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Asked Nov 21, 2023 by Cindy S.
I just spent an hour looking all over the internet for the graduating, rectangular, scalloped edge cookie cutters to no avail. I really want to make the recipe for Christmas. Any ideas?
Answered by Lynn Clark
Hi Cindy -These should work: Fluted Rectangle Cutter Set of 4 Amazon.com
Read MoreAsked Apr 30, 2023 by Sherry F.
Help! I've read so many articles on the best way to season a Carbon Steel Wok. Is there a class or demon on how to season one? I want to buy a new wok as my old one I've used for many years is aluminum. Yikes!
Answered by Elizabeth Mindreau
Hello Sherry, As a Milk Street Insider, you can take our self-paced skillets class for free. Just log in to find that information. You can also pre-order our new carbon steel wok from the Milk Street store; it is currently being offered for a special price. You'll find Care and Use information at the store link as well. Thank you, The Milk Street Team
Read MoreAsked Apr 05, 2023 by Heather H.
My husband is gifting me all new cookware. If you were to build your own set, what sizes, brands, and materials would you buy? I am keeping my enameled Dutch oven and my 12-inch cast iron skillets. I currently use three different-size saucepans (all anolon) on the reg and three frying pans (10-inch anolon, deep 10-inch stainless, and a large anolon braiser). I have a gas range and oven.
Answered by Lynn Clark
Hi Heather - We would advise evaluating what you use most often and simply purchasing those pieces. Here are some general recommendations but, again, this is very dependent on personal uses and preferences: Traditional stainless steel 10" or 12" skillets and pots are best for everyday cooking. Depending on your use a 1 and 2-3 qt saucepan would be useful. I would only purchase small (8" or 10") nonstick skillets (not pots - there is no need for a nonstick coating on a pot). Buy an inexpensive nonstick skillet. No matter how expensive the pan is, it will eventually lose its nonstick coating so you will have to replace these frequently. A cast iron or carbon steel pan. These require some pre-seasoning and regular upkeep but are great for high heat cooking over gas and, if seasoned properly, can be as nonstick as a nonstick pan Enameled Dutch oven - great for braises, stews, soups, no-knead bread, etc. I find a stock pot takes up a lot of space and, in general, is not necessary. These are often included in cookware sets. Unless you are making large volumes of stock or boiling lobsters regularly I think you can do anything you might do in a stock pot in a dutch oven. Whatever you choose, make sure the handles are ovenproof. Many recipes require transferring from stovetop to oven and plastic handles will melt in the oven. You can also visit our store to see some of the cookware we use here at Milk Street. Best, The Milk Street Team
Read MoreAsked Mar 02, 2023 by John W.
I think when Christopher Kimball led America's Test Kitchen and Cook's Illustrated, there was an article about how to season and use a new salad bowl. I think, from looking at the internet, it's reasonably straightforward, but any chance of another article, in Milk Street? Thanks.
Answered by Lynn Clark
Hi John - Great suggestion! We will pass this along to our editorial team. Best, The Milk Street Team
Read MoreAsked Feb 09, 2022 by Sonya W.
What’s the best type of baking sheet? I wonder if my nonstick baking sheets are emitting chemicals, especially when I do high heat roasting. Should I look for plain aluminum? Or is there some thing else? I usually use parchment paper anyway. I use baking sheets for everything from cookies to traybakes to roasting veggies. Thanks for your expertise!
Answered by Lynn Clark
Hi Sonya - We don't recommend nonstick sheet trays for the reason you mentioned. They are not approved for high-heat cooking and we often use them at temperatures above 400 degrees. Additionally, nonstick sheet pans are often made of thin metal and tend to warp in the heat of the oven. We, instead, recommend a heavy-gauge aluminum sheet tray like this one from NordicWare, which will retain even heat and won't warp. Using a sheet of parchment paper will keep most any food from sticking and make for easy cleanup. Best, The Milk Street Team
Read MoreAsked Feb 09, 2022 by James B.
I have seen some recipes call for non-stick pans. Others do not mention anything more than a 12
Answered by Lynn Clark
Hi James - We only ever call for a nonstick skillet - sometimes 10", sometimes 12." As a general rule, if we are calling for a specific type of skillet (nonstick, cast iron or carbon steel) we will specify. If we don't say, you can assume a stainless steel skillet. For saucepans or pots, assume stainless steel. We don't find a nonstick pot necessary for most recipes made in a saucepan. Best, The Milk Street Team
Read MoreAsked Jan 22, 2022 by Roane L.
What kind of blender is used in Episode 519, "La Cucina de Puerto Vallarta? Is it an Oster?
Answered by Lynn Clark
Hi Roane - I believe the blender is the Oster Classic Series Heritage Blender, like the one here. Best, Lynn C.
Read MoreAsked Dec 31, 2021 by Bob W.
Can anyone provide some advice on the oyster shucking devices advertised on the Internet? Generally, they range in price from $50 to $120, all using a lever to push a stainless steel point into the joint or an edge of the oyster shell. Are any of these products better than the next?
Answered by Matthew Card
It's been awhile, but circling back to this. We've tested a bunch of shucking tools for the store and the Triangle oyster knife is hard to beat. German quality too! https://store.177milkstreet.com/products/triangle-tools-oyster-knife?\_pos=1&\_sid=decbf24c8&\_ss=r
Read MoreAsked Dec 23, 2021 by Marci E.
I like making bread in a dutch oven, however I just bought a new staub dutch oven and the instruction manual says to not heat the pot empty. Usually I preheat my dutch oven completely empty... ie: no oil. I'm worried that by wiping some oil on the interior of the pot prior to heating it I will get a sticky buildup that will be impossible to remove. Do you have any suggestions?
Answered by Lynn Clark
Hi Marci - This is interesting since almost all no-knead bread recipes call for preheating the pot. I would contact Staub directly and ask them about the warning. It may be more geared toward heating on the stovetop, which is more direct heat than heating it in the oven. Best, The Milk Street Team
Read MoreAsked Sep 14, 2021 by Scott H.
I'm upgrading an old stockpot. Do you have a favorite in the test kitchen?? Thanks!
Answered by Lynn Clark
Hi Scott - We don't often use a stockpot in the kitchen at Milk Street. A Dutch oven or large pot usually suits most of our needs and, since we don't do equipment testing here, we don't have a specific recommendation. Generically speaking, we would recommend buying a stainless steel pot with a tight-fitting lid and a weight that, when full, is easy to maneuver. Height and width are more of a personal choice. Shorter and wider pots stack more easily for storage, whereas taller and thinner pots take up less space on the stovetop making it easier to have multiple pots going at once. Best, The Milk Street Team
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