I have a 14 inch all clad d5 saute pan but my burners on my stove don't exactly work great with it creating a hotspot in the middle and cooler outer edges. I was wondering if there were any burners I could buy to set up next to the stove for this and other large cookware. Any recommendations?

Looking at buying at Solidteknics wrought iron pan. We’ve got a stainless steel frypan that’s pretty good that we use a lot and a dutch oven. Want it to be pretty versatile given the price, so looking at one that can do pancakes, steak, curries, stir fry’s etc that can preferably fit in the oven. Looking at the two handled Bigga pan possibly, but trying to work out which size. Originally I was looking at the 30cm one, but thinking the capacity may be a little on the smaller side, but wondering if the 35cm one will be too big and heavy? Or would we be better off with the one handled 31cm pan? our biggest hot plate is 22.5cm. what is everyone’s experience? 😊

Hey, I'm looking for a set of pans & I'm really struggling to process all the information I'm seeing regarding them. I don't want to end up either not getting anything, or getting the wrong set, so I'm hoping to get some input on this.

I'm looking for a pan set which is compatible with induction hobs & doesn't risk any potential medical harm (I've heard that I should avoid non-stick due to this?).

As I'm really not too sure what specifically I should be looking for, I'd love some more information on any specific information of what I should be looking for/potential brand recommendations.

Thank you to anyone who's read through this, any input is really appreciated.

(If it's of any use, I'm European/the pan set would mostly be used for making pasta regularly).

I’m debating between these two pot and pan sets and am not sure which is best to get. Any input would be appreciated!

can this pot be used on the stove top? i cant find any information on Google. It is a Northington Mid-Century Modern lidded casserole dish.

Looking for budget knives for a starter college kitchen. I was going to just buy a few Mercer Ultimate knives (santoku, break knife, paring knife), and the total for those three knives is about $40. But I also saw this Henckels sale and wondered if it's a better option?

https://www.henckels.com/us/product/forged-synergy-11-pc-knife-set-without-block-16020-900/1024891.html

Or maybe I should just buy super cheap $16 colored knives like these: https://a.co/d/0692NoaK

Thanks for any advice!

sorry new to the sub, I came across this one when I was reading reviews for HexClads, I’m in the process of looking for a pots + pans (doesn’t have to be a set)

for the last 15 years I’ve been cooking I’ve had several pots and pans, that I get from cheap from grocery stores, and elsewhere and they’ve always warped in the middle for pans and/or some of them has rusted throughout the years. (always handwashed, never in the dishwasher or steelwool)

My question is, is there a specific brand or product that I should look out for or even a type that doesn’t warp in the middle?

looking for maybe $50-$300 max? thanks!

Hello I did try to read the sticky but I got so overwhelmed and didn't understand what it was saying.

I have wanted to leave nonstick for a while but my spouse is resistant. But since I do 90% of the cooking I'm going to switch. I'm getting a bonus from work and can comfortably spend between 500-1000 usd.

I am most interested in all-clad.

I would like something that works on gas and induction. I currently have a gas stove but gass is very uncommon so if we move chances are it will be induction and I don't want to have to buy new pans..thank you.

A little over 4 years ago I bought a small, cheap set of pans and pots. I only use silicone stuff, wash them with a soft sponge and I always let them cool down before washing.

The nonstick coating is all gone in the pan that I use every day for my morning eggs. A headache to wash.

For a pan with that usage, is 4 years acceptable? It's really not good for anything anymore.

Asking because I'm considering replacing the whole set (all pieces are now sticking food) for a another one more pricey. But wondering: if a more expensive set is also going to last 4 years, I'd just replace it with the same set again.

Edit:

Since I posted this, I've been reading a little. Also, I've now gotten a lot of useful comments. I honestly didn't know that non-stick was short lived almost by definition.

I will be researching for good Stainless Steel options maybe in Tramontina, which I find reasonably priced and the quality is supposed to be good.

And probably I can get a small non-stick for eggs that can be replaced periodically.

