krivera_fierro asked:


My brother was saying that nonstick skillets are only dangerous when they have scratches on them, therefore releasing the chemical that might cause cancer.

Any truth to this?

Looking at my cookware, I might have to replace all the items. Most of them were my mothers. I’ve already bought two 10″ (One Regal brand, and one Wearever), and a 8″ one. I forgot what brand.

Just want to be on the safe side!!

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enstajlomn asked:


I’m just getting into the habit of boiling my water for tea and I have no tea kettle. So I have some stainless steel pots and have been using the smallest I have to boil water. After a day of boiling water (breakfast, lunch, dinner) my pot gets water stains. Just wondering if there is some new cookware out there that maybe resists the development of water stains?
I’m using tap water, don’t have the coinage for filling gallons of water at the local purifying station. Just curious if there is some resistant-to-water-stain Pots or pans out there?

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tarkkent asked:


I have a calphalon saute pan that’s at least 10 years old. Was probably the first decent piece of cookware that I bought after college. Lately it seems like everything sticks to it, far worse than it ever did.

Does it lose its non-stick (iness?) capabilities over time ?

I have a le crueset omlette pan that seems to be doing the same thing, though it isn’t quite as old, or frequently used ?

Anyone have any info to share ?

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~Amandie~ asked:


I’m looking to purchase a new set of cookware. I’m wanting the metal handles so that they can be used in the oven.

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B asked:


I use some aluminium cookware. They tend to leave black stain on countertop, table and plates. How can I wash those stain?

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J.C. asked:


I enjoy cooking and will be replacing my old set of cookware. What are some recommendations to brands?

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