Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

• Nigella's Stainless Steel Pot (on Feast)

  Nigella has a great pot that I have seen on her show. It is stainless and, for lack of a better word, has a potbelly (wider in the middle than on the top and bottom). I just LOVE the look of the pot. If they are available commercially, where can we order one from? I'm in the US, in Texas. Thank you! Susan

  I bought this beautiful pan quite a few years ago. I don't remember where from - probably an outlet in Australia. I have used it for all sorts of things. But I am worried as it seems to be going rusty ... surely this should not happen with stainless steel? Can you give me any advice please? MeliaMary

  Posted by Missred586799. Answered on 15th Apr 2011 at 12.00

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• Cupcakes Detaching from Paper Cases

  My paper cupcake cases sometimes peel away from the cake when cooked. Any ideas as to where I am going wrong?

  Posted by nanasandy. Answered on 14th Apr 2011 at 12.00

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• Creme Patissiere (pastry cream)

  I would like to fill mini sweet tartlets with cream and fruit. I experimented with natural yogurt and the pastry cases were soggy in a couple of hours. I want to make and fill with creme patissiere. Will the same thing happen if I assemble them before a party? If so how do they sell them ready assembled in supermarkets?! Some recipes for creme patissiere use flour AND cornflour. Nigella in Domestic Goddess only uses flour and she uses double cream and milk. Some recipes only use milk. Please help with my confusion! Thank you . Deane-Mae

  Posted by Deane-Mae. Answered on 13th Apr 2011 at 12.00

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