Chemicalkinetics's Profile

Type

Knife Set Recommendations

Dec 16, 2014 by nhtom in Cookware

10

Safe to put hot food in refrigerator? [Moved from Home Cooking]

Jul 11, 2012 by boobmoose in General Topics

16

Cast Iron Dutch Ovens - which brand best?

Sep 16, 2008 by MaxCaviar in Cookware

64

Highly rated Steak Knives

Nov 25, 2014 by gschmidt in Cookware

31

Has anyone tried a WokMon?

Dec 16, 2014 by travelerjjm in Cookware

4

Best omelet pan?

Dec 26, 2013 by bagnut in Cookware

194

Can you be a Vegan or Vegetarian without using Soy products?

Sep 23, 2012 by MarianneB88 in Vegetarian & Vegan

49

Re-tinning copper pans

May 05, 2008 by passycafe in Cookware

116

Good pocketknife for breads, cheeses, salami etc.

Dec 11, 2014 by zakappel in Cookware

72

Green non-stick cookware or something to use for eggs? Help!

Feb 26, 2011 by dainish in Cookware

25

Food safe color code cutting boards/knives

Dec 11, 2014 by Raffles in Cookware

28

Chef Jon’s Chinese Restaurant in Whippany- any thoughts?

Sep 05, 2010 by sixelagogo in New Jersey

23

I need a well balanced saute pan

Dec 08, 2014 by wincountrygirl in Cookware

21

Just bought a Shun knive, what do I need to do honing/sharpening-wise?

Jul 05, 2010 by wholeinone04 in Cookware

22

Best salt grinder?

Sep 15, 2013 by roux42 in Cookware

22

Recent cooking fails?

Jan 22, 2014 by tcamp in Home Cooking

346

How to use a gaiwan

Dec 15, 2014 by jpr54_1 in General Topics

7

Pizza Stone (or Tiles) Oven Position

Apr 30, 2012 by Philly Ray in Cookware

29

Hand Hammered Wok from E-Wok Review

Feb 20, 2012 by Chemicalkinetics in Cookware

549

Scanpan nonstick skillet

May 14, 2011 by trolley in Cookware

42

Kicked out of a restaurant after (posted online) closing time

Dec 22, 2013 by hsk in Not About Food

52

Thomas Keller All Clad what do you think?

Dec 12, 2014 by TrishUntrapped in Cookware

22

Chinese thick soy sauce vs dark soy sauce

Jul 11, 2011 by ethnicchower in General Topics

25

Can you help this knife newbie?

Dec 06, 2014 by prelude2chaos in Cookware

16

Fontignac: The enameled cast iron debate continues

Oct 15, 2011 by eugenegirl in Cookware

51