Questions tagged [cookware]

For questions about identifying, choosing, and using kitchen vessels for preparing food such as pots, pans, and dutch ovens and includes containers such as cake/muffin tins and other bakeware. These come in a wide variety of materials including cast iron, stainless and carbon steel, copper, aluminum, ceramic and glass, and stone. This tag should not be used for questions about cooking utensils like whisks or ladles.

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21
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1answer
3k views

What are the advantages of seasoned cast iron vs enameled cast iron?

I have a 10" Lodge skillet that I enjoy using, but would like a larger (~15") version for using stove top, on my BBQ (gas weber and big green egg), and in the oven as a large roasting pan. I'...
0
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1answer
48 views

Can I use this air fryer basket with a non-stick coating as a grill basket?

Scenario For (reasons), I have an extra inner basket for this model of air fryer. I have completely removed the handle assembly; what I'm left with is a single piece of non-stick coated metal. I've ...
5
votes
1answer
215 views

Can I adapt a baking recipe for a Dutch Oven to a Casserole Dish?

I'm cooking a recipe for a Bread that requires a Dutch Oven. All I have is a Casserole Dish. The recipe calls for 40mins then 20 mins in a 400F Oven in the Dutch Oven. My question is: Can I adapt ...
3
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1answer
534 views

Does wear and tear limit the usefulness of a Dutch oven?

I bought a no-name Dutch oven* about eighteen years ago and have used it steadily since. It continues to serve me well, but I'm wondering whether I need to worry about the wear and tear on the enamel, ...
0
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1answer
105 views

What is the meaning of a circle on induction cooktop?

If you see prestige induction cooktops, all of them have a cricle over it. What is the importance of it or what does it indicate? Does it mean the pot/wok base area, which touches the surface of ...
0
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2answers
55 views

Is induction cooktop supposed to heat with pauses?

I came to think about this today. I was using my Prestige Induction for 1 year. When the power is upto 500, the heating doesn't work continuously. It heats for 4-5 seconds, then pauses for 1 second ...
2
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1answer
136 views

I was able to cook on an induction stove with a non-magnetic pot, why?

As far as I understand, induction cookers transfer current (via eddy current) to the pot which heats up due to its resistance to the current. Because of this, induction pots and pans should be ...
0
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1answer
104 views

Is it a bad idea to pour water on a pan without letting it cool off? [duplicate]

Obviously I have enough common sense to not add pour water into boiling oil, but after the cooking is done I try to add water to the pan so it's easier to wash. Usually I let it sit there cooling off ...
2
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2answers
2k views

Maximum oven temperature for glass cookware

Is there a maximum safe temperature for cooking with a glass casserole dish in an oven? Got some Dutch ovens on the bottom rack at 240C (450F) and wondering if I dare put a Pyrex dish on the top rack ...
1
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2answers
112 views

I removed some of the black metallic covering of my pan, is it still safe to use? [duplicate]

I have a Seagull "4 star" "Marathon" "non-stick cookware" pan. I have decoated much of the black metallic coating of that pan with a stainless metallic scotch brite. I made the above decoating the ...
1
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1answer
67 views

What are unique properties or advantages of tagine?

Recently I saw a tagine from Le Creuset and tried to gather more information about it (materials, usage, etc.). But I could not figure how it sets itself apart from Western pots (be it cast iron or ...
3
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2answers
249 views

Balti versus European cookware

I've read about the Balti bowl (the cookware, not the dish). Apparently, one can cook specific recipes with it. For example, it is used to prepare a curry over intense heat. In particular, I was ...
3
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2answers
125 views

Can I used induction ready cookware with traditional stoves?

I am thinking of buying some induction ready cookware, but I still do not have an induction stove - I am planing to buy this sometimes in the future when redoing my kitchen. Can I use this induction ...
13
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4answers
5k views

Is a borosilicate glass pot safe to use on a gas burner stovetop?

I've seen similar questions about Pyrex, but as I understand it Pyrex manufactured in the United States is now made from tempered soda-lime glass, so I am not asking about that. UPDATE: To address a ...
3
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3answers
207 views

Induction cookware not working with some induction cookers

We have a Kitchen Aid cooktop and bought a 7 piece Kitchen Aid cookware set. Six pieces work fine, one does not. The 1.5 Q pan will not work on the cooktop. But it works on the Panasonic induction ...
1
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1answer
187 views

Is it ok for a cast iron skillet to have small visible pores on their surface? [duplicate]

I just got my first cast iron skillet, it's brand new pre-seasoned. While I know cast iron is generally porous, I was surprised to see actual visible pores in there. Is it normal for cast iron ...
2
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1answer
291 views

Is a degraded Teflon pan toxic to all of its users?

