Zwilling JA Henckels Twin Spirit Thermolon Fry Pan

It performed well initially but started to stick after one month of use. The coatings on the surface even chipped before I sent it back three months later. I had had all kinds of non-stick pans from major makers and I knew the coatings were the weakest area. With this concern in mind, I decided to buy one with the best full coverage warranty after my Cuisinart Green Skillet failed on me. Too bad this Zwilling Spirit fry pan turned out to be my shortest-lived non-stick pan.

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One good things about this pan is the warranty. I sent it back and "finally" received a brand new replacement in about 2 "months". Hope this replacement can last longer.

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BTW, I always took good care of my non-stick wares; frying only with non-metal turners and cleaning only with soft sponges.

I got fed up with replacing pans over and over and was also concerned with the safety of my coated pans. I had switched to expensive stainless steel pans but they were a little sticky and were not working at all for eggs. I happened to see this name and after reading the one good review {Thank you Qrysta} I took a gamble and order all three sizes. I am So Glad I did !!!!!

Right out of the box I noticed how beautiful and well constructed these were. These are very high quality pans! The handle, the rivets, the bottom of the pan are all top of the line. I haven't seen anything better in my 40 years of cooking.

But what you will love is the ceramic cooking surface. It reminds me a little of the coating on a top of the line hair flat-iron, but a LOT thicker. It feels really hard and really slick.

I put it to the test tonight. I looked up whether to use oil or not when cooking with these pans and could not find a definitive answer. So first I made a fresh corn stir fry with onions and peppers. I used less than a teaspoon of olive oil when I would normally use over a tablespoon. It came out wonderful, less oily and I noticed no fumes at all from breaking in the pan.

I allowed some of the onions to burn in the pan because normally they would become a little sticky/gooey. In this pan they kept burning and eventually turned crispy and they never stuck!

I could have used another pan, but since everything including the burnt onions slide completely out of the pan, I decided to reheat some sugary-sweet potato casserole in the same pan. It reheated great, no sticking and no burning and it slid out in one piece into the serving dish.

Again my pan was so clean, that I decided to saute some fresh mushrooms. Now normally I would use a few T. of butter for a pound of mushrooms, but I only used one half. I added onion, green peppers, the veggies came out very nice and colorful. Finally just to push the limits, I added some shredded cheddar cheese. The cheese melted nicely, I tossed it all together and again, the whole thing slipped so easily onto the serving bowl and not a speck or drop was left in the pan.

As far as washing, if it weren't for the rivets, I could have just wiped it with a paper towel and called it clean. Food did stick to the rivets, but that was it! So I did use soap to clean the pan. After rinsing, the inside was almost immediately dry becuase the surface repels water so much. I only had to dry off the back.

I tried searing steaks in them and they browned VERY nicely.I popped the whole pan in the oven to finish just as if it were a cast iron pan or Blue Steel pan.And the results wer SO PERFECT and again, cleaning was a breeze.Browned bits slid right off = plus no rush to clean them like I would have to with my steel pans.OH, How I love these!!!

The only thing that could make these pans any better would be to have two handles on the opposite side of each other to make pouring easier. I have weak hands and good quality pans always seem to weigh more but these weigh less than my stainless steel, even though they also have a nice thick bottom. Oh, and a lid would be nice too.

I just replaced my large electric griddle for the last time I hope when it wears out this finish will be available on all pots, pans and electric griddles and skillets!!!

I also purchased a top of the line Circulon just for eggs, and now wish I had not. I assumed these would cook nicely but never imagined how completely non stick they would be!!

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I just want to know what on earth is stopping them from making a POT Collection!

These pans make me wish I had never bought any other.

This elite Granite version of Thermolon is (for once) not just advertising hype everything slides out; meat, tater, eggs, burnt foods, cheeses you name it.

The balance and curved handle are a joy.Just be sure to purchase the SPIRIT line.The initial Twin Choice line, like the competing Multiglide pans from Demeyere, have a straight handle.Uncomfortable and easier to drop.

The interiorof this pan needs no preseasoning and no repeat seasoning like the Thermolons from Todd English.

