Aluminum

I have yet to do a deep dive but this particular pan manuf. is proudly stating their PSTK coating is metal utensil safe, dry temp 700F and while they don't tout it as non-stick, but stick resistant...

Hi everyone. I am a college student in NY who wants to buy some saucepans for daily use. Even though I'm not a phenomenal cook in any way I want to buy some durable cookware that will carry me lo...

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...

I picked up a copy of "Consider the Fork" by Bee Wilson recently. In chapter 1 she mentions an American engineer named Chuck Lemme who, in 1988, rated all the available materials that cookware was...

by kaleokahu 6 years ago

Last weekend's thrift shop acquisition was a little one-egg skillet marked "Miracle Maid, West Bend Wisconsin". I could find only one oblique reference to the brand here on ChowHound. I bought ...

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 1 year 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 12 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...

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 2 years 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) ...