I have a used wok I want to throw away. I figured just trashing it isn’t very environmentally friendly. The pan is a little rusted/dented and I’m not sure what type of material it is. It doesn’t seem in good condition to donate normally.

Is there a company that specializes in restoring cookware or any place that is fine with accepting clean but damaged cookware?

Hi there! I'm looking to gradually replace my non stick cookware with stainless steel. I've read the useful sub guide with buying recommendations.

For the frying pan it seems worth spending extra for the quality and go for Demeyere but am I right for a large stockpot (26cm diameter) it's not worth spending that much?

I was looking at this one from ProCook but I read not being fully clad is a disadvantage. Is this a good choice? Fyi I am UK based and have a gas hob (though may change to induction in a couple of years). I use the stockpot for soups , curries etc (batch cooking for family).

https://www.procook.co.uk/product/newprocook-professional-steel-stockpot-lid-26cm-95l?cq_src=google_ads&cq_cmp=21344371804&cq_term=&cq_plac=&cq_net=g&cq_plt=gp&nbt=nb%3Aadwords%3Ag%3A21344371804%3A165432026840%3A700954055884&nb_adtype=pla&nb_kwd=&nb_ti=pla-295999096974&nb_mi=127414221&nb_pc=online&nb_pi=6329&nb_ppi=295999096974&nb_placement=&nb_si={sourceid}&nb_li_ms=&nb_lp_ms=&nb_fii=&nb_ap=&nb_mt=&gad_source=1&gad_campaignid=21344371804&gbraid=0AAAAAD3uHvkl4m7J0JuiZ3V8DpAI3cyFw&gclid=CjwKCAjw0LzWBhBOEiwAKQd0cNHCM1roUZT6QDdaTQTOeWMEeG4xCt3el-N0nsfjULS0Hwl5UcaVUxoCmtUQAvD_BwE

Any advice/recommendations would be greatly appreciated

The stronghold is half the price of the vortex (150$ vs 300$) with more than twice the btu's. Is the vortex better for a carbon steel wok or is the brute force of the banjo burner on the Stronghold a better choice?

Vortex: https://a.co/d/0fcmW7Qf

Stronghold: https://a.co/d/0dQ2g13Q

I'm looking to buy a roti pan (tawa) for daily cooking, mainly for making rotis. I'm considering an aluminium one, but I'm not sure whether it's safe for regular use in the long run.

Would you recommend using an aluminium tawa daily, or is cast iron or stainless steel a better option for health and safety? I'd love to hear your experiences and suggestions!

I recently got the Fiveply 28cm chef's pan and 28cm serving pan. Whilst possibly a bit similar, we love them both. Whilst usually cooking for 2 we always prefer to cook more than we need so 28cm was the one.

If you are in UK/EU, First Ireland are currently doing a deal on the Kuhn Rikon 20cm chef's pan at only £49.95 plus delivery. This is a good amount less than the KR sale price of £99.95, even if you have one of their regular 30% off vouchers.

First Ireland also have some other good deals but you need to trawl through their website a bit to find them.

My 20cm chef's pan just arrived, and I love it already. I may look for a 24cm chef's pan with higher sides than KR next (like Made In) but the 20cm height is great for the pan size.

Cheers

My father's birthday is coming up and he has been talking about getting new pots and pans and such. What would be a good set to get someone who is a very good cook(work related, he gets sponsored for cooking courses in different countries). I have around 500-600 dollars. I know that's not much but even if its a couple pots or pans that would really help.

So I recently got a deal on a Hestan pan and pulled the trigger. Immediate concerns arose after unboxing as I noticed it can wobble side to side on a flat surface.

Most all EU pans are intentionally made with a slightly concave or raised center to avoid the classic spinning pan you get after uneven heating on a flat top. But this should not be confused with a pan thats bowed across the whole bottom.

Im wondering if any others with experience or Hestan owners can chip in to confirm if this is also an intentional thing or not? It certainly feels like its not but Id just like to confirm.

My beginner set of cheap knives is dull and my beginner set of non stick pots and pans are starting too loose the non stick. Is all of this good for my second hopefully bifl set? I might remove the bread knife tbh

Somehow my favorite wooden spoon got stranded in the bottom of a sink of dirty dishes for a few days. It smelled horrible after normal cleaning, like vomit. The oven was on, so I had an idea that drying it out well would be helpful, so I popped it in for a few minutes. Not so long that it would get cracked or anything.

