Questions tagged [equipment]

Questions on selecting, maintaining, and using cooking tools and equipment.

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24 votes
6 answers
18k views

How do you properly clean a cutting board and knife to prevent cross contamination?

I have one very nice cutting board that I like to use with my chef's knife. Because I only use this single cutting board and chef's knife, if I have a recipe that calls for cutting raw meat as well ...
Ben McCormack's user avatar
15 votes
7 answers
13k views

How do you sharpen a serrated knife?

I have some quality serrated knives but over time they get dull. How do I sharpen them?
rbrayb's user avatar
  • 2,322
34 votes
12 answers
19k views

Why not put knives in the dishwasher?

What is it about the dishwasher that harms knives? The only reasons I've found are: You could get cut... I personally have a greater change of getting cut by trying to wash them by hand. The blades ...
JustRightMenus's user avatar
0 votes
9 answers
14k views

Do I need a stand mixer to make good pizza dough? If so what should I get?

A lot of recipes I read for pizza dough call for a mixer. Is that the best way? If so, which mixer should I get? I've seen the kitchen aid and a electrolux. What else should I consider?
Fanzoo's user avatar
  • 672
21 votes
6 answers
19k views

How do you clean a pizza stone?

I have a charcoal grill (Big Green Egg) that has a ceramic insert that can be used as a heat shield or as a pizza stone. My stone is black from drippings and smoke. I'd like to cook some pizza on it,...
Fanzoo's user avatar
  • 672
-2 votes
1 answer
157 views

Where do you buy your utensils for cooking?

I am looking for good companies for stainless steel.
CodeToGlory's user avatar
36 votes
14 answers
8k views

Nonstick cookware or not?

I am looking to replace my >10 year old Calphalon nonstick cookware. I can see the nonstick surface coming off the pans, and am starting to worry about how much of that is getting into our food. I ...
BetsyB's user avatar
  • 521
8 votes
10 answers
17k views

What kind of wok should I get?

I saw the question on the site about preparing a wok, but I'm curious what kind I should get. I have heard of stainless steel, carbon steel, aluminum, etc. Also, there's a non-stick variety. I'm new ...
mouche's user avatar
  • 938
10 votes
9 answers
66k views

What can you do with an infrared thermometer?

Infrared thermometers have plummeted in price in recent years, and are now inexpensive gadgets for the home cook, not to mention the pros. What are the primary uses of an infrared thermometer in the ...
Harlan's user avatar
  • 2,653
17 votes
6 answers
2k views

How can I measure the performance of my stovetop pots and pans?

Am I looking for the ratio of burnt dishes to fine dishes? Well-cooked to not? My general happiness? When should I replace a pot or pan? I am unsure where to begin.
Andres Jaan Tack's user avatar
9 votes
2 answers
1k views

What is the proper usage of a pie bird?

I have one of those ceramic pie birds that vent steam from a pie while it bakes. What benefit does using this provide to the end result? Also, in what types of pies should it be used?
plor's user avatar
  • 952
11 votes
3 answers
9k views

Is it worth to install a gas stove with a big gas bottle in the kitchen?

There are several options when it comes to choosing a stove. From my own experience, electric stoves are not really that great. I guess most households have them because their are convenient to ...
tobiw's user avatar
  • 1,083
13 votes
6 answers
12k views

Is there a way to grate a block of cheese entirely without hurting one's fingers or knuckles?

You know the scenario: You grate the cheddar until you're left with a quarter-inch. What do you do? Try to grate it and risk cutting your knuckles, or pop it in your mouth and enjoy? Usually I do the ...
JYelton's user avatar
  • 2,898
16 votes
7 answers
3k views

How many ceramic knives do I want?

I've heard that ceramic knives are the new thing. It's far easier, though, to find metal knives that look and feel nice. So, budget notwithstanding (within reason) and assuming that I have to buy a ...
Andres Jaan Tack's user avatar
17 votes
7 answers
88k views

What are the advantages of a Santoku over a French Chef's Knife?

