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

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2
votes
4answers
197 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, ...
32
votes
14answers
5k 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 ...
15
votes
5answers
521 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.
11
votes
4answers
1k 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 ...
13
votes
12answers
2k 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 ...