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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0 votes
1 answer
129 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 ...
30 votes
12 answers
12k views

Do pan "pores" exist, what are they, and what are their effects?

There are a number of common cooking lore techniques which revolve around the idea of "pores" in the surface of a pan. Two of the ones I've heard most often: (1) When heating a pan where sticking is ...
1 vote
2 answers
188 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, ...
1 vote
4 answers
16k views

How can I clean dark non-stick pots (e.g. Calphalon)?

We have Calphalon non-stick cookware and it seems, after 5 years, not to want to get clean. Even the best scrubbing leaves kind of a hazy look on them. Additionally, the exterior of our most used ...
1 vote
3 answers
2k views

Spots in Stainless Pots after cleaning in self cleaning oven

Is there anyway to restore the Stainless finish to a pot that has been cleaned in a self cleaning oven. I burned it so badly it was the only way to salvage the pan. Still works great and didn't warp ...
7 votes
5 answers
8k views

How to see if cast iron cookware is enameled?

I have found a cast iron grill manufactured by the French company Le Creuset. This cookware is probably around 20 years old and you can see a picture of the same model below. I'm wondering if this ...
0 votes
1 answer
255 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 ...
2 votes
2 answers
2k 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 votes
2 answers
126 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 ...
4 votes
1 answer
444 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 ...
5 votes
1 answer
10k 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 ...
1 vote
1 answer
938 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 ...
8 votes
7 answers
43k views

Bowed bottom on Stainless Steel fry pan

Is there a way to "fix" my stainless steel fry pan that does not sit flush on my cooktop stove?
4 votes
2 answers
29k views

Is the stainless steel pot pitted by salt water a food safety problem?

I added salt and cold raw eggs to cold water in an All-Clad D5 18/10 stainless steel pot before turning the burner on. After the salt water was boiled and eggs were taken out, I saw a lot white spots ...
2 votes
0 answers
172 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: ...
4 votes
2 answers
1k views

Refinishing Griswold No. 8 waffle iron handles

I'm in the process of restoring a badly neglected Griswold No. 8 waffle iron (885 886 if it makes any difference). I've got all of the cast iron parts stripped down and re-seasoned and just started ...
1 vote
0 answers
438 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 ...
10 votes
8 answers
28k views

Why would heating salt in a pan prevent food from sticking?

Quote from www.saltworks.us: Preventing food from sticking - Rub a pancake griddle with a small bag of salt to prevent sticking and smoking. Sprinkle a little salt in the skillet before frying fish ...
14 votes
11 answers
4k views

Cookware, copper or cast iron or just buy the right tool for the job?

I'm thinking of replacing my motley collection of cheap non-stick and bargain basement steel pots and pans. I'm considering either replacing with cast iron (Le Creuset is probably the best known of ...
1 vote
1 answer
158 views

Can/should I season a cast-iron vessel meant for boiling in the same manner as a cast-iron skillet?

I have just bought a kazan which still needs to be seasoned. I am aware of the existing seasoning approaches for cast iron skillets, which only require the heating of the skillet after rubbing it with ...
5 votes
5 answers
3k 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 ...
17 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 ...
1 vote
1 answer
1k 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 ...
1 vote
2 answers
304 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 ...
3 votes
1 answer
376 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 ...
0 votes
3 answers
4k views

Method to brew a large batch of iced tea without steeping in a plastic container

I have concerns about steeping tea in plastic pitcher because I do not want anything to leach out of the plastic with the hot water. Glass would solve this problem, but it does not handle thermal ...
17 votes
8 answers
107k views

Prevent scrambled eggs from sticking to stainless steel

I'm having the hardest time preventing scrambled eggs from sticking to stainless steel cookware. I've tried bringing the eggs to room temperature before cooking, slowly heating the pan, loads of ...
0 votes
2 answers
404 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 ...
-4 votes
1 answer
110 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 ...
3 votes
1 answer
17k 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?
0 votes
0 answers
68 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 ...
2 votes
1 answer
103 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 ...
6 votes
2 answers
60k 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 ...
5 votes
1 answer
23k views

Do I need to season an old cast-aluminum pan?

I received a cast-aluminum pan as a hand-me-down from my mother's grandmother. As far as I know it was never seasoned while in my mother's possession. A little food will stick on occasion and I wash ...
3 votes
2 answers
180 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 ...
1 vote
2 answers
579 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?
2 votes
1 answer
3k 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 ...
1 vote
1 answer
518 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 ...
22 votes
1 answer
5k 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'...
3 votes
2 answers
2k 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 ...
0 votes
1 answer
301 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
1 answer
406 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 votes
1 answer
592 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, ...
6 votes
8 answers
16k views

White stains and stainless steel cookware

I know this question has been asked before in some form or another, but I can't seem to find a definitive answer. I've looked on SA, chowhound, martha stewart, about.com, etc., and answers seem to ...
6 votes
10 answers
208k views

What kind of cookware is suitable for a glass ceramic stovetop?

I have a glass ceramic stove surface. I need to buy some cookware, but I'm not sure what kind I need to buy. The manual has the following opinions about what cookware I should use (paraphrased): ...
9 votes
2 answers
8k 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 "...
0 votes
2 answers
343 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 ...
0 votes
1 answer
1k 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 ...
-1 votes
3 answers
15k views

My new pan has a max temperature of 350 F but the recipe calls for 425 F. What should I do?

My recipe calls for an oven temp of 425 degrees but my pan can only withstand 350 degrees per manufacturers instructions. If the original recipe called for 15 minutes at 425 degrees. How long would ...
0 votes
1 answer
194 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 ...

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