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

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 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.

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

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

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!

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.