We are having a problem at my work at the moment. Because the air is quite moist here our cutlery is rusting even though it is kept in a drawer. What can we do to remove the rust and prevent it from happening again?
Next time, buy stainless steel cutlery.
Steel wool will remove the rust.
This is our 2nd winter using a pellet stove. We love the way it heats and that we use far less oil, but we are having a hard time moving the hot air from the stove around the house. What ideas do you have? We have ceiling fans, but that doesn’t seem to draw much of the heat.
We bought corner door fans at our local home improvement store. They mount in the corner of the doorway in the room with the pellet stove (out of the way when you walk) and it draws the heat into other rooms. Our house is REALLY chopped up and that is the only way to move the heat from one room to another. Ceiling fans will draw the warm air down, but you have to move the warm air OUT into other rooms. They should be able to direct you in the right place for doorway ventilation fans at your local home improvement store.
So, I bought this set of lifetime cookware pots and pans. I went to a demonstration and was WOWED by their performance. This set promotes healthy eating/cooking and energy conservation.
Unfortunately, I never used them, and now need the money…
I purchased them for $1400. I have tried listing them on craigslist, and other classified sites.
Any suggestions?
I tried ebay…
If ebay didn’t work, just use them and forget about it.
You must have really liked them when you bought them.
No reason to save them for a better time, either.
My grandmother has an electric stove. But the power went out and hasnt came back on. We tried turning on her stove to keep her warm.But the only one burner came on, and the stove wont turn on.(its powered by electric).
Does anyone know how to bypass it?
Like, go in and light the pilot light manually with a match or lighter?
um as far as i know from what you are describing you may need a new stove or call a repair guy for an estimate. look in phone book alot of companies will offer free estimates
I’m looking to buy a new set of cutlery (knives and such). What is the best brand to buy? I’ll need steak knives and knives to slice fruit and vegetables.
I replaced my kitchen knives a couple of years ago, and chose Wusthof Grand Prix. They are extremely well balanced for me, and wonderfully sharp. I have no problems keeping the edge perfect with the steel, and they still look and cut like new despite continuous use.
When you select new knives, it is important to shop carefully. The handles must be comfortable for your hands, and the balance is an essential component so you don’t get fatigued. Pay attention to the way your hand feels when you are using a particular knife the way it is intended–for example, a paring knife is typically held off the board to do hand work, whereas a chef knife spends most of it’s time on the board.
Based upon information and recommendations from Cooks Illustrated Magazine, I have also added a couple of Forschner Fibrox knives to my collection. These knives are made by Victorinox, who also make Swiss Army knives. Forschner Fibrox are significantly less costly that the Wusthof (they aren’t forged) and have the composite handles that are easy to clean and don’t slip out of your hand. I have been so pleased with them, I got my daughter a whole set of Forschner Fibrox for her birthday and she loves them.
Look for them on CutleryandMore.com. You can order just the knives you want instead of getting a set with blades you may not use. Most people like a 8" chef knife, paring knife, bread knife, and 8" slicer, and a steel. I would also add a bird’s beak paring knife and a 7" sankotu, and a tomato knife. The Forschner kitchen shears are also wonderful.
If you have a few hundred dollars to spend, get Wusthof—if not, the Forschner Fibrox are an excellent choice.
p.s. NEVER put your kitchen knives in a dishwasher!!!!!!!!!!
Someone told me to dispose non-stick cookware if the teflon coating has come off the cooking surface.
Throw the pan away no matter if it’s a little or allot…I just went through this with my pans and was advice to get new..
Some I add more water? maybe switch to chicken broth? should I bake it instead of cooking it on the stove?
I use the box.
When I use stove top, I make it with broth. You might try adding a bit more liquid, but not too much. Make sure you take it off the heat when it says. Also, don’t boil the liquid for too long, as you don’t want it to evaporate.
For parties and picnics, why is the cutlery often made from plastic?
Because most plastics are cheap enough to be disposed of after the party rather than needing to be washed, but sturdy enough to hold the food. 
All my teflon cookware is peeling and not usable anymore. I want to get new cookware, I would like nonstick, but I want something that will last and not poison me. any ideas?
Hard anodized is simply a form of aluminum, and most nonstick pans are made of them. Aluminum is a fantastic conductor of heat. Hard anodized pans may or may not have a nonstick coating, and that coating ranges in quality.
Teflon is a trademarked product and is not very durable. Other kinds of nonstick can be. Calphalon, Anolon, and allclad use a very durable form of nonstick that is lifetime warrantee if the consumer uses it properly.
When you buy your new cookware, buy decent quality, and then handle it right.
*do not use aerosol cooking spray (dries out the coating and makes it crack and peel)
*do not put in dishwasher (the lye in the detergent not good)
*do not use metal utensils
* do not cook on high
cooking over high heat is what makes nonstick coating begin to burn off and release chemicals. cooking over moderate heat will do you no harm, and higher quality pans such as calphalon conduct heat better, meaning you need less heat to cook….
In any case, choose pans that are heavyweight, use a non-teflon coating, have riveted handles, then treat them with care and you will not have the same issues with your new set.
I’m getting granite countertops installed, replacing the laminate ones. My stove is a drop-in that appears suspended from the current laminate countertop. There are brackets on each side underneath the cooktop and screws going through them into the countertop.
How do I put my stove back in with the new countertop? I know I can’t drill into the granite. And I don’t want to get a new stove. Thanks!
You should talk about this with your granite installers. They will have faced this situation many times. If memory serves there are other ways to make sure your stove stays down, but since your installers are used to dealing with granite, they will have the answer.