Cuisinart FCT-10 French Classic Tri-Ply Stainless 10-Piece Cookware Set

So far I'm thoroughly pleased with this cookware. Looks great, comfortable handles, nice heavy weight, and most importantly, heats evenly without the hotspots found with less substantial cookware. Absolutely love the size of the 'dutch oven'. It's heavy enough and the perfect size for my 'no knead bread' recipe.

I'll admit to being a bit leery prior to purchase. Only announced in June of 2011, this line was an unproven commodity. We were leaning heavily toward the All-Clad stainless line. I decided to order the 1qt saucepan of the French Classic Cuisinart cookware to compare. After that we were sold.

Pros:

Induction compatible, which was a must for us as we plan on upgrading to an induction cook top.

Handles more comfortable than All-Clad (an individual thing I'm sure. Try them both if you can to see which you prefer.)

Price compared to other what I would call "better quality" lines of cookware like All-Clad, Viking's Pro line, ...

Interchangeable covers. The stock pot, dutch oven, and sauté pan all use the same size lid, and it also fits the 10" skillet.

Cons:

Selection. You can get a piece of All-Clad cookware in every size and style imaginable. Only a few pieces available in this line. But if what they offer is all you need...

Pouring. The non lipped style doesn't lend to pouring from pot or pan neatly. A guide spoon is needed if pouring slowly from a fuller pan. The plus side of that is well fitting lids.

A nice set overall that we're very pleased with. I'm no pro and have never really needed a Windsor, Sauteuse, or Paella pan. :)

Awesome set. Fast to heat up. Even heating. Foods don't stick. Comfortable handles. Great look and mirror finish all for hundreds of dollars less than all clad.

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I recently purchased this set and just love it!I have the cuisinart gourmet green for non-stick cooking and it's terrific as well.My mom used Waterless stainless cookware for 40 years (I have that set) but this Cuisinart French Classic has it beat.Even heating, non-stick and easy clean up.It's nice to be able to cook on lower heat settings with fantastic results!

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I purchased this 10-piece Cuisinart cookware set to replace a set of Revere ProLines that are falling apart (literally, the copper bottoms are dropping off). I thought my ProLines were pretty good, but the quality of the Cuisinart French Classic far surpasses what I've been using, with triple-thick walls, stainless form-fitting covers, and a nice balance in the hand with contoured handles. They are on the heavy side, but I like a substantial pan, they feel durable and I don't doubt they will last a lifetime. They heat quickly and cook evenly with less heat because of the aluminum core.

A few (minor) complaints: The large rivets for the handles on the inside of the pots are a little hard to clean up, but that doesn't affect my overall love of the cookware.Then they recommend plastic or wood utensils to preserve the glossy interior.I don't care so much about the insides, so I'll continue to use metal utensils on my cookware.I would have also liked to have seen another saucepan or two in this collection, but there are pieces that can be purchased separately.

There is a lifetime warranty on the French Classic line; Cuisinart appears to have their own repair center and offers a large variety of top-quality cookware should something need to be replaced.I cannot get Revere to honor their lifetime warranty on their ProLine pans, since they don't offer repair and they no longer make the line or anything comparable.

I highly recommend this cookware set if you are looking for something substantial and long-lasting.I would say these are on par with higher-end brands out there, and are relatively inexpensive compared to those.I'm very pleased with how they look, their durability, and how they cook.

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This review will compare this set to a similar set available at Bed Bath and Beyond.For a general comparison to other brands of tri-ply, see my review of Cuisinart FCT33-28H French Classic Tri-Ply Stainless 5-1/2-Quart Saute Pan with Helper Handle and CoverAs you can read, the French Classic is constructed the same or better than other lines of tri-ply, but I really like how it looks.It's cost is similar, or cheaper than most lines.It performs great, and compares well to my outgoing Circulon set.It's also probably the only thing I own that's made in France, and I like to buy non-Chinese(quality and slave labor issues) when possible, so that's worth something.

The set at BB&B costs $240 if you use one of their 20% off coupons, which is quiet a bit cheaper than this set.They are both 10 piece sets.Both come with the same 8 and 10 inch open skillets, and a steamer basket.Both have a 2 quart sauce pat.Other than that, there's quiet a bit of difference.The BB&B set has glass lids, while this set has stainless lids.My 5.5 quart Sauté Pan came with the stainless lid, so I can compare the lids.I prefer the glass.The stainless lids are so shiny that they show smudges easier than the glass.I also like seeing the food cook.They probably both seal equally, but because you can see the food through the glass, you don't have to lift the lid as much, so the glass effectively keeps in more moisture.

Another big difference is the 3 quart sauté pan, which lacks a helper handle on the BB&B set.I like pans with a helper handle, because it's easier to move them around.I also like how you can balance the pan over the sink on the two handles while you fill it with water to soak.I wish the BB&B pan had a helper handle.

The BB&B set's 6 quart stock pot is 2 quarts smaller than this set's.It would be nice to have the larger stock pot.Another big difference is this set offers a nice Dutch oven, while the BB&B set offers a 1 quart sauté pan.You can bet that you'll use the 1 quart saute pan more than that Dutch oven, and you can buy a nice Dutch oven with the $160 price difference, and a larger stock pot if you need one, though not from the French Classic line.I already had one, and I already had a large stock pot.Note that you can't buy the larger 8 quart stock pot or the Dutch oven separately in the French Classic line.You can buy the Cuisinart FCT19-14 French Classic Tri-Ply Stainless 1-Quart Saucepan with Cover separately, though.

I think the BB&B set is a good basic starter set, or a good set to buy to replace frequently used pans, like I did.You may already have the larger pans it's missing, or you can buy them with the price savings over this set.You may prefer the glass lids, as I do, or you may like the shiny metal ones on this set.The only thing this set has over the BB&B set for me is the helper handle on the 3 quart sauté pan.

You'll like either set, and both are great values when compared to other lines of tri-ply.I just think the BB&B set is a better value.In either case, consider if you will want to buy any other pans, and if you'll want them to match these sets, because there's hardly any open stock French Classic pieces.

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All-Clad Stainless 12-Inch Fry Pan Lid

My All Clad LTD 12" fry pan is my most used pan.While this 12" fry pan lid fits the pan, it doesn't seal as well as it should.The bottom lip is very shallow and is smaller than the diameter of the fry pan.I need to be careful to put the cover on properly.I compared this 12" fry pan lid to my All Clad sauté pan lids (since the All Clad sauté and fry pans both have flared lips) and the sauté lids have larger and more squared bottom lips that closely matches the pan opening than this fry pan lid.

