Cuisinart 735-24 Chef's Classic Stainless 3-Quart Chef's Pan with Cover

I follow a strict regimen of man cooking, which allows for just one cooking vessel, one serving/dining vessel, and optimally, one utensil. This pan meets nearly all needs: part saucepan, part wok, and part saute pan. Brilliant.

I bought this pan in a department store on a whim; I had a gift card that was about to expire. I have some All-Clad and was hoping to find another All-Clad pan to add to my collection; I was not too surprised when I could not. I "settled" for this pan. It's not much of a "settle" because this pan is great.

I am an avid cook it's how I relax and I use this pan all the time right along side my All-Clad. I will be purchasing more Cuisinart pans in the future. For the price and the quality, you can't beat them. They are great on a ceramic top stove.

I did notice that food stuck the first time and that discoloration did appear the first few times. This is normal for stainless steel pans. Just heat up and deglaze to remove the food. For the discoloration... just keep going, all my stainless steel pans, that have been discolored, have gone back (to a stainless appearance) after I use them a couple more times. Just keep in mind that because this is a quality pan, the heat will not need to be nearly as high as with other pans. Heat being too high can cause permanent discoloration and can ruin a pan.

Over all great pan great buy.

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I waited a year after purchase to review this pan so that I could mention durability -but within a month of buying it, this became the most-used piece of cookware in my kitchen.It's big enough to do a quick saute for 1-2 persons, but if like me you do much cooking that requires reductions (stocks, sauces), you'll adore this pan.I'm crazy about it, and it's also shown such durability that I've subsequently bought 4 other pieces of Cuisinart stainless steel.As good as All-Clad products are, I honestly think these Cuisinart pieces are just about comparable to them... for a fraction of the price.

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First off, I am a devoted Cuisinart cookware fan; I own nonstick hard-anodized, stainless steel and Multiclad pieces. I bought this piece because I couldn't find a Multiclad Chef's pan in any size.

It's very nice great, mirrored finish interior & attractive brushed exterior, with a safe, good-fitting (not too tight) mirrored lid. It's lighter than Multiclad in weight, as you'd expect from stainless steel. Heating is even, the capacity is generous and the shape accommodates most utensils down in the 'seam' where the pan bottom meets the bowl. If you know how to cook with & care for stainless steel, Cuisinart's will not disappoint you -it's very forgiving and easy to clean.

I tend to use my glass lid (their lids are completely interchangeable) when cooking with this, and I think it's a little too small to use in place of a wok, unless you're only cooking a meal for one or two people. But it's versatile and effective, and fits a valuable niche in my kitchen.

Now, if only it was available in the Multiclad line....

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Cooking with this pan is not like using a light aluminum pan with vented lid, so take your time to adjust.

The domed lid allows moisture to return to the food, down the sides, which helps reduce scorching and keeps nutrients and flavor in the food. This is not for high temperature cooking, as is the case with all stainless steel cookware. You can use much lower temps and the lid keeps the heat that would be lost out of a vent IN the pan. Remember to use a dishtowel or hotmitt to grab the handle, which is riveted and sturdy.

This pan can do many things: you can do fast stir-fryups in it as well as single-pan dishes, remembering that the center bottom of the pan is hotter than the sides, which the flame should NEVER touch. Use the electric burner, if you don't have gas, that fits inside the diameter of the base disc and you'll avoid LOTS of problems, as with all base-disc cookware.

Clean this pan VERY thoroughly: there is a machine oil coating on it you can't see or feel that will come off with dish soap, and then warm the pan, then get it fairly hot and THEN add some high-temp oil (canola is fine) and roll the oil inside the pan over the heat. Turn off the heat, continue to roll the oil to cover the entire inside, and then let it sit for a moment, get a paper towel, crumple it and wipe the hot oil out. Be careful to keep your fingers off the metal and oil. Leave a light film of oil behind, let the pan cool for a few minutes, rewipe with a fresh paper towel thoroughly and you're ready to cook: you've just pre-seasoned your pan and it won't give you the "first cook scorch" that others complain of. I've NEVER had that happen, and have been cooking for decades with many materials. As with any other material, you have to learn to treat and use it right and it will treat you right!

My first dish was a flash-pan-fry: normally not a good first choice, but I wanted to see if it could do the job of a wok, and for the most part, it can. The graduation in temp up the sides is different than a traditional wok, which is also normally thin steel or iron, btw. The speed of this pan is excellent, and if you keep the food moving, you won't need much oil. The veggies came out very bright, hot and crisp, and I did not need to add liquid until the very end to make the sauce and turn the food in it. Very easy cleanup, too, even though this was a sweet/hot glaze type sauce. The sugars did not burn or scorch and the pan looked the same after the very easy cleanup (soak for a few minutes in hot water, use a nylon scrunch to clean and done).

