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). ...
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 ...
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. ...
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 ...
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 ...
I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of kneading, I let it rise for around 2 ...
My boyfriend is convinced that a non-stick coating on a pan (Teflon, seasoned cast iron, eco-ceramic, what have you) is equivalent to eliminating the need for using any cooking oil whatsoever. Is ...
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 ...
I am the lucky owner of a George Foreman Multicooker which is essentially a fancy rice cooker with a removable steaming basket. It has a non-stick cooking surface they call "George-Tough" coating. ...