Calphalon Contemporary Nonstick 8-Inch Omelet Pan

This is such a handy sized pan. It is great for one grilled cheese, scrambled eggs or omelettes for one and any small sauteeing job. I like the Contemporary Nonstick series from Calphalon because I have never had any success using the anodized type of pan, this is the more traditional non-stick and I am happy with it. I've had several of this series for over six months now and the surface is holding up fine, no deterioration so far. The design of the pan is good, the handle stays cool on the stovetop and you can put it in the oven because it is all metal. The weight is comfortable and the shape is stable on my gas cooktop.

I love this pan and use it all the time.I make eggs or a frittata for 1-2 people, hot sandwiches, small quantities of sauce and can even blanch small amounts of vegetables in it.I have both this and the 10 inch pan and for a 2 person home I use this 8 inch pan most often.If you have a larger home then the 10 inch would probably be more handy.

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This omelette pan by Calphalon is outstanding.For the first time in my life, I can actually make an omelette without it falling apart.

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This Calphalon is nicely sized and balanced.However, I'm still looking for the perfect non-stick fry pan.I've used this for the last month, and have found the non-stick qualities and cleanability (if there is such a word) haven't performed to my expectations.My main use is for eggs, and they still stick, especially if scrambled.I use Egg Beaters, and haven't found that they "slid" out of the pan, OR easily wiped-clean.

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This is a replacement for the same product purchased about 7 years ago. Eventually the non-stick surface chips and flakes, but it WAS used nearly every day, and we didn't always remember to use wood or silicone utinsels. All in all, a good piece of cookware: heavy enough to heat evenly, and easy to clean (do NOT put this pan in the dishwasher). We also have this pan in the 10" size.

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Cuisinart 655-35 Chef's Classic Nonstick Hard-Anodized 13-Inch by 20-Inch Double Burner Griddle

I bought this Griddle for my wife back in July of 2002, it warped really bad after only a few week's of use! It's been put away ever since but this morning i found it & was going to fix breakfast for my wife & me, i guess i had forgotten how bad it was. I set it on the stove & it is so warped i could hold one corner of it down & slip my hand under the oppisite corner, this made me so mad i just had to tell other's about this product! I think i'll give it to my dog to eat out of. George in MO.

I bought this griddle after borrowing my friend's Cuisinart double burner griddle in April.I liked that griddle so much that I tried to get one for myself.Unfortunately, I could not find the older model anywhere so I bought this one. This current model just doesn't seem as sturdy as the original nor of the same quality. I'm disappointed.

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After three days of ligth use, following the instructions given, it distort!!! Don?t buy this thing!!!!

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I was looking for a big griddle I could more than one pancake (or crepe) at a time.This fit the bill. I have other Cuisinart pots and pans which are awesome, and so I figured this would be pretty good.Given that the negative reviews were both very old and kind of inarticulate, I did not worry about them.I briefly looked at the "green" one offered by Cuisinart, but the negative reviews on that one were pretty clear, plus that one was smaller than this one.

I have a ceramic-top range (a Kenmore something-or-other), and this thing fits perfectly over a front and rear burner.I've cooked a bunch of crepes using this griddle, and it works great, even on the flat top range; it doesn't matter that the bottom of the pan doesn't rest directly on the burner, it's actually a plus because the heat has a chance to get transferred to the entire bottom of the pan.

I haven't noticed any warping.I will definitely buy another one of these when I wear this one out.

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I was looking for a griddle for a large stovetop and this was the largest I could find.

It worked well for the first use but after only three uses the griddle warped and now will not sit flat on my stovetop.

For the price I paid for this, it should not have warped.

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Le Creuset 3-Ply Stainless-Steel 9-1/2-Inch Fry Pan

I've had a handful of pieces of LeCreuset Stainless Steel Cookware for about two months, cooking roughly 19 meals per week. They're all great performers and very attractive. This line is basically All-Clad Stainless for 30% less. They are made in China, which is a sticking point for some people, but I am convinced that quality has not suffered. The origin is clearly marked on the box, and on the bottom of the pan--it's not hidden at all. It's simply an incredible pan for a better price. Other reviews state that this line approaches or equals All-Clad Stainless, and surpasses Calphalon Stainless.