If you soak bare-metal pans that are seasoned properly in plain hot water, use a nylon scrubby/scrunch to clean, you'll never need soap, and oils will build up just enough to create a nonstick finish that is as good as teflon. In fact, after a dozen or so times, the metal will still be bright, not dirty, and you'll be able to do sliding fried eggs... on a pretty low temp. The key is to keep the food moving. That is SO important!

To avoid spotting, try not to handle the exterior if your hands are oily, and always hand dry bright stainless pans in and out, unless you don't care about the spotting. Use a normal sponge on the exterior, a nylon scrunch if you spill over and must, and it will stay glossy.

This pan has so far made soup, pasta sauces, boiled pasta, steamed (with a generic small insert), and pulled off a pretty decent risotto the first time I tried in it. It also made very good egg-foo-yung style small, thick omelettes. I don't eat meat, so I haven't tried that, but based on performance with with eggs, it should sear small cuts or cubed meats very nicely, allowing you to push done pieces to the cooler sides while the rest gets done. I have yet to dare to try doing a pan fry of tofu in it, though it did a shallow fry of tofu fine.

Tofu is nature's stickum food: it sticks even to teflon coatings if you don't keep it moving and oiled. I'll let the pan season more and try. I'm not into sweets, but I suspect that this would handle making pan-style confections pretty well.

I like it, and I can see this and the small chef's pan with a small fry becoming my most used pans for personal meals. It's not a substitute for a large saute or fry, and it's not quite a big dutch oven, because it's only 3 qt and frankly, shaped wrong for some of the dishes that work in a dutch oven, but for some stews or small pan roasts, I bet it will do a great job at a lower, less destructive temp, keeping food moister and brighter looking with more intact nutrition.

For under $30, shipped, if you are a Prime member, it's a great pan, and for a decent sized family, might be worth having a couple of them!

Oh, diameter is a very manageable 10", so it's not a stovetop hog!

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Circulon Contempo Hard Anodized Nonstick 12-Inch Round Grill Pan

You can't go wrong with Circulon. It is just the best cookware ever. No burning or scorching, easy clean up, even if you burn your food to a crisp, just let it sit and peel off the burned food, wipe and keep on going. All the productswell cookware I use end in "LON". I have been using them for years. If the food begins to stick and you cant just wipe it clean, fill your pot or skillet with vinegar, water and baking soda warm it and let it sitrinse and be ready to use it again and again and again, if I could give it 10 stars I would.I had another stove top griller and the food was sticking too much, so I decided to search for the "lon" ware and found it.

I love this pan!It makes it so easy to cook up healthy dishes.I was very surprised that it actually leaves authentic looking grill marks on the food.I never enjoyed cooking on or the food cooked on the Foreman grill.Even though you are not supposed to use the highest heat with these nonstick pans this one still does a good job of searing and sealing in juices.I have only had it a couple of months, but now I really would like to acquire more of the Circulon pans.The pan cleans very easily, and I am faithfully complying with the care instructions, but according to some other reviewers this is apt to change with long-term use.

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This is my third Circulon grill pan. Mine last about five years before they become so grungy they have to be replaced. They work wonderfully until then and okay when they are grungy (reduced nonstick effect). My Circulon pans that aren't subjected to as much abuse as this one are ten and still look and work very well but I fry up fake burgers in this one constantly and they seem to leave buildup that won't come off after a while. It's much lighter than the previous one.

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i am about to buy another one, maybe my third, i've been buying pans like this for years, possibly including other brands but same light weight grill pan style.Unfortunately, for me, the pan doesn't last very long. I started using this one new last September and now i'm buying another so it's lasted less than 9 months, but perhaps that is my fault.Having had this experience before on the other similar pans, I have been what i thought was very careful to wash it thoroughly each time i used it, to make sure it looked just like new when i was finished cleaning it.I've been careful not to scratch it.This went along fine for many months, and then, at some point, it became hard to get it clean. It gradually but steadily got harder and harder, the same thing that happened with previous ones.But i replace them because i like them so much. While they are working, they do a great job, i love the lightweight aspect of them, and they clean effortlessly-until they don't anymore. The one i have now has just gotten to the point where it's impossible to get all the residue off of it, so i'm replacing it.At least they are inexpensive.i would hate to buy an expensive nonstick pan and have this happen. But i don't hesitate to buy another one because i like using them.The other reviewer said their pan lasted 5 years. If i could get 5 years out of one, i'd consider that a great deal.I have tried to follow the care instructions for the pan, but somehow i haven't been that successful. Still i love the pan.

