I use this stove top grill for subs, chicken, steak, fajitas! I love it so easy to cook just about anything, but be careful because it heats up quickly and getsvery hot.
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Showing posts with label free new music. Show all posts
Universal Housewares Pre-Seasoned Cast Iron Square Grill
I use this stove top grill for subs, chicken, steak, fajitas! I love it so easy to cook just about anything, but be careful because it heats up quickly and getsvery hot.
Swiss Diamond Nonstick 11" Cast Aluminum Square Sauté Pan with Lid
We have had 2 of these pans.With the first, the coating started to bubble and lift after about 2-3 years.We never used metal utensils to clean or work with this pan and always used it on low to medium heat on an electric stove.Swiss Diamond was good and replaced it.The coating on the second one started bubbling and chipping off after the same 2 to 3 year period.So at this point we're ready to try another manufacturer.It's difficult to find pans like this with lids that vent.The Swiss Diamond one does have that but the ventilation is fairly limited.To the point of you wonder whether the vent is open or closed.
The Swiss Diamond cookware is the best I have ever owned. I know they are pricey but they really are non stick. I purchased a Scan Pan Fry pan the same time I purchased a Swiss Diamond. I have used both for a year and the Swiss Diamond looks like new; the ScanPan, not so much.You may be put off by hand washing them after use..but it is a dream to clean up even if something has burned in the pan. You can use metal utensils..I use the occasional fork or tongs in the pan and it does not show. I have been adding to my collection every birthday, anniversary, and Christmas. The pans are heavy and the covers have a little shuttle wheel to let steam out or keep in. Try one in a size that you use a lot; I know you will fall in love with it!
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Great fry pan. We use it for most of our stove top preparations. Could not ask for a better product.We have other Swiss Diamond products and they are equally excellent.Read Best Reviews of Swiss Diamond Nonstick 11" Cast Aluminum Square Sauté Pan with Lid Here
Love the new Swiss Diamond square saute pan.Was looking for a square large frying pan for my husband for Christmas and this fit the requirement perfectly.Very expensive but think it will be worth it in the long run.Nothing sticks to it and it is very easy to clean.So far it appears to cook evenly.Hope to purchase more in the future.However, has not improved MY cooking skills as my food still isn't great!!!
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Excellent pan!It cooks so evenly, it's the nicest pan we have ever had!
We've been married 42-1/2 years~ (we've had a lot of pans in those years)
It is so easy to clean!Absolutelty no scrubbing!It just wipes off!
We would recommend in a heartbeat!!!Worth every penny!
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Cuisinox Elite 3.8 Quart Covered Saucepan
Very good pot.Looks good and performs good am actually surprised.This is more comparable to all clad in looks and performance without the expensive price.Save 24% Off
Starfrit Light Cast Iron Fry Pans
Based on the good reviews on Amazon, I picked up the 12 inch stir fry pan and I just gave it its first test run making curry.In general this is an excellent pan, it's a good weight, meats brown and vegetables saute quickly, it cleans easily, and it is very responsive (i.e. it heats and cools quickly as you adjust the burner).So it makes a very good alternative to a stainless steel or anodized aluminum skillet or saute pan for everyday cooking.
That being said, it does not completely replace a standard cast iron skillet because it is so responsive...if anything, this pan heats and cools a wee bit too fast. Traditional cast iron heats and cools slowly because of its mass, making it very good for certain types of cooking that need the temperature to hold steady like deep searing meat, stir frying vegetables, shallow and deep frying, and braising.
I also wonder if the ceramic surface will hold up.As anyone who cooks on terra cotta or stoneware knows, ceramic in general makes a tough and easy to clean cooking surface, but Cook's Illustrated recently reviewed Starfrit's ecological cookware and said the ceramic surface began to quickly degrade.However, the base of that cookware is aluminum which has very different thermal properties than cast iron.Since ceramic and cast iron are more similar, I hope this pan does better.Only time will tell.
P.S. If anyone from Starfrit is reading this, I would love it if you made this pan in a 13 or 14 inch, 6ish quart size. The wider base and extra volume would make this more useful, especially when cooking for four or more.Even though I appreciate the lighter weight, a bit heavier of a gauge of iron would be good too and resolve the sometimes too rapid heating and cooling issue. A lid would be nice too.
UPDATE: After a few weeks of use, It's my pleasure to say these pans (I eventually bought the 11 inch skillet too) are more versatile than I originally thought.The 12 inch stays hot enough to do a very decent job at stir-frying. Sure, my Staub wok does a better job, but it must be three times the weight. The skillet sears steak like no one's business. My only issue is I wish both were a tad larger...a standard 12 inch for the skillet and 13 inch for the stir fry.
For the first time in ages I don't have to soak and scrub the eggs off the pan, which after years of hassle with LeCreuset pans feel borderline miraculous.
HOWEVER, my biggest problem with this product is that the picture shows a different pan altogether the stirfry pan, and not the regular fry pan, which is more shallow and does not have the wok-like shape that the picture suggests. For me it was a huge disappointment (especially since apparently amazon does not carry the stirfy model at all, at least at the time of my writing it).
Plus, the main reason for my buying this pan was it's supposed non-toxicity. Call me crazy, but when something sounds too good to be true, it usually is.
I truly do hope that the non-stick coating is 100% safe as they claim, but still, I have my doubts.
That being said, the pan does work great. I'd give it 5 stars, but the picture deception really got on my nerves.
UPDATE:
Part of the non-stick covering on the pan simply wore off! As a result it sticks like crazy. I've heard of other safe-pans retaining their non-stickiness for only a couple of months, but I was hoping this one would be different. No such luck. What a bummer. Wasted money aside, I'm concerned that whatever the protective covering of the pan was, it obviously ended up in my food.
Also in the non-sticky frenzy of my first review I forgot to mention that the bottom of the pan was not perfectly leveled the middle part of it was slightly raised, which was a bit of a pain, as the oil would glide over to the edges of the pan.
