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Aluminum

Cooking with aluminum? Share your views on the best aluminum cookware, how to care for it, and where to buy it.

Are Glass Pie Pans Best for Browned Bottom Crusts?

Thanks for joining us for Cookware Week! In case you missed it, we shared our favorite cookware sets, accessories, and kitchen appliances, plus intel on how to care for all of it, and the best recipes...
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Gray residue on aluminum sheet pans, pots, saute pans and garlic press

bucksguy14
by bucksguy14 10 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...

Guardian Service triangle pots, anyone?

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by jebaker 12 years ago

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...

Kitchenaid® 5-Ply Copper Core Stainless Steel

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by VFish 3 months ago

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...

Cookware: Nickle-free?

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by gotitbad 3 months ago

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...

Cookware Performance on Induction (Part 4)

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by VFish 3 months ago

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...

Seasoning disaster with aluminum

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by SkipII 13 years ago

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...

Cookware Performance on Induction (Part 3)

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by VFish 4 months ago

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...

Aluminum or cast iron pizza pan?

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by nuraman00 3 years ago

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:/...

Saucier: stainless steel copper core vs aluminum clad on induction

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by VFish 5 months ago

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...

Ranking Searing Pan Materials

WSP_Lee
by WSP_Lee 5 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) ...

Is A Rusty Pan Safe to Use? & How to Maintain Stainless Steel Cookware?

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by inventivefficiency 10 years ago

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...

White deposit on non-stick pan after steamed kale

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by borisabrams 6 months ago

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 ...

Pre-seasoned Cast Iron for broiler

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by borisabrams 7 months ago

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...

Aluminum pot is stained from boiling crab

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by laminatedbunny 8 months ago

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...

Aluminum pans and acidic foods

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by Citizen_Snips 8 years ago

I have read that you should avoid cooking or marinating acidic foods in aluminum cookware because the acids will react with the aluminum, causing the metal to leach into the food and the cookware t...

Safe Use of Vintage Aluminum Cookware

JTPhilly
by JTPhilly 6 years ago

I have seen so many conflicting thoughts on this - from people who think food merely touching aluminum is too risky to contemplate to those who use it with abandon on the thought that ... Hey, you ...

CLUB aluminum pot--how to clean blackened exterior?

erica
by erica 8 years ago

I just bought a Club aluminum dutch oven for $2 at a yard sale. The price was so cheap probably because the exterior of the dappled metal had turned almost black with grime. I tried using EasyOf...

Baking sheet/tray recommendation

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by JohnLearnsToCook 1 year ago

I've been trying to find some really good 1/2 sheet baking sheets/trays (45cm x 33 cm or 18 inch x 13 inch), without much luck. A bit smaller is also okay, it doesn't have to be exactly a 1/2 shee...

Cookware Musings from the Peanut Gallery

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by Libranflight 1 year ago

I have not really been able to cook much for a while, I was working so many hours, but I have noticed when I do cook, that there are a lot of pieces I do not touch. My LC skillet is covered in d...

Feedback on your new Fissler/Paderno/Silga

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by damiano 2 years ago

A few of us here have recently jumped on deals on Fissler original profi, Paderno 1100 Grand Gourmet, and/or Silga Teknika pots and pans. Now that there are more people using these, I'm eager to le...