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Earthware, ceramic, clay, that kind of stuff. Really? I been using one for a year now. It has not shattered or cracked. And I saw many times in TV programs about how other cultures use it in the open fire. There are even some for sale at the department stores that says I can cook rice...

Thanks for the replies. The ever trusting Wikipedia. They say that beans, especially kidney beans, leechs out a toxin when soaked. Is there a good website that has a large collection of cooking information that is not written by a bunch of volunteers? Yes, I know how to use a search engine...

If I happened to be occupied with something else and forgot about the cooking, which of the 2 pots would sustain more damage and be safe to use again? Which of the 2 can tolerate heat better should it be over burned? I think the stainless steel would start releasing toxins from the chemical...

Okay, so I know I am suppose to throw away the water I used for soaking the beans because some toxins have come out. But what about the water I boiled it with? Do I have to throw that out too? Or is it safe to consume the water I boiled with?

So I have the "refrigerator dills" then. I better eat all of mine soon. Because I bought a big jar of it, and it would not fit into my portion of the refrigerator. If the above was imported (say from India) it would count as fermented, right? Those were the good days. I do not like being so...

How did people back in the days keep their pickles? When I buy or make things, I do not plan to eat it all in a few days. Cucumbers. I was thinking of making my own pickles. Is it possible to do it without refrigeration during the curing (right word?) process and the ready-to-eat stage? I...

I noticed a "Refrigerate after opening" on the pickle jar. Is that really necessary? I dislike refrigeration since I do not like eating food cold or have the patient to warm up stuff. Especially for something like a (few) pickles. How long would the pickles last if I do not refrigerate it?

I was reading on slow cooking and it says that enzymes would kill off the vitamins. But if I were to blanch it first, then the enzymes would be killed off; therefore, leaving the vitamins intact. How true is the above? I would like to keep as much vitamins as possible.

I was reading on how enzymes can remove vitamins and other nutrients in vegetables and fruits. I was wondering if preserved food contains any significant level of enzymes or have they been destroyed during the manufacturing process?

Is there a reason why all grill pans are cast iron? I been to many stores and that is all they got. Along with a non-stick black coating that differs from ordinary fry pans. Would a grill pan with a cover cook faster than one without? Or is it just there to prevent splatter? - Expensive - Not...

When I said kebab, I meant (chunky) meat-on-a-stick cooked over the fire. Sometimes, I skewer an entire hot dog. It is quite thick, does the grill pan work well? It looks like a poor heat conductor. I thought maybe there is some kind of plain rack I can put over the stove. Anything needed to...

I miss kebab. I was wondering if making kebab over the electric stove is possible. If so, what should I be looking for?

I have never used an aluminum fry pan before. But I know for a fact that it scratches easily and does not go well with acidic food. And read that it collects food particles frequently. Enameled steel is very rare in my area.

I am starting to get interested in the cast iron. Is the cast iron pan seasoned the same way I would season a carbon steel pan? And how often must I re-season it? As often as I should with the carbon steel? If I have a bad habit of leaving my pan unattended and it keeps on taking the heat...

Thanks for all the suggestions. I will go to my local supermarket and check them out.

I thought of aluminum and cast iron before, but they both do not have the same ideal feel in terms of weight. Another thing, the cast iron is much thicker than the carbon steel, I figure that means it would take it longer to get hot and do not transfer heat as efficient. I will look into the...

Hi everyone! Thanks for all the welcoming. I mostly cook vegetable soup. And I do it quick. My stomach is really impatient. So what I do is boil the water, then toss in the chopped vegetables, and let it cook for a while. And that is it. Yes, I know I am not good at cooking. Of the above...

I would like a pan without a non-stick coating too. But the problem I mentioned earlier is: Not being able to find one in local department stores. I love frying fish on an open fire and that coating is bad in that kind of heat.

I do not like my soup all watery. How do I thicken it? Before someone suggests me to use less water, that is not what I meant. What I mean is how do I make it like have a slow flow/drip/stir effect.

Is it a good to get a carbon steel fry pan with non-stick coating? I am concerned about the non-stick coating getting into my food over time and use. It is almost impossible to find a carbon steel fry pan that is not coated in non-stick coating. I hear that the non-stick coating is not meant...