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I've owned a stainless steel pan for a while and I'm having some issues with it. Hopefully you guys can help me. 1. Let's say you cook something in it and it leaves a residue/fond. I find I can't cook something else in it and have it be non-stick again. Do I have to clean the pan between each...

Does anyone own one of these? I'm interested to hear your thoughts, especially compared to matfers, de buyers etc. Is it worth the money?

I like the look of these cast iron Staubs. How would they be for making a pan sauce on the hob from the chicken juices after roasting?

Do they do rectangular enameled cast iron?

Can anyone elaborate on this? How easily is easily?

I used to own one of those Le Creuset stoneware baking dishes. A few months ago, it cracked it half for seemingly no reason. I roasted a chicken as normal at about 200c and put it on the counter top and it split in half. I spoke to a friend and he said his did exactly the same thing. When I did...

Yeah I read that. Still can't work out what this one is: https://www.amazon.co.uk/Bar-Keepers-Friend-Surface-Household/dp/B00BLKGJ2G/ref=sr_1_2?dchild=1&keywords=bar+keepers+friend&qid=1590479220&sr=8-2&tag=forumyield-20

I'm trying to work out what this one is (especially as it's over half the price of the other ones). https://www.amazon.co.uk/Bar-Keepers-Friend-Surface-Household/dp/B00BLKGJ2G/ref=sr_1_2?dchild=1&keywords=bar+keepers+friend&qid=1590479220&sr=8-2

So I've read a few times that Bar Keepers Friend is a good product to use to clean stainless steel pans. Here in the UK I'm not too familiar with it. I went on Amazon and noticed there were numerous types. What's the difference? Which one should I buy, (obviously I'd rather spend less money...

I was wondering how Italian-Americans came to sauce pasta the way they do, i.e put cooked pasta on the plate and then dump sauce on top. Whereas in Italy they would mix the sauce and the pasta with a bit of starchy pasta water. I have travelled all around Italy and have never been given a...

I still haven't chosen one because I spend ages deciding what to buy. Has anyone used one of these...

Sorry, I realised I never updated what happened about this. So I looked at the choil more carefully and compared it to other choil pictures online and to my Moritaka. It instantly became obvious that the knife had actually been sharpened quite a lot. My theory is the original owner used it...

But what is driving the demand?

Is this the same one sidey mentioned? I must say I've never seen a can opener that operates in that way.

Hello friends, My tin opener is struggling to open some tins. I'm looking for a new one, just a simple manual one. I just want it to last for as long as possible and be decent to use. I'm based in the UK, so would rather avoid expensive shipping fees. Recommend away.

I was pointing out that Michi claimed that cast iron has even heat distribution. http://cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/ You can clearly see the hot spots in the cast iron pictures even though it's been placed on the burner normally.

Cast iron doesn't actually heat evenly though. If you place a burner on one side of a cast iron pan, it will be much hotter on one side.

If I make stir fried noodles in this, do I need to use a lot of oil? Will it all get stuck to the bottom of the pan?

Yeah I realised that after a bit. Doh! Ughhh, I want to buy another one.

I discovered something really weird about the pan though. I measured it and it's exactly 26cm diameter. I bought a 24cm pan. Also the height is 4.5cm rather than 4.2cm. @Lars are your pieces the correct measurements? Could it be fake? I got it from Amazon Warehouse. I would have though if there...