d

dost's Profile

Type

French Copper Pots = lined with TIN or STEEL?

Jan 25, 2008 by beauxgoris in Cookware

339

How do you use a copper egg (or escargot?) pan? The kind with the little depressions...

Jun 28, 2011 by dost in Cookware

1

Is there a Worthy Professional Blender That's Not the Vita-Mix?

Apr 07, 2010 by AndreaLynn in Cookware

24

How to cook dried red kidney beans?

Aug 01, 2004 by marco in Home Cooking

35

Any Adams Peanut Butter in Montreal?

Aug 11, 2011 by dremier in Quebec (inc. Montreal)

11

Any issues cooking in a warped cast iron dutch oven?

Mar 27, 2012 by dost in Cookware

10

MAC knife: Piece broke off during use... What happened? and What to do?

Sep 02, 2011 by dost in Cookware

17

Can I bake at 375F in my brass-handled, tinned copper skillet?

Jan 22, 2011 by dost in Cookware

6

How to use up excess chocolate? I have a load of good semisweet/bittersweet chocolate.... What would be a good ...

Dec 19, 2010 by dost in Home Cooking

31

For what purpose are those two lengthwise slots across the back of large cutting board / block? **Pics in reply**

Dec 18, 2010 by dost in Cookware

8

Enameled Cast Iron Doufeu dutch oven ID? Size 20, marked "ac" *pics inside*

Sep 02, 2010 by dost in Cookware

5

Anyone familiar with Spring Switzerland or Dr. Weil by Spring cookware?

Sep 29, 2010 by goodeatsgal in Cookware

2

Will a magnet stick to/be attracted to stainless lining in a copper pan?

Oct 02, 2010 by dost in Cookware

42

Step right up!! Now tell me, son, do you know the use for this utensil?

Sep 29, 2010 by dost in Cookware

5

Help! My cakes pans are stuck together!

Sep 06, 2010 by dost in Cookware

4

Chipped enamelled cast iron. Safe to cook in, or not?

Sep 06, 2010 by dost in Cookware

12

Metal Madeleine pans - should be retinned?

Sep 02, 2010 by Cynsa in Cookware

6

If I mixed a beaten egg into my rice cooker after it's "done" cooking my oatmeal and left it for a few, would it...

Aug 31, 2010 by MarleneDietrich in Home Cooking

13

Copper Cookware ID??

Apr 15, 2010 by dost in Cookware

10

10 or 12 inch skillet?

Dec 08, 2006 by stratford in Cookware

25

Does this sound safe to cook in? And... if so, what is my next step??

Apr 17, 2010 by dost in Cookware

5

Are Eggplant and/or onions considered "acidic-reactive" in cookware?

Apr 17, 2010 by dost in Home Cooking

2

HELP! My heart wants a 16.25 Inch high-sided skillet. AND... What is your craziest cookware purchase that worked...

Apr 16, 2010 by dost in Cookware

8

Removing yellow discoloration on stainless steel cookware?

Apr 16, 2010 by visciole in Cookware

2

Is this AC Copper Core"open fry pan" the best choice for my desired application?

Apr 12, 2010 by dost in Cookware

9