T-fal Signature Nonstick Expert Interior Thermo-Spot Heat Indicator Dishwasher Safe 8-Inch and 10-I

I hadn't bought new cookware in ages. I visited my elderly parents and my mother of all people had these in her cabinet. After using them I found them really nice and decided to order some for myself. I'm very impressed with non-stick surface. We will have to see how well it fares long term, but so far I love it.

These are ok but nowhere near as good as the original T-Fal, it scratches easily, inside and out. Seems to be poor quality.

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I got this pair of frying pans, or skillets. I've been trying to find lids for them. No luck. I've contacted T-Fal Customer Service and this is what I got back from them;

("Our saute pans were designed as open saute pans.As such, they do not come equipped with lids nor do we have the lids available for purchase seperately.

However, universal lids which may fit depending on the size of the pan are available from several retailers.

They lids may be available at Kmart, Kohl's, Bon-Ton Wal-Mart, Shopko, Target and Elderbeerman.")

I've found and tried the T-fal "Universal Lid" and it doesn't come close to fitting these. The handles are higher than the rim of the pan and that wont let the lid sit flat on the pan. I have 3 drawers full with over a dozen different sized lids and not a single one will fit either of these frying pans. Or as T-Fal insists on calling them "Saute pans" The only thing I can do to use them is us a piece of aluminum foil to cover it and that is barely more than nothing. So even though I've had these for about 6 months I still haven't been able to use them.

And I know it ain't proper to write a review on something until it has been used. But I feel that the point that these do not have lids available for them needs to be posted. They are odd sizes and unlikely to have any other pans lid fit them. Since not having a lid available for it is pretty significant I feel that these only rate a 2 star evaluation. If they want a better rating, they need to make a lid for them, then I'll change it.

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Norpro 9.5 inch Nonstick Breakfast/Crepe Pan

From the day this pan is shipped, i have never left using it for making breakfast.It is the best for the pancakes.I just clean it with the wipe or a tissue.Because of the non-stick feature, i do not even put oil on the pan.I would definetly recommend this product.For a price of $9.00, i think it is the best buy for me.

I love crepes and plan on making several types of crepes using different flours. I made a batch a few days ago and they are already gone. The pan is easy to use and easy to clean up also much more reasonable than similar pans!

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I bought this pan as a "back-up" to my old trusty t-fal crepe pan that I use to make 2 egg omelettes. Sometimes we host brunches and one pan is not enough to keep up with hungry guests. Well, I received the pan, seasoned it with a little oil as suggested, and made my first omelette with it. Let's just say the t-fal has now moved to the back-up position and I may just pick up another Norpro for good measure. The anti-stick is great, the pan is light and heats evenly, ergonomics are good and it is the perfect size for 2-egg omelettes. Cleans up great in the sink and all I can't speak to yet is durability. However, it looks solid and well made, like most other Norpro stuff I own.

Now if you're curious about those omelettes, they're simple. Dice up whatever filler you want: ham, sausage, tomatoes, mushrooms, onions, greens, whatever, and cheese of course. Saute to your liking in saute pan. Heat the Norpro pan on medium low. Quickly while the pan is heating, fork whisk 2 eggs, some water (for fluffiness), and seasoning to taste (you can also wait to season afterwards). A little olive oil in pan but I use the corner of a paper towel to spread it about and then leave no puddles. Plop the eggs in and cook until almost dry, with a soft or slightly runny skin on the inside. You can carefully work the egg a bit with the edge of your spatula to make sure the runny egg gets to the cooking surface, just make sure it all ends up one cooked piece, with no holes. Add your fillers to one half of the omelette, and then fold the other half over with one of these Kitchenaid Classic Silicone Mixer Spatula, Black. The long, wide, and slippery spatula is perfect to prevent the omelette from breaking when you flip. I like to have a slightly golden brown on my omelettes. Enjoy!

UPDATE: After using this pan about half dozen times, the coating on the BOTTOM of the pan is starting to come off. The non stick seems to be OK and it still cooks fine. I'm starting to get a little suspicious on the durability, so I deducted one star and will update more as time goes on. I stil think it's a bargain at what they are asking but if you want a pan that you'll still be using years later (like my t-fal), this might not be it.

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Love this pan, have never made crepes but always wanted to.This is easy and it makes perfect crepes.I got a little crepe cookbook to go with it and Kazaam I am a master crepe maker!!

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OVEN CLEANER is dangerous. Unbeknownst to me, when I cleaned the oven with oven cleaner, it seeped into the pan drawer below, luckily the crepe pan was the only casualty, it ripped the nonstick right off.The pan was great, slick and the right size when I used it the only and only time. I am buying another to replace the destroyed one, would recommend to all for making crepes.

