Aluminum

The Demeyere Proline skillets have a massive 3.8 mm aluminum layer. This makes them very heavy, but if you own one you know that this product performs incredibly well. Everyone who has cooked in...

The purpose: Searing a protein on a non-reactive surface, 18/10, after a sous vide cook. The problem: My stainless pans won’t hold up to temperature drop. My Himalayan salt rock does do the job...

Given the recent conversations around finding good quality, made-in-Europe nonstick cookware that have arisen over the past month, I'm curious about people's experience using Woll cookware. I've re...

by Tristor 3 months ago

On the recommendation of some folks here I bought a PIC (Max Burton 18XL) to try out induction before committing to a range during my upcoming kitchen renovations. I'm glad I did, because I'm now ...

Hi all, I live in the Netherlands (sorry for my English) and I'm looking for a new sautepan, I currently use the Sola 'hapjespan' 28cm / 11'' with high walls: Sola sautepan ( https://sola.nl/pr...

I've been using the all-clad d5 skillet set for a couple years now, mostly without fuss, but recently swapped the 9 inch out for my somewhat neglected demeyere proline. I'm on the fence about upgra...

by bucksguy14 11 years ago

I hand wash all of my aluminum pots, pans, and utensils, using Dawn dish detergent. I've never put any of them in the dishwasher. Within the last 6-7 months, I've noticed a gray residue on the spon...

My mother recieved a set of 3 Guardian Service triangle pots for her birthday from her brother. The gift was recieved with many thanks but now we fid ourselves with a problem. What on earth do y...

Has anyone seen or used this line? "The Kitchenaid 5-Ply Copper Core Stainless Steel Skillet perfectly blends beauty and utility for a superb cooking experience. Thermally efficient 5-ply de...

My name is Shelly and new to this site. My husband suffered a major breakout after doctor implanted metal devices in leg, 3 of them. Hives proved highly allergic to "nickel" had to be removed. Loo...

I had to start a new thread, because there are over 330 posts on the other one. Today's results are quite interesting. I took the Demeyere Atlantis 24 and 28 cm saute pans along with the Lagost...

I think I've read every post on the web to make sure I was up-to-date on the convetional wisdom on seasoning an aluminum pan. I had a perfectly good and decently seasoned professional aluminum s...

And now for something completely different. I'd like to start off this round with a purchase I decided upon, because for a saucier, I *really* wanted the responsiveness of copper. It had been n...

I was reading and comparing different pizza pans. One thing I liked about aluminum was that it was available in larger sizes, such as 18", 19", or 20". For aluminum, maybe this one: http:/...

I am starting to second guess the choice of saucier I made and responsiveness. I don't know if someone can chime in. I am planning on induction and am currently cooking on a glass electric cookto...

by WSP_Lee 12 months ago

Instructions 1) Please rank the following list in order of best searing pan to worst searing pan 2) Please explain why you picked the top one (if you want to explain the rest, that's great too) ...

I didn't find any educated or informed answers googling, but assumed that it wasn't safe, so I'm getting a new saucepan eventually. I'm still curious to know the answer though. The rusty pan is pro...

hey, pretty self explanatory title. I put some baby kale in a nonstick pan, added a splash of water, covered it and when as soon as i took the unseasoned kale out the pan, i noticed there was this ...

Hi there! So my new oven has a broiler and i am super excited to use it. I have never had one before and almost had an accident with a pyrex dish under the broiler! I was wondering if somet...

I boiled a crab in an aluminum pot and now the sides of the pot are stained with a dark grime residue that I can't clean off. Why did that happen and is it still safe to use? What can I do to preve...