These pans are fully clad, meaning the aluminum core extends up the sides; it's not only in the bottom. They are incredibly responsive on my gas stovetop. I actually thought they were too fast when I first got them, but now it's just another quality I appreciate. They heat quickly and extremely evenly. You often use a lower heat to achieve the same results. America's Test Kitchen faulted the Le Creuset 3-Ply Stainless-Steel 3-Quart Saute Pan (recommended with reservations, but still well-liked) for running a little hot, and I don't have that pan, but I have no trouble simply using a lower heat with all the pans I do have.

The handles are comfortable, a good length, and rarely get too hot (obviously, they get hot during oven use). They are made to fit through the handles of the lids, which is a convenient storing option. And incidentally, the lids are great, since they're stainless, too, instead of glass. This means no crud build-up around the edge, and they seal great. The same lid from my Le Creuset Tri-Ply Stainless Steel 3-1/2-Quart Covered Chef's Pan works on this skillet.

The bottoms are curved just right, so whisks and utensils fit in easily, allowing you to stir thoroughly and clean easily. The rolled edge truly does make pours a no-drip affair. The pan is balanced and light, but with enough heft to feel substantial and well-made. Because of the curve of the sides, this pan's flat cooking area is about 8-1/2 inches. That's fine for a lot of home cooking, but if you're a family of four, you might consider the Le Creuset 3-Ply Stainless-Steel 11-Inch Fry Pan, and if you regularly cook for more, or expect leftovers, you should probably just get the Le Creuset Tri-Ply Stainless Steel 12-1/2-Inch Fry Pan. (I personally want both ethe 9-1/2 and the 12, to cover pretty much any task.)

It has an excellent lifetime warranty. Thankfully I haven't had to use that, but I did use it with a Le Creuset Enameled Cast-Iron 15-3/4-Inch Oval Fish Skillet, Flame, and was very pleased. (It was a lengthy process at nearly a month, but given that I got a brand new replacement for a $200 pan that was 4 years old, it seemed quite generous.)

Quality cookware like this makes a big difference if you cook frequently. It gets to temperature faster, heats evenly without burning in spots, recovers quicker and keeps its temperature easier. Since it handles well, it's more pleasant to cook with, moving easily around the kitchen, and holding still on the cooktop.

It cleans easily. I use regular dish soap most of the time. Bon Ami 04030 Bon Ami Cleaning Cake and Powder, 12-Ounce is my regular scouring powder, though Bar Keepers Friend® Cleanser & Polish: 12 OZ leaves the pan with a little extra sparkle (powder only, I Strongly dislike the liquid), which is nice since these pans are so pretty. Le Creuset makes a Le Creuset 12-Ounce Stainless Steel Cleaner, but I haven't yet tried it.

I love the LC Stainless cookware I have, and am looking forward to getting a little more.

Le Creuset's reputation rests in part on its history of production in northern France.Advertising materials tells the story of its origins and stress the French connection.However, like so many kitchen items now, this Stainless Steel 9 1/2 pan is made in China, a fact not listed anywhere in the production description on the net, the text on the box, the booklet, or the pan itself.One must search for a very small label stuck to the box.With the numerous discoveries of dangerous production shortcuts in Chinese manufacturing, many people want the origin of a product to be disclosed openly so a fully informed decision about the purchase can be made before receiving delivery. A trusted brand like Le Creuset, that prides itself on the often repeated link to France, should not hide the real origin of its pans.

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Vollrath S4008 Wear-Ever Fry Pans with Wearguard Interior, 8-Inch

Bought many pans in my days and this is by far the best I've ever had.Cleans up perfectly, terrific for cooking, nothing sticks!Very substantial weight not cheaply made.

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Lodge Pro-Logic P10S3 Pre-Seasoned Skillet, 10-inch

I have nothing but Lodge Logic cast iron, and I do omelettes regularly. So I bought this skillet for it's rounded shape.

Pro:

It heats well and the surface will release food.

Rounded edges are good for omelettes and other foods that need to slide off of the pan.

Sturdy construction.

Con:

In order to round out the edges, they had to make this skillet very heavy. It is heavier than my 12 inch conventional design cast iron skillet. I am a pretty strong person, but this is heavy even for me. It isn't a lot of help in making omelettes when one has to struggle to slide the finished product out and that is a one-handed operation.