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Le Creuset Enameled Cast-Iron 9-Inch Panini Press

While shopping a retail cooking store, I fell in love with the Krups FDE312 panini press.A bit of Amazon research, however, turned up a disturbing pattern of sudden failures in this product. Research into other presses from Cuisinart, DeLonghi, Breville, Villaware, and others failed to produce a clear front runner.It seemed that each product had one or more issues non-removable grill plates, difficult cleaning, lack of grill ribs, flimsy handles, tendency to dry food, non-adjustable temperature, etc. Enter the Le Creuset 10 ¼" grill pan and panini press.You can submerge them to clean.They're coated with enamel, not Teflon, which means with proper care they will last two lifetimes (although they're only guaranteed for the lifetime of the original owner).There's no electrical element to burn out, no cord to store, no moving parts to break.Use is simple.Heat the grill on one burner (we have gas, but they're supposed to work with other technologies) and the press on the other.Wait until a spatter of water vaporizes almost instantly.Brush grill pan with some oil.Place sandwiches on grill pan.Pick up the press, brush on some oil, place on sandwiches and press for a few moments.Sizzle, sizzle.Wait until the cheese melts. Serve.The panini were just like what I'd eaten in Italy.I haven't owned an electric press, but I can't imagine they'd be better.Cleanup of the enamel surface requires a bit of care but, unlike every Teflon-coated product I've ever owned, that surface will probably still be there 20 years from now.And since the grill pan actually has sides (unlike every electric panini press I looked at), there was no side-spattering and thus no cleanup to do around the cooking area.The only disadvantage the grill/press combination cost me $150, about twice the cost of the average electric panini grill.But since many of the grill reviews I read spoke of this being their second (or third) electric grill, I suspect I'll make my money back over the next 20 years.

I bought the set of Le Creuset grill pan and press, but I considered just getting the press (which now would have been my second choice:traditional panini maker, this, the press/pan set) so I thought I would post this review here too.This works okay if you want to make one, maybe two sets of sandwiches at most. It may work better if you have a gas stovetop (I don't) but works passably with a flat top electric stove top (what I have) and I'm guessing it would work with electric burners as well. I got all excited reading other reviews about how this press will last forever (it probably will), how it is high quality (true), easier to store (also true), simple to clean (still true), has no breakable parts (yes, yes) and can also be used for other food items like burgers and chicken (probably also true). But I mostly wanted it for panini.

Using it: After opening it I read that this is not meant to be used with my type of cook top but I thought I could probably still make it work. And I did. But it took three batches of panini to get the crust I wanted. Too black, too white, just right-and I don't see how anyone, no matter the cook top, will avoid this process. No little dial to set like on a traditional panini maker for how you want your toasted product to turn out. Second, the instructions say, heat your pan and press on separate burners till hot. Then grease each piece and set the press inside the pan for a minute or so, then do your sandwiches OFF THE HEAT. Okay great. Now say you want to make more than two sandwiches, which is what the pan will hold. No problem for the pan, just put it back on the burner to reheat, but what about the press? It is now greased on the side you put directly in contact with the burner (perhaps more of a problem for electric ranges...). You can carefully wipe it dry (it's still hot) and stick it back on the burner, then grease it again (did that, annoying to deal with, but it worked). You can use the retained heat from the press and pan and get a much more lightly toasted second set of sandwiches (have also done that) and then you pretty much have to start over. With a traditional press you can just keep sliding sandwiches out, sandwiches in. I'm feeding a family of six, so to me this seems like a real selling point for the grills and a real drawback for the press.

After I mastered my pan and press I was all happy till I got to thinking, what would one of these taste like without the grill marks? Some of the traditional presses have two sided plates, one smooth, one ridged. I wanted to try a smooth panini. Luckily I had the wit to realize this would be a simple matter. I got out a plain old frying pan and made a no grill marks panini by simply using slighly thinner bread, and pressing the sandwich down with a spatula as it was cooking, then flipping it halfway through. I liked it better, but that is a matter of opinion. It did get me thinking though: I already have high quality skillets. Did I really just pay $150 for a fancy grilled cheese sandwich pan? Yes, I think I did.

I would say that the most value I got from this purchase is the little booklet that came with it urging you to mix spices in a small dish of olive oil, then to brush your panini bread with this mixture on the outside before making them. It is delicious. Don't think I would have thought of it on my own and my panini cookbook doesn't mention that great little idea, so kudos to Le Crueset for good cooking tips. But you may want to consider (as I wish I had), before dropping your cash: does anyone really need a panini maker? To cook something both sides at a time, thus saving a total of two minutes, and to imprint it with grill marks: is this worth $150 to you? Or $80 or $90 if you go the traditional press route? Before buying this or any panini press I would urge you to get out a heavy duty flat bottom skillet, assemble a panini, place it in the pan over medium heat, press it down with a spatula, and carefully flip it two minutes later. If this is tasty to you, you just saved yourself more than $100 and you are still enjoying a panini.

