I would like to purchase a few new pots and pans. The ones I've been using are very old and pretty crappy. I am overwhelmed by the options. [more inside]
Best answer would be available at Bed, Bath, and Beyond.
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]
Looks like our Circulon 30 cm frying pan is fried, so I'm looking for a replacement that will work with high heat. Someone who will go unnamed really likes to crank the heat on most of the stuff he cooks, and it's pretty much bricked our big frying pan, so I'm looking for recommendations for something reliable and high quality to replace it, particularly for British or European available brands (US-only brands will almost definitely be too $$$ w/shipping). [more inside]
I let my Dutch oven get really, really gross. Can I safely return it to usable condition? [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]
I'm looking to start replacing the hodgepodge cheapo pots and pans I've collected over the years. I cook on gas and don't really want non-stick or ceramic excepting one pan I expect to replace as needed; I'm more interested in stainless steel, aluminum, carbon, enamel and copper. And being in Italy, I am more interested in the European brands. Le Cruset, Staub, mauviel, De buyer are the immediate results for googling European cookware - what else am I missing?
Is it safe to heat water on the stove with an enameled cast iron teapot? [more inside]
I've got a cheap Farberware cooking pot that I've been using heavily for several years. I clean it after using it, usually, and its inner surface still looks pretty good. I use one of those tough green scouring pads (nylon I guess?), with a bit of ordinary liquid dish soap, to clean it. This scratches it up and often seems to actually remove enough material from its surface to turn the cleaning water grayish. I figure steel can take this much abuse. But when I look up cleaning tips for stainless steel cookware, I see some complicated stuff about using baking soda or vinegar or Bar Keepers Friend, plus various sorts of soaking, boiling, etc., to carefully remove burnt stuff and stains without scratching your cooking surface. And sometimes I see the instruction not to use tough scouring pads at all because they'll scratch. My method is simpler, and it has never failed me, so I like it better. But am I hurting my pot? Am I very slightly poisoning myself with metal powder somehow? Will I eventually grind through the steel and reach non-food-safe aluminum or whatever, or would that take like a century? I'm more curious here than worried, mind you. Maybe all I'm reading about trying not to scratch your stuff is just for keeping the surface looking super-pretty and new-looking?
I bought this pan today. I didn't think about the non-stick issue. Is this pan going to kill me? [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]
So I heated my trusty 24cm LeCreuset frying pan for pre-frying some eggplant today, and now there are some moon-like craters on it... [more inside]
Do you have an enameled Lodge dutch oven? Do you use it a lot? How has it held up? Can it compare to Le Creuset? [more inside]
My wife got a paella pan at a yard sale! Sweet. She is totally looking forward to using it to make seafood-less paella because she's allergic. How can we prep the pan for this? [more inside]
I discolored a stainless steel pot lid. What can I do about it? [more inside]
Why do people season cast iron cookware but not other kinds of pans? [more inside]
I have an opportunity to buy Coocan Korean cookware. Should I give them a go? [more inside]
Help me a find a replacement for a broken vintage mixing bowl [more inside]
I've ruined my All-Clad non-stick frying pans. Help me find some new ones that I can't hurt. [more inside]
Rookie Mistakes with New Cookware Filter: I was so excited to use my shiny new enamel Le Creuset oven pan that I forgot to wash it before using it to roast some vegetables. Aside from probably getting some warehouse dust in my food, is this in any way dangerous / unsafe?
Need to buy a slowcooker crockpot. What brands and models? [more inside]
Cooking popcorn with vegetable oil is discoloring my stainless steel pan. It leaves a dark yellowish stain both inside and outside around the rim. Is this a reaction with the metal? Is there a way to avoid this happening? And most importantly, is there a way to remove this discoloration? Scrubbing does nothing.
Were the skillets I saw at the thrift store cast iron? [more inside]
We're moving back to the UK (London) from the US (SoCal) in a few months. What would you stock up on if you were us? Much more detail about our tastes and situation inside... [more inside]
Is the "All Clad Stainless Steel 4-Quart Brown and Braise Pan" ($120 at Amazon) the same as the "All-Clad Stainless-Steel 4-Quart Saute Pan" ($225), just with a different lid? One reviewer says it's exactly the same, but the other reviewer says it has the diameter of their "3-quart saute pan" ($200), and is deeper. Who's right? And why is it so much less expensive than either of the sauté pans? Is it the accent aigu? I like the domed lid and the low price, but mostly want the large evenly-heating expanse of bare metal you get from All Clad. My turn-ons include braising turkey thighs and long walks on the beach.
My question has already been asked, but that was six years ago and I'm wondering what's changed since then. So: is there a good way to recycle nonstick cookware nowadays? [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]
At a house sale here in northern Thailand I picked up a MicroMax Microwave Hamburger/Sandwich Grill for the princely sum of one dollar. It's in like new condition but there were no accompanying instructions. Imprinted on the bottom is the notice, "See instructions for preheat and cooking times...DO NOT EXCEED." I wrote to the manufacturer Nordic Ware who replied that since the item was discontinued, they couldn't provide instructions. Does anyone else in AskMeFi land have one of these devices? Any input for times to create a fine grilled ham and cheese sandwich or tuna melt would be appreciated. Perhaps you may have found or created interesting recipes for the MicroMax? Those would be most welcome also. Many thanks.
How to properly care of a Le Creuset frying pan? [more inside]
We're getting married, and we're registering at Bed, Bath and Beyond for the usual housewares, but we need advice about cookware. [more inside]
How seriously should I worry about cooking acids in a cast iron pan? [more inside]
Alternatives to Le Creuset? [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]
My Cast Iron Pan isn't like Grandma's: Help! [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?
What pots and pans should I get? [more inside]
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]
How do I drill a small hole in an enamel-covered cast iron pot lid? I'd prefer not to chip the enamel, but it would be acceptable if I do. I need a 1/8-inch hole. What type of drill bit do you recommend?
Where can I find an authentic fesenjan stone pot? [more inside]
I left my new non-stick pan on the hot stove with nothing in it. Is it ruined? [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]
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?
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]
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