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I picked up the 11-inch version of this pan because the old cast iron pan (one of the really heavy ones) I had used was reclaimed recently by my mother after a long term loan. I think having a cast iron pan around is essential, but I have to admit, that super heavy model was somewhat of a pain to us. Which is why I wanted a more versatile one, and one that wasn't as tough on the wrists. This pan fit that bill perfectly. It has the heft and strength of character you'd want in cast iron, but more maneuverability. The stay cool handle is nice, too, when you're cooking on the stove. Last night though I was making a savory bread pudding in here, and started it on the stove, and then moved it into the oven. Luckily, I remembered at the last second before pulling it out of the oven that stay-cool or not, the handle was going to be hot after being in the oven. So, be careful in that situation, which will come up because of the pan's ability to go from stovetop to oven easily. That, plus the lightness, will really let you expand how you utilize cast iron.Read Best Reviews of Starfrit Light Cast Iron Fry Pans Here
I have the 9.5-inch Starfrit Light cast iron fry pan, and it's become an indispensable part of my cookware collection. I've always been wary of cast iron because it's heavy and requires a lot of care. Not so with this pan! It's pretty light and easy to carry in one hand (especially with the neat stay-cool handle). The pan itself come pre-conditioned so you don't have to mess around with cooking oils before you use it. The pan heated up really quickly, and retained heat/kept food warm once I took it off the burner. The pan is the perfect depth for wok-style frying of veggies, but shallow enough to use for eggs and pancakes too! Cooking was relatively non-stick (I almost always add a dollop of olive oil), so despite frying tons of sticky veggies in it, the pan cleaned up quickly and easily.Want Starfrit Light Cast Iron Fry Pans Discount?
I am very happy with the weight and the non-stick ability of this pan.But the bottom of the pan is only about 4 1/2 5" diameter.OK for 1 or 2 eggs.The top rim is 8".I would have given this 5 stars if it was an actual 8" pan.This to me is a little deceptive.You cook on the bottom of the pan, not at the rim!
KitchenAid Hard-Base Porcelain Aluminum Nonstick 11-Inch Round Deep Grill Pan, Red
I am SO in love with my KitchenAid grill pan. Nothing sticks to it! Believe me, I've given it lots of opportunities to let me down, and it always comes through. I've made steak fajitas, grilled chicken, salmon fillets all cooked perfectly, quickly and with those great grill marks to boot! Clean up is easy, too. I highly recommend this to anyone who loves cooking. A great buy!
I have been getting into watching The Food Network and many of the hosts use these grill pans for cooking everything from salmon to steaks.This pan seemed reasonably priced and of good quality so I ordered it.After washing it and preparing to use it to cook dinner, I then happened to read the fine print on the inside of the cardboard labeling.Do Not Use on Glass Smoothtop Electric Ranges as pan MAY FUZE TO COOKTOP.Not a good thing, so I returned it.Looked like it would work nicely for all other types of cooktops though.
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I like good cookware, and own mostly Calphalon products.So, when I decided to try the Kitchen Aid, I wasn't expecting the quality of a high-end cooking utensil.Well, I am very impressed, and pleasantly surprised.Cooks evenly, easy clean up, and the red color is perfect.Highly recommend.I used this pan to sear Filet Mignon at very high heat.It heats very quickly.The grill marks are unusual (circular).
For this money it is a superior buy.
It cleaned up in a jiffy with no effort.
This is a good buy.
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this pan is a super addition to my cookware.a grill pan is SUPER important if you are cooking meat indoor.my steaks always looked grey and weird, but now they look tasty!and taste better!just sprinkle salt & pepper (and, for even more flavor, add some chopped garlic to each side of the steak) and it will be as good as if you had grilled it outdoors!and it leaves beautiful marks (especially if you don't move it a lot during cooking.)
also, it is SO SO SO SO easy to clean, everything just wipes/rinses off. I have never had anything stick to this pan.
a cast iron grill pan is also important, as the heat capacity of cast iron is better for things like cold hamburgers/steaks, but a nonstick pan is essential for delicate items like fish.also, you could not deglaze a cast iron pan (the acidity hurts the seasoning) so if you wanted to deglaze this pan is better.(although nothing sticks so there is no fond!)
Lodge Logic LAT3 Skillet Spoon Rest
I love cast iron, and this looks great with my black-and-stainless appliances. It's true it's a bit small for some of the spoons I'd want to rest in it, but I use large spoons.I was worried about a friend of mine coming for a visit this weekend and not having an ashtray for her (to smoke outside, of course). I certainly didn't want her to have to use my dishes for that purpose. Then this came. It's perfect, and I know it'll clean up just fine when she's done with it.
There's nothing like seasoned cast iron in the kitchen. Those who have never owned much cast iron might think you can wash it in soapy water or in the dishwasher, but that ruins the seasoning. If yours has gotten rusty, scour it good with one of those green scouring pads with just water. Next time you bake something in the oven, sit your cast iron in there, too, and let it just bake for a while. Then take it out and, when cool enough to the touch, oil it with vegetable oil, working the oil into it with your fingers, then wipe off any excess. Stick it back into the still-hot oven and leave it there; it will come out black and beautiful, non-stick, and resistant to rusting as long as you dry it well if it gets wet and wipe (or scour) out any food using only water. (Trust me: This will not kill you.) Keep handling it this way, and the more you use it, the more beautiful and easy-care it will be.
i have only 2 complaints:surprisingly (my nitpicky complaint that i knew i was getting into) it's a little too small.my stove is fairly large (but not unusually so), and this thing looks pretty silly being so little.i would prefer it to be, say, 4 or 5 inches rather than 3.
**But my bigger complaint is that the bottom for some reason got a little rusty and left rust marks on the stove.i am able to get them up, so no permanent damage to the stove, but the pan is a little worse for the experience.now i will need to put something under it, but what?and, thats a bit of a pain.
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A gem for roasting whole spices and making Indian-style 'tadka' or temperingheating spices in clarified butter before pouring them over food. Wonderful.Read Best Reviews of Lodge Logic LAT3 Skillet Spoon Rest Here
I have been using this tiny cast iron skillet for a decade and I love it. It will fry an egg up into a perfect round shape to put on a sandwich.
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I needed spoon rests that wouldn't break when my roomies knocked them off the stove.Something that no matter what, I could scour and make look good again.I found this little gem.It's sized for maybe 1 egg, but is perfect for a spoon rest, change catch, or even hanging on the wall as country kitchen decor.It's cute, practical, and compact (essential in the modern clutter-kitchen).I've bought 4 so far.