I hope to use this pan for other things, like burgers, steaks and chicken, to feel I got my money's worth out of it. It is a great pan, nothing wrong with it, thus the four stars. HOWEVER If I really wanted fancy grill marked panini I think I would rather have gone with a traditional press for the convenience of making multiple sandwiches, not using up more than half my stove to make what is supposed to be a quick and simple meal, and adjustable temperature control. Nor would I get one with multisided plates. I would use a frying pan for a "no grill marks" sandwich. Something to think about!

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I spend a lot of time in the kitchen.99% of the time I reach right past my Calphalon and pull out the Le creuset. It's big, bulky, and weighs a ton, but it is hands down the best cookware I've ever owned.I use my square grillet for everything from burgers to meatloaf, as it cooks as well in the oven as it does on the stove.I intend to never have to purchase another set of cookware in my life, so when I had to spend $50.00 for a panini press, I didn't even give it a second thought.This press heats evenly over the grillet, and gives panini the perfect press and crisp grill marks. The pan and press can be soaked so cleanup is a breeze.I would not recommend buying a cheaper version; you get what you pay for!

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Le Creuset, the absolute finest cookware in the world. If you're serious about mastering the art of any cuisine, by pass the 'status brands' such as Calphalon and the over priced All Clad and come to the mother of all cookware. I spent years in France at two major chefs school and would use nothing else. Expensive yes, but worth every penny. PLEASE go to: [....] and check out their history on the far right on the tab bar.

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We bought this instead of getting another panini maker.Works well, you just need to make sure to heat it enough and give it time.Not as fast if you are use to larger panini maker.

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Joyce Chen 20-1140, Pro-Chef 14-Inch Round Bottom Wok with Wood Handles

This is heavy, solid, and BIG. Lightly ridged sides keep food out of the oil. It's sturdy, well-made, generously sized -this is a real treat to cook with.

This is a rounded bottom wok. It's best used for cooking on a gas range. If you cook on electric, you'll want the flat-bottomed wok. It also needs to be "seasoned" they way you would season cast iron. If you do that, you will end up with a cook surface that cleans up beautifully. However, you do have to be aware of this when you scrub it clean don't use anything too abrasive or you'll have to re-season it.

I have been nothing but pleased with the performance of this pan. It heats up well, cooks beautifully, and the seasoning has made it lightly non-stick (just like with cast iron) and so cleaning up isn't a major chore. I heartily recommend this wok for anyone cooking over gas. I love mine, and I think you will love it, too.

I want to start out by saying that I've owned this wok for about 6 months now and it is still serving me well. There are also no issues with the metal or the cooking surface in general when properly seasoned.

My biggest complaint about this wok, is not about the wok, but those horrible seasoning instructions that is comes with! DO NOT FOLLOW THE SEASONING INSTRUCTIONS! THE PROCESS IT DESCRIBES IS NOT THE TRADITIONAL WAY OF SEASONING A WOK! Needles to say that process did not work for me. There are many instructional videos on how to season a carbon steel wok on YouTube. Do your research! There are many ways of seasoning, but none of them look like the instructions on the sheet!

The way I seasoned my wok:

1. I scrubbed the inside and out side of the pan with soap and an abrasive sponge to remove any leftover oils from manufacturing. ( this should be the only time you ever use soap in a wok without a non-stick coating! )

2. I boiled a good amount of water in the pan, like the instructions said, to help lift the oils left on the pan from manufacture and any leftover soap. (you don't really have to do this, but I did to be safe.)

3. Put the wok over medium to high heat until the center turns a dark metallic blue color. Once the center of the pan has turned completely blue ( I believe it take like 5 to 10 mins ) tilt the pan on its Side and allow its side to turn a dark blue color as well. Keep rotating the pan until the whole thing is dark metallic blue.

4. After the pan has changed color it should be ready to use. However, I didn't trust this. For a last measure of seasoning, you should stir fry a bundle of chives and sliced ginger until completely burnt. Using your spatula rub the chives and ginger on the sides as your frying. This helps to establish a patina on your wok, which will grow stronger the more it is used.

5. Enjoy.

Please do your own research into seasoning carbon steel woks. I have just posted my method for reference!

Otherwise this is an excellent wok! And has defiantly cooked some good meals! :)

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I purchased this round bottom wok years ago and fell into disatisfaction after using it a few times, having problems with sticking food and minor rust problems I put it in storage. More recently after seeing a video on wok seasoning and care I brought my wok back into service. I learned that proper seasoning and maintenance is actually easy when you incorporate it into your cooking experience. While I wish I had a gas cooktop I still prefer the round bottom because the wok ring allows you to set the height and gimble the heat to where you want it. I've been making some of the tastiest meals I've ever cooked in this wok, and rust is a thing of the past. Do all your food prep before heating the wok because you will be cooking fast. The cleanup is simple. Just run some hot water into it and a quick scrub with a stiff bristle brush and dry.