I will keep this lid.But if there is the chance that All Clad listens, they have a chance to get up to five stars.

Potential buyers should be aware of a couple things:

1. Most of All-Clad's lids and other accessories (things other than pots and pans) are made in China and aren't actually "clad," the 3-layer bonded metal that is characteristic of the company's U.S. made cookware.Nobody needs a bonded metal lid, you aren't cooking on it.This info is from their website.

2. You can get way cheaper lids.For example, the Calphalon "everyday pan with lid" often goes on sale on Amazon for about two dollars more than just this lid costs.That lid fits this pan like it was made for it, and is also domed so you get more space inside.Plus you have an extra pan.

My advice is get a cheaper lid made by another company, or buy an all-clad skillet with this lid included when its on sale for 80-100 dollars which happens from time to time.

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I recently purchased an All Clad 12 inch skillet and lid.My pan and lid have approximately 1/8 to 1/4 inch of play between the edges of the skillet and lid. I would expect this from a cheap set of pots and pans, but not from All Clad. A few of the other reviewers have also mentioned issues regarding the fit.

I have an 8 inch All Clad skillet and lid and those two fit perfectly. It appears there may be a production/quality problem with the 12 inch lid. I am not happy with the purchase.

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I ordered this lid to use with my 12" All Clad Copper Core fry pan.After all, if you drop $225 to purchase one of the world's best fry pans, you want a beautiful, perfectly matched lid to go with it, even it it is going to set you back another $50, right?It is a nice theory, but as others have pointed out, things don't quite work out that way.On its own, this lid is a handsome piece of adamantine stainless steel, a tribute to the founder's art.But when paired with its mate, it stumbles, and nearly fails.It simply does not fit properly.

Can it be used?I suppose so.But it requires a certain amount of fiddling and titration which is not compatible with the frenetic activity which sometimes accompanies bringing a complex mutli-dish meal in for a smooth landing.In short, it is a frustrating solution, especially when you have expended almostfor the combination of pan and lid.Fortunately, I have a glass lid from a long discardedTarget fry pan which fits well.I would consider buying this lid if I needed one, and if the asthetics of mis-matched lids is irksome to you.It is usable, even if it is somewhat vexatious.So, for purposes of having a matched set, I am glad I own it. I'm just not so happy I bought it.

Kudos to marketplace seller Metro Kitchen for getting this bit of dreck to me promptly and well packed.

Possible (but untested) alternatives: Farberware 12-Inch Glass Lid

.................................................. Farberware 12-Inch Stainless Steel Lid

NB All Clad:It is absurd that this pan does not come with one of your "made in China lids".But it is even more absurd that alid does not fit afry pan.You will not stay the cookware of choice for serious cooks if you keep putting out poorly engineered items such as this lid.Perhaps if your lids were made at the same factory as your pans (here in the US) instead of in China, such miscues would become obvious in time to correct them.Given your stratospheric prices, it is beyond my ken to comprehend why you feel the need to cut corners by outsourcing your lids overseas.A pox on your accountants and purchasing agents, as well as your senior management.;^)

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As another reviewer pointed out, this lid doesn't seal as well as it should. I suppose the 5-star reviews received a slightly different product.

In comparison, the All-Clad lids for my 10.5 inch frying pan an 1-quart sauce pan fit perfectly.

I gave it only 2 stars because of the fit was not what I expect for a $47 lid.

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Admetior 20cm Stainless Steel Skillet with removeable digital thermometer

I just received this skillet as a gift and am delighted with it. Before, I was always burning butter, omelets, pancackes because the skillet would continue to warm up after I started cooking on my electric stove (yes, I always turn down the temp a little after I start cooking). It was just too hard to tell how hot the skillet was until the food started burning. No problem with this guy you can watch the skillet temperature rise and fall as you warm it up, add ingredients, or simmer. I liked this so much I ordered the 28cm version tonight.

The electronics use a standard AAA battery in the handle and it is easy to replace. I was a little worried about how heat might damage the battery, but found that as long as you put the skillet on a burner that's sized for the skillet, the handle stays comfortably cool. Heat spreads very evenly across the bottom.

Pros: Very simple to use. Easy to remove the temperature module for washing, dishwasher safe, the display has large, easy to read numbers, the temperature sensor responds very quickly to changes in skillet temperature, the display tells you the ideal temperature for 11 common foods, an alarm will beep if the temperature gets too hot for what you're cooking, and the walls of the skillet are nice and high, and the skillet, while sturdy, is not too heavy. The instructions are clear, although you hardly need them for basic operation. Lastly, because food isn't over-cooked, the skillet is easier to clean.

Cons: It would be nice to disable the over-temperature beeper if you know you will be watching the food cook. There was a clear piece of protective shipping plastic I didn't notice on the underside of the handle when I cooked the first time. It shriveled, but didn't burn or stick to the skillet or cause any damage, so just make sure you remove it when you unpack your skillet.

The 20cm (8") version is for cooking smaller items.If this is your first Admetior, consider the 24cm (9.5")or 28cm (11") size, which don't cost much more.

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George Foreman Foreman Special Edition Super Champ

The George Foreman Grill works like a champ! The first thing I cooked with it was a huge Porterhouse steak and it was great. The size is just right for me. I can do two small steaks or pork chops at the same time. The fat runs out into the tray at the front. It cleans up easily, as well, even though the grill plates are not removable. I just spray it with some water while it's warm and wipe it down with paper towels. I have recommended this grill to friends.

A third party has posted an incorrect photo of the same size model with a bun warmer plastic top (GR18BWI) discontinued; the model for sale is GR18 without the bun warmer and in white (GR18PL is silver).The bun warmer seems limited to the smallest models only 36", and may never have been popular.

The 51" model has a more square plate than the 50" (GR50) model, which is wide and very narrow, suitable mainly for hamburgers rather than steaks.The 60" models are only slightly larger and fit in similar spaces, and have similar wattage about 800.

Unlike the larger 72" and above models, this size can fit on a range top between the burners.

The cords are all shorter by a foot or more from the original 3ft cords years ago, and may need an extension.

