I'm going to be receiving a set of All-Clad cookware as a wedding gift (lucky us!) and am trying to choose between their original Tri-Ply (with 3 layers) style and their newer D5 (with 5 layers) series. As it will be a gift, price is not a factor (again, lucky thing). We'd be happy with either style in terms of looks and most aspects of performance. The deciding factor could be the heating and heat response time, with which it's entirely possible that the decidedly more pricey D5 line actually performs decidedly worse. More details below. [more inside]
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]
Can someone explain to me why my non-stick pans are still greasy, even after I thoroughly wash them? I have never had this problem before in my life. Is it something with the water where I now live? (Portland, OR)
I need cookwear for car camping. These will be used on a 2-burner propane stove. Based on the kinds of things I cook, I need 2 frying pans and 1 pot or kettle for boiling water. I'd like to have folding or removable handles, and at least 1 teflon or other non-stick pan. No cast iron. What specific brands and pans or pots would you suggest for me? I am in the U.S.
Best answer would be available at Bed, Bath, and Beyond.
So I've invited 30 people for paella, and I don't have a pan. I know this sounds crazy but ... is there a reason I can't cook it on a grill in a brand-new metal garbage can lid? My plan was to completely line the interior of the lid with foil and then oil it. What does the hivemind think? (Also paella tips are most welcome.) Thanks!
I bought a new cast-iron skillet a few weeks ago. After coming into contact with salt water before I even got a chance to use it, a fair amount of rust appeared. What's the easiest way to get it off? I want to start seasoning it.
Cooking is probably my main hobby these days. And, as a late-thirties professional, I have a fully outfitted kitchen. I'm being asked for gift ideas for Christmas, and I think I'll probably limit myself to 1) whisky and 2) stuff for the kitchen. Fellow advanced home cooks with fully stocked kitchens, what's on your wishlist this holiday season? Not looking for gimmicky stuff; rather something I'd actually use for years to come. [more inside]
Pot Racks! I would like to buy one, but I have questions! [more inside]
I have an opportunity to buy Coocan Korean cookware. Should I give them a go? [more inside]
Give me tips to shop for used pots and pans. [more inside]
Let's say you're starting from scratch and outfitting a minimalist kitchen. What do you buy? [more inside]
Are there non-aesthetic (e.g. health, cooking efficiency) reasons for removing stains from my stainless steel pans?
My nonstick pan was on the range when I meant to heat up something else, but I accidentally turned on the wrong burner. It was smoking when I came back 10 minutes later (!!). I inadvertently inhaled some of the fumes as I shut off the range and turned on the ventilation fan. Should I be worried about what I just inhaled? [more inside]
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]
My Cast Iron Pan isn't like Grandma's: Help! [more inside]
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?
My wife burned -- and I do mean burned -- some breastmilk she was scalding in a saucepan for long-term storage. What's the easiest way to the science experiment out of the bottom of the pan? [more inside]
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]
Can you recommend greener cookware (preferably not cast iron)? [more inside]
What kind of frying pan should I get? [more inside]
I have a Wilton Panda cake pan, similar to this. However, the two sides don't appear to directly fit together (ie. with no gaps between the two). How can I make sure batter doesn't leak out of the pan? And what about other 3-D pans like this - I imagine greaseproof paper won't work in the same way a springform tin will.
At what point do I throw out slightly scratched pans/woks? [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?
Can I use my three-ply (out-middle-inner) copper-aluminum-stainless steel pots and pans on an electric range? Will it mess them up?
Where can I find a 5- to 6-inch deep springform pan? [more inside]
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]
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]
I have a nice All-Clad 8" skillet in which I made a tasty grilled cheese sandwich the other night. Now, the burned butter around the edges won't come off... [more inside]
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?
How often should you / do you replace your non-stick pans? [more inside]
I want to cook delicious things without needing the bulging biceps necessary to move a laden skillet from oven to stove. Help! [more inside]
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.
I want to make delicious crepes and omelets! What are your favorite fillings and combinations, and what's the best pan to use? [more inside]
Best way to clean/restore good-quality copper/stainless sauce pans that have been burned on the stove-top, have heavy, rock-hard encrustations of charcoal-ized food inside and blackened bottoms? Several heavy soaking/scrubbing sessions haven’t done it.
Cake emergency! Bakers please hope me! It's my husband's birthday, and I want to actually make him a cake for a change, but I can't find cake pans where I am for some reason... So, I finally got hold of a couple of pans that look like they might do, but they aren't the right size... [more inside]
We want to hang our pots and pans from the HVAC ductwork on our kitchen. We're thinking strong magnetic hooks. [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?