Because of the design, the bottom of the pan (cooking area) is actually about 9", whereas a conventional design is almost as big on the bottom as the top.

Due to the thickness of the walls, it takes longer to heat up than my other skillets.

Conclusion:

There is a reason that cast iron skillets adopted a certain design about 150 years ago. The conventional design allows for a lighter construction, less weight, and more cooking surface. Yes, the skillet can cook, but I would not purchase this item again. It is inconveniently heavy, takes a long time to heat up, and has a small cooking area for the weight.

I've been cooking with cast iron for over 3 decades and now have more than 30 pieces.I ordered this skillet because of the sloped sides, but have come to love the shape of the handle as well.Add in the assist handle and this is an incredible pan.At 8 pounds, it is heavy, but that weight helps it heat evenly.I rarely prepare omlets, but fried eggs with cheese and salsa work well in this pan as does reheating food in the oven.The pre-seasoned finish is great, but clean it according to Lodge's recommendations, or you'll have to re-season it.

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I got this weeks ago, but it took making a steak in it on Wednesday night to convince me of the amazing-ness of cast iron. The steak was awesome, especially considering that we made it on a glass-top electric range. We've made steaks in the same way tons of times before (onions, garlic, salt pepper, a bit of soy sauce), and this cut of meat wasn't any fancier (it was left over from the week before in the freezer); they often just tasted like we fried it when we, well, fried it in the nonstick 'grill-pan', this one didn't taste like fried dead meat: it tasted like magic! It did splatter quite a bit, however, and I smelled like a greasy steak for hours after making the steak, but what a steak it was! Every bit of marinate: bits of garlic, onion, whateves formed a thick BLACK charcoal crust after we were done, and I was really scared that it was either permanently sealed or too hard to clean, and I'd give upand THEN it'd be permanent, but with just a lil water, reheating, and some light scraping and it was good as new, maybe even better.

The pan did come with a few (2) rust spots/un-seasoned spots, but they were on the edges, so I didn't care. I actually like that the actual cooking surface was a bit less than 10inches, since I often cook for 3 or less, but yes, it is a lil' less than 10 inch of actual cooking space. I've been gettting more and more paranoid and annoyed of cooking with the cheap nonsticks we have (since I cant afford the fancy nonsticks) and thisat the same price (probably even less)not only performs MUCH better but will probably lasts forever: I'm a college student with housematesif it can break or scratchit WILL. Even if you dont eat steaksit'll add a little bit of iron neededto your diet; last time I looked, teflon wasn't listed on any nutritional label as a needed nutrient, something about dead birds, though?

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I switched to cast iron cookware a few months ago and have been in love with them. Since then I've bought the 12" skillet, 10" griddle and now the 10" skillet.

This particular skillet is divine! The design is so ergonomic. The handle has a much better grip and my favorite is the sloping sides. Makes a perfect omelette or whatever you are cooking in it.

Maintenance is pretty simple too since I am used to the cast iron pans. I just use hot water and the rough side of my sponge and after wiping it dry I just spread a little bit of vegetable oil and its ready for use!

Believe it or not, it really is non-stick and gets better with each use.

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I greatly prefer cast iron over most other materials for skillets and such. It's all about the even heat. Of course weight is an issue, but that's unfortunately true of anything that does retain heat the only competetor is cast aluminum and I wonder if there might be problems with ingesting that metal in tiny, regular quantities.

But iron; iron is GOOD for you, and most of us don't get quite enough as it is.

This particular skillet is ideal for omelettes, and due to the shape, will make them more gracefully than any gimcrack omelette gizmo you have ever tried. Just get the pan sizzlng hot, give it a quick spray of canola oil and toss in your prepaired omelette.

And if you like thick, fluffy, amazing omelets, use twice as many eggs and fill with whatever, dump it in, and let the bottom cook as you half a cup of grated cheddar mixed with a couple tablespoons of salsa. Throw it into a pre-heated 400' oven and cook until a tooth-pick comes out clean.

Serve in wedges with salsa mixed with sour cream for gourmet-level breakfast goodness. You needn't tell anyone it's easier to time than fried eggs over easy on toast.

