Questions tagged [pan]

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7 votes
3 answers
4k views

Is it true that a roasting pan shields the bottom of a turkey from heat in a conventional oven?

I saw some comments from people who said it's not a good idea to roast a turkey in a pan with deep sides, because the sides will block air flow from reaching the bottom of the turkey, resulting in ...
pacoverflow's user avatar
0 votes
0 answers
56 views

Is my iron cast pan properly cleaned? [duplicate]

As you can see, there is a black area on one half of my iron cast pan: Is this normal? Or I'm not cleaning my pan properly? I did it with salt and a sponge (while the pan was hot).
wyc's user avatar
  • 235
1 vote
2 answers
488 views

Glass pan for sourdough?

Can I successfully use a lidded round glass baking dish do to bake a sourdough bread? I have not made sourdough before. Just need to know if I really need to buy a cast iron dutch oven for this.
Nelda's user avatar
  • 11
0 votes
1 answer
266 views

Why are brand new out of the box cast iron skillets black?

Iron is a grey metal. I read that when you cook it turns black from a reaction to the food. But this has never been used. I tagged utensils but technically this is not a utensil or is it.
Sedumjoy's user avatar
  • 800
1 vote
1 answer
501 views

The cast iron pan changed color after machine-dishwashing

My cast iron pan is new, clearly black, like deeply black. In the instructions, it is mentioned that it can be put in a dishwasher (not recommended, but it could be). The first time putting it in the ...
Sofiane's user avatar
  • 13
0 votes
0 answers
430 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
5 votes
1 answer
458 views

What are the best ways to dry seafood before cooking/searing on the pan?

I'll buy refrigerated or frozen shrimp, ahi tuna, mahi-mahi, scallops (especially important to dry), let them defrost a day before in the fridge, and seek to dry them off before laying kosher salt and ...
Prospero's user avatar
7 votes
1 answer
3k views

What are these two brown spots in my enamel pan?

Recently two brown spots appeared on my enamel pan. They are some distance apart, but appeared around the same time and have a very similar look, with a dark spot surrounded by a whiter area and a ...
ROIMaison's user avatar
  • 173
1 vote
0 answers
331 views

I recently purchased a wok from goodwill however I cannot figure out if it is carbon or stainless steel

I tested the wok with magnets and they stick, so aluminum is ruled out. It definitely is not cast iron, and it has a small “china” text etched into the small handle connector. Not a complete round ...
Compreturnum's user avatar
1 vote
2 answers
129 views

Thick bottom vs thin bottom pan: how does it affect sauté?

Last weekend I prepared some sautéed yam for some guests. I usually prepare it in a non-stick steel pan with thick bottom, and I have to be very careful in flipping it at the right time to avoid ...
L.Dutch's user avatar
  • 1,300
1 vote
2 answers
117 views

How do I know what kind of coating is on this pan?

My family bought a pan in France. There is very little information about this pan (it's a Monoprix brand), but the label attached to the pan says that the pan's material is aluminum and the coating is ...
Enivid's user avatar
  • 563
0 votes
1 answer
242 views

There are black stains on the kitchen tissue when I wipe my pan after washing, is it safe to use the pan?

After washing my pan with dishwashing liquid, I was wiping it dry with a kitchen tissue and noticed black stains on it. So I washed the pan again with dishwashing liquid and wiped it but the black ...
xrosaber's user avatar
1 vote
2 answers
146 views

What kinds of stains are these and how do I remove them?

I recently bought an All-Clad D3 4qt sauce pan. I've used it exactly twice. I boiled water with the pot filled 2/3rd to 3/4ths of water and then once it was boiling I boiled spaghetti noodles in it ...
gman's user avatar
  • 318
2 votes
1 answer
3k views

Remove burned-in oil from aluminum pan

I have a old camping cooker from Trangia. It comes with an aluminum pan (no non-stick coating, just plain aluminum), and when I last used it and made some eggs, due to the cooker being slightly tilted,...
Boldar's user avatar
  • 21
7 votes
1 answer
1k views

Why do some springform pans have bumps all over the bottom piece?

Some springform pans have a perfectly flat bottom piece, but other springform pans have a bottom piece with bumps all over it, such as this one: Do the bumps serve any purpose? I have never used a ...
pacoverflow's user avatar
1 vote
2 answers
448 views

Is exposed copper pan safe for frying fish?

I restored this copper pan that has exposed copper areas. I will only use it for frying fish. It's safe to use? Any advice on use/care for the exposed copper?
Candid Moe's user avatar
0 votes
1 answer
211 views

Difference between dense materials and materials with high heat capacity (e.g. for pans)?

