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]
I need a quarter sheet pan (~9x13 inches) for cooking (not baking) at 350-450 F, 4-5 times a week. I have used 5 different Teflon-coated pans in the last year, and the Teflon on each has started to flake off in about 4 to 8 weeks. I don't want to eat Teflon. I'm careful with utensils and cleaning materials -- I don't use anything metal. I'm open to any type of material, non-stick or not, as long as it is easy to clean. Hit me with specific recommendations. [more inside]
We've had an induction stovetop for a few years, and it's great, except we had to replace our pots and pans. We only now realized our aluminum aebleskiver pan doesn't work. Crazy idea: fill one of our induction pans with water, and set the aebleskiver pan in that. Would that do something bad to our induction pan or make the aebleskiver's turn out weird? Is there a better solution (besides getting a cast iron aebleskiver pan)?
Hi, I want to buy a Le Creuset enameled cast iron dutch oven but because they are so expensive I can only buy one. I've waited a long time and finally I'm going to take the plunge and do it. I know I want the yellow color, and heaviness does not matter because I'm going to leave it on my stove top for display when I'm not using it, so I don't have to lug it in and out of my cupboard. [more inside]
Any idea what this old cast iron pan was used for? It has eight shallow oval depressions in it, and I have no idea what would have been made in them. [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]
Last night, I attempted to make creme brulee tarts using this recipe. But something didn't work. Did I do something wrong? [more inside]
Short and sweet question - See title. [more inside]
We'd like to purchase a stovetop grill. There's a whole bunch on Amazon, all with good reviews, so I'm sort of stumped. Which one should we get? [more inside]
I purchased a 14-inch Cuisinart open skillet and can't find a good lid for it. I measured the (radius?) and it's actually more like 14 1/8". [more inside]
I was baking a cheesecake and the spring pan leaked. I get that water will ruin the crust, but since mine has no crust, is my cheesecake still ruined?
Need new cookware, can you educate me about pans? [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.
What broiler pan will be easiest to clean? [more inside]
Stupidly used a huge and expensive stainless steel stockpot to do some home fabric dyeing with a cheap powder dye (Dylon or something very similar). Can I safely reuse this pot if I can get it looking new again with Bar Keeper's Friend? [more inside]
Does cooking olive oil "ruin" it in any way? I'd be more specific but I'm quoting my girlfriend so I want to be very careful here.
Does cooking olive oil ruin it? [more inside]
How would you clean off an imprint of a towel on a stainless steel pan? [more inside]
My Cast Iron Pan isn't like Grandma's: Help! [more inside]
Are cast iron pans easy or "easy"? [more inside]
Please help me find a specialized cookie pan/sheet/mold, used for shortbread cookies in Morocco. [more inside]
What else besides cheesecake can I make in an springform pan? [more inside]
I'm looking for a cake pan/mold in the shape of the traditional theater comedy/drama masks. [more inside]
What is the name of this fantasy book that I only vaugely remember? [more inside]
Can I safely use a burnt Revere Ware copper-bottomed saucepan? [more inside]
How do I share my computer's (wired) Internet connection with a smartphone, over bluetooth? That's PC->BT->phone, not phone-as-modem->PC. [more inside]
I left my new non-stick pan on the hot stove with nothing in it. Is it ruined? [more inside]
When will the pan catch on fire? (kitchen) [more inside]
Could my non-stick pan be setting off the CO/gas detector? [more inside]
How can I prevent or remove polymerized oil from aluminum sheet pans? [more inside]
Short public access film: man asks eggs if they want to go for a swim, but they're too cold in the pan of water, so he turns the heat up, and they start to scream. What was this? [more inside]
Just started heating a newish stainless steel Alclad pan and noticed a weird smell as I was throwing onions into them (I've used it a few times before, and have never noted any strange odor). The best description I can think of for the smell is a charcoal grill, or lighter fluid. There was a whitish residue on the pan before I started cooking, which I thought was just hard water markings, but it could have been dish soap, too. Can soap smell like this when heated in a dry pan? [more inside]
How do I clean my non stick pans? [more inside]
Searching for famous scenes from movies where the camera pans out across a vast distance in a single shot... [more inside]
I'm looking for some cookware, and need some help choosing. [mi] [more inside]
I'm looking for a PC equivalent of the Mac OSX default beaches/nature/cosmos/etc screen savers. I've yet to see anything on the PC that can gently zoom/pan its images like that. Ideally this would be something that would allow me to use my own images.
How do I keep a cast-iron pan clean? [more inside] [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?