Skip to main content

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.

Filter by
Sorted by
Tagged with
1 vote
1 answer
107 views

Was there ever a nonstick RevereWare copper-bottom pot?

I’ve come into possession of a (in poor condition) Revere Ware copper-bottom steel pot and am trying to figure out something puzzling about it. According to the person I got it from, it originally had ...
fyrepenguin's user avatar
  • 1,150
1 vote
1 answer
205 views

How to remove a bad smell from ceramic cookware?

I have a ceramic pot like this one (image below). Something in it became moldy, and the stench is unbearable. I cleaned it thoroughly several times, using dish soap. I tried to run it in a dishwasher ...
C. Crt's user avatar
  • 200
0 votes
1 answer
149 views

Spots and gray residue on stainless steel pot after boiling water [duplicate]

This is new stainless steel pot, before I start using it I boiled water and get those spots in the bottom of pots. I removed them by napkin and it was dark. I boiled water again and second results ...
Erekle Mamaladze's user avatar
0 votes
0 answers
190 views

My marble coated pan is scratched, is it safe to use? [duplicate]

Related to My marble coated pan is scratched, still safe to use? But the question was never answered. It was closed and the answer was redirected to answers about Teflon pans and ceramic pans, both of ...
Help's user avatar
  • 1
2 votes
3 answers
4k views

Best way to deal with drying dishware to minimize hazards?

I have a glass/ceramic bowl. I've used the bowl so now I gotta wash it; instead of using a dish cleaner I manually wash it with soap and rinse it off with hot steamy water for about 1 minute. I pour ...
Xyd's user avatar
  • 139
2 votes
2 answers
2k views

Are non-glazed or matte glazed clay mugs safe for containing hot drinks? [video included]

https://www.youtube.com/watch?v=8RwP6ISf0GY These were a recent purchase, so they had a very strong smell of "paint" out of the box. First thing I did was submerge them in water. It's ...
PrashanD's user avatar
  • 217
2 votes
3 answers
913 views

Why wouldn't a cast iron pot rust/corrode if I cook liquids in it?

Cast iron cookware newbie here. I've been told that it's okay to make soup in cast iron, but that the soup should not remain in cast iron after it's cooked, otherwise the pot will rust. But hot or not ...
new__LocalHost's user avatar
8 votes
2 answers
295 views

How important is material thickness in really large cooking pots?

I need a stainless steel pot of 100 liters or maybe even bigger for cooking. They sell at different wall material strength at the wholesale, varying from 0.8mm to 1.6mm (they all have sandwich bottom ...
lisa's user avatar
  • 81
0 votes
0 answers
652 views

My marble coated pan is scratched, still safe to use? [duplicate]

Recently, I noticed that there seem to be scratches on my pan. And the scratches looks brownish. The pan is a non-stick marble coated pan, and here is the picture of my pan, with scratches on it. May ...
Johnson's user avatar
  • 133
4 votes
6 answers
773 views

Why does my IKEA pasta pan take so long to cook pasta?

I have a dedicated stainless steel pasta pan (well I assume that is what IKEA intended it for). It comprises of a pan, unventilated lid and a perforated liner which is designed to be lifted up by the ...
Greybeard's user avatar
  • 6,130
0 votes
1 answer
366 views

Why does Marco Pierre White use a spatula instead of a Soup Ladle?

https://youtu.be/yeg67jnZozU I usually use a soup ladle when making soup. I see Marco using a spatula when making his soup in the linked video. Why is that? I get that plastic utensils are preferred ...
Neil Meyer's user avatar
  • 4,892
1 vote
2 answers
283 views

Use a hotplate at least as big as your pan in order to prevent warping, true?

Use a hotplate at least as big as your pan in order to prevent warping I read this in other question's answer. I have never heard of this before today. I had always believed that, as the core is ...
paulj's user avatar
  • 310
2 votes
1 answer
1k views

What happens to nitride-treated carbon steel skillet if overheated?

I just got a nitrided carbon steel skillet that has a max temp of 450f. This is supposedly the max temp of the treatment, but I can't find anything about what happens if it does overheat. Does it ...
Robert 's user avatar
10 votes
7 answers
5k views

What is this type of cookware called used for roasting and baking?