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Johnson-Rose French Style Steel Fry Pan, 10-3/4 Inch x 1-5/8 Inch

These warp on high heat and put out noxious fumes.Absolute junk.Spend a few dollars more and buy Vollrath, which are french style, carbon steel, and are exceptonally good.

The pan is light weight, but the these light weight pans are more than adequate for my cooking style.First the pan is cleaned with soap and water. Next I boiled some potatoes peels in the pan for about 15 to 20 minutes to get clean the pan of the shipping coating. The pan is then rinsed with water and wipe dry with a clean cloth or paper towel.Next using some high smoke point oil like coconut oil to coat the entire pan.Put the pan in 400 F heated oven for about 20 minutes.Wipe the pan down with paper towels while hot, be sure to use a pot holder to hold the pan to avoid burning yourself.The pan is now really for cooking duties.

My first use with the pan was to pan fry a couple fish fillets.The fillets were seasoned with olive oil.I sat the gas stove burner on medium and put the new pan on to the burner without adding any oil onto the pan.After fifteen seconds or so and noticing the pan was becoming hot, I added a spoon of olive oil to the pan and I move the pan while still over the flame to have the one spoon oil spread out over the pan.I then transferred the fillets to the hot pan.The fillets were red snapper, not too large for the pan. After 3 minutes, I turned the fillets over and the fillets were easy to turn over on the pan, just like a nonstick pan would allow you turn over. And another three minutes, I transfer the fillets to a serving plate.The fillets looks professionally cooked as fillets were brown just perfect and the fillets were not broken into pieces. They were beautifully browned and in one piece.For cleaning of the pan, I poured about an inch of water in the pan while the pan is still very hot. I let the water remain in the pan until I finished my meal.I then just used a plastic scrubber to clean the pan. After cleaning and rinsing the pan clean, I wipe down the pan to dry the pan. To store the pan for my next cooking session, I put the pan on the stove burner on high heat for about ten seconds to ensure the pan is dry to prevent rust on the pan.

Since the pan is only about 2 lbs vs a heavy pan weighting over 4 lbs, do not over heat the pan by using a high flame to it.It is not necessary to use a high flame to cook your foods, a medium flame or heat setting is just fine.When I do pancakes on the pan, I use a low heat on the pan as I like my pancake to golden brown, not burned brown.The light weight pans are a good value just go easy with the heat. And you save on gas or electric using these pans.

By the way, in my cooking experiences with these pans due to lower heat setting that I use, the handle of the pan do not get so hot that I can not hold the pan handle.

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Kotobuki Tamagoyaki Japanese Omelette Pan

It comes with a basic-quality non-stick coating. Eggs, oil and a mini silicone spatula are not items that cause surface scratches and I am pretty careful about how I prepare tamago (Japanese omelette)...Nevertheless, I managed to make a couple of chicken scratches on the bottom of the pan near the side edges after the third time used. I'd recommend cutting a styromfoam plate to fit the bottom of the pan to minimize storage scratches.I would have paid more for a Silverstone coating or higher quality coating, but couldn't find something comparable that didn't cost an arm and a leg. It's a more delicate surface than most regular non-stick 'fry' pans, but like most non-stick cookware, you'll probably end up replacing it after hard use. Overall, it's a relatively inexpensive purchase if you don't cook a lot of tamago but would like a pan that fits the purpose.

As a westerner, and non-Asian, who loves to cook Asian (especially Japanese) recipes at home, I was nervous since this pan has such mixed reviews. Let me put those to rest by saying if you are careful, it works great. It does just what it says, and the tamagoyaki does NOT stick. You must use oil, as the mixture contains sugar. It will stick to anything with no oil. Do not skip (or reduce) the oil, and you will find that your yummy snack comes out just as it should. I recommend watching a professional make tamagoyaki, to get a realistic view of the use of the oil. I found lots of good ones on you tube. Happy cooking!

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The pan works perfectly, and it's cute. I have been using it for a month (well, I made tamagoyaki almost everyday!), it doesn't scratch or rust etc. I'm happy with it.

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This pan is shaped perfectly to make great tamagoyaki.However, one needs to be more gentle with the surface than I have been.I've used it about a dozen times since I bought it, and the coating is starting to flake off from the pan -this is limited to areas that show scratches on the surface, which were probably from either manipulating the omelets with chopsticks, or from scraping off burned-on egg with a butter knife.My fault, I know, so be warned.Use only silicone tools when contacting the pan's surface -not chopsticks or cutlery.

