I have an unsightly film around my stainless pan as shown here: What is causing this to happen? And how can I remove the film? I have soaked it in soapy wat
I have this non-stick tefal cooking pan which works great - nothing sticks to the telfon part. The only problem is the silver metal rim to the pan - it just ge
I need a new pan for non-stick applications (eggs) and I want to try using a well-seasoned iron or carbon steel one. I use an induction stove. Normally, the a
I searches around a bit and found that the same manufacturer often offers forms under all three names, so I don't think this is a synonym. Also, I found a forum
I'm cooking steaks in a stainless steel pan. It's never getting hot enough to cook steaks and char them it's charring in a few places then starts to basically b
My homemade quesadillas made with flour tortillas always come out hard, dry and crunchy instead of light and crispy. I spray the tortillas with a little Pam
I am looking to buy a saucepan. The 3 sizes available are 16cm, 18cm and 20cm. I am tempted to get the largest as I'd rather have too much space than not enoug
Rose Levy's reviews warn about using the right sized pans, and say that failing to do so will result in failure. I have glass ware and silicon cups for baking
This pan was given to me recently, apparently it was with the other baking items we got from my Grandmother. It is very shallow and appears to have a no-stick c
Got a Debuyer Mineral Element Pan for Christmas. It has a thin coating of bees wax. I thought it would be nifty to preseason the pan with flax oil and get an aw
I'm doing something really simple right now, sprinkling pepper over one side of a half-inch thick steak and throwing it in a pan of butter. But by the time it'
I make a lot of stir fry in my frying pan, and I hate cleaning it up. Often, if I do not clean the pan immediately, the stir fry residue (little pieces I have f
I have an induction hob but no oven, how do I season a new cast iron pan I'm thinking of getting?
Okay, I have a situation here that is blowing my mind and hopefully someone here can help me. The other night, I attempted to cook a burger on the stove. Smoke
I hear so many thoughts on Calphalon hard anodized pots and pans. Are these safe to use?
I have a bad habit of wanting to over cook meat on the frying pan. It's from a phobia that any juices or red/pink coloring inside the meat may contain bacteria/
I am cooking lamb kidneys by frying them on a pan. If I do not remove the cores of the kidneys, that tissue in the core remains and is hard to chew afterwards.
I am going to be cooking salmon for dinner tonight on the stove and debating whether to use a non-stick or metal pan. I was going to use the non-stick at first
I have an electric stove. Many of the recipes from my Asian cuisine book call for a Wok to be used rather than a typical flat based pan. Why is there so much st
I am making Paella for 20 people but unable to purchase a paella pan at this time. What pan can I substitute ?. I was thinking of using a chafing pan since it's