Cookware is a term used for the various pots and pans used for cooking. It is made of materials which will not easily melt.

1,679 Questions

Is calphalon cookware non reactive?

Yes. Anodized aluminum (like Calphalon), stainless or stainless-lined, non-stick coatings, enamel linings, glass, ceramic and pottery (glazed or unglazed) are all non-reactive. Reactive pans are cast iron, unlined copper (used for candymaking), bare (unanodized) aluminum, and bare steel (like woks).

However, depending on how you clean it, the anodized layer on Calphalon will wear off in ten to twenty years. So, a non-reactive pan can eventually become reactive. (Although, I have some 20-year-old Calphalon commercial cookware that shows no sign of losing its anodized surface). The main rule is never to use oxidizing cleansers and that includes most automatic dishwasher detergents--you have to wash it by hand.

Calphalon stopped making the commercial hard-anodized stuff several years ago, although there's still a lot of it out there. The new "Calphalon One" stuff is all non-stick coated, now.


Where can I find Today's Home Evolution cookware?

i found a 26 piece evolution cookware set at a big lots store. it is non stick, has tempered glass lids, with steam holes in each one, aluminum flat construction for even heating, heat resistant,ergonomec bakelite handles. set includes: 8",10", uncovered skillets, 11" covered chicken fryer, 5 qt. covered dutch oven, 1qt & 2qt covered sauce also has a 6-piece bl. nylon utensil set & a 10-piece bl. nylon measuring cup & measuring spoon set. the outside color is grey & black. it cost just 60.00. they also had the 3qt. sauce pan, the griddle pan & the 12" skillet with lid. i havn't cooked with it yet,but if i take care of it,i think it will last well beyond what i payed for it!


How do you properly season and care for cast iron pots and pans?

Seasoning, Cleaning & Caring for Cast Iron Pans

When the pan has cooled after use, wipe it clean with paper towels. Wash the pan in hot water quickly without soaking or soap, then rinse. Dry thoroughly and apply a thin coating of fat or oil.

Stubborn cooked-on or burned-on food is best removed by soaking in hot water. Use a plastic scouring pad if necessary. If that doesn't get it clean, soak the pan in a solution of 3 tablespoons of baking soda per 1 quart of water to remove burned-on food or grease. Do not scour off the seasoned finish built up on cast iron over long use. This necessitates reseasoning of the pan.

Rust may be scoured with fine steel wool or scouring powder but reseasoning of the utensil will be necessary.

More advice from Wiki s Contributors:

  • Exfoliate your iron pans. This is good for getting the little burnt bits off the bottom of the pan. You will need kosher salt, paper towels, and vegetable oil. Set the pan on the stove on low heat. Add only enough oil to lightly coat the bottom of the pan. Heat pan until warm to the touch but not hot, then add a generous amount of kosher salt. "Scour" the pan with the paper towels and kosher salt until the burnt bits are removed. Wipe away excess oil and salt with a clean paper towel and rinse with water only. Dry immediately.
  • If the pots have a lot of buildup from age, get a good fire going in the fireplace or outside, remove any wooden handles, and throw in the pot. Carefully remove after about 30 minutes, cool, wash with hot water, dry, rub with unsalted oil, and bake at 250 degrees Fahrenheit for 3 hours to reseason it.
  • If you find rust on the pan even though it is dried thoroughly after use, try this additional drying method: Put the pan on the stove and let it heat until any water left in the pan has evaporated.
  • Soap or other cleaning agents should not be used on cast iron. After it's properly seasoned, all you need to clean it is hot water and a little oil. If you need more than that, then it's not properly seasoned.
  • To clean rust from an abused, garage-sale cast iron skillet, try soaking the it for 24 hours in a bath of 1 part molasses and 3 parts water. Clean with a bit of steel wool. Season the pan when finished.
  • The best way to really clean an iron pan is with a rotary wire brush. You can buy a stiff wire brush to mount on a power drill, preferably one that plugs in. You can remove the entire carbon coating and any rust with ease before reseasoning.
Another Suggestion:

In addition to the fine information presented by previous contributors, I would like to share a couple of little known secrets to cleaning & caring for cast iron.

