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Forum profile page for Cookware on http://www.chow.com.
This report page is the aggregated overview from a single forum: Cookware, located on the Message Board at http://www.chow.com.
This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional forum profile information for "Cookware" on the Message Board at http://www.chow.com is also shown in the following ways:
1) Latest Active Threads
2) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a forum's popularity and/or exact posting volumes at any given reporting period.
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Posting activity on Cookware:
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Week
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Month
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3 Months
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Threads:
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207
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744
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1,749
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Post:
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632
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2,200
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5,251
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Cookware Posting activity graph:
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Top authors during last week:
user's latest post:
Olive wood Spoon from Berard...
Published (2009-11-24 19:25:00)
Take care of it like any wood spoon. In fact, it is easier to take care of an olive spoon than others. Good luck.
user's latest post:
What brand or type of potato...
Published (2009-11-22 10:07:00)
I love my Oxo straight peeler for larger potatoes and my tiny little Sabatier paring knife for smaller or new potatoes. I think Oxo products are well designed, in general.
user's latest post:
Sous-Vide Cooking at Home -...
Published (2009-11-26 16:09:00)
Excellent article. Thanks to both of you. My thanks, however, cannot go out to foodcrazy2 as I am now jealous - and I want one.
user's latest post:
What brand or type of potato...
Published (2009-11-22 16:22:00)
Oxo! Oxo! Oxo! I have arthritic hands--I'd get painful cramps when using other peelers--and this one is just a JOY to use. I love it so much I bought another just so I never have to worry about losing the first...
user's latest post:
Macina Legumi Food Mill - HELP!!!
Published (2009-11-25 14:47:00)
Never mind! As it turns out, I had put the disc in upside down. Disaster averted!
user's latest post:
What do you have in your...
Published (2009-11-22 20:48:00)
I hear ya. I'm not there yet, but I know it happens to everyone. I'm still new to the "cooking everyday for the family" game, so anything is fresh for me! LoL
user's latest post:
Anyone know where to buy a...
Published (2009-11-23 01:00:00)
I agree. I use my tawashi (and hot water) to scrub the gunk out my cast iron skillets after cooking. After that, I dry them really well and then use a folded-up paper towel to apply a bit of safflower oil to the inside before hanging them up.
user's latest post:
Iittala Dahlström Tools...
Published (2009-11-24 12:56:00)
Smachnoho, that loos to be an excellent price for what I have no doubt is an excellent piece of cookware. But whether or not you buy it for yourself, you should join in another current thread here in the Cookware section headed "Induction-capable SS: All-Clad vs. Demeyere vs. others " where the OP said that she/he is specifically looking for an induction-capable wok and no one (yet) has chimed in with a suggestion. It looks...
user's latest post:
Discolored fry pan OUTSIDES
Published (2009-11-26 11:29:00)
Sorry, I was referring to the cleaning of equipment such as fryers, griddles, charbroilers, etc. And, of course, the fact that no restaurant I've come across cleans their pots and pans with s.s. scrubbers and baking soda!
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Latest active threads on Cookware::
Started 3 days, 21 hours ago (2009-11-24 13:12:00)
by foodcrazy2
HI My Sous Vide Supreme will be arriving tomorrow, I'll keep you posted on my progress with it. Foodcrazy2
Started 1 month, 1 week ago (2009-10-16 11:45:00)
by tanuki soup
I like the metal mesh spatter screens made by Lodge. I agree that the silicone ones are pretty terrible.
Started 1 day, 15 hours ago (2009-11-26 19:04:00)
by duck833
try soaking it with dishwashing machine detergent, much stronger and should take care of it.
Started 2 days, 21 hours ago (2009-11-25 13:14:00)
by fourunder
You need to get a wire mesh stainless steel pot scrubber from a commercial restaurant supply company. Don't bother purchasing the copper varieties from a supermarket, as they simply do not work as well. Stainless steel pans are very durable, so have no fear with scratching the surface. In commercial kitchen, the build-up of grease on the bottom of pans is unavoidable. When a pan that has ...
Started 2 years ago (2007-11-03 17:47:00)
by Antilope
Here are links to PDF files that appear to the Gelataio 800 owners manuals. But they contain little english: http://aspootworld.ootworld.com/simac/prodotti/lib retti/I-GA800.pdf http://aspootworld.ootworld.com/simac/prodotti/lib retti/E-GA800.pdf http://aspootworld.ootworld.com/simac/prodotti/lib retti/F-GA800.pdf http://aspootworld.ootworld.com/simac...