If you really want to see the round bottom wok cook the way it was invented for, you can lay it in the bed of a wood or charcoal fire. It makes backyard parties and camping trips really taste good.

Properseasoning is going to make lots of smoke the first time, so be ready for that. Also be aware that the hot oil vapors can flash fire, so be careful. My wok is now a primary cooking implement and I've purchased the ladle and spatula to make it easier and faster to cook with. I rarely buy chinese takeout anymore because I cook it my way now. The wok is also great for reheating stir fried leftovers. The wok now has a nice blackened color to it and is frequently a conversation starter.

Wok cooking is an art form and needs to be practiced to make perfect, but "perfect" comes in many levels and stages. So begin with proper seasoning and be adventurous and experience foods in a beautifully delicious way.

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Prior to buying this wok, I had been interested in buying a wok for some time. I did a significant amount of research and decided this one would be the best one for my money since a seasoned wok appeared to work better than a teflon wok and a round bottom also cooked better than a flat bottomed. I was a little worried that the handle might be loose according to other reviews, but I figured it would be something I could fix if it was an issue.

After I received the wok, I set out to season it. Make sure you don't use vegetable oil, since it will cause a lot of smoke. Canola or peanut oil works better. Also, it works best to heat up the wok to a really high temperature before applying the oil to a small spot with something like a paper towel and then repeating for each area. Using this method, no oil is ever sitting in the pot and it seems to work better for me.

While seasoning a wok was a new and challenging experience for me, I was able to do it without much trouble. The handle also proved to be fastened to the wok firmly without any issues.

So far I love it and have had no issues with it. Great product, especially for the price.

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Juat a "heads-up" for those of you looking for a nice Round Bottom Wok. This wok is listed as "round bottom", so I ordered one for use on my gas top stove. I specifically wanted a round bottom wok as I not only believe they cook more evenly, but I have a wok ring to use with it. Amazon suggested I buy a wok ring to go with this wok. When it came, it was FLAT BOTTOM! I was so disappointed, but ordered another (which shipped very quickly, thank you Amazon) and the second one was ALSO FLAT BOTTOM! I returned it, too. I am taking a break from the order-and-return cycle, but hope to shop again here with Amazon. I just won't order the Joyce Chen Round Bottom Wok...although the quality looks superb.

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Lodge Logic L8IC3 Cast Iron Lid, 10.25-inch

If you own the Lodge Logic 10-1/4-inch skillet, this cover allows for more versatility. It allows for even heating and dutch oven type use. If you prepare something, and just want to keep it warm, or use it outdoors and need protection. It also will seal in nutrients and flavorsbecause of the tight fit, and also the self-basting spikes. I used another lid in a pinch, but it didnt give me the same cooking results as the Lodge lid. The 3-quart chicken fryer, and 5-quart Dutch oven have the same size lids, and you can interchange those lids, but I found I was using them at the same times often, and needed a seperate lid for my skillet. For the price, it just doesnt make sense not to go ahead and have one.

I love the lid that goes with my Lodge Logic 10-1/4-Inch Pre-Seasoned Skillet. It is obvious that many other people love their Lodge cookware too.Ever since Joseph Lodge started making cast iron cookware in the 1800's --the company goes back to 1896 -people have been loving it and passing it down from one generation to the next.

If we decide to get a 3-quart chicken fryer or 5-quart Dutch oven, this lid will work fine for them too.The self-basting spikes keep the lid fitting snugly.

It came preseasoned and ready to use.We hand wash it and the skillet.We don't submerge it in water for long periods. Instead of draining it, we dry it with a dish towel immediately. The we spray it lightly with Pam(PAM-Original No Stick Cooking Spray, 3/8oz Cans) or rub it with an oil saturated paper towel. When we store it we place a folded paper towel between the lid and the utensil to allow air to circulate.

We try to remember not to shock it and the skillet by placing cold water in the hot pan.

I hope you find this review helpful.

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As far as I know, (I have the 8" and 12" equivalents of this lid as well), the 12" lid is the only one that has little flanges (?) that cover the spout portion of the corresponding skillet.So less steam will escape.This lid does not have those flanges, so steam will escape from the spouts.Also, the resulting hole will let dust/flies in.

When I got the lid, the "self-basting spikes" (see picture) were not on the description list, so I had really no idea what they were for.I thought it might have been a manufacturing artifact.Or considering that the pioneers didn't have much space, it had dual functions, like maybe you can use it double up as a grill, or use it to tenderize/hold meat, or play Chinese Checkers.The premise of the self-basting spikes is that as condensation forms on the underside of the lid, the liquid will drip down those spikes evenly on the food.I think it works pretty well the only real problem I have with this lid is that it is soooo heavy.And not clear.Oh well.

The lid was surprisingly easy to season, though.I thought I might have to cook on it to get it properly seasoned, but after 1 session in the oven, it came out better-seasoned looking than my matching griddle.

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I looked at it like this:

The 5 Qt. Dutch Oven cover fits the 10 1/4" skillet.