When it comes to general cooking knives the santoku and french chef's are generally the ones most often mentioned. Is the style of use very different? The only real difference I'm aware of is that you ...
Ryan Elkins's user avatar
  • 6,203
14 votes
2 answers
20k views

Is it ok to use a metal turner in a wok?

Is it ok to use a metal utensil when turning or serving food in a (seasoned, steel) wok? I suspect that the wok surface may get scratched, but it doesn't seem to cause any problems so far; is it ...
Joel in Gö's user avatar
33 votes
8 answers
126k views

What can I use for a Crème brûlée if I don't have a blow torch?

I've always wanted to make a Crème brûlée but I don't have a blow torch to burn the top with. Is there anything else I can use to get that nice crunchy caramel on top?
lomaxx's user avatar
  • 5,518
11 votes
4 answers
4k views

Which is better to sauté with, stainless steel or Teflon?

Lots of times in recipes, they'll specify using a stainless steel pan, but I find the non-stick aspect of Teflon to be an advantage. Is stainless steel really better, and if so ,What about it makes it ...
Mike Sherov's user avatar
  • 2,345
33 votes
12 answers
120k views

Slow cooking without a slow cooker

I frequently hear people telling me about how wonderful their slow cookers (AKA "crock pot") are. In many cases they're right - meat that tends to come out tough in normal cooking comes out very ...
Aaronut's user avatar
  • 55k
16 votes
8 answers
24k views

Does it take a special type of blender to make smoothies?

Or am I just doing it wrong? I have what I consider a typical blender that you might find in any American kitchen. It's a glass container with a cross shaped blade. The problem I have is that pieces ...
Ryan Elkins's user avatar
  • 6,203
13 votes
7 answers
189k views

Can cheesecake be cooked without a spring-form pan?

I don't have a spring form pan but I watched a show where they seemed to cook their cheesecakes in regular pans. Is this possible or did I just not notice that they were in fact spring form pans? I ...
Ryan Elkins's user avatar
  • 6,203
25 votes
9 answers
124k views

When baking, is it better to use a gas or electric oven?

I'm looking for an oven and wanted to know if there is any difference between a gas or electric oven when it comes to baking things like cakes, biscuits and scones?
lomaxx's user avatar
  • 5,518
56 votes
10 answers
6k views

How should I care for my knives?

I've finally put down the money to buy a quality knife and it's sharpness is amazing! How do I take care of it so that the edge lasts and the knife stays sharp?
Eclipse's user avatar
  • 2,637
26 votes
9 answers
2k views

Unnecessary kitchen gadgets: a reference [closed]

There are a lot of advertised tools and electronic gadgets for every field; the kitchen is no exception. In my experience, there are a lot of useful tools for specific purposes (a garlic press, for ...
47 votes
7 answers
30k views

How do you clean a seasoned cast iron skillet?

I have a seasoned cast iron skillet, and I don't want to mess up the seasoning when I'm cleaning it. What do I use and what don't I use to get it back to clean? I've heard not to use soap and to ...
plor's user avatar
  • 952
5 votes
2 answers
542 views

Should I purchase and use a grease or oil splash screen?

I use a sauce pan often for grilling chicken or frying bacon, and a lot of grease tends to splash out. There are fine mesh screens available with a handle designed to cover the pan without creating a ...
JYelton's user avatar
  • 2,898
4 votes
1 answer
134 views

How to stop sweet/sugary dressings from ruining a baking dish?

Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime. The problem however is that the sticky sweet lime ...
Binary Worrier's user avatar
97 votes
13 answers
14k views

What knives are "required" for a serious home kitchen?

I consider myself a serious home cook. What knives are essential?
Nathan Koop's user avatar
  • 1,435
26 votes
7 answers
3k views

Cutting boards: What are some general tips on purchasing and using a cutting board?

I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and storage. What are the pros and cons of the ...
JYelton's user avatar
  • 2,898
18 votes
6 answers
19k views

Can you hone a knife properly by using another knife?

I recall seeing this in movies. Can it be called the poor man's steel?
Curry's user avatar
  • 1,794
27 votes
4 answers
3k views

Wok preparation and caring

What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust?
statenjason's user avatar

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