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Forum profile page for Cookware on http://www.discusscooking.com.
This report page is the aggregated overview from a single forum: Cookware, located on the Message Board at http://www.discusscooking.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.discusscooking.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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3 Months
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Threads:
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17
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36
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112
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Post:
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53
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399
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Cookware Posting activity graph:
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Top authors during last week:
user's latest post:
What is the best griddle for...
Published (2009-12-19 01:27:00)
Well, I opted to get an All-Clad square single burner griddle. It received good reviews. I am also going to buy the round cast iron griddle but it is only 10 1/2 inches. We will use it for smaller jobs.
user's latest post:
New Wok
Published (2009-12-18 14:17:00)
For Carbon-Steel Woks Use 1/2 bunch of Chinese chives (sold at asian markets) and 2 tablespoons of vegetable oil. Wash the new wok with hot soapy water and scrubbing brush. Dry the wok with paper towels. You may see some dark stuff coming off. Turn on an exhaust fan. Heat the wok over high heat until water vaporizes. Swirl in oil and add the chives. Reduce heat to medium and stir-fry for 15 minutes. Add oil if needed to prevent mixture from...
user's latest post:
What is the best griddle for...
Published (2009-12-19 18:16:00)
The old cast iron griddles were cast and finished with a very smooth finish. You build up the carbon on this finish produces a very slick and durable coating that just lasts forever. New cast iron is just to rough.
user's latest post:
What is the best griddle for...
Published (2009-12-15 10:21:00)
Quote: Originally Posted by Nimrod We have an electric. However, we like the quick convenience of using a griddle on the stove... I use a Cuisinart Griddler. I turn it on first than make pancake batter or prep other breakfast items and it's ready to go. I never thought it took that long to get ready. The teflon coated meal plates are dishwasher safe.
user's latest post:
Which fondue set?
Published (2009-12-14 09:33:00)
Yes. I have only done an oil fondue once, but it worked very well for that.
user's latest post:
Which fondue set?
Published (2009-12-14 09:32:00)
The ones I have will keep cheese and chocolate fondues warm. The problem comes with oil for cooking meat and veggies. Will yours keep oil near boiling?
user's latest post:
How is Demeyere pronounced
Published (2009-12-17 17:02:00)
Sorry, I didn't look at the forum. My bad. I haven't heard of it but if it is Beldian it is probably much like Jabbur guessed.
user's latest post:
What is the best griddle for...
Published (2009-12-19 07:36:00)
Quote: Originally Posted by Tom421 ... No nonstick can compete. Great pancakes and french toast. I'm a huge fan on cast iron, but when it comes to pancakes I fail to see the benefit.
user's latest post:
How do I use Classica cookware?
Published (2009-12-15 11:30:00)
LOL, Yes I went through a cooking demo, before I purchase the cookware. I was also invited to view more demos. There might of been a short intro to the cookware dvd but after five pluss years it must have been thrown out. I was in major price shock even though I was working at the time, I couldn't bring myself to tell anyone how much I spent. I was working at the school cafateria at the time. Nobody there made enough money to spend on...
user's latest post:
What is the best griddle for...
Published (2009-12-15 17:49:00)
I like my cast iron, round griddle. It heats evenly, and with making pancakes, there is virtually no clean-up, just a wipe with a paper towel.
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Latest active threads on Cookware::
Started 1 week ago (2009-12-14 21:11:00)
by Andy M.
Welcome to DC.
Have you considered electric?
Started 3 weeks ago (2009-12-01 11:09:00)
by CharlieD
I think it really depends on how often you will use it. Don't forget this is home cooking and home stoves are really not as hot as wok stoves, not by a long strech. Wok stoves are extremely hot, much hotter than even comercial stoves. So it will take some time before it's really seasoned.
Started 2 months ago (2009-10-20 19:14:00)
by BreezyCooking
If your wok has a "black shiny coating" & is producing fumes when heated, chances are 100% better than excellent that it's a non-stick coated wok. In that case, absolutely NO heating it without food in it. NEVER. NADA. And no overheating it either. Non-stick coatings, when heated on their own, produce toxic fumes that can not only sicken you, but kill any pet birds you might have. In other words,...