We have an induction cooktop at home. We use a teflon pan from IKEA, roughly 24 cm in diameter. This pan is frequently used on level 7 of the induction stove. Based on limited measurement with an IR ...
2
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0answers
52 views

What can deform/bend a stainless steel skillet? [duplicate]

One month ago I bought a set of stainless steel cookware from Cuisinart. Today I noticed that the smallest pan is not flat - the base has bended so that the center is a little lower than the edgees. ...
1
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2answers
233 views

Is my Anchor Hocking Oven Basics glass measuring cup inaccurate?

For measuring I usually use my red plastic Betty Crocker cups. While rearranging some dishes, I noticed the 1 cup line on the 2 cup Anchor H one looked off - greater than one cup. I poured one cup ...
8
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3answers
3k views

Can I utilise a baking stone to make crepes?

If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and will it distribute uniformly or it will ...
0
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0answers
75 views

Stainless steel pan discoloration [duplicate]

I couldn't find something that resembles this but one day I used my stainless steel pan and I think I didn't clean it properly so I woke up to discover these "stains" on it (BKF didn't help scrub them ...
2
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2answers
321 views

Does the LPG stove flame intensity reduces during winter?

My LPG gas stove flame is little low now a days. I have cleaned all removable parts myself, but not helped. I suspect the low temperature on winter (~18°C in winter mornings, tropical region) might ...
0
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1answer
277 views

Water repellent-like residue on pot when cooking vegetables

When I boil vegetables including broccoli the pot gets a water repellent-like residue at the water line that is very hard to remove. There is also residue similar to when cooking beans on the sides of ...
-2
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1answer
982 views

Is food safe to eat with grey or black residue on it?

I noticed that every time I leave my food over night in my stainless steel caserole dish, there is this grey/black residue on it. I ate some of the food but after I saw this residue, I got scared the ...
2
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2answers
2k views

Ceramic non stick pan, light scratches after first use?

I bought a new non-stick pan yesterday which is stone/ceramic non stick. I triple checked it before I got it home to see that there are no scratches already from shop etc etc. After I heated it, and ...
-4
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1answer
142 views

By definition, cooking is the process of preparing food by applying what? [closed]

Cooking is collectively made up of what necessary ingredients?
0
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2answers
3k views

how can I save banana milk shake from being black?

We often see that when we make banana milk shake and keep in refrigerator after some hours it getting black.why it do so and how we can save it for a long time from being black?
3
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2answers
298 views

Fat free cooking in 18/10 stainless steel cookware

I'm considering a set of stainless steel cookware from either AllClad or Inoxia Both cookwares are made of 18/10 stainless steel but Inoxia states you can cook fat free in their cookware: During ...
0
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1answer
91 views

Stainless steel pan

It's stainless steel pan. After using it for steaming chicken, fish, the pan has got brown/stains (pls see picture). Cannot be removed with baking soda and stains are smooth. Should I continue to use? ...
5
votes
1answer
526 views

Is it really necessary to avoid using soap on a cast iron skillet?

Hello Seasoned Adviced community! When talking about cast iron skillets, it is common to hear the advice "don't ever use soap to wash the skillet." However, I rarely hear specific reasons for why it ...
3
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2answers
808 views

Scratched coating in old ice-cream maker: is it safe?

I got an old ice-cream maker at a thrift store (Vitantonio's Gelato Modo II). The bowl has a Teflon coating. There is a chip in the bottom about half the size of a dime, below which there appears to ...
1
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1answer
4k views

Is there a way to un warp a pan bottom? [duplicate]

I have recently moved into a new home, and for now, I'm stuck with a horrible electric glass top stove. My old place had a gas stove with a continuous grate across the cooking surface. All my pans ...
5
votes
2answers
6k views

Black spotting/dust in stainless steel utensils.Is this mildew?