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We have used several of the George Foreman grills and they all offer the same basic premise.Super quick way to grill your food.The grill plate is angled so the oil from the fat will drain away from the food.This will prevent the food from cooking in its own fat.This allows for quick, healthy preparation of meats for the salad, or leaner burgers, etc.Cleaning is fairly simple.The grilling plate is mostly nonstick.Just use the provided sponge with some warm soapy water and everything comes off.For the chunks of meats that are harder to get off, just use the provided plastic scraper.

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I have 3 different sized GF grills and use them several nights a week.They are all several years old but have held up well.

One finally quit working.It's the one I used the most.I couldn't find the same model so went with the 'new generation' of GF grills.I order quite a bit through Amazon and didn't anticipate a problem with them......and I didn't.

The grill, however, was more square shaped that the older oval shaped one that died.The older one would hold 2 very large hamburger patties but the newer one, being square, would hold one large patty or one large steak.

We used it once to cook 2 steaks on.It cooked them well enough but the non-stick coating came off in many places with the first cleaning.I have been cleaning these grills for years and they don't have a mark of missing coating on them anywhere.

I only paid $21 and change plus shipping for this grill and am debating on whether it's worth sending back.I will buy another one, but at a store close by for easier return if it happens again.

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When I got this I was unsure about it, but now that I've tried it I'm hooked. As someone that has always had questionable cooking skills, in the past I didn't cook much. Having lived mostly on prepared meals. Now with this I can cook, and well. I can make perfectly cooked steaks, hamburgers and chicken. Just thaw the meat, put a little seasoning on it and cook. Plus clean up is a snap, takes less time to clean the grill than it does to wash my plates. And it's great for someone like me who lives alone. Perfect for one person. Would totally recommend this to anyone else.

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Tramontina Gourmet Porcelain Enamel Black Cherry Fry Pan

The exterior coating wore off within 3 days on another piece I bought from this set. Because of this issue, I returned this pot, unused and in its original packaging within a week of purchase.

I was charged $40 to return the unused set, plus the original defective pan.

My only recommendation for this pan and Chefs Tools is to avoid them both.

This was my second purchase of a Tramontina pan, it is great.You will enjoy cooking in this pan.Will purchase more of this brand

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Joyce Chen 22-0060, Pro Chef 14-Inch Flat Bottom Wok uncoated Carbon Steel

A few years ago I tried stir frying and liked it, except that I used a Joyce Chen nonstick wok that peeled after two uses.After that I got aLodge cast iron wok that was way too heavy and got discouraged and gave it away.Then I tried I a no-name carbon steel wok but was very ignorant about how to season it and could not understand why it kept rusting.Recently I have had the urge to try stir fryingagain and this time did my homework.I chose this wok because it was carbon steel, and this time learned ahead of time how to season it properly.This wok is also very sturdily made; you cannot easily bend the wok if you push on it; the handles are not loose; it is 2 mm thick; it has phenolic plastic handles that stay cool.

I have properly seasoned and been using the wok with no rust or stickiness.Learning how to season and clean made all the difference.A good education and a well-made wok are an unbeatable combination!!

See some of ther other wok posts for good seasoning tips.I followed the directions that came with the wok and had good results.

I bought one of these over a year ago and have been very pleased with it. I had a tough time seasoning it. Only the bottom of the wok was turning dark, probably because my wimpy electric stove was unable to produce enough heat. I finally took the advice of a friend and turned it upside down over the burner, and that got the sides hot enough. (Be sure to turn on the fan and open windows when you do this; I set off the smoke alarm, not realizing how much peanut oil smokes when it gets that hot.) I'm not crazy about the plastic handles -I think wood looks much better -but they function fine. 14" is a great size, allowing you to cook enough food for 4-5 people, but still fitting well on a typical burner. The flat bottom of this wok ensures good contact with an electric burner, allowing the wok to actually get hot enough for stir-frying. This is the wok I'd recommend to friends, although I'd look harder for wooden handles next time.

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I bought this in August 2006 and have given it a pretty good workout. So far it has performed very well much better than I expected given the price paid for it.

As with any carbon steel wok seasoning is critical. A well-seasoned pan is as stick-free as teflon, but you don't need to worry about the coating peeling off due to the high heat, or have to use plastic/nylon tools so you don't scratch it. Seasoning is not tough to do there are clear instructions provided with the wok, and you can find tips galore on the web.

Keeping it seasoned is also important. Don't use soap to wash the wok just use plain water and a scrub brush, and clean it when the wok is still fairly hot. Once clean, put it back on the stove and fire it up until all the water has evaporated. Every once in a while swab the hot wok with an oiled paper towel.

The handles are strong no wobbles whatsoever as of yet, and I tend to be a bit spirited when it comes to stir-frying.

Highly recommend!

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There is a good method for seasoning a carbon steel wok by putting it into a 425 degree oven for 20 min. each time for 3 times.To use this method your wok's handles must be protected or removable.Good news! The plastice handles on this wok are easily removed.I coated the wok(removed the handles) with peanut oil both inside and out and placed it in the 425 degree oven for 20 min.I repeated this process 2 more times for a total of 60min.I got a nice seasoning all around and inside the wok.This wok is nice and heavy and sits stable on my electric stove.I highly recommend this quality wok. I have been frying beacon in my wok and the patina is becoming darker and the bacon is great!At least my dogs seemed to think so. As a diabetic,I believe I can improve my diet by eating fresh vegetables, chicken, and fish prepared in my wok. I would also suggest that you get a good wok cookbook. I purchased Stir-Frying to the Sky's Edge by Grace Young here on Amazon.I think you will like this book also. It has everything you need to know about wok cooking including how to season your new wok. Many good recepies are included. Bon Appetite'.

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I've owned a 12-inch version of this wok for years and years, after going through a lot of other stir-fry pans/woks, and I love it. It's just the thing for cooking Chinese-style in an American kitchen.

The 2mm thickness is way heavy, so it's better to use a spatula-stir than to try to jerk-and-flip the food. However, that same weight lets the pan hold a good amount of heat on a wimpy western-style stove. Let the pan get hot before putting the food in for best results (for a stir-fry, the oil should look "shimmery" but not be smoking). Food will stick to a cold pan.

The stick handle (phenolic, square profile) isn't traditional looking, but it's very solidly attached, with two horizontal bolts at the base, and a screw-eye at the end. Because the handle is square, you get a better grip when tipping out the pan. I do have to tighten up the screw eye from time to time, but it's not a big deal. I tried the round wooden handle version (attached with two vertical bolts) and it never felt quite as solid.

