For questions about identifying, choosing, and using kitchen equipment for heating food.
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 ...
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 ...
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 ...
5
votes
6answers
10k 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?
16
votes
2answers
1k 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 ...
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.
...
12
votes
6answers
9k 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 ...
7
votes
2answers
865 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 ...
6
votes
3answers
472 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).
...
0
votes
3answers
582 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 ...
2
votes
2answers
12k 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):
...
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 ...
8
votes
3answers
595 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 ...
5
votes
2answers
1k views
Why would heating salt in a pan prevent food from sticking?
Quote from www.saltworks.us:
Preventing food from sticking - Rub a pancake griddle with a small bag of salt to prevent sticking and smoking. Sprinkle a little salt in the skillet before frying ...
16
votes
6answers
26k views
Does ceramic non-stick cookware “fail”, and if so, how?
I've heard of pans with ceramic non-stick surfaces; it seems some reports on internet say they may "fail" in about 6 months.
How can these pans "fail"? Do ceramic-coated pans require ...
14
votes
5answers
376 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.
7
votes
3answers
699 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 ...
5
votes
5answers
2k 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
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 ...
19
votes
4answers
730 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 ...
6
votes
3answers
818 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
1k 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?
2
votes
3answers
858 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
1answer
516 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 ...
0
votes
5answers
291 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 ...