They claim the handle is cool to the touch, I'd say coooler NOT cool.

The exterior remains just as grime free as the inside, super easy to clean.

What annoys some consumers is independent testing of all thermolon finishes seems either impossible or very difficult to come by.For that we still wait.

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Some people believe food is fuel.They're wrong food is art, and I love to cook.My favorite frying pans are All Clad, but I sometimes use one of our non-sticks, and am always disappointed.

I read a review on the Henkel's pans and asked for an 8-inch for Christmas.It felt heavy and comforting when I opened the present.

Since then, I've toasted raw almonds (for a cereal topping) twice, fried an egg, and cooked onions and leftover Christmas lamb.This pan performs so well that I may buy two more in larger sizes and retire my All Clads.I'm the last guy you would ever hear making a statement like this.

I have so much respect for this pan that I've told my wife that if she burns stuff in it or uses abrasives to clean it (completely unnecessary), the pan goes in the safe and only I will use it (male ignoramus attitude, but I'm in love again).

Ovenman

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I was a bit concerned because the ceramic surface wasn't smooth like those green ones you see on TV.It doesn't seem to matter though, they are just as non-stick, if not more so.I have both an eight inch and this ten inch pan.The eight inch, I use only for fried eggs and I use about 1/4 teaspoon of butter for flavoring.With the elcheepo green surfaced pans, the eggs would still stick and not slide out of the pan without tearing apart.I had to up the butter to 1/2 tsp or so.Not with these pans even without butter the eggs slide right out.You do have to make sure you heat the pan up, however.Anything will stick to a cold pan.

I'm dropping two stars off this rating because the ten inch pan is now badly discolored after just three uses.I'd thought of dropping three, but the ceramic surface is excellent.The eight inch pan is fine, I guess because I've only used it for eggs so far it hasn't gotten hot enough to discolor.I don't know what type of cheep stainless steel they used here, but I've had a set of Calphalon SS pans for over five years and they have absolutely no discoloration.I'm sorry, but a $70 pan should not discolor at all, much less after just three uses.I do hope Calphalon comes out with a set of ceramic coated pans.

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De Buyer Mineral Steel Country Pans

Before placing my order, I was not sure I really needed this, now it has become my favorite. After seasoning with potato peels as directed, it was stick-free from its first use, as is the case for 2 other pans by De Buyer a 7-inch crepe pan and an 8-inch omelet pan, all excellent and a pleasure to use -the pleasure given by the use of these pans may well be an important reason some people buy them. It feels right and secure in the hand, it has a certain balance, its quality is everywhere obvious.But the size of this pan may be a problem for some people.I could easily see that a 12.5 inch pan would fit my stove, but the size of the handle astonished me when I first saw it; I debated sending it back. It will fit inside the oven which is more or less average in size, but only sideways, not straight in.Others with small kitchens should think of the size of the handle, not the diameter of the pan.The handle alone is about 12 inches long, total length of pan including the loop handle on the other side is 26 inches. The handle, by the way, does not get hot where I hold it, though it does get hot down at the bottom,and this is after simmering a dish for an hour or more. The handle rises about 7-1/2 inches above the burner.

First rate in every way now that I am accustomed to it.I think it is a better choice than the ordinary 12-inch skillet like a deep dish chicken frier.So I give it 7 stars.

Delivery time was excellent, better than predicted by Amazon.

I've had this pan for about 6 months now. I love it. It cooks beautifully, cleans up like a dream it does discolor, but that doesn't affect the cooking and is easy to manipulate on the stove. I appreciate the long handle although that makes it a bit harder to store in a cupboard (I store mine in the drawer under my stove). This pan has all the advantages of non-stick and none of the disadvantages. It's much lighter than my cast iron. It should last my lifetime and I've already told my cooking son that he'll inherit it (and I hope to live and cook many more years before that happens).

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This is a nice pan, great non-stick without the coatings/chemicals, quite versatile and well built.

Ever see those restaurant pans that look very functional but with lots of little dings and dents? This is kind of like that but won't get the dings and dents because it's thicker steel.

