Asked Sep 05 by Jane H.
Everyday Pan
how do you detach the pan from the magnetic trivet
Cookware
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A community kitchen for bold flavors and big questions.
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Asked Sep 05 by Jane H.
how do you detach the pan from the magnetic trivet
Asked Aug 17 by CINDY K.
We're remodeling our kitchen and changing to an induction cooktop. I want to move away from non-stick skillets but have never achieved a slick enough surface on my cast iron to make the change. I am intrigued by the hammered carbon steel skillet, but it seems to require a lot of post-use maintenance—"Wipe out the pan after each use and use paper towels to lightly coat the pan with vegetable oil; set the pan over medium-high heat and wipe it a few times as it heats. Let it cool and wipe a couple times more to produce a hard, smooth finish. To remove stuck-on bits, combine oil and coarse salt in the pan, heat gently and then scour the pan with a wad of paper towels." Seems like a lot of paper towels. Also, if the skillet is not being washed, how do you prevent the onion/garlic flavors of a saute from intruding on the next morning's pancakes? Thanks!
Answered by Elizabeth Mindreau
Hi Cindy, You would treat the Hammered Carbon Steel Skillet the same as any cast iron pan. After it is seasoned, you can clean the skillet using soap and water. Just don't let is soak in water at all. When you finish cleaning it, just dry, wipe with oil and heat briefly.
Read MoreAsked Aug 16 by FRANK E.
I have had the wide body Dutch oven for a year now and want to submit a review now that i have more experience with it
Answered by Elizabeth Mindreau
Hi Frank, You are welcome to write a review here on The Forum. We look forward to your feedback.
Read MoreAsked Aug 12 by Sarah B.
I was lucky enough to receive a Milk Street Nakiri knife as part of a promotion, and it's safe to say that I'm obsessed! If I am interested in purchasing two more knives from the Milk Street line, which two should I choose to make a 3 piece set (with the Nakiri)? I read through the descriptions in the store but so many of them seem similar or comparable, I am hoping for expert advice on the best all around options!
Answered by Elizabeth Mindreau
Hi Sarah, Our Store Team recommends the Kitchin-tan Serrated Japanese-Style Utility Knife and the Kitchen-Kiji to round out your set.
Read MoreAsked Jan 20, 2025 by Sheree N.
Hello - The two knives I have from Milk Street are the Nakiri and the bread knife. Next, I'd like something small that is versatile to peel and do small chopping jobs. Would that be the Kitchen-kiji? Or - to rephrase - what are the uses of the kiji?
Answered by Elizabeth Mindreau
Hello Sheree – Thank you for your previous purchase of Milk Street knives, we appreciate it. The Kitchen-kiji is a small paring knife with a 3.5-inch blade. This would be good for hand peeling and as it says on our website, "It’s perfect for all the “in-between” jobs, small enough for detailed handwork like slicing garlic and shallots, trimming mushrooms or cutting fruit." It would also be good for small chopping jobs. The Small Nakiri has a 4.5-inch blade and would great for small slicing and chopping jobs, but not for peeling. The universal magnetic knife protector will fit your bread knife. Thanks again!
Read MoreAsked Dec 16, 2024 by H J.
I have been cooking with gas for over 20 years. I recently purchased a new Forno stove, which I am very happy with. It’s a 30” with 2 -1600 btu burners, 2- 9500 btu burners, and a 19000 btu wok burner. My earlier stoves never got this hot. It came with aluminum burners which I think are fine for my purposes. I can buy a set of brass burners for the stove for a little over $100 and I’m wondering if it would be worth getting them, and the advantages and disadvantages of each. I have read mixed reviews online. Andy
Answered by Elizabeth Mindreau
Hello Andy – Congratulations on your recent Forno stove purchase, it sounds amazing! We do not use brass burners in the kitchen at Milk Street and do not have any knowledge about them. If you are happy with your stove though, we don't see any reason to change anything unless you prefer the look of the brass. Your Forno dealer should be able to discuss the advantages and disadvantages with you. Best, Elizabeth
Read MoreAsked Oct 16, 2024 by Jonathan P.
I bought a Pars 5 Cup Rice Cooker through Milk Street a while back. There was a recipe for persian chicken and rice included for how to use it with the purchase page, but now that the cooker is no longer for sale, the recipe is gone. I can't find it anywhere. Could you send it to me?
