pots

[Mod. edit: posts moved to new topic (MG)] I wanted to point out, my brother (who fancies himself quite the cook) declared the other day that stainless steel pans “are nuthin’ but a piece o’ 💩” because everything sticks to them. I disagreed, and he said, “Oh yeah?! Let’s see yah cook a’ egg in...

Hello, are these pots still safe to use? I don't know if scratches are deep, I can't feel anything upon touch, but some of my stainless steel pots are pretty scratched, as it was cooked improperly there e.g. stirring with spoon. How would I determine, if some unhealthy substances are leeching...

I was recently reading a Serious Eats/Food Lab post, and in the series of pics that Kenji Lopez Alt included was a black baking rack. In the comments, someone chided him over using a coated baking rack, saying that the coating invariably flakes off and into the food. KLA humorously pointed...

A long time ago, I bought my first cookware set, a T-Fal set that is for stove top only. This T-Fal set does not work on induction cook tops and includes a 5 qt. Dutch oven pot, a 10" frying pan, 7.5" frying pan, 10.25" griddle pan, a 2 qt. sauce pan and a 1 qt. sauce pan. I hardly ever use...