Mark Bittman's recipe for chicken Adobo says: "Combine the [ingredients] in a covered skillet or saucepan large enough to hold the chicken in one layer". The re
I made a mistake of buying a Cuisinart 6 qt stock pot with two major downsides: opaque lid (can't see inside) and non-insulated, metal handles. I wasn't think
I went to stir the cabbage roll soup and found the metal lid to the diced tomatoes in the soup. It's been in there for at least an hour with a
I washed my cooking pot and put some water in it, and put it on the stove. When the water came close to boiling, I started hearing crackling sounds and there wa
I am cooking spaghetti meat sauce for approximately 150 people. I can cook the sauce, but I have never cooked for such a large group before, what size pot is re
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
My pots are WearEver Cook & Strain Stainless Steel 1.5-Quart Saucepan Model No.: A8342264 Tramontina 3-Quart Sauce Pan, Stainless Steel Model No.:
I will be hosting a party and need to purchase a larger pot to cook gumbo for the number of guests I will be having. I currently cook gumbo in a smaller thick-b
I think about buying a Dutch Oven. As this is mainly - and as the name says - an oven, I think also about buying a pot to cook in the fire/coal. After some rese
So, I've been rather curious lately as to what I'll be needing in order to prepare/cook some Japanese-style rice. I wanted to say sushi rice, but I believe it's
Maybe it's because I'm German speaking, but I'm utterly confused by the concept of the concept of a Casserole. When I enter "Kasserolle" in the German Amazon I
I got an awesome set of copper pots as a wedding gift. They are amazing, but the direct flame has created aggressive burn marks and discoloring. I'm aware that
I am using a campervan 3 nights per week, 40 weeks per year. I have a single gas powered hob (like most camping stoves), a sink with running water and am seeki
We recently cooked a beef stew in our unglazed earthenware tagine. The food at the bottom of the dish burned a bit, and we're now left with a rather crusty mes
Yesterday I made black salsify. I got the salsify fresh and peeled it myself. Knowing what a hassle that is, I rinced and scrubbed it, put on disposable gloves
I overheated my Stellar stainless steel saucepan. It is discoloured and if I poach an egg in it, it sticks. Is there any way of restoring the surface?
I have recently purchased a stockpot and I have been using it for making pasta on an electric stove. The first two times I used it, everything was fine, but ton
Two weeks ago, I stored around 20 eggs in a pot and sealed it (that was wrapped inside clean closed trash bag) for storing them safely and pla
In about an hour I need to leave with a pot of black beans and rice. I don't have a crock pot, but I do have a cast iron pot with lid. To keep it all warm can I
I have an enamelled pot with a chip on the outside on the bottom. This isn't a problem, is it? It is about an inch long and maybe an eighth of an inch wide.