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38

I work in a commercial kitchen and I've seen this happen before, which is why we do not use copper-plated cookware. This can happen whenever you have two different alloys welded together and apply heat to one side or non-uniformly; An effect known as 'thermal shock'. What happens is one metal expands faster than the other, causing a deformation or fracture. ...


14

(if I understand correctly) You probably used a cheap and very thin saucepan, and on the heat the metal expanded and had stressed to the point of failure, it buckled and acted as a spring.


13

If your electric hob is anything like the one I had when I was younger, it has small rings in the metal of the hob top. If the pan was wet, the water can pool there and become superheated, until the weight of the pan isn't enough to contain the force of the expanding steam. At this point, the pan jumps, pushed upwards by the steam. If the pan is cheap or ...


6

I've seen similar things happen with the flat kind of electric hob with the little hollow in (this kind: https://commons.wikimedia.org/wiki/File:Electric_stove.jpg ) This can happen when the stove is wet. If there is water in the hollow when you put your pot on it, and the flat bottom of the pot closes the cavity, the water underneath will start to boil. If ...


4

Perhaps: http://www.ez-duz-it.com St Louis, claims to be only one made in USA, Seems to fit time-wise. per one of several catalog sites (http://www.sierravalleytrading.com/JOHN-J-STEUBY-CO_c_815.html) John J Steuby Company of Hazelwood, Missouri, has purchased the equipment used to manufacture the original, MADE IN USA, SWING-A-WAY can opener and now ...


4

When I was young in Asia, my mom would bake a cake on a coal stove in a cast iron pot. Hot coals were then added on top of the lid as a secondary heat source.


3

Not so much "plate tectonics" but "pot and pan tectonics". This is likely a manufacturing defect. The thermal expansion answers are correct, a sudden shock occurred when a "critical point" was reached and the base has sprung back into its "relieved" state. (I do not think there would have been enough heat for annealing to be a factor.) As for super-heating, ...


2

I have used a Donvier ice cream maker for over 25 years now. I have sold these used for about 10 years. They work great. I have discovered that if you crank all the time it takes much longer to make the ice cream. If you crank it a few times every 5 to even 10 minutes it works quicker. Crank it a little more often at the start and also turn the crank ...


2

I would give the Fizzler a 10 out of 10. In 1999 while stationed in Germany I bought a set of stainless steel pots 2 stainless steel skillets with lids and one non stick model from the factory I also bought 2 pressure cooker bottoms one skillet one 8 qt. plus the pressure cooker lid. The stainless have induction rings. I was told how to clean and care for ...


2

As I am sure you can tell by looking at it, your Japanese knife is primarily sharpened only on one side. As a result, the cutting edge is angled more steeply. Japaneseknives on Wordpress has some simple pictures illustrating this. This asymmetry is why you can't reliably use a honing rod on it, which relies on swipes to both sides of the edge to keep the ...


2

No, no standard recipe for baking will work on a gas stove. There are a few forgiving types of baked good (like some quickbreads) for which you could find special-tailored recipes which can work on a stove. The recipes are fussy, the result is not as good as oven baked, and they are exceptions. User2052413's answer is an example for one of these recipes. ...


1

I found this on chefknivestogo and I think it explains it quite well. RAY <> A "50/50" usually references an edge. So on the cutting edge, it is an even 50/50 "V". It can be 50/50 at 12 degrees or 50/50 @20, but each sides angle is equivocal. A double bevel is a knife design created by grinding. So from the spine to the cutting edge, there is a ...


1

I would not use a regular pan on a wood fire bbq grill (even on a stone). You can use a cast iron dutch oven (or maybe a Japanese cast iron rice cooker). After that, you will need to keep control of the heat your grill generates at it can get really hot in a dutch oven. Nice grill btw.


1

There are many companies which produce glassware that is safe for the oven. Although many of these products resemble sauce pans or skillets, they really are casseroles for use in the oven. If you place them on an electric eye or a gas flame, within a minute they will explode into tiny fragments, usually leaving the handle behind. I had purchased a rather ...


1

Hard chopping will not destroy the knife, but it will dull the knife faster. The edge of a knife is extremely narrow. As a result, regular use will push the edge to the left or right, leading to burrs. Hard impacts accelerate this process, and can even cause the edge of the blade to chip. Knife blades stay sharp longest when they are used gently and on soft ...


1

A denture cleaning tablet, used as instructed, followed by a little brush action does a pretty good job of cleaning up a tea filter cup! I've also used it on my tea cups to clean the insides.



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