Cooking Equipment

so kids dont get to the knives and dont cut themselves. so the blade doesnt scratch and for your own safety-dont cut yourself

The first and last answers simply are not correct, nor do they answer your question. The second, middle question is much better, but it does not fully answer your question either. If a metal pan with a plastic handle is put in the oven at, let's say, 350 deg., then the temperature of the entire pan, metal and plastic, will eventually reach 350 deg. It is not true that the plastic won't get hot, actually it should heat up faster than the metal. There are two properties in consideration: heat capacity and thermal conductivity. Metals in general have large heat capacities. One can think about the amount of heat a substance can store per unit mass, called the "Specific Heat," or one can consider the amount of heat a substance can store per unit volume. In the case of a pan and handle, it makes more sense to look at the question in terms of the heat stored per volume. Most people know from everyday experience that metals stay hot longer than non-metals like wood and plastic. That is because metals have a much larger heat capacity per volume than most non-metals; that is they hold more heat. What about thermal conductivity? In this case, we only need to consider the thermal conductivity of air. Heat flows FROM a hotter object TO a cooler object. If a pan w/ plastic handle is put in a 350 deg. oven and allowed to heat up completely, when it is taken out the oven the pan and handle are at 350 deg. We only need to consider the heat transfer from the metal to the air and from the plastic to the air. Since the cooler material is the air, all that matters is the thermal conductivity of the air. You can look up thermal conductivities in a table, but air, and all gasses, have much lower thermal conductivities than almost any solid, and it is certainly lower than the pan and Bakelite® (the pan's handle). Since the handle does not contain as much heat as the pan, it will cool down to a touchable temperature faster. The same applies if the pan is placed on a burner. The handle will take longer to heat up than the metal because 1) the metal is directly over the flame, and 2) the metal has a higher thermal conductivity than the plastic meaning that a lot more of the heat from the burner will be absorbed by the metal. Answer The reason the pan Handle is made of plastic is because Plastic is not a conductor of heat so it won't get hot. If the handle was metal it would get very hot because it is a conductor of heat. Answer Frying pans have plastic handles because plastic is a terrible conductor of heat that is coming from a stove. Therefore the handle is cool even when the metal of the frying pan is hot, when you need to lift it, or perhaps something else. Answer Safety. Plastic will not conduct either heat or electricity, so in order you can safely handle pots and pans, plastic is used for those reasons. Conductivity of air plays practically no role in this. If the pan heats up air in contact, that air is immediately removed by convection and replaced by cool air.

There have been many utensils used....these statistics could not match the following results, to interpret the given data that use this required attoinment, the following characteristics....

It is a cap, usually metal, on the end of the handle. The end AWAY from the blade. On top of this previous answer, the pommel is a design seen since swords (and daggers) were first made of bronze. In their simplest form, they can be used to lock a blade into the handle by method of securing the blade's tang (the rod/slice coming out of the exposed blade through the handle), making the knife as a whole more durable. Pommels offer the counterbalance to blades which might be larger and heavier such as Arming Swords, in order to improve the handling. Although knives and daggers do not need as much counterbalance as swords, they can still benefit from a point of balance that is about an inch or two from the hilt, this allows for even a heavier grade dagger to feel lighter than it might do if it was weighted towards the blade, despite the actual weight remaining the same.

Cuisinart panini grills are rated the best, with Breville panini makers a close second. In fact, the Breville Ikon panini maker was an Oprah's Favorite Things in 2007. Right now, the Cuisinart GR-4 is one of the best and most cost effective panini makers on the market, and one of the best selling.

in olen days, people used wood fired stoves to cook their meals. there was a special substance like paint or polish that turned the metal black again. the color burned off while cooking so had to be renewed occasionally.

I read the old chuckwagon cooks would get the branding irons hot & use them to stir the chili & cook it faster at the same time. I don't have any official source. This is just what I read.

You can reuse oil after frying anything, but its generally not recommended. You should try to use oil only once, if you can. Reheating oil actually causes it to release toxins, they're not good for you, so you should try to avoid this if you can. Ans 2 - You can re-use oil adequately if it hasn't been burned. I generally put my oil through a paper coffee filter after each use. This will give you 7-10 more uses before it's useless.

Lots of places sell Coleman fluid. Check your local stores such as Walmart, WinCo, Target, etc.

it depends what food it is, like garlic bread it will burn in no time if you dont cover it!

If you are lucky enough to have access to, or know how to make, clarified butter, this isn't necessary, because the clarification process removes the milk solids in the butter. Otherwise, you mix the two because the oil helps keep the butter from browning too soon. Regular unclarified butter will brown because it contains milk solids that brown, the oil helps prevent that.

tines are the little fingers/spokes that come from the top of the fork, the tines are the parts you stab food with to pick it up.

Yes you can. I put it at 350 for about 12 minutes a pound. Take it out at about 125 internal and in let it sit 10 minutes for med rare. Don't leave it for too long as it will continue to cook for aas long as it's hot.

No. there is a large temperature difference. Use a glass pan.

Because if there is nothing in it then it cant boil! The kettle will warp and not sit squarely on the burner and it might cause the finish or interior to heat up and smell horrible. Do it often enough or long enough and it'll be ruined.

An egg can be boiled in any container in which water can be heated to boiling point, except for plastics, which give off toxic chemicals, and materials that may melt.

Well, those new little roundy round home pizza cookers don't need a hood, buy they're only good for up to a 12" pizza. Any commercial pizza oven that I know of, will require a ventilation hood. Many areas will also require a fire suppression system. You're talking about a big investment.

IR is heat in the form of electromagnetic radiation. The IR is absorbed by the food causing it to become hotter, eventually becoming cooked (or finally burning). The Easy-Bake oven toy uses mostly the IR emitted from a 100W lightbulb to bake its small thin "cakes".

Both appliances provide equally satisfactory results when used properly.

any deep casserole dish or similar pan, or a souffle batter could be split into smaller custard cups to make individual servings. The important thing is that the dish be fairly deep (a shallow pan will not provide enough support for rising) and that the sides be quite straight.

Go to your local newspaper, and search for the right place for you or use your local craiglist.

Visit the Toaster Museum. It's online.

I think tin is a type of metal.

yes as i have tried it

It is probably the ignitor. The ignitor has to stay on long enough and reach a certain temperature in order for the gas to flow and be lit....