Started 5 days, 1 hour ago (2009-12-17 13:40:00)
by jabbur
Just looking at the word I said demay-air. It looks French. Can't say that I'm correct though.
Started 1 week ago (2009-12-14 17:12:00)
by Alix
I'm pretty sure you'd use it just like any other pot or pan. If it has extra bells and whistles it will likely have an instruction manual. Good luck!
Started 1 week ago (2009-12-14 19:06:00)
by Wyogal
You know, I try not to use soap on mine, but I will, on occasion, use a soapy scrubby pad. if it's been messed up, and has soaked or have to really scrub it, I dry it on a low burner, then add a light film of vegetable oil. Wipe with a paper towel. I have no worries about bacteria build up on the pan. The paper towel may have a light color on it afterwards.
Started 1 week, 1 day ago (2009-12-14 05:01:00)
by kadesma
Quote:
Originally Posted by mouse_8b Hi,
I am considering getting a fondue set for my girlfriend for Christmas, but I'm not exactly sure which one I should get. I think that an electric one would be best, but I'm open to suggestions.
From all my research so far, I am trying to decide between: Trudeau Electric 3 in 1 Fondue 11 Piece Set
...
Started 2 weeks, 5 days ago (2009-12-02 16:39:00)
by Andy M.
It's a problem of cheap cookware.
If possible, check out Costco. They currently have a tri-ply stainless steel set for $199. I have seen the set and bought a similar set about 10 years ago and recommend it.
Started 1 week, 6 days ago (2009-12-09 11:09:00)
by Andy M.
Ceramic ramekins should be OK. It's important to not hold the torch in one place. Move it back and forth over the surface where the sugar is.
Corning makes ramekins of all different size that should work well.
Started 2 weeks, 5 days ago (2009-12-03 08:10:00)
by velochic
One of my pressure canners is the All-American 925, 25qt. canner (and I guess you could cook in it, too... for an army of people). I LOVE IT! I do most of my pressure cooking in a smaller Presto pressure cooker (that is also labeled as a canner, which is poor advertising). I follow the sage advice of the USDA and I don't pressure can anything with a canner/cooker smaller than 16 quarts. I ...
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Hot threads for last week on Cookware::
Started 1 week ago (2009-12-14 21:11:00)
by Andy M.
Welcome to DC.
Have you considered electric?
Started 1 week, 1 day ago (2009-12-14 05:01:00)
by kadesma
Quote:
Originally Posted by mouse_8b Hi,
I am considering getting a fondue set for my girlfriend for Christmas, but I'm not exactly sure which one I should get. I think that an electric one would be best, but I'm open to suggestions.
From all my research so far, I am trying to decide between: Trudeau Electric 3 in 1 Fondue 11 Piece Set
...
Started 1 week ago (2009-12-14 19:06:00)
by Wyogal
You know, I try not to use soap on mine, but I will, on occasion, use a soapy scrubby pad. if it's been messed up, and has soaked or have to really scrub it, I dry it on a low burner, then add a light film of vegetable oil. Wipe with a paper towel. I have no worries about bacteria build up on the pan. The paper towel may have a light color on it afterwards.
Started 5 days, 1 hour ago (2009-12-17 13:40:00)
by jabbur
Just looking at the word I said demay-air. It looks French. Can't say that I'm correct though.
Started 1 week ago (2009-12-14 17:12:00)
by Alix
I'm pretty sure you'd use it just like any other pot or pan. If it has extra bells and whistles it will likely have an instruction manual. Good luck!
Started 3 weeks ago (2009-12-01 11:09:00)
by CharlieD
I think it really depends on how often you will use it. Don't forget this is home cooking and home stoves are really not as hot as wok stoves, not by a long strech. Wok stoves are extremely hot, much hotter than even comercial stoves. So it will take some time before it's really seasoned.
Started 2 months ago (2009-10-20 19:14:00)
by BreezyCooking
If your wok has a "black shiny coating" & is producing fumes when heated, chances are 100% better than excellent that it's a non-stick coated wok. In that case, absolutely NO heating it without food in it. NEVER. NADA. And no overheating it either. Non-stick coatings, when heated on their own, produce toxic fumes that can not only sicken you, but kill any pet birds you might have. In other words,...
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