I just got my first cast iron skillet, it's brand new pre-seasoned. While I know cast iron is generally porous, I was surprised to see actual
We have a Kitchen Aid cooktop and bought a 7 piece Kitchen Aid cookware set. Six pieces work fine, one does not. The 1.5 Q pan will not work on the cooktop.
I've seen similar questions about Pyrex, but as I understand it Pyrex manufactured in the United States is now made from tempered soda-lime glass, so I am not a
I am thinking of buying some induction ready cookware, but I still do not have an induction stove - I am planing to buy this sometimes in the future when redoin
I've read about the Balti bowl (the cookware, not the dish). Apparently, one can cook specific recipes with it. For example, it is used to prepare a curry over
Recently I saw a tagine from Le Creuset and tried to gather more information about it (materials, usage, etc.). But I could not figure how it sets itself apart
I have a Seagull "4 star" "Marathon" "non-stick cookware" pan. I have decoated much of the black metallic coating of that pan with a stainless
Is there a maximum safe temperature for cooking with a glass casserole dish in an oven? Got some Dutch ovens on the bottom rack at 240C (450F) and wondering if
Obviously I have enough common sense to not add pour water into boiling oil, but after the cooking is done I try to add water to the pan so it
As far as I understand, induction cookers transfer current (via eddy current) to the pot which heats up due to its resistance to the current. Because of this, i
I came to think about this today. I was using my Prestige Induction for 1 year. When the power is upto 500, the heating doesn't work continuously. It heats for
If you see prestige induction cooktops, all of them have a cricle over it. What is the importance of it or what does it indicate? Does it mean the pot/wok base
I bought a no-name Dutch oven* about eighteen years ago and have used it steadily since. It continues to serve me well, but I'm wondering whether I need to worr
I'm cooking a recipe for a Bread that requires a Dutch Oven. All I have is a Casserole Dish. The recipe calls for 40mins then 20 mins in a 400F Oven in t
Scenario For (reasons), I have an extra inner basket for this model of air fryer. I have completely removed the handle assembly; what I'm left with is a single
I have a 10" Lodge skillet that I enjoy using, but would like a larger (~15") version for using stove top, on my BBQ (gas weber and big green egg), and in the o
We were gifted a set of Cuisanart stainless steel (impact bonded) pots and pans last Winter and use them fairly heavily for cooking at home. We just started to
I am looking to buy a frying pan but the material has confused me. One is said to be Mineral B, the other is carbon steel. I was confused about the differences
Can putting frozen food in a preheated ceramic coated non-stick pan cause a thermal shock and ruin the pan?
(Context:) Years ago, I borrowed a stainless steel pot to an acquaintance. When they returned it, they apologised and said they had accidentally molten signific