Le Creuset Enameled Cast-Iron Buffet Casseroles
I bought the casserole, and let me tell you, everything I love about the French oven is present right here. Wider than the oven, it is, of course, shallower, but it still holds a healthy amount of food. Certainly it's big enough for a good-size casserole. It's also great for browning meat before baking. I find that pork chops (holds four small or 3 porterhouse chops comfortably) browned in a little olive oil, then smothered in vegetables and slow baked (covered, always covered!) at about 325 in this casserole, turn out moist and juicy and tender, with a gorgeous brown sauce that you can turn into gravy or just spoon over the chops. The vegetables emerge aromatic and tender. Everyone is happy, and the world spins contentedly for one more night. This is a high quality piece of kitchenware; since I got the French oven I've been sold on Le Creuset, and I'm here to sing its praises. Things don't burn unless you're not paying attention, and cleanup is a marvel. Who needs non-stick when you have enameled iron? The red, as I've said elsewhere, is very jolly, and might even provoke you to flights of Gaulic fancy (Vous: Et pour dejuner, les escargots en casserole! Les enfants: EUUUUUUUU) There are more sedate colors available, but I do recommend the red if you have a frivolous bone in your body.
This wonderful pot is a cross between a dutch oven and a large heavy skillet. The bottom has about the same surface area as the 7-quart le Creuset french oven (big enough for a whole brisket or a large cut-up chicken), but the sides are half as high.
The large browning surface and shallow profile make this just the thing for dishes that involve browning meat or chicken, and then pouring on a sauce to slowly simmer and concentrate. The heavy lid makes the pot perfect for slow, wet, braising of tough cuts of meat like back ribs once the dish is done the pan goes right onto the stovetop to deglaze. Jambalaya turns out beautifully: sweat some onions, celery, and peppers over low heat, brown some sausage or smoked meat, and pour in the rice and liquid the heavy lid does wonders for the rice, and once the dish is done the whole thing can be brought to the table to serve from.
The only drawback to this pot is that you can't carve in it slicing up a brisket or corned beef would risk trashing the enamel. The weight is also impressive with the lid this pot is almost 13 pounds, which may be more than some cooks can handle.
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I first started seeing this pan on Giada De Laurentis' cooking show "Everyday Italian" when I began collecting Le Creuset.I didn't know it as a casserole at the time since it more resembles the "Everyday Pans" being sold by manufactuers like Calphalon and All-Clad.
Of course, you can use it as a casserole and it's the perfect size for macaroni and cheese, fruit cobbler, or chicken and dumplings.However, it is also a great saute and fry pan: steaks and chops brown beautifully; it's great for making a quick pasta sauce; it fries chicken like a champ; risotto cooks slowly and evenly; and it's even big enough for a small to medium roast.In fact, I like it so much I got the five quart model for big batches of paella and larger roasts like turkeys and hams.
Not only is this pan a joy to use and look at, it's also easy to care for.It can go in the dishwasher, but really all it needs is a little soak and the caked on food just comes off with a scrubby sponge or dish brush.
Though any cook would appreciate this piece, it is an especially good starter piece for the recent graduate or newlywed and it will last a lifetime.
Read Best Reviews of Le Creuset Enameled Cast-Iron Buffet Casseroles Here
My thoughtful guy stopped off at a Le Creuset outlet and called me from the store: "Hey, I'm at the Le Creuset outlet and you can have anything you want!" Oh, boy, it wasn't even my birthday. After consultation with the helpful sales assistant, we chose this casserole. It's large and flat like a skillet, has a domed cover, two side handles and it has the regular enamel lining. The sales assistant claimed it was the most used pot in her kitchen. I agree!
We leave this out on the stove as it's rather large. We do a lot of things in it, but recently we made Swiss Steak. I am not a big Swiss Steak fan, but when someone comes home with the wrong meat for the grill (hint; you BRAISE round steak, not grill it) then you deal with it. I hammered flour into the steaks with the cubed side of the meat mallet. Then sauteed the meat in the Le Creuset casserole. I added minced onion, a can of diced tomatoes and let the whole thing simmer on the stove (though I could have finished it in the oven--this goes in the oven at moderate temperatures.) The result was a tender Swiss steak and with judicious stirring from time to time with a spatula to release the meat from the enamel surface, it was an easy cleanup.
Unlike teflon, you do have to stir to avoid catching the food on the bottom. I find that a nylon spatula, shoved under the meat from time to time, releases it well. But I'd advise you never really leave this kind of pot to cook on its own even on the lowest heat unless you have a heat spreader or even heat. Our gas stove seems to create hot spots under the surface, so I keep an eye on it from time to time.
The cleanup is easy--no abrasives or rough pads, please, but a good soaking cleans it up with a mild scrubbing nylon pad. The cream enamel does stain from tomato and caramelized foods, quick cleanup mitigates this, but over time, you will see some darkening. This bothers some people but as long as the surface is intact, we are ok with a bit of staining.
If you do a lot of skillet cooking and like Le Creuset, this piece is wonderful and it can go from stove to tabletop because it is quite pretty.
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Le Creuset manufactures porcelain enameled cast iron cooking vessels as well as other products. Le Creuset casts these cooking vessels from molten iron poured in sand moulds that are used only once. For this reason, one pot may look like another, but each is unique in its own way.
Cast iron is a highly efficient material which absorbs and distributes heat efficiently. It is recommended that cooking with cast iron is done on low to medium heat. There are exceptions like boiling water where cooking on high heat is appropriate and okay. Remove cast iron from the heat and it does not cool off quickly. This helps your food stay warm while serving. Beware; iron tends to be heavy so these cooking vessels tend to be heavy as well.
Cast iron is an effective material for cooking so why cover it with enamel? Iron tends to rust; iron oxide (rust) doesn't add any complimentary flavors to your food. If your cast iron cooking vessel was not enameled, you would have to season and maintain your cooking vessel. Adding the porcelain enamel not only looks good, but has multiple benefits. The enamel, being a solid coating, is one of the most hygienic surfaces to cook on, does not stain, absorb odors, retain flavors, and is easy to clean. The enamel can be damaged, so limit cooking tools to plastic or wood.
