Can you recommend greener cookware (preferably not cast iron)? [more inside]
posted by cadge on Nov 6, 2009 - 17 answers

What kind of frying pan should I get? [more inside]
posted by Northwest on Sep 4, 2009 - 21 answers

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 - 8 answers

At what point do I throw out slightly scratched pans/woks? [more inside]
posted by mateuslee on Feb 13, 2009 - 18 answers

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 - 22 answers

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 - 3 answers

Where can I find a 5- to 6-inch deep springform pan? [more inside]
posted by tihleigh on Jan 24, 2008 - 10 answers

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 - 30 answers

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 - 50 answers

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 - 17 answers

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 - 14 answers

How often should you / do you replace your non-stick pans? [more inside]
posted by synapse on Jun 21, 2007 - 25 answers

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 - 18 answers

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 - 53 answers

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 - 32 answers

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 - 25 answers

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 - 19 answers

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 - 4 answers

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 - 13 answers