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

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3
votes
2answers
147 views

Cooking issue with cheap plastic forks

I was cooking rice, beans and sausage for my friend and I but since we are living very low budget my only utensils were plastic forks, knives, and spoons (really cheap ones that come in packs of like ...
5
votes
7answers
14k 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 ...
1
vote
1answer
94 views

How to clean an all-clad stainless steel pan

I accidentally left one of my all-clad stainless steel saucepans on the stove & the water in it boiled off... I used Bar Keeper's Friend(BKF) & I was able to remove all the spots in the ...
4
votes
9answers
100k views

What kind of cookware is suitable for a glass ceramic stovetop?

I have a glass ceramic stove surface. I need to buy some cookware, but I'm not sure what kind I need to buy. The manual has the following opinions about what cookware I should use (paraphrased): ...
6
votes
4answers
4k 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 ...
9
votes
7answers
21k 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
61 views

How can I cook with worcestershire sauce in a pan without leaving an impossible to remove char on the pan?

When I cook hamburgers inside, I do it in a pan on stove top. I usually use worcestershire sauce, but it seems that when I do it gets cooked onto the bottom of the pan. No amount of soaking makes it ...
6
votes
2answers
14k 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 ...
0
votes
1answer
100 views

Essenial cookware/utensils to buy from scratch for sustanence in the US? [closed]

I am a guy from India going to settle in the US(Houghton, MI) for higher education for a period of 2 years. I have been bombarded by a variety of stereotypes for cooking (You won't get this and that ...
5
votes
7answers
4k views

where can I purchase a “wonder pot”?

The "wonder pot" is a type of stovetop bakeware that seems to have been popular in Israel during a period of austerity. I'm looking for a (preferably USA based) supplier for a new one. Here's a link ...
0
votes
1answer
189 views

Is the stainless steel pot pitted by salt water bad for health?

I added salt and cold raw eggs to cold water in an All-Clad D5 18/10 stainless steel pot before turning the burner on. After the salt water was boiled and eggs were taken out, I saw a lot white spots ...
36
votes
6answers
19k 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 ...
21
votes
3answers
3k 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 ...
1
vote
1answer
89 views

What's this discoloration in my saucepan? [duplicate]

I've noticed this discoloration on or near the bottom of my saucepan, which stays even after cleaning. When dry, parts of the pan will appear slightly pinkish or greenish. Furthermore, there is often ...
3
votes
1answer
40k views

What should be the material of the vessels to be used in an electric oven?

Could you please provide a general guide figure out if a piece of cookware can be used in the oven, based on what material it is made of?
2
votes
1answer
74 views

Which cookware material should be used to retain the heat of the prepared tea?

I have glass, plastic, stainless steel, earthenware, and melamine vessels. Which one of out of them should be used to retain the heat of the prepared tea for a long duration? Is there any better ...
3
votes
2answers
112 views

Does the material of the container affect the flavor of the prepared tea? If yes, what material should be preferred to get the best results?

I use a steel bowl for boiling the combination of tea and milk. Then I pour the prepared tea in a melamine cup. Does the material of the container affect the flavor of the prepared tea? From: ...
3
votes
1answer
108 views

Placing a ceramic bowl over stainless steel saucepan

I have a few ceramic bowls that are oven, microwave, and dishwasher safe (I normally hand-wash them, though). I was looking at recipes for lemon curd and some of them recommended putting them in a ...
12
votes
3answers
2k 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 ...
8
votes
4answers
11k 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 ...
1
vote
1answer
73 views

Can I use a Dutch oven for cooking sauces?

Could a large enameled cast iron pot be used as a saucepan? Most recipes I cook usually involve a sauce being cooked low and slow in a 20cm saucepan. I was thinking of buying a 20cm enameled cast ...
3
votes
2answers
6k views

Lining a frying pan with aluminum foil to reduce post-cooking cleanup?

I make a lot of stir fry in my frying pan, and I hate cleaning it up. Often, if I do not clean the pan immediately, the stir fry residue (little pieces I have failed to scooped out when moving the ...
1
vote
0answers
57 views

Clarification needed on pots and pans in the dishwasher [duplicate]

So I know from a previous question that you are ok putting glass, glazed ceramics, silicone and stainless steel in the dishwasher, and that you should avoid putting non-stick coated, aluminium, ...
7
votes
4answers
3k 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 ...
9
votes
4answers
10k views

Should you avoid cooling a frying pan with water?

Sometimes after I fry something, I wash it immediately in water because it's a bit easier to wash (before the remains stick to the pan). Does this damage the pan in any way?
2
votes
2answers
222 views

Can you safely use a cast-iron grill pan as a heat diffuser?

We recently got an earthenware tagine. However, being earthenware, it can't be directly exposed to the stove flames. The manual calls for a heat diffuser, but those are apparently impossible to find ...
5
votes
1answer
211 views

Is it necessary to “heal” clay pots?