That thickness adds some additional weight.

Have used it six months now and it's earned a permanent spot on the stove to have it ready at hand. Next to the pressure cooker (which I use every time I cook). And this on an induction stove for efficiency and speed. It replaces a black cast iron skillet that I've used for years, but which wasn't as high-sided like this one. The black skillet is nice and I still use it from time to time, but it's not the daily go-to anymore, this de Buyer is now.

Cleanup is usually just a rinse with hot water as recommended by the manufacturer.

For seasoning I never put it in the oven for hours as some recommend, but did boil potato skins to remove the coating it arrived with. Then heated on the stove to let it dry out and wiped on a thin layer of oil which I repeat every so often depending on use, but probably about once a week.

If you don't coat it, it will rust, though only a very thin layer as the steel is good quality and smooth.

It works well with eggs and frying in general. I also use it as a wok for stir frying and have even used it for chili (yes with tomatoes).

Overall very happy with this pan. Would recommend it highly.

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I will first say, French Steel pans are not "pretty".They are not shiny stainless or copper.What they are is practical.There is a reason why they are used in commercial kitchens, and that is for their performance.They are heavy duty, and conduct heat beautifully on just about any cooktop (work exceptionally well on induction) and will build up a non-stick patina just like your mama's cast iron fry pans over time.These are "lifetime" pans.I love the shape of this particular pan, for it's high sides, as well as the ergonomic handle.Because they're steel, they will rust, so you must care for these just like mama's cast iron.Some will look at this as an inconvenience or a hassle and that's fine.This pan is not for everyone.Think of it as a big steel wok.They get that black slick patina.These pans are for serious cooks who love good cookware.Follow the directions provided to establish your first layer of patina.As the pan is used, it will continue to improve.This is a pan your kids will fight for when your gone!

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I have some decent pans from All Clad, Le Crueset, Staub and this is my favorite. This is the pan that I reach for most in my day to day cooking. It has all the benefits of cast iron, at about 2/3 the weight. It is an excellent wok, the large flat bottom, high sides and the heavy iron will generate enough heat to stir fry properly on a residential stove. These iron pans requires some TLC but if you season it well, it will thank you with wonderful meals.

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Round Skinny Grill

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 grill 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 be done on low to medium heat.Using this grill on high heat can cause poor results for your food as well as making cleaning more difficult.Removing cast iron from the heat does not cool it 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.

Cleaning the grills are not quite as easy as its enamel coated cooking surface cousins, but is not that difficult either with a good stiff nylon brush and proper heating technique.When cleaning; be sure to cool the grill just enough so that the brush doesn't melt.It's advisable to have some warmth as a completely cooled grill will make residues stick more firmly to the surface.If needed soak the grill in soapy water for 10 to 15 minutes.

Since Le Creuset grills are not enameled on the cooking surface, you will need to break in the grill.This is a simple process of oiling the grill lightly before cooking on it.I use Pam, but vegetable oil could be used as well.Olive oil is not recommended as it tends to have a low smoking point.If you do choose to use olive oil, I would recommend having proper ventilation.Over time and use, the grill will take on a brownish-black color and require less oil.Since the brownish-black color is beneficial, do not attempt to scrub this off.Dishwashing the grill may also prevent or slow down the breaking in process too.

The benefits of cooking with Le Creuset cast iron are many, but lets get down to the grill specifically.This grill has a 9 1/2 inch round cooking surface with ridges and wells.The wells capture the drippings and fat while cooking for a healthy meal.Unlike products such as the George Foreman grill there is no top to press out all the juices which causes a drier meal.

To determine if the grill is hot, scatter a few drops of cold water over the surface, if they "Spit" and evaporate almost immediately, the surface is ready to cook on.All items should be "dry" before cooking, remove excess moisture by patting on a paper towel.Once on the grill, do not move constantly or distinctive lines will not be produced.I like to move three times after placing the food on the grill to produce diamond markings on each side.

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.

