Lots of times in recipes, they'll specify using a stainless steel pan, but I find the non-stick aspect of Teflon to be an advantage. Is stainless steel really b
I haven't been cooking for long — recent college grad — so I'm doing a lot of experimentation and making a lot of rookie mistakes. One of them is s
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
This is somewhat related to the question about copper vs. cast iron, but this is about copper vs. pure stainless steel. I had an old stainless steel stockpot th
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
Being visually impaired, looking at the color of a utensil doesn't tell me whether it's silver or not, so I'm wondering if there are other easy ways than simply
I bought a hand crank can opener (Oxo) because of the good online feedback and only use the "shake" dry approach. It quickly developed rust in between the metal
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
Possible Duplicates:How can brown stains be removed from pots and pans?How to keep my stainless steel skillet clean? A couple of times
I have a set of stainless steel pans that I absolutely love, and my 12" frying pan has received LOTS of use since I bought it. This is my first ever stainless s
I use stainless steel pots on an induction cooker for boiling water for preparing food for an infant. I use bottled and supposedly clear and soft water. When I
I think Anne Burrell lied to me. She said fish will always stick to a stainless pan. This is true. No matter how well I lubricate my pan, my fish will always ad
I have a Cr-Ni stainless steel frypan which I'd like to toss in the oven. It doesn't have any plastic/wooden components ; the whole thing is SS including the ha
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've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question) Now my ques
In the context of boiling water for pasta or other purposes, all over the Internet the advise is oft-repeated that salt should not be added to the water when it
I am looking to buy new cookware and I am confused by all the choices I have. I am trying to balance healthyness vs. ease of use vs. taste of prepared food vs.
Are enameled cast iron pans or stainless steel pans better for cooking with acids like tomatoes? I am wondering if I can use all cast iron/enameled cast iron pa
Does an induction stove require flat bottomed vessels? What materials besides stainless steel works for an induction stove?