I have a small cast iron pan which I am working with, trying to make sure I understand seasoning/cleaning before moving on to a larger one. I seasoned with flax
Well, I haven't really cleaned my cabinets right above the stove for a few years so now they are covered in sticky, nasty goo that's basically settled oil fumes
Below is a picture of my current cast iron skillet from Le Creuset. As a relative cooking novice, could someone let me know if I have possibly damaged my pan,
I bought this the other day for making shabu shabu (샤부샤부) as well as for camping. The pot itself is made of cast iron which I know
Is there any risk damaging my nice large Boos cutting board to make fresh pasta on? Each recipe/video/tutorial I see on fresh pasta just says "work surface", b
Lyle's Golden Syrup has a distinctive lid design, in which the top of the tin has a lip. This inevitably fills with syrup and makes the whole thing stickier t
I have a glass-ceramic stove (Ceran), and I did spill some milk on it, which of course instantly burnt itself onto the surface. It seems resistant to any mild
I recently cleaned my broiler pan with great success in my self-cleaning oven. Great. Now I'm looking at my aluminum half-sheet pans. They're sticky, they're di
My skillet is dishwasher safe but it comes out with rust colored spots on the bottom. The non-stick surface is rough and if I use a paper towel to wipe it down
I have a ceramic oil bottle that I don't use. It's just not as convenient as I hoped it would be. I'd like to donate it, but it still has an oil residue insid
I recently moved into an apartment with an induction stove. After the first use with a designated pan, some white bubble marks have appeared. Has anyone had the
My house has a built-in oven that I've never used since I moved in ~10 years ago. (I prefer to use the oven function of a combi-microwave.) My wife, who has ju
I have a rather nice stainless steel teapot that I use every day. I've started to get some black buildup due to using it on a gas range. What method would wor
After using liquid soy lecithin to stabilize a foam, I find it often leaves a hard to clean, sticky residue on the cooking ware that was in contact with it in u
The recipe for tomato sauce (includes vinegar, sugar and salt) I am using says I can put the bottles in cool water and bring to boil; once they are boiling, the
I bought a Hamilton Beach slow cooker a while ago. I never had success with it since all the stuff that I made didn't smell good. I finally figured out that it
I was boiling soapy water (to help clean it) in my Martha Stewart stock pot, and I forgot about it. It seems pretty burnt. Can it be cleaned and salvaged, or is
I've never seen anyone do that until yesterday. So I wanted to know is this appropriate for when preparing apples for any meal, how about other fruits? Unlike p
How often do you need to change the water in your Sous Vide machine? Given food never touches the water I don't think I need to change it every time, but it doe
If this was a normal pan I'd be scraping it with a metal spatula right now, but it's a custom shaped pan (for making novelty shape bread/cupcakes). There are no