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This is the best round grill pan. Foods cooks even and doesnt stick.

The clean up easy.

And using cooking oil doesnt use as much.

If i could i would replace my old cookware with Circulon Anodize Cookware

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T-fal Simply Delicioso Nonstick Dishwasher Safe 12-Inch Everyday Pan with Glass Lid Cookware

4 Star Rating because I got blue instead of the red that I had ordered.I knew Amazon would make it right, but I wanted the pan now and I do like the blue as well.Also, the delivery was later than stated which is unusual.I love the T-Fal pots and pans!I think they perform better than the much higher priced pans that I have purchased in the past.The only thing with this pan is that the bottom is more like a 10" than 12".It is wider at the top.But I still love the pan.

We bought a couple of these to complement other T-Fal pans we have been using.They work very well, heat evenly and efficiently, and are easy to clean.Good product for everyday use or for special recipes and cooking occasions.

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I can't find anything negative to say about this product. It cooks without sticking and is dishwasher safe. The lid has that super hole to release heat/steam to ensure you get a nicely cooked whatever. It blends in my jewel-tone kitchen, despite it's color (truly). I just love this pan--so much so I bought several of the others.5 thumbs up for this one.

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This pan is amazing; cleans up well, heats evenly, and cooks my food perfectly. I don't see a need to replace it anytime soon and I use it at least 1x per week.

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This is a great pan. It is sturdy and well made. It cooks evenly. I am especially pleased that the handles do not get hot while on the stovetop because I was concerned that they would as they are metal.

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DeBuyer Mineral B Element Iron Frypan, Round

First off: If you cannot lift heavy pans, don't get these. Instead, I'd opt for high-quality stainless. And if possible a stainless/copper.

With that said, these are truly a lifetime investment item if they are taken care of. Once it's seasoned, you cannot cook a better pan-fried steak. One of the best pans I've used thus far, and I've owned a restaurant.

There are a few suggestions for seasoning. I want to share with you what I do to achieve the best and most successful seasoning of my iron pans, without the sticky residue or uneven seasoning.

What you will need: Water, 3 potatoes, flax seed oil (organic), sponge, and a spare dry towel(s). *FYI: I use Barlean's Organic Flaxseed Oil. There are other brands you can find in your local Whole Foods or organic markets.

INSTRUCTIONS:

1. Once you receive your pan, place on burner and fill nearly to the brim (leaving about 1/2" from the top) with hot water.

2. Next, add peels from approximately 3 potatoes. Let boil for 15-20 minutes. You'll notice the water beginning to darken after about 10 minutes, which is good. You are essentially boiling out the beeswax that is added before shipment.

3. Pour out the water. You may notice a black line where the water level was, that's normal. Use a sponge to lightly scrub the pan under hot running water, focusing on the sides and around the rivets. You are just finishing off what was left over after boiling. If you have dark spots from the potato peels at the bottom of your pan, no worries..it's normal. Towel dry and return to burner.

4. Turn your burner to high heat, and then place approx. 2-3 tsp. of flax oil in the center of your pan while it's cool. Make sure to turn on your exhaust fan if you have one.

5. Rub a very, very thin layer of the oil around the entire inside of the pan with a towel. Make sure to soak up any excess oil. This is vitally important, because too much oil will ruin the seasoning process. Heat until it smokes oh so slightly.

*Since the timing is so different from one stove to the next, in terms of when it would be ready to take off the burner, I say use that (slightly smoking) as a visual to know.

*Do not leave your pan on the burner without watching it carefully. Again, allowing the oil to smoke a lot is not a good thing, and can ruin the seasoning.

You will notice it darkening almost immediately once the oil becomes hot, but not yet black.

6. Allow to cool.

7. Repeat steps 4-6 until your pan is black (about 5-7 layers). Finally, begin cooking!

Your first batch of food should be a meat as this will speed up the maturing process.

IRON AND HEAT:

Remember that iron continues to rise in temperature, thus you can easily burn your food. You will need to get to know your pan in order to find out when to adjust the heat. Ex: If you are wanting to bring it up to a high temperature, turn your fire or heat source to about a MED-HIGH. Once it reaches that temperature, it's wise to drop the heat down to MED about a minute or two after the food has been added so that it doesn't over cook.

Regardless of what I'm cooking, I almost never set my heat to HIGH. It just doesn't drop in temperature fast enough before burning something.