The benefits of cooking with Le Creuset cast iron are many, but lets get down to the buffet casserole specifically. 5 quarts can be a lot of space when it comes to casseroles, so consider your recipes when determining the size you need. The buffet casserole tend to do best if at least 3/4 full. Any less and you may overwhelm your food with heat evenly dispersed in the pot.
With a large flat bottom that curves up this pan resembles a curved sided saute pan the only thing missing would be a long handle. The tight fitting lid is mostly flat with curved sides. This lid seals in heat, moisture, and flavors and can be used to hold your meat while you are making a sauce from the drippings. Its shape and design makes this an extremely versatile pan.
I tend to use this pot for simple braising more than anything else. It easily holds a cut up large roasting chicken and other ingredients very well. But once you get past the basic functionality that lends itself to recipes such as paella, coq au vin, and basic casseroles, you can really open up the possibilities.
Keep in mind this is a 5 quart pan, feeding two out if it is ridiculous unless you want plenty of leftovers. With that in mind, how about roasting a chicken in it with potatoes and vegetables all in the same pan soaking up those juices? Pineapple upside down cake or bread pudding for when you need to please many guests, making spaghetti sauce which you can later braise your meatballs in, poaching fish, or sauteing pork chops. The possibilities almost seem endless.
One feature that people tend to complain about is the cost. The cost does seem steep compared to other pans made from other materials. Heck, cast iron doesn't seem like it should be expensive when comparing to that old cast iron pan past generations have used for cornbread and camping. However the manufacturing process requires making a mould for each and every pan produced. They then go through the enameling process before shipping these heavy pans. If you take what goes into making and distributing these high quality cast iron products, the cost tends to make sense. Then consider that this pan will easily last a lifetime when taken care of.
Here is one of my favorite recipes I use this pan for:
JAMBALAYA
1/4 cup cooking oil
1/2 lb. boneless cooked chicken, cubed
1/2 lb. smoked sausage, sliced
1 large chopped onion
1 large chopped bell pepper
1 bunch chopped green onions
1 cup chopped celery
2 cloves garlic, minced
1 16 oz can tomatoes, drained (reserve liquid)
1 tsp. thyme
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. salt
1 1/2 cup converted rice
1 1/2 cups chicken stock or water
1 1/2 tbsp. Worcestershire
2 lbs. peeled and deveined raw shrimp
1) In your Buffet Casserole, saute diced chicken if not pre cooked, remove and hold in the lid until later. Use oil as needed.
2) Saute sausage until lightly browned. Remove from pan and hold in the lid.
3) Sautee onions bell pepper, green onions, celery and garlic in meat drippings until tender. Add tomatoes, thyme, pepper and salt. Cook 5 minutes.
4) Stir in rice.
5) Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil, reduce to a simmer.
6) Add raw shrimp, chicken and sausage and cook uncovered, stirring occasionally for about 30 minutes until rice and shrimp are done.
PROS:
Extremely versatile
Efficient absorption and distribution of heat
Hygienic enamel cooking surface
Does not stain, absorb odors, or retain flavors
Easy to clean when not abused or misused
Can be transferred from stove top to the oven to the table
Can easily last a lifetime
CONS:
Its heavy, as cast iron tends to be weighing in at about 15.5 pounds.
T-fal A8211394 Initiatives Oven Safe Nonstick Inside and Out 10.25-Inch Square Griddle Dishwasher S
Nice griddle but the center is higher than the edges.No, I did not overheat it.So when you pour on eggs or something liquid, it runs out to the corners.
The Teflon portion as well as the aluminum bottom is very nice and well woth the small investment, however, the handles seem to get loose too much. I have to tighten regularly
This griddle was bought as replacement for another that was losing its non-stick coating. I was disappointed that this one was smaller. It is advertised as 10 1/4 inches, but this is OUTSIDE measurement. My old one is 10 1/4+ on the INSIDE. Inside measure is ~ 9 3/4 inches, a tight fit for 4 burgers, which the old one handled easily.
The non-stick feature seems sturdy, and did 2 burgers with minimal clean-up.
The griddle is 'handle-heavy'. When I put it on to heat before adding food, it wanted to tip toward the handle.
I'll probably keep it, but I don't consider it a suitable replacement and haven't tossed the old one yet. It will handle light duty well. I've only used it a couple of times, but haven't noticed any warping. Sometimes if aluminum is cooled too quickly (thrust under cold water when very hot), it can warp. This one is light enough, this could easily happen.Great non-stick griddle. The cooking surface is HUGE, and my grilled cheese sandwiches are the best in town! EASILY cleaned.I am enjoying this pan and believe it will serve me well. However I thought I was getting a pan with the red ready indicator in the center and I did not. The key I believe is to not cook above Medium heat. I had used non stick pans at much higher heat in the past and I blame their breakdown on that mistake. So for the two months I have owned this pan I am happy with it.
Progressive International Stainless Steel Splatter Screen
This thing is exactly what I was looking for.Sturdy and durable (doesnt bend) with an ultra fine mesh screen.I think this is the 13 inch size (use for 12 inch skillets).It may seem that it is easy to find a splatter screen, but most of the ones out there are crap so people end up breaking them or not using them.I was looking for a good one for months, and this is the best out of the dozen or so that I looked at (including the ridiculous $50 All Clad model).Although not absolutely necessary for me, I like the added feet so that you can set this down without making a mess.
I did not originally intend to purchase this screen.Rather, I fancied a dome-shaped model which I saw in a store, twice as expensive as this one, until I read a Cook's Illustrated review which slammed the domed screen as working 'equally poorly on both small and large pans' (!).Their recommendation was an AMCO model with fine mesh, similar to this one but a bit flimsier, without the little feet, and a bit more expensive.They didn't test this model, but I wish they had, as it's the best I've seen.
This screen improves upon others with its fine mesh (more effective at catching spat oil), its heavier-gauge frame, and its little feet that keep the screen off the counter top, reinforce the screen's mesh, and serve as a trivet.Not just for light duty, either -my wife and I made a pork-loin fricassee in our big copper saute pan, which weighs about 9 pounds empty, and then plopped it down on top of the screen-as-trivet for table service.Impressively sturdy for a nine-dollar item!
