Search type Search syntax
Tags [tag]
Exact "words here"
Author user:1234
user:me (yours)
Score score:3 (3+)
score:0 (none)
Answers answers:3 (3+)
answers:0 (none)
isaccepted:yes
hasaccepted:no
inquestion:1234
Views views:250
Sections title:apples
body:"apples oranges"
URL url:"*.example.com"
Favorites infavorites:mine
infavorites:1234
Status closed:yes
duplicate:no
migrated:no
wiki:no
Types is:question
is:answer
Exclude -[tag]
-apples
For more details on advanced search visit our help page
Results tagged with Search options answers only user 20183
1
vote
If I could only have two pans, those pans would be a high quality 12 inch stainless steel skillet, and an enameled cast-iron Dutch oven. Both pans would have a lid. Tempered glass lids are nice on the …
answered Sep 7 '14 by Jolenealaska
6
votes
The theories that have come out in comments are most likely right on. Cast iron is special in how well it retains heat. Give cast iron ample preheating time, and you can drop in cold food without a si …
answered Jan 27 '15 by Jolenealaska
1
vote
The options for non-stick cookware that contain neither PFOA (perfluorooctanoic acid) nor PTFE (Polytetrafluoroethylene), the substances better known as Teflon, are limited. Most are ceramic, the gene …
answered Jul 13 '14 by Jolenealaska
8
votes
No. Neither plain stainless steel nor non-stick pans (which yours is as it's coated with Teflon) need to be seasoned. Not only is seasoning unnecessary, but it will only cause your pan to look dirty. …
answered May 29 '14 by Jolenealaska
1
vote
Even more important than the pan you buy is the way you treat it. The fastest way to warp even a great heavy pan is to put it in cold water or run cold water in it while it's extremely hot. You can (a …
answered May 29 '14 by Jolenealaska