I am looking for a very specific kind of cast-iron skillet: one where the outside is colorfully enamelled but the inside is just plain old cast iron. Do such skillets exist? [more inside]
Inspired by reading this post regarding acquiring and restoring old cast iron pans, I thought I'd check my local Craigslist for deals. And I might have found one! [more inside]
Is it safe to heat water on the stove with an enameled cast iron teapot? [more inside]
What else can I make in an oven/broiler safe French onion soup crock (pretty much exactly like this one)? [more inside]
Since we are moving soon and already have tons of stuff to move, a couple of family member are considering getting us a gift card for cookware. We have a bunch of cruddy old stuff that we won't be moving, and it'd be great to replace some of these things with items of reasonable quality. However, places like Williams-Sonoma and Sur la Table are very expensive. Is there another good choice for a place to shop in person with a gift card? We live in the San Francisco Bay Area. [more inside]
What color Le Crueset should I order if I hope to be able to purchase more matching pots in the (most likely distant) future? [more inside]
I'm considering buying a set of pots for someone who is very tough on his cookware. What kind of pots will best stand up to abuse? [more inside]
I'll soon have the opportunity to outfit a new kitchen entirely from scratch. Recommend me some great cookware and cook's tools! [more inside]
I made some lentil soup earlier in my cast-iron dutch-oven/pot. It's a new pot and I've seasoned it once and that seemed to do a good job. Anyway, I had a bowl of my soup as soon as it was ready, but I just went back to the stove to pack the leftovers up and clean the pot and the soup has turned from a muddy green broth to a dark sludge, nearly black. [more inside]
I am the proud new owner of an All-Clad 12" skillet. It's awesome. However, after a week—and four uses or so—my new pan has greasy-looking spots in the cooking surface that won't come off even when I scrub pretty vigorously. What is this? Is there anything I can do about it? Is it even a problem?
Indian Cooking - I want those authentic tin plates and bowls - where? [more inside]
So I've got a Calphalon One non-stick fry pan, and the non-stick coating is starting to disintegrate. What are my options? [more inside]
Can you recommend greener cookware (preferably not cast iron)? [more inside]
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]
I'm in the market for some better cooking tools. What kitchenware would you swear by? What should no good kitchen be without? [more inside]
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?
help me put a name to this utensil so I may be able to replace it. I have tried all local sources, and the I haven't the time to go from site to site trolling. We generally use it to melt butter, warm sauces etc., and I find it extremely useful, but everywhere I look, I am referred to butter warmers, and they are much too big. [more inside]
Thanks to my own stupidity, I managed to get two saucepans stuck one inside the other, with the lower one apparently containing a cavity of lower pressure holding the upper pan in place. Is there any way to get them apart without causing injury or property damage? [more inside]
Where to purchase indian cookware and serving dishes in the USA? I want the lot: thalis, tawas, kadais, baltis. All of it! [more inside]
I want to buy a wok. For the typical American (electric range) kitchen, which style is best? Flat or round bottom?
CookwareFilter: What's your favorite way to fry?... [more inside]
I decided to store my cast iron skillet inside the oven, even when I am using the oven. I figure it's acting like a heat stone, keeping the oven temp stable. Is this bad for the skillet?
I want to make delicious crepes and omelets! What are your favorite fillings and combinations, and what's the best pan to use? [more inside]
How do I keep a cast-iron pan clean? [more inside] [more inside]