TLDR: In the context of pans/cooking, is high density and high heat capacity basically interchangeable? If I have two pans such that it takes approximately the same energy to heat them to the same ...
simplemind's user avatar
3 votes
2 answers
995 views

Why would using a tall baking pan cause the top of a cake to be darker?

I'm reading a review of cake pans. Most of the round pans in the review are 2 inches tall. However, there is one round pan in the review that is 2.5 inches tall, and the review had the following ...
pacoverflow's user avatar
2 votes
1 answer
993 views

Can I use a metal spoon on aluminium pans?

I used a stainless steel spoon on a brand new aluminium pan (Agnelli pan), and I created some scratches (those darker lines in the attached picture). Are those scratches going to affect the safety or ...
Alessandro Cosentino's user avatar
1 vote
1 answer
1k views

How to adapt Bundt cake recipes to other size Bundt pans?

I just impulse-purchased a couple of adorable Bundt pans that are 6" in diameter. Since this is not a standard size, how should I adapt recipes intended for other size Bundt pans? (Google tells ...
wordsworth's user avatar
9 votes
2 answers
445 views

How to use this pan?

Does anyone have any idea what this pan is called? It has a bottom dish and a rack that sits on top with several “legs”. It has a cover. There is a hole in the center of both the bottom part and the ...
Liz Honig's user avatar
1 vote
1 answer
8k views

What is the best practice to making good fried rice without sticking to the pan?

I just made fried rice earlier in a stainless steel frying pan to test the extent as to how much it will stick. I coated the pan with oil and initially placed garlic, then once the garlic was brown ...
Pherdindy's user avatar
  • 283
0 votes
2 answers
751 views

Can I stack pots while cooking?

I have a one-burner induction cooktop and I use a stainless steel pot to cook various things, like rice and spaghetti. But I always get burnt rice or food stuck to the bottom of the pot, regardless of ...
Eddie Kal's user avatar
  • 433
17 votes
4 answers
6k views

How do you properly and consistently pan-sear shrimp?

Anytime I attempt to pan-sear shrimp, I struggle to achieve a perfect char. I typically turn the stove on high, pre-heat a stainless steel pan, use butter + olive oil, and then add the shrimp for a ...
Eric's user avatar
  • 273
21 votes
5 answers
9k views

How to use a ridged cast iron griddle?

While shopping the other day, I purchased a cast iron pan that has ridged griddle lines in it. I thought "oh, this might be nice for cooking meat!" but I'm not actually sure that's the case. ...
swashbuckler's user avatar
13 votes
3 answers
7k views

(How) Have I ruined my titanium pan?

I have a Zwilling Forte titanium pan with a five-layer T-Ix non-stick coating (which I understand is just the name of the titanium Layers). According to description it's supposed to be super durable (...
packo_cz's user avatar
  • 233
1 vote
1 answer
121 views

In which cases is it best to cook in either a regular non-stick pan or a wok?

In my home, we use 2 types of pans most of the time when cooking, apart from our rice pot and some other equipment, I don't know what to call it. These pans are a big wok, and 3 non-stick pans, small ...
Derrick Williams's user avatar
7 votes
3 answers
5k views

Can I use a rectangular ceramic pan instead of enameled cast iron to bake bread without losing the nice crust?

My wife has been baking sourdough bread in an enameled cast iron Dutch oven and has been getting a very nice crust. She preheats the pan and oven to 500 °F (260 °C), then puts the dough in the pan, ...
Ross Millikan's user avatar
19 votes
3 answers
4k views

Does preheating a pan before sautéing aromatics make a difference?

Many recipes call for things like garlic and spices to be sautéed first before combining other ingredients into a pan. I have always preheated the oil in the pan first to get a good “sear”, but is it ...
proto_trash's user avatar
2 votes
2 answers
3k views

Yellow color from brand new Pre-Seasoned Lodge Cast Iron griddle (before seasoning or even heating). Is this normal?

I received my Lodge 10.5 inch pre-seasoned cast iron griddle today (and I'm very new to the world of Cast Iron). I washed it with water and soap and used the soft side of the sponge and on second wash ...
Dezvyn's user avatar
  • 21
0 votes
1 answer
224 views

Why did my Zwilling Aluminium pan cookware surface corrode just after 1 month?

On March 3 2021, I bought this Zwilling 33 cm / 13 inch Aluminium deep saute pan with lid. Please review pictures below, inside my red circle. The coating on the surface appears to have corroded! Why? ...
arab's user avatar
  • 1
5 votes
1 answer
196 views

Using muffin/cupcake pan for basque burnt cheesecake

I've seen images of regular cheesecake (crust + filling) baked in muffin tins, Will basque burnt cheesecake be as creamy as the original in muffin/cupcake pan? Here's the pan I'd like to use, each ...
Gigili's user avatar
  • 1,773
3 votes
3 answers
1k views

What is a stem pan?

