I have seen many recipes where cooking with a heavy-bottomed pan is advised, as the heat is distributed more evenly and avoids "hot spots". With that in mind, i
I've been using this pan for a while, and have somehow scorched the bottom of the pan. Can someone tell me how I should clean it? Thanks!
I cooked using spices a lot, and I notice this problem most after cooking with turmeric. I wash the pan after I'm done using it, with dish soap, and allow it to
My question is about cooling a pan while cooking. I come to the issue when I'm making a dish and it tells me to have a pan at medium-high to sear meat. Then it
My wife just bought this pan and I noticed this weird dark/black spot in the center with a bit of a swirl around it (never mind the brownish tint, this is due t
I’m a novice cook and mostly use nonstick pans for ease of clean up. Would I get better browning with stainless steel? I’m imagining scrubbing stuck
New to cooking here. What are some examples where I should wait for the pan to pre-heat, for how long, and why? Thank you in advance!
I am currently looking for a small pan. I measured the plate (ceramic) where it would be used (15 cm) and started looking for 15 cm pans online with little succ
I am on the search for a good general purpose frying pan. However, I can't seem to find a comparison between cast iron and forged pans. I know that cast iron pa
I just got some canned chicken and fried it with a little water I.e. pan fried without oil and just adding little bits of water as I go. The chicken tasted like
I have a vintage cookbook, from Charlotte, North Carolina and about 1958, that has a recipe for “Different Applesauce Cake”. It says to “Cook
I've seen images of regular cheesecake (crust + filling) baked in muffin tins, Will basque burnt cheesecake be as creamy as the original in muffin/cupcake pan?
On March 3 2021, I bought this Zwilling 33 cm / 13 inch Aluminium deep saute pan with lid. Please review pictures below, inside my red circle. The coating on th
I already have cast iron skillet but I can't find a decent "normal" pan, for eggs and stuff, sometimes steaks, more or less general purpose. Here are some mor
I received my Lodge 10.5 inch pre-seasoned cast iron griddle today (and I'm very new to the world of Cast Iron). I washed it with water and soap and used the so
Many recipes call for things like garlic and spices to be sautéed first before combining other ingredients into a pan. I have always preheated the oil in
In my home, we use 2 types of pans most of the time when cooking, apart from our rice pot and some other equipment, I don't know what to call it. These pans are
My wife has been baking sourdough bread in an enameled cast iron Dutch oven and has been getting a very nice crust. She preheats the pan and oven to 500 &d
I have a Zwilling Forte titanium pan with a five-layer T-Ix non-stick coating (which I understand is just the name of the titanium Layers). According to descrip
While shopping the other day, I purchased a cast iron pan that has ridged griddle lines in it. I thought "oh, this might be nice for cooking meat!" but I'm not