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?
If it is like the pans I've used, the copper bottom is attached to the bottom of the stainless "bowl" - almost impossible to wear through unless you clean frequently with a sandblaster.
Leaching from a copper vessel might be dangerous if it were routinely cleaned violently back to bright metal, or used to cook strongly acidic foods. If copper vessels are used routinely for cooking, they form a passive layer on the surface, and do not present a huge problem as long as malachite (green) does not form in the cooking area.
I have a copper cookware set. I understand that the copper portion isn't dishwasher safe, but what about the lids? I assume since they have no copper on them, they are dishwasher safe. My Cookware Set
My kitchen currently consists of little more than an electric grill/hot plate combo, one wok and one non-stick pot/pan. Woks, it seems to me, were really designed for flame - either wood and coal fires or gas burners. The one time we tried with the wok (a round bottomed one) on the hot plate no heat seemed to be getting through. So my question is, were we just doin' it wrong? Or is it impossible to cook on a flat electric burner with a round bottomed wok?
I love my cast-iron teapots; however, for Christmas, I received a set of teacups to match my latest acquisition. Do I pre-warm them like I do the pot? Or is the intent for it to leech some heat out when poured so it's drinkable faster? They appear to be traditional Chinese-style: small and without handles. They also appear to be enameled on the inside, to match the pot. Also, is there anything I should know about the care and keeping of them above and beyond the usual cast-iron advice (no soap, dry well, et cetera)?
I am determined to find a way to cold smoke in the tropics. The obvious problems we face here are a high outside air temperature (avg. 35° C) and high humidity (at times 85%) In order to get around this I have had the idea to channel the smoke through a functioning freezer which I redesigned with copper tubing on the inner walls to cool the chamber. This will lead to a large amount of condensation collecting within the chamber, effectively dehumidifying the air. My question is: Will this condensation collect on the meat or will it only collect on the copper pipes and walls of the inner
supposed to be there (such as a warning buzzer). The device communicates its state primarily through a small number-outline display, and it also produces electronic beeping sounds to confirm the press..., and I had no buzz at all. But with all other pieces of cookware I tried, I had the buzz. These include: a cheapish stainless steel pot, I think it has a plain thin stainless steel bottom; a good quality 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
I started boiling water in a small, stainless steel, copper-bottom pot. Old story: I forgot about it, the water boiled away, and the pot spent a couple hours on maximum heat from my electric stove. I noticed it as I sat reading: a funny smell was coming from the pot, not unlike the smell of burning plastic. I opened the pot and saw the bottom covered with this dark grey matter that doesn't wash easily. What could it be? Then, while washing the pot, the nice dark copper color seemed to wash away. Now I have this. What happened, here? Lastly, now I have white spots on my cooktop where
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?
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?
It seems to be becoming more difficult over time to get a wooden chopping board that isn't made of separate pieces of wood that are glued together. I did find some sites discussing how to choose a food safe glue: http://www.thewoodwhisperer.com/articles/food-safe-glues/ http://www.ehow.com/about_4727757_glue-making-cutting-boards.html The latter site states "Boards that are not made with FDA-approved glues should not be used for food preparation as the toxins in the glue could leech into the food." Is anyone aware of any studies done into whether the chopping boards generally for sale