PROS:

Efficient absorption and distribution of heat

Can be transferred from stove top to the oven to the table

Provides a healthy way to cook

Can easily last a lifetime

CONS:

Its heavy, as cast iron tends to be weighing in at about 4 pounds

I have owned lots of "nonstick" pans & stainless steel, BBQ grills, etc. None has been as easy to use as this (or so worth using!) & I use it almost every day. It isn't that hard to clean really. I use an oil sprayer to pre-oil it (I use macadamia nut oil because of the high smoke point/health reasons but Pam should be fine), then I preheat in on medium heat (I have a ceramic top stove, which doesn't heat as well as gas, but I NEVER have to go higher than low-med to med). Once it's hot (a water drop "pops" on the surface), I put my meat, chicken, or fish & DON'T touch it for at least 5 minutes. Once the food releases easily, THEN you can turn it. But DON'T TOUCH before then! Our oven was broken for 2 wks recently & we didn't miss it. The only thing you might miss an outdoor grill for is that "smoky" taste. Otherwise, this makes beef, pork, chicken, & fish better (juicy with a wonderfully seared, carmelized surface) than most restaurants & with less effort than driving there! All I usually season with is sea salt & cracked pepper.

Cleaning is no big deal if you don't make a big deal. Trust me, I HATE things that take a lot of effort. Just take it off the heat, put some warm water in it to cover the cooked on bits & leave it alone for a couple hours (I've even left it overnight--no rust). It's an enameled surface INSIDE the pan, not just the outside, so you don't have to worry the way you worry about rust or leaving water standing in a regular cast iron pan (been there, done that). When you're ready to scrub, DO NOT use a scrubby sponge, which is a messy hassle & really does make the job harder (been there, done that). A PLAIN NYLON DISH BRUSH with good STIFF bristles is perfect & gets all the bits out of the grooves in no time (even at the sides). It doesn't remove all the seasoning either. Then dry it thoroughly & put it away for dinner tomorrow. I sooo love this pan, & I am sooo about quality and ease of use. I also love the Le Creuset 2 1/2 qt buffet casserole. I've had these for about a year & can't live without them. :-)

I will say that the outside of these pans will accumulate cooked on stains & I don't know how to get those off, but I don't have my pans out in view. I've tried Weiman Glass Cooktop Cleaner & a lot of elbow grease, which works. Be nice to know if anything does make that easier.

Despite this, I still have to give this pan a 5, just for the quality of food prep.

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This is by far my favorite and most used thing in my kitchen.... I am a pro chef as well as a mom.

I had noticed a review about it taking a while to season or keep from sticking --all that I did to get it to a great cooking level was... make sure the heat is always high to medium high.... then used a small amount of oil to coat food-best way to do that is to throw whatever you want to grill in a ziplock with a little olive oil and your seasonings.. when the grill is piping hot .. throw the food on and don't touch it until you are ready to flip. I bought a cow, pig and lamb at the auction .. so we grill a lot of meat... best things on here are thick cuts... rib eye... thick cut pork chops.. but asparagus turns out great too. And my kids love the precut chicken breast tender parts... like 2-3 minutes on each side. but make sure not to use soap when washing... only hot water to rinse it and then set it back on the stove to dry... the build-up is what makes the taste so great.

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i bought the LE CRUESET skinny round grill cuz i hate to use my long reversible griddle/grill for only a couple steak.it is my first Le Crueset purchase and was chosen for it's beauty as well as practicality;the "range-to-table" appellation clearly applies here with the glittering lava black pan surface and graceful iron handles, fired a brilliant contrasting enamel, in my case, Flame.the soft oval shape lets it double as a fajita pan.if you don't like the anvil-like weight of cast iron--and this is about as light as you can get in this series, not counting lids--you can easily hang the grill up as a work of art (make sure you use a stud finder though or you might have one less child or dog!).in the cooking arena, the pan lives up to all it's promises.it really does retain the heat and cooks wonderfully on medium, so you don't have to worry about damaging the lovely paint, which also covers the bottom.the upturned sides, just low enough to avoid a steamed effect, undesirable in grilled foods, insures no grease spills over.the only thing that bothered me is it's difficulty in cleaning, but that puts it in league with most of its competitors.