I have a vintage cookbook, from Charlotte, North Carolina and about 1958, that has a recipe for “Different Applesauce Cake”. It says to “Cook in stem pan approximately 1 hour, 10 minutes”. Searches ...
Jerry Stratton's user avatar
0 votes
1 answer
285 views

Pan fried chicken taste like pan?

I just got some canned chicken and fried it with a little water I.e. pan fried without oil and just adding little bits of water as I go. The chicken tasted like the metal pan itself if you know what I ...
James Wilson's user avatar
  • 3,835
4 votes
2 answers
1k views

Comparison between cast iron and forged pans

I am on the search for a good general purpose frying pan. However, I can't seem to find a comparison between cast iron and forged pans. I know that cast iron pans perhaps have longer life span but ...
pkaramol's user avatar
  • 143
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
2 answers
177 views

Why would I want to pre-heat a pan before cooking? [closed]

New to cooking here. What are some examples where I should wait for the pan to pre-heat, for how long, and why? Thank you in advance!
Jackie's user avatar
  • 161
-3 votes
2 answers
208 views

Tips for stainless steel

I’m a novice cook and mostly use nonstick pans for ease of clean up. Would I get better browning with stainless steel? I’m imagining scrubbing stuck on food off the pan... What are some general rules ...
ChefShab's user avatar
  • 416
2 votes
1 answer
199 views

Is this cast iron pan safe to cook in?

My wife just bought this pan and I noticed this weird dark/black spot in the center with a bit of a swirl around it (never mind the brownish tint, this is due to my flax oil seasoning). I don't care ...
Amr Mostafa's user avatar
-2 votes
2 answers
413 views

cooling a hot pan while cooking

My question is about cooling a pan while cooking. I come to the issue when I'm making a dish and it tells me to have a pan at medium-high to sear meat. Then it tells me to remove the item and saute ...
sam motala's user avatar
4 votes
1 answer
2k views

How to get spices off pan - even after washing

I cooked using spices a lot, and I notice this problem most after cooking with turmeric. I wash the pan after I'm done using it, with dish soap, and allow it to soak, then scrub with a scourer or ...
opr's user avatar
  • 143
0 votes
2 answers
85 views

How should I clean this pan? [duplicate]

I've been using this pan for a while, and have somehow scorched the bottom of the pan. Can someone tell me how I should clean it? Thanks!
Edward Rusli's user avatar
23 votes
1 answer
5k views

Is there ever an advantage to using a light-bottomed pan?

I have seen many recipes where cooking with a heavy-bottomed pan is advised, as the heat is distributed more evenly and avoids "hot spots". With that in mind, is there ever a situation where ...
Chris A's user avatar
  • 465
2 votes
3 answers
1k views

How to improve contact between non-flat pan and stovetop

I have a slightly concave steel paella pan, but I want it to get a nice even heat from my flat glass top stove. Has anyone had and solved this problem? First thought is to try to use some aluminum ...
kevins's user avatar
  • 5,505
1 vote
2 answers
3k views

How to avoid smoke during pan searing meat?

I've been cooking in my cast iron skillet on medium/medium high heat with olive oil. No matter what I cook, (chicken, fish, etc.) the oil and fat in the pan starts smoking long before the food is ...
SeeDerekEngineer's user avatar
0 votes
1 answer
169 views

How does the performance of a warped pan compare to a level one when using gas?

Of course there will be hot spots when using it on anything besides gas because it won't sit flat. But are there any performance disadvantages when using a slightly warped pan and gas? As far as I ...
ahtmatrix's user avatar
  • 101
0 votes
1 answer
3k views

Should I throw away my pan if I accidentally melt plastic on it?

I have a pan/wok that I use for toasting flatbreads. Yesterday, I placed it in my cupboard while it was still hot and it accidentally touched a plastic bag full of salt. The plastic immediately ...
user avatar
1 vote
1 answer
410 views

Deep Saute Pan vs Stockpot

I'm considering some new cookware and some sites have recommended I get a deep saute pan and a stock pot. But from looking at All Clad's choices for the stockpot and the deep saute pan, these seem ...
Merlin -they-them-'s user avatar
0 votes
1 answer
225 views

Why are the pans mostly black?

Most pans are black (arbitrary example: https://www.hood.de/i/pfanne-20-cm-81718656.htm ). What advantage does a black pan have as opposed to other pans? Why are there fewer gray pans, aluminium pans ...
user avatar
2 votes
1 answer
110 views

What is my Paella Pan made of?

I bought a paella pan at a flea market. I have no idea what metal(s) it's made of. It cooks like a nonstick but doesn't have a commercial nonstick coating. I clean it by washing it with dawn and hot ...
SOCALRN's user avatar
  • 21

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