I am looking to replace my >10 year old Calphalon nonstick cookware. I can see the nonstick surface coming off the pans, and am starting to worry about how m
I've been having a problem lately with my potstickers sticking to my pan too much. This didn't start happening until recently. I'm using my stainless fry pan
I just moved across country and basically sold everything I own including my cooking pans. I used to use a medium-high sided two handled pan that I cannot find
I have a cake recipe that calls for baking in a bundt pan (it's a sweet potato spice cake). Can I use another kind of pan, or will it affect the quality of the
Growing up, my parents had a couple of little, 2 layer pans that came with Toast-R-Ovens (The appliance themselves had been lost or broke, but the pans remained
I just looked on the All-Clad website (faq 7 and faq 13). It says that because the MC2 has a brushed aluminum alloy exterior, it mush be hand washed. Why is the
What's called for specifically is an "11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan)" in this recipe. I made this once before and it was a hit,
So, I'm a hobbyist and like to play with new recipes. Recently I've found a few recipes which want me to fry something, then put the pan directly into the oven
I have a recipe for pound cake that I love, but I make it in a tube pan. I would like to make it in a 9x13 oblong pan, but don't know how long the cake should
We've been using this environmentally friendly non stick pan called the Green pan from Costco and I've done some research on it, but I cant seem to find anythin
I've been using silicone cake pans in my electric oven for a while and they work great and cakes come out easily and washing then is also very convenient. Howev
I am looking into replacing my hob with an quick, induction type electric hob, but they stipulate that the the cookware must be ferrous. I have decent cookware,
I have a glass smooth-top stove. Every large frying pan that I have bought so far has almost immediately warped so that the bottom is no longer flat. They all e
Okay, I received a nice stainless steel saute pan for Christmas and in looking around online there are people that say I need to season it. Most of the techniqu
Just started using a stainless steel pan. First thing I cooked in it was bacon followed by some fried rice. Stuff stuck to it, but a quick soak and it all came
My sister bought me a cast iron ebelskiver pan, and I've not had much luck with each of the batches I've tried. They always burn or stick. I'm hopeful someone
I'm getting ready to heat up a pre-prepared meal (the ones that are kept in the freezer), and the instructions say to place in a pan and cook on high heat for t
On cooking shows I always see cooks using ordinary pans without non-stick coatings, and nothing ever seems to stick to their pans. But when I try the same reci
I've read numerous times that when sauteing, the pan used usually has curved sides to allow one to toss the food. However, whenever I look at pans on shopping w
We were gifted a Sizzler yesterday - a sort of elongated shallow cast-iron pan on a wood base for serving and keeping warm at the table. I know these are suppos