The only irritation was that the half-inch feet prevented me from storing the screen between our microwave and the shelf above it, as we'd previously done with the drugstore model.(Which melted, hence this fine replacement)The solution became obvious after dinner -store it under the heavy pan.
If you need a good splatter screen, buy this one.All the others we saw have some detail or other that falls short.This one is cheap, elegant, sturdy, and big enough for a 12.5" (32cm) frying pan.Save yourself the trouble of fooling around with the lesser models, I've seen none that can stack up, let alone at the price point which Amazon is offering this one.
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Progressive International Deluxe Splatter Screen A pleasant surprise, it does what it was suppose to and does it well!The additional bracing across the screen area helps keep the screen not only flat on the cooking pan but the additional weight holds it there, unlike the competitions lighter weight models where the screen tends to tip towards the handle.The three little feet let you set in on the counter when removed and while they don't stop it from dripping a little, it's a lot less than putting the competitions screen down.It cleans up easily and is dishwasher safe!A "Thumbs Up" winner at a great price!Oh yes, it really does stop the grease and oil splatter!
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This biggist advantage of this product is the very small holes in the screen.I have used other screens but they do not stop splatters nearly as well.I use mine almost every week and it has performed well for almost a year.I hand wash only.Also, the screen has changed colors from use but that has not affected its performance.Want Progressive International Stainless Steel Splatter Screen Discount?
I was a little hesitant to spend over $10 for a splatter screen as most of them really aren't worth more than a few bucks.However, I am VERY glad that I spent the extra money on this one.
The quality of this item is top notch.It's much more sturdy than any others that I've seen.I've been using this splatter screen for a few months now and still love it.The feet on the bottom are very helpful in controlling messes.The handle is terrific (some screens only have either a D ring on the top or a thin handle) and seems to stay cool while in use.
This even got raves from my mother.
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Lodge Logic LGPR3 Pre-Seasoned Round Cast-Iron Grill Press
This is something that had been on my wish list for a while.I had not used one before but I liked the concept.Finally got one for my birthday a couple of years ago, and this has grown into one of my favorite tools.For bacon, nothing is better.I cook up 5 pounds at a time and freeze in 4-slice packs, and this little beauty makes the cooking process easy.Nice flat pieces that are great for that after-work BLT.Works great for panini and is definitely cheaper and easier to use than a specialized machine that does the same job for 5 times the price.This is a real low-tech old school way of cooking that proves over and over again why its still so popular.
I have one of these and may end up with another.After checking a previous review, someone obviously doesn't understand function as opposed to just looking good.The only thing he rated highly was a cookbook...
I only wish this came in a size that would properly fit a 12" frying pan for when I'm cooking breakfast for a crowd.
No complaints and I know how to clean cast iron.
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When you grow up with flat bacon, nothing else is good enough. So I made the plunge and bought this press for the sole purpose of cooking flat bacon in my cast-iron cookware. That makes this an expensive uni-tasker for me (which, along with the screws, is why I only gave it 4 stars), but I still think it was a good purchase.The construction of the press seems high-quality. It is indeed heavy, but I have no concerns about the handle coming off or anything like that. You do need to assemble it, requiring a flathead screwdriver and an adjustable wrench or pliers, but it isn't difficult. The screwheads sit in an indentation on the bottom of the press and are exposed to the food/cooking surface. The hygiene implications of that might be a problem for some, but those people would probably not like cast-iron anyway. However, the screw indentations are deep enough so that the screws aren't capable of scratching the cooking surface. Cleanup means wiping with some warm water and using a stiff bristle brush if necessary. Dry off and coat with a thin layer of oil.
Use is quite simple. I can't imagine using the press on steaks or burgers since that would press all the juice (not necessarily fat) out of them and make them dry, but it's perfect for bacon. With extened use the wire handle will get warm, but never necessitated the use of mitts or gloves. One thing I noticed while using the press is that you will want to use a pan at least somewhat larger than the press. When I used the press with my cast-iron pan with a 7" bottom, the fat from the bacon had nowhere to go and would end up rising up and over the sides of the press, pooling on top of it.
Overall, it's a well constructed press with the only real downside being the exposed screws on the bottom. The handle stays cool and my bacon stays flat. A bit of a luxury, but worth it for me. Also, if you are going to use this for bacon, do yourself a favor and save the bacon grease to cook with or to season other cast iron vessels with later.
Read Best Reviews of Lodge Logic LGPR3 Pre-Seasoned Round Cast-Iron Grill Press Here
L5SK3 Lodge SkilletLess than $9.00 and easier to clean up than messing with the two screws.
weight is comparable to the bacon press
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The press functions well enough, but as other reviews have mentioned the handle is shotty. It's held on with bolts which get gunked-up with grease and crud. I have to disassemble the handle (with tools) to clean the press thoroughly. The coiled handle doesn't stay cool enough to touch anyway, so why not use a one-piece design like the Lodge panini press? One good bonus this press offers is I can use it as a lid for the Lodge 6.5" skillet, which doesn't have an available lid.Save 29% Off
T-fal A857S294 Specialty Nonstick 8-Inch and 10-Inch 2-Piece Fry Pan / Saute Pan Dishwasher Safe Co
You can't beat the price on these decent non-stick pans.All our non-stick pans lose their non-stick properties in a year or so, so why pay more for fancy pans that don't last any longer?Non-stick pans don't like high heat, so these are not the best for searing or other high heat cooking.For that, we "stick" to good old cast iron!
We have been using T-Fal pans for many years.They are good quality and cook very evenly. We highly recomend these for your everyday cooking.I gave it 3 stars for the nonstick surface.Nowhere in the product information did I find that they are not suitable for glass (ceramic) cook tops.The medallion on the bottom causes it to rock, but if you aren't doing any serious cooking on these small sizes you could probably live with it. I was told they were recommended by Cooks.I subscribe to Cooks and if I can find that issue I'll drop them a note. Because.....I keep a set of Chantal lids, and when I put one on (tried)it didn't fit because the skillet was out of round!Bad quality control.these pans are great. they were voted number 1 on america's test kitchen so i gave them a try. i will never spend the big bucks on another nonstick frying pan again. they surpass even the ones i've spent 150.00 on. you wont regret a purchase from t-fal!!!!!!!!!!!!!!!!
