Why does food seared to a deep, dark golden brown taste so good? What you're tasting is the delicious byproduct of the Maillard reaction, which occurs when the surface of...
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Iron is notorious for getting rusty. Let it air dry, or clean it with corrosive cleaners, and you’ve got an orange mess. That’s why stainless steel was invented. It’s still...
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Shiny copper pots look unquestionably posh, and a matte black cast iron skillet gives off kitchen a rustic vibe. But aesthetics aren't the main reason why pots and pans are...
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In cookware, materials matter a lot [link to heat article] when it comes to transferring heat from the stovetop to your food. But it doesn’t just matter which metals your...
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