I'm thinking of replacing my motley collection of cheap non-stick and bargain basement steel pots and pans. I'm considering either replacing with cast iron (Le
Lots of times in recipes, they'll specify using a stainless steel pan, but I find the non-stick aspect of Teflon to be an advantage. Is stainless steel really b
Am I looking for the ratio of burnt dishes to fine dishes? Well-cooked to not? My general happiness? When should I replace a pot or pan? I am unsure where to be
I am looking to replace my >10 year old Calphalon nonstick cookware. I can see the nonstick surface coming off the pans, and am starting to worry about how m
Over the last few years I've gone through at least 3 roasting trays that have some kind of coating that has worn off - mostly ones bought in supermarkets. I'
Over the course of the last 4 years I think I seem to have been working my way through non-stick pans at a ridiculous rate, I think I'm on my 3rd frying pan and
Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a t
I've seen a couple questions on how to season a skillet, and this may be a dumb question, but why do you season a skillet? Does it impart flavor onto the food
Is there a way to get a quality molcajete and/or paellera in the U.S., specifically the eastern seaboard? I'd prefer not to fly to Texas, Mexico, or Spain to g
I have an All-Clad frying pan, the precise one shown below: http://www.amazon.com/gp/product/B00005AL5F I made this purchase out of curiosity after reading
1. What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing. 2. If
When talking about flatware, what exactly does a Hostess Set include? How many people does it serve?
We have Calphalon non-stick cookware and it seems, after 5 years, not to want to get clean. Even the best scrubbing leaves kind of a hazy look on them. Additi
I just moved across country and basically sold everything I own including my cooking pans. I used to use a medium-high sided two handled pan that I cannot find
I have just purchased a GE Cafe gas range. The user guide indicates: Do not use a wok on the cooking surface if the wok has a round metal ring that is place
Whenever I broil something (like a piece of fish) in the oven, using either a 1/4 sheet pan or a 9 X 13 pan for example, any fats wind up burning onto the pan a
I am looking into replacing my hob with an quick, induction type electric hob, but they stipulate that the the cookware must be ferrous. I have decent cookware,
I have seen a lot of meat roasting recipes that require using Dutch ovens, most of the cooks doing the presentations have enameled cast iron Dutch ovens. When
My wife and I recently received a set of All-Clad cookware. We loving cooking with it so far, but we're somewhat troubled by the recommendations we keep seeing
Just started using a stainless steel pan. First thing I cooked in it was bacon followed by some fried rice. Stuff stuck to it, but a quick soak and it all came