The metal is very smoothly finished, and will season well as long as you don't over-oil it (lots of light coats is better than one heavy one). Cooking something starchy like cabbage the first few times will help. Don't bother with the non-stick versions if you really want to do stir-frying they can't be heated hot enough to sear, and every one I've seen has eventually started to peel.

The flat bottom lets the pan heat well on a flat-top stove, with no need for a wok ring.

People say you can't use soap on seasoned bare iron, that you should just use hot water and a brush. I actually use veggie wash this takes off any loose oil left in the pan that might get rancid, but doesn't damage the seasoning. You do need to dry the pan well after washing (inside and out).

Favorite recipe Thaw a package of frozen string beans in the microwave. In the meantime, put about three tablespoons of sesame oil in the pan, add two smashed cloves of garlic, about the same amount of pounded ginger, and a hot chili pepper. Carefully TILT the pan by pushing down on the handle this will make a deep pool of oil on one inside edge. Heat the oil and spices in the deep oil this way until the garlic and ginger start to bubble you now have flavored oil. Drain the string beans VERY well and put them in the pan (yes, it will hiss and spit), now sitting flat. Mix the oil in with the veggies, lower the heat, and cover the pan for minute or so as everything finishes cooking. Once the beans are tender (to your taste), sprinkle them with soy sauce and toasted sesame oil, stir around again, and serve. (For a simpler recipe, use a couple of shakes of garlic and ginger powder, and a few drops of tabasco, and put them in at the same time as the veggies. For a more complicated recipe, toast some sesame seeds in the pan before putting the veggies in).

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Flamekiss 12" Red Ceramic Coated Fry Pan by Amorè, Innovative & Elegant Design, Nano Ceramic Coati

I adore this pan.I don't have to use oil or butter if I don't want to.Clean-up is a snap.It's heavy weight and cooks evenly. I wish I had a matching whole set of these pots and pans... then I could junk my not-good-for-you old teflon pans.

The ceramic coating on this skillet is trulely as advertized!No stick, no mess & easy to clean as well, what more can you ask fot??Liked it so much that I bought a set of them for my friend who hates to clean up messy pansbut loves to cook.Thanks.

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Smart Planet PQM-1 Quesadilla Maker

We were eager to use the quesadilla maker since our othe onebit te dust. This one is smaller but we shall overcome I Love it easy to clean ! Use it more often.

This product looks good, is easy to use and makes great quesadillas.It is so easy that my 11 year old son makes his own.clean up is fast and easy. Very pleased with the product.

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Makes good quesadillas, but the clip that holds the quesadilla maker closed broke almost immediately.It still works, but won't close all the way.

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Amco Round Egg Rings, Set of 2

I am unaware of the coating peeling off or rusting as some of the previous reviewers mentioned.I can only say that since these are not all stainless steel, wash them with a sponge and soapy water and dry them right after.I wouldn't bother using any type of abrasive sponge since you would damage the finish.

If you are having any trouble cooking the egg properly, here are a few tips. Use a non stick pan.You have to coat the ring with butter (as directed in the instructions).Also, put the buttered ring on a pan first and let it heat up, then crack the egg into the ring.After the egg cooks for about 3 minutes, lift the ring up to let the egg fall out.Then flip the egg over to cook the other side.If the egg sticks to the ring while trying to flip, shake the ring a tiny bit and it will fall right out.

Do these work Yes, with practice.Will you be making Egg McMuffins exactly like McDonalds No.The bottom of your egg will be overdone since it takes a while to cook through to the top, the cover I mention below helps with this a little.

I love McDonalds Egg McMuffins, but don't like having to go out for them or pay for them.I figured these would do the trick, and they do, however a bit of trial and error was involved:

1. you need to start with a very flat cooking surface, if there are any gaps between the Egg Ring and the surface, the egg will leak out

2. spray the surface and coat the egg rings with a cooking spray (i.e. Pam)

3. get the surface hot before dropping the egg in, this will help with the egg leakage.Any leakage is easily picked up with a knife and dropped back in the top once it has solidified

4. once the surface is hot I usually turn the burner down to medium and drop the egg in

5. fold the handle of the egg ring down and put a cover over it, a small cooking pot lid works well (this took me a while to figure out)

6. lift the lid after a couple minutes and check the egg. When the top looks semi cooked, run a knife around the inside of the egg ring to separate the egg from it and set the ring aside.Flip the egg over to finish cooking what was the top, this doesn't take long.

I was surprised at how long they take to make between 5 & 10 minutes which includes getting all the ingredients together.The eggs will be a little smaller than a Thomas English Muffin, but it works pretty well.Another trick I use is to use the egg ring to make the cheese slice the same size as the egg.A whole single slice of cheese was a bit too much for me.

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I baby all my kitchen utensils and these rings just don't wear well. I used them in a good non-stick skillet with a silicone spatula and only washed with a cloth. The finish was shot after only about a dozen uses. I coated the rings with olive oil before each use and now the eggs have to be pried out before flipping them. The finish on the bottom edge of the rings has peeled away causing a serious sticking situation. They were never used on high heat,but the finish deteriorated pretty rapidly. I am now ordering a set of the silicone rings, we'll see how they do.

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These rings are great with the proper cooking technique.I'm a big fan of a sausage, egg and cheese biscuit.The first use had me facing the same problems others have listed.The bottom was overdone and the top ran all over the place when I pulled off the ring.The results have subsequently been perfect with some modifications.Here are the steps that I recommend:

1. Use a non-stick skillet over medium low heat.

2. Spray Pam on the ring and place it in the heated pan.

3. Put a dab of butter in the middle of the ring.

4. Once the butter in melted and begins to foam a bit, place the egg in the ring.

5. After about 30 seconds, pour a few tablespoons of water into the skillet (outside of the ring).

6. Cover immediately with a tight fitting lid or aluminum foil and cook for about four minutes.

7. Check the consistency of the egg. If you prefer over medium/hard, you may need to cover and cook for another minute or two.

8. Remove the ring and serve with a spatula.

The keys are medium low heat, water and lid.Steam is what allows the top of the egg to cook at the same rate as the bottom.This method also works with scrambled egg.

Since I haven't had the rings that long, I can't comment on the durability of the product.Although it states that they are dishwasher safe, I plan on hand washing them after each use.