Answered by Elizabeth Mindreau
Hello. Here is the recipe: # Crisp-Crusted Persian-Style Saffron Rice with Chicken Start to finish: 1¼ hours (30 minutes active), plus soaking Servings: 4 Tahchin is a traditional Persian dish of basmati rice mixed with saffron, yogurt and egg yolks, then baked into a cake. For serving, the rice is inverted out of the baking vessel, revealing the tahdig, or the crisp, deeply browned crust, which many consider the main attraction of the dish. Achieving perfect tahdig can be tricky, but in this recipe, a 5-cup Pars Automatic Persian Rice cooker takes the guesswork out of it, yielding fantastic results every time. Though tahchin can be plain, it often is filled with cooked vegetables or meat. Here, we make a simplified version of tahchin morgh, or tahchin with chicken. A bright tomato-onion salad is a nice accompaniment to the tahchin. —Courtney Hill and Rebecca Richmond 1½ cups basmati rice ¼ teaspoon saffron threads, crumbled 2 tablespoons boiling water 4 tablespoons extra-virgin olive oil, divided 3 teaspoons grated lemon zest, divided 2 medium garlic cloves, finely grated Kosher salt and ground black pepper 12 ounces boneless, skinless chicken thighs, trimmed and cut into 1- to 1½-inch pieces ½ cup plain whole-milk Greek yogurt 1 large egg yolk 3 tablespoons dried currants 2 tablespoons salted butter, cut into 4 pieces Chopped fresh flat-leaf parsley, to serve Roughly chopped roasted pistachios, to serve In a medium bowl, combine the rice with enough water to cover by about 1 inch. Set aside at room temperature for at least 30 minutes or up to 12 hours. Drain the rice in a fine-mesh sieve, then rinse under cool running water and drain again. In a ramekin or small bowl, stir together the saffron and boiling water. In a medium bowl, stir together 1 tablespoon oil, 1 teaspoon lemon zest, the garlic, 1 tablespoon of the saffron water and ½ teaspoon each salt and pepper. Add the chicken and stir until evenly coated. In a large bowl, stir together the remaining 2 teaspoons lemon zest and the remaining saffron water. Stir in the drained rice. In the insert of a 5-cup Pars Automatic Persian Rice Cooker, combine the remaining 3 tablespoons oil and ½ cup of the rice mixture. Stir well, then distribute in an even layer. To the remaining rice mixture, add the chicken mixture, along with the yogurt, egg yolk, currants and ½ teaspoon salt. Stir well, then transfer to the rice cooker insert and distribute in an even layer; do not press or compact the layers. Drizzle in 1 cup water and dot with the butter. Cover with the lid and turn on the rice cooker, setting the timer for 40 minutes. When cooking is complete, immediately shut off the rice cooker by turning the dial to the “off” position, bypassing the “keep warm” stage. Let the rice rest, covered, for 5 minutes. Remove the lid. Using potholders, carefully lift the insert out of the housing and set it on a heat-safe surface. Invert a platter over the insert. Holding the platter against the insert, carefully invert the two together, then lift off the insert. Sprinkle the rice with parsley and pistachios.
Read MoreAsked Sep 03, 2024 by kath W.
I just purchased and the enclosed sheet said to go to www.milstreet.com/recipes for recipes. I've search by "korean grill bbq recipes" and found recipes but none that use the grill I just purchased from milkstreet.
Answered by Tonya Johnson
Thanks for reaching out! We did use the following Milk Street recipe with the grill pan. Beef Bulgogi Also, besides grilling sliced meats, it’s also great for thin fish filets, shrimp, sliced vegetables, flatbreads, tortillas and more—perfect for entertaining groups. For more ideas, please reach out directly to [email protected] and we will be happy to assist!
Read MoreAsked Aug 27, 2024 by Erin S.
So, does this, or does it not, have a non-stick coating (teflon-esque)? The listing is unclear. Thank you.
Answered by Tonya Johnson
The Milk Street Wok does not have a coating. It is carbon steel with a hammered finish. For any additional questions, please reach out directly to [email protected] and they will be happy to assist! Best, Milk Stret
Read MoreAsked Aug 27, 2024 by kath W.
I just purchased and the enclosed sheet said to go to www.milstreet.com/recipes for recipes. I've search by "korean grill bbq recipes" and found recipes but none that use the grill I just purchased from milkstreet. What recipes do others use with this grill? I love using cast iron but have not used this type of grill before.
Answered by Matthew Card
Hi, That's a terrific pan and I hope that you like it. We don't have specific recipes designed for that pan, Instead, you can easily adapt existing grilled recipes to suit. For example, our beef bulgogi recipe, https://www.177milkstreet.com/recipes/beef-bulgogi, is perfect for the grill pan. Or, try this pork recipe, but use the grill instead of a skillet: https://www.177milkstreet.com/recipes/korean-style-spicy-pork-cookish. The pan works well for most any quick-cooking protein or vegetable--frankly, anything you'd grill quickly outside works well here. I particularly like it for scallops and shrimp, which I'll pair with a quick dipping sauce and tuck into crunchy lettuce leaves. Or swap cuisines and make fajitas! Slice the meat thinly, season boldly, and grill quickly with a few onions or scallions, then warm tortillas over top of the grill. My best advice is to just think of the pan as a small indoor grill. Have fun with it! Best, Matt C.
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