Cookware

Hi! I’m new here and have been reading a lot of old threads to learn as much as possible on cookware options as I upgrade. I’d really appreciate your help as I decide on a smaller frying pan and sa...

To all the cleaver users here, in what ways do you find the cleaver better than a chefs knife for daily tasks in a western kitchen? Why did you decide to use the cleaver as your daily knife over...

by MunchkinRedux 2 days ago

Many of the Chefmade baking tins are on sale today: https://www.amazon.com/s?k=chefmade+pan&ref=nb_sb_noss_1

by drrayeye 4 days ago

The Kanso 7” Asian Utility knife has already won acceptance in the American market—both in sales and in user ratings, but it is not a nakiri nor is it a cleaver—a perfect example of a fusion knife....

right, i've just been through the 568 comments on this thread about hand-hammered woks and other things: http://chowhound.chow.com/topics/834821?page=9 and am starting a new topic to offer so...

by dcrb 5 months ago

Looking to eventually get a newer and somewhat larger convection toaster oven. We have the Krupps with 6 quartz elements - 3 upper and 3 lower. I have not been able to locate anything similar. All...

GDay, I have spent a lot of time trying to understand which brand to replace my old mix of pots and pans with. Today I have satake and tefal nonstick pan and old cheap Iittala pots also some Le...

I’ve made some slight changes to my setup. When I sharpen my wife’s kitchen knives, well the ones I’ve given her from my collection, I use two cheapish 1000/3000 combination Wüsthof branded sem...

Hi, I am getting ready to put in an order for more Japanese made porcelain pieces that are back in stock and I wanted to get some Asian soup spoons. I was also considering some chopsticks but I ha...

There was an old post about problems with a Cuisniart Ice cream maker not freezing as it should. I am having the same problem. Wondering if anyone ever solved it, I can't find the old post on this ...

by drrayeye 1 year ago

Today's my birthday, and I'm spending part of it admiring my awesome new cleaver, trying it out--comparing it to my Seki Magoroku (now Kai Wasabi) nakiri. The nakiri I have was virtually forced on...

by drrayeye 2 months ago

If one visits a typical home kitchen, one would expect to see a Chef’s knife in Europe, a Santoku in Japan, and a Cleaver in China. These three knife profiles are all starting to appear together i...

by Sid Post 6 days ago

First, raw Vollrath aluminum is not an option. I'm not paranoid about aluminum leaching into my body but, I do cook slightly acidic often so, raw aluminum will taint the flavor just like cast iron...

by Sid Post 6 days ago

In the past, I have camped at altitudes that did not allow me to cook dry beans. Some days, canned chili "again" is a bit much and it would be nice to cook dry beans in a reasonable timeframe. An...

Hi, I have a new copper pot and cleaned it after using it about 5 times. I am having real trouble cleaning it (I researched all the cleaning tips and options). I tried ketchup and the pot ended up...

by Tristor 25 days ago

I've got quite a decent collection of cookware these days, a mixture of cast iron, carbon steel, clad stainless (Hestan NB and All-Clad D7), an ECI dutch oven, and a good stock pot w/ a disc bottom...

I recently got a subscription to Cook’s Illustrated and was surprised to see the bad ratings they’ve given to Fissler cookware. I’ve seen Fissler recommended many times here, so I was wondering why...

by josemartinlopez 9 months ago

My Navarini Rame tin-lined copper skillets, pots and rondeau were shipped some time back, but I got too busy to open all the boxes. I got these via the Archibald London sale. Here are long delayed...

Hi, I'm a new user, but after a fair amount of searching on Chowhound and elsewhere I've still not found a clear answer to understand how much of an impact the material of a roasting pan might h...