I moved into this house a couple of months ago and bought some high quality stainless steel utensils with me from my house. I am noticing some black spots that don't go away with scratching or washing ...
2
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2answers
201 views

My hotpot has a stand attached to it

So my dad bought a hot pot. I know what you cook in a hot pot. It says in the bottom "Hot Pot." But the bottom isn't what I expected. Normally, a hotpot is in a bowl shape. But this one has somewhat a ...
4
votes
1answer
696 views

Skillet rust (?) and next steps with regard to seasoning

Yesterday, I got a cast-iron skillet, and the first thing I did was try to season it. I washed it vigorously with soap and water, then rinsed it for several minutes. After drying it with a paper ...
2
votes
1answer
9k views

Is it safe to cook in discolored stainless steel pots?

I sauteed some fresh cut veggies in a stainless steel wok and it has a rainbow tinge on the inner bottom? Is it safe to continue using this wok for future cooking?
3
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2answers
1k views

What size pan should I use if I want to split a recipe in half that calls for a 13x9 inch pan?

I have a recipe that calls for 13x9 glass pan, which I have used over and over successfully. This year for holidays I would like to split the recipe so that I get two smaller end products to give as ...
1
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3answers
211 views

What squeezes out juice better, auger or press?

I'm thinking to buy manual juicer. I considering two options: plastic auger one or thick aluminium press. Like this: And this:
1
vote
1answer
786 views

What is the way to use a readymade double boiler with whistle?

I have purchased this double boiler. It is written that we have to fill water after opening the whistle. How much water am I supposed to fill? How do I know that? I filled it completely with water....
5
votes
1answer
569 views

What skillet pan to use for making spring rolls wrappers?

I'm trying to make spring rolls wrappers. My dough looks fine, but it doesn't stick to the skillet. What skillet is the best? I'm trying with non-stick ones (teflon and seasoned cast iron) but I ...
2
votes
3answers
890 views

non-rusting sauce pot for boiling water

I am trying to find a way to boil 1-2 quarts of water for 10 minutes and want to be absolutely sure that the pot doesn't leak any chemicals into the water. I have tried 3 stainless steel sauce pots ...
5
votes
4answers
2k views

Tramontina lid stuck to pot

Loved my tramontina 3 piece induction system from Costco until this happened. Was boiling some eggs as I do every morning and had done for 9 days in a row with this system. This morning I might have ...
1
vote
1answer
94 views

enamelled pot with a chip on the outside on the bottom

I have an enamelled pot with a chip on the outside on the bottom. This isn't a problem, is it? It is about an inch long and maybe an eighth of an inch wide.
3
votes
1answer
5k views

Is using a frying pan to boil water for pasta a good or a bad idea?

I just found out how my girlfriend makes pasta: She uses a (non-stick) frying pan to boil the water. I told her she should use a cooking pan. When she asked why I did not have a response. After some ...
0
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2answers
164 views

Why have a stainless steel griddle instead of simply a stainless steel pan?

I've seen a lot of gas cooktops that have stainless steel griddles built into them. This seemed like a useful feature, but it occurred to me that I could just throw on a stainless steel pan, ...
1
vote
1answer
961 views

How did I strip the patina off my wok?

I do not have much experience or knowledge of cooking, but I've slowly been learning. Today I followed this recipe: Beef Stir-Fry. Besides some vegetable substitutions, I had a bit more meat and ...
2
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3answers
56k views

Use non-inductive pans on induction cook top

I moved to new place with inductive cook top. But all the pans I have are the normal non-inductive pans (ceramic and stainless steel). I tried using them with no luck. Cooktop shows error, keeps ...
5
votes
2answers
256 views

Roasting rack? I'm stumped as to what this is…Help! :)

A friend gave me a bunch of her old inherited cooking accoutrement and I'm not entirely sure what the function of this is. Anyone know?
3
votes
1answer
4k views

What's happening to the coating on the OUTSIDE of my roommate's non-stick cookware as we wash it?

My roommate has a set of non-stick pots and pans. They advertise themselves as dishwasher-safe, so we typically machine-wash them. The exterior of the pans is not bare metal; it's covered in some ...
0
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2answers
2k views

Can the non-stick coating be removed from cookware and still be useable?

I have an old but very useful baking sheet. It is heavy-gauge aluminum, and in reality having had it for so long it is unlikely that I would be allowed to replace it. Here is a photo to give any idea ...

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