Questions tagged [cookware]

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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2
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0answers
97 views

What are the proper dimensions for a 4 or 5 inch Pie Pan?

When an Australian recipe meantions a 4 inch or a 5 inch pie pan, are the pans shown below what is meant? 4" Pie pan 5" Pie pan 4.3"x2.9"x1.3"(10.922x7.366x3.302 cm)volume: ...
17
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5answers
3k views

Are these pots suitable to cook in?

My mother recently bought these from an old second hand shop because she thought them pretty, but I am just wondering if they are suitable to cook on the hob. I tried to google them on Google images ...
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1answer
131 views

Can you season over some thin flash rust and get a usable pan as a result? What are the downsides of doing so?

I've had a carbon steel pan with some thin flash rust spots. I've tried to remove them by scrubbing, but after applying a new layer of seasoning it turned out I hadn't removed all of it. While I find ...
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1answer
120 views

Is it safe to use an enamel/cast iron Dutch oven with small cracks and worn enamel

I have a few-years old enamel/cast iron Dutch oven. I haven’t looked after it that well, and the inside is showing small cracks (crazing), and there is some grey discolouration which looks almost like ...
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2answers
138 views

What is this cast iron skillet with diagonal ribs intended for? [duplicate]

I'm not actually sure if "skillet" is the right word for this, but it seems close. We got this second hand, so not sure of its origin. The particular feature that I'm not sure of is the set ...
3
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1answer
258 views

Is it safe to cook pancakes on a copper surface?

I've read a lot about copper cookware and how it's useful for heat management and its non-stick qualities, as long as it is tinned. But after watching this video showing a Korean restaurant preparing ...
0
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2answers
104 views

How does the metal of a baking sheet get burned?

My kid wanted to boil a kettle of water on the back burner. An empty baking sheet was sitting on the front (we had baked some cookies earlier). They accidentally turned on the front burner instead of ...
-4
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1answer
98 views

What causes pollution when cooking? [closed]

I'm having trouble finding the right search terms so perhaps I am just missing some obvious resources. Sorry if that's the case. It is sometimes brought up that cooking causes pollution. I learned of ...
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0answers
56 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 ...
2
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1answer
84 views

Stainless steel in contact with molten plastics - useable after cleaning?

(Context:) Years ago, I borrowed a stainless steel pot to an acquaintance. When they returned it, they apologised and said they had accidentally molten significant parts of a plastic ladle in it. As ...
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2answers
269 views

Can putting frozen food in a hot ceramic pan cause a thermal shock?

Can putting frozen food in a preheated ceramic coated non-stick pan cause a thermal shock and ruin the pan?
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1answer
2k views

Mineral B vs carbon steel frying pans

I am looking to buy a frying pan but the material has confused me. One is said to be Mineral B, the other is carbon steel. I was confused about the differences between the 2 materials. Thankfully, I ...
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1answer
181 views

Are bonded stainless pans safe to use if they make knocking sounds?

We were gifted a set of Cuisanart stainless steel (impact bonded) pots and pans last Winter and use them fairly heavily for cooking at home. We just started to notice however that a few of the smaller ...
21
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1answer
4k views

What are the advantages of seasoned cast iron vs enameled cast iron?

I have a 10" Lodge skillet that I enjoy using, but would like a larger (~15") version for using stove top, on my BBQ (gas weber and big green egg), and in the oven as a large roasting pan. I'...
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1answer
163 views

Can I use this air fryer basket with a non-stick coating as a grill basket?

Scenario For (reasons), I have an extra inner basket for this model of air fryer. I have completely removed the handle assembly; what I'm left with is a single piece of non-stick coated metal. I've ...
5
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1answer
328 views

Can I adapt a baking recipe for a Dutch Oven to a Casserole Dish?

I'm cooking a recipe for a Bread that requires a Dutch Oven. All I have is a Casserole Dish. The recipe calls for 40mins then 20 mins in a 400F Oven in the Dutch Oven. My question is: Can I adapt ...
3
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1answer
556 views

Does wear and tear limit the usefulness of a Dutch oven?