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For you Egg McMuffin or sausage and egg fans this is it. Only 4 1/2 stars though, because it's not perfect. It seems to cook the bottom way before the top get's any way near cooked making it difficult to turn the egg with out it running all over your pan in the process. If the heat is to high the bottom will get brown and crusty and the top will be raw and runny, a lower heat seems to be the answer.You do have to flip the egg over to cook it evenly, But it does basically keep it's shape, which is nice. Maybe I have to get my timing and temperature right to make it perfect. I'm still working on it. The coated rings are heavy enough that the egg won't ooze out of the bottom, assuming your pan in perfectly flat on the bottom.The stainless handle remained cool, I had no need for a pot holder to lift it off the egg. Best to use non stick spray or butter and heat the ring up before putting the egg in. All and all it's a neat easy to clean gadget,that works well. Hey!! for this price you won't go wrong.

UPDATE!!! Using a small egg when cooking one whole, or just filling the ring up half way if scrambled seemed to work well for me. Cooking on med-low heat worked for me also. Don't forget to use non stick spray and heat the ring up, before you put the egg in.

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Garcima Stovetop Grill/Toaster Pan, 9-1/2-Inch

A friend brought me a pan like this from Portugal 20 years ago.I've used it at least once a week since.Over time it's gotten scarred and dented.I was worried I would never find another one.I can't tell you how excited I was to find a replacement on Amazon.It's the perfect way to toast baguette for a cheese tray or make toasts for soup.

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Cooks Standard NC-00236 12-Inch Ply Clad Stainless Steel Fry Pan, Multi

I researched extensively before I purchased and demanded tri clad up the sides. Researched how to use to cook meat: set pan on burner to get the sides hot, then add 1-2 tbl oil, then add food and move pan a little to move the food around until the meat gets a glaze on the exterior and no longer wants to stick. Cover with a lid and cook meat until done on lower heat and remove from pan. Then add a cup or two of broth, a splash of wine, and 1-2 tbl of cornstarach and stir. Makes the worlds quickest gravy. I have read you can only do this process with a stainless pan.New technique for me and makes your meat taste gourmet.I don't mind if the pan discolors on the bottom. I am too busy to care. From the reviews I've read, every pan on the planet does that and some people complain about it. My mom scrubs hers with barkeepers friend. Would have been nice if it had a lid. Works ok to use and ill-fitting lid from another pan.Very happy.

Wash prior to using to remove the substance that was put on the pan for protection. I really like this pan. It heats evenly and cleans up wonderfully. The pan is substantial in thickness and the handle is perfect. It does not get hot and it is easy to hold. I would recommend this pan.

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This really a beautiful skillet.I am partial to stainless steel for cooking

and this skillet did not disappoint.It is so beautiful. I am so glad I ordered

it.

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Heats quick.The handle doesn't get hot.Really amazed how much of an improvement a fry pan could make.Highly recommended.

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I have been purchasing new stainless cookware, one item at a time, for several months... a by-product of taking classes toward a non-professional culinary certificate. I have bought all tri-clad products from a few different manufacturers based on reviews, but I've stuck to the name-brands that I knew and spent a lot of money. Then, just before Christmas, this one went on sale and I thought the price was good enough, and reviews enthusiastic enough, to take a chance... so I did. I couldn't be happier! It is a very solid skillet, with a nice, flat bottom, and it heats very evenly. It cooks better than my 10" tri-clad skillet that cost about twice as much. It simply sautés beautifully! I'm going to look further at this line as I buy other pans.

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Nordic Ware Superior Steel 10 Inch Saute Pan

I've been on an American made mission for a few years and wanted to replace my very expensive Chinese made Stainless steel cookware with All Clad which is made in America.I buy one pieceof All Clad pot a month on sale and was desparate for a non-stick pan which seemed to take forever to go on sale.My husband and son kept cooking eggs in the regular saute pan and it was a hassle to clean it.I found out that Nordic Ware was making cookware (they are famous for their bundt pans).I checked Amazon and found this pan for less than 1/4 of what All Clad would cost me on sale.I read that the pan was lightweight so I was surprised how heavy it is.I would call itmedium weight and only slightly lighter than my All Clad pan of the same size.The difference is that the Nordic Ware has a hollow handle.It also has a dull, brushed aluminum look exterior (although it is steel) as opposed to the shiny stainless exterior but for what I paid I can overlook it.I'm really happy with the pan and with not having to scour eggs and other sticky things out of the pan.I love All Clad but I'm really impressed with Nordic Ware and it is American made. You could spend two to three times more for cheap Chinese made pans

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Nordic Ware Restaurant Cookware 10.5-Inch Nonstick Frying Pan

great pan, works exactly like a nonstick pan should.cleans easily and made in america!nordicware makes quality products, and this pan is no exception.

I had just finished purchasing a new basic Cuisinart stainless cookware set and so like it, but there are some things that just require a non-stick frypan...like grilled cheese sandwiches or french style omelets. I accidentally ran across the nordic ware restaurant cookware while looking at bakeware and decided I'd get the nonstick 10" fry pan and it was LOVE! My husband was a bit fearful of the stainless set anyway, and I grew up cooking with aluminum or enamel cast. It has a nifty handle cover that slips on and off, depending on if you want to use it in the oven or on the stove. Its not too heavy to handle, even for me with my fibromyalgia. It takes rough handling quite well, especially all that omelet making on high heat over a rough electric coil burner. This is the cooking I'm used to, and I think I may even get that large covered saute for chops and the like.

Clean up is a breeze, either by hand or in the dishwasher. Temperature regulation is also easy because its aluminum, so it heats and cools quickly. I really can't recommend it enough.

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I can see why this pan is so highly rated by others.What the pan lacks in aesthetics, it makes up for in performance.My pan did arrive with a chip in the non-stick coating around the rim, but it is well out of the cooking area so I didn't bother returning it.I purchased a Nordic Ware Pro pan at the same time, and that pan easily earns five stars.The Pro is a little more expensive, but well worth the additional cost.

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Had wanted one that is not expensive that I coul throw away after one year. This pan is very good, food just slides off. It is a bit bigger than I had wanted for makimg omlettes, but is now good for more uses. Will look to see if I can get a smaller one. Best is that it is made in the US, that was the most important thing for me.

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I like to make scrambled eggs for breakfast before work. This skillet is perfect, as the eggs are evenly cooked and don't stick. Great product.

