In the context of boiling water for pasta or other purposes, all over the Internet the advise is oft-repeated that salt should not be added to the water when it is cold in order to prevent damage to ...
I've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question) Now my question is - why face the trouble? Why ...
I use stainless steel pots on an induction cooker for boiling water for preparing food for an infant. I use bottled and supposedly clear and soft water. When I pour the water into the pot it is ...
I have a set of stainless steel pans that I absolutely love, and my 12" frying pan has received LOTS of use since I bought it. This is my first ever stainless steel pan and I'm pretty aware of all the ...
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 ...
Okay, I received a nice stainless steel saute pan for Christmas and in looking around online there are people that say I need to season it. Most of the techniques I've seen involve oil and salt and ...
I bought a hand crank can opener (Oxo) because of the good online feedback and only use the "shake" dry approach. It quickly developed rust in between the metal. If I invest the time and scrub, I can ...
I just looked on the All-Clad website (faq 7 and faq 13). It says that because the MC2 has a brushed aluminum alloy exterior, it mush be hand washed. Why is the dishwasher bad for it? It's just soap ...
This is somewhat related to the question about copper vs. cast iron, but this is about copper vs. pure stainless steel. I had an old stainless steel stockpot that warped (it was very, very cheap ...
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 ...