Also, if you add anything cold to your pan it will be stuck initially. You should wait a minute or two until it forms a nice "crust" in which it can be easily removed or flipped. However, once the seasoning is matured, sticking should not be an issue.

FIRST BATCH OF EGGS:

Eggs are a great example of what can happen if you remove or flip your food too early before it has had a chance to form a "crust", and if you set your heat too high they will burn super fast. So, you definitely want to follow the above tips during the maturing process when cooking eggs. Otherwise, you'll end up with a mess. So again, I highly suggest cooking at a very low temperature for eggs, as they will burn or dry out very quickly in iron pans regardless of maturation.

CLEANING AND COOKING UTENSILS:

Wait for several batches of food before you use a metal spatula. If you notice small scratches in your layer of seasoning after cooking from your cooking utensils...don't worry. It will darken over rather quickly and should not cause any issues. Flax oil seasoning isn't real soft, but it isn't indestructible either. So, just be graceful initially.

If stubborn food is stuck to your pan after cooking; add HOT water, bring to a boil for no more than a minute, scrub with a wooden utensil, dispose of the liquid, rinse and then towel dry. Afterwards you'll need to place a light layer of oil in your pan and heat the pan just before it smokes. OR, you should be able to use a non-abrasive sponge under hot running water to clean up any stubborn messes without any worries. However, it's not a good idea to boil water often as it will slow the maturing process.

Additionally, one tip suggests to place course salt in the pan to sanitize it. However, this can scratch your surface rather quickly if it's the beginning stages of your seasoning, so use that tip cautiously.

BTW: You'll know when your pan has matured when hardly anything sticks to the pan, and you don't have to clean it with anything other than a paper towel after cooking.

***Always remember to oil your pan after each use, regardless***

You can repeat one layer of seasoning after each batch of food in the first month or so, or intermittently. This will ensure a nonstick surface that is sure to last through just about anything. The more you use your pan, the more the non-stick surface becomes. Your pan should be broke in within a three months, depending on use.

TROUBLESHOOTING:

~ If you noticed that there is a large area of what looks like a "smudge" after seasoning, then you added too much oil OR allowed it to get too hot. That's okay..if your first attempt failed, you can start the process over by scrubbing with a scouring pad and removing the layers of seasoning. Then proceeding to repeat the step using much less oil.

~ If your pan is really sticky after seasoning, you have added too much oil, the pan didn't get hot enough, or you need to repeat the process. You may have a slight stickiness after seasoning is finished, but that's fine. It's the thick residue you don't want.

***Do not bake your pan using this oil during the initial seasoning process, unless you know exactly how to do it. It can be used in the oven for cooking once you have finished your seasoning however.

Using any other oil or lard to season your pan will/can cause a thick residue because the burning point is lower for one, which is why I strongly suggest not using any other oil. The seasoning will be much "softer" with other oils, and does not work for me in the least bit, nor will it for you I don't believe. The surface becomes much less even and there are simply too many issues with other oils that I don't want to get into here.

And lastly, do not switch out oils during your seasoning process as some tips may suggest, it's not necessary when you use flax-seed oil especially. You have to take into consideration that each oil will have a different burning point, or smoking point, therefore mixing the oils is not a good idea...period.

So, bottom line is that I do not find seasoning by baking is a good idea unless you are experienced in doing it. For most that aren't, it ends up leaving residue because too much oil was added, which is awful to have on your pan. It will scrape off too easily causing a mess! This can cause a lot of frustration and wasted time. I really want people to have the easiest experience and not be discouraged, thereby switching to non-stick inferior pans for sake of ease ;0)

I really hope this helps you. Good luck, and happy cooking!

Over the years I have a collection of All-Clad Stainless Tri-Ply, Calphalon nonstick, plus a cast iron pizza pan, so I am quite familiar with the strength and weakness of each type of material.

The stainless tri-ply sears well, has pretty good heat conductivity, can be nonstick if you use good technique(dry and warm up certain type of food before cooking, and use enough oil), but it's a pain to clean.

You are probably familiar with nonstick like Caphalon. They work pretty well, don't sear as well as tri-ply stainless, but is easy to clean. They wear out after a few years and you have to replace them. To me, they have no soul. I mostly used mine for eggs.

I used the cast iron pizza pan for steak, hamburger, and frittata. It's well season and nonstick. The one big draw back is that it weight a ton.

