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

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33
votes
5answers
12k 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 ...
10
votes
3answers
2k 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). ...
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 ...
8
votes
8answers
3k 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 ...
9
votes
6answers
35k 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?
9
votes
5answers
2k 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. ...
20
votes
2answers
2k 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 ...
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 ...
14
votes
6answers
30k 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 ...
26
votes
9answers
128k 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 ...
15
votes
5answers
515 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.
12
votes
2answers
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 ...
1
vote
3answers
1k 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 ...
4
votes
5answers
5k 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 ...
4
votes
4answers
72k 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
3answers
1k 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
3k 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 ...
7
votes
6answers
6k views

Using cast iron pans only

Some people use cast iron pans for certain foods or dishes but not much else. I have a beautiful set of copper pans and, like cast iron, they're heavy and cook beautifully but I hate cleaning them. I ...
7
votes
3answers
2k 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
1answer
3k 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?
5
votes
5answers
3k 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 ...
4
votes
1answer
569 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?
0
votes
2answers
6k 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 ...
20
votes
4answers
1k 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 ...
12
votes
3answers
3k 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, ...
10
votes
6answers
7k views

Are Pyrex casserole dishes safe for use on electric stovetops?

Would it be okay if a Pyrex baking dish is used on an electric stove top to reheat food?
6
votes
3answers
3k 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
439 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?
4
votes
1answer
2k views

Is titanium cookware safe?

I haven't been able to find much in regards to titanium cookware and its possible interactions with the human body. Please provide academic/peer-reviewed/scientific articles if possible.
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 ...
2
votes
1answer
631 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 ...
1
vote
3answers
187 views

Will a Dutch oven be a good investment in a motor home with a butane gas burner?

I live in a Motorhome and only have a butane gas burner. Cooking over a butane gas burner is all I have and is limiting using just a pan for recipes. Does anyone have experience investing in and using ...
0
votes
1answer
191 views

Dry edges on sponge cake, nest 2 sheet pans for insulation?

I'm tweaking a thin sponge cake with nut flour that I want to roll with a filling. My third attempt at the cake was delicious, but it didn't bake evenly. The edges were dry and there was a slightly ...
0
votes
5answers
366 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 ...