food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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I've heard that nonstick is only dangerous if you cook at high heat, as in > 500°F / 260°C
Does your average nonstick pan user know when they're cooking at those temperatures?
You'd notice your food burning. That's way too high for a pan
If your stove doesn't require water cooling to stop the metal from warping, how do you achieve Wok Hei?