Q: My mother just gave me all of the old cast iron and the All-Clad stainless steel skillets from my childhood. I know how to clean the cast iron and even season it and clean and season the inside of the stainless steel. My problem is this; The outside of the stainless steel is blackened from the many, many years of use.
Q: I have an extremely unique kitchen situation. A year ago my husband and I adopted a friendly, adorable pit mix puppy. Then we moved to a new city for work. While pit bulls are not banned here, we found that many landlords would not accept us. It took a long time, but we finally found a new apartment. Here's the catch:
Q: I don't own a slow cooker and don't want to purchase another kitchen gadget. I do have a pressure cooker, though, and use it often. I've seen a lot of really great recipes for slow cookers and am wondering if there's a good, or formulaic, way to make a conversion from slow cooker to pressure cooker.
Q: I am searching for a griddle that does not have a grease drip hole. One that can do hamburgers, waffles, pancakes, paninis, bacon, and fried eggs, but that will also allow for the cooking of scrambled eggs.
Q: My wonderful parents bought me a wok for my birthday, seeing as how I've developed a love for cooking. I'm very excited to dive in, and have been reading about how to season and get started with my wok. Although I love Asian-inspired food and look forward to stir-frying, I would like to know: What else my wok can be used for?
Q: I received a beautiful butcher block for Christmas. I've been taking care of it, following the directions to the letter — oiling it frequently, never soaking it, using a small amount of water or just a damp dishcloth to wash it — and yet, in only a few weeks, there are already cracks in it.