I opted to purchase this set instead of the ($!@) more-expensive cobalt blue pans to replace those in a full set that I totally wore out through the years. I was afraid that the lower price was a clue that the quality would be inferior, but no-o-o-o! T-Fal, I love you. (And I don't care that you don't match the rest of my set.)
Heavy duty, fabulous non-stick, easy to clean... Love them!
WMF CeraDur Profi Non-Stick Serving Pan, 11-Inch
I am not a big fan of nonstick cookware. I purchased this pan as well as the WMF CeraDur Profi Non-Stick Serving Pan, 8-Inch for DH when he wakes up thinking he has a new skill and tries to cook.I like the Scanpan skillets for this purpose but the handles take up valuable space.
I chose the 11 inch pan over the Calphalon Commercial Nonstick 10-Inch Everyday Pan with Lid, All-Clad Stainless Steel Non-Stick Low Casserole Gray due to both pans having rivets that would be difficult to clean around.
The Calphalon Commercial Nonstick 10-Inch Everyday Pan with Glass Lid is a great buy at $49.99. The only reason I did not go with it is the rivets on the pan's interior which would make it difficult to clean around. Also, the exterior can be dinged more easily than the WMF. DH is not known for his light touch.
Thispolished SS coated aluminumis very well constructed. The transtherm base makes the pan heat very evenly. The handles are very comfortable and easy to hold onto when sautéing,stirring , or turning. This pan can also be used in the oven. This is great when starting something on the stovetop and finishing in the oven. The pan and handles are well constructed and comfortable. The 11 inch is labeled made in Germany. The 8 inch is labeled made in China. I cannot detect any difference in the quality of the construction or performance.
I stated earlier I am not a fan of nonstick cookware. I use Cast Iron skillets as my nonstick unless I am preparing a dish that calls for acidic ingredients. That is until I purchased these 2 pans. I find myself using these so much esp. the 11 inch. It accommodates so many dishes , performs extremely well and is very easy to clean.
I stll use nylon or wooden utensilsand Misto Gourmet Olive Oil Sprayer, Brushed Aluminum with olive oil instead of PAMto protect the nonstick finish .
This is my first puchase of cooking pans from this company. I have no regrets. The construction and performance is outstanding . They are a pleasure to cook with.
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Joyce Chen 22-0050, Pro Chef 12 Inch Peking Pan Uncoated Carbon Steel
What I like about this pan:1) Its not too big and its not too small. It is heavy but not as heavy as cast iron. I love the size and weight.
2)It has a larger flat bottom area than a typical flat bottom14-inch wok.
3) When a Chinese recipe calls for it,Peking Pan can be heated up empty over a high flame until screaming hot without damaging it, and there is no teflon to worry about.
4) The pan seasoned up quickly and turned black right away.
5) I think this is pretty much the same pan I bought back circa 1970s-1980s from Joyce Chen that was called Peking Pan, but which had a coating of some sort which eventually wore off and made the pan unappealing for me to use (I eventually threw it out). But while it was new and in good shape, I lovedthe way it cooked. This new uncoated version is the same size and shape and looks like it will never wear out. Best of all, it cooks just like the old pan did.
6) Its shape/design/weight make it great for lifting the pan off the burner and "tossing" the food like the pros do. If you have had trouble with this technique, this pan is well suited to learning and executing the pan toss technique.
7) This pan cleans up easily with an Asian style stiff bristle wok brush, and usually just a rinse in hot water takes care of it, but once a a while I will add one drop of detergent to the hot water for more thorough cleaning, yet not so thorough as to disturb the seasoned nonstick patina that develops with continued use of the pan. But either way, its quick and easy to clean.
NOTE: The one thing missing is a lid, but if you have other pots & pans, you can probably press another lid into service that will fit this pan perfectly anytime you need to cover the pan during the prep of a recipe that requires it. The other thing to be aware of if it isn't already obvious is that you shouldn't use it to cook quantities of acidic foods (such as a tomato spaghetti sauce) because they can potentially interact with the carbon steel and may impart an off flavor, and it can also break down the seasoned coating during prolonged contact with such foods. Other than that, I reach for this pan CONSTANTLY. Love it.
Had an expensive non-stick pan and it started to stick after a year so looked for alternative and found carbon steel seemed viable so gave it a try. The pan is very good quality with medium weight steel and good, balanced handle. It has a flat bottom so it works well on my gas stove.
The seasoning process took about an hour, but one thing that I did not expect was how much it smelled and the amount of smoke it generated. My kitchen and whole house smelled for 3 days afterwards. I probably used a bit too much oil.
After it was seasoned, I tried stir frying some chicken with vegy and wow it made a huge difference. It used to take about 12 minutes to cook over medium heat using the non-stick pan (because high heat destroys the non-stick surface). With this carbon steel pan I was able to cook on high heat and it only took about 6 minutes and it was much more flavorful! It's deeper so fits more ingredients and very easy to flip. A 3 course dinner took about 15 minutes to cook.
Is it non-stick? Absolutely! After cooking I rinsed it in hot water and scrubbed with brush then put it back on the stove and heat for a few minutes to dry it up then coat the inside with a few drops of oil.
For seasoning the pan, I would suggest using just enough oil to "coat" the pan and not so much that oil sits at the bottom otherwise it would turn into black tar. Just lightly coat it and burn for like 7-8 minutes until it starts to turn brown, not black. I have seen reviews where others do the seasoning on an outdoor bbq.
Overall, very good quality pan and truly non-stick when properly seasoned and a healthy alternative to non-stick. From what I have read, it's supposed to last a life time :)
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I've been using this pan daily for over a month now and so far it's been performing very well. Highly recommended !Read Best Reviews of Joyce Chen 22-0050, Pro Chef 12 Inch Peking Pan Uncoated Carbon Steel Here
It's a good size wok, however almost impossible to season the wok.Cook a couple of times, and finally throw it away.