Also, the picture doesn't show it, but although the metal tang of the handle goes all the way to the end, the wooden part does NOT wrap around fully to the bottom.That is, when you hold the pan by the handle, your fingers wrap around the handle from the wood part to the metal underneath.This is a problem because the metal carries the heat from your cooking flame and will burn your fingers.I have to wear an oven mitt or wrap a towel around the handle to avoid this.

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This is a great little omelette pan!I say little because it's smaller than I expected but that hasn't been an issue really.You'd be surprised at how many eggs you can fit when you're rolling them up!I haven't had any issues with sticking like some of the other reviewers have but I do make sure to use a little oil in the pan when I'm making the eggs.Also, the pan feels quite heavy and well made.I've been cooking professionally for longer than I care to think about and I can tell you I've held allot of pots over the years and this one feels better than most for it's price range.Sure, it doesn't have a heavy bottom like some fancier pans but you really don't need all that for making Tamago.The pan conducts heat really quickly and I've made dozens of omelets without burning a single one!It works like a champ!

Overall, it's a great pan for cooking eggs and I'd recommend it to anyone wanting to try their hand at Tamagoyaki!You won't be disappointed!

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Rachael Ray Hard Anodized II Nonstick Dishwasher Safe 12-1/2-Inch Skillet, Orange

I purchased this larger 12-1/2 inch skillet to add to my wife's existing set and it's another excellent piece of cookware.Having the additional cooking area is nice for certain applications and the quality of the Rachael Ray line is outstanding.Not only are they solid but they heat quickly and evenly so they are easy to cook with and, equally important, they are super easy to clean.One tip though, even though they are dishwasher safe we found that the dishwasher soap or rinse aid we use resulted in white streaks on the outsides of the pots after only one wash so we don't place any of them in the dishwasher anymore.We used vegetable oil to try to clean/restore the original look and it worked well on some of them but some still show white spots/streaks.We ended up buying some hard anodized pot and pan cleaner and even though we haven't tried it yet we're optimistic it will work.

Love this pan, great size and the handle is perfect. I use it everyday, easy to clean. Always dry well and never put your pans in water when pan it hot.

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I have the 14 piece set and this is a great item to add. These are easy to clean and non stick. Love, love ,love this line of pots/pans/skillets. They come in many color options. I deducted one star because no lid is offered to purchase for this skillet. I was able to locate another brand that is identical to the lids in this set, except no orange was offered. I was able to find a gray that matched awesomely. Would love to have given this a fifth star, but locating that lid was a lot of work. I feel every cookware line should offer a lid for all of their products. Sale lost for Rachael Ray and for Amazon (the lid I found is from a manufaturer and not on this website, but I did try Amazon first).

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This pan is very durable, I have several in different sizes, which all are used frequently.The non stick finish lasts a long time

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The Rachael Ray 12" skillet I ordered and received was exactly what my daughter wanted to add to her current Rachael set of pots and pans.

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Nordic Ware Pro Cast 8 Inch Omelet Pan

Let me start by saying my wife and I can probably be described as pan snobs.With cabinets full of Anolon and Calphalon premium cast aluminum lines, our expectations for this affordable little fry/omelet pan weren't very high.Boy were we surprised!It not only performs, but it looks great doing it.It has the slickest textured non-stick surface of any pan in our arsenal, and after months of use it is showing absolutely no signs of wear.Considering the stellar performance of this little pan, I have no doubt we will add additional Nordic Ware Pro cookware to our collection when our more expensive pans have fulfilled their useful lives.Oh, yeah . . . and it's made in America, too!

Let me start by saying that I have had many omelet skillets in my life that did not last very long. I am an avid breakfast eater; it is my favorite meal of the day. My omelets are legendary at my house and my skillets take a beating. I love this little Nordic War Pro Cast 8 inch Omelet Pan for many reasons...first, I don't need as much butter...second, the eggs and anything else I cook on it slide out and cook evenly...and third, clean up is a breeze. Great product!!!!!

