For questions about identifying, choosing, and using kitchen equipment for heating food.
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 ...
25
votes
5answers
4k 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 ...
19
votes
4answers
752 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 ...
17
votes
6answers
29k 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 ...
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 ...
14
votes
5answers
383 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
6answers
10k 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 ...
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 ...
11
votes
3answers
2k 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
4answers
880 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 ...
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.
...
8
votes
6answers
6k views
What should I look for in a cooking pan for Risotto?
I just moved across country and basically sold everything I own including my cooking pans. I used to use a medium-high sided two handled pan that I cannot find an image for to show you. It worked for ...
8
votes
3answers
604 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 ...
8
votes
2answers
2k 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 ...
8
votes
5answers
1k 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 ...
8
votes
2answers
563 views
Where can I buy borosilicate (Pyrex) bakeware in the U.S.?
Because of the shattering dangers of the apparently inferior lime glass that Pyrex uses for manufacturing in the U.S. as exposed by Consumer Reports, I'd like to replace my Pyrex with borosilicate ...
7
votes
3answers
724 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 ...
7
votes
2answers
896 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
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 ...
6
votes
2answers
834 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?
6
votes
3answers
531 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).
...
6
votes
4answers
4k 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 ...
6
votes
4answers
490 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 ...
6
votes
3answers
860 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 ...
6
votes
2answers
504 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 ...
6
votes
1answer
646 views
Left my cast iron on the hot burner, now what?
So the other day, while baking off excess water after washing, I spaced out and forgot it was there and headed upstairs for say, an hour. When I got back down the pan had a white-ish ring in the ...
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?
5
votes
4answers
687 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: ...
5
votes
2answers
892 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?
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 ...
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?
5
votes
1answer
253 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?
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 ...
4
votes
8answers
2k 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 ...
4
votes
4answers
290 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
3answers
1k 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?
4
votes
3answers
4k views
Cast Aluminum Vs Cast iron Dutch Oven
I have seen a lot of meat roasting recipes that require using Dutch ovens, most of the cooks doing the presentations have enameled cast iron Dutch ovens.
When I looked into what a Dutch oven is I ...
4
votes
2answers
348 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?
4
votes
2answers
162 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 ...
4
votes
1answer
232 views
Does cooking in a pressure cooking 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?
4
votes
1answer
3k 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 ...
4
votes
1answer
3k 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
1answer
3k views
What is a Hostess Set of flatware?
When talking about flatware, what exactly does a Hostess Set include? How many people does it serve?
3
votes
2answers
750 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 ...
3
votes
4answers
419 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 ...
3
votes
6answers
6k 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 ...
3
votes
2answers
3k views
Can microwave safe glass vessels be used in an electric oven?
Can microwave safe glass vessels be used in an electric oven?
I have this oven: http://www.cromaretail.com/Bajaj-28-Litres-2800TMC-Oven-Toaster-Grill-%28White%29-pc-469-468.aspx
I just checked and ...
3
votes
4answers
2k 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 ...
2
votes
4answers
219 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 ...
2
votes
3answers
909 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 ...
