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60 votes
Accepted

What is the function of this shallow, 19-divoted, eared cast iron piece?

They look like the Dutch "mini pancake" pans... they're used to make poffertjes. There are nearly identical pans on sale here. The Wikipedia article talks about them more specifically: Poffertjes ...
  • 16.2k
39 votes
Accepted

Is there ever an advantage to using a light-bottomed pan?

Firstly, light-bottomed pans exist partly because they save cost and weight (the latter being relevant for, say, taking a pan when hiking). However, there are applications for which a light-bottomed ...
  • 4,851
31 votes
Accepted

Does preheating a pan before sautéing aromatics make a difference?

I prefer to cook aromatics starting from a cold pan/oil, whenever possible. Starting with a cold pan makes it easier to avoid singeing the ingredients. (You really don't want a "sear" in ...
  • 21.3k
30 votes

What is the function of this shallow, 19-divoted, eared cast iron piece?

That pan is identical to the one used to make a Thai dessert that is made out of a coconut mixture. I live in Thailand and see them almost every day. It is called Kanom Krok and is very popular ...
  • 317
28 votes

What's the best way to keep cover of a pan slightly opened?

Tilt the lid. It will stay where you put it… approximately. See pan top left & pyrex bottom right; they will stay like that all day if needed If it really refuses to stay, then wedge a spatula [...
  • 24.6k
24 votes
Accepted

How can I evenly grill a thin steak on a skillet?

Thin cut meat will curl if there is an outside perimeter of gristle or silverskin (which there usually is). Those things shrink faster than the meat, causing the curling. Take a pair of kitchen shears ...
  • 58.2k
24 votes

How to use a ridged cast iron griddle?

What you have is a ‘grill pan’ They work well for meat, but the real advantage is that if you have something that gives off a fair bit of liquid, the food doesn’t end up swimming in it. Mind you, the ...
  • 76.1k
22 votes

Can a pan "cook too fast"?

Cook's Illustrated has demonstrated that different baking sheets can cook differently. They found that some of the sheets would cook unevenly or would even cook faster than other sheets, in the case ...
20 votes
Accepted

How do you properly and consistently pan-sear shrimp?

There are a few things you can do to help your shrimp get a nice sear. First, make sure they're as dry as possible before adding them to the pan. Use paper towels and pat dry. Especially if you're ...
  • 754
19 votes
Accepted

(How) Have I ruined my titanium pan?

I'm no chemist, but a quick googling shows hydrogen peroxide [sodium percarbonate in water] to be quite aggressive on aluminium. I'd guess that some light surface scratching, which would otherwise ...
  • 24.6k
16 votes

What's the best way to keep cover of a pan slightly opened?

Funny enough, I saw a little silicone gadget the other day when I was out shopping - those stick men called Lid Sid are designed to do exactly what you want. Granted, they are real unitaskers, but ...
  • 55k
16 votes

Does preheating a pan before sautéing aromatics make a difference?

It depends heavily on what you're cooking. For Indian or central Asian styles of cooking, for example, the spices get tempered in the hot oil first, and the oil absolutely needs to be heated first. ...
  • 952
16 votes

Can I use a rectangular ceramic pan instead of enameled cast iron to bake bread without losing the nice crust?

Doesn't matter; you cannot use a ceramic pan with that baking technique. If you heat the ceramic pan to 500F and then add the wet dough, it is likely to crack, and possibly even explode. Same goes ...
  • 49.4k
16 votes

(How) Have I ruined my titanium pan?

While pouring a caustic chemical on your non-stick and scraping it with hard plastic didn't so your coating any favors it was very likely already damaged. How this damage came to be is impossible to ...
  • 68.8k
16 votes
Accepted

How to use a ridged cast iron griddle?

If your alternatives are an oven or non stick pans, these sit perfectly in the middle. They really shine at high temperatures, and with marinated foods. I personally mainly use mine for meat, as my SO ...
  • 466
15 votes

How to use a ridged cast iron griddle?

I've had one of these for years, but usually can't be bothered to dig it out. The only real gain I can see is … it makes nice stripes. I've seen people claim it's for "lower fat" cooking, ...
  • 24.6k
13 votes
Accepted

Can a pan "cook too fast"?

This review does not make sense as it's incompatible with the physical laws of the universe. A change in bakeware material or thickness may alter how quickly heat is transferred from the air in the ...
  • 68.8k
10 votes
Accepted

Lots of water coming out of chicken breasts when cooking in pan. Why?

Liquid naturally comes out of all meats as they cook. If you're using high heat and a frying pan, you don't really notice it because it evaporates quickly. That brown stuff you see in a frying pan ...
10 votes

What is the function of this shallow, 19-divoted, eared cast iron piece?

This kind of pan seems to be used in many cuisines. In addition to the Dutch poffertjes, and the thai desert mentioned in another answer, an identical pan is used to make a south Indian dish called ...
  • 211
10 votes

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

The specks are corrosion pits. Austenitic stainless (aka- 18-8 , 304 , and several other numbers) are notorious for pitting in salt (halides). The 316 and 317 with molybdenum are more resistant but I ...
  • 1,060
10 votes

How to use a ridged cast iron griddle?

Panini press You can make grilled sandwiches, panini style. While a real panini press cooks with two hot sides simultaneously, you can come close to that effect by flipping your sandwich while using a ...
9 votes

Can I use a rectangular ceramic pan instead of enameled cast iron to bake bread without losing the nice crust?

In a very similar position to you, I switched to an old-fashioned sheet steel loaf tin. The method is a little different I line the tin with reusable non stick liner, and prove the dough in the tin (...
  • 39.1k
8 votes

Best pan to use for cooking in olive oil?

First of all, a Teflon pan will get gradually ruined anyway. Even when you don't use oil, the heat and the food itself will wear out the coating, it is just very sensitive this way. Using oil will ...
  • 127k
8 votes
Accepted

Is my frying pan leeching metal into my food?

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 ...
  • 7,044
8 votes

What's the best way to keep cover of a pan slightly opened?

A different option is to use a silicon lid. You don't have to leave it open, you just cover the pot fully and it bleeds off steam on its own just like a tilted solid lid.
  • 127k
8 votes

Can I use a rectangular ceramic pan instead of enameled cast iron to bake bread without losing the nice crust?

There are two good answers here at this point, but I'll just add a little more about why your wife's method works. It is not just heat conductivity. First, cast iron does store a ton a energy as it ...
  • 67.1k
8 votes

How to use a ridged cast iron griddle?

You can use it for most foods you can grill on a barbecue, like sliced or whole vegetables and fish on (or in) the skin. Oil the food and have your pan hot before you add the food. Or what my mother ...
  • 1,799
8 votes

How do you properly and consistently pan-sear shrimp?

Supplementary answer: It does depend on the type of shrimp somewhat. Inexpensive shrimp are often treated with sodium triphosphate or similar chemicals. This makes the shrimp plumper and better-...
  • 49.4k
7 votes
Accepted

What kind of pan is this? (photo) How would you use it?

It looks possible that the two pieces don't actually go together. The patent referred to is number 625702, for an enameled chafing dish with a domed lid. (It's kind of hard to tell, but I think the ...
  • 4,916
7 votes

Can a pan "cook too fast"?

50% seems a big difference to me, but if you're comparing against a baking tray that keeps the bottom of the cake cool for several minutes, then switching to one that heats through very quickly will ...

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