33

You need to realize that oil doesn't splatter, water does. In fact, you could heat oil until it catches fire without any mayor movement. But the moment water reaches the oil, which in a hot pan is way beyond the boiling point for water, it will instantly turn into steam, expand and pull oil drops with it. So apart from lowering the heat - which is not what ...


32

Seems almost every question about bacteria seems to bring about both the bacteriophobes and the cavalier. In this case, the cavalier are probably closer to being right, but I'll try to present the facts so that you can decide for yourself. The most common microbe groups responsible for household food poisoning are: Salmonella, found in poultry, produces ...


23

Lining with foil works well with cooking methods like baking or broiling, where the food is not stirred or manipulated much, and so the foil can sit undisturbed. With stir frying, you are quite likely to break through the foil while doing the stirring, and have to clean up fully in any case. Also, you probably would not get as good a stir fry due the thin ...


21

I am afraid Chef Flambe's answer is wrong. Not everything has a melting point and a boiling point. Oil is made of big organic molecules, containing long carbon chains*. Unlike anorganic substances with small molecules (like water), heating oil does not lead to a point where the molecules stop attracting each other (that would be the boiling point). Instead,...


16

If you cool a pan too quickly it could deform, especially if your using a cheap pan. A cast iron pan could crack. This is most likely to happen if you dip a hot pan in cold water. If you want to get a jump-start on cleaning, de-glaze the pan with a cup of water as you would when making gravy. Pour off this liquid and set the pan aside to cool completely.


15

This is how I cook bacon, and also produce almost perfectly flat bacon. No special tools required (Well, I'm assuming most people have the following in their kitchen). Tools Sheet Tray Cooling Rack (slightly smaller than the sheet tray) parchment paper (Optional, but makes for easier cleanup). BACON (I like the extra-thick cut). Steps Take the sheet tray ...


13

In Scandinavia we have this thing: The "lid" is a thin wire mesh that allows steam to escape and keeps most of the oil in. I have no idea what it is called in english :-)


11

This is specifically the reason for the invention of Bacon Presses


10

The way I have achieved this is by gently simmering the potato cubes until they soften. (You want them pretty much cooked, but not so done that they won't hold together well.) I also lightly salt the water so they take on a little seasoning while they cook. This, of course, is optional. Next, I drain the potatoes very well. I want them to essentially be ...


9

Crepes were made long before teflon was invented. I use a quality steel pan and non stick spray. I reapply the spray every 3rd or 4th crepe to avoid sticking. Everything else is temperature control. If your temps are too high then the crepes will toast and burn before they set on top. If the temp is too low then they are more prone to sticking. It takes ...


9

Honey will caramelize and burn before the chicken is fully cooked. It would be better to bake or roast the chicken in the oven at an even temperature, if you've marinated it prior to. Covered in foil at first and then finished off uncovered to add a little colour. If you prefer to cook it in the pan, then adding the honey should be your last step. Turn off ...


9

If the veggies are barely submerged, you're effectively steaming. It is not as pure a method as actually raising them slightly above the (I presume very rapidly boiling) water, but if you keep them moving enough, the result is going to be more similar than it would be to be boiling/poaching/simmering. In case you are unaware, you can get very inexpensive ...


9

Short answer: No, you cannot season enameled cast iron cookware. Enamel does not take seasoning in the same sense as cast iron or carbon steel. I don't know if seasoning would *hurt" the pan, but I've never heard of anyone seasoning their enamel cookware. So if you do try it though, let us know how it goes. If you’re gonna season, just buy cast iron and ...


8

Are you sure that the "non-stick" properties of your square pan are still OK. The pan in the picture looks pretty tired. I also note that the pan in the "successful video" has a ridged bottom. This gives more surface area to the bottom of the pan and gets more heat up into the egg mixture to cook it.


8

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. It would do no good at all. Seasoning is all about preventing rust and sealing "pores", making the surface more resistant to sticking. Neither of those things ...


8

If anything is leeching, it would be stuff leeching onto your frying pan, not the other way around. It looks like the spots on the inside bottom of your pan are hard water deposits, maybe combined with residue from food cooked in the pan. Yes, at least in the photo it does have kind of a brownish tint to it, but I don't think it is rust, as stainless steel ...