The 10 1/4" cover is $16.99

The 5 Qt. Dutch Oven is $26.99

If I subtract what I'd spend for the 10 1/4"cover, the D.O. Only costs $10.00 more. That's a big hunk of iron for a mere $10.00.

I did the same thing by buying the 7 Qt. D.O. with Spiral Handle because the cover fits my 12" skillet.

Also, I found a brush that works very well to clean the pans and lids Power Tip Dish & Glass Brush

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I had forgotten to order a lid for the pan I purchased last Dec.Amazon had the Logic lid that matched my pan.High quality as with the pan itself, and the lid also fits other items in the Logic line.Would recommend Logic products to anyone looking for a high quality cast iron item.

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Universal Housewares Pre-Seasoned Cast Iron Chicken Fryer

It's an OK product for frying but I have similar size Lodge Logic and Logic is thicker and more well made than this product. I will just use it for camping outdoors and keep my Lodge fryer in my kitchen. I suggest you buy Lodge Logic and you will be more happier trust me.

I ruined my beloved Lodge Logic Chicken Fryer a few weeks back: I accidentally left it wet with the cover on, and it started to rust.As you may know, the Lodges are sand-cast resulting in a sort of pebbled surface all over.Attractive, but very hard to properly season into a flat mirror-like surface.But worse, if it rusts, it's very hard to get all the rust out of the little dimples without strong chemical help.To be honest, I just threw it out.

Enter the Universal Housewares Chicken Fryer.To start with, the surface is pretty much flat inside and out -no pebbling.It's also slightly larger than the old Lodge, but it does seem to be made a little cruder than the Lodges (lid handle asymmetrical, a mere tab instead of a second handle).

It arrived, like many Cast Iron Skillets, with some sort of protective coating (probably wax-based).So I did have to wash it quickly with hot water and soap to get down to the actual factory seasoning.It sort of looked like flat black paint (it isn't, of course), but I applied another coat of seasoning with the oil/oven method, and it's perked up wonderfully.Looks great!

All in all, I would have to rate this item above the Lodges.It might be a little lighter, a little more simply-made, but the flat interior is such a benefit.

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Old Mountain Pre Seasoned 10100 3 Piece Skillet Set, 6.5 Inch, 8 Inch, 10.5 Inch

I do NOT recommend these pans. They were very pretty to look at (nice art work on the bottom) but not good for cooking. I bought them because I thought "Cast Iron" pans were all the same and the art work and price was a definite lure. Boy was I sorry! During their 1st use chips of iron kept flaking off into the food I was cooking. I'm sending them back immediately. Their appearance and price were good but the quality was not good. Their American competition, Lodge Logic, (and maybe who they are imitating) is MUCH higher in quality for not much more in price.

I am very pleased with these pans.They are heavy and durable made just like my grandmothers that she used to cook with when we went to visit.I also was impressed with the preseasoning.It made them very easy to use for the first time.This product is made to last a lifetime and so few things are made that well anymore.In fact, I just ordered the 5 quart deep frying pan with the lid and I am ordering the 4 quart dutch oven since these were so impressive.

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Bought these for christmas for my daughter.I was very very disappointed when I noticed the box sez 'made in china'.Because it was too late to return I gave them to her anyway.I told her that I had found a recall on cast iron skillets that are made in china because due to the coating they use. It's a paint that comes off in the food. she elected to keep the skillets said she wasn't going to cook in them anyway. She's painting pictures in them for a craft show.Use caution when buying anything made in china if you're going to use it to cook or eat with.

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Bought this set for my daughter, she just loves them. She is getting the hang of turning the burner off early and letting the food cook, saving energy.

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These are just what I was looking for.Cooking with cast iron is always a pleasure.For what it's worth, I always season cast iron regardless of what the label says.Definitely a high quality product.

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Country Kitchen 2 Light Pot Rack

My only complaint about this product is that the wiring is only long enough for lower ceilings.We have 10 foot ceilings in our kitchen, so it's hanging a bit high.Otherwise, it's a beautifully constructed pot rack WITH LIGHTS, which is a little more difficult to find.

Very happy with whole process. The pictures do not do it justice. Brushed nickel looks close enough to stainless steel to match the appliances, and the wood is solid, not a veneer. Very sturdy weighs a ton. Instructions for mounting a little vague, but the key is to make sure you have it anchored into ceiling joists. I used 3 inch lagscrews. The unit goes together very easily and is very attractive. good fit and finish. Defintely two thumbs up. I still cannot figure out what you would hang from the very top hooks. Only 8" of clearance and hard to reach. I think they are more decorative than functional.

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This pot rack arrived in perfect condition. The photo is pretty much what you get, but I think I would have liked to have seen how the top fitting looks too. The top chains (only around 50cms)come together in a metal plaque around 30 cms long. I have very high ceilings with beams and it's going to be quite complicated to have it installed ie I won't be able to use the top plaque and I'll need to get hold of more chain. Despite the minor problems, would still recommend it as it looks good in my rustic-style house.