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Le Creuset cookware is my favorite, but this grill is an exception.It is an absolute nightmare to clean.I worked on it off and on for 3 days.My advice is to skip this item, and use the other, enamel-coated cast iron that makes Le Creuset so great.

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Brylanehome Square Electric Skillet

The Brylane Electric skillet is as described.The only problem I found is you cannot submerge it into a sink of soapy water to clean.If you use it occasionally, it's worth the inexpensive price.

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Kuhn Rikon Duromatic Family Style Pressure Cooker Braiser 5 Quart

while this kuhn rikon is certainly pricey compared to other cookers, the quality and elegance is unsurpassed by anything out on the market.i really like the shape of this particular model because it allows me to easily braise and cook whole pork loins or roasts since the opening is flatter and shallower then KR's other models.Kuhn also sells a pyrex glass lid that fits on this cooker so it can be pressed into service as a giant saucepan or skillet, or for bringing food directly to the table in the pot. this cooker is almost always used in our kitchen for meal preparation can't imagine life without it!

Awesome quality and it is not made in China. Great product, expensive but rest assured the last one you will need to buy. Get the lid with this and make a dual purpose item. Again the finish and the quality of this item is awesome. Great solid shiny stainless.

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This is one of the best investments I have ever made in a cooking pot. I was reluctant to buy it initially because it is expensive, but I have been using it steadily for ten years now and it's just great. I use it to make Osso Bucco, I braise lamb shanks and make venison stews. I prepare beets with it. It handles pot roasts and briscits very nicely. It significantly shortens cooking time and I find that many dishes that benefit from long cooking with an overnight rest can be be prepared for same day meals.There is a trick.... Since it takes very little time, relatively speaking, to braise something you have time to to let the dish rest for an hour or so to come together. You can then reheat it and you have something that would have required several hours of cooking all done in less than half the time and it gets the benefit of the resting time. If it didn't cost so much, I would have two. It's big enough to make braised shanks or coq au van for a family or a number of quests. The finish is nice enough and the surface area large enough to make a good presentation at the table. I can't find any downside to this cooker.

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I purchased the Duromatic Family Style Braiser after reading the many rave reviews of its quality and performance.Having owned a competing brand for many years, I was ready to be impressed by this unit.Unquestionably, it is a beautiful cooking appliance and the engineering and finish are superb.What detracts from my enjoyment, though, is a design detail that no one speaks of: the split handles.First, because of the wide and shallow shape of the bowl, they are unavoidably close to the burner heat source.They become too hot to touch.That's not an insurmountable issue.....after all, that's what potholders are for.But the problem is that these handles are also the means for opening and closing the cooker so they need to be manipulated, not just held.The upper and lower handle elements have to be rotated in different directions, requiring awkward manipulation of searing hot parts.It's a design defect that I revisit each time I use the cooker and I find it a troubling oversight in an otherwise nice piece of engineering.While I appreciate the wide, useable, configuration of this cooker bowl, I would not recommend this configuration short of a thoughtful re-design of its handles or its opening mechanism.

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I bought this as an alternative to my Kuhn Rikon pressure cooker/stock pot for times when I need to braise meats and then cook quickly.As advertised, it does exactly that with very little oil and then finishes the meal very quickly with very little water needed.It's quickly become my go to pot. I think the size is excellent for a quick family meal and for smaller meals as well, because pressure cookers can't be filled to the brim anyway.The only reasons I did not give a 5 star rating is that the 'stay cool' handles get very hot and would be easier to maneuver had one handle been longer.Also the box arrived very beat up from the seller.Fortunately the item was not damaged.I do prefer the newer turn top valve that I have on my 8qt stock pot as it is easier to see from a distance and a breeze to quick release.That however, is a personal preference and not a fault with the item and I still highly recommend this pressure cooker.