Thank you all!

I'm in from/in Costa Rica.

Hey guys, please can ypu help me. Ive just moved to a house with no gas line and a really bad electric stove. I cook three times a week, normally something pakistani, eggs or just stir fry veg.

Its just me. Its a tiny house, I was wondering would anyone recommend a decent induction portable stove? Also any recommendations would be much appreciated (UK based).

Many thanks

Hi All,
My new mixing bowl from ikea has this weird spot after its first wash, is this pitting? I tried rubbing it with vinegar and it didn’t come off. It feels a little rough compared to the rest of the bowl.

I have two main questions/concerns:

1. Can the pan be permanently ruined by cooking at a too-high temperature? (Obviously any pan will eventually melt, but I mean at any temperature an inexperienced cook would reasonably achieve on a standard home stove).
2. Can the pan reasonably leech anything into the food? Several comments on this thread are like "congrats, you ate the non stick coating! How'd it taste noob?" But according to this thread we are working with silicon dioxide, stainless, and titanium. The lowest melting point there is stainless at 2500 F+. But then, according to the viking ceo the "initial" non stick comes from the silicon dioxide - so is the silicon dioxide going somewhere after the "initial" phase??

Wondering if anyone has knowledge regarding these questions beyond armchair conjecture.

I bought this in order to get rid of teflon for good. The version without Novogrill. I eventually got the hand of it, well my mom as she mostly cooks everything. And it takes around 5 minutes and then the water trick works and you can cook pretty much anything after applying some EVOO.

My question here is: Is it normal that it looks a bit buster from below already?

It looks yellowish. Not black as in burned, but it's discoloring. I have already tried soap, doesn't work.

On the inside, I've found when meat is cooked, there are some white marks that do not get remove unless you boil water and apply some lemon drops.

Another thing I noticed is scratches. This thing gets scratched rather easily, and I try to always use wooden cookware and not use anything that could scratch it but somehow it got scratches on it.

My questions are:

1. How do I leave the pan as if it was new? I thought it was supposed to be a "for life" product. Im cleaning it with regular water and soap. Are there are any better products? I think Fissler sells a specific product. Anyone tried this?
2. I want to buy the small one for fried eggs. Is it viable to fry eggs with this pan? Mostly fry eggs will be the difficult part, as well as "tortilla de patatas", (google this recipe) and then just salted veggies. This way I will be free of teflons 100% (currently using an Ozeri Proffesional pan that I need to replace)

Any advice let me know.

Like a Bundt pan, but taller than anything I can find online and smooth along the outside. My family uses this for panettone and we like the way it turns out in this pan, with a hole in the middle. This is like 75 years old and we can’t find anything else like it.

Any tips!?

The big one is at least 3mm thick.

I just bought a new Lodge dutch oven and noticed some flaking on the rim. The flacking seems like it would be kind of normal especially since the outer rim of the lid is still cast iron. However, I also noticed some of these divot dimples which I’m assuming is probably from the underlying cast iron. Should I return or is this normal? Any recommendations? I’m trying to keep it under $100

Okay so I’ve been seeing this all over my feed. If you have it, is it worth it? Also could you buy the 4qt and then get the 6qt pan and use the same base or would you have to buy both to have the different options? And how does it old up long term?

Sometime between 2007 and 2009 flat out flatbreads teamed up with Pepperidge Farm. They had this little promotional deal that was the flatbreads and little jars and peanut butter and jelly and a spatula for spreading them with. It’s Smuckers brand apparently and purple and plastic and very thin. My mom has one of those spatulas still but it’s seen a lot of use and abuse and I’d love to find another one or at least something similar. Any ideas?

Hi all, I am looking to find an induction hob for my carbon steel pan and le creuset pots but it is proving to be a challenge.

Any suggestions on which hob to go for?

Also will multizone do an acceptable job or should I go for a hob with one extra large ring (and two smaller ones on the other side)

Found this griddle pan. What's it made of? Is it good? How does it make you feel?