New answers tagged cookware
0
many questions :
Yes, you can cook food in non-stick pans; sizzle can happen at lower temperature.
Impossible to answer, depends on how much you are using it and how well or bad you are handling it
You can cook acidic ingredients in non-stick pans.
Only you know if you need more pans, but conventional wisdom say you need a steel pan for searing (cast iron, ...
1
The dish is not valuable, particularly not the one from Le Creuset. While there is a particular curry formula called Balti, the use of a Balti Bowl is largely a cosmetic touch.
First, the Balti Bowl as a specialized cooking tool has been promoted almost entirely by manufacturers; first the Birmingham Balti Bowl Co., who "re-created" the vessel, and lately ...
1
It's a cast iron pan, it will behave like any other cast iron pan.
Le Creuset probably makes it "better" in some way (ie. maybe thicker material...), but that should not make it better than traditional ones.
From the description (google translate form german page you linked):
"Dishes from the Balti Dish are also called Karahi and are very similar to wok ...
1
There are no intrinsic advantages to using a traditional earthenware Tagine vs. a cast iron one or a dutch oven or a Römertopf or any other regular steel/cast iron or earthenware pot that people use to make stews.
Some/Most say the lid with its shape help the moisture drip down to the base, but so does my flat lid on my pot (or the small dimples on some ...
2
I have experienced something very similar, and it was because the pot was too small in diameter, so was not being sensed by the hob (range top). Higher end, professional induction hobs do not turn off as easily if the pot is pulled away for a second. Cheaper ones I have seen are almost on a hair trigger. So if your pot is small, and not perfectly centered,...
4
The answer is almost certainly yes. In 99% of cases, you can use that cookware on your normal stove. In the remaining 1%, you can't, but being induction-ready is not the reason why you can't, it just so happens that there are some designs which won't work on a normal stove but will work on induction.
Being induction-ready means that it is made of a ...
3
These days all cookware comes with a list of what it can & cannot be used with, usually as a set of symbols &/or text.
Something along these lines, but no two manufacturers use the exact same symbols…
Image from Pinterest, original source is 404
Just look for something compatible with your existing & potential future requirements.
0
1.5 quart is not very large - could it be that it is a narrow pot?
Induction manufacturers tend to restrain their hobs to work with a minimum bottom diameter of the pot. If yours is narrower, it won't work. If it isn't narrower, but either the detection is shoddily implemented, or it curves up on the sides (I don't know if this is what you meant by "the ...
Top 50 recent answers are included