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Cuisinart CSK-150 1500-Watt Nonstick Oval Electric Skillet

I was a little nervous when I bought this skillet, since at the time there were no product reviews on it, but I was desperate, and since I had had good luck with other Cuisinart products, I took the chance.Am I glad I did!We were just beginning a major kitchen remodel, which meant that for at least two months I would have to improvise cooking facilities for 5 adults and a grandchild.This skillet has been a real workhorse for me, and a genuine lifesaver (and budget-saver) during the remodel.Its cost was no more than 2 dinners for my family at a moderate-cost restaurant, and I saved that much the first week by cooking those dinners at home in this skillet instead.Its large capacity makes it extremely versatile.I've used it to fry chicken, make one-pan dinners, cook bacon and eggs, frozen blintzes, pot roast, stir-fry meals, you name it. It makes a beautiful risotto, and I've even used it to cook corn on the cob and boil potatoes.Everything came out exactly as I'd hoped, or better. I am especially happy with the Cuisinart's solid, sturdy base that won't let the skillet tip over and endanger the cook (or the curious grandchild).I also love the sturdy nonstick surface, which after two months of frequent use is still like new, in contrast to some nonstick pans I've had where the coating scratches or wore off so quickly that by the 3rd or 4th use the food had to be chipped out.The temperature control responds very quickly, too. You can certainly buy a cheaper electric skillet, but if you use it frequently, a cheap pan will be trash in a short time and you may not be happy with the way it performs in that short lifetime.This Cuisinart is worth every penny, and I expect to be using mine for a long, long time.

I have owned this electric skillet for several months. This is my first electric skillet. I know, shocking, after 25 years of marriage! I love this skillet, and can not believe I did not purchase one sooner. I have done eggs with cheese, fajita's, sausage, etc. Nothing has stuck! The meat browns nicely, the eggs don't stick, everything cooks evenly and as it should.

Best of all, clean up is a breeze!I know the instructions say you can put it in the dishwasher, but I haven't even been tempted. A little dish soap, a little water and a swish with a dishcloth, rinse and dry and the clean up is done!

I wouldn't trade it.

*Update: I have now had this skillet for about 1 year. It still cooks great and cleans as easy as it did new. non-stick finish has been very durable, and the unite heats up nicely. It is nice and large so you can cook up a large amount of food at one time. This is nice when you are cooking for several people. When it is just me and my husband, I can cook the sausage and pancakes at the same time, then I only have one cleanup!

I do at times wish the cooking surface was more level. It seems to be a little lower around the edges. I assume that is on purpose to allow grease to drain.

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I have only had my Cuisinart Electric Skillet for approx. two weeks, but have used it almost every day since receiving it! I love it! Very easy to clean, nothing sticks to it.I have fried chicken twice in it, and it did a wonderful job of it. The chicken fried evenly and got very brown and crusty but no burning. I have fried pork chops in it, and it was the same, cooked perfectly. I have found it fries bacon much better and more evenly than trying to do it on my stove and so much easier to clean up because it doesn't spatter as badly as cooking in a more shallow skillet. Plus, my stove top is smooth glass and frying on it is always messy and causes the grease to burn onto it and then has to be cleaned with special glasstop cleanser, so I don't make a mess on my stove when I use the skillet. I cooked hamburgers in it yesterday and they were delicious, browned on the outside but juicy inside. The best I have cooked in a long time. I cannot praise this skillet enough!I have been searching for a 16-in. electric skillet for the past year but every one that I would find listed on Amazon (which is the same selection, or even better selection) than I would find in a local department store, and as I always read customer reviews before I buy (I feel this is the best way to find out about any product before actually buying and using it, from people who have it and have used it) they all had some bad features, either in the design or workmanship, and in the case of Rival, not good customer service.So I stayed away from every brand that I read about for the 16 in. elec. skillets.Then, just recently, I was checking out the food network website and noticed this oval shaped one by Cuisinart that they offered, and though the price was the same as on amazon, I went with amazon because of the free shipping. I was also hoping that amazon would have a few customer reviews for me to read so I could see how others either liked or disliked the skillet, but alas, there were none!I guess it is too new yet to have many customer reviews. Though it is not quite the 16 inches that I was looking for, the 15"X12" size has proven to be just as good, it easily holds a whole chicken without crowding. The one inch differenc wasn't enough to stop me from buying it.I knew Cuisinart was a very good brand, so I trusted the name, and took a chance and I am so happy that I did.It is pure joy to cook in this skillet. I haven't even put it away since I have had it, as I use it almost every day, I just keep it sitting on the end of my counter in the kitchen, where I use it.The only criticism I could offer is the shortness of the cord, but I have found this is true with every electric skillet that I have looked at, and was true with my old one that I gave my daughter when I purchased this one.It seems you can't wear electric skillets out, as I had that one for about 25 years! But back to the short cord. I think it is a safety feature so that you won't get caught in the electric cord and pull the skillet off the counter or table and cause burns to yourself or damage the skillet. And thankfully, the cord is just long enough to reach the outlet on the down-side of my counter top without having to use an extension.If I used it close to a wall with a wall socket, it would reach even better. But since I don't have a lot of counter space and the counter top range takes up so much of my space, it is more convenient for me to have it at the end of the counter top. And it is worth every penny of the hundred dollar price!I highly recommend it.