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Le Creuset Enameled Cast-Iron 3-Quart Saucier Pans

Cons:

Like all Le Creuset cookware:

* The exterior must be cleaned each time they're used or the bottom is a bear to clean.I spent an hour cleaning one pot that I neglected to clean after I used it several times and food spilled over.

* Being made out of cast-iron, they're very heavy. Not recommended for those who have difficulties holding heavy objects.

* They're very expensive.

* Being cast-iron, it takes longer to heat the cookware.Not good for a quick egg.

* The handles are very, very hot.I found the plastic slip on covers to be useless.You have to use mitts to avoid burning yourself.

Pros:

Like all Le Creuset cookware:

* The porcelain is much more durable than other cookware or appliances since it is baked on at a much higher temperature. The porcelain is what your parents or grandparents used to have on their appliances and chipped only when abused.

* The interior is surprisingly easy to clean considering that it doesn't have stick-free coatings.

* Being cast-iron, the heat is distributed more evenly.

* These will last you a lifetime and can be handed down to your children and their children.

* You use less energy. I find that I have to lower the gas setting and use smaller burners.

About 10-15 years ago, I bought a large set of the more expensive Calphalon cookware. The exteriors are now disgusting looking and impossible to clean.Even with using wood or plastic utensils and proper cleaning pads, the stick-free surfaces now require soaking to clean.Some I had to throw out (at $200 each).The rest are in the garage waiting for the annual neighborhood garage sale. Over $1000 (on sale) spent for just one decade.Had I spent that much money 10 years ago on Le Creuset, I would still have all of the cookware and could have passed them on to my children.

I don't use this Saucier Pan for making sauces -I use it as a general purpose pan with a lid.

The interior is bright smooth porcelain and so far had been easy to clean.If something does stick (e.g., rice), I soak it in water and use plastic cleaning pads to remove any residue.

My only gripe with this pan is that there's a hole in the lid.According to the paperwork, that's to prevent some foods, like rice, from spilling over when bringing to a boil. That might be true but the hole is letting the steam out while I'm cooking.

The first time I made brown rice, the rice dried out and stuck to the bottom (after an hour or two of soaking, the stuck-on rice came off) because of the steam escaping from the hole in the lid. I used a gas range with a small burner and use the lowest setting.

I made a tapered wooden maple peg and stuck it into the hole.With the hole plugged I made rice and some rice still stuck.The third time, I turned the heat off after 30 minutes.The residual heat from the cast iron continued to cook the rice with no sticking and the handle wasn't so hot to touch.

I wish they had an option to choose a lid with or without a hole. That's why only 4 stars.

I now have just several Le Creuset cookware items and probably won't buy any more -I have all that I need. It isn't necessary to buy 15, 20 or 30 piece sets and figure out where to store them all.

Although the initial cost is much higher, the cost/year is much lower and they'll never ever wind up in the landfill. Buy one at a time as you can afford them or as gifts. Even though I'mfussy to a fault, I haven't returned any Le Creuset cookware.I love them.

[tags: saucier, le creuset, cookware, red, blue, cast iron, gourmet,xmas gift,birthday gifts,anniversary gift, pan, pots,porcelain]

I have a new induction cooktop and needed the appropriate cookware for it.I initially went with a cheaper set and wasn't happy with the clean up.I ordered this one piece of Le Creuset to see how I would like it.I LOVE this piece for several reasons.1) It works really well on my cooktop and I can keep the setting low2) This particular pan is a great saucepan but because of its wide base, it makes a great skillet (almost 10 inches)3) Clean up is a breeze4) Love the color!

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Le Creuset makes the best pans, period.

We have large and small stockpots, a large fryer and now this sauce pan (saucier).

The one I use most is the saucier.

It's easy to clean (virtually nonstick), heats evenly, and will last forever.

And it looks great, going from stove or oven to table.

Yes, it is expensive.But it will be the last one you buy.

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Obviously, Le Creuset stuff is beautiful and sure to impress your fellow kitchen snobs.But does it cook well?My wife and I have given this pan a good workout, and are very pleased with the results.Heat is distributed and retained beautifully, and you get the benefits of cast-iron cookware without the hassle of seasoning (and rusting when you accidentally leave some moisture on the pan).Cleanup is a breeze with this pan, as well.Yes, you will pay more for this pan -but it is well worth the money if you are serious about cooking.There is a reason why top chefs swear by Le Creuset.And if you are just starting out buying cookware, it's pointless to waste money on inferior cookware that you will just have to replace a few years later -make the investment now, and it will pay off in the long run.

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I'm turning into quite the fan for Le Creuset cookware this is the second piece I have, and it's fantastic. I use it for oatmeal and for rissoto. It is much easier to control the heat in it than any other pan, so I rarely burn things now. It is amazingly easy to clean. The only down side is that it is heavy (being cast iron) and I have to use 2 hands to pour from it.

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Calphalon Contemporary Stainless 8-Inch Omelet Pan

I don't know what the other reviews are about, but this pan isn't advertised with a lid.Most 8-12 inch pans don't come with lids.However, if you buy the VERY inexpensive Calphalon Contemporary Stainless 2 quart chef's pan from Amazon (which is an amazing deal) that lid fits this pan perfectly.I actually have 2 other lids from other Calphalon One pots/chef's pans that fit this little guy.

The weight is nice.Perfect for small portions.Cooks evenly and clean up is very easy.I love this thing and I am using it just as much as my 10 inch pan which gets used very frequently.

Great pan for a good price.

If you follow the instructions to preheat the pan, things don't stick.I've used this pan several times a week since I bought it some months ago, and the only time I had anything stick was when I didn't let the pan get warm first.

Other things I like about the pan are that it is easy to clean, the handle stays nice and cool, and it has a nice balance/weight to it.

The negative reviews based on the absence of a lid are misleading.There is no claim made in the description that the omelet pan comes with a lid.The skillet comes with a lid, yes, but not the omelet pan.(Most decent omelet pans don't come with lids.)

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I absolutely love this skillet. It's a good size for small dishes, and it's very good quality. I won't ever use it for a dinner I suspect, but for a couple eggs, or small amounts, it's awesome. Still looks nice too.

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Can't beat this quality pan! I do a large amount of cooking in it for myself and my wife. very versatile and cleans easily.