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Strong, sturdy pot rack. Loved the extra lighting over my island. Top hooks are basically pointless, though, unless you're hanging coffee mugs or something similarly sized.

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Not alot of light like i thought it would have.I had to install another light fixure to have more lighting in my kitchen.

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KitchenAid Aluminum Nonstick 2-Quart Covered Straining Saucepan with Pour Spouts, Red

Needed a 2 qrt saucepan to replace the one from my T-Fal set that I wore out (it's really hard to find a good 2 qrt without buying another set).The built in strainer spouts are brilliant.There are actually two strainers built into the lid one has small holes, the other has bigger holes. I'll definately be looking for another one of these to replace the next saucepan.

My wife needed a 2 qt. saucepan to fill out another brand set of red enamel cookware. I found the KitchenAid pan on Amazon, and it is now one of her favorite pans.The strainer lid and pour spouts really add to the practicality, and the cool touch handles really work.Well made, with clearview glass lid.

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Bought this pot for my Mom last Christmas.She uses it daily and loves it!

Recently I tried to steal it away from her (I burned a pot and needed one badly), well needless to say I got busted with the pot in hand trying to sneak out the kitchen.Mom grabbed it and growled at me, "MINE!"

So, I bought my own and I love it! Easy to clean, cook and hold or release steam, etc.... nice saucepot! "MINE!"

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I received two skillets in this set for Christmas and liked them so much that I ordered this item to add to my set. I love it!My favorite thing is that you can drain right from the pot!Worth every penny!

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This was a present for a friend who loves it. The straining lid is very helpful and the bright color adds a bit of cheer to cooking.

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Update International AFX-14H Eclipse Coated Aluminum Fry Pan with Molded Handle, 14-Inch

Somehow I didn't realize how big a 14" pan would be. It's actually about 14.5" from edge to edge. The handle is another 11.5", making it hard to fit into a cupboard (I've settled for leaving it on top of the microwave). It's very heavy so heavy it's awkward to lift with one hand. The heavy base makes for pretty even heat distribution, better than I expected for an aluminum pan.

The non-stick finish is fantastic so far. It's great to have a large non-stick pan for big stir-fries, or for cooking four pancakes at once.

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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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Presto 22 in. Electric Griddle

• 07039
• Great for every meal!
• This griddle's extra-large cooking surface makes enough food for the entire family
• Control Master heat control maintains proper cooking temperature automatically
• Premium nonstick surface for stick-free cooking and easy cleaning

This griddle allows the user to revert to a simple but healthy method of preparing food.

Simple control and uniform heat over surface and easy cleanup.

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I love this grill.At first I was a little hesitant about using it because I feared it wouldn't live up to the other opinions.However one day I decided to make pancakes for my family, heated it up, and started dropping pancakes, and flipping them, before I knew it there were piles of pancakes, stacked pretty high.It cooked fast, evenly, and cleanly.I love it!

Just to add, the item itself works great, however, I accidently tapped the oil catcher on the counter, and it cracked.I dropped it later, and the handled end broke.It' kind of brittle.But the heatingplatform is great.

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Heats up quickly.Cooks evenly.Cleans easily.

Overall it has been awesome I wish all products were this great!!!!

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This was bought as a gift for my daughter to replace a broken one. She is highly delighted & the griddle is in almost daily use.

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Real happy with this! Only thing I use anymore to cook on...this is my first one so I'm not experienced with other ones but I know that this one works good.

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DeBuyer Mineral B Element Iron Crepe Pan, Round

This pan is amazing.Beautiful smooth cooking surface.It truly is non stick.You can prepare scrambled eggs, hashbrowns, etc. and there is no sticking.Omelets were a dream to make.Easy cleanup.Handle does not get hot when used on the stove top.A solid pan, not too heavy.Should last a lifetime.

Heat up time is extremely quick compared to regular stainless steel pans or non stick pans.You can get a nice brown sear on food very quickly.Pan also goes from the stove top into the oven or under the broiler to finish your dish.

You won't believe how fast the cooking time is with this pan.

If you are into enjoying making authentic dosas (South Indian crepes), I highly recommend DeBuyer organic, mineral, environmental friendly, good for health iron pan (not cast iron).Masala dosas made on this pan is so authentic, reminded me of my mom's dosas in my childhood.Even my mom doesn't make such dosas these days because she also uses non-stick pans :-)

This is a "one size fits all" pan, you could use this pan for multi purpose, like making Indian wheat breads (rotis, parathas), for crepes (dosas) and for any shallow frying.

If you plan to get it follow the instructions for seasoning before getting started.It says the more you use it gets better with its non-stick properties.I haven't tested it yet as mine is very new.As it says on the mini instructions booklet that comes with it, it is supposed to be good for health as it adds iron value to the nutrition with its pure/natural iron property.