I'm looking for the English name for this cooking utensil: It can be used for roasting on top of the stove, or it can be put in the oven for slow cooking. I've stumbled upon 'roasting dish', or '...
Velvet's user avatar
  • 213
0 votes
2 answers
465 views

Is a stainless steel stain in a pressure cooker safe?

I placed a stainless steel idli stand in a pressure cooker (unsure if the cooker is Aluminium or steel, but it has the word "wrought" etched on its worn out bottom), poured some water into ...
Nav's user avatar
  • 1,348
8 votes
2 answers
4k views

Do stainless steel sauce pots wear out and how can I tell if it needs replacement?

Perhaps a chef who has lots of experience with cookware might know when to or when not to replace a stainless pot. I use the pot for cooking great northern beans and it has been used for maybe 60 ...
Sedumjoy's user avatar
  • 854
1 vote
2 answers
426 views

What should I do to repair the surface of this cast iron pan?

I got this cast iron pan several years ago, and tried more than once to season it according to recommendations from articles I read. Each time, the process involved something like rubbing it with oil ...
xyz's user avatar
  • 121
10 votes
2 answers
4k views

Is it dangerous to stack stainless steel cookware?

I have a set of stainless steel tri-ply cookware (non-coated). To save space inside my cabinets I stack fry pans and saucepans inside each other (smaller in bigger ones). I wonder is that safe? They ...
Robert Kusznier's user avatar
2 votes
1 answer
87 views

Discrepancy of convention for specifying dimensions between stovetop and baking pans

I noticed what appears to be a discrepancy, and I would like to confirm. When skillet manufacturers assign labels to their wares (cast iron, triply, etc), then a "12″ skillet" has a bottom ...
Sam7919's user avatar
  • 817
0 votes
1 answer
150 views

Looking for a butter dish with space for spreader

This is a very specific question 😂. I like to keep room temperature butter in a small dish to spread on bread or drop into my cooking. I always keep a knife or spreader nearby that I reuse for the ...
canary_in_the_data_mine's user avatar
1 vote
2 answers
206 views

Why is the Gastronorm system based on 530 × 325mm?

I met the Gastronorm system tonight, by accident, and discovered it was based on a standard container size of 530×325mm. Wholly logically, other sizes are fractions or multiples of that 1/1 standard, ...
Robbie Goodwin's user avatar
0 votes
1 answer
875 views

What could be the history of this pan?

I inherited this aluminum frying pan from my grandmother who passed away in 1998. Since then, it has mostly sat in the cabinet thanks to its distinct downward bulge in the center, and its ...
Aldus Bumblebore's user avatar
0 votes
2 answers
135 views

Compensate for low-performance gas stovetop

Disclosure: this question and topic relates strictly to kitchen gadgetry rather than anything else. My range is horribly lacking in multiple ways, and it has (despite my best efforts to accommodate ...
nate's user avatar
  • 377
4 votes
1 answer
811 views

Can I use regular gas (stove) cookware (pots and pans) in a fireplace?

I went somewhere with a fireplace. Let's say the place and cookware are mine. The kitchen works with fire (gas stove), so the cookware works for gas (I've used it before for a long time). According to ...
M.K's user avatar
  • 1,421
1 vote
0 answers
1k views

How safe is the patina layer on seasoned cast iron or carbon steel cookingware?

How safe are iron and carbonsteel pans? Or can they be misused making them unsafe? For instance, have food safety authorities already reviewed this? Is there a regulation or at least a published ...
Sextus Empiricus's user avatar
1 vote
2 answers
329 views

Can/should I season a kazan in the same manner as a cast-iron skillet?

I have just bought a kazan which still needs to be seasoned. For those who are not aware what a kazan is – it is a cast-iron vessel, shaped roughly like a half-sphere (similar to a wok but deeper). It ...
user149408's user avatar
2 votes
0 answers
360 views

What are the proper dimensions for a 4 or 5 inch Pie Pan?

When an Australian recipe meantions a 4 inch or a 5 inch pie pan, are the pans shown below what is meant? 4" Pie pan 5" Pie pan 4.3"x2.9"x1.3"(10.922x7.366x3.302 cm)volume: ...
Mark Johnson's user avatar
16 votes
5 answers
3k views

Are these pots suitable to cook in?

