I need to replace my ceramic cooktop which is ten years old, but now most of the cooktops within my budget have smaller elements, so my frypan will be larger th
There are a number of common cooking lore techniques which revolve around the idea of "pores" in the surface of a pan. Two of the ones I've heard most often:
I am attempting to bulk prep some frozen convenience food and have determined that a standard Pyrex glass container would be ideal for freezing (non-liquid) mea
I come from Stack Overflow and this it my first post on this branch of Stack Exchange! I write here because I received a small skillet as a gift (I assume its
I'm from Mexico, and every time either my grandmother or mother bought a new clay pot, they started "healed" the clay pot by boiling water with vinegar, rub gar
We recently got an earthenware tagine. However, being earthenware, it can't be directly exposed to the stove flames. The manual calls for a heat diffuser, but t
Could a large enameled cast iron pot be used as a saucepan? Most recipes I cook usually involve a sauce being cooked low and slow in a 20cm saucepan. I was th
I have a few ceramic bowls that are oven, microwave, and dishwasher safe (I normally hand-wash them, though). I was looking at recipes for lemon curd and some o
I use a steel bowl for boiling the combination of tea and milk. Then I pour the prepared tea in a melamine cup. Does the material of the container affect the f
I have glass, plastic, stainless steel, earthenware, and melamine vessels. Which one of out of them should be used to retain the heat of the prepared tea for a
I've noticed this discoloration on or near the bottom of my saucepan, which stays even after cleaning. When dry, parts of the pan will appear
I added salt and cold raw eggs to cold water in an All-Clad D5 18/10 stainless steel pot before turning the burner on. After the salt water was boiled and eggs
I accidentally left one of my all-clad stainless steel saucepans on the stove & the water in it boiled off... I used Bar Keeper's Friend(BKF) & I was ab
I am a guy from India going to settle in the US(Houghton, MI) for higher education for a period of 2 years. I have been bombarded by a variety
When I cook hamburgers inside, I do it in a pan on stove top. I usually use worcestershire sauce, but it seems that when I do it gets cooked onto the bottom of
We like to make stir-fry occasionally, and we do so currently in a medium-sized stainless steel wok over a gas burner (but, a regular one, nothing that is super
We've had awful luck with non stick pots and pans no matter how much we spend on them. Most have been Teflon coated. We recently bought a bunch of "high quality
I have an iron kettle that is pitted with rust in pits. How do I get rid of rust so I can cook chowder in it? We have tried using a wire brush, filled with wate
I have a recipe for a game pie, circa. 1973. It calls for a "deep pie dish". Searching online for one to buy, I find deep pie dishes with different depths, and
I received a cast-aluminum pan as a hand-me-down from my mother's grandmother. As far as I know it was never seasoned while in my mother's possession. A little