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11 posts tagged with kitchen and cookware. (View popular tags)
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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

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

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

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

Stripping a cast iron skillet.

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

Wok -- round or flat bottom?

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

How do i get my All Clad shiny again?

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

Williams-Sonoma makes me feel funny.

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

Pyrex and Broiling

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

Cleaning stainless steel cookware

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

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