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I picked this out as a gift based on all of the positive reviews.The first unit arrived and looked OK at a glance.Upon closer inspection, I found some scratches on the exterior and weird spots in the non-stick surface.When I flipped the unit over, I found all of the model information is imprinted into the metal surface; including a serial number.That serial number had been covered up with a black mark and a second serial number has been printed below in black type.I confirmed with Cuisinart customer service that this indicates that the unit has been refurbished.

My order was for a NEW unit from amazon.com (not a marketplace seller).Amazon customer service quickly created a new order for another unit at no charge to me and provided me with postage to return the refurb unit.I was assured that the replacement unit would be new.A week later, the replacement arrived and it also has 2 serial numbers and even worse defects in the non-stick coating (rough spots).I am now returning for a refund.Buyer beware.Check your serial number!

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During my 30 plus years of marriage, I have owned at least 5 electric skillets. When the last one broke, I decided to do some research and bought the Cuisinart 150. I was skeptical about the oval shape since all my others were rectanglar and I felt that those extra corners meant more room. However, the shape does not matter. In fact, since most foods are rounded, the oval is better. The Cuisinart 150 cooks evenly, there are no hot coil spots on my foods. It preheats quickly and cooks very quickly also. it also lies level on my counter which for some odd reason the others never did. I don't think I have ever been so happy with a kitchen appliance before. I use my skillet at least once a week, for chicken, eggplant or veal cutlets, as well as for beef stroganoff or other all-in-one-pan meals. I would give this product a perfect 10. It is worth the higher price because it is so well-built and does such a great job.

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Universal Housewares Pre-Seasoned Cast Iron Pizza Pan

This is a fine cast iron griddle that is somewhat cheaper than the nearest competitor.It is pre-seasoned, meaning you do not have to go through all the steps of repeated oiling, baking, and cleaning the griddle to make it more non-stick.I did pre-season a couple times, however, as often the "factory" seasoning on these pans is not as good as it could be.

The griddle is approximately 10 x 15, with the 10 inches being the diameter of the round section, the 15 inches includes the handle.It is relatively lightweight, much lighter thanthan a cast iron skillet or square griddle pan.It makes the perfect sized pizza for one or two people in the oven.It also works on the stove top to grill bacon, pancakes, sausage, etc.

I cannot compare it to a lodge as I don't have a lodge griddle, but I do know it does the job and does it well at a lower price.

I just love this pre seasoned pan.It did not come with that nasty waxy coating on it that gives off a heinous odor when heated.It was ready to use....after a washing of course...

I have yet to make a pizza on it, but have used it for numerous other meals.

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When I purchased the Pizza Pan I assumed it was at least 12 inches BECAUSE THERE WAS NO SIZE GIVEN!

That is bare minimum size for a Pizza Pan, the one I purchased was 10 inches!!!!

I think that makes for a pretty SMALL PIZZA, SO LESSON LEARNED!

Sellers should ALWAYS include ALL DETAILS about their product!!!

