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Enameled Cast Iron Teapot: Stovetop heating

Is it safe to heat water on the stove with an enameled cast iron teapot? [more inside]
posted by angelaas525 on May 6, 2014 - 8 answers

Why shouldn't I scratch up my stainless steel cooking pot?

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?
posted by Koray on Apr 14, 2014 - 28 answers

Pan-ic at the Williams-Sonoma

I bought this pan today. I didn't think about the non-stick issue. Is this pan going to kill me? [more inside]
posted by kythuen on Jan 16, 2014 - 17 answers

What else can I make in an oven/broiler safe French onion soup crock?

What else can I make in an oven/broiler safe French onion soup crock (pretty much exactly like this one)? [more inside]
posted by Knicke on Jan 13, 2014 - 18 answers

Where to get a gift card for cookware?

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]
posted by wintersweet on Nov 13, 2013 - 11 answers

LePockmarQuet: fatal kitchenware failure?

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]
posted by Namlit on Oct 31, 2013 - 12 answers

Does Lodge go the distance?

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]
posted by lunasol on Oct 23, 2013 - 28 answers

Cleaning and seasoning a paella pan?

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]
posted by infinitewindow on May 25, 2013 - 9 answers

WTF, steel, I thought you were supposed to be stainless

I discolored a stainless steel pot lid. What can I do about it? [more inside]
posted by entropone on Nov 21, 2012 - 10 answers

Seasoning: it's not just for cast iron anymore?

Why do people season cast iron cookware but not other kinds of pans? [more inside]
posted by wondercow on Nov 14, 2012 - 16 answers

Should I go coocoo for Coocan?

I have an opportunity to buy Coocan Korean cookware. Should I give them a go? [more inside]
posted by Doctor Suarez on Aug 25, 2012 - 2 answers

Help me a find a replacement for a broken vintage mixing bowl

Help me a find a replacement for a broken vintage mixing bowl [more inside]
posted by gillianr on Apr 28, 2012 - 4 answers

Cookware for Dummies.

I've ruined my All-Clad non-stick frying pans. Help me find some new ones that I can't hurt. [more inside]
posted by Leezie on Mar 21, 2012 - 29 answers

I just really wanted some nummy vegetables, you see.

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?
posted by a small part of the world on Feb 21, 2012 - 11 answers

Low and slow is not just for sex

Need to buy a slowcooker crockpot. What brands and models? [more inside]
posted by jadepearl on Jan 19, 2012 - 24 answers

Popcorn is staining my stainless pan!

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.
posted by stopgap on Dec 8, 2011 - 31 answers

Was this skillet cast iron?

Were the skillets I saw at the thrift store cast iron? [more inside]
posted by needs more cowbell on Nov 18, 2011 - 31 answers

Help us use our transatlantic move to save money on stuff!

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]
posted by crabintheocean on Jul 28, 2011 - 31 answers

Inexpensive all-clad 4-Quart saute pan or rank impostor?

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.
posted by jcrcarter on Jan 28, 2011 - 5 answers

Can you recycle Teflon/nonstick coated cookware? 2011 Edition

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]
posted by brett on Jan 8, 2011 - 1 answer

What color pot to buy?

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]
posted by moshimosh on Jan 5, 2011 - 21 answers

What kind of pots resist a rough cook?

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]
posted by arnicae on Nov 29, 2010 - 25 answers

Cooking times for MicroMax sandwhich maker?

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.
posted by thaivagabond on Nov 12, 2010 - 3 answers

Care and maintenance of a Le Creuset pan?

How to properly care of a Le Creuset frying pan? [more inside]
posted by greenfelttip on Oct 26, 2010 - 17 answers

Cookware in pieces

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]
posted by Allenthar on Oct 17, 2010 - 30 answers

Perfectly fine or tragically misguided cookware question

How seriously should I worry about cooking acids in a cast iron pan? [more inside]
posted by A Terrible Llama on Oct 15, 2010 - 16 answers

Alternatives to Le Creuset?

Alternatives to Le Creuset? [more inside]
posted by monkey closet on Aug 16, 2010 - 30 answers

Help me outfit my kitchen!

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]
posted by ixohoxi on Apr 20, 2010 - 70 answers

Manually smooth Cast Iron Pans?

My Cast Iron Pan isn't like Grandma's: Help! [more inside]
posted by Marky on Mar 11, 2010 - 12 answers

What a waste.

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]
posted by Evstar on Mar 7, 2010 - 10 answers

Not so stainless after all, Mr. "All-Clad"

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?
posted by sonic meat machine on Mar 6, 2010 - 16 answers

Cookware

What pots and pans should I get? [more inside]
posted by BadMiker on Jan 20, 2010 - 33 answers

Light Metal Indian Dishware?

Indian Cooking - I want those authentic tin plates and bowls - where? [more inside]
posted by watercarrier on Nov 27, 2009 - 8 answers

Can I un-non-stick my pan?

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]
posted by Oops on Nov 12, 2009 - 11 answers

Greener cookware recommendations?

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

How do I drill a small hole in an enamel-covered cast iron pot lid?

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?
posted by judytaos on Sep 30, 2009 - 20 answers

How can I replace my wife's fesenjan pot?

Where can I find an authentic fesenjan stone pot? [more inside]
posted by kuperman on Jul 29, 2009 - 11 answers

Is my nonstick pan ruined?

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

Is non stick cookware going to give me cancer in 25 years?

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

Kitchenware that no good kitchen would be without?

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

Non-stick strategies for hard-anodized cookware?

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

stainless cooking

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? where can I find one?

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

Help identify this mystery object!

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

all-clad or bust?

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

Staub cookware question

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

Doing The Unstuck

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

Cookware and Cancer

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

I weep for my pan

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

Didn't properly season my new cast iron cookware. Now what?

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

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