Top Cookware Sets Blog

I only have ever cooked on an electric stove…what does a gas stove do differently? Do you have to do something really different when going to cook something?

1. Gas is usually a cheaper fuel for cooking vs. electricity.
2. Electric burners stay hot WAY longer than gas burners after they are turned off (burn hazard).
3. Foods cook faster on electric stoves than gas stoves when on the same setting (like medium). Be careful you don’t burn things if you are used to a gas stove.
4. You can use gas stoves during a power outage! You have to light the eyes manually but it’s saved my family from going hungry during several power outages!

That’s all I got!

Everytime i take my clean cutlery out of the dishwasher, there are always rust spots on them and smear marks. The cutlery is dishwasher safe. Please can someone give me some suggestions to stop this, as it;s driving me mad!! The cutlery is brand new and was quite expensive so i dont understand why this is happening!! Thanks

The probelm is the chlorine and formaldehyde in the dish detergent. This is further compounded by the fact that most grocery store products are based on this type of cleaning with harsh chemicals. Even high grade stainless steel can be eaten away by some of the caustic cleaners that most people use. Jet dry and the like have water softeners in it wich are basically types of salts that help the water to run off which will help, but if you are steam drying or heat drying them, they are still susceptable to getting the spots. You should try switching to a natural enzyme based product like diamond brite. The good news is it’s cheaper than cascade and the like as well. It uses natural enzymes and citrus oils to clean your dishes. It even works on caked on baked on food like baked ziti at our house. I hate scubbing dishes, and this stuff works great. There is a whole line of natural cleaners that make your home safer and work better than chemical products. I’m not a salesperson, I just think that what my wife and I have found is wonderful and so much better for our health too. Let me know if you want more info: melachad@gmail.com LIke I said, I don’t sell anything, but I think everybody should know about it.

We recently bought a KitchenAid electric ceramic cooktop and need to buy new cookware to prevent scratching.

Smooth, rounded bottom pots and pans. They shouldn’t scratch the surface. Don’t get a knife to the surface for hard to clean places. Place a warm, soapy, wet washcloth over the hard to clean areas. You could probably use an SOS pad, also. Keep it clean and it will last.

I was able to order a new stove top and have it. I have a GE dual fuel stove that is one year old. GE will not give me the directions on how to replace the top. Would anyone be able to help me with directions on how to replace the top?

More corporate greed at work I see.

I am not sure of your style but usually there is a hinged section in the rear. If there are screws there by the hinge you can simply unscrew it to remove the top and reverse the procedure to install the new one. It may simply have a type of hinge that is clipped in the stove. Take a close look at the area that is fixed when you raise it from the front and you will see the mechanism that makes it attached to the stove

I’m wondering if there’s any way to reduce the metal taste that comes from cutlery. Can I wash them a certain way, or what?

It’s usually fine with forks and knives, but using spoons to eat ice cream, yogurt, cereal, etc, makes whatever I’m eating unpleasant because of the metallic taste.

You must be ultra sensitive because I’ve never heard that before. I would choose a really high quality plastic,rubber or wooden cutlery. Another thing to try is switch toothpastes to a "sensitive" tooth paste like Sensadone.

www.tradekey.com/ks-wood-cutlery

I am not looking to spend $600.00 on cookware. I am looking to spend $400.00 or less. I have been looking at Emerilware and Wolfgang Puck’s cookware. I hear all-clad is the best but that is out of my price range. I have had other pots and pans that were not stainless steel and I hear stainless steel lasts longer and cooks your food nicer. Is this true?

Stainless is better fir fry and saute pans in my opinion, and that should be where you are spending your money. Not sure what you are looking to get in a set, but I am a fan of All Clad and own a few pieces (fry and saute pan), All my other stuff is calphalon, which I am not as thrilled about, although it does a decent job. So you could always mix and match, buying more expensive for the really important pans, and spending less on things like a stock pot, etc. Kind of like saving to buy a really good chefs knife or two, rather than a whole set of mediocre knives.

BTW, do not spend a lot on a non-stick, it will not last that long anyway, so buy cheap one and replace in a year. Do spend money on 12" or 10" fry pan, 12" or 10" saute pan and dutch oven. Also lodge cast iron is essential to me, and fairly cheap.