I want to know if an aluminium lasagna pan can be used in an oven for baking a cake?
An American relative has asked for an 8.5x4.5in bread pan for Christmas, but UK pan sizes are by weight: 1lb loaf, 2lb loaf, etc. How much dough would you put
Let me just clarify I'm not asking for specific brands, but features. We just got an induction stove and I want to pick up some new pots/pans etc. I know that
I have a couple of old pots and pans laying around in the house and unfortunately I don't have the original box. Is there an easy way to tell if they are safe t
This piece was given to me a few years back by someone who picked it up at an estate sale. At the time I cleaned it up, re-seasoned it, and promptly forgot abou
So I scratched my new ceramic pan by trying to cut something in it (definitely regretting that one) and was wondering if it can still be used? They are very sma
I have noticed that English-related cultures use an oven much more than say French or Spanish or German cultures. My question is specifically for stews. In Engl
Here's the thing: I am currently experimenting with a Oshawa diet #7 and I discovered that I can make these tasty flatbreads in my frying pan. However, the is
I have someone asking me for a wedding cake. She wants three separate round cakes. The cakes will serve 100-150 people and the point she emphasized was it being
I've been using nonstick pans exclusively all my life. Most recently, after doing a lot of research, I decided to buy a stainless steel sauté pan (IKEA).
This was originally part of this question about usage of stainless steel and cast iron skillets, but I was advised to split it into two different questions.
I am trying to create a double layer 12 X 17 inch sheet cake. How do I get the cake layers out of the pan and placed one on top of the other in whole pieces wi
How would I prevent from spattering oil everywhere when pan frying? I was shallow-frying breaded chicken breasts for a General Tso's and got b
I recently baked a rather sticky cake which called for a bundt pan. When I use a standard cake pan, I first put on the fat (either pouring oil and swishing it,
I think one would just go to the supermarket and buy whatever, but since I don't want my cakes to be ruined, I would like to ask for some advice. I have never
This is not a product request. I was looking to replace a couple baking pans, the 9"x13"x2" that serve many uses, brownies or cakes among them. Even with the
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 recently discovered cast iron cookware and I'm a little bit in love! I have a couple of questions for experienced cast iron users. I've done lots of read
I have a three-wheat batter bread recipe that calls for baking in four 16 oz cans. What size pan can I substitute?
I'm making sweet potato cornbread and the recipe calls for a cast iron pan to be use. What is a good alternative to it? Could I use a thin metal pan?