A simple test to determine whether particles from cooking remain in the skillet and get absorbed by a subsequent meal is to cook fish (or something particularly
I used to have a Lodge cast iron griddle that fit over 2 burners but the middle wouldn't get hot properly so I put it in the closet. Instead I bought 2 separat
After purchasing a PTFE nonstick pan, I noticed something in the Use & Care Instructions with the product for first use: Before using your cookware for
I am ready to start cooking in my new apartment and I am looking for a cookware set that users on SA have purchased and would recommend to a b
These white things are called Ramekins. Why do they have the ridges around them and who was the first person to make the ridges on them?
I was at a restaurant and sat at the chef's table where I could see the chef making the entrees. He seemed to be using thin pans that were battered and dented
Some time ago I got iron cast dutch oven, alomost right away I noticed that when I wash it (just water, no soap) when I wipe it with white paper towel I get som
I've made this chocolate Guinness cake (Nigella Lawson) before. It's delicious and looks good. But it would look even better baked in pint glasses (or half pi
My mother gave me an old skillet she had, and to me, it looked like a normal cast iron. I wanted to 'clean' it the way I normally clean and season my other pans
I enjoy making a good ragu, and I often want to let it sit in the stainless steel cookware so I can have leftovers the next day (not a commercial setting). But
I want to invest in a copper skillet, the heating characteristics intrigue me. When searching, I found a copper-lined stainless steel skillet, which has the bo
A friend of mine has this very slim wooden stirring spoon. It's handle is a little thicker than a pencil, and the spoon itself is about 1.5 inches wide. It do
My recipe calls for an oven temp of 425 degrees but my pan can only withstand 350 degrees per manufacturers instructions. If the original recipe called for 15
Hey so I have these rectangular bakers that I use to make lasagna. Unfortunately I don't bake cookies that often so I don't have a standard cookie tray. I decid
I got a 12" frying pan as a gift and it has many raised, concentric metal rings on the bottom, on the outside, where it would touch the stove. I don't know wha
I've just installed a convection cook top, I've researched it and am confident in my purchase. My question has to do with cookware. I've read reviews and bought
I have a double boiler that looks like this: I have been trying to use it to warm soup, but the soup heats up very slowly. Currently, I have just an inch or
Background Gotham Steel is a ceramic coated titanium pan. It's the brand with the commercials where they put a mixer in the pan, supposedly to show that it do
goal -- im having a very very hard time finding out if 'Hard anodized aluminum' is nonstick, or if i should go with 'nonstick coating' on a jumbo cooker/pot hea
I went to a nearby supermarket that caters to a Spanish South American and Brazilian/Portuguese clientele. In addition to their excellent onsite fishmonger and