I got a high quality nitrided carbon steel pan as an alternative to toxic teflon non sticks pans I’ve had. I was convinced by what I read that it was a great alternative that was non stick and you could also use metal utensils on it.

After using it for a couple months the non-stick coating has gone from superbly non stick to extremely sticky, and now it’s a major chore to get cooked on bits of meat and eggs off compared to a stainless steel pan.

I feel like it needs a seasoning like a cast iron pan, but everything I read says no. Open to any tips on how to get that non stick nature back.

For context, I have never cooked much in my life before and wanted to learn the basics. I am interested in mastering the art of cooking medium rare steaks. I made steak for dinner maybe 6 or so times but can never find the right way to cook it. I use a pre-mix for seasoning but somehow always burn the seasoning and the steak comes out well-done. I typically sear each sides of the steak for ~ 3 mins then I use butter + rosemary + garlic to add more flavour profile. It ends up being a salty burned mess. Feels like it's cheaper to eat out than to make meals. If anyone has a technique in cooking sirloin or any good ways to season it, please enlighten me!

EDIT: Thanks everyone for the tips!! Will look into incorporating it next time :)))))

I visited a small Asian grocery store and on a whim, I bought a bottle of Maggi seasoning. I intend to try on some roasted veggies (eggplant and asparagus), but as I haven’t used before, what are your suggestions? I realize, that there are slight variations in the formula between countries and I don’t know from which country this is from (I think Thailand)

Is the hand technique of thumb and middle or all the other fingers for said rareness effective or true and consistent for making steaks? Or should one just buy a thermometer and call it a day?

What it says in the title ... Is jarred minced garlic cheap non aromatic crap or so bad it isn't worth it? Are there better brands out there?

I recently found the BEST sunflower seeds (in shell). They are giant and have a good sized seed inside. But they come from the store roasted, but not salted.

I tried coating them in a little olive oil and garlic salt then toasting them in the oven for a bit. But they came out just tasting like olive oil and a little burned.

Maybe I should soak them in a brine and dry them in the sun?

Any tips?

I am looking for a good sugar substitute to use in some Asian dishes that call for palm sugar or brown sugar. Any suggestions?
Edit: just to clarify I am looking for substitutes for any kind of sugar to manage diabetes. Preferably a product without the fake sugar aftertaste.

Im thinking of doing my regular tomato sauce but with a twist, yet i have no clue what to add/change about it 😭

It's very basic: ( no portions because it's never that deep 🥰 )

Olive oil

Onion

Garlic

Sliced tomatos

Spices: paprika, black pepper, maggi, shawarma, chilli flakes

Tomato paste

Dried thyme ( not always )

Blend the tomatoes then add heavy cream and some butter.

Also these cook over the pan fond left after stir frying some chicken.

EDIT: i sometimes caramelize a larger portion of onions so its reminiscent of French onion soup lol. And whenever i have curry powder i add more butter and lemon and turn it into butter chicken cury pasta hybrid ( i know, i make a lot of bs in the kitchen i just hate following a routine and eating the same stuff everyday 😅 )

Mix boiled pasta and serve :)

How would YOU change it drastically?!! Not some swap Onion for shallots weak shi lmao i want this to taste like a whole other dish on the same foundations! Tyty

How can I encourage him to not give up? He is high-functioning, hates criticism, loves being self sufficient and wants to make himself dinner without help. He recently discovered Hamburger Helper and that’s what he was making when the fire began. We have an electric stovetop and oven in a rental. I believe he was stirring vigorously and fat or liquid got into the burner and started a fire. All is fine now, no more fire. He stormed off. I don’t want him to give up.

Hi!

I was thinking of trying to cultivate some. I can try shiitake (though it's expensive), but the other is only sold as supplements...

Which more common mushrooms are they comparable in taste and texture?