My mother recently bought these from an old second hand shop because she thought them pretty, but I am just wondering if they are suitable to cook on the hob. I tried to google them on Google images ...
ーPatrycja's user avatar
1 vote
1 answer
3k views

Can you season over some thin flash rust and get a usable pan as a result? What are the downsides of doing so?

I've had a carbon steel pan with some thin flash rust spots. I've tried to remove them by scrubbing, but after applying a new layer of seasoning it turned out I hadn't removed all of it. While I find ...
JJJ's user avatar
  • 564
1 vote
1 answer
4k views

Is it safe to use an enamel/cast iron Dutch oven with small cracks and worn enamel

I have a few-years old enamel/cast iron Dutch oven. I haven’t looked after it that well, and the inside is showing small cracks (crazing), and there is some grey discolouration which looks almost like ...
Chriiis's user avatar
  • 11
1 vote
2 answers
1k views

What is this cast iron skillet with diagonal ribs intended for? [duplicate]

I'm not actually sure if "skillet" is the right word for this, but it seems close. We got this second hand, so not sure of its origin. The particular feature that I'm not sure of is the set ...
StayOnTarget's user avatar
3 votes
1 answer
596 views

Is it safe to cook pancakes on a copper surface?

I've read a lot about copper cookware and how it's useful for heat management and its non-stick qualities, as long as it is tinned. But after watching this video showing a Korean restaurant preparing ...
Zombie Chibi XD's user avatar
0 votes
2 answers
1k views

How does the metal of a baking sheet get burned?

My kid wanted to boil a kettle of water on the back burner. An empty baking sheet was sitting on the front (we had baked some cookies earlier). They accidentally turned on the front burner instead of ...
Foo Bar's user avatar
  • 101
-4 votes
1 answer
140 views

What causes pollution when cooking? [closed]

I'm having trouble finding the right search terms so perhaps I am just missing some obvious resources. Sorry if that's the case. It is sometimes brought up that cooking causes pollution. I learned of ...
Luc's user avatar
  • 95
0 votes
0 answers
82 views

Where can I find information on a given pan's bottom diameter?

I am currently looking for a small pan. I measured the plate (ceramic) where it would be used (15 cm) and started looking for 15 cm pans online with little success. So far I've discovered that the ...
Sergio A. Figueroa's user avatar
2 votes
1 answer
122 views

Stainless steel in contact with molten plastics - useable after cleaning?

(Context:) Years ago, I borrowed a stainless steel pot to an acquaintance. When they returned it, they apologised and said they had accidentally molten significant parts of a plastic ladle in it. As ...
Felix Emanuel's user avatar
1 vote
2 answers
1k views

Can putting frozen food in a hot ceramic pan cause a thermal shock?

Can putting frozen food in a preheated ceramic coated non-stick pan cause a thermal shock and ruin the pan?
Nicholas Solari's user avatar
2 votes
1 answer
4k views

Mineral B vs carbon steel frying pans

I am looking to buy a frying pan but the material has confused me. One is said to be Mineral B, the other is carbon steel. I was confused about the differences between the 2 materials. Thankfully, I ...
MyDaftQuestions's user avatar
1 vote
1 answer
2k views

Are bonded stainless pans safe to use if they make knocking sounds?

We were gifted a set of Cuisanart stainless steel (impact bonded) pots and pans last Winter and use them fairly heavily for cooking at home. We just started to notice however that a few of the smaller ...
other_dave's user avatar
21 votes
1 answer
6k 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'...
John's user avatar
  • 575
0 votes
1 answer
757 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 ...
Alex M's user avatar
  • 122
5 votes
1 answer
691 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 ...
hawkeye's user avatar
  • 1,429
3 votes
1 answer
799 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, ...
crmdgn's user avatar
  • 1,582
0 votes
1 answer
2k 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 ...
Vikas's user avatar
  • 177
0 votes
2 answers
1k 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 ...
Vikas's user avatar
  • 177
4 votes
6 answers
8k 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 ...
that-hopeful-idiot's user avatar
0 votes
1 answer
584 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 ...
cyan txt's user avatar
  • 344
2 votes
2 answers
22k 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 ...
miken32's user avatar
  • 602
1 vote
2 answers
4k 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 ...
user avatar
1 vote
1 answer
307 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 ...
user avatar

1
2 3 4 5 6