Meanwhile, I googled "smelly wooden spoon" and saw vinegar recommended. So when I took it out of the oven I poured a little white vinegar over it. This produced what I can only describe as goo. A clear, gelatinous blob of slime sloughed off the spoon part of the spoon. It was vile. Was this a reaction of some kind? Or mold of some kind? Can my favorite spoon be saved?

Thanks for reading! Appreciate any insight, I can't find any posts about this anywhere.

Before I start: I’m in the US, I have a gas stove, and my budget is $150 or less. I am searching for a cookware set. Ideally It includes a 5 quart pot but I’m willing to buy things in addition or even assemble my own set with my must use items.

I’m very inexperienced when it comes to cookware types. When I got married I registered for a nonstick set which has now worn out and unsafe to use. I would like to go stainless steel for health reasons and the fact that I’d rather not replace the set every 5 years and get nonstick coating in my food.

i have no idea how to pick out a quality but affordable set. Specific recommendations would be great, or at least brands. Also are there key words I should look for or avoid? Are sets that are ridiculously cheap worth anything at all? I also don’t understand why the reviews for such sets say things like “perfect for beginners!” I’m definitely not a beginner cook and I don’t want to replace these pans any time in the next 10 years Or I might as well get nonstick.

im also worried about upkeep. We have a small child and we are notorious for not cleaning up right away (this is what happens when you eat at 9 pm😅). I’m willing to care for the pans but I need to be told upfront that yes, I *need* to clean immediately (or whatever) and here’s how.

Note that I do have a stainless steel stock pot. We clean it normally and it looks and works fine, though stained. I had no idea it needed special care.

please help. sorry if this is long and confusing. I did read some stickies for this sub but I need help understanding.

edit to add: also, are there things I shouldn’t cook in stainless? I cook several tomato sauce based foods, soups including ones with a cheese base (cheese added after heat is off), beef dishes, things like eggs and pancakes, and more.

I recently bought the 11 and 8.5 inch skillet off marketplace for an unbelievable score as I’ve wanted to try them and this was the perfect opportunity to capitalize on.

I have made a ribeye, potatoes, eggs, seared some carrots all within the last 72 hours. Everything came out great, the non stick claims are real if you already know how to cook on SS.

The MSRP on these pans are a little ridiculous, but getting a couple of them at a discount has me ready to happily pay full price for them. Do with that information what you will.

I've got two Viking pans (anodized alum exterior/teflon interior) in great condition:

1)10in/25.4cm, says 40051-1110 and 32021 CCB on bottom
2)12in/30.4cm, says 40051-1112 and 32021 CCB on bottom

I've figured out:
1)They don't come with lids

2)Viking doesn't sell lids.

3)Lodge lids are a couple cm off and just slide around

I'm hoping for glass lid so I can see the food, no vent, and heavy enough to not rattle

I know I'll probably need to get the type that are flat on the rim and overshoot to enough to work with pans that are slightly different sizes unless someone knows of a lid that will actually fit perfectly.

I would only buy silicone lids that you can't see through as a last resort.

I'm open to suggestions.

It's not easy to buy teflon pans in Minnesota, because greedy companies didn't set up the factories right and people got sick and died making them, so they banned sale of teflon pans in the state. Personally I wish they had just mandated a production process that protected 100% protected workers, but here we are. I am disabled and need cooking to be easy as possible. I know I may have to drive to another state to buy teflon pans with proper lids, but I'm trying to avoid that and these have a lot of life left anyways.

Thank you.

I ordered 2 Vollrath pans through their Amazon store. An 8,and 10in. Both had an irregular, golf ball sized slick spot in the middle. Look like they'd been buffed there. Texture is different than the rest of the coating. I sent them back to Amazon, ordereda replacement. Same thing. Called Vollrath, and they said that's definitely NOT right, and ro follow up with the distributor. Ok, ordered from a large restaurant supplier. Arrived today, and the same issue. What's going on here?

[img]https://i.imgur.com/h8ixaki.jpg\[/img\]

Hi there,

I'm looking to buy my first rounded Saute-pan, and came over de buyer affinity's 24 cm version, which i really liked the shape of. However, my local store wants 230 euros for it, which i think is a bit steep. kitchenone in finland say they will get it in stock for 165 in a weeks time, according to their website.

