I need to replace my ceramic cooktop which is ten years old, but now most of the cooktops within my budget have smaller elements, so my frypan will be larger than the elements. Does this matter?
I live in Italy and I love ramen, but I can't seem to identify the characteristics that make for a good Japanese hot noodle serving bowl. What's a good capacity? Is there a well-known substitute that ...
I am looking at different ceramic frying pans, e.g. this lagostina one, but from reading the product description it is really hard to figure out what metal is the main body of the pan made of. For ...
I have a large ceramic soup cup which appears to be internally damaged after being rinsed with cold water while hot: Is this cup still safe to use, or is it likely to shatter or otherwise fail ...
Is there a survey I can refer to about what brand of ceramic frying pan I should buy. I am thinking of either MAX CERA by CS KOCHSYSTEME or ecookwhich seems to be an Italian brand.
I just used my ceramic bread pans for the first time. The top crust was just like it used to be when I baked with those cheap metal pans with the stick-free surface that I'm wanting to avoid now to ...
How can you tell if a ceramic non-stick pan has suffered damage from overheating? Will there be a point at which the pan is no longer safe to use? If so how can you tell if this is the case?
I am looking to buy new cookware and I am confused by all the choices I have. I am trying to balance healthyness vs. ease of use vs. taste of prepared food vs. total cost of ownership (in that order). ...
I have a glass ceramic stove surface. I need to buy some cookware, but I'm not sure what kind I need to buy. The manual has the following opinions about what cookware I should use (paraphrased): ...
I've heard of pans with ceramic non-stick surfaces; it seems some reports on internet say they may "fail" in about 6 months. How can these pans "fail"? Do ceramic-coated pans require ...