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Will putting tap water into a medium heat All-Clad SS pan that is essentially dry warp it, and can it break cast iron or Le Creuset enameled cast iron? Like your cooking something and the oil is used up and you add tap water to finish cooking, should you add warm or hot water instead?

On PBS yesterday Ming had Sara Moulton as a guest. He was showing a tofu based holandaise sauce and was making several egg dishes with the sauce. Sara came on near the end of the show and when she started helping Ming she made a comment about how some people cook eggs too brown around the edges...

I saw a chef today on PBS named Daisy Martinez. She specialized in Puerto Rican cuisine. I was very impressed by several of her dishes but really caught notice of a ham hock she put in her black beans. I live in the D/FW area in Texas and if anybody knows where I can find ham hocks that big and...

Wow, the same french oven I bought for $125.00 including shipping is now $165.00. I guess someone told them they were popular.

What's a good one to buy? Are they all just about the same? I know I wont get the All-Clad it's too pricey just to boil water in. I see Le Creuset makes them. Any opinions?

I've been shopping around the net for pepper mills. I have an Old Thompson acrylic 12" and have never been truley happy with it's grind, usually too course. I'm thinking about an Atlas 8 1/2" Brass. Any opinions?

Last weekend I cooked a meal that really caramelized more than I expected it would in my french oven. It never got over medium heat and I let the pan cool then soaked it in the sink for about 30 minutes before using a wooden spatula to scrape it off under water. Would it have worked to leave the...

I've noticed a little pitting in my All-Clad saute pan after browning a roast over the weekend. All-Clad advises not to add salt until food has come to a boil or after it starts cooking to avoid this. I used kosher salt and seasoned it before cooking. The pitting wont affect the function I've...

I dont see anything written on the box about how to store Quaker Quick Grits. Once opened I dont like leaving things in the cabinet. Is it ok to store the box in the refrigerator? Or should I use a resealable bag instead?

Hey, I'm learning to use my All-Clad SS and have had some hits and misses. The shrimp scampi I made a couple of months ago in my 12" fry pan was probably the best I've ever had. I used the big tiger shrimp I think they're called, with sea salt, butter and garlic. I washed and dried the shrimp...

Being from Texas, I love mexican food. I've done searches on the net but haven't found a suitable recipe for the dry rice I like. They all seem too wet with tomatoes. I read on the net that rice with carrots is called spanish rice. I like it with our without veggies but I'm really after the dry...

This is probably a dumb question. I bought a 7 qt. french oven and it has a very sticky label on the side of it. I tried removing it last night but it's really stuck to it, so maybe it's meant to stay on :?:

Hey, I'm very happy with the the AC pans I have and was thinking about buying a non stick fry pan. I've read that they also carry a lifetime warranty. Has anyone every owned one and if so what is your opinion?

What's a good brand to sauté with? I've read that extra light is best. Your opinions?

Hey, If you could only afford one which would it be? I have the All Clad 12" and 8" frying pan's already. I want the most versatile, I think the chef's pan would do the trick. Please advise. :?:

Well, I used my All Clad skillet for the first time this morning. I cooked bacon between low and medium heat and was a bit shocked how easy it stain's. I found a tip on the net about using vinegar which removed them. I'm not concerned with stains really I just wasn't sure that they would cause...

When I was a boy a family friend Elenor, made the best rice. She was born in Puerto Rico and had immigrated to New York then to Texas where I live. I don't know what type of rice she used but it came out a light brown color and delicious. I've tried brown rice from the store and that's not it...

When I was a boy a family friend Elenor, made the best rice. She was born in Puerto Rico and had immigrated to New York then to Texas where I live. I don't know what type of rice she used but it came out a light brown color and delicious. I've tried brown rice from the store and that's not it...

Hey, I'm wondering what kind of pan's these chef's use to sear with. These cooking programs always show them using high heat on the stove then placing the pan in the oven to finish the dish. All Clad advises to not use high heat or it will void the warrantee. How do you sear meat with medium...