Copper Cookware Thickness
May 22, 2010 by stock is my muse in Cookware
Copper pots better? why?
Oct 13, 2010 by Monica in Cookware
What copper cookware brand do you recommend (Mauviel or Falk)
Dec 08, 2011 by littleprotege in Cookware
Even heat challenge -- copper diffuser plate?
Dec 19, 2010 by athanasius in Cookware
What's the best thick-bottomed heavy pot?
Dec 22, 2011 by steakman55 in Cookware
Windsor pans or saucers for sauces? I'm confused.
May 05, 2012 by rbraham in Cookware
How do I cut "sheets" of raw scallops so thin you can practically see through them?
Jun 03, 2012 by rbraham in Home Cooking
Guanciale at Russo's in the East Village
Aug 16, 2011 by hungrycomposer in Manhattan
Can any of you experts identify the brand of this pan please?
Feb 08, 2012 by Robinson88 in Cookware
"Has anyone heard of [insert name/description] copper cookware?
May 29, 2012 by rbraham in Cookware
Copper cookware with copper diffuser: overkill?
May 13, 2012 by rbraham in Cookware
What gauge aluminum is considered "heavy gauge"? -> need a stock pot
Jan 06, 2011 by Headshot Zod in Cookware
Budget Conscious Disc Bottom Aluminum/Stainless Frying Pan
Nov 30, 2011 by cowboyardee in Cookware
Blood sausage in NYC?
Dec 09, 2007 by Fuffy in Manhattan
Another thread on aluminum pans: thickness, how prone to dents, bang-for-buck ability; name names
Any decent Shanghai (Chinese) restaurants not on Bayard Street?
May 09, 2012 by rbraham in Manhattan
Is there objective difference between copper core and aluminum core SS clad cookware?
Jan 09, 2012 by davidahn in Cookware
Hungarian Paprika Chicken Recipe Needs Help!
Nov 11, 2007 by ctflowers in Home Cooking
