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5
votes
4answers
133 views

Is there any way to salvage an old rusted wok?

Hello Seasoned Advice: I cannot find an answer on any previous posts here relating to woks about what to do if the wok is Already Rusted. I found this wok in my husband's house when I moved in - he ...
15
votes
10answers
75k views

Is there something better than mineral oil for cutting boards?

I've been using mineral oil to oil my wooden cutting boards ever since I found out this was a good thing to do. I had a couple of bamboo boards up until I bought a really great John Boos carving ...
42
votes
6answers
9k views

How do you clean a cast iron skillet?

I have a seasoned cast iron skillet, and I don't want to mess up the seasoning when I'm cleaning it. What do I use and what don't I use to get it back to clean? I've heard not to use soap and to ...
4
votes
4answers
4k 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 ...
3
votes
1answer
235 views

Do I need to clean an oven that's not been used in 10 years?

My house has a built-in oven that I've never used since I moved in ~10 years ago. (I prefer to use the oven function of a combi-microwave.) My wife, who has just moved in with me, wants to use the ...
7
votes
3answers
1k views

How to clean and maintain cast iron lids

I have a number of cast iron lids that fit skillets, dutch ovens, etc. Most have the little cone-shaped spikes on the underside to collect and return moisture to the food. I have no issues cleaning ...
2
votes
5answers
3k views

Using a ceramic honing rod for Global knives?

I just bought a Global knife (GF-33) and the literature that came with it suggests using a ceramic honing "steel" rather than a steel one. Apparently steel could be too abrasive for the type of metal ...
4
votes
1answer
601 views

Olive wood cooking utensils: Seasoning, care, and maintenance?

I just got my dear one a nice olive wood ladle a week or so ago. It's sitting out still since I would like to know what steps I should take in regard to seasoning (first (few) time(s) of use), care ...
15
votes
6answers
15k views
0
votes
1answer
782 views

How does the glue of bamboo cutting boards get in the food and how to prevent this?

http://food.thefuntimesguide.com/2010/07/bamboo_cutting_board.php Some bamboo cutting boards are glued together with adhesives that have formaldehyde in them — which could eventually leak into and ...
17
votes
4answers
757 views

Will using a knife sharpener reduce the lifetime of my knife?

In the long run, is it better to regularly use a knife honer instead of a knife sharpener once in a while to keep the edge sharp?
6
votes
2answers
576 views

What cost-effective things can I do to help my knives stay sharp longer?

I'm a poor college student that doesn't know much about his knives, pots, and pans. Specifically is there anything that I can do to make my knives stay sharp longer and maintain them without spending ...
1
vote
1answer
440 views

Seasoning on Magnalite anodized aluminum fry pans needs to be removed and redone, what is process?

I bought a set of three Magnalite anodized fry pans(used) and was told they needed to be cleaned out and reseasoned. What would be the best way to remove the old seasoning?
6
votes
3answers
1k views

What can I do about scratched pots?

I have a pot that is really nice, and I was silly enough to use a metallic spatula. It is not Teflon but looked ceramic, and it has scratches now. Can any repair be done? Edit: I am including an ...
5
votes
1answer
115 views

What to do if pan/pot is burning (with or without food)

To minimize the damage to an over heated pan (be it with or without food), do I let it cool off? Run it under cool water? Or is there different approach I'm supposed to take?
3
votes
1answer
2k views

Stainless steel cookware scratches

Is it true that one should not use stainless steel utensils on a stainless steel pot or pan? I had to get rid of some old pots because my food started have a metallic taste to it. I always see on ...
6
votes
2answers
362 views

Knife sharpening equipment

I'm a novice at best when it comes to cooking, but I'm open to learning how to sharpen my own knives. However, I'm a quite overwhelmed with where to start and how to get things going. I have a few ...
12
votes
1answer
6k views

Cast iron pan flaking

My cast iron pan has started to give off tiny black flakes after 3 months of use. Are these dangerous in any way? Are we ingesting iron? There are patches on the skillet that are now a little ...
0
votes
2answers
4k views

What are the dos and don'ts regarding cleaning a bamboo cutting board?

What are the dos and don'ts regarding cleaning a bamboo cutting board? How to let it live a long life? I heard people talking about using mineral oil w.r.t the same. How much and when use it?
3
votes
1answer
2k views

Can I descale/decalcify my coffee machine without a special product?

I have a capsule espresso machine. The company sells a special decalcification kit. However, I think that it only contains a citric acid and nothing more, yet it is quite expensive. The question is ...
0
votes
3answers
290 views

Why are standard cast iron maintenance practices compatible with food safety?

How on earth is not washing a cast iron with soap not harmful? Since even if you wash it good with hot water and Salt, wouldn't there still be a possibility of harmful bacteria and such left in the ...
3
votes
4answers
313 views

Grinding melted latex off a pizza stone?

My fiance and I got a pizza stone for christmas, and are still learning how to use it. Tonight we accidentally used a potholder which had silk-screened designs on it, and almost immediately the white ...
2
votes
1answer
367 views

How can I prevent my ice cream bucket from drying out?

I live in New Mexico which is a dry climate. During the winter I store my ice cream bucket in the garage. While ice cream buckets that are not in use are prone to drying out, storing it in the garage ...
3
votes
1answer
598 views

What type of whetstones are you using for sharpening stainless steel knives?

What type of whetstone should I use for sharpening knives made of VG-10, A2, D2, S30V? More specific, for each step (grinding/sharpening/honing): what kind of whetstone: natural or artificial? If ...
40
votes
9answers
2k views

How should I care for my knives?

I've finally put down the money to buy a quality knife and it's sharpness is amazing! How do I take care of it so that the edge lasts and the knife stays sharp?
1
vote
1answer
1k views

Repairing the Seasoning on a Cast Iron Pan

I had some caked, hard burned substance (garlic, really, from steak) on my cast-iron pan. I tried cleaning it with a brush, and it didn't come off. So unfortunately, I put a bit of muscle into it, ...
4
votes
4answers
4k views

How do you protect a pizza peel?

I got a pizza peel that feels like it is just plain wood. How can I protect it? I thought I heard somewhere to use some sort of oil.
0
votes
1answer
309 views

How to prevent the silver utensils from tarnishing?

What causes silver utensils to tarnish and how to prevent that?
5
votes
1answer
4k views

Does a sharpening steel ever need to be replaced? [duplicate]

Possible Duplicate: Do honing steels wear out? I've been using my sharpening steel for several years. The tiny little ridges that run along its length seem to be somewhat worn, although ...
1
vote
3answers
1k views

Why do I need to cook milk in a cast iron pan before first usage?

I bought a cast iron grill pan from a famous Swedish four letter store. And they suggest to boil milk with some vegetal oil before starting to use the grill. Why is this necessary, and what ...
7
votes
2answers
4k views

cast iron pan rusting on bottom surface

I have a great cast iron skillet that I use frequently and also take superb care of. Until I noticed the bottom is coated in rust. I believe the high heat that I use from the range top cooked off all ...
33
votes
2answers
4k views

What does a healthy cast iron skillet look like?

I've read plenty about how to restore and season cast iron, but I have no clue whether any of the old cast iron I've inherited could benefit from this. Is healthy cast iron black? or should it be ...
5
votes
7answers
6k views

What is the proper way to maintain a can opener?

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 ...
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. ...
13
votes
3answers
351 views

Am I using my knives for the correct jobs?

I've got a limited collection of knives which I was moderately pleased to discover meet the "minimum requirements". But, recent activity on here has got me thinking - am I using them for the correct ...