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]
posted by Admiral Haddock
on Nov 25, 2013 -
Let's say you're starting from scratch and outfitting a minimalist kitchen. What do you buy? [more inside]
posted by sharkfu
on Dec 4, 2011 -
Are there non-aesthetic (e.g. health, cooking efficiency) reasons for removing stains from my stainless steel pans?
posted by long
on Sep 18, 2011 -
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]
posted by indubitable
on Jul 4, 2011 -
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]
posted by arnicae
on Nov 29, 2010 -
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?
posted by sonic meat machine
on Mar 6, 2010 -
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]
posted by middleclasstool
on Feb 19, 2010 -
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]
posted by Oops
on Nov 12, 2009 -
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.
posted by mippy
on Apr 29, 2009 -
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 -
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?
posted by aussicht
on Jan 30, 2008 -
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]
posted by dw
on Dec 5, 2007 -
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]
posted by boots77
on Dec 1, 2007 -
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]
posted by kaseijin
on Sep 25, 2007 -
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?
posted by klangklangston
on Sep 14, 2007 -
I want to cook delicious things without needing the bulging biceps necessary to move a laden skillet from oven to stove. Help! [more inside]
posted by bomboleco
on Feb 15, 2006 -
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 -
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]
posted by fuzzbean
on Sep 14, 2005 -
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.
posted by dpcoffin
on Sep 8, 2005 -
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]
posted by taz
on Apr 16, 2005 -
We want to hang our pots and pans from the HVAC ductwork on our kitchen. We're thinking strong magnetic hooks. [mi] [more inside]
posted by MrMoonPie
on Sep 28, 2004 -
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 -