http://www.discusscooking.com/forums/ Questions, tips, suggestions, also includes maintenance and care of same. en Fri, 20 Nov 2009 23:25:07 GMT vBulletin 60 http://www.discusscooking.com/forums/images/discook/misc/rss.jpg http://www.discusscooking.com/forums/ http://www.discusscooking.com/forums/f89/enameled-cast-iron-dutch-oven-chips-61350.html Thu, 12 Nov 2009 02:50:04 GMT So we just bought a 6.5 qt enameled cast iron dutch oven off of Amazon this week. Just got it today and noticed two little (tiny, maybe about 1mm) chips in the enamel on the underside of the lid right by the screw for the handle. Before we go through the hassle of initiating an exchange, my... So we just bought a 6.5 qt enameled cast iron dutch oven off of Amazon this week. Just got it today and noticed two little (tiny, maybe about 1mm) chips in the enamel on the underside of the lid right by the screw for the handle. Before we go through the hassle of initiating an exchange, my question is whether the chips on enameled cast iron are big deals or not (i.e. dangerous or fairly common no big deals)? I figure all the cooks here would know. Thanks! ]]> Cookware psychofan http://www.discusscooking.com/forums/f89/enameled-cast-iron-dutch-oven-chips-61350.html http://www.discusscooking.com/forums/f89/iso-advice-on-all-clad-stock-pots-61241.html Thu, 05 Nov 2009 14:14:44 GMT I am thinking about buying an 8 qt stock pot for making stock. I notice they have their regular one which is wider than it is tall, and a new one which is taller than it is wide, and also more expensive. Any stock makers out there who can advise me whether one would be better than the other?... I am thinking about buying an 8 qt stock pot for making stock. I notice they have their regular one which is wider than it is tall, and a new one which is taller than it is wide, and also more expensive. Any stock makers out there who can advise me whether one would be better than the other?
Thanks! ]]> Cookware julesthegolfer http://www.discusscooking.com/forums/f89/iso-advice-on-all-clad-stock-pots-61241.html http://www.discusscooking.com/forums/f89/two-partitioned-plastic-dish-61239.html Thu, 05 Nov 2009 03:24:08 GMT My daughter loves to eat sun flower seeds.

Years ago, we bought a 'pita chip, and dip' thing at the supermarket. It came in a disposable plastic dish, with 2 partitions ( one for the pita chips, the other for the hummus). Instead of throwing it out, we kept it, and now my daugther uses it when she eats the sunflower seeds. The seeds in one partition, and the sunflower seed shells on the other side.

Unfortunately, the dog got to it, so we need a new one. For whatever reason, im finding it difficult to find something simple like this.

It doesnt need a cover ( like tupperware), but if it has one ,thats fine. It needs to be small, like 4 inches in diameter.

Does anyone know where i can find a simple plastic dish like this.

larry ]]> Cookware larry_stewart http://www.discusscooking.com/forums/f89/two-partitioned-plastic-dish-61239.html http://www.discusscooking.com/forums/f89/pizza-pan-blues-61149.html Sun, 01 Nov 2009 04:27:52 GMT Ok, I'll admit it here, but not to anyone I know. I LOVE those cheap Wal-Mart 1.19 pizzas. They're the BEST!

I like a softer crust, so I cook them on a pizza pan, rather than just putting them on the rack.

The thing is, I keep ruining pizza pans. I buy the non-stick ones (although I've tried others, too), but the pizza always leaves black residue on the pan, which is almost impossible to get off. If I use a brillo pad or any kind of abrasive scrubber, it takes the non-stick coating off. I got a plastic blade-type thing that gets most of it off, but only with a lot of work, and there's always some left behind, no matter how hard I work at it.

If i use a non-stick spray, it bakes onto the pan and I can't get it off no matter how hard I scrub.

I've tried doing away with the pan altogether and cooking the pizza on a piece of foil that's been crinkled up and spread back out, but that leaves the crust too soft. It's also wasteful, and i'm trying to be greener.

Clearly I'm missing something. There has to be a better way. Can anyone suggest anything?

Thanks ]]> Cookware http://www.discusscooking.com/forums/f89/pizza-pan-blues-61149.html http://www.discusscooking.com/forums/f89/glass-bakeware-question-61146.html Sat, 31 Oct 2009 22:32:17 GMT I'm the world's worst cook.

I bake/roast a lot of boneless/skinless chicken breasts. I like this method because it's simple, quick and easy. I use pyrex bakeware because the cleanup is so easy, and it's just not possible for me to burn the chicken and ruin the cookware, which i have often done in the past with metal cookware.

The only problem with this is the chicken sits in all that fat while it bakes. What I'd really like is some glass bakeware with ribs like a grillpan that holds the chicken out of the fat. I've looked, but can't find anything like that. is such a thing available, or is there another solution?

