34
votes
Accepted
Are these pots suitable to cook in?
These are enamelled pots - perfectly fine and intended for cooking, albeit a bit sensitive to chipping if not handled carefully. You can find various listings of that exact set on the Internet, e.g ...
- 61.4k
19
votes
Is it necessary to add vegetables to slow cooker pot roast?
If you're doing it as a pot roast, the vegetables are mainly there to deliver flavour (unlike in a stew, where they're a major part of the dish). Sometimes they're eaten, sometimes discarded (which ...
- 45.8k
19
votes
What is the benefit of a pasta pot with an inset?
I find these gadgets inconvenient, so, I would say no real advantage. I cook pasta in a large stock pot, and remove with a spider to the pan with the condiments. I can even cook several batches in a ...
- 77.9k
18
votes
Accepted
What is the benefit of a pasta pot with an inset?
The pot at the top with the holes in the lid allows you to drain the pasta without a colander or second container, so you have one less thing to clean. In my experience it's sometimes hard to get the ...
- 978
13
votes
Is it necessary to add vegetables to slow cooker pot roast?
To directly answer the question as it was originally posted before edit:
why does everyone add vegetables to slow cooker pot roast
To save time
Longer answer:
It is not necessary to cook ...
13
votes
What is the benefit of a pasta pot with an inset?
That kind of pasta pot has many uses in the kitchen. I use the pot by itself to cook stocks, process smaller batches of cans, make soups and chili, etc. Besides cooking pasta in the insert is very ...
- 77.9k
8
votes
Are these pots suitable to cook in?
You don't see them around so much these days, but they look like a million variants of the old enamelled steel casserole pots, probably last popular in the 70s.
They probably ought to have lids.
- 29.9k
7
votes
Accepted
What's a pan and what's a pot?
I think the answer to your question lies in the etymology of the words.
Pan is actually coming from Germaic pfanne (in Dutch panne).
Which is from Latin patina (shallow pan, dish) and Greek patane (...
- 4,286
7
votes
Boil dried pot...is it safe?
First, I think you should maybe consider making better use of kitchen timers.
The way to test whether you've damaged the pot is:
Fill it around 2-3cm deep with water
Turn on medium heat
Do NOT walk ...
- 65.6k
6
votes
Tramontina lid stuck to pot
It seems really unlikely it somehow rusted shut or anything like that while you were boiling, so it seems most likely that there's just a partial vacuum inside. While boiling, it'd have been full of ...
- 58.6k
6
votes
blending smoothies in a metal pot - will the vitamins go away?
I could not find (quick search) a reference to the fact that using a metal bowl "destroys" vitamins.
Aluminum bowls will react to some ingredients, mostly acidic ones (tomatoes, citrus..), but in a ...
- 20.5k
6
votes
Stockpot size required - formula to calculate
Bones are somewhat more dense than water, but you can just take the density as 1 kg/L as an approximation. That means 10 L of water+bones. It's easiest to avoid splashing if you only fill your pot to ...
- 32k
6
votes
Mnemonic tricks to remember all cooking steps correctly
The best 'trick' is to understand why a certain temperature, ingredient or quantity is used, which comes from reading good recipes, cooking with others who have more experience, and practice and ...
- 12.2k
5
votes
Tramontina lid stuck to pot
I found an easy way to get the lid off after it happened to me with a pot of brown rice. I had set a timer, so I was pretty sure there wasn't any water left in the pot which made me reluctant to heat ...
- 51
5
votes
Accepted
I need to keep blacks beans and rice warm.
I would place cooked beans and rice in a warmed pot (cast iron is good) and then place it in your oven set at its lowest temperature...Maybe 175F, and certainly below 200F. At 375F your rice and ...
- 77.9k
5
votes
Accepted
How can I cook more efficiently in a campervan using a single pot over a gas-powered flame?
I've done a lot a single ring camping cooking. My camper van has a bit more kitchen than yours but I still take a similar approach when staying in it and going to work. Here's a typical example that ...
- 45.8k
5
votes
Accepted
Do I need a specific pot to cook Japanese-style rice?
In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.
For myself, I've done it in ...
- 11k
5
votes
What's a pan and what's a pot?
As a native English speaker, certainly where I come from, saucepan and cooking pot are mostly interchangeable. However, I understand the differentiation to be that "pans" have long, extended handles ...
- 150
5
votes
Accepted
Is there some sort of pot with a sort of sieve on the bottom to separate sauce?
Broiler pan.
This is mine. The last thing I made on it was bacon this past weekend. It worked just like what you want - the bacon cooked and the fat dribbled down thru those slots into the pan ...
- 6,636
5
votes
Benefit to covering pasta while cooking?
I see a benefit to covering the pot while bringing the water to a boil, as you will reduce evaporative cooling and get to temperature quicker. I might also allow, that in some cases (maybe frozen ...
- 77.9k
5
votes
Stockpot size required - formula to calculate
As Sneftel says, you'll have about 10l*.
With stock simmering very gently you can go really quite close to the top. I'd use a 10l pot because I have one but also they're easily available. Put the ...
- 45.8k
4
votes
What is a casserole (vessel)?
This is from a UK perspective. A casserole dish is generally round or oval, almost always has a lid, and can go in the oven. It may be made of a variety of materials.
The use that earns the name is ...
- 45.8k
4
votes
Accepted
Best way to clean copper pots?
First you need salt, then you need an acid. Some methods use flour because the paste with the flour is easier to control. For acid you can use vinegar or lemon juice; citric acid would probably work ...
- 58.7k
4
votes
Overheated stainless saucepan - food now sticks
Googling "Stellar non-stick stainless steel saucepan", I read that it has a coating of polytetrafluoroethylene or PTFE - Teflon being one of the brand names people are most familiar with for this ...
- 3,953
4
votes
Weird Smoke Coming from Stock Pot on Stove
Did the water from your pasta overflow the previous times you cooked? If water from cooking pasta spills and then dries, the residue left behind after evaporation can smoke or even burn. Alternatively ...
- 371
4
votes
Does "build up" on the bottom of copper-bottom stainless sauce and frying pans matter?
I think it depends on your cooking surface.
If you're using gaz, induction or coil, then it should be ok.
If you are using a glass top, then the contact between the pan and the glass will not be ...
- 20.5k
4
votes
Is there some sort of pot with a sort of sieve on the bottom to separate sauce?
A steaming basket comes to mind. These fit in a variety of pots and pans and keep items off the bottom.
- 77.9k
4
votes
Accepted
Aside from saving gas or electricity, why cover the pot?
It retains heat & steam pressure, so you achieve a simmer or even a boil with less power input & less water loss.
Great for long-cook sauces. Not so good for starchy things which may boil over ...
- 29.9k
4
votes
Why did my pot get so blackened after boiling some eggs?
I am pretty sure it is the sulphur in the eggs that is doing this. It is present even in the egg shell.
When iron and sulphur react under heat, it forms iron II sulphide which is black (or brown) in ...
- 233
4
votes
cooking with a round based clay pot on an electric stove
I wouldn't recommend it.
You're going to be generating a large heat differential between top & bottom, even if you manage to find a heat 'spreader' capable of properly heating the entire lower ...
- 29.9k
Only top scored, non community-wiki answers of a minimum length are eligible