Q: I saw a new item at my Trader Joe's: whipping cream that doesn't need to be refrigerated until opened. The ingredients are cream and carrageenan. The expiration date is February 2013. Is this safe? Does anyone have any experience using this particular (or a similar) item?

Sent by Jessica More

Q: I only use one of my stove's burners because whenever I turn on any of the others, they start to smoke or smell like they're burning, which in turn sets off my smoke alarms. I've tried cleaning them, but it doesn't seem to help. Does anyone have a good cleaning method?

Sent by Meredith More

Q: I'm looking to give a young relative an apron that is both practical and stylish — I'm thinking French bistro or patisserie style rather than frilly and vintage. As she's tall, it would have to be larger than the usual one-size-fits-all and she prefers one that wraps all the way around her hips. More

Q: I recently received a Cuisinart stainless steel roasting rack and after baking a chicken in it, I have been unable to get it clean. I hesitate to use harsh cleaners or serious scrubbing because I don't want to scrape and damage it, but it's driving me crazy! What's the best way to clean a stainless steel pan like this? More

Q: Okay, I know how to season a cast-iron skillet, but how do you keep it seasoned? I never use dish soap on mine (just water or a quick wipe with a cloth) and I use it often enough, yet every time I use it the "sheen" disappears and my food sticks. What am I doing wrong?!

Sent by Vanessa More

Q: I'm in the market for new reusable grocery bags. It's a 45-minute trip via bus back to my place and the bags I've had are either too heavy to maneuver those last blocks on foot, or begin to break easily. More

Q: I just moved into my boyfriend's house and he has a smooth ceramic top electric stove. But I've always cooked with gas. I just can't get the hang of this thing! My rice boils over and I've burned things I've never burned before. Any tips for making a smooth transition from gas to electric?

Sent by Nancy More

Q: I recently moved to the South and am preparing for the quickly approaching Hurricane Isaac. I will likely lose power for several days and could also be kept indoors for several days. Any suggestions for what food prep to do? Things that won't need to be refrigerated and won't spoil easily?

Sent by Robin More

Q: I boil milk on my stove but then it overflows! Could you suggest some type of equipment?

Sent by Faeza More

Q: I was given a wok a few months ago and I cleaned and seasoned it according to an article on this site. I noticed from the beginning that around the top edge of the wok there was this syrupy-looking residue that was solid but would get a little sticky when the pan was heated. More