I bought a no-name Dutch oven* about eighteen years ago and have used it steadily since. It continues to serve me well, but I'm wondering whether I need to worry about the wear and tear on the enamel, ...
0
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1answer
602 views

What is the meaning of a circle on induction cooktop?

If you see prestige induction cooktops, all of them have a cricle over it. What is the importance of it or what does it indicate? Does it mean the pot/wok base area, which touches the surface of ...
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2answers
148 views

Is induction cooktop supposed to heat with pauses?

I came to think about this today. I was using my Prestige Induction for 1 year. When the power is upto 500, the heating doesn't work continuously. It heats for 4-5 seconds, then pauses for 1 second ...
2
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1answer
506 views

I was able to cook on an induction stove with a non-magnetic pot, why?

As far as I understand, induction cookers transfer current (via eddy current) to the pot which heats up due to its resistance to the current. Because of this, induction pots and pans should be ...
0
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1answer
134 views

Is it a bad idea to pour water on a pan without letting it cool off? [duplicate]

Obviously I have enough common sense to not add pour water into boiling oil, but after the cooking is done I try to add water to the pan so it's easier to wash. Usually I let it sit there cooling off ...
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2answers
9k views

Maximum oven temperature for glass cookware

Is there a maximum safe temperature for cooking with a glass casserole dish in an oven? Got some Dutch ovens on the bottom rack at 240C (450F) and wondering if I dare put a Pyrex dish on the top rack ...
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2answers
191 views

I removed some of the black metallic covering of my pan, is it still safe to use? [duplicate]

I have a Seagull "4 star" "Marathon" "non-stick cookware" pan. I have decoated much of the black metallic coating of that pan with a stainless metallic scotch brite. I made the above decoating the ...
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1answer
93 views

What are unique properties or advantages of tagine?

Recently I saw a tagine from Le Creuset and tried to gather more information about it (materials, usage, etc.). But I could not figure how it sets itself apart from Western pots (be it cast iron or ...
3
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2answers
765 views

Balti versus European cookware

I've read about the Balti bowl (the cookware, not the dish). Apparently, one can cook specific recipes with it. For example, it is used to prepare a curry over intense heat. In particular, I was ...
3
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2answers
168 views

Can I used induction ready cookware with traditional stoves?

I am thinking of buying some induction ready cookware, but I still do not have an induction stove - I am planing to buy this sometimes in the future when redoing my kitchen. Can I use this induction ...
13
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4answers
10k views

Is a borosilicate glass pot safe to use on a gas burner stovetop?

I've seen similar questions about Pyrex, but as I understand it Pyrex manufactured in the United States is now made from tempered soda-lime glass, so I am not asking about that. UPDATE: To address a ...
3
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3answers
229 views

Induction cookware not working with some induction cookers

We have a Kitchen Aid cooktop and bought a 7 piece Kitchen Aid cookware set. Six pieces work fine, one does not. The 1.5 Q pan will not work on the cooktop. But it works on the Panasonic induction ...
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1answer
356 views

Is it ok for a cast iron skillet to have small visible pores on their surface? [duplicate]

I just got my first cast iron skillet, it's brand new pre-seasoned. While I know cast iron is generally porous, I was surprised to see actual visible pores in there. Is it normal for cast iron ...
2
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1answer
556 views

Is a degraded Teflon pan toxic to all of its users?

We have an induction cooktop at home. We use a teflon pan from IKEA, roughly 24 cm in diameter. This pan is frequently used on level 7 of the induction stove. Based on limited measurement with an IR ...
2
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0answers
70 views

What can deform/bend a stainless steel skillet? [duplicate]

One month ago I bought a set of stainless steel cookware from Cuisinart. Today I noticed that the smallest pan is not flat - the base has bended so that the center is a little lower than the edgees. ...
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2answers
420 views

Is my Anchor Hocking Oven Basics glass measuring cup inaccurate?

For measuring I usually use my red plastic Betty Crocker cups. While rearranging some dishes, I noticed the 1 cup line on the 2 cup Anchor H one looked off - greater than one cup. I poured one cup ...
8
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3answers
3k views

Can I utilise a baking stone to make crepes?