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I too saw the good reviews and bought one. I followed the seasoning instructions that came with the wok to the letter, boiling the water in the pan, scrubbing the whole pan, and seasoning...etc. But I notice the bottom of the pan starts to get uneven, it does not lay flat on my ceramic stove top, so it won't transfer heat evenly. I then tried scramble eggs with my seasoned pan, and because it's my first use, I really just put quite a bit of oil in it, but the scramble eggs still sticks badly, and as I tried to clean off the sticking food on the pan, the previously seasoned layer flakes off from the bottom of the pan. This pan gets uneven bottom after proper seasoning, even with oil, still sticks badly. I have to return this pan, because this is just not a quality pan I have expected with this purchased. What else I can do with the pan?!
Revere 1400 Line 3-Quart Covered Saucepan
The other reviewer is right about old Revere Ware; its great stuff that'll last forever. However, newer Revere Ware, like what's being advertised here, is total junk. I own an old 2qt saucepan and a brand new 4.5qt Dutch oven. The Dutch oven isflimsy and the lid doesn't fit well. If you want good Revere Ware make sure it's from the USA (not Indonesia, like the new stuff) and OLD. Try yard sales or ebay. The only thing to recommend new Revere ware is the 25 year warranty. That is the only way the old and new products are comparable.
I bought one of these recently. The bottom warped after the first couple of uses, making it useless on my glass top stove. I tried to contact Revere about it with no response.
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I ordered this pan beacuse I liked the old RevereWare pan I have had and wanted another.I received this pan and could not believe how much lighter and of less quality it was as compared to the original RevereWare pan I have had for years. I looked on the botom of the new pan and it is made in China.IS IS A PIECE OF JUNK.I returned the pan.I would not recommend this pan to anyone.
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I received the 3 Quart Saucepan as a gift and was eager to compare it to the one I have had for almost 20 years.I have read other reviews that complain that the pan is "light weight" and "made in China." I found this pan to be of the same weight as my old pan with the same rivet construction and copper-clad base. The copper bottom is stamped "Indonesia" unlike my old version which is stamped "Rome, NY." While I'm disappointed it is no longer manufactured in the United States, I will say that it still seems to be the same trusted Revere "recipe."Of course, if I discover any problems I will update this review.Want Revere 1400 Line 3-Quart Covered Saucepan Discount?
The quality of this pot is complete junk.I made a mistake of throwing out the packaging and now I am stuck with this POS.The worst part about this pot is that the interior surface is very rough and covered with dangerous metal residue from poor manufacturing process.I spent 35 minutes scrubbing it off AFTER the pot was put through a dishwasher.I am still not comfortable using this for food preparation.They should pull this terrible product off the market immediately -it's simply irresponsible for this company to sell this crap to it's customers.
See attached picture -the paper towel on the left shows how much metallic residue was on the pot AFTER it came from the dishwasher.The paper towel on the right is the amount of residue that was still there after I scrubbed the pot with a dish washing sponge for over 10 minutes!
Le Creuset Enameled Cast Iron Round French Oven
Anyone serious about Cooking should have at least one cast iron pot and Le Creuset is the best quality available today.The 7 quart pot is perfect for anything which requires long slow cooking either on the stovetop or in the oven:stews, baked beans, pasta fagioli, paella, cassoulet, soups, etc., etc. An iron pot takes longer to heat up than say stainless steel or aluminum but it holds heat longer than either. I have even used my Le Crueset on the BBQ to bake a cake or make cornbread so as not to heat up the kitchen in the summer. In fact, this past summer when the electricity went out, I even made all the components of Lasagna Bolognese as well as baking it complete in my Le Crueset on the BBQ.It was round, shaped like a cake but it was delicious.I've had one of my Le Creusets for over 10 years (that calculates to 91 more years on the 101 years warranty!) with no sign of any obvious wear mainly because I have taken care when using it:wooden instead of metal spoons or spatulas and using non-abrasive cleansers on the interior.
I've used it for braising, deep frying, poaching, oven roasting and making stews, soups and sauces.I've used it to cook beef roasts, just about every cut of pork available, whole and cut-up chickens, ducks and rabbit.It works equally well on top of the range or in the oven.It's perfect for pot roasts with the veggies cooked alongside the meat.You can render beef fat in it and make perfect oven-browned potatoes, starting on a range burner and finishing in the oven without having to use another pot or pan.For big batches of chili or jambalaya, this is the answer -after you make it and have a meal, you can put the lid on and put the whole thing into the refrigerator.The next day, put it on top the range and let it stand for 20 minutes to shake off some of the chill, then fire up the burner on low and stir from the bottom with a wooden spatula.It reheats perfectly without scorching.It's great for frying anything because the sides are so high there are no grease splatters, making cleanup a snap.
Food will stick to the enamel lining, but it comes off easily with dish soap and a Scotchbrite sponge.Also, there's no problem putting either pot or lid in the lower rack of the dishwasher.Mine doesn't have a scratch or any discoloration after all this time.Just take reasonable care of it and use only plastic or wooden utensils, it'll last a lifetime.Heck, it'll probably last your children's and grandchildren's lifetimes too, giving full value for that 101 year warranty.Don't even think twice about getting one -put it in your Shoppping Cart and just do it.In fact, you'll also want it's 5-1/2 and 3-1/2-quart cousins for those times when you need the same versatility but with smaller quantities of food.So you might as well order all three of them and get it over with.Yeah, your credit card will be smoking for a few months, but you'll quickly forget about it when you discover how nice it is to cook with enameled cast iron -enjoy!!!
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I cook mainly soups and stews (they can be reheated over a few days so I don't have to cook every night.) But my stainless pots tend to burn if I leave them to simmer. I love this pot because it heats evenly and slowly, and the enamel is non-stick or nearly so. I keep mine out on the stove all the time because I like the way it looks--the red is very cheerful in our white kitchen.
My first test run was a batch of minestrone. My recipe takes three days as I make a double beef boullion to start, then finish off with the strained stock and added vegetables. The results were great.
This is a heavy pot and the enamel can chip if you drop the top (not to mention ding your floor.) So be careful.
