Those lids appear to be stainless steel, and as such would be dishwasher safe.
In copper-bottomed cookware, can the stainless begin to thin and allow the copper to leech through? My potato pot has discoloration at the bottom that another post suggested might be just from overheating. If copper did leech through is that dangerous?
I can bear its quality, with its relatively low price. I found some on the internet, such as Cook N Home 7 Piece Stainless Steel Cookware Set, Fntinc 02207 7Pc Cookware Set...I am looking for a new set of cookware. Being a graduate student, I don't earn much money, so I'd like to know if there are some suggestions about what are available on the market... and aluminium. For example, Cook N Home 7 Piece Stainless Steel Cookware Set Its features are: Mirror polished stainless steel body Aluminium capsuled bottom Stay cool bakelite handle and knobs
I am starting to collect various piece of Silicone cookware. I would like to find out how others keep their silicone cookware clean or if they try. I put my Silicone cupcake tray into the dishwasher last night and sure enough its does not clean well and feels greasy still. In the past I just wipe it out and learn to ignore the greasy part. But it still makes me wonder. Thanks!
So I have a nice 12 inch nonstick pan, which I always run through the dishwasher, and it's always fine. There's nothing unusual about the pan. But tonight, I needed it for dinner and the dishwasher was just finishing its run (the heated drying cycle ran too.) I took the pan out, dumped out the remaining water, and put it on the stove. About a minute later, I started hearing "shhhkk!" noises... of the dishwasher had gotten tiny water droplets underneath the nonstick coating which caused the blistering when they heated into steam. Is my hypothesis correct? Is this what caused it? Is there anything I
stainless steel pan with copper-sandwich bottom and mineral-based nonstick coating; a plain cast iron pan. I have noticed that the buzz seems to stop when I fill the cookware with enough food..., just dried a bit), so I recently bought a small induction cooking unit. It is a big improvement in terms of cooking convenience. However, I noticed that with most cookware, it produces a strange..., it continues several seconds, then stops, then appears again, and so on. Sometimes it is completely missing. It seems to be dependent on the weight of the cookware. Once I cooked with an enamelled dutch oven
What I'm looking for specifically is a way to keep the liver from getting chewy or rock hard (yes those have been the outcomes of the the first two attempts). I'm not doing much with the liver (except salt) before cooking and only using olive oil in a copper pan - Any ideas?
I have an All-Clad frying pan, the precise one shown below: http://www.amazon.com/gp/product/B00005AL5F I made this purchase out of curiosity after reading about the benefits of this professional.... This allows for great heat conductivity as well as an even heat distribution so you won’t have "hot spots" when cooking. Stainless-steel interior layer/cooking surface. Long, polished stainless, stay... collection is compatible with an induction stovetop (with the exception of a few pieces) in addition to gas and electric stovetops. The Stainless collection is dishwasher-safe, excluding pieces
bakeware. Apparently Pyrex used to manufacture their bakeware with borosilicate until about 10-15 years ago in the U.S.. I thought I found a manufacturer (Marinex) that used borosilicate, and though they advertise it as such, based on this report, it turns out that the materials used by Marinex still may not be as safe as "true" borosilicate bakeware. How can I purchase true (new) borosilicate bakeware from the United States? It doesn't have to be manufactured in the U.S., and I'm open to ordering it from foreign stores that export to the U.S.. Specifically, I'm looking for 13x9 and 11x7
All, Recently we moved house, and took it as an excuse to ditch a bunch of old and dying roasting pans. We kept some glass trays (suitable for cooking in) though, and have ended up using them for just about all our oven cooking. On the top I still use either the steel covered copper bottomed things or cast iron cookware, but in the over it's mainly the glass. Everything seems to turn out just fine - am I missing something? Committing a heinous sin I've somehow forgotten? Do I need to run back to buying some proper metal roasting trays?