Started 11 months, 1 week ago (2008-12-22 08:49:00)
by northside food
I love my crockpot! I do all kinds of things in it. I make my homemade stocks in it, process pumpkin for pies, and make soups and chili with it. I've seen recipes for baking cakes and breads, but I haven't tried any yet. I honestly could not live without my crockpot.
Started 4 days, 7 hours ago (2009-11-24 02:42:00)
by Robin Joy
Thoroughly scrub in hot & soapy to remove manufacturing oil & dirt. Rinse and dry well. Gently heat for about 5 minutes to drive off any residual moisture and then wipe a little corn oil all over. Allow to cool and then repeat the heat/wipe bit two or three times. Pretty much like cast iron really. I find them lovely to use, but beware hot handles!
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Hot threads for last week on Cookware::
Started 1 week ago (2009-11-20 10:54:00)
by Chemicalkinetics
First, (not answering your question directly), please make sure you clean the wok first. Most carbon steel woks came in with protective machine oil, so you will need to throughly clean it before you season it. In answering your question: Can a new carbon steel wok be used after the initial seasoning? Kinda of. It depends how you season it and your definition of usable. After you seasoned it ...
Started 6 days, 4 hours ago (2009-11-22 05:46:00)
by Politeness
elazuk, wow, there are a lot of questions there, but they are all good ones. Let us start with the last one first: "What other lines of cookware should I consider?" We have been cooking on induction, more or less exclusively, for a decade now, and have tried many kinds and brands of cookware. The finest pot that we own is a splayed straight side (Windsor) pot in Mauviel's Induc'inox line, ...
Started 1 week, 2 days ago (2009-11-19 09:06:00)
by ziggylu
So much depends on how and what you cook. But...I'm bored in class this AM so I'll give this a stab. Here's what I have: 12" cast iron skillet - i have an old and pretty much useless exhaust in my kitchen so I dno't use this for much other than cornbread. We do steaks outside. I know the value of cast iron and agree I just don't have a hood system to handle any sort of smoke, etc Enameled...
Started 3 days, 20 hours ago (2009-11-24 13:47:00)
by Uncle Bob
Inexpensive Salt Shaker ~~ Ice Pick ~~~ You're in business :)
Started 6 days, 12 hours ago (2009-11-21 22:12:00)
by Chemicalkinetics
I had a very inexpensive one too. Well, before worrying about brand, I would ask you to decide on the type first. There is the straight peeler, which your current peeler is, and there is the Y-peeler. A lot of people swear by their Y- peelers, but the fact that Y-peelers are the less popular ones mean most people do not agree. Still, you need to decide your style. Here are some Y-peelers: ...
Started 3 days, 21 hours ago (2009-11-24 13:12:00)
by foodcrazy2
HI My Sous Vide Supreme will be arriving tomorrow, I'll keep you posted on my progress with it. Foodcrazy2
Started 1 week ago (2009-11-20 16:46:00)
by lynnlato
Try a Magic Eraser. I have a lovely stainless tea pot that had grease stains on the exterior for years. One day it dawned on me to try a Magic Eraser (after reading a thread on here about the ME's) and it worked beautifully.
Started 1 week, 2 days ago (2009-11-19 05:40:00)
by scott123
Out of 7 reviews, 2 reviewers had it break on them. Cast zinc is structurally very weak. A sturdy garlic press should be made from either steel or heavy cast aluminum, not zinc (and not plastic either).
Started 1 week, 6 days ago (2009-11-15 03:55:00)
by nofunlatte
I got a Villaware panini press as a gift a couple of years ago and I really love it. I don't use it all that much, but it's a welcome addition to my menagerie of appliances. In addition to sandwiches, I've grilled chicken breasts and pork cutlets. BTW, you might want to try the Cookware board as well.
Started 1 week ago (2009-11-20 11:14:00)
by Chemicalkinetics
You are very thoughtful. I think a nice spice box ( masala dabba) is probably more practical because middle eastern and Indian foods do use a lot of spice and it is really useful for other situations. In addition, a spice box is to save space and not take up space, so that solve your concern. The problem is: she may already have one. I mean something like this, but not specifically this: ...
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