Can you recommend greener cookware (preferably not cast iron)? [more inside]
posted by cadge on Nov 6, 2009 - 17 answers

What are the dangers and benefits of non stick cookware (teflon/generic teflon type)? It's obviously healthier to cook without using lots of oil, but I've heard rumors of health problems such as cancer being linked to long term use of non stick pans. [more inside]
posted by thewalrus on Mar 22, 2009 - 21 answers

At what point do I throw out slightly scratched pans/woks? [more inside]
posted by mateuslee on Feb 13, 2009 - 18 answers

I am transitioning to a Calphalon stainless cooking set, but everything is sticking to the pans, despite much olive oil. What are some tricks from moving from teflon/non-stick to stainless steel on a gas range?
posted by plexi on Sep 28, 2008 - 22 answers

What is this item? image1 image2(its NOT called a soup tureen, i'm pretty sure) I believe it is used in indian or middle easter cooking...
posted by chasles on Jul 22, 2008 - 4 answers

Can I use my three-ply (out-middle-inner) copper-aluminum-stainless steel pots and pans on an electric range? Will it mess them up?
posted by aussicht on Jan 30, 2008 - 3 answers

How does one properly heat a Korean soapstone pot? Looking for that mad-hottedness that makes the rice so crunchy and delicious... [more inside]
posted by kuujjuarapik on Apr 30, 2007 - 3 answers

I want to cook delicious things without needing the bulging biceps necessary to move a laden skillet from oven to stove. Help! [more inside]
posted by bomboleco on Feb 15, 2006 - 18 answers