Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [pan]

204 questions
23
votes
1 answer

Is there ever an advantage to using a light-bottomed pan?

I have seen many recipes where cooking with a heavy-bottomed pan is advised, as the heat is distributed more evenly and avoids "hot spots". With that in mind, is there ever a situation where it would not be beneficial, or even be a hinderance, to…
Chris A
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9
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2 answers

How to use this pan?

Does anyone have any idea what this pan is called? It has a bottom dish and a rack that sits on top with several “legs”. It has a cover. There is a hole in the center of both the bottom part and the rack. I'm told it's from Argentina. I'm not sure…
Liz Honig
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7
votes
1 answer

What are these two brown spots in my enamel pan?

Recently two brown spots appeared on my enamel pan. They are some distance apart, but appeared around the same time and have a very similar look, with a dark spot surrounded by a whiter area and a brown outer edge, so I have the feeling it's related…
ROIMaison
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6
votes
4 answers

What kind of pan is this? (photo) How would you use it?

This is antique or at least vintage (family heirloom). It looks like it might be some sort of double-boiler? The bottom part is ~ 9.5" diameter and ~ 2" deep and appears to be ceramic-coated metal. The insignia on the bottom looks like a lion…
diane
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6
votes
3 answers

What is this pan called, and what is it used for?

This pan was given to me recently, apparently it was with the other baking items we got from my Grandmother. It is very shallow and appears to have a no-stick coating. As you can see there's a ring around the outside as well as a depression in the…
Mchic1
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3
votes
1 answer

Putting a wet pan on hot stove top

Sometimes when I finish making a recipe, I wash it and want to straight away start making a new one. I usually take care to dry the inside of the pan to prevent oil from splattering once the pan is heated, but sometimes the bottom of the pan is…
dan12345
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3
votes
1 answer

What pan can be subsituted for a Paella pan?

I am making Paella for 20 people but unable to purchase a paella pan at this time. What pan can I substitute ?. I was thinking of using a chafing pan since it's not very deep like a paella pan.
user20437
3
votes
2 answers

Machine washed my cake pans

I got two circular cake pans for Christmas, and finally put them to use for home-made yellow cake layers. Feeling lazy, I tossed them into the dish washer afterwards instead of hand-washing, and realized afterwards that I didn't know if they were…
Sapph
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2
votes
2 answers

How to assemble a springform pan?

The bottom sheet of a springform pan typically has bumps and a raised lip. Should the lip go up or down? I've probably done it both ways in the past. Is it just a matter of personal preference?
Mark Ransom
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2
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1 answer

How to properly handle an all clad pan

I just bought all clad's chef's pan (HA1) and their 10 piece set. However, I quickly find out it's very uncomfortable to hold it by gripping the U shape handle from upper side or sideway, the edge of the handle cut in to my palm. And because the…
Terry Shi
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2
votes
3 answers

Pan size affecting evaporation time

I've got a pasta sauce which I create from scratch. I currently add various ingredients like vegetables or tinned chopped tomatoes that come with some water. One of the steps in the recipe is to simmer away the vast majority of the water. The issue…
Puppy
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1
vote
0 answers

Where can I find a pie pan with heavily slanted sides?

I'm trying to duplicate a Portuguese Sweet Bread that appears to be baked in a pan that's 2" deep, with slanted sides such that the inside diameter goes from 6 1/2" at the bottom to 7 3/4" at the top. The bread looks something like this: Portuguese…
Russell Gilbert
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0
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1 answer

Difference between dense materials and materials with high heat capacity (e.g. for pans)?

TLDR: In the context of pans/cooking, is high density and high heat capacity basically interchangeable? If I have two pans such that it takes approximately the same energy to heat them to the same temperature, one with a high heat capacity but a low…
simplemind
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-3
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2 answers

Tips for stainless steel

I’m a novice cook and mostly use nonstick pans for ease of clean up. Would I get better browning with stainless steel? I’m imagining scrubbing stuck on food off the pan... What are some general rules about things that are better cooked in stainless…
ChefShab
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