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

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

In a moment of epic dumbassery, I turned on the wrong burner this morning and managed to melt part of a spatula to an $80 calphalon fry pan. If it wasn't coated, I'd just use steel wool. Is there any way to get the melted plastic off? How fucked am I? Can I heat it up again? If so, how should I do it?
posted by klangklangston on Sep 14, 2007 - 14 answers

How often should you / do you replace your non-stick pans? [more inside]
posted by synapse on Jun 21, 2007 - 25 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

I need to step up my capability to cook for myself. To motivate myself I want to get new pots and pans, but only the essentials. I'm guessing that I probably need two pots and two sautee pans. Oh, and probably a decent chef's knife. Anything else? Any recommended brands I should look for? Practicality and affordability are key.
posted by patgas on Nov 10, 2005 - 53 answers

We want to hang our pots and pans from the HVAC ductwork on our kitchen. We're thinking strong magnetic hooks. [mi] [more inside]
posted by MrMoonPie on Sep 28, 2004 - 4 answers