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While Nordic Ware calls this a "texture-infused nonstick surface," this is not a nonstick pan like a Teflon coated one is. This should be classified as a "low stick" pan. For many things, you can cook without added oil and they will slide out just fine, but for tenacious stickers, like eggs, you do need a small amount of oil. Then you'll end up chasing your food around the inside of the pan with spatula, it's that stick free. As with all nonstick cookware, no metallic utensils or cleaning objects (like a stainless steel scrubby), please.

This pan heats up evenly and cooks well. There are no rivets on the inside to collect gunk. Cleaning up the inside of the breeze with just a sweep with a soapy sponge. It is oven safe up to 400°F.

The outside is a different matter. Cleaning the sides is easy, but the bottom of the pan is covered with little nubs (Nordic Ware calls this an "air cushioned bottom") that I guess are supposed to help distribute heat evenly. The pan does heat evenly so I guess they work, but cleaning the bottom is a real pain. If you get any kind of gunk baked on between the nubs it's darn near impossible to clean. If you're anal about this kind of stuff, this will drive you nuts! If you're one of those who likes to hang your spotlessly clean cookware on a rack for all to admire, this pan is not for you. Another effect of the nubs if you have a gas stove: when you shake the pan it doesn't slide over the grates, but "clunk" as the nubs catch the burner grate bars.

Overall though, this is a great pan. It's nicely balanced, heats evenly, and cleans up easily. Highly recommended, but just remember this is a "low stick" pan not a "nonstick" pan. Made in America is a bonus.

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I love this little pan!I was searching for an alternative to teflon coated non-stick pans, and I wanted something made in the USA.This pan had good reviews, so I figured I'd try it.It is seriously MADE for making eggs.My eggs turn out so good when using this.They are fluffier, and even taste better.The pan itself is really well made.I bought it in the 12" and 10" sizes too.That's how much I liked it!

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I'm seventy and have had more cookware than the average person. This is by far the best skillet I've ever had.It will do what you ask it to do.I've allowed friends to use it and they have all gone ahead and purchased the same. I now have the 8" and 10". They will be in my grand children's kitchen for certain-in years to come that is !

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Bella Flame 4-piece Cookware Set, 12" and 9.5" Green Ceramic Coated Nonstick Fry Pans w/ Glass Lids

Excellent product..... works great, absolutely no sticking of food to pan, even eggs.Easy clean surface.

Heavy substantial handles and lids.

Would highly recommend!

I don't seek 'green' products, but this one works as advertised! You can fry and egg with no butter or oil and it just slides around in the pan after the white is set. My second time purchasing, so if you are looking at these being your only set of non-stick pans, forget about it. They last a couple years. Read the instructions, they last MUCH longer if you don't take them from frying mode to the faucet! The quick 'cool down' of that step shortens their life.

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iittala Dahlstrom Collection

I invested in this line of cookware about 6 years ago.I have two 3L, 5L, and an 8L of these pots.(There are also some super heavy cast iron skillets that I highly recommend.) They are truly top quality, and are of similar clad construction to allclad.The extra bonus is that they are very stylish.I won't lie... I am willing to pay extra for style with substance.

They also form a mighty impressive display on my potrack ;-)

here is what's good about this cast iron skillet:

1)very sturdy, very manly, very well mounted,polish steel handle, stays very very cool to the touch even on high heat, even the closes part of the handle near the skillet is a bit warm but not very hot to burn you.

2) black enamel coating in and out, unlike true cast iron pans, these resist rust and if you get them wet and forget to clean and dry them right away the enamel coating prevents rust from starting.

3) cast iron is very heavy, the designer thought of reducing the weight by making the side walls of the pan thin to reduce the weight. unlike the kind from lodges the wall of those pans are thick and adds to the weight.

4) the base of the pan is extra thick, thicker than ordinary cast iron pans from lodges. This pan sits flat and so thick it won't warp over constant heat and cooling every time you use it.

5) this pan is not made in china. would be foolish to buy a pan for $140 and made in china. made in netherlands to somewhat justify the hefty price.

6) if you take care of the enamel then this should last a very long time. nothing cheap about this pan's handle and manufacturing process and technique. However cast iron material cookware is cheaper than stainless steel.

7) if you are looking at other cast iron enamel fry pan this is the best one. better than le creuset or other china made le cruset style cast iron skillets.

