I would like to make my old silver cutlery a little more new looking any idea and how to make them shiny???
Place foil wrap in a pot.
Add water and boil your silver in there with baking soda.
My mom has been doing it for years. works great.
I have an older model drop-in stove and recently purchased a freestanding one to replace it. I would like to do the installation myself. How do I remove the old one and how do I go about removing the countertop behind and underneath the stove. What electrical modifications will likely be involved?
I have an older model drop-in stove and recently purchased a freestanding one to replace it. I would like to do the installation myself. How do I remove the old one and how do I go about removing the countertop behind and underneath the stove. There is currently a backsplash and there is about a 6 in wooden panel between the bottom of the oven and the floor. The width of the old stove is the same as the new one, so that should fit fine. Should I be able to lift the stove straight up and out of the space, or how do I go about removing it? Also, what electrical modifications will likely be involved?
First turn off the circuit breaker to the stove. Pull out the stove far enough to unplug it or disconnect if it’s hard wired. Now pull out the stove.
Next you’ll need a sawzall to cut out the cabinet below or if it was one that didn’t reach the floor, you’re ahead of the game.
The tricky part is cutting the counter-top without chipping the laminate. First put masking tape over where it’s going to be cut. This will help in not chipping the top. I’d use my circular saw with a fine plywood blade as much as I could. When you get close to the walls, use a jigsaw with a blade that has fine down pointing teeth. You may need the sawzall to finish the cuts.
The stove may not come with a plug so you’ll have to connect that and change the old receptacle on the floor or wall where ever it is.
It may sound like a lot of work but the hardest part is to not chip the laminate, the rest is pretty simple.
Good Luck!
I’m considering purchasing a durable cookware set and want the benefits of non-stick cooking but don’t want to use teflon. Some options I’ve looked at are anodized aluminum versus stainless steel or copper bottoms. Any suggestions?
Anodized aluminum layer is microthin and will eventually wear through, as will teflon. Well seasoned cast iron works really well, as does a seasoned steel wok. (Manufacturers explain how to season your pans and how to maintain them. It’s not hard.) But cast iron is heavy. The copper bottom on most pans is largely cosmetic, so it doesn’t help with heat distribution or non-stick anything.
What matters is construction and design, not brand or marketing hype. Aluminum distributes heat very well, is cheap and lightweight. Sides of this pan also aluminum, meaning excess heat can escape up the sides. Anytime good heat conductor goes up sides of pan, it makes the cookware MUCH MORE FORGIVING, which means you can multitask with kids and a phone call and still not burn your food, probably.
Heat distribution matters most for saucepans, next for skillets and saute pans, least for pots that you only boil water, pasta, or soup in. And not at all for things like colanders, that you don’t actually cook in.
I like All-Clad type construction better because it has aluminum GOING UP THE SIDES OF THE PAN, HENCE MORE FORGIVING but the aluminum layer is sandwiched between layers of 18/10 stainless steel. Easier to see food color and doneness, no possibility of scratching through to aluminum in 20 years. Not non-stick, but easy to clean up after.
Don’t buy overpriced All-Clad brand though. Similar construction available from Kitchen Aid 5 ply and Cuisinart Multi-Clad (I think) for less money. It’s important that the word "clad" be used to describe the cookware—means inner aluminum layer goes up the sides. It may be called Tri-ply or 5-ply. There should be a cross-section picture somewhere to brag how the aluminum goes up the side of the pan. No picture probably means it DOESN’T go up the sides of the pan. And sometimes there’s a picture that clearly shows it doesn’t go up the sides. It should be “18/10” stainless steel, which means it has the proper amount of chromium and nickel in the steel.
Beware of pans that only have an aluminum or copper disk in the bottom of the pan. Far less forgiving and more likely to burn your food when you are multitasking. You should not be able to see the line of a disk on the pan.
My cousin gave me a stove which was hooked up to propane.I need to know what i need to get it hooked up to natural gas.I know the stove is a Crosley.I dont know the model number cause i don’t know where that i located.Is this hard to do?Also if you can tell me where the model number is located that would be great.What parts do i need?If i go into a store and tell them what i need to do will they know what i need?Thanks
how much does this part cost?
Some can be and some cannot. If your stove has a regulator on top that you can easily access by raising the top then it is fairly easy. If your stove has sealed burners then nope. Propane is under higher pressure than natural so you have to set the regulator to NAT by removing the nut from it that is marked LP and flipping it over to where it reads nat. Then each burner and oven valve has to be slightly adjusted using a wrench to open each one up just a tad. If you do not do this step then the flame will be real small. If your unit has pilots then they will have to be adjusted too. The gas company should have a dude that can come out and convert it for you.
I am doing a project on cutlery and I was wondering what are the names of the machines that make cutlery?
Thank you, appreciate it if you can help me out.
Most cutlery is made by either stamping it out of sheet steel with a stamping press or cutting it out with a laser. The edge is formed by grinding with either belt or wheel grinders. The handles are either molded on to the tang directly or if they are two piece handles they are usually riveted on. The better quality and more expensive cutlery is produced by forging which is a process of forming by hammering. Forged cutlery is formed from steel billets using either a drop forge or a power forge. Forged cutlery requires extensive heat treatment to make the steel properly hard and flexible. The edge of the blade is formed by grinding with either belt grinders or wheel grinders. Handles are either molded or riveted on to the tang.
Has anyone found a good line of cookware that can be washed in a dishwasher without discoloring?
All-Clad has a line that can be put in the dishwasher. The set I got isn’t this particular line but I put them in there anyway! What can I say?