BonAppetite!

~Sheelasree

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My wife got a DeBuyer Mineral B frying pan for her birthday. I was very sceptical about an iron pan without non-stick coating: I was sure stuff would stick and it would be a pain to clean. But I was wrong, very wrong. Preparing the pan for first use was very simple: just followed the instructions, it took 10 minutes. And NOTHING will stick to these pans, I've never seen a non-stick pan perform this well. The DeBuyer frying pan is by far, hands down, the best frying pan I've used. This is why we ordered this crepe pan too, which turns out to be just as good.

The crepe pan has a low rim which makes it easy to flip the crepes. The pan is light and therefor easy to handle. It is sturdy and the bottom of the pan is extremely flat. I don't see this pan warp unless abused. The handle is coated to prevent rust, but it will get warm/hot. Nothing sticks to the pan, it's really impressive.

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We got rid of our coated non-stick cookware many years ago, and switched to using only stainless steel.We've had good luck with the Emeril stainless cookware, which has been durable and useful.For example, when using butter in the stainless Emeril pan, I can cook an omelette and have it release by just jostling the pan.Not really non-stick (stainless never is), but it worked well enough.

Until now, that is.We're cutting back on our use of butter, and have taken to using a light mist of oil (like grapeseed) in our cooking.However, using oil on stainless simply does not impart the same slippery effect as butter (or lard), so eggs and other foods stick instead of releasing.

After some investigation, I found these DeBuyer iron pans, which are thinner and lighter than cast iron, but which claim to have exceptional non-stick capabilities without any added polymer coatings.And they work GREAT.These are less heavy than cast iron, but are still quite substantial, made from very thick and durable iron.

They come with a coating of bees wax, which prevents rusting during storage and shipment.Removing the bees wax is a bit of a pain, and I resorted to filling a sink with boiling water and submerging them to melt off the wax, then wiping away any residual coating.Even though this initial cleaning is pain, it's a one time thing and it's a natural coating, so still preferable to polymer-based non-stick cookware.

The next step is to season the pan, which involves putting a shallow layer of oil in the pan, heating it until the oil begins to smoke, then pouring it out.This step was relatively easy, and again is a one-time thing.

After that, the pan is ready to use.The first thing I made was a thin, five egg omelette, cooked with only a thin misted layer of grapeseed oil in the pan.The eggs released easily, cooked evenly, and the omelette came out perfect.

The manufacturer recommends cleaning with hot water and a sponge (no soap, no abrasives, etc), and they clean up well that way.Then, similar to cast iron, you wipe a little oil on them and put them away until the next use.The oil prevents rusting if you don't use them for a while.These pans are similar to cast iron in that they season as you use them, and the non-stick properties get better the more you use them.

Are they as non-stick as teflon?Not quite, but close enough to work for almost any typical cooking need.Are they more trouble to clean and store?Yes, they do require a little care and feeding.Can you put them in the dishwasher?Well, you can, but it will strip the seasoning and encourage rusting, so you don't want to do that.

However, they are made of iron, and that's it.No polymer coating to flake off and ingest.No poisonous fumes to emit and cause harm (check the warnings for using non-stick cookware around birds, for example).And we're able to cook everything with a thin layer of misted oil, and so far nothing has stuck even slightly.We highly recommend this cookware, particularly if you're looking to get rid of polymer-coated pans due to potential health issues.

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Loved this pan with the first use. Made sure I followedthe simple guidelines to prepare the pan. I made one of my best batches of swedish pancake. Basically slid off the pan. This pan worked beautifully on my new induction cooktop.

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Oxo Good Grips Nylon Flexible Turner

Anyone who reads my reviews knows I love and own many OXO products.When my "turner" broke (I actually call them spatulas, although I also call those flimsy things that get the cake batter off the sides of bowls spatulas, too, so . . . I could be wrong), I came online and looked immediately to OXO for a new one.The green naturally caught my eye, being my favorite color.This comes in many other colors, though, so pick your own to match your home.I bought it, and I LOVE IT!Not much more to say, really.It withstands very hot temperatures, so you don't need to worry AT ALL about it melting.You can even rest it on the side of a hot pan, while cooking, and it will be totally fine (just don't let the handle rest on or near your burner, of course).Dishwasher-safe and very sturdy.BUY IT and LOVE IT!

My only suggestion to OXO is to put out a few different sizes of this.I'd love to see one wider than this, and then another size even wider and perhaps a little deeper -for larger things like quesadillas and BIG pancakes (a treat around here).

I was surprised how poorly the head of this nylon turner stood up to the heat of my frying pan. The end of the turner is now blackened and somewhat deformed.The design and action of the turner are great but the nylon head does not hold up well to the extreme heat of the frying pan. The surface temperature of the pan can well exceed the 400F limit of the spatula. Be carefull not to foolishly leave it in the frying pan as I did. Should work fine for bakeware however.