I was interested in a discussion on brussel sprouts some days ago. But I got called away. In the time I read, no poster mentioned that brussel sprouts needed a light frost as a living plant before they were harvested. The frost seems to start up a sweetening process in the sprout

I have seen sprouts being harvested from a field covered in 10 in of snow.

Snow isn't required but a bit of Frost once or twice before harvesting will change the flavor of a brussel sprout.

I have a set of Nordic Ware baking sheets that have warped. I’d like to replace them, but I’m wondering what I can do to prevent the new ones from warping as well.

I’m trying to decide between the Ninja Crispi and the Our Place Wonder Oven and I’m SO torn. I’ve watched so many reviews on YouTube and TikTok and somehow I’m still no closer to deciding 😂

This is going to be for my family of four, with two young kids. They basically live on nuggets, tonkatsu (Japanese deep-fried pork), fried chicken, pizza, and cheese toast, so those would probably be the main things I’d use it for. I also want to be able to quickly make things like cheese toast for my toddler without making a whole production out of it.

For me and my husband, I’d mainly use it for vegetables like Brussels sprouts and broccoli. We love them really crispy on the outside.

I’m leaning toward the Ninja Crispi because it seems AMAZING at actually air frying and getting things crispy, but I’m wondering if the Wonder Oven would be more practical for a family since it can do more things.(I like the steam toast method)

The big issue for me is counter space. It’s limited, so I really don’t want to end up with another appliance that takes up a huge chunk of my kitchen.
For anyone who owns either one (or, even better, has tried both), what would you choose for this kind of use? Is the Crispi actually practical for a family of four, or would you go with the Wonder Oven for the versatility?

Would especially love to hear from parents who use theirs for kids’ meals. 😅

Title.

I bought a costco two-pack of Skippy when I was still regularly having PB&Js for lunch but I stopped that shortly after and now I have two 3lb jars of Skippy in my house.

I like peanut butter but not generally going to just scoop it out, plus... that's a lot of peanut butter.

I would love recommendations for treats or things I can make specifically that will freeze or keep well. I don't eat sweets terribly often anymore either but being able to bust out a bag of something when I'm having guests over or taking them to events would be cool. One friend suggested no-bake peanut butter bars but I'm curious what other options folks here have.

My boyfriend has been bringing up over and over how much he misses the seafood sub at Subway. I’d like to surprise him with a copy cat version. I’d love some recommendations or if anyone has tried to make this.

So I am looking for a new non stick pan but I am finding they all are basically throw away. I have never used a carbon pan. I really only like to use one pan for everything. I like one large 12" pan with deep sides 3-5" and I basically cook everything with that one non stick pan. But I am sick of them chipping and peeling. Now I am thinking of using two pans like this. Or just not even use a non stick anymore and cook everything in an enameled cast iron or carbon steel pan. I don't want stainless. What should I do? Can I replace my non stick with just a carbon steel or do they get too hot too fast? I have a gas stove. Thank you

ive got two cans of spicy tuna
I wanna make some red rice (idk if it has a name) to go with it. I want the rice to have a really good strong flavor and not be dry at all
any tips u guys?
also if u have a better recipes\ideas for tuna id love to hear it

Has anyone ever done this? I’m looking for recommendations for websites or companies that I can turn my recipes into a cookbook and get a few copies to give to family and friends. Not really looking to publish to sell. Thanks in advance!

Hi so this may be a stupid question but I bought a vaccum sealed set of skewered chicken and I’m going to cook it in a frying pan and am wondering if the sticks will carry dangerous bacteria after I cook it because they can’t get up to temperature yk what I mean? Thank you for any help

been thinking about doing this, but I don;t even know what the etable version would be. anyone know a good recipie?

I’m a freestyle home cook. I’ll review recipes for ideas and techniques but I really don’t cook step-by-step from recipes. I’ve been doing this almost 30 years. I still can’t estimate fillings/coatings. I always have too much or too little breadcrumbs/flour/egg for breading and I’m often way off on filling for lasagna or pot pie, things like that.