking that uses a minimal amount of fats and oils. While you read earlier within this post, induction cooking doesn't need an external warm source. The sleek, solid area of the induction range top is usually made of tempered ceramic or glass, with circular markings to indicate exactly where to place the pans. There are even concave induction burners for woks nowadays. The evenly distributed warm creates induction making perfect for even one of the most fragile elements. This kind of range can also be highly effective, utilizing much less energy than possibly its gasoline or conventional electric counterparts. (Its burner units are also called hobs.) Some hobs instantly revert to a power-saving standby mode when not in use.

However, they work only when the right kinds of cookware are utilized. In a word, it should be magnetic. Most steel and cast iron pans are fine, but those made of aluminum, copper, and some kinds of stainless steel are not magnetic and, therefore, won't perform on an induction range best. Pans which have a nonstick surface could be heated, but the nonstick coating usually cannot withstand the extreme heat of induction and will become unusable inside a matter of days. The best pan for induction making is totally flat on the base, maximizing its area contact using the array best. An empty pan left on an induction surface as well lengthy or too often will transfer heat back again into the hob, which can harm its interior circuits. Since it is not porous, an induction appliance is ready to cook really different meals right after a quick cleanup without having the chance of taste exchange. It works rapidly, does not heat up the kitchen, and demands less ventilation (exhaust and provide air) than a lot more traditional range tops.

Discover we said much less ventilation, not no air flow! The earliest induction cooktops weren't required to be positioned below an exhaust system, but this really is no longer the situation in some jurisdictions. Ventilation is most definitely required, to discharge the intense internal warm these models generate and avoid the circuits in the unit from overloading. Induction product ranges ought to not be utilized close to other heat-generating equipment-fryers, griddles, broilers-where circulating hot air might be picked up through the range's consumption fan and the array will not have the ability to cool itself down. The heaviest-duty induction array top demands a 208- to 240-volt electrical outlet. It generates from 3500 to 5000 kilowatts of energy and has a hefty cost tag (00 or so). You will find also portable, one- or two-burner hobs for off-site catering. They can be plugged into regular 120-volt electric outlets, use from 1200 to 1500 kilowatts of power for each hour, and may be heated from 160 to 440 levels Fahrenheit. Factors to think about when purchasing induction cooking equipment consist of the power requirements, approval of reliable safety and sanitation authorities (like Underwriters Laboratories [UL] and NSF International), general costs, availability of qualified repair service, and whether the cookware you plan to make use of is appropriate.

Electric Range Tops

Cast Iron Wok

Sun Visor Dvd Players

Simple Chicken Recipe - Chicken Breast Stir Fry With Peppers and Onions - An Easy Food Recipe

Want to make an easy chicken recipe. Stir fry dishes are ideal when you are looking for a simple chicken recipe. Most of your time will be spent in the preparation step. Chopping the ingredients takes time, but if you know how to use kitchen tools, such as the chef's knife, it is not that difficult/ If you do your cooking at a higher temperature, and the ingredients are cut into very small pieces, the actual cooking time becomes very short. I sometimes use a WOK, but the vessel I use most is a black iron chicken fryer. Most of the stir fry dishes I make are served over rice. I use a microwave oven for the rice and I always start the rice first so that it is cooking all the time I am preparing the ingredients and cooking them. Stir fries are not only quicker, but are also easy to make. About the only way you can mess them up is to over cook to the point where the ingredients burn. To prevent burning you must keep stirring and when it's done, remove the WOK or skillet from the heat source.

Cast Iron Wok

This simple chicken recipe can be made with either raw chicken or you could use leftover cooked chicken. If you use leftover chicken it should be added last, as it will not require as much cooking time as the vegetables. Either way thisw dish is easy to make. If you have a Chinese WOK, this could be used here but I still prefer to use a cast iron chicken fryer. The best way to serve this chicken recipe is over cooked long grain brown rice.

Cast Iron Wok

Chicken Breast Stir Fry with Peppers and Onions

Ingredients

2 chicken breast tenders (3 - 4 ounces total), cut into bite size pieces
1 small yellow onion, chopped
1 green bell pepper, seeded and chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons soy sauce
3 tablespoons flour
Instructions

1 - Place the flour, salt and pepper in a mixing bowl and stir together, then dredge the chicken and vegetables in it.
2 - Heat up cast iron skillet or Chinese WOK.
3 - Add extra virgin olive oil.
4 - Add the chicken and continuously stir for 2 or 3 minutes. If using cooked chicken, it can be added last.
5 - Add the chopped onions and chopped pepper and continuously stir for 2-3 minutes.
6 - Add 1/2 cup of water to help thin the sauce.

Serve over cooked long grain brown rice.

Simple Chicken Recipe - Chicken Breast Stir Fry With Peppers and Onions - An Easy Food Recipe

Cast Iron Wok

Wireless Surround Sound Speaker 9 Inch Vga Monitor Logitech Touch Mouse

What to Pack for Your Caravan Holiday

Deciding what to pack and what not to pack, no matter what sort of a holiday you have, is a fine art. This can be compounded if you are planning several months on the road. Spend some time thinking about what you must have and what you only think you must have. Make lists and ask family and friends who have undertaken similar trips. The old saying "less is better" is generally useful advice for travellers. Having said that, you should not deprive yourself of something that is going to make your trip more enjoyable.

