For questions about identifying, choosing, and using kitchen equipment for heating food.

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0
votes
2answers
257 views

Disposable cookware

So I am moving into a new apartment tonight but the movers do not get here until tomorrow and I just realized that I forgot to bring any of my kitchen stuff down with me. I have a set of nice ...
8
votes
5answers
8k views

Prevent scrambled eggs from sticking to stainless steel

I'm having the hardest time preventing scrambled eggs from sticking to stainless steel cookware. I've tried bringing the eggs to room temperature before cooking, slowly heating the pan, loads of ...
1
vote
1answer
1k views

differences between cooktop, range and stove?

I am looking for an apartment to rent. There is one that the agent said has no oven but only something I didn't catch from her speaking. I usually call those round things on the top heated by either ...
8
votes
6answers
25k views

Is pyrex safe to use on a gas burner?

There seems to be conflicting views on whether a pyrex dish can be used on a gas burner. Can anybody here provide a definitive answer?
-2
votes
1answer
226 views

What are the odds that American household have a rice cooker? [closed]

We started a Kickstarter project of creating an e-book with online videos to show you how to make sushi, from a master sushi chef. We are wondering what the odds are that an American family has a ...
6
votes
2answers
812 views

Stockpot double as beer brewing pot

I wanted to buy a large stockpot for canning tomato sauce and be able to use the same pot for the double purpose of beer brewing. I'm considering Update International Stainless 40 Qt. stockpot. It has ...
2
votes
1answer
488 views

What are the benefits of stewing on the hob over cooking in the oven?

When slow-cooking something like shin of beef in a gravy, what is the difference between cooking it on the hob and cooking in the oven? I tend to use the oven for slow-cooking but a lot of recipes ...
0
votes
2answers
571 views

Can I use an induction cooker to restore silica gel's water absorbency?

It was mentioned in an answer to my previous question that silica gel can be heated in the oven to restore its water absorbent properties. I only have access to an induction cooker, so it possible to ...
3
votes
4answers
6k views

Can I roast in glass?

All, Recently we moved house, and took it as an excuse to ditch a bunch of old and dying roasting pans. We kept some glass trays (suitable for cooking in) though, and have ended up using them for ...
3
votes
4answers
598 views

Which cooking apparatus is best to make Croque Monsieur?

I'm looking for a small cooking apparatus that I can use to make Croque Monsieur. I've used this kind of device before but I don't know which words to use to google for it. Here's how I made a ...
2
votes
2answers
197 views

Durability of Hard Andonised metal (Aluminum)

http://www.hawkinscookers.com/1.1.5.hawkinsconturaHA.asp They are hard Andonised but haven't specified the metal used in the body, here. ...
2
votes
2answers
474 views

Do black metal vessels cook food more quickly than normal steel?

http://www.prestigesmartkitchen.com/default/deluxe-hard-anodized-pressure-handi-mini/p-33442-75884410482-cat.html This is made of Aluminum. Does this make any difference to cooking speed as compared ...
1
vote
1answer
256 views

Foil over cookie sheet over broiling pan?

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 ...
2
votes
3answers
1k views

flexible food grade plastics that won't melt at 105 C

I'm in need of a food-safe gasketing material for a maple sap-boiling setup. It needs to be squishy like vinyl tubing but I want to make sure it won't melt or decompose or react with steam. Any ...
2
votes
3answers
380 views

What precautions should be taken while cleaning silver utensils?

I have silver cups, plates, and bowls too. Is it safe to clean them with normal washing powder? Or Does it need some extra attention? Also, how do I clean the layer of black tarnish/patina ...
2
votes
1answer
12k views

Are stainless steel frypans oven safe?

I have a Cr-Ni stainless steel frypan which I'd like to toss in the oven. It doesn't have any plastic/wooden components ; the whole thing is SS including the handle. Is it oven safe?
4
votes
1answer
10k views

How many times can I use a salt block?

I've been reading up on Himalayan pink salt blocks. I am mainly interested in cooking with them, like cast iron. But, I noticed that they are a bit pricey, about $40 to $70. It also seems that they ...
2
votes
2answers
679 views

How much could I safely heat a content-less cast-iron pan?

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. ...
1
vote
1answer
168 views

What is a good place online to buy quality Sterling Silver Dinnerware? [closed]

I am looking to buy good silver ware both for cooking and serving purposes. Would be helpful to know of some places online which are vetted by the culinary community here.
4
votes
4answers
423 views

What precautions should be taken while dropping cold vegetables in a hot Teflon cookware?

So, I use Teflon saucepans for cooking vegetables, only. Tomatoes have to be added after the onions are done. Tomatoes have inherent water in them and are obviously below the pan's temperature. I am ...
4
votes
1answer
4k views

Can I deep fry in my Le Creuset dutch oven?

It's an enameled cast iron dutch oven. Just wondering if I could take off enamel by deep frying in it.
4
votes
2answers
386 views

Making cake without oven

In the case that there isn't an oven; is it possible to make cake on electric cooktop by using basic kitchenware?
5
votes
4answers
980 views

How to take care of the teflon coated cookware to ensure their long life?

I know the following three rules: Don't use metal spoons. Don't put hot teflon utensils in cold water. Cook on low flame. Is there anything else important, which is often overlooked? EDIT 1: Q: ...
5
votes
1answer
370 views

Using a Dutch Oven as a Heavy Skillet replacement

I don't own a large heavy skillet - the one I do own is small and can't hold much. Is using my Dutch Oven on the stove a reasonable replacement, if I leave the lid off?
2
votes
2answers
2k views

What can I use a tempered glass pot for?

I've recently been thinking about what I can get rid of in my kitchen, and I've been debating throwing out a tempered glass pot like this (without the lid): It's a piece of Pyrex Visions that I've ...
2
votes
1answer
2k views

Frying pan width - from base or rim?

I have a recipe that calls for a frying pan about 20cm across - should I measure from the base, or the top rim?
2
votes
3answers
575 views

What materials would work for a waffle iron?

I'm somewhat curious if I could make myself something like this (though without the retro enclosure, at least initally): While cast iron would probably be the best material, I'm not sure if I can ...
12
votes
3answers
3k views

Cooking on the stove: what is “too hot” for a pan?

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, ...
6
votes
3answers
2k views

What's the difference between a French oven and a Dutch oven?

I've been haunting the discount cookware sites looking for Le Creuset pieces that won't put me in the poorhouse. I found two pieces that are similar size and price - one is a French oven and the other ...
5
votes
1answer
2k views

What is a good brand for teflon pans?

I am going to buy a new teflon pan and seem to run into bad luck with cheaply made ones which flake off too quickly. Also can any good brand teflon pan withstand automatic dishwashers?
14
votes
5answers
461 views

How can I measure the performance of my stovetop pots and pans?

Am I looking for the ratio of burnt dishes to fine dishes? Well-cooked to not? My general happiness? When should I replace a pot or pan? I am unsure where to begin.
1
vote
3answers
878 views

Questions about cookware set

I am looking for a new set of cookware. Being a graduate student, I don't earn much money, so I'd like to know if there are some suggestions about what are available on the market with ...
6
votes
2answers
1k views

how can I tell if my pots and pans are ferrous?

I am looking into replacing my hob with an quick, induction type electric hob, but they stipulate that the the cookware must be ferrous. I have decent cookware, but how do I know if it is correct?
18
votes
2answers
2k views

How does thermal shock affect pans made of different materials?

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 ...
11
votes
3answers
903 views

Difference in technique for cooking with non-stick and standard pans?

Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about "standard" pans. I'm not ...
19
votes
4answers
1k views

What is the purpose of seasoning a skillet?

I've seen a couple questions on how to season a skillet, and this may be a dumb question, but why do you season a skillet? Does it impart flavor onto the food? For how long? (which I guess is one ...
2
votes
4answers
192 views

What brand of roasting dish would you recommend?

Over the last few years I've gone through at least 3 roasting trays that have some kind of coating that has worn off - mostly ones bought in supermarkets. I'd like to get something that will last, ...
2
votes
2answers
1k views

Our broiler “ruins” pans when we use it

Whenever I broil something (like a piece of fish) in the oven, using either a 1/4 sheet pan or a 9 X 13 pan for example, any fats wind up burning onto the pan and I can't get the pan clean. It's ...
0
votes
2answers
6k views

How can I clean dark non-stick pots (e.g. Calphalon)?

We have Calphalon non-stick cookware and it seems, after 5 years, not to want to get clean. Even the best scrubbing leaves kind of a hazy look on them. Additionally, the exterior of our most used ...
9
votes
5answers
2k views

How to look after non-stick cookware so it lasts?

Over the course of the last 4 years I think I seem to have been working my way through non-stick pans at a ridiculous rate, I think I'm on my 3rd frying pan and 4th wok - or something of that nature. ...
4
votes
1answer
4k views

What is a Hostess Set of flatware?

When talking about flatware, what exactly does a Hostess Set include? How many people does it serve?
8
votes
7answers
2k views

Kitchen essentials for a poor college student who wants to cook like an iron chef?

During college years funding is low but the need to cook like a pro can be essential. (Let's say to meeting your future wife/husband?) What are essential devices the kitchen should have but will ...
2
votes
1answer
595 views

How to buy a molcajete and/or paellera

Is there a way to get a quality molcajete and/or paellera in the U.S., specifically the eastern seaboard? I'd prefer not to fly to Texas, Mexico, or Spain to get them. I've seen a few horror stories ...