I have been on a tenacious pan hunt, lately, looking for something that won't leach, degrade, or require me to look up the meaning of any 3 or 4 letter acronyms
I was in the store looking to buy a new pan, i found in the local store they sell them but i can't tell if this is a real ceramic or just white teflon (i don't
I have a problem. Let's say I buy a frying pan for about 130 EUR. But after 5 months of using it 3 times a week, it looks like the photo. What am I doing wrong
I've been using a Bergner ceramic frying pan for a month and it has been ok up until today when I decided to cook beef burgers on it. After I was finished the c
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 am interested in getting some form of cookware that will... take seasoning? Become seasoned? Cast-iron, carbon-steel, et cetera. I currently have two pots (on
After the advice I gave about seasoning a cast iron pan, one would think I knew. I don't though. I have 2 large cast iron pans I use regularly but I'd love my
I've been trying to eat tofu lately (not using much oil to cook it) and I don't mind it, my only problem is that I can't seem to cook it without burning the pan
Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in
I've got a set of all-clad stainless steel pans I've been able to master cooking most foods without sticking and too much burn remains. Even eggs I've got right
I recently purchased a stainless steel pan from AllClad, but I'm struggling to use it. Food, and in particular eggs, seem to stick readily to the pan, making it
For most recipes the instructions for cooking a steak on a stove say "pat the steak dry" then cook on the stove. The drying instructions I have also seen for c
I want to make southern style hash browns (cubed 1/3-1/2 inch potatoes) and I WANT them to be more on the greasy side. This accomplishes that they have crunchy
I have used a Kenmore Elite induction stove after moving about 6 months ago from a gas range and it has many good qualities but no matter what I try I can't get
I have spots on my stainless steel frying pan that I can't wash off and would like to know if it's safe to use this frying pan? This photo shows the type of
So it seems that every time that I pan sear something, any oil I have in the beginning seems to be gone about half way through and it turns into me dry searing
I've had my T-Fal teflon fry pan for a year and a half, and have used it every morning. I treated it well, but since they said it was dishwasher-safe I did put
I am not the most fastidious pot washer: over the years, my copper-bottomed fry pans have developed a layer of (I guess) burned oil residue. Aside from any "ic
I was using canola oil and put the stove top setting on "high - 9". I read plenty of guides suggesting there will infact be oil splatter, but it was pretty exce
My De Buyer Mineral B Element iron fry pan burns everything I cook, even though I’ve been using low to medium heat with non-stick foods (mostly potatoes)