If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and will it distribute uniformly or it will ...
0
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0answers
88 views

Stainless steel pan discoloration [duplicate]

I couldn't find something that resembles this but one day I used my stainless steel pan and I think I didn't clean it properly so I woke up to discover these "stains" on it (BKF didn't help scrub them ...
2
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2answers
1k views

Does the LPG stove flame intensity reduces during winter?

My LPG gas stove flame is little low now a days. I have cleaned all removable parts myself, but not helped. I suspect the low temperature on winter (~18°C in winter mornings, tropical region) might ...
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1answer
536 views

Water repellent-like residue on pot when cooking vegetables

When I boil vegetables including broccoli the pot gets a water repellent-like residue at the water line that is very hard to remove. There is also residue similar to when cooking beans on the sides of ...
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1answer
2k views

Is food safe to eat with grey or black residue on it?

I noticed that every time I leave my food over night in my stainless steel caserole dish, there is this grey/black residue on it. I ate some of the food but after I saw this residue, I got scared the ...
2
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2answers
2k views

Ceramic non stick pan, light scratches after first use?

I bought a new non-stick pan yesterday which is stone/ceramic non stick. I triple checked it before I got it home to see that there are no scratches already from shop etc etc. After I heated it, and ...
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1answer
162 views

By definition, cooking is the process of preparing food by applying what? [closed]

Cooking is collectively made up of what necessary ingredients?
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2answers
5k views

how can I save banana milk shake from being black?

We often see that when we make banana milk shake and keep in refrigerator after some hours it getting black.why it do so and how we can save it for a long time from being black?
3
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2answers
447 views

Fat free cooking in 18/10 stainless steel cookware

I'm considering a set of stainless steel cookware from either AllClad or Inoxia Both cookwares are made of 18/10 stainless steel but Inoxia states you can cook fat free in their cookware: During ...
0
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1answer
104 views

Stainless steel pan

It's stainless steel pan. After using it for steaming chicken, fish, the pan has got brown/stains (pls see picture). Cannot be removed with baking soda and stains are smooth. Should I continue to use? ...
6
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1answer
884 views

Is it really necessary to avoid using soap on a cast iron skillet?

Hello Seasoned Adviced community! When talking about cast iron skillets, it is common to hear the advice "don't ever use soap to wash the skillet." However, I rarely hear specific reasons for why it ...
3
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2answers
1k views

Scratched coating in old ice-cream maker: is it safe?

I got an old ice-cream maker at a thrift store (Vitantonio's Gelato Modo II). The bowl has a Teflon coating. There is a chip in the bottom about half the size of a dime, below which there appears to ...
1
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1answer
5k views

Is there a way to un warp a pan bottom? [duplicate]

I have recently moved into a new home, and for now, I'm stuck with a horrible electric glass top stove. My old place had a gas stove with a continuous grate across the cooking surface. All my pans ...
5
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2answers
12k views

Black spotting/dust in stainless steel utensils.Is this mildew?

I moved into this house a couple of months ago and bought some high quality stainless steel utensils with me from my house. I am noticing some black spots that don't go away with scratching or washing ...
2
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2answers
226 views

My hotpot has a stand attached to it

So my dad bought a hot pot. I know what you cook in a hot pot. It says in the bottom "Hot Pot." But the bottom isn't what I expected. Normally, a hotpot is in a bowl shape. But this one has somewhat a ...
4
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1answer
951 views

Skillet rust (?) and next steps with regard to seasoning

Yesterday, I got a cast-iron skillet, and the first thing I did was try to season it. I washed it vigorously with soap and water, then rinsed it for several minutes. After drying it with a paper ...
3
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1answer
14k views

Is it safe to cook in discolored stainless steel pots?

I sauteed some fresh cut veggies in a stainless steel wok and it has a rainbow tinge on the inner bottom? Is it safe to continue using this wok for future cooking?
3
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2answers
2k views

What size pan should I use if I want to split a recipe in half that calls for a 13x9 inch pan?

I have a recipe that calls for 13x9 glass pan, which I have used over and over successfully. This year for holidays I would like to split the recipe so that I get two smaller end products to give as ...

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