Tagged Questions

3
votes
2answers
613 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 ...
17
votes
6answers
26k 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 ...
7
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 ...
7
votes
3answers
700 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 ...
6
votes
2answers
813 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?
8
votes
6answers
5k 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 ...
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 ...