Thanks ]]> Cookware http://www.discusscooking.com/forums/f89/glass-bakeware-question-61146.html http://www.discusscooking.com/forums/f89/help-burnt-my-best-pot-61126.html Fri, 30 Oct 2009 00:09:44 GMT I was making mushroom barley soup in my favorite calphalon soup pot. I have soaked it for a few days and I think I should be able to get all the barley off. Any advice on how to get burnt black carbon off? I was making mushroom barley soup in my favorite calphalon soup pot. I have soaked it for a few days and I think I should be able to get all the barley off. Any advice on how to get burnt black carbon off? ]]> Cookware danpeikes http://www.discusscooking.com/forums/f89/help-burnt-my-best-pot-61126.html http://www.discusscooking.com/forums/f89/yixing-teapots-61122.html Thu, 29 Oct 2009 19:34:29 GMT Has anyone here used a Yixing teapot? For those that are unfamiliar with them, they are made from a special clay and are unglazed. You are only supposed to use one kind of tea in the pot because, like cast iron pans, the Yixing teapots get seasoned. I just picked one up and will use it for Oolong... Has anyone here used a Yixing teapot? For those that are unfamiliar with them, they are made from a special clay and are unglazed. You are only supposed to use one kind of tea in the pot because, like cast iron pans, the Yixing teapots get seasoned. I just picked one up and will use it for Oolong tea.

As you use the pot the flavor of the tea is absorbed into the clay and over time as you use it more and more the flavor strengthens and eventually ends up flavoring your tea. It is said that a very well seasoned Yixing pot can make a good cup of tea with just hot water and no tea leaves. I am not sure if that is just a tall tale or if there is any truth to it, but either way I am excited to use this pot.

I have read that you are supposed to season it first, but the person at the store said you don't need to. I have read of a few ways to season it, with most of them requiring that you pot the pot in a stockpot on the stove. I am using this at my office and we do not have a stove, so I am taking the short route that I read about where you basically brew a pot of strong tea and leave it in the pot for a while. After that it is ready to us. Does anyone here know about the seasoning process for Yixing pots? Is it really necessary to preseason? Is the method I used good enough? ]]> Cookware GB http://www.discusscooking.com/forums/f89/yixing-teapots-61122.html http://www.discusscooking.com/forums/f89/iso-top-of-stove-baker-61067.html Mon, 26 Oct 2009 21:53:23 GMT When I was growing up, many years ago, my mom had a top of the stove baker in which she could bake pies, brioche and the like. She also had a smaller on-top-of the stove to bake a couple of potatoes, yams. I would love to find where I could vind such items again. Anywhere? Instead of heating... When I was growing up, many years ago, my mom had a top of the stove baker in which she could bake pies, brioche and the like. She also had a smaller on-top-of the stove to bake a couple of potatoes, yams. I would love to find where I could vind such items again. Anywhere? Instead of heating up a whole oven, this would work great and use less gas. ]]> Cookware mig http://www.discusscooking.com/forums/f89/iso-top-of-stove-baker-61067.html http://www.discusscooking.com/forums/f89/buying-new-cookware-61060.html Mon, 26 Oct 2009 03:14:33 GMT I know! You're all probably so sick of hearing this song.. but i'm getting all new pots and pans for Christmas this year and am trying to figure out what brand to get. I wouldn't call myself an "experienced" cook, but it is something that I love to do. I have never owned a nice pot. Everything I use to cook came from walmart and is 20+ years old. With the exception of a cast iron skillet my mom gave me.
I really like the stainless steel. I cooked at a friends house a long time ago, and she had the prettiest stainless steel pots. I've been reading through the forums and see that sticking is a slight problem with the SS, but read over some tips to help with it. I would like to keep it under $150, and have found a few sets that seem nice. One is:
Tramontina 8-Piece 18/10 Stainless Steel TriPly-Clad Cookware Set for $149 from WalMart.com.

So far, this looks the best, but I would love to hear some advice from the great people here at discusscooking! :chef: ]]> Cookware beginner_chef http://www.discusscooking.com/forums/f89/buying-new-cookware-61060.html http://www.discusscooking.com/forums/f89/help-with-doufeu-60977.html Thu, 22 Oct 2009 01:27:23 GMT Hello - I am going through my kitchen because I have to move and must decide what to sell and what to keep. Many years ago, my mother gave me her aqua-colored, cast-iron "casserole thing" that is imprinted on the lid with DOUFEU and a symbol/stamp with an "a" over a "c" encircled. Can anyone help me with the age and value of this? I love to cook, but I never got into using this heavy piece. Thank you - I prefer an email if you don't mind... ]]> Cookware KandiApple http://www.discusscooking.com/forums/f89/help-with-doufeu-60977.html