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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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2 votes
0 answers
39 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 ...
1 vote
1 answer
144 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 ...
8 votes
2 answers
290 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 ...
0 votes
1 answer
104 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 ...
2 votes
3 answers
850 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 ...
4 votes
3 answers
573 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 ...
0 votes
0 answers
165 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 ...
0 votes
2 answers
450 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 ...
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 ...
0 votes
1 answer
348 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 ...
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 ...
4 votes
6 answers
757 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 ...
8 votes
10 answers
213k 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): ...
0 votes
0 answers
626 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 ...
1 vote
2 answers
311 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 ...
5 votes
6 answers
4k 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
4 answers
3k 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 ...
1 vote
2 answers
279 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 ...
0 votes
3 answers
11k 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 votes
5 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 ...
2 votes
4 answers
74k 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 ...
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 ...
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 '...
8 votes
2 answers
3k 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 ...
0 votes
4 answers
5k views

How to repair a pot with rusted screw on handle

Expanding on How to reattach handles on 30 year old pots?, I have a specific example. This pot has a screw-on handle that has rusted over time. I guess this is common since it is easy to get water in ...
1 vote
2 answers
406 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 ...
6 votes
1 answer
1k 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 ...
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 ...
1 vote
2 answers
2k 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 ...
4 votes
2 answers
3k views

Care Instructions for PTFE Nonstick Pan: Function of First Use 'Seasoning'

After purchasing a PTFE nonstick pan, I noticed something in the Use & Care Instructions with the product for first use: Before using your cookware for the first time, hand-wash with warm, ...
3 votes
3 answers
614 views

What is the purpose of this footed glassware with a large round bowl and a decorative handle?

I inherited a very large collection of glassware, most of it I recognised, some very esoteric (specific vessels for specific kinds of alcohol etc). I've been able to identify and understand the ...
2 votes
1 answer
86 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 ...
0 votes
1 answer
149 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 ...
32 votes
12 answers
15k 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
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, ...
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 ...
7 votes
5 answers
10k 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
830 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 ...
0 votes
2 answers
134 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
787 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
18k 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
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 ...
9 votes
7 answers
49k 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
33k 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
348 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
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 ...
10 votes
8 answers
31k 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
5k 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 ...
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 ...

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