I heard good thing about DeBuyer iron cookware so I ordered a DeBuyer 24cm bluesteel crepe pan as it's inexpensive to try out. It's fantastic: eggs slide off it, and cleaning is just rising with warm water and wiping dry with a towel. So I decided to get the 12.6-Inch frypan to use as my general everyday pan. So far I have cooked steak, stir fry, and seared fish with it. I would say that it combines the best features of all the cooking surfaces I have used so far: it's nonstick, sears better than tri-ply stainless perhaps as well as my cast iron, and weight a lot less than cast iron would have been, and it's easy to clean up. Most of the time to clean it I just rinse it with warm water. If I cook fish or steak I would use boiling water to rinse it, and on occasions I would use a slightly soaped sponge on it. Then I would dry it, and when I am not too lazy I would put a couple drop of cooking oil in it and wipe it with a paper towel. The clean up is much faster than with my stainless cookwares.

But best of all, the steak comes out fantastic, the fish seared nicely, and the side is just tall enough to not get in the way yet provide enough volume to use as a really nice stir fry pan. If you cook for 4 people, this is the perfect size.

I said jokingly to my 5-year old daughter that some day this will be hers as she watch me season it the day it arrived. The truth is this thing will last forever and will be hers some day. There is a satisfaction of owing something that will last for generation and is a pleasure to use. I am now a DeBuyer convert (there may be other brands that make iron cookware that are just as good). I bought a 11.8-Inch crepe pan for omeletes and frittata.

Buy DeBuyer Mineral B Element Iron Frypan, Round Now

I already use the pre-Bee 10" Mineral fry pan de Buyer Mineral Pan, Fry Pan: 10" which is absolutely great. In the terms of the old hot-rod axiom, "if some is good, more is better, and too much is just right," so I bought this 14" monster. I'm going to have to order a larger "universal" fry pan lid since my old one is too small. I love the little honey bee stamped into the bottom of the pan and the honey-colored dot in the handle. Perfection is all in the details, right? I watched the instructions on U-tube, and even though DeBuyer no longer recommends it, I boiled a bunch of potato peelings for a very long time, and then some peanut oil for a less than very long time. Slick as glass and ready to cook now, but not until a few more family members drop by. This pan is BIG. It doesn't show up in all of the advertising photos, but mine actually has a U-shaped handle on the side opposite the long, flat handle for a two-handed grip to make it easier to remove the pan from the range. The 10" is great for my wife and me, and I expect no less from the 14" version when we have to cook for more than two. I can do scrambled eggs in the 10" with less residue left behind than with my previous "non-stick" pans. It almost doesn't need cleaning. Bacon tends to stick a bit, due to the suger content in the curing process I suspect, so I have to wipe down the pan really well with paper towels after the bacon is done, before I toss in the egg mixture. I love these fry pans. Teflon, get thee behind me!

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I just received the 10" pan in the mail yesterday to replace a Calphalon Commercial nonstick pan.I followed the seasoning process per De Buyer.I wish the instructions indicated what temperature to heat the oil to.After a bunch of research online I am still unsure if you are supposed to do this over high heat or medium heat.Anyway, first meal cooked in the pan was 3 boneless skinless chicken breasts.I did not get any sticking.This morning I made two eggs and those did not stick either.It is already starting to develop a golden color.Everything I've read indicates it will get better with each use.

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I didn't follow instructions for seasoning this pan. I had only a coating of oil in it and starting cooking this pan on the stove. Went to take a phone call and returned to find the center had oil burnt onto it, an ugly brown spot. Looks so ugly I was disgusted! Tried to get the irregular shaped brown spot off by scrubbing it, then decided to use detergent. I know I wasn't supposed to, but I was upset. Still didn't come off. I decided to now use this pan to fry an egg, using very little oil. I thought for sure it will stick since I broke all the rules and this was the pan's first use. Well! It was more nonstick than any nonstick pan I've ever used. Whaddaya know... the pan is forgiving of my abuse. I guess I'll have to overlook its ugliness.

Edit: Ok, so after my success with the egg, I wiped the pan clean with paper towel. Then I tried making an omelette, and this time no oil added to the pan. When the edges of the egg started to dry, I gave it a slight nudge and the omelette started sliding around in the pan. Was tempted to turn it by a toss of the pan but lost my nerve and used the spatula instead. I thought for sure the reverse side would stick this time since the residual oil from previous cooking is already used up. Nope, still did not stick at all. After that I tried the salt rubbing cleaning and that removed the ugly brown spot. So now I changed by rating from 4 stars to 5.

