I often use a toaster oven where I line the tray with aluminum foil and coat it in something so the food doesn't stick. Is a difference between using butter or
Today I had… hard conversation with my girlfriend whether to use or not oil (semi refined sunflower) when cooking scrambled eggs on a non-stick pan. My
How can you tell if a ceramic non-stick pan has suffered damage from overheating? Will there be a point at which the pan is no longer safe to use? If so how ca
Given the advances in technology regarding non-stick pans, do they still give off fumes if they are heated with nothing in them? I never pre-heat my non-stick
I have an aluminium hard anodized non stick pans. When I use oil for sauteing, it many times disappears - For example when i fry shallots or eggplants. Is this
My skillet is dishwasher safe but it comes out with rust colored spots on the bottom. The non-stick surface is rough and if I use a paper towel to wipe it down
I am the lucky owner of a George Foreman Multicooker which is essentially a fancy rice cooker with a removable steaming basket. It has a non-stick cooking surfa
Three newbie questions: Purpose - I read somewhere (can't find the link again) that nonstick pans were purposefully designed to be used without oil. Is this r
I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of k
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 was making a sweet potato hash for pizza topping the other night, and tried to fry the first batch in a non-stick pan. The hash never crisped up and was soggy
I unfortunately ended up in situation where I tried to make crepes in a regular pan - needless to say, I was unprepared and it didn't end up well (they would ge
Before the first time I use a none-stick teflon pan, how should I do seasoning? 1- Should I first rub oil on it then heat it? [ref1] or first
I have heard that using spray-oils with hydrocarbon-based propellants (e.g. butane, isobutane or propane) can, over time, be detrimental to the effectiveness of
I find that each time I cook dougnuts, as I slide them off the tray into the oil pan, they deflate a fair bit, and sometimes crinkle up. How do I effectively pr
I often cook 85% lean ground beef in a non-stick pan. When I first started doing this, I always added some oil to the pan before I cooked it, but then I learne
The thing with a cast iron pan and stainless steel pan is you've got to season them. Once they're seasoned, they have a non-stick (more or les
Questions such as Are Non-Stick Bread Pans Destined to Fail? conclude that non-stick pans do not last forever, especially cheaper ones. I am trying to find some
I have a Circulon frying pan I've been using for a few years. I got it second hand in good condition. The non stick factor was great when I got it, but when I
Everyday I have to cook using some share kitchenware, and I came across some old non-sticky frying pan that have significant scratch marks on them. I was told