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MY OLD NON-STICK WAS STICKING SO TIME FOR A NEW ONE AND ALONG WITH THE LID FITS THE BILL PERFECTLY

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Circulon Symmetry Hard Anodized Nonstick 12-Inch Covered Stir Fry Ultimate Pan

()This stainless steel bottom pan will work on any kind of stove top including induction and work well it does. Food heats nice and evenly when I use this on my induction stove. The pan's non-stick interior has a fine durable quality and cleans up easily. I've only had this pan a little while, but I'm expecting to get many years of good use out of it along with the other similarly manufactured Circulon pans I own. The size of the pan is conveniently large enough for preparing a variety of different sized meals without being too large to be convenient to use or clean up afterwards. The shape makes it good for saute, stir fry, simmering and general frying. The lid is nice and sturdy as well and fits snugly. This is an excellent product.

()PROS

-Hard-anodized (heavy gauge, impact bonded) aluminum, which means the pan heats quickly and evenly

-Can use on any cooktop, including induction

-Oven safe to 400 degrees, which we use in melting cheese and finishing omelettes

-Circulon durability is legendary, and that includes the Symmetry line

-The Symmetry series has a gentle flaring and stylish handles, and they are as attractive as you can get if you want something that looks handsome (form AND function)

-Stainless + silicone handles feel very comfortable and the silicone sufficiently protects hands from the heat

-They say the raised circles on the inside of the pan reduce surface abrasion and you can really notice it when cooking pancakes and eggs and using your spatula

-Safe with metal utensils

-Tempered glass lids

-A joy to clean with non-stick surface inside and out (DuPont Autograph 3-layer nonstick) in my house the person who didn't make dinner washes the dishes, and since my husband is such a good cook, I'm usually the pot cleaner. I don't even mind when he's using our Symmetry set.

-This Stir Fry pan is a nice addition to our set (my husband makes a lot of stir frys and I love not having to clean stuck-on tofu) and it does so much more. It especially caramelizes onions beautifically.

CONS

I just have nothing bad to say about the Symmetry set! We're very serious about our cookware and love our Symmetry set.

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()You can't expect the world from this product, but you can enjoy a great deal. It is lightweight, balanced and sturdy. Although labelled a stir-fry pan, it is much more versatile than that. Because of the secure, flat bottom, it is ideal for omelets, pasta sauces, frozen-dinners-in-a-bag and more. My husband turned an egg over with a flip of his wrist. Please note the sides are quite curved, so you probably won't be browning pork chops in it, but you can do practically everything else. The ergonomic design of the handle, tight fitting see-through lid and oven compatibility are plusses.

Do read the directions. It isn't meant to be used with non-stick spray. If you want to use oil, you should apply it with a paper towel. This is, after all, a non-stick pan. Use moderate to low cooking temperatures or you may warp it. Instead of scrubbing and scratching it to clean, the instructions say to boil a mixture of vinegar and water. Finishing a frittata or omlet in the oven is great, but again, you may warp it if you put it under the broiler.

As with all products, carefully following directions is the key to optimum usage. This is a well-designed, versatile pan that I am happy to add to my kitchen. My one quibble with it is that it is called a stir fry pan, but shouldn't be used at high heat as most stir fry dishes call for.

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()I almost never give more than four stars to a functional product such as cookware. Why? If something does a task that it was designed to do, that doesn't automatically qualify it for rave reviews. It means it is good and effective. But I must tell you, I quite fell in love with this Circulon Symmetry Ultimate Stir Fry pan over the holidays. As the name would imply, this is a pan that might be used in place of a regular fry pan but its design lends itself to wok style cooking. It has a real versatility and depth to make it an essential piece in our household.

Cons: The only negative thing that might affect someone buying the pan is that it is quite heavy. I think this is actually a plus, but just a shout-out to those for whom this may be an issue.

Pros: Size and shape give you the classic twelve inch width, but the stir fry depth make it virtually impossible to slosh contents over the side. Sturdy and durable, hence the aforementioned weight. Looks great. And this one (surprisingly) is genuinely made to be dishwasher safe. That's a big bonus on professional style cookware.

We have done some stir fry in this pan, but I suspect we'll be using it for much more varied cooking. I don't really gush over pots and pans, but this one is a winner. KGHarris, 11/12.

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()This is a good pan, that would be rated higher, except that I've had a few anolon pans around the same price range, and those are better quality pans. Explanations below:

Pros:

Ample room for family cooking (4 6 people)

Rubber handle stays cool to touch

Comes with a lid to help keep heat in and cook faster

Good quality and solid feel.

Looks good

Neutral:

Lighter than my Anolon professional pans. (can be good or bad depending on your preference. I like the heavier ones myself)

Cons:

Teflon coating has a texture circular lines / indentations. I'm doubt the usefulness of them, but despite the nonstick coating, it takes more effort to clean the food on this, specially if you cook sticky stirr frys or you burn your food a little at the bottom. My other smooth teflon pans clean out very easily, the little pattern on this one makes it harder.

Does not have the same quality construction of Anolon series pans. (not just weight, but finishing, glass quality of the lid, the handle, etc).

Overall I give this pan 3.5 stars. If I hadn't used the anolon professional series before, I'd probably give this pan 4 4.5 stars. But given that there are better ones at the same price range, it loses a star.

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Mauviel M'Heritage M150B 6535.25 10.4-Inch Crepe Frying Pan with Bronze Handle

I have tried at a total of 6 different crepe pans and this one by Mauviel has topped them all. I was apprehensive because of the cost and because I couldn't believe that the Stainless surface would be better than the other pans I have tried (mostly non-stick including Calphalon).

For my first experience with the pan, I used the recipe for crepes that came in the box. The first (and all of the other crepes) came out beautifully and tasted heavenly. They were very light and turned the perfect color. And... it seemed to do better at the higher heat I was using than the non-stick pans I used prior to it.

I'm glad I didn't say anything about my new pan and the new recipe I used because I got an un-biased reaction to the consumption... they loved them!

Bravo! This one pan makes me want to try the other Mauviel (expensive) products.

I do want to mention that the handle did get hot. I could pick up the pan but if you have sensitive hands... you may want to use a pad or handle cover. And... clean up was easy but because I used a gas stove, the bottom of the pan quickly discolors (not to the point of ugly... just not completely the color it was when I took it out of the box). I'm sure that would go away if I bought the copper cleaner which I do intend on doing.

All in all... this pan made fabulous crepes!!!! I don't think you can go wrong and I'm glad I made the investment. I don't think I'll ever need to buy another pan.

