I'm look for some really nice and good value stainless steel tri-ply clad cookware. I'm replacing my old worn out teflon-coated nonstick pots and pans. I want tri-ply cookware that cooks evenly, is very sturdy, and can go in the oven and the dishwasher without problems. [more inside]
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.
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]
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]
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?
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]
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]
I want to buy a wok. For the typical American (electric range) kitchen, which style is best? Flat or round bottom?
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?
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.
Why are Pyrex dishes so unsafe to use under the broiler? [mi] [more inside]
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?