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  2. So you like to cook, but do you have a universal frying pan lid?

    www.aol.com/lifestyle/made-in-cookware-universal...

    The inside of the lid has three rings that fit snugly onto 8-inch, 10-inch and 12-inch pans to ensure your food stays warm and in the pan — where it belongs. Plus, the lid itself is oven safe up ...

  3. List of food preparation utensils - Wikipedia

    en.wikipedia.org/wiki/List_of_food_preparation...

    Holds a raw egg, and is placed inside a pot of boiling water to poach an egg. Egg separator: A slotted spoon-like utensil used to separate the yolk of an egg from the egg white. Egg slicer: Slicing peeled, hard-boiled eggs quickly and evenly. Consists of a slotted dish for holding the egg and a hinged plate of wires or blades that can be closed ...

  4. Kitchen utensil - Wikipedia

    en.wikipedia.org/wiki/Kitchen_utensil

    Plastic handles added to utensils improve comfort and grip. While many plastics deform or decompose if heated, a few silicone products can be used in boiling water or in an oven for food preparation. Non-stick plastic coatings can be applied to frying pans; newer coatings avoid the issues with decomposition of plastics under strong heating.

  5. Egg cup - Wikipedia

    en.wikipedia.org/wiki/Egg_cup

    Egg cups have an upwardly concave portion to hold the egg and a flat-bottomed base. Egg cups can be made from a variety of materials, including bakelite , glass, plastic, porcelain , pottery , various metals, wood, or a combination of two materials, such as ceramic and wood.

  6. How Bad Is It to Use an Egg With Cracks in It? - AOL

    www.aol.com/bad-egg-cracks-130000804.html

    Heck, sometimes they are the recipe if you're just frying a few up for breakfast. ... And though you can buy a pretty egg holder, the best way to store them is right in the container they came in ...

  7. When should you stop eating Thanksgiving leftovers? Here's ...

    www.aol.com/stop-eating-thanksgiving-leftovers...

    Ideally, leftovers were stored property for the past four days − food stored within two hours of cooking, since storing food after it has cooled provides bacteria the chance to multiply.

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