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Results tagged with Search options user 57361

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.

3
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Most likely the casserole dish is not stainless steel. If only because stainless steel is designed specifically not to chemically interact with the food, and will never discolor it. That said, if it …
answered Dec 27 '18 by George M
0
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My roomate has killed at least 3 ceramic pans with overheating. Ditto with another friend. They start sticking and never stop. In theory I like ceramics, in practice...
answered Dec 11 '18 by George M