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7
votes
10answers
6k views

How to remove film from stainless steel pan

I have an unsightly film around my stainless pan as shown here: What is causing this to happen? And how can I remove the film? I have soaked it in soapy water, scraped it with a plastic scraper, ...
9
votes
1answer
7k views

Is Greenpan safe?

We've been using this environmentally friendly non stick pan called the Green pan from Costco and I've done some research on it, but I cant seem to find anything or anyone debunking the safeness of ...
1
vote
2answers
105 views

How to determine perfect pan temperature for steak?

I have an electric stove that makes it hard to adjust temperature rapidly. I normally cook steaks in cast iron pan which I put on the biggest stove circle, with the highest setting of 12. I noticed ...
10
votes
4answers
15k views

How do I prevent food from sticking to a standard (non-coated) pan?

On cooking shows I always see cooks using ordinary pans without non-stick coatings, and nothing ever seems to stick to their pans. But when I try the same recipes at home, my food always sticks. ...
0
votes
0answers
18 views

How do I know which baking pan to use? [duplicate]

I have a cake recipe but it does not indicate the pan size to use. How do I know which pan to use? I have tried measuring the batter.
-1
votes
3answers
246 views

How to select a good non-stick pan, price point wise?

I already have cast iron skillet but I can't find a decent "normal" pan, for eggs and stuff, sometimes steaks, more or less general purpose. Here are some more features: high quality, durable, non ...
3
votes
1answer
426 views

Ceramic pan overheating damage

How can you tell if a ceramic non-stick pan has suffered damage from overheating? Will there be a point at which the pan is no longer safe to use? If so how can you tell if this is the case?
1
vote
1answer
524 views

sauce pan vs. dutch oven vs. stock pot - any difference besides size?

I have to admit, I've been pretty ignorant about cookware terminology for my whole life - I've had a set of pots and pans of various sizes, and I've used them. Now I'm in the market for a nicer, new ...
6
votes
5answers
5k views

What makes oil stick to the pan so bad that it is so difficult to wash out?

My parents went out of town for a bit and so I had to fend for myself with cooking! I made some chicken and some quesadillas on a particular pan. However, my parents got back and my mom is astounded ...
1
vote
1answer
145 views

Sticky aluminum half sheet pans - Self cleaning oven - What would happen?

I recently cleaned my broiler pan with great success in my self-cleaning oven. Great. Now I'm looking at my aluminum half-sheet pans. They're sticky, they're discolored, I only have so much elbow ...
4
votes
4answers
415 views

How do you keep ebelskivers from sticking?

My sister bought me a cast iron ebelskiver pan, and I've not had much luck with each of the batches I've tried. They always burn or stick. I'm hopeful someone might have a tried-and-true technique ...
1
vote
1answer
101 views

Putting a wet pan on hot stove top

Sometimes when I finish making a recipe, I wash it and want to straight away start making a new one. I usually take care to dry the inside of the pan to prevent oil from splattering once the pan is ...
30
votes
14answers
4k 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 ...
3
votes
2answers
1k views

Why have all of my quality pans started smoking at once?

Okay, I have a situation here that is blowing my mind and hopefully someone here can help me. The other night, I attempted to cook a burger on the stove. Smoke was coming up (eventually pouring up) ...
4
votes
2answers
1k views

Pans with ceramic coating useful?

being a passionate home cook I of couse like working with good kitchen tools... Besides my precious knives I need good pots and pans... Lately I've seen a lot of advertisements for pans with a ...
1
vote
1answer
88 views

Bundt Pan for a Citris Olive Oil Cake?

I'm making this next week (for guests, so I don't want to screw it up) Orange Olive Oil Cake. Of course it wasn't until I became married to the recipe that I saw it calls for a 10" round cake pan. ...
-1
votes
1answer
116 views

Best practices for cooking steaks such as rib-eye at home [duplicate]

I am looking for a best practices advise on cooking steaks such as rib-eye or club steaks at home so they come out similar to those at steakhouses. Oven or Pan? How about the seasoning and cooking ...
1
vote
1answer
240 views

Unfreezing and cooking steaks like ribeye or club steaks

We usually buy club steaks or rib eye steaks and freeze them for cooking them at a later day. Then a few days later we take the steaks out of the freezer to make them on a pan or in the oven. One of ...
6
votes
3answers
5k views

Cast iron, forged iron or carbon steel pan for induction?

I need a new pan for non-stick applications (eggs) and I want to try using a well-seasoned iron or carbon steel one. I use an induction stove. Normally, the arguments I hear in favor of carbon steel ...
3
votes
2answers
258 views

How to turn over large number of items halfway through baking oven

What's the best way of turning over multiple items in the oven? For example when baking french fries or meat balls I turn them over halfway but it can be a bit tedious to rotate one at a time. Has ...
3
votes
1answer
158 views

What pan can be subsituted for a Paella pan?

I am making Paella for 20 people but unable to purchase a paella pan at this time. What pan can I substitute ?. I was thinking of using a chafing pan since it's not very deep like a paella pan.
6
votes
3answers
891 views

Do lamb kidneys require their cores to be removed and what is the easiest way to remove them?

I am cooking lamb kidneys by frying them on a pan. If I do not remove the cores of the kidneys, that tissue in the core remains and is hard to chew afterwards. Is there a way to cook the kidneys ...
6
votes
2answers
7k views

What type of frying pan does not warp?