Buyers, don't by a product unless they do!

I am retuning the product!

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Information on this item doesn't mention that it is only 10 inches in diameter. Other than that it's a great pizza pan that can also be used as a griddle. I love cast iron but wish it were 12 to 14 inches in diameter. 10 inches is an awfully small pizza!

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Good Cook Smart Choice Fry Pans

The pan itself is pretty nice -it's large enough, decently priced and non-stick (for the most part)

However...if you have an electric stove, it might not work for you.

When cold, the pan sits relatively flat against the burner, however once it heats up, it seems to warp so much that only the very center still has contact with the burner. This makes the food cook unevenly, and it wobbles a lot.

We tried making pancakes, without oil, which I can still easily do in my very scratched old pan, and the centers came out burned, while the outer sides still raw.

I like the colar and size.

I use this a lot to cook for small portion.

Especially for my kids.

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It is a nice frying pan, just a little light or thin. Isnt the highest quality but for the price its ok. Ive been using mine a few weeks now. It has a good non stick surface. Im pleased with my purchase

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This one is absolute great. Since i received this pan, all of my other pans had been abandoned for a long while. You can fine that a good pan does save your oil and what's more, you also save time and water to wash it after you finish using it. It is the best choice I have ever made. Love this pan forever.

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The pan works out just fine. The size is exactly what I need and it's also very handy. The price is quite reasonable as well.

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Lodge SCRAPERPK Durable Polycarbonate Pan Scrapers, Red and Black, 2-Pack

These little bastages come in very handy when it's time to clean your cast iron pans.If you've ever just simply fried a hamburger and got a good searing going, you'll often leave a little bit of what I like to call (and eat) "grill-scrapin's" and they can really glue into your cast iron cookware no matter how seasoned.I use the Lodge nylon brush on my cast iron cookware and most of the time that's all I need.But if you've got bits of food that are in love with your pan, this will save you a good deal of wear and tear on your nylon brush.Well made as is most of Lodge's products. Now I've gone and made myself hungry.

I ordered these when my PChef ones got lost in the move.They work great and I'm sure they were cheaper than the ones I replaced.Nice and sturdy (not flimsy at all)!

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These scrapers are actually designed quite well as long as you don't use them on a more-than-warm pan as they will melt. I've had that happen to me as I scraped a pan before it cooled as room-temperature steak burn can be tough to get off.

You can scrape the flat of the pan, get the corners and the walls easily because of this smart design. They should be a little bigger and are priced about triple what they should be. Frankly, I think each pan should come with one for free. I mean, you KNOW it costs nothing to make a 3" x 2 3/8" piece of plastic. Oh, and that brings me to the dimensions in the description: "7.3 x 4.9 x 3.7 inches." I guess that is for the package it comes in or something. The actual scraper is nowhere near 7". It is 3" x 2 3/8" and less than 1/4" thick.

Honestly, I rarely use these scrapers because they are too small and just mean another oily thing to wash. I just use my egg turner to do the scraping and since it's bigger it gets the job done quicker than these scrapers can. On occasions where I actually need to scrape with some force, I pull this scraper out.

So, it's a good product that works well on warm or cool pans but for 3 bucks each, it might make more sense to just use an old egg turner to do this tool's job and buy a nice new egg turner for cooking. Or you could spend 6 bucks on a new hard (not flexible) egg turner as it will get the job done quicker than these small scrapers.

They really should be an included item with pans and/or sold at a buck each thereafter.

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My husband ordered these little pot scrapers and I just couldn't imagine them really working. I thought they were cheesy and just another way to get a few bucks out of a sucker.Well, I was wrong!!

These little scrapers really do what they claim to do. My husband is the cast iron person and he cleans his pans with these little scrapers when something has been sitting too long and he needs to put a little elbow grease into it.

Here's a video he made on Lodge's 6" skillet. He shows how to clean the pan using one of these scrapers and then shows how to season the pan.

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This is a great little tool to help clean up your cast iron skillets (and others, too!).I've not had mine long, but so far they work very well to scrape off stuck on bits and look like they will last a long time.

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