8) the side wall are flared out at a wider angle so easier to accommodate cooking utensils such as thongs without accidentally burning your hands on the rim of the skillet.

what I don'tlike about this pan

1)only comes in black but that is minor and just a preference

2) the inside flat part could be 1/4" smaller in diameter than a regular 10" skillet. 2 pieces of center cut pork chop would be a tight fit, can be cooked pan fryed but the 2 pieces of meat would be touching each other.

3) Cast iron cookware is cheap, so why so much as $140, would be nice if it is priced below $100. This make it the most expensive cast iron fry pan I ever came across.

4) very heavy and enormous long handle size. This is not a negative, this is the only way the pan's handle can stay cool to the touch from cast iron heat retention properties. I can only imagine women that are around 110 pounds would probably hurt their wrist if held the pan and lift it with one hand. I am a 200lb male and I use 2 hands to carry this thing. but can use 1 hand on the stove if needed to turn the pan so handle faces another direction. amazingly cool handle from a cast iron pan! this pan has the best heat stability, even cooking, and heat retention due to it's hefty weight. but very heavy. itsa good thing the walls are thin otherwise it be more heavy.

5) sometimes if you shop around, new or vintage, for a true cast iron skillet, you can find older cast iron pans with smooth cooking surface and commonly newer ones with bumpy rough cooking surface. I prefer the smoother surface. This pan is enamel coated but it has a rough surface not the smooth kind. I wonder if it still can be just as good of nonstick of a smooth cast iron pan if properly oiled and heated.

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My dad has a pot like this and we love borrowing it.When I saw this available, we bought it, even though it is pricey.But when I opened the box, the first thing I saw was a sticker on the box saying it's made in South Korea.Nothing against Koreans, but if I am going to buy a European product at European prices, I expect it to be made in FInland like my dad's pot, not at some cut rate supplier price.The quality of the product even looks "cheaper" than the one my dad has, and his is well used already and still looks 1000 time better.I returned it right away!

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Aesthetically, the Dahlstrom fry pan is a thing of beauty. I had read about it and saw it on Amazon. I had to have it! I ordered it knowing full well that it weighed a ton and so when it arrived I was not surprised by the sheer heft of it. So be warned, this pan is not for anyone who might have problems lifting a pan that's almost 6 1/2lbs.

As to its ability to heat up and do the job of frying, it's right up there with my trusty 20 year-old Lodge cast iron skillet. No complaints and the over-length handle is a real asset compared to the short stubby handles seen on most cast iron skillets. So that's the good news. Now the bad. And it all revolves around that handle.I expected it to be attached by rivets. It is not. Instead there are two screws that attach the handle to the frying surface. And those screws are my problem. After a very short time they became loose and the handle became wobbly. I've tried re-tightening the screws a number of time but I can't seem to make them secure.I believe that this is a design fault. Or perhaps, I just got a very heavy lemon from Scandinavia.

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This item (iittala Dahlstrom 10-1/2-Inch x 9-Inch x 2-Inch Oven Pan) is smaller than another (iittala Dahlstrom 13-Inch x 12-1/2-Inch x 2-Inch Oven Pan).

But this item is more expensive than another.

I think that this item's price is wrong. (Actually the price is different on other sites)

I wanna buy smaller one.

Please check the price and correct it!!

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Scanpan Ceramic & Titanium Calssic Fry Pan 11"

The pan is not deep enough to do the fry or fry rice.This pan is too shallow but on the pic you can't tell it until you received it,I got the 8" and 11"I thought bigger will be deeper but is not

Scanpans have a wonderful nonstick cooking surface (ceramic) and are titanium on the outside. They cook very evenly and clean up easily. I expect it to last a lifetime. In contrast, teflon surfaces have a tendency to wear out quickly and can leach into your foods. I wanted a healthier cooking pan without the dangers of eating teflon.

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Sitram Profiserie 11-Inch Commercial Stainless Steel Fry Pan

I have owned this pan [ASIN:B00004SACZ Sitram Profiserie 11-Inch Commercial Stainless Steel Fry Pan] over 10 years.It is extraordinary and once we got used to the characteristics of stainless steel cookware would not go back.We have never had any regrets about the purchase.

Recently we noticed the stainless steel on the bