For questions about identifying, choosing, and using kitchen equipment for heating food.
7
votes
2answers
2k views
Why do “saute pans” have straight sides?
I've read numerous times that when sauteing, the pan used usually has curved sides to allow one to toss the food. However, whenever I look at pans on shopping websites and such, the pan labeled "saute ...
4
votes
1answer
3k 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.
2
votes
3answers
388 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 ...
0
votes
3answers
581 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 ...
7
votes
3answers
698 views
Stainless Steel Pan — gray bottom. Why?
Just started using a stainless steel pan. First thing I cooked in it was bacon followed by some fried rice. Stuff stuck to it, but a quick soak and it all came off. However, once I cleaned and dried ...
6
votes
4answers
4k views
Is Bar Keeper's friend safe to use on cookware?
My wife and I recently received a set of All-Clad cookware. We loving cooking with it so far, but we're somewhat troubled by the recommendations we keep seeing and hearing to use Bar Keeper's Friend ...
4
votes
3answers
3k views
Cast Aluminum Vs Cast iron Dutch Oven
I have seen a lot of meat roasting recipes that require using Dutch ovens, most of the cooks doing the presentations have enameled cast iron Dutch ovens.
When I looked into what a Dutch oven is I ...
6
votes
2answers
807 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?
2
votes
2answers
878 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 ...
3
votes
6answers
5k views
Can I use a Wok ring on a gas range?
I have just purchased a GE Cafe gas range. The user guide indicates:
Do not use a wok on the cooking surface if the wok has a round metal ring that is placed over the burner grate to support the ...
8
votes
6answers
5k views
What should I look for in a cooking pan for Risotto?
I just moved across country and basically sold everything I own including my cooking pans. I used to use a medium-high sided two handled pan that I cannot find an image for to show you. It worked for ...
0
votes
2answers
4k 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 ...
4
votes
1answer
2k 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?
6
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 ...
7
votes
2answers
863 views
Cast Iron vs Steel
1. What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing.
2. If there's an advantage to getting a steel ...
25
votes
5answers
3k views
Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan?
I have an All-Clad frying pan, the precise one shown below:
http://www.amazon.com/gp/product/B00005AL5F
I made this purchase out of curiosity after reading about the benefits of this professional ...
2
votes
1answer
513 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 ...
19
votes
4answers
728 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 ...
8
votes
3answers
593 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 ...
8
votes
5answers
1k 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.
...
2
votes
4answers
177 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, ...
29
votes
14answers
3k views
Nonstick cookware or not?
I am looking to replace my >10 year old Calphalon nonstick cookware. I can see the nonstick surface coming off the pans, and am starting to worry about how much of that is getting into our food.
I ...
14
votes
5answers
374 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.
10
votes
4answers
861 views
Which is better to sauté with, stainless steel or Teflon?
Lots of times in recipes, they'll specify using a stainless steel pan, but I find the non-stick aspect of Teflon to be an advantage. Is stainless steel really better, and if so ,What about it makes it ...
11
votes
9answers
1k views
Cookware, copper or cast iron or just buy the right tool for the job?
I'm thinking of replacing my motley collection of cheap non-stick and bargain basement steel pots and pans.
I'm considering either replacing with cast iron (Le Creuset is probably the best known of ...
