Pots and pans.

When was the last time you saw a frying pan?
by Andy B has left AB on October 20th, 2011 | 7 people like this | 9 answers | in Pots and pans

by Anonymous on December 31st, 1969 | no answers | in

My enameled cast iron 5 qt. pot is chipping on the bottom due to excessive heat. How can it be repaired or is it toast?
by loosethreads on February 17th, 2011 | 3 answers | in Pots and pans

why are rondeau pots so expensive in the united states?
by steve.k.jung on December 16th, 2010 | one answer | in Pots and pans

If you are going to cook rice in a pot on the stove..how do you keep the rice from sticking to the bottom of the pot when it's done?
by CosmicWunderkind on August 22nd, 2010 | 2 people like this | 5 answers | in Pots and pans

If you burn a regular pot (let it boil too long), to where it has some brown/black marks on the inside and on the bottom, is it dangerous to continue cooking food in them?
by IllonaX on December 4th, 2009 | 2 answers | in Pots and pans

Opinion on Emeril's cookware
by Anonymous on November 29th, 2009 | no answers | in Pots and pans

Which type of roasting pan wont rust the first time you cook with it?
by Anonymous on November 16th, 2009 | 4 answers | in Pots and pans

Is there a pot or pan you use so often that it rarely gets put away?
by machinerat on November 4th, 2009 | 5 answers | in Pots and pans

Can i use enamel cookware on electric coil stoves?
by sandboot on November 1st, 2009 | one answer | in Pots and pans

I have a recipe that calls for ramekins. I do not have those utensils. Will the same recipe work in a baking dish?
by Ellie Mae on October 25th, 2009 | 4 answers | in Pots and pans

Is it normal for my pizza cutter to put grooves in my pans? All of my pans that i use to make pizzas are covered with long skinny dents, caused by my pizza cutter? Are these pans ruined? Will they get worse and worse till they are unusable?
by Krumple on October 14th, 2009 | 2 answers | in Pots and pans

I recently inherited a stainless steel fry pan. It has a raised crosshatch pattern in the pan on the bottom which makes it nonstick, even though it is 100% s/s. I'd love to get more like this but I don't know who makes it. Any one know?
by Cookiepencils on October 7th, 2009 | no answers | in Pots and pans

Where can you contact Lagostina customer service in Canada?
by Anonymous on October 2nd, 2009 | no answers | in Pots and pans

What color are your pots and pans?
by Nanny on September 16th, 2009 | 4 answers | in Pots and pans

Who is the manufactured this Pot? Marked as follows:Cast Iron Pot 8 FS Made in USA " D on bottom" What is it worth?
by Big John on August 22nd, 2009 | one answer | in Pots and pans

Do you have a large cooking pot?
by keithold is a prodigal bagger on July 30th, 2009 | 21 answers | in Pots and pans

What are practical alternatives to aluminum pots and pans?
by anonymous on June 10th, 2009 | 3 answers | in Pots and pans

What is your favorite pan in the kitchen?
by Anonymous on May 23rd, 2009 | 2 answers | in Pots and pans

Do your pots and pans have glass lids?
by Merfish on May 22nd, 2009 | 7 answers | in Pots and pans

A friend has a 60+ year old cast aluminum citrus juicer that she recently put into the dishwasher. The juicer is now covered in a fine black powder, the result of oxidation, I assume. Is there any way to stop the oxidation that is food s
by Gingerale on May 11th, 2009 | 2 answers | in Pots and pans

I need a stainless steel pot to cook rice,noodles.There r different types in stores.Some has shiny interior,some not.I'm confused.Which should I by? Please help.Any brand?
by Anonymous on February 12th, 2009 | 2 answers | in Pots and pans

Why did my soup cooked in a cast iron pot turn very dark? (the breast chicken was dark gray)Ingredients- chicken broth, rinsed canned black beans, corn, 1 jalapeno, onion, garlic, chicken. I make this a lot in other type of pot without this problem.
by acesfive on February 2nd, 2009 | 2 answers | in Pots and pans

What is the best brand of cookware?
by Mrs.Dufresne on January 12th, 2009 | 6 answers | in Pots and pans

Five years ago when I moved, I had a large steel pot with some rice in it that had gone moldy. Rather than clean it, I taped it shut and decided to clean it after the move. Then I forgot about it. I need that pot now. Dare I open it?
by SmashTheState on January 9th, 2009 | 9 answers | in Pots and pans

Right now I'm using nonstick pans-pots for cooking meats,fisg, veges.But I'm planning to buy stainless steel.I find it very hard to keep those scratches away from the nonsticks. But can I cook all types of meats,veges, fish in stainless steel?
by Anonymous on January 8th, 2009 | 3 answers | in Pots and pans

Is all of your cookware matching, or is it a mish-mash of different brands/styles?
by machinerat on January 3rd, 2009 | 12 answers | in Pots and pans

I am making icing for a coconut cake but do not have a double boiler what can i use instead
by mary on November 24th, 2008 | 4 answers | in Pots and pans

Is cast iron cookware from China a health hazard?
by Taurus430 on November 13th, 2008 | 2 answers | in Pots and pans

My mum always said that you had to keep a separate pan for boiling eggs as something that comes out of the shells affects any food cooked in the pan afterwards. Is this true?
by Anonymous on October 11th, 2008 | 2 answers | in Pots and pans

Is it safe to heat food in stainless steel bowls (like mixing or salad bowls)?
by king of ellipses on August 14th, 2008 | one answer | in Pots and pans

Is it OK to cook food in aluminium pots and pans?
by keithold is a prodigal bagger on August 14th, 2008 | 7 answers | in Pots and pans

Do you know why they no longer make cake pans with those nice metal sliding lids to fit them?
by loveschimps on July 19th, 2008 | one answer | in Pots and pans

How old are your pots and pans? How do you decide it's time for all new?
by Stillme FBB on March 10th, 2008 | 31 answers | in Pots and pans

When I watch chefs in a Chinese take-out use a wok with a handle cook above a very high flame, how can they hold the handle with their bare hand? Doesn't the heat migrate up the handle?
by Sheriff Raff -Answerhag on February 26th, 2008 | 2 answers | in Pots and pans

Do you own a wok? Do you use it often?
by Galeanda on October 28th, 2007 | 24 answers | in Pots and pans

What is better for cooking copper pans or stainless?
by Prairie13 on June 2nd, 2007 | 2 answers | in Pots and pans

When did the springform pan come into existence?
by Sylvia Matthews on November 6th, 2005 | one answer | in Pots and pans

Why is it better to wash pots and pans with hot water?
by Joe B on April 20th, 2005 | 4 answers | in Pots and pans

What is a seasoning pan?
by rebeccca z on February 2nd, 2005 | 4 answers | in Pots and pans

How do you "season" a castiron skillet?
by liloleme on October 31st, 2004 | 5 answers | in Pots and pans