I have a glass smooth-top stove. Every large frying pan that I have bought so far has almost immediately warped so that the bottom is no longer flat. They all end up concave -- like a wok but less ...
25
votes
9answers
99k 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 ...
8
votes
1answer
151 views

Why do some recipes require or insist on the use of a wok over the use of a skillet / pan?

I have an electric stove. Many of the recipes from my Asian cuisine book call for a Wok to be used rather than a typical flat based pan. Why is there so much stress on the type of pan when the purpose ...
-1
votes
2answers
305 views

Should I use a metal pan or non-stick pan for cooking salmon on the stove top?

I am going to be cooking salmon for dinner tonight on the stove and debating whether to use a non-stick or metal pan. I was going to use the non-stick at first, but saw an interesting approach where ...
8
votes
2answers
3k 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 ...
1
vote
2answers
2k views

How to soften diced meat that was has had too much of its juices leave from being cooked too long?

I have a bad habit of wanting to over cook meat on the frying pan. It's from a phobia that any juices or red/pink coloring inside the meat may contain bacteria/germs etc. So when I cook diced meat on ...
2
votes
1answer
671 views

Safety of Calphalon pots and pans

I hear so many thoughts on Calphalon hard anodized pots and pans. Are these safe to use?
8
votes
6answers
9k 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 ...
3
votes
2answers
3k 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
1answer
468 views

How do I season an iron griddle on an induction hob?

I have an induction hob but no oven, how do I season a new cast iron pan I'm thinking of getting?
7
votes
3answers
1k 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 ...
4
votes
5answers
13k views

How to pan sear a thin steak?

I'm doing something really simple right now, sprinkling pepper over one side of a half-inch thick steak and throwing it in a pan of butter. But by the time it's cooked through (I want medium rare), ...
2
votes
1answer
118 views

how can I strip the surface from an iron alloy pan without harming the metal?

Got a Debuyer Mineral Element Pan for Christmas. It has a thin coating of bees wax. I thought it would be nifty to preseason the pan with flax oil and get an awesome surface on it before I started ...
6
votes
3answers
476 views

What is this pan called, and what is it used for?

This pan was given to me recently, apparently it was with the other baking items we got from my Grandmother. It is very shallow and appears to have a no-stick coating. As you can see there's a ring ...
2
votes
2answers
673 views

In what ways does the size of the baking pan matter while baking cakes?

Rose Levy's reviews warn about using the right sized pans, and say that failing to do so will result in failure. I have glass ware and silicon cups for baking cakes. I prefer to bake the cake ...
-1
votes
2answers
554 views

How to choose the right diameter size of saucepans?

I am looking to buy a saucepan. The 3 sizes available are 16cm, 18cm and 20cm. I am tempted to get the largest as I'd rather have too much space than not enough, plus (I'm not sure if this is ...
2
votes
2answers
1k views

How to get flour quesadilla light and crispy?

My homemade quesadillas made with flour tortillas always come out hard, dry and crunchy instead of light and crispy. I spray the tortillas with a little Pam (spray oil), lay one tortilla ...
3
votes
1answer
243 views

Steaks look light brown aren't charing

I'm cooking steaks in a stainless steel pan. It's never getting hot enough to cook steaks and char them it's charring in a few places then starts to basically boil and lightly brown the meat which ...
3
votes
2answers
630 views

What is the difference between a gugelhupf pan, a bund(t) pan and a rodon pan?

I searches around a bit and found that the same manufacturer often offers forms under all three names, so I don't think this is a synonym. Also, I found a forum thread (in German) suggesting that ...
2
votes
1answer
605 views

How can I clean this cooking pan?

I have this non-stick tefal cooking pan which works great - nothing sticks to the telfon part. The only problem is the silver metal rim to the pan - it just gets more and more brown the more often I ...
1
vote
1answer
3k views

Bundt Pan Substitution?

I have a cake recipe that calls for baking in a bundt pan (it's a sweet potato spice cake). Can I use another kind of pan, or will it affect the quality of the cake?
0
votes
1answer
1k views

What is the most practical pan for a deep-dish pizza

So over the weekend I wanted to make a deep-dish pizza and ended up with a thick crust as the pan I have is only about half as deep as I would need and two inches wider than the recipe called for. For ...
0
votes
3answers
708 views

Cooking juicy beef in a pan

I recently cooked beef in a pan, and it came out pretty leathery. I came to cooking.SE to find some advice, and found this: "The cut is important for both techniques. For sauteing, you need a lean ...
4
votes
1answer
4k views

Why does Angel Food Cake use a tube pan?

I know from Can an Angel Food Cake recipe be converted to cupcakes that it is possible to make Angel Food Cake in a form other than a tube pan. However, I'm wondering if there is a reason that Angel ...
0
votes
1answer
69 views

Dishwasher safe lids for copper cookware?

I have a copper cookware set. I understand that the copper portion isn't dishwasher safe, but what about the lids? I assume since they have no copper on them, they are dishwasher safe. My Cookware ...
5
votes
1answer
2k views

The bottom of my black cheap pan has worn off and I can now see the metal below where food would go. Is that pan safe to use anymore?

As part of my "kitchen inventory package" my short stay agency gave me for my cooking, there's a pan. After a couple of mistakes (cough using it to heat sauce without adding oil (as instructed!) then ...
2
votes
1answer
278 views

Should I skin the common sole for pan?

I have already cooked a common sole once before, and have skinned only the upper side (the dark side). The result was quite tasty. However, some people say that there's no need to skin it. For what ...
5
votes
7answers
1k views

Buying my first set of pots and pans

I have NO idea what I'm doing :). I'm looking to buy some pots/pans for my appartment (just moved out). Considering these: ...