My mother thinks I am a crazy person who will burn his house down because I don't leave the oven door slightly ajar when I use the broiler setting in my (gas) oven. Is she right?
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posted by Mad_Carew
on Nov 20, 2012 -
26 answers
I'm curious if cooking sous-vide could improve on being lazy and well fed, but discussing the technique with my gf she asked reasonable questions I can't find the answer to.
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posted by monocultured
on Nov 8, 2011 -
21 answers
I'm considering renting a small apartment with a super-tiny kitchen. So tiny that it doesn't have an oven! Would a convection/microwave oven suit my needs? Also, do you have experience with induction cooktops?
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posted by lunasol
on Sep 26, 2011 -
27 answers
Just got my gf a set of three .25 quart cast iron mini-cocottes. What delicious vegetarian recipes can she make with them?
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posted by gettingpaidforthis
on Oct 22, 2010 -
8 answers
The built-in oven in my rented accommodation switches off when it gets hot — an unusual design decision, you might suppose. Thing is, it's not broken as such, just awkward, so getting it replaced by the landlord is unlikely. What alternatives could I use?
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posted by BrokenEnglish
on Apr 27, 2010 -
12 answers
Our oven door springs are sprung. It's an old O'Keefe and Merritt stove - the kind with lots of space on top; we love it. But the oven door can't stay shut. Help!
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posted by goofyfoot
on Oct 21, 2009 -
14 answers
I made (delicious!) mashed sweet potatoes in a conventional stove-top pot, covered the pot with Reynolds aluminum foil, then put it in a still warm but off-position oven (simply to save stove-top and counter space for the moment while wanting it to stay at room-temperature). Retrieving the pot a few hours later, I found that the inner surface of the foil had turned a light brown. It was also moist from the condensation, but had remained clean, unoiled, unburnt. I've cooked quite a bit and never seen this. What could be causing such discoloration, and is it a worrying symptom (of, say, toxins in the foil)?
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posted by taramosalata
on Dec 14, 2008 -
6 answers
Can you really ovenproof a non-ovenproof skillet by wrapping the handle in aluminum foil?
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posted by imposster
on Jun 2, 2008 -
12 answers
For a jack of all trades bakeware, what is the best material? Ceramic, Metal (aluminium), Glass (Pyrex), or Silicone?
posted by riffola
on Dec 28, 2007 -
16 answers
The vintage oven/range in my new apartment is so obviously awesome. And my landlord says it works. But how?
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posted by iamkimiam
on Nov 9, 2007 -
17 answers
Toaster ovens with dehydrator option: any good? If it has it, is it comparable to food dehydrator quality dehydration? Any other positive experiences with particular toaster oven features or brands?
posted by ontic
on Jul 17, 2007 -
2 answers
My oven burns stuff on the bottom yet is undone on top, despite using prescribed minimum bake temp/time. WTD?
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posted by jacobjacobs
on Dec 4, 2006 -
17 answers
I always hear that restaurants and pizzerias use super-hot ovens to get that extra-good taste. So how come food for home (recipes, TV dinners, frozen pizzas, etc) always uses the paltry 350-425F range? Why not crank the thing up as high as it will go?
posted by zek
on Aug 27, 2006 -
14 answers
I have a 1940s/50s-era Cookmaster stove and oven. Four burners, white, with stove and warming compartment. It's in great shape, with one problem: whenever I light the pilot light to turn on the oven, a few seconds later there's a "WHOOOMP!" sound - surely some gas build-up lighting - and then the oven is on, and it works fine. How can I fix this?
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posted by mark7570
on Aug 17, 2005 -
11 answers