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Cuisinart Contour Stainless Open Skillet with Helper Handle

I received it as a Christmas gift from a friend when I mentioned my worries about the teflon. It is a wonderful skillet that I use every day. It is important to use PAM or some kind of spray to prevent the food to stick to it and to wash and dry it after each use. Low to medium heat to prevent burn marks. If it gets any yellow mark (hopefully you do not burn it), you may use "Brillo" softly to remove any stain (I have done this and it did not cause any damage). You may also use 1/2 vinegar 1/2 water (for a few lets say about 10 minutes). All that works for me. My skillet looks almost like new after constant ever day use for more than 3 months. I love it!!!!!

Bought this during the holidays, actually very beautiful (I suppose an odd thing to say about a kitchen utensil, but it makes your kitchen look that much more designer, lol ;) ).

Works just as the ad says, easy to clean too.

Ok, here's the tip, if you need a great fitting cover that's just as shiny, has glass viewing too, & a steam vent, do this:

RSVP UNIV-G Universal Lid w/Glass Insert, by Endurance. Sold on Amazon. I have it too, & it fits perfect.

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Hint: Use olive oil spray or liquid for easy non-stick cooking. I swear by stainless steel--I don't use teflon due to the release of toxins during cooking.

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We decided to try a couple of individual pieces before committing to a complete set.This skillet was the first to arrive and we tried it out at lunchtime by frying an egg for a fried egg sandwich.I had read reviews of the complete sets where people had complained about eggs sticking.I can't imagine what they were doing.They must have put an egg in a dry, hot pan.We put a little butter in the cold pan and heated it up before cracking the egg.The egg rolled around in the pan like it was on ball bearings.No sticking.This pan only requires moderate heat.It works great and looks great.I can't wait for the big skillet to arrive.I'm sure that I can convince my wife to spring for a complete set of this fine cookware.

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This replaces a Tefal equivalent where the non-stick coating was starting to go.

This pan has a very solid base, and it works well on our gas range in that even at high, there were no hot spots allowing for even cooking, and the pan heats quickly too.

We were worried about straight stainless as opposed to non-stick, and we were surprised that the food doesn't attach that easily to the surface.

Cleaning with a plastic non-abrasive pad worked well, no soaking necessary, that may change after the pan gets more wear, but so far, very pleased.

The handle does not get hot or warm, even on our biggest burner at max heat after 15 minutes searing we can hold the handle without getting burned.

The sides are not the thickest metal but the pan does not flex and the build quality we found excellent compared to our other pans.

This product looks identical to the Emerill line except for the branding Cuisinard.

We're sold on this particular build quality, the next time we need a pan or a pot, we'll look for the same product line.

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Ecolution Heavy Weight Eco-Friendly Saucepans

This is another choice I picked out as a helpto supply my son's kitchen; Out of the four I gave him one handle was not staying tight. He had to constantly tighten it in able to get good use. I cannot for sure say which of the four had the problem, but this is a very good looking pan, but comes without a top.

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KitchenAid Gourmet Distinctions Stainless Steel 16-1/2-Inch Polished Roaster with Rack

I purchased this item expecting that it would be a light to medium grade stainless steel pan, would be easy to clean up, and would produce well-browned even cooking results.I was very pleased, and feel it's a fabulous value and really good quality.I prepared a wonderful "kurobuta" pork roast, and finished a sauce on top of my stove from the pan juices.There were no hot spots in the pan at all, and after all was said and done, the pan was a breeze to clean no scouring was even required!

The rack was a pleasant surprise...it is very sturdy, and fits snugly in the pan elevating contents at an appropriate height, but cradling them in a slightly rounded rack instead of a sharply angled "v" shaped rack.This allows for the liquids to evaporate evenly, coating the food being cooked well and keeping meats moist.

I'm sure the All-Clad pan for almost 4 times the price would perform very well too, but this pan performs very well and is a tremendous value.

I just used this to cook a 20 lb. turkey for Christmas dinner.The bird maxed out the pan.Next time I will not purchase larger than an 18 lb. bird as 19 or 20 is too large.

Other than the size limitation of an 18 lb. bird, the pan and rack are great and well designed.The roasting pan is plenty thick enough.Sure, it's not as thick as the 40 year old Revereware I inherited from my Grandmother, but what is now days that doesn't cost an arm and a leg?I made gravy from the drippings right in this roasting pan and did not have any problems.If your gravy burns using this pan, it's because your temp is too high and/or you're not stirring enough.I look forward to many years of use.

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I really like the roasting rack. It cradles turkeys and roasts very well, while not getting itself stuck to the meat during the cooking process.

However, I was disappointed with the roasting pan itself. With it being KitchenAid Distinctions, I assumed it would be a thicker stainless steel like the rest of my set.

I like to make gravy on my stovetop with the drippings, but I'm less confident turning my back on this pan for a few seconds to drain potatoes or something because, with the thinness of the pan, the heat does not spread throughout the bottom of the pan evenly. There are distinct hot spots.