If you have ever used an allclad cookware, this will be a disappointment. Heat capacity is just not as good. With all clad, I heat the pan at medium heat and then reduce the heat to low. This pan will cool down when you reduce the heat...means you have to cook at high heat...means prone to burning, etc. I am going to return mine...and use a 10" all clad fry pan instead.

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Chinook Trekker 8.5 Inch Hard Anodized Frying Pan

I actually bought this solely for the handles, not for camping, but for household use.Risky...but worth a try in the 4 for 3 bargain. It cooks excellent, doesn't give off that "non-stick" stink, works nicely on glass top stove, sits nice and flat, good quality with a medium weight, not super heavy but not anywhere close to thin or flimsy, and the absolute greatest part of all.............THE HANDLES FOLD UP!!!!!I want all my pots and pans with these handles, made for household use!!!!!

One complaint the handle have no latch to hold them together.It would be nice it there was a little metal hook or latch or something so when you are cooking, they can't fold back against the hot pan.It didn't happen but I had to be careful when I was working with the food in the pan to make sure each time I stopped that I left the handles in the perfect OUT position.

BUT AGAIN.....PLEASE MAKE MORE, IN EVERY SHAPE AND SIZE, EVERY KIND OF POT AND PAN NEEDED FOR A COMPLETE KITCHEN SET! WHAT A TERRIFIC INVENTION!WHAT A SPACE SAVER!more more morePLEASE!!!!!

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Circulon Cookware Espree 10-Piece Hard Anodized Set

We've had this set for about 8 months nowand we have no regrets.I just cooked an omelet this morning with no butter or oil and it slid right out of the pan.The non-stick surface is not only slick, but it's strong as well.I've had teflon pans in the past that scratch very easily.I know I shouldn't but sometimes I'll use a metal fork or spoon to flip bacon or stir sauce, etc, and I still see no scratches on any surfaces.

A feature that interested me when I bought it but wasn't quite convinced it would work are all of the grooves/rings on the bottom interior of all of the cookware.They are supposed to reduce utensil contact with the non-stick surface, and at the same time create more even heating of the food.I've found both of these claims to be true.Also, the instructions said I would not need to use a temperature above 5 (out of 10) on the stove top because the special design amplifies the heat.I didn't believe this at first but found it to be true too.I cooked Taylor pork roll on 3 (electric stove) and it was done in a few minutes, nice and brown, VERY evenly cooked, a bit crispy and very hot.With my last pan set I would have been using a 6 setting, so I suppose I am now using less electricity too.The only time I use a temperature above 5 is when I am using one of the pots and a recipe tells me to get a rolling boil going.

The only down side is that because it has a grooved surface, food sometimes will stay between the grooves, but this easily slides out when I wash the pan with soap and hot water, which you need to do anyway to clean the pan.

Also, I wish the set came with a 12" skillet.It does not, and as far as I know, there is no 12" skillet in the Espree collection, so I bought the 12" Infinite skillet.The only difference is that it has a steel handle, otherwise it seems to be just the same as the rest of the Espree collection.

Oh, and one more thing, the bottoms of the cookware are very thick, hard and durable.When my wife and I were deciding between the Circulon and Calphalon sets, we chose the Circulon because she thought the bottoms looked sturdier.It was 50/50 up until that point, and that's what sealed the deal for the Circulon.

I think they have a lifetime warranty too.It's a great set and I am very impressed.I recommend it highly.

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Farberware Premium Aluminum Nonstick 10 Piece Cookware Set with Black Handles, Platinum

This is a VERY lightweight set of pans. I was very disappointed.

With "Premium" in the title, I thought they would be good quality, heavy pans. They are so thin. They look and feel like you could just bend them in half and I am SOOOOO tempted to try it, but then I won't be able to return them lol. Even the handles are lightweight.

The nonstick coating inside the pans almost looks powdercoated and you can just tell that it is going to bubble off or something. They are not smooth inside there is a bit of an odd texture. These pans look like they would warp easily and I would NEVER trust these in the dishwasher, even though it says they are dishwasher safe. The fry pans are very shallow and the lids do not fit them. Speaking of the lids, they are lightweight too.

I have another set of Farberware and they are at least double the weight of this set. The metal is much thicker on my other set and like I said with "Premium" in the name of this set I just thought they would be just as good as my old set if not better boy was I wrong.

The first thing I tried to cook was eggs and they stuck pretty bad, even with plenty of butter in the pan. I did not have to scrub forever to get it off like the previous reviewer mentioned, but I did have to scrape a bit with a nylon spatula to get it all off.

I wouldn't recommend these, not even for a starter set because you can get a better set for the same price.

The only good thing about them is the color it is a very pale goldish silver color.

Also, these pans come in another version as well that have metal handles instead of black, so be aware that they are the same (crappy) set.

I purchased this set because it was a pretty good gold box deal a little while ago. I wasn't expected chef-quality for the price and was skeptical based on some of the reviews.

However, it's a decent enough set if it's for someone starting out on their own or if you're looking for something inexpensive. I haven't had any problems with the non-stick coating as others have mentioned but I would not consider these to be a "long term" set. If you can afford it, go with a higher quality set (I have a couple non-stick ceramic pans from Paula Dean and they're pretty amazing but can be pricey).

My biggest complaint about this set is it just doesn't have the "weighty" feel that is synonymous with high quality cookware. I have a really high end cookware set but just needed some non-stick for certain things (even if I don't use it very often) so this set is fine for the occasional use. It is uncharacteristically light thoughalmost feels like aluminum...it's a little weird. Also, the balance on the pans is off. As others have mentioned, if you don't have it centered correctly on the burner or if there's nothing in the pan yet while your cooking, it can easily tip. I've never had this happen with any other set I've used so this came as a bit of a surprise to me.

If this was my primary set I would have probably sent it back. However, if you're just using it for specific things (I mainly use the two skillets when I do use it) or are just starting out, it's just fine. Definitely look around to see if there's a comparable or better deal though. They're not the best but they're ok (but the finish on it is kind of cool).

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If I still had the original packaging I would send this cookware back!Everything sticks in these pans.I bought these pans as one of Amazon's daily deals.I wouldn't recommend the pans to anyone.

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This was actually a Christmas gift for someone else, but I've purchased Farberware cookware for myself before and am always happy with the product.Good price, too!

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fast shipping and I love cooking with them.The handles stay cool and the non-stick is really good.I do wish the stock pot was a little bigger.

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