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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Stainless Steel Pot For Ham

    Hi Nigella! Thanks for all the great food inspiration you share. I really enjoy your recipies. I have just seen your Christmas program from 2009, when you cooked the aromatic Christmas ham. You used a very nice convex shaped stainless pot. I would be very glad if you could tell me the brand name for that beautiful stainless pot. Looking forward to hear from you. Ciao from Asa in Stockholm. 

    Hi Nigella and team. I have joyfully tried out the recipe for the ginger glazed ham for Christmas dinner to accompany the goose my father in law cooked and I am very happy to say that it tasted fantastic. Thank you for the wonderful easy recipe! Unfortunately the stock pot that I had was a bit too small and for the entire cooking time I was forced to keep turning it to ensure it cooked evenly. To avoid having to do that every time I go to cook it, I wanted to get the pot that Nigella uses to cook her other hams in the series. However I am having a very hard time trying to find a stockist for it in the UK. Would you be so kind as to help me out in locating one so that I can make this recipe without it requiring my attention every 5 minutes? Kind Regards, Amanda

    From the nigella team:

    A large pan is good for cooking a ham at any time of year and usually the larger double handled pans are sold labelled as stockpots (or sometimes as casseroles). The largest sizes available in retail stores are usually 10-12 litres (quarts) though larger ones can be bought from companies that supply equipment to caterers and restaurants.

    These pans are quite versatile as they can also be used for stock and for cooking larger quantities of potatoes, rice and pasta. When choosing a stockpot there are a vast range of models available to suit all budgets and we have given some suggestions below, though this is by no means an exhaustive list. Look for pans that have fairly solid, thick bases, properly fitting lids and handles that look like they have been riveted on securely as full pans can be quite heavy. Always be careful when moving a large, hot pan.

    The convex pan used by Nigella in some of her TV shows, which also appers on the front of her book Feast, is actually a cous cous steamer. It was originally a present from Nigella's sister. Nigella loved it so much that she did make a copy of the pan for her Living Kitchen range but unfortunately it has now been discontinued so is no longer available.







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