That said, the price was great. And I really do like the rack much more than any I've ever tried.

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This is probably worth the price but I was quite disappointed to find that the bottom is not flat so it will not work on my flat-top stove for making sauces from the pan drippings.It is slightly indented with a slightly raised rim, therefore it does not make contact with the stove except at the edges.I'm sure this design was needed to add structural strength since overall the walls and bottom are quite thin (thinner than I expected) and would otherwise tend to warp.If you have a gas stove or a stove with raised burners, this would probably work fine.It is attractive and has a good rack.

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Bought this roaster for our Thanksgiving turkey. It worked out wonderfully. It is not to heavy so when you get a 20 lb. turkey in it you can still lift the pan. It did a great job, nice browning, and the pan is easy to use with the stand up handles and easy to remove rack. It also worked wonderfully on top of the stove to make the gravy from the drippings. Couldn't be happier, I highly recomend this pan.

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Circulon Contempo Hard Anodized Nonstick 12-Inch Covered Skillet

This covered saute pan has quickly become my favorite. Circulon Contempo Hard Anodized Nonstick 12-Inch Covered Skillet

I wanted a good sized pan that was large enough to cook for my family of four without being too heavy or burdensome to clean. This pan easily holds four large sized chicken breasts (for example) and is deep enough to hold larger sauce or stew recipes. However, given is larger depth and surface size, it is not unwieldy to manage due to the comfortable silicone handle and its balanced weight. It is a quality pan with thoughtful details such as the clear lid, which fits snuggly, the stay-cool lid handle and the ease of its cleaning surface. I would not recommend putting this pan into the dishwasher, but cleaning its surface is quite easy and even if the surface is blackened or charred during cooking, with a minute of soaking it comes right off with a soft sponge and very little effort thanks to the non-stick grooved surface. I would highly recommend this pan to anyone who cooks for more than one.

When all of the skillets we had reached the end of their usable lives almost simultaneously, I zeroed in on the Circulon non-stick pans because I have a Circulon griddle which has performed superbly.I really like the contemporary look of this design, and wanted a skillet with a lid, which seems to be hard to come by these days.

I like the skillet.It performs well.However, the handle is not as well balanced, nor as well covered as I would like.Given the size of the pan, it could really use a helper handle on the opposite side, especially given the lack of balance in the one handle.I also think the base could stand to be thicker, as it heats up and loses heat more quickly than I would expect based on high quality cookware I've had in the past.

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this pan is awesome for frying food. It cooks evenly, and the cover keep the top moist while the bottom cooks crispy.

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I wanted something that wouldn't shred or fall apart with use. this is the best thing I found. delivered as listed. product great. would order agin

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Needed a larger version of this pan and Amazon had it available.Works greats, cooks even better and looks good.Seems to make everything taste great.

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T-fal C784SC64 Stainless Steel with Thermo-Spot Heat Indicator Dishwasher Safe 12-Piece Cookware Se

This is the best set I have ever had...and certainly not close to the most expensive! It really is like the cookware designer sat down with me and asked me what features I would like. Stainless steel pots, nice stainless steel/non-stick pans, glass lids, cool to touch silicone covered handles, large easy to handle cool to touch silicone covered lid handles. I really couldn't ask for more...super happy with this purchase. I would highly recommend :)

I have this set for my single apartment, I love cooking a lot and I use them daily. T-fal quality don't need any words.

Mix of Stainless Steel pots and Non-stick pans is a great idea. I don't need non-stick pots, or stainless steel pans and this is the set I just wanted.

5.5 Qt Dutch Oven is pretty large if you are single and you don't cook for a family. But if you cook in large sizes for the whole weeks meal like me, it is very useful.

Various sizes of sauce pots are very useful for many jobs. If you need to boil some pasta or veggies for a single meal smallest one is enough. Or you can use larger ones for any other cooking.

Non-stick pans with thermo-spot are great. Set has one small and one considerably large pans. I usually use the smallest one for scrambled eggs, or making a burger, or cooking some chicken. You can use the saucepot lids to cover it. It wont fit perfectly but it will do the job. However there is no lid, for the largest pan, which is bad I think. But I get used to it.

Interior for the pans are non-stick and they are stainless steel on outside. Pots are all stainless steel.

Handles are pretty cheap, they are soft plastic, but I didn't burned my hands so far. They will block the heat, however handles on lids are not that good, and if you dont hold them properly, you might get some burns.

They come with a slotted spatula, and huge cooking spoon, they are stainless steel but pretty big ones.

