Cookware

Answered by Chris Kimball

If your cast iron is very well seasoned, it might be okay but not if cooked for a long time. If you were making a 15-minute sauce, fine but if simmering for a long time, over a half hour, I would worry that the flavor will be affected. To keep cast iron seasoned, I heat coarse salt and grapeseed oil in the pan or skillet, turn off the heat, and then scrub. Then wipe out the pan - no soap and no water. I then season the pan after every use - if clean, put a tbsp or two of oil in the pan heat and wipe the pan with paper towels as it heats. Turn off the heat when the oil smoked and continue to wipe pan every minute or so until the oil is well absorbed. There is also a wax and scrubber for cast iron on our store site - check it out here: https://store.177milkstreet.com/products/knapp-made-chainmail-combo-scrubber-with-silicone-core?\_pos=2&\_sid=7bae3af30&\_ss=r

Answered by Lynn Clark

Hi Bruce - You do need to season it as you would any cast iron pan. See here for instructions on how and why to season cast iron. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Chelsea - Unfortunately, Gourmet Standard went out of business a few years ago. Since we don't do product reviews, we can't offer a tested recommendation. However, our friends over at Serious Eats have done a recent piece on some suggestions that include a budget option as well. Here is the link. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Cindy -These should work: Fluted Rectangle Cutter Set of 4 Amazon.com

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

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

Answered by Lynn Clark

Hi John - Great suggestion! We will pass this along to our editorial team. Best, The Milk Street Team

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

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

Answered by Lynn Clark

Hi Roane - I believe the blender is the Oster Classic Series Heritage Blender, like the one here. Best, Lynn C.