Cookware

Answered by Lynn Clark

Hi Dave - I probably wouldn't go out and buy an induction burner just to make this omelette. Although it's certainly easier to make a French omelette on a gas range since the flame will heat around the side the pan, it \can\ be done on an electric range. One of the keys to success here is to be able to control the heat level and where it goes, which you can do in a couple of ways. First, obviously, is by adjusting the burner's heat itself. This would be easier to do on a gas cooktop or induction. Second, you can move the pan on and off the heat and use the residual heat of the pan to cook the eggs. This is especially important when using an electric or induction cooktop since you can use the heat of the pan to cook the egg along the sides of the pan. Since induction burners turn off when you remove the pan they aren't super helpful in this case. I would probably try to master the technique on your regular electric range rather than buy another piece of equipment. I'm not 100% familiar with Jacques Pepin's recipe but I know most traditional French recipes call for high or medium-high heat. I would instead advise a more moderate heat so you have more control. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Shary - We use the KitchenAid mixers here at Milk Street and I'm not sure which mixer you might be referring to. If you've seen it on another cooking show I would recommend writing in to that show to ask what brand of mixer it is. Unfortunately we don't do regular equipment testing at Milk Street so we haven't done much research on alternate brands of stand mixers. Best, Lynn C.

Answered by Lynn Clark

Hi Katherine and Vi - I checked in with our Milk Street store team and they let me know the following, "We send out an automatic review email about 28 days after the item ships. If it's past that time significantly, I would suggest checking a spam folder - or the customer can reach out to us directly and we can manually re-send the review. Once they have it, it doesn't expire -- you could review something months after receiving the email." Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Michael - the maker of our Kitchen-to knife recommends between a 15-17 angle for sharpening. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Kim - Unfortunately, this can happen - it's usually polymerized oil that gets stuck on your pan - and it can happen at any heat, really. Have you tried Bar Keeper's Friend to restore your pan? I can imagine how your pan looks and, trust me, mine look the same sometimes. I usually give it a scrub with Bar Keeper's Friend and it's back to new in no time. You can certainly replace it with carbon steel or cast iron, but those both require a fair amount of maintenance too since they need to be seasoned regularly. I'd get some Bar Keeper's Friend and give the pan a scrub down once a week. I personally prefer the powdered version to the more "soft scrub-like" version, since I think the powder is a bit more abrasive (in a good way). Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Jennifer - We love the Escali Digital Scale that we sell in the Milk Street Store. It's small, which is great for storage, but still provides the accuracy and features of larger, more cumbersome models. It can weigh items up to 11 pounds and will detect even the slightest weight change, down to a single gram. Best, The Milk Street Team

Answered by April Dodd

Joanna - I certainly echo Larry's encouraging comments above (thank you, Larry!). The scum you are seeing is a result of the butternut squash's starches adhering to the knife and then drying out. Fear not: it's easy to remove this starch using very hot water, soap and the slightly more scrubby side of a normal kitchen sponge. Avoid using an aggressive metal or steel wool scraper, which can scratch your knife. With soap and hot water, you should find that the starch easily comes off and your knife looks good as new. - April D.

Answered by Lynn Clark

Hi Hana - You can definitely put a nonstick skillet in the oven! You just need to make sure the handle of your skillet is oven safe - by that we mean that it has a stainless steel or silicone handle. A nonstick skillet should not be used over very high heat or under the broiler, however. Best, Lynn C.

Answered by Lynn Clark

Hi Susan - a cast iron Dutch oven is basically the original Dutch oven. With proper care, they are sturdy, durable, heat evenly, and can last for generations. Just like the enameled version, cast iron Dutch ovens can be used to cook just about anything and everything on the stovetop and in the oven. And because they lack a painted coating, these pots fare much better on grills and over an open flame. All the same rules that apply to cast iron skillets also apply to cast iron Dutch ovens. This means cast iron Dutch ovens should be seasoned before they’re put to work, which pays off in the form of a nonstick surface over the inside of the pot. These pots require some extra attention when cleaning (no soap!), and are more prone to rust. For our technique on seasoning cast iron, please see this post by Christopher Kimball. Best, Lynn C.

Answered by Lynn Clark

Hi Jim - First, it's not unusual to see some dark residue when you wipe a seasoned carbon steel or cast iron skillet with a paper towel. I don't think it's the heat of the oven however I think Christopher Kimball would probably argue it's your seasoning method. See here for his recommendations on seasoning and cleaning carbon steel. Best, Lynn C.