First, any challenging, cooked-on mess on a piece of cast iron can be done simply with white vinegar--or other kinds, I suspect, in a pinch--and paper towels or (and yes, I realize this is grave sacrilege) a metal scrubbie. In fact, straight vinegar is unmatched in its ability to easily clean food where water is not available. I learned this from a kind woman when I was a food demonstrator and I had to cook sausages all day in a skillet with little (or unfriendly) access to water. Amazing. And the vinegar & paper towels trick works on any cooking surface that I have tried.

As for the complete prohibition of soap & water: nonsense. A very well-seasoned pan can tolerate gentle cleaning in the sink, if that is your preference. Just place your thoroughly cleaned & rinsed piece immediately on a hot stove, wipe lightly with oil, turn off the stove & you're done. So now there's no need to kill or curse well-intentioned friends or family members who try to help out by washing your skillets. And my cast iron pans are unmatched for their non-stick surfaces. So there. :>)

Second, don't make the mistake of using too much oil when you season your pan (like I had numerous times over the years). Now I start with a clean, dry, hot pan, and just wipe it with a cooking oil, carefully wiping out any excess that appears as it heats & cools. And any time I use my oven, I will put any cast-iron-seasoning-in-progress items in as well, to take advantage of the heat; again, making sure that the surface of my piece stays very lightly & evenly oiled.

Finally--and I am loathe to share this, as I fear it will leave a significant dearth in the availability of cast iron pieces at garage sales & flea markets --but the very best way to renew a piece of cast iron that appears completely & hopelessly encrusted with God-knows-what, is to simply put it in your self-cleaning oven--or a friend's who is willing). It is important to place your piece in the center of one of the racks--assuming the racks are tolerant of the process (some manufacturers warn of self-cleaning the racks at all). I have done this numerous times over the years, and I never fail to be amazed at the results. Very often I do not even recognize the piece that comes out.

Another method. Experienced cast iron collectors/restorers will often use a lye bath to clean old cruddy pieces. Of course, there are safety issues involved here. I recommend reading the WAGS article;


Who makes Rachael Ray's cookware?

I've looked at her cookware & it very much resembles KitchenAid cookware. I've compared the 2 side by side at Sears. Which carries both brands. The type of material they use & even on down to the handles look exactly the same on both KitchenAid & Rachael Ray cookware. The only slight difference is the bright neon 70's style colors that Rachel likes to use. Such as Bright Orange, Lime Green ect.. KitchenAid probably made a deal with Rachael to manufacture her cookware & allow her to use her Name on it.


Where is Mona Lisa cookware made?

Germany. See related links for more.

Highly unlikely that it is Germany. The quality of some components is very poor and atypical for German-made products. For a company that is so secretive about their actual address, one can assume it is likely China. Note, the bottom of the pots say "Germany", not "Made in Germany". Another clue, the manual that comes with it is written in both German and very poor English - again a sign that it is not German quality.

BTW, I think they'd like you to believe that it is German made since the price they ask for the set is outrageous. I think it is a scam. We purchased a set for Cdn$150 and have been dismayed by the quality.


Where can you find cheap kitchen craft cookware online?

Kitchen Craft cookware is manufactured by the halcyon corporation, long known for their high quality cookware. The best place to find this cookware online at a competitive price is amazon.


Why is nutrimax cookware different from normal stainless steel cookware?


What is the name of the person Who mends pots and pans?



Which is better - stainless steel or copper cookware?

Copper cookware is the very best in terms of precision; when you adjust the heat on the stove, the metal conducts quickly and the change is almost immediate. It is also the most attractive and heavy enough (compared to aluminum) to sit solidly on the burner. That's the good part. There are basically two disadvantages: You have to quickly dry and sometimes polish a copper pot or it quickly discolors or corrodes. No other cookware needs this level of maintenance. Second, copper is very reactive with food (acidic, specifically) and is generally lined in tin or stainless steel. Tin wears away, so stick with stainless lining. The catch is that copper pots are expensive to begin with, and with a good stainless steel layer, they cost even more.

Stainless steel pans are a bit less conductive, but not in a terrible way. They are cheaper, don't need any special treatment (can go in the dishwasher, for instance) and don't react with foods at all. Bottom line: Unless for aesthetic "hanging from a pot rack" reasons, stainless is a better bet.


How do you clean magnalite cookware?

For WagnerWare and GHC Magnalite and Professional, the company representative suggests the following:

First, DO NOT use a Dishwasher... Wash and Dry by Hand, Only!


Bon-Ami and a Scotch-Brite to be followed by wiping the inside with Wesson Oil.