Bottom paddings are good, they are not cheaply made.

When compared to cheap non-stick ones this set might be expensive, but they are very useful.

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Fantastic buy, great product! The products look better than the picture. Love the pans and would highly recommend it for people who love to cook! This one's a keeper!

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I love my new T-fal pots. The quality definitely exceeded my expectations. The red handles match my kitchen perfectly. Cookware looks great on my stovetop!!

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I bought this product for our vacation rental home. It is well made, takes some abuse, and it still works great. I will buy the same product for myself next time.

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Fissler Vitaquick Pressure Pan Set

This is my second Vitaquick.I have a larger (6.4 qt.) pan but I mostly cook for just one or two so this 4.2 qt. is a nice size for me.

I can't get over how beautiful this cooker is.Love the dimpled bottom, the disc that covers the entire bottom of the pan, how easy it is to place the lid on the base and the steamer basket...what a beautiful design!Everything about this PC is pure genius!This PC cooks so efficiently and expertly I find myself looking for occasions to use it.Clean-up is easy and rast.

I have a few Kuhn Rikon PCs but the Fissler is head and shoulders over all the others.

ETA: After a few weeks of usage I found some brown spots on the exterior walls of this pan.After trying to remove them and then panicking because I thought the stainless was defective, I messaged Fissler customer service to find that the cause was calcium deposits from my water.They suggested I use a good stainless cleaner (I used Kuhn Rikon Swiss Cleaner) and the spots came right off.My pan is back to its original gorgeous self!!!

Very good performance!

I love it excellent it works better that any other one that I have try! Very fine pot

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Recommend highly great size. Love the steamer insert and the bottom is great for saute and sauce. Fissler rocks

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Oster CKSTSKFM12 12-Inch Electric Skillet, Black

Bought the device on Friday, seasoned it and all of that stuff. Went to use it Sunday morning to cook eggs and set it to 300 per the booklet. The thermostat control is useless! It has 2 settings High and Off. The light would never turn off and the skillet kept heating, the temperature was on blast furnace! Unplugged the temperature control and LUCKILY I had not thrown away my 25 year old West Bend temperature controller from my old skillet. It fit the connection on the new skillet and I happily fried my eggs for breakfast at 250 degrees.

So, right out of the box, the temperature controller was malfunctioning. I saw MANY other posts in here about Oster and the malfunctioning t-stats and I believed them. Unfortunately, my wife was shopping for the unit at Walmart and picked up the "brand" name of Oster and we got screwed. To get a new controller, I have to work with a repair shop in another city. I will be calling them on Monday and see what they can offer. I have a feeling that this is going to cost me more money to ship and receive a new controller. Although, the controller I have now is new and that's not working out too well!

DO NOT BUY THIS PRODUCT.

The skillet cooks fast and evenly. The 12 x 12 design is space saver. Clean up is a snap. The amount and quality of foods you can cook is amazing.

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Has made my life so much easier. The other day I cooked some pasta in a pan. Then heated some veggies and chicken that I had sliced and heated some white sauce. When the pasta was done, I drained it and poured it and the other ingredients into the Electric skillet and mixed them all well. I closed the lid and let it simmer for about 8 minutes on low then served.

I got this because my grocery store, Publix, does cooking demos and they use these to cook chicken, steak, and all kinds of quick and easy dishes. The size is nice as well. I am single but made enough food for the entire week at one time. I can now serve what I made either heated up in the microwave, or it even makes a nice cold pasta salad.

Easy to clean, just pull out the plug probe, wipe out excess oil, grease etc, these rinse under warm soapy water and wipe clean with a paper towel and you are done.

I have used it every week for a month now and have not had a single issue.

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I would give this product a "5."The product is great, I would highly recommend it to anyone, well worth the money.However, you must use the lid when cooking, which also makes the food much better as well.If this was to go out, after the warranty, I would not hesitate a moment to buy another one, just like this one.

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My Rival skillet was shedding the nonstick coating, so I acquired the Oster 12" skillet. Immediately upon trying it out, I noticed the Oster slides around on the counter very easily, since the legs do not have nonslip tips like my old skillets had. Sooner or later, if not already, a skillet full of scalding oil or food is going to land all over a small child.

Several reviewers complained of uneven heating. My old Sunbeam, (which I miss greatly) had MUCH thicker aluminum. Skimping on metal thickness results in uneven heating! (This is why many cooks love cast iron pans!)

I suspect that the reviewers who like the Oster have never owned a good electric skillet.

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Amco Round Egg Rings, Set of 2

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8. Remove the ring and serve with a spatula.

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

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

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

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

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