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35 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 ...
Stephie's user avatar
  • 59.8k
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 ...
Chris H's user avatar
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18 votes
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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 ...
Uncle Long Hair's user avatar
18 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 ...
moscafj's user avatar
  • 74.7k
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 ...
Keeta - reinstate Monica's user avatar
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 ...
GdD's user avatar
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9 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.
Tetsujin's user avatar
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7 votes
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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 (...
zetaprime's user avatar
  • 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 ...
FuzzyChef's user avatar
  • 63.4k
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 ...
Cascabel's user avatar
  • 58.2k
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 ...
Max's user avatar
  • 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 ...
Sneftel's user avatar
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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 ...
dbmag9's user avatar
  • 12.1k
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 ...
Susan's user avatar
  • 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 ...
moscafj's user avatar
  • 74.7k
5 votes
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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 ...
Carmi's user avatar
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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 ...
Chris H's user avatar
  • 44.2k
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 ...
ThaRobster's user avatar
5 votes
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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 ...
Willk's user avatar
  • 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 ...
moscafj's user avatar
  • 74.7k
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 ...
Chris H's user avatar
  • 44.2k
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 ...
Jude's user avatar
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4 votes
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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 ...
Jolenealaska's user avatar
  • 58.5k
4 votes

How do I pour from a dutch oven without making a mess?

I have the same problem with my Lodge dutch oven, and the large measuring cup seems to be the best way to do it. However you end up doing it, as a tip for the oil-running-down-the-side-of-the-bottle ...
Saltier Bit's user avatar
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 ...
ChickenOverlord's user avatar
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 ...
Chris H's user avatar
  • 44.2k
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 ...
Max's user avatar
  • 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.
moscafj's user avatar
  • 74.7k
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 ...
Tetsujin's user avatar
  • 30k

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