Q: I have a Presto 23-Quart pressure cooker that is too tall for my stove. I would like to use a portable induction cooktop for canning. Is it possible to do this? Will it hold the weight for the time it takes to cook food safely? My countertop is ceramic tile.
Q: I have plenty of loved colorful kitchen towels. After some use, they naturally obtain spots and splotches from food, drink. I run them through the washer and dryer but nothing seems to work to get rid of stains. Is there hope for my colorful towels? Or am I doomed to bleach-able whites or "screw-it" tie-dyes?
Q: For Christmas I got sous vide equipment. But I don’t have a "formal" sealer and am resistant to getting even more equipment. You imply that we can vacuum-seal with zip-top bags and a straw. Can I do that for sous vide cooking?
Q: I recently redid my kitchen, and now finally have a wonderful Blue Star gas range, which I adore. My only problem is that even with the lowest setting on the simmer burner, I have trouble getting a really slow simmer, melting butter, etc.
Q: I'm in college and, as a result of that and a few other things, am not overflowing with money. But I cook a lot and have realized that I need to get a stand mixer eventually. Ideally, I'd love to get a KitchenAid, but that's where the lack-of-money thing comes into play. What is the best budget-friendly stand mixer?
Q: I just bought a Lodge Cast Iron skillet and am confused about how to maintain it. It says to not scrub so hard to avoid scrubbing the seasoning, but after a couple of uses there is black stuff burned into the pan. I just tried scrubbing it for a good 20 minutes.