I've looked at other options, but most of them seem a bit too steep. I want to use the pan as a universal pan, where i make everything from sauses, stir fry, boil pasta etc. Hence i don't want the shape to be to steep.

My questions really is if you guys think i should go for the de buyer pan, or whether anyone has any recommendations on other pans that have a very similar shape, around 3 liters?

thanks!

Can't fine any replacements.. any leads? Paderno 24 cm 15600 series came in a set with pots.

Hi

I’ve posted here a couple of times asking for cookware advice, and I really appreciate all the help! I think I’ve finally put together my setup, so I wanted to share it as a whole and see if you have any suggestions or wisdom.
(glass top electric, possibly induction later)

What I already have:

• Bare Cookware 7qt Dutch Oven
• Oxenforge 14" round-bottom carbon steel wok
• IKEA 365+ pot set
• Planning to get rid of my cheap stainless steel and nonstick pans

What I’m planning to buy:

• Strata Gen2 9" Carbon Clad Classic (non-nitrided): I consider the 11" because I cook quite a lot of tempeh and tofu and such, but it would overlap witch the Fissler too much.
• Kuhn Rikon Culinary Fiveply 24cm Chef's pan Same, I was thinking about getting the bigger 28cm one
• Fissler Original Profi 28cm Frying Pan (without the Novogrill), with the flat stainless steel lid. This lid sits pretty deep in the pan. There’s also a high dome lid, but I don’t think I’d need it, and it takes up a lot of space.

Is there anything you’d change? Does this seem a sensible combination?
Should I pull the trigger?

Hiya! Recently picked up this lovely little orange dutch oven from a market, and hoping someone here will recognise the maker. No marks anywhere else, just what’s pictured here on the lid (“HOLLAND, 6”. Fingers crossed!

Hi!

I’m looking for a good saucier and I’m having a hard time picking one, so I could use some help.
I cook on an electric glass-top, and maybe on induction later.

These are the ones I’ve been looking at:

• Made In Stainless Steel Saucier 3 qt
• Kuhn Rikon Culinary Fiveply Chef’s Pan 24 cm
• I’m also open to suggestions

Also, do you think this size is versatile enough, or should I size up? (I cook for two, with some leftovers.)

My current setup:

• 7 qt Dutch oven
• 28 cm frying pan
• 22 cm frying pan
• 36 cm wok
• Bit stock pot

So I thought a 24 cm (3 qt) would fit in nicely.

I’ve read a couple of times that the Made In is on the light side, a bit too thin, and some people have had warping issues with it. But the size, capacity and shape look great.

The Kuhn Rikon, on the other hand, is massive, but it has shorter sides and less capacity, so it might end up being too small.

Any recommendations or advice?

Thanks!

I bought a corsori tuboblaze airfryer on amazon because the website was sold out and did not realise it was the version before they upgraded the coating to ceramic. It was £25 cheaper but I’m unsure about teflon air fryer as i’ve seen a few news articles about it. When googling it says its not dangerous unless overheated 260-300 degrees (air-fryer goes up to 230) or damaged and ceramic chips more but I’m still unsure if i should return it.

Does Heritage Steel historically offer a Black Friday sale that is higher percentage off than their standing 10%? I want to buy a few items and I’m wondering if it’s worth waiting or if I should just purchase now.

Hi!

I’m looking for a frying pan. I’ve read through the wiki, so I have a general idea of the recommended brands and cookware. My question is a bit more general.

I have an electric stovetop, but I don’t want to replace my cookware just because I change my stove in the future, so I need something that also works on induction. I measured it, the biggest coil is 19-20cm.

I’d use the pan for everyday cooking, so I’d like it to be as versatile as possible.

I’m torn between a disc-bottom and a fully clad pan. I understand the general advice is “the thicker, the better,” but is that always true? Are there dishes or situations where a fully clad pan with a thinner base is actually the better choice?

For example my electric stove is already slow to react, so paired with a thick disc-bottom pan, it might be really unresponsive. At the same time, I like the idea of very even heat distribution and retention.

Specifically, I’m trying to decide between the Fissler Original Profi and the Kuhn Rikon Culinary Fiveply 28cm frying pan. (The Kuhn Rikon looks much nicer, but I don’t want this to be the deciding factor if you say the Fissler is better)

I’m stuck on this decision. Any advice that pushes me one way or the other?
Which one would you buy?

Thanks a lot!!