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I can't add to all the glowing praise but perhaps I can help you make a decision about size.The 5 1/2 qt size is small enough to make small batches of any food and big enough to make double batches of stews and sauces.I have baked bread, fried, deep fried, stewed, braised, and boiled in this pot.I have a bigger pot and a smaller one, but this one gets used almost every day.If you are wanting to upgrade to this product line, this size is the one to start with.By the way clean up is a breeze-I have burnt food on, cooked tomato based sauces,burnt spillage on the outside and generally made a mess and my pot looks like new.If I had only one pot in my kitchen this would be it.Want Le Creuset Enameled Cast Iron Round French Oven Discount?
Twenty years ago when I was a teenage bride, I purchased this Le Creuset pot. At the time I couldn't cook, (I am now a graduate of Le Cordon Bleu), but fell in love with the look and colors of this wonderful product. My new husband didn't not fall in love with the price, he always says I can pick out the most expensive item in any line up! Well, twenty years later he agrees with me, and now he goes shopping for other Le Creuset items! This is the best pot I own. It looks as new as the day I bought it, and I wouldn't lend my Le Creuset out to a soul. It holds heat beautifully and makes sauces like a champ. I have purchased and thrown away many other brands of kitchenware over the years that couldn't hold a candle to my Le Creuset. I have read other reviews, and yes it is a heavy pot, but much like life you get used to the extra weight, and I almost don't notice the weight now ... of the pot I mean:) I will not buy anything else and plan on buying more Le Creuset in the future. FYI,the green pepper casserole dish is adorable, check it out!
Swiss Diamond Induction Series 10 Inch Open Fry Pan
My Sister in law turned me on to the Swiss Diamond non-stick fry pan last fall.And then I recently purchased an induction range so I had to overhaul my cookware.Amazon is the only one to carry the induction version of the Swiss Diamond pan.It's AMAZING.I would buy it 10 times over and recommend to anyone who is looking for a durable non-stick.The non-stick will not flake off over time, which means that you buy it once not once a year.Very Lightweight.Very conductive so I barely cook on high heat.
I've been an All-Clad fan for years for all my stove-top cookware. But, the two All-Clad nonstick pans I have, I've been very disappointed in.
So, I decided to give this pan a try. It's absolutely amazing. Nothing sticks to it, period. I have an induction cooktop and it works just fine. It does seem to be a little slower to heat up than the All-Clads, but nothing objectionable. I've put a couple of more of these on my birthday present list.
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I RMA'd this and the 8" version because neither of them work with my induction stove top!
I own and am very pleased with the 11" version which has never failed me in umpteen uses but, the smaller pans just do not work.
All of my other pans work on the same induction device so, this is very disappointing to me...
I really want to own a full set of Swiss Diamond induction cookware but, I'll never purchase another product from this manufacturer again.
FYI I am using a Duxtop model 8100MC, 1800 watt unit which has also never failed to function with any induction pan... except for the 8" and 10" Swiss Diamond pans.
PS
This is a minus 5 stars review of the product which I believe is a flawed design.
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Really heavy duty with a completely flat bottom, excellent for induction cook top, noiseless and nothing sticks. So far has not scratches, even with steel utensils.Truly for induction tops and more.
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Had to return this frying pan because it is not compatible with gas fire cook stoves. My propane burning, 5 burner top, cooking range is used most of the time but I do have a portable induction heating element that is used occasionally, so I was looking for a pan to use on both.I read all the specifications on this frying pan before ordering but was not aware of it not being gas flame cooking compatible until I received and unwrapped it. I then called the Swiss Diamond Service repsentative who confirmed this incompatibility.Save 22% Off
Ceramic Marble Coated Non Stick Cast Aluminium Fry Pan with Lid, 20 cm (8 inches)
I love these pans!I saw the StoneDine infomercials and wanted to replace my aging teflon set.But I didn't want to pay over a hundred bucks for an 11-inch frying pan.Last November, I found the 12-inch Marble Ware frying pan on Amazon for just under $39.The pan amazed me.It can handle high heat, doesn't stain, and cleans up ridiculously easy.At less than half the price of the StoneDine equivalent, this was a no-brainer!I did read one bad review about the chemical DEHP being in the non-stick coating, but I have not been able to verify the claims made by the reviewer, including the fact that she said there was a warning label on the pan stating that the nonstick coating contains DEHP and to "use at your own risk."Trust me, I really tried.The reason I'm replacing my teflon is that they leech highly toxic gases when more than medium heat is applied to them.The EPA has a scheduled ban on teflon in cookware to begin in 2015, unless the industry can figure out a way to keep it from breaking down under heat.Ceramic coated cookware appears to be the post-teflon future.
Because of my experience with the 11-incher, I purchased the 8-inch omelette pan and the 13-inch wok.They appear tohave a slightly different finish and design, but they are essentially identical in performance.My 11-incher has the trademark "Joy Cook" on the bottom and a completely black handle.The other pans have "KW" on the bottom and a chrome insert on the handle.Although I purchased them all through Amazon, my 11-incher (Joy Cook)was from M.V. Trading Company, and all the others(KW)were from SmartDeals411.
I'm not a professional cook.I'm just a single guy that wants stuff that works well and is easily maintained.Unlike most ceramic coated cookware, these are completely coated, inside and out, making clean up easier than any other pan I have ever used.
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I have owned several non-stick skillets and frying pans previously, but none of them came close to the quality of this ceramic marble coated non-stick cast aluminium pan. After using it for a couple of weeks I returned to Amazon.com and bought the pot version of the pan made by the same Korean manufacturer. I have seen the "As Seen on the TV" ceramic skillets but they are not made with the same layers of materials that make this skillet tough, truly non-stick, and a breeze to clean. Also, I prefer to buy from Amazon.com because you know exactly how much the item costs, including shipping charge, and the purchase is protected by Amazon.com, should something go wrong. I recommend this skillet for anyone looking for a true non-stick, tough, and easy to clean cookware.i just love these pans. Nothing sticks to them and they clean up very easy. i have had them for 3 months with no problems.Want Ceramic Marble Coated Non Stick Cast Aluminium Fry Pan with Lid, 20 cm (8 inches) Discount?
The pan is very well made and the cover fits perfict. Eggs slide right out and clean up was easy, perfict for me. The only problem it takes long to come, Amazon is usualy very fast.
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