For questions about identifying, choosing, and using kitchen vessels for preparing food such as pots, pans, and dutch ovens and includes containers such as cake/muffin tins and other bakeware. These come in a wide variety of materials including cast iron, stainless and carbon steel, copper, aluminum,...

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5
votes
1answer
207 views

What to do if pan/pot is burning (with or without food)

To minimize the damage to an over heated pan (be it with or without food), do I let it cool off? Run it under cool water? Or is there different approach I'm supposed to take?
16
votes
6answers
60k views

How do I remove turmeric stains from metal/plastic cookware?

As much as I value tumeric for its rumoured cancer-battling qualities, I find its tendency to stain anything it comes into contact with (including 'stainless' steel) discouraging to the point that I ...
4
votes
1answer
786 views

Does cooking in a pressure cooker destroy nutrients?

I've read that because of the higher temperature specially vegetables lose more nutrients in a pressure cooker as opposed to a normal cooking method. Is this true?
8
votes
2answers
4k 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 ...
1
vote
5answers
455 views

What to look for in a pot?

What to look for in a pot. I'm supposing somebody that's just starting to live alone or a couple. Help me complete this list. Size: small, but not too small. Maybe 2L or 3L. Material: Stainless ...
1
vote
1answer
682 views

Why should you scrub/clean cast iron cookware with salt?

I've seen this a number of times (for example here, or here at cooking.SE), and I do it at home, but I'd like to know for what reason salt is good for cleaning (cast) iron cookware. I know it's a ...
11
votes
4answers
2k 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 ...
12
votes
3answers
4k views

Navigating the different types of cookware - new kitchen advice

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). ...
3
votes
4answers
841 views

Do breads always have to be baked in some vessels in an oven? If yes, then what shaped vessels would those be?

Is it even necessary to use a vessel for baking breads (assuming I don't care about the shape of the bread)? In this link for (example) French bread I saw that the dough is not in liquid form, so it ...
1
vote
1answer
377 views

How to know whether the default coating on the iron cookware has totally come off?

http://cooking.stackexchange.com/a/29609/6168 But you can't season a pan "on top" of the wax coating. The real seasoning would stick to the wax, and when the wax melts, the seasoning will come off....
0
votes
2answers
567 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 ...
1
vote
1answer
2k 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 ...
10
votes
6answers
79k 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?
-3
votes
1answer
335 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
1k 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
901 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 ...
1
vote
2answers
973 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
19k 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
1k 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
285 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. http://www.prestigesmartkitchen.com/default/deluxe-hard-...
1
vote
1answer
382 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
2k 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 ...
3
votes
3answers
561 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 ...
3
votes
1answer
22k 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
4answers
582 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
6k 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
482 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
2k 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: ...
6
votes
1answer
1k 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
1answer
4k 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
1k 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 ...
13
votes
3answers
5k 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, ...
5
votes
1answer
4k 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?
15
votes
5answers
756 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.
2
votes
3answers
2k 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
3k 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?
12
votes
3answers
2k 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 ...
21
votes
4answers
2k 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
210 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, ...
0
votes
2answers
9k 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 ...
2
votes
1answer
739 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 ...