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Results tagged with Search options user 72517

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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Quality stainless steel (all-clad, calphalon, etc.) is never completely non-stick, but you can still fry an egg and have it slide right out without sticking if you follow a few best practices: Your …
answered Jan 28 by C. Shamis