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accepted Navigating the different types of cookware - new kitchen advice
Jan
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comment Navigating the different types of cookware - new kitchen advice
No need to convince me of the safety of seasoning. It is a matter of perception and yuck factor, not knowledge (in fact I am considering whether it is on topic to post a separate "Strategies for dealing with hygiene anxiety" question)
Jan
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answered What is nattō supposed to taste like?
Jan
27
comment Navigating the different types of cookware - new kitchen advice
Thanks, I got your point, though for reasons I didn't mention the seasoned cast iron is not an option in my case (my wife has hygiene prejudice against seasoning with oil). Also, while I am sure that a good cook can do a lot with little, empirically I have found there to be a difference between cheap and somewhat expensive cookware, both in ease of use and longevity.
Jan
27
comment Navigating the different types of cookware - new kitchen advice
Thanks, by ceramic non-stick I meant the new Bialetti Aeternum series and the WMF Ceradur. Although not explicitly mentioned, they sound quite similar to the (disappointing) ones described in this article: cooksillustrated.com/equipment/overview.asp?docid=20400
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revised left lasagne out for 2 hours 45 minutes before refrigerating. Safe to eat?
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revised left lasagne out for 2 hours 45 minutes before refrigerating. Safe to eat?
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Jan
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comment left lasagne out for 2 hours 45 minutes before refrigerating. Safe to eat?
To whoever downvoted this question - please be so kind to state a reason for doing so. The poster had legitimate (though overblown) concern and deserves a real answer.
Jan
27
answered left lasagne out for 2 hours 45 minutes before refrigerating. Safe to eat?
Jan
27
revised Navigating the different types of cookware - new kitchen advice
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revised Navigating the different types of cookware - new kitchen advice
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