Cast Iron Wok

FOOD

Cast Iron Wok

It is often difficult working out what to pack for food. This can actually be fairly simple, just aim for a balanced diet like you would have at home. After all, your food likes and dislikes will not change. If you always have the following non-perishable items, you will always have the makings of a meal or a snack on hand:
Coffee Tea Dried herbs Cereals Condiments Rice Pasta Legumes Oil and vinegar Salt and pepper A small range of canned goods

Remember, you will be meeting other people on the road and will probably invite them to your caravan for a meal, snack or at least a cuppa and biscuit - make sure you have something on hand for them.

One big tip - Do not attempt to carry enough food to last your whole trip unless you are only going for a very short time - shop as you go. Supermarkets right around Australia carry the same basic grocery items, although certain gourmet items now standard in metropolitan stores may be hard to get in some country areas.

Prices are also reasonably stable across the country except for fresh fruit and vegetables. The unavailability, particularly in remote areas, can force the prices of fresh produce to vary significantly. One way around this is to look out for the regional in-season produce offered at roadside stalls. In many coastal towns fresh fish can be bought off the wharf or from a beachside kiosk. Other produce is available in some regions so keep your eye out for producers selling olives, oil, honey, cheeses, fruit & vegetables, game and prepared meats and, of course, local wines.

Note:

Wether you are packing most food items or shopping as you travel, avoid items with flimsy packaging. Lightweight plastic bottles of cooking oil are notorious for splitting and leaking. Choose glass or metal containers, and store in a plastic tub for extra protection.

There are restrictions on the movement of fruit, vegetables and some foodstuffs, such as honey, across some State borders, so check this out.

COOKING EQUIPMENT

Most caravans and motorhomes have your normal stove and also a microwave oven so a limited selection of plastic cooking bowls is a good investment in what to pack for your microwave. They usually pack inside each other, do not rattle or break and are not expensive. Your normal pots and pans and oven dish are obviously required for your normal stove cooking. A kettle and a toaster are essential, as is a frying pan. A good idea for a frying pan is to have a cast-iron one; this can then be used on an open fire if you wish. Then it depends on your meals, you may wish to include a wok which is extremely handy for cooking a range of things.

Kitchen utensils should include tongs, an egg lifter, a cutting board, bottle and can openers, one or two good quality knives, a wooden spoon, measuring jug and an ovenproof holder. An all-purpose barbecue tool is essential for outside cooking.

Don't forget your crockery and cutlery. Try to avoid travelling with fragile, easily breakable pieces. Unbreakable crockery and drinking vessels are readily available. Inexpensive plastic storage containers with secure lids will come in handy for storing biscuits and loose food.

Again remember the saying "less is best" - if you are unsure about what to pack if you need a particular item, leave it at home.

CLOTHING

Depending on where you are going and how long for will obviously dictate what to pack for clothing. Travellers heading north will need lightweight clothing and something warm for those cold nights. Travellers heading south will need a range of warm and cool weather items. If you are travelling to the snow or very cold areas, thermal underwear is worth considering. If you are planning to do any bushwalking, check out the extremely light but very warm clothes made from high-tech synthetic fabrics available at specialist camping stores.

Regardless of where you are going, always pack something lightweight with long sleeves to wear around dusk when the mosquitoes arrive.

I will include your camera here; it must be kept handy at all times. You can not predict when that magical shot will appear - perhaps a wedge-tailed eagle sitting on the side of the road eating the dead road-kill - kangaroo? Sunhats and sunglasses are essential. I also strongly recommend you carry a rain-jacket and even an umbrella. You may have to set up your caravan in the rain and walk (run?) to the toilet.

What to pack for footwear is important. You should include a pair of lightweight casual shoes or sandals for general daily wear; a sturdier pair of shoes for walking, for when it rains or for cold weather; and a pair of rubber thongs or plastic sandals for wearing to public shower blocks. Make sure you have a very comfortable pair of shoes for when you are driving.

NOTE: Credit cards can be lost or stolen so always carry a second credit card issued by another bank. Keep this second credit card in a safe place - not with your other cards - and use it only in emergencies - that is Emergencies Only!

SENIORS DISCOUNTS

Many businesses across Australia offer discounts to senior citizens and old-age pensioners. Make a point of asking, as these discounts may not be advertised. Many shows and sightseeing/tours also offer senior discounts. Each State and Territory government issues a card to eligible seniors entitling them to discounts on a range of products and services - including some government services. Seniors cards are not means tested and most are accepted Australia wide.

This is the twelfth page of 23 with related information about making the most of your caravan holiday. Check our website at www.crikey-adventure-tours.com/caravan-holiday.html for the other articles.

What to Pack for Your Caravan Holiday

Cast Iron Wok