8

As per @Joe's comment you don't season enameled cookware. I did a Google search on this cookware. Per the specs, the inside is enameled. And nowhere in the description or specs could I find any reference to the pan being pre-seasoned. (Which makes sense for an enameled pan.) Additionally, I found nothing claiming that the pan is non-stick. Here's a link to ...


7

Not sure if Teflon looks any different when its worn out, but if it does its not much different. Exempting, of course, things like scratched & peeling Teflon. If your pan is no longer giving you the nonstick performance you want, and you've tried basic stuff like giving it a good scrub (using a non-scratching sponge, of course), then it seems like you'...


7

Corning made a Visions pan - I had a set and used it for years. You might find them on eBay or at a garage sale. I didn't really like it as a pan - took a long time to heat up and then stayed hot, thus making a gas stove into an electric and making an electric even less responsive. It's not completely clear, it's kind of brownish.


7

As far as I can tell, no one weighing in with an opinion here has ever used a Fissler Pan. That makes perfect sense because anyone that has would has could have answered the question quite easily. Is it worth the money? Yes. Let me tell you my story. Like most reasonable people, I would not have considered paying $250 for a frying pan. I was given the pan ...


7

First, you don't crowd the pan when sauteing. If you do it, you are no longer sauteing, because your food doesn't come in contact with the surface frequently enough. You also can't really keep the separate pieces hopping, the best you could do would be to throw it around as a mass (like a pancake turning), which means they'll touch the pan with one side only,...


7

The problem is that you're using a lid. Spatter screens keep the oil mostly contained, while still allowing any moisture to escape. A lid, on the other hand, collects the moisture on the underside of the lid. When you go to lift it, the water drops back into the oil, and causes increased spattering. You're actually better off without a lid, if you don't ...


7

I think thermal shock is unlikely to be a problem at the temperatures you're likely to use. I had heard that it is mainly a problem if the pan is very hot (500 degrees or more, although some materials like cast iron are more susceptible to thermal shock than others) and if the shock is very great, like plunging the whole thing into cold water. I wouldn't ...


7

Then you aren't using "low to medium heat". The heat is defined by how quickly your food cooks, not by the setting on the stove. Lower your heat until the food fries at a reasonable rate. As for the oil, if in doubt, err on the side of adding a bit more than you think you'll need.


6

You also need to use the correct oil. The poster that spoke of using a whole stick of butter was never going to succeed, butter burns at too low a temperature to saute, and for really hot cooking so does olive oil. I've been using grapeseed oil lately with good success for really hot work, it has a really high smoke temperature. Chinese cooking uses ...


6

Health Risks Associated with Asbestos The reputation of asbestos is indeed well-deserved. Inhalation of asbestos fibers can cause a wide range of potentially fatal conditions. It is unlikely that normal home use of a product that contains asbestos will expose one to asbestos fibers. However, people who work with asbestos, whether mining the raw materials ...


6

You shouldn't need any oil when frying a hamburger, but you definitely need to lower the heat. I fry my hamburgers on Medium-Heat in a stainless skillet. Depending on the size of the patty*, I put the patty into a heated up pan and flip after about 6 minutes, then flip again after another 6 minutes, then again after 2 and then it should be done 2 minutes ...


6

A George Foreman -type grill does a good job keeping bacon flat, and also lets the fat drain away as it cooks:


6

This is the way I cook bacon and it almost always gives me flat bacon: Put the bacon in a cold pan. Put the pan on the stove and turn it to medium heat. Let the fat slowly render out and fry the bacon on its own. Cook to your desired crispness The gradual heating helps the bacon maintain its shape and is the best way to cook bacon, IMO.


6

Matching the size of pan to size of burner is the most important consideration for creating a cooking surface with even temperature. Parts of the pan bottom that reach beyond an electric element will not heat well at all and could remain a hundred degrees or more lower in temperature than the center of the pan, depending on the pan size and design. (Yes, I'...


Only top voted, non community-wiki answers of a minimum length are eligible