Flitz Metal Polish

Baked on Grease:

Carbon-Off Grease Remover


Is Le Creuset cookware nonreactive?

Only if it's the enamelized kind. If the pot or skillet is colored on the outside and white on the inside it is-If it is all black it is not.


Where do you purchase a enamel repair kit for cast iron cookware?

You can order online `Aga enamel repair kit` at The kit is specially designed for cookware, so is non-toxic once dry and is heat-resistant. They offer a few color options, hopefully you can find the right color. Hope this helps, Roland


Where can you get replacement handles for prudential cookware?

Do you mean the ecko prudential cookware sold in the 60s? I called the company and they sent me new handles. They are slightly different from the originals but work fine. They have a lifetime warranty and were FREE. Wonderful company!!


Where is All-Clad cookware made?

Most of All-Clad's cookware is made in Canonsburg, Pennsylvania. A smaller number of pieces are made in China.


Where is salad master cookware made?

In a clean enviroment and it has said if you do it will be blessed


Why do many pots and pans have wooden or plastic handles?

Because wood and plastic do not conduct heat as efficiently as metal does. If a pot or pan has a metal handle, the handle will get much hotter much faster than a wooden or plastic handle would.


Why is glass often used to make cookware?

Glass is good because it can be formulated to withstand extreme fluctuations in temperature. For example, Pyrex ads used to show their casserole dishes going directly from the freezer to a 400 degree oven. Glass allows for even and efficient heat transfer while at the same time retaining very little heat itself. It can be made transparent so it's easier to check on your dish while it's baking. Glass is very easy to clean and doesn't easily scratch or discolor. It's non-reactive, so unlike copper or aluminum, it won't interact with acidic foods like lemon juice. **I would agree with all of the above except the part about "efficient" heat transfer. Glass is a poor conductor of heat. That's why they call it an "insulator" instead of a "conductor." I would also add that a lot of stove top pans that are made of glass (as opposed to bakeware) are made that way with the intended purpose of looking pretty. My advice would be not to use glass for top-of-stove uses. Stick with bakeware.


How do you apply nonstick coatings on a cookware?

Non-stick coatings are make out of various polymers that are applied to the pans when they are hot. All metals have small pores and when heated, the pores open slightly. The polymers will fill in the pores and as the pan cools, the pores close slightly and grab hold of the plastic.


Can stainless pots and pans go into an oven as well as top of the stove?

A stainless steel vessel can be put in the oven only if its handle won't be damaged by the heat. If the handle is wood or synthetic material, the wise person would't use it in the oven. There isn't a problem with the steel part of the pot or pan. And if a lid is being used, is that lid handle wood or synthetic? If it is, prudence would dictate that it would be better not to stick it in the oven. Bon appétit!

Metal and Alloys

Are copper pans all right to cook in if there is a copper tint to the stainless steel?

To manufacture the stainless steel copper bottom utensils with 3% of copper deposit at the bottom of utensil & the grade of stainless steel is J -5 of 22 gauge. What would be the manufacturing cost per kg ? Shall I get the costing analysis of manufacturing process to know this process better.
What kind of stainless steel grade have to be used to get best resuts? Ravikumar


Is Rubbermaid microwave cookware truly safe for conventional ovens?

Not if this is the plastic Rubbermaid containers that list "microwave safe" on the label. Plastic is not conventional oven safe.


Meanig of the expression if ifs and ands were pots and pans?

It means that it's pointless to sit aroung and wish for things (usually when someone says If______I would be so happy) The whole saying is 'If ifs and ands were pots and pans there would be no work for tinkers hands'. Tinkers are nomadic people who used to earn money by repairing worn out pots and pans.


Is hard anodized cookware nonreactive?

i'm not sure.... infact i wanna know if it can be used on direct flame and if it is dishwasher safe?


Where can you buy Kitchen Craft cookware that offers free shipping?

Kitchen Craft cookware can be bought on many business websites such as cookforlife, americraftcookware, and ebay. Many of these websites offer free shipping with codes or a purchase of a specific dollar amount.


Can you superglue cookware?

Well, it all depends on whether the superglued section will come into contact with the food at any time. If you are going to superglue a handle to a pot, for example, it wouldn't harm the food but there are chances that it may fall off while you are carrying it.

If you wanted to be safe, you are better off not supergluing anything that will go near food or be used to prepare food.


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