I'm from Mexico, and every time either my grandmother or mother bought a new clay pot, they started "healed" the clay pot by boiling water with vinegar, rub garlic on the outside of the pot, and let ...
3
votes
2answers
224 views

Maintenance and safety of cast iron skillet

I come from Stack Overflow and this it my first post on this branch of Stack Exchange! I write here because I received a small skillet as a gift (I assume its material to be cast iron), and I don't ...
1
vote
1answer
231 views

Is it safe to microwave Pyrex containers immediately after removing them from the freezer and removing the plastic lid?

I am attempting to bulk prep some frozen convenience food and have determined that a standard Pyrex glass container would be ideal for freezing (non-liquid) meals (think burritos or tacos), but I want ...
12
votes
2answers
361 views

Do pan “pores” exist, what are they, and what are their effects?

There are a number of common cooking lore techniques which revolve around the idea of "pores" in the surface of a pan. Two of the ones I've heard most often: (1) When heating a pan where sticking is ...
6
votes
3answers
745 views

Does it matter that my pots are bigger than my ceremic cook top element?

I need to replace my ceramic cooktop which is ten years old, but now most of the cooktops within my budget have smaller elements, so my frypan will be larger than the elements. Does this matter?
5
votes
8answers
6k views

please help identify this mystery cookware

I'm not the lister, I'm a potential buyer. I asked a question about a "Wonder Pot" a bit ago, and this item came up on a search. I don't think it's a wonder pot though. The center hole is ...
-1
votes
3answers
230 views

Is there any pan in which water or liquid shouldn't be boiled?

1. Should anything be boiled in aluminium pans? In general, are there any pans that boiling will damage? 2. What kind of pan is this? I don't know because I no longer have the receipt. Has the pan ...
5
votes
5answers
8k views

White stains and stainless steel cookware

I know this question has been asked before in some form or another, but I can't seem to find a definitive answer. I've looked on SA, chowhound, martha stewart, about.com, etc., and answers seem to ...
1
vote
4answers
529 views

How to see if cast iron cookware is enameled?

I have found a cast iron grill manufactured by the French company Le Creuset. This cookware is probably around 20 years old and you can see a picture of the same model below. I'm wondering if this ...
1
vote
1answer
121 views

Does heat distribution vary between uncoated stainless steel pans and non-stick pans?

The refrain about non-stick cookware being easy to scratch is well-known, but setting that aside, can the choice between those two types of pans change the end quality of your food? Are the two types ...
2
votes
2answers
79 views

flaw in stainless steel

I just purchased a chafing pan from Sam's Club by Bakers & Chefs. The second pan in the stack appears to have several black scratches or gouges in the material. I'm wondering, since it is not ...
0
votes
2answers
190 views

Where to find a large individual brownie pan?

I'm looking for a large baking pan for cooking individual square brownies, preferably at least 8cm x 8cm (3.14 inches) but I can't find anything anywhere!! Can anyone suggest where I can get something ...
1
vote
1answer
551 views

What is a halogen burner or (?) cooktop? How does it work?

I often order from a restaurant supply store for commercial quality items. I just received a new fry pan and on the label it noted that it was safe for electric, gas, and halogen. I haven't ever ...
4
votes
5answers
7k views

Bowed bottom on Stainless Steel fry pan

Is there a way to "fix" my stainless steel fry pan that does not sit flush on my cooktop stove?
8
votes
8answers
3k views

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

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 ...
3
votes
3answers
1k 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. ...
2
votes
2answers
3k views

What should I look for in a crepe pan?

Amazon link Remarkable to find them all together like this, but these are the options I am considering. Hard-Anodized Aluminum Non-Stick (Teflon) Blue Steel (I've never even heard of it) ...
4
votes
3answers
1k views

Alternative to Food Grade Silicone

I recently bought a new meat grinder and they recommend washing it with hot water, drying it completely, and spraying a food grade silicone to prevent the stainless steel parts from rusting. Can I ...
1
vote
2answers
134 views

Nonstick Pans: Purpose, Cleaning and Heating

Three newbie questions: Purpose - I read somewhere (can't find the link again) that nonstick pans were purposefully designed to be used without oil. Is this really true? Or just that food ...
0
votes
1answer
373 views

Non-uniformly shaped cake methods

I was wondering about the methods used to produce non-uniformly (i.e., not a box or cylinder) shaped cakes. Let's say, I want a t-rex shaped cake (I went to engineering school long enough to know how ...
1
vote
2answers
111 views

Pan For Induction Heating

Is this pan compatible for Induction Cooktop? I understand it's asking about a particular product, but I figured, you guys would be really experienced to answer this based on your experience.
2
votes
1answer
171 views

White Stains on stainless steel [duplicate]

So these are stains that I tried to get off with everything this board has adviced. Still no end in sight. I tried baking soda, citric acid, white vinegar, bar keeper's friend etc. Does anyone know ...
2
votes
2answers
789 views

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

http://www.hawkinscookers.com/1.1.5.hawkinsconturaHA.asp Those pressure cookers are made of hard andonised Aluminum. Does it make any difference to cooking speed when cooking in Aluminum as compared ...
12
votes
3answers
6k views

Pots and Pans in the dishwasher

Settle a longstanding feud in our household for me: is it safe to put pots and pans in the dishwasher? Assume we have both stainless steel and various non-stick pans. Assume we have frypans, ...