I left my new non-stick pan on the hot stove with nothing in it. Is it ruined? [more inside]
posted by TSGlenn on Jun 21, 2009 - 4 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

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]
posted by katillathehun on Nov 15, 2008 - 47 answers

Just bought a set of Calphalon hard-anodized cookware and I'm having a terrible time getting food not to stick to the pan when cooking. The problem is particularly bad when cooking eggs- strategies for getting food to not stick to these pans?
posted by mhaw on Oct 23, 2008 - 14 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

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]
posted by rudy26 on Aug 1, 2008 - 11 answers

When my roommate moved out last week, she left some things behind for me and the new roommate. Among those things was an Object I found in one of the kitchen cupboards -- and when we found it, me, my new roommate, and his father studied it for a full three minutes, and we cannot figure out what this object actually is. [more inside]
posted by EmpressCallipygos on Jun 4, 2008 - 9 answers

What kind of cookware do chefs use in professional kitchens? [more inside]
posted by ecks on Feb 14, 2008 - 31 answers

Are these pinholes in the enamel surface of my new Staub cookware normal or flaws? [more inside]
posted by tula on Jan 3, 2008 - 4 answers

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]
posted by dw on Dec 5, 2007 - 30 answers

Non-Stick pans and Cancer. I'm afraid to use my flaking teflon pans because of the cancer risk that I have heard rumor of. What is the safest, healthiest cookware to buy? [more inside]
posted by boots77 on Dec 1, 2007 - 50 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

I bought a cast iron skillet. Rubbed it with oil. 300 F oven for 1 hour. I neglected to clean it in soapy water prior. What has been indelibly burned into my skillet? Should I go to the emergency room now or should I save time and just start start organizing my affairs? [more inside]
posted by stuart_s on Jul 19, 2007 - 11 answers

Where to purchase indian cookware and serving dishes in the USA? I want the lot: thalis, tawas, kadais, baltis. All of it! [more inside]
posted by Smegoid on Apr 15, 2007 - 6 answers

What do I need to consider when choosing cast-iron cookware (a skillet or a griddle)? Do brands, price, pre-seasoned v. not, or anything else make a difference? [more inside]
posted by gauchodaspampas on Mar 26, 2007 - 28 answers

Cookware that doesn't suck for < $100 Canadian? [more inside]
posted by sanitycheck on Jan 10, 2007 - 21 answers

I picked-up an old, cast-iron skillet which has seen better days and needs to be stripped and re-seasoned. Problem: I can't get it stripped down sufficiently. [more inside]
posted by nathan_teske on Dec 21, 2006 - 38 answers

Why does my new stainless steel cookware come out of the diswasher covered with white splotchy stains that I have to hand wash? [more inside]
posted by AstroGuy on Jul 10, 2006 - 17 answers

I want to buy a wok. For the typical American (electric range) kitchen, which style is best? Flat or round bottom?
posted by 10ch on Jun 24, 2006 - 25 answers

I damaged my All-Clad MC2 cookware by using Cascade powder in the dishwasher. Now the exterior surface is all dull and rough-feeling. Any idea how I can repair the damage?
posted by frenchbenj on May 30, 2006 - 14 answers

What cookware should I buy? I've always had cheap non-stick cookware. I'm looking to buy my cookware for life, and I think I'll lose the teflon. Help me choose. [more inside]
posted by duck on Jan 28, 2006 - 36 answers

CookwareFilter: What's your favorite way to fry?... [more inside]
posted by iurodivii on Jan 5, 2006 - 21 answers

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?
posted by jclovebrew on Jan 4, 2006 - 14 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

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]
posted by fuzzbean on Sep 14, 2005 - 32 answers

Where can I buy good-quality kitchenware in Toronto, especially knives? [more inside]
posted by docgonzo on Aug 21, 2005 - 12 answers

Can you recycle Teflon/nonstick coated cookware? We've just gotten a whole new set of high-quality stainless and we'd like to get rid of our old nonstick stuff, but don't know if it's actually recyclable. What with all the hubbub lately about Teflon doing nasty nasty things, I'd hate to just put it in the trash and have it kill somebody later on.
posted by 40 Watt on Jan 15, 2005 - 10 answers

Why are Pyrex dishes so unsafe to use under the broiler? [mi] [more inside]
posted by ChrisTN on Dec 8, 2004 - 15 answers

I'm looking for some cookware, and need some help choosing. [mi] [more inside]
posted by benjh on Nov 10, 2004 - 23 answers

How do I keep a cast-iron pan clean? [more inside] [more inside]
posted by starvingartist on Jan 20, 2004 - 16 answers

I just got some new stainless steel cookware, and now I have some (grease?) gunk stuck on the bottom of my frying pan, along with a yellowish hue, likely from mildly overheating the bare pan while cooking. I tried soaking it for a few hours in water and soap, and scrubbing really hard with a plastic scouring pad, all to no avail. How do I get it clean? Steel-wool? Different soaking? Special cleanser? Other?
posted by The Michael The on Jan 16, 2004 - 13 answers