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I ordered this lovely spatula to help ease cookies off a sheet without major crumbliness. Haven't used it for cookies yet, but I love how it worked for making a nice over easy fried egg. Slipped under it smooth as butter, just wide enough to fit an egg but not too wide to overwhelm the pan. Washes up beautifully in the dishwasher, no bending, no melting. Fun colors to choose from to add some pizazz to your kitchen drawer. Love it!

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How did I ever live without it? This is the perfect spatula for your non-stick pans. Omelets, pancakes, it's pretty perfect. I'm getting a third one.

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Overall this is a great product, however there is one very large limitation.

Pros

Quality The design is simply and the materials are good.

Value For the price this is a nice spatula/turner for your kitchen

Grip Now OXO Good Grip typically have great handles but I thought I would mention it

Cons

Heat This is not the product for high heat dishes, basically anything you are cooking on high with oil. Or if you accidentally leave this rested on the side of a hot surface. The reason is this is only good to 400F.

If you only want one turner then go for the OXO Good Grips Silicone Turner instead of this product, you'll be happy with the few extra dollars you spend.

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Brylanehome Toaster Oven, Griddle & Coffee Maker Combo

Bought this to use in our RV.We tried it out while dry camping with a Honda 3000 generator and I must say it worked like a charm.My hubby broke in the coffee pot and I did as the picture showed and made biscuits for the first time on an RV trip while frying some smoked sausage on the top skillet section.All three worked well at the same time.However, with the top and the bottom elements on, biscuits cooked kind of fast on the top.When I used the top and the bottom, only one of the elements up top were on but when only using the top, both elements are on.Also, as the picture shows, I was able to fit 6 regular sized Grands biscuits and cooked the other two while we ate the first six. :)I'll be trying some 6" Tony's pizzas in it soon.

Our RV has a convection microwave oven but I have yet to get the hang of the convection process but using this all in one made clean up after breakfast much faster so I can get back to enjoying RVing.Also, in the RV it is an extreme space-saver.Overall, I like it and it will get much use on upcoming RV trips.

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Norpro 3113 Cast-Aluminum Nonstick Aebleskiver Stuffed-Pancake Pan

I had a cast iron ebelskiver pan that I loved and then got a new stove with a ceramic cook top which suggests not using cast iron to avoid scratching the surface. This pan was my aluminum replacement of that original pan and it works great. It is non-stick and the quality of the non-stick was great so far. One thing with non-stick is that it worries me long term that it will wear off and I wonder what this pan will be like after a couple of years of usage...probably not too bad since I don't make these things as often as I use something like a non-stick skillet. Overall the pan is solidly made out of heavy aluminum the handle is not aluminum but is on the thing very secure. One thing they kind of hide from you in the picture is that the bottom is not solid but looks more like the reverse of the top minus the non-stick coating...this doesn't seem to cause any problems on ceramic stove...not having a gas range I'm not sure, but it looks like it would work well for that since the outer "skirt" extends down below the ebelskiver indentations so things should warm normally

Unlike some other aebelskiver (also ebelskiver) pans, this does not have a support ring around the wells on its underside. Without the support ring, this pan sat unevenly on my gas range grills, making it unusable. I imagine it would work well on an electric stove element, but that seemed too big an investment for me just to use this pan.

Thanks very much to the fabulous Amazon for sending me a return label and making the return process so straightforward.

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This is so much easier than the cast iron one I had, have used it 4 times since I got it. Had week-end guests, and they were wowed over. Never heard of these. They were going to order one when they got home. It's so easy to use, chop sticks work best, and with gas heat it's best to use a med. low heat or they brown too fast. Other than that, they are great, I make them the night before and put the in the oven to heat them through in the morning. Taste like they were just made. I love it.

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Bought this much more expensive pancake puff (Eng translation) pan because some reviews indicate iron or discount puff pans stick. 99% of the many puffs I made for my family worked! Very easy. Got the spiral bound AEbelskiver recipe book and also used web "fast" pancake recipes. Great every time! Put 1/2 pat of butter or similar in each well, had no sticking puffs and the pan cleaned up in seconds. Only gripe, besides price, is that the bottom of the pan is not flat. It is nearly impossible to use on my gas burner. I did a batch on the burner and several on a plug in griddle I had. Need 400 degrees on the griddle to get the pan hot enough because it is fairly thick (good thing).

Overall, get what you pay for--much more pleased with this more expensive puff pan than I think I would have been if I got a cheaper TV version that isn't truly No-stick.

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My husband originally wanted this pan he saw advertised at Williams Sonoma for a lot more money. After reading reviews on line, I purchased this one which cost a lot less and used regular, plain ole' grocery store pancake mix with a variety of fillings and had no problems whatsoever. I would recommend using chopsticks to turn them and use a cooking spray with no alcohol to preserve the teflon coating, but the pan is great.

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