My wife was cooking a recipe and was confused by instructions to put foil over a cookie sheet which should sit on a broiling pan. Foil is pretty standard in recipes, but why have the sheet on top of ...
To which temperature could I safely heat my cast-iron pan on the stove, without any contents? I don't want to re-season it afterwards. Afterwards, I'd just let the pan cool off in room temperature. ...
I'm a novice cook and often hear about "learning one's stove". Obviously manufacturers, cooking methods, and appliance types vary and so "high" on one stove isn't comparable to another. That said, ...
In another question, I had a little comment-discussion with TFD on the effect of shock cooling on pans. In a nutshell, I said that it is bad for the pan, and he said that especially if the pan is made ...