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...

What Magic Sorcery is this 700F NS Metal Utensil Safe coating

by mobiledynamics 4 months ago

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...

Aluminum exposed on the rims of tri-ply cookware

by Curiousiti 9 years ago

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...

Seasoning disaster with aluminum

by SkipII 15 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...

The Lemme List

by HabaneroLady 5 years ago

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...

Miracle Maid Aluminum Skillet

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 ...

Thickness of Aluminum Layer in Sauciers

by westes 1 year ago

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...

Diffuser plate/slab for more even and constant searing?

by Sear101 1 year ago

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...

Experience with Woll cast aluminum cookware

by am47 1 year ago

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...

My first impression of induction/PIC

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 ...

Buying advice SS saute pan ( 28cm / 11 inch )

by VanquishNL 1 year ago

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...

28cm frying pan upgrade questions

by dsk321 1 year ago

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...

Gray residue on aluminum sheet pans, pots, saute pans and garlic press

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...

Guardian Service triangle pots, anyone?

by jebaker 13 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

by VFish 2 years 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?

by gotitbad 2 years 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)

by VFish 2 years 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...

Cookware Performance on Induction (Part 3)

by VFish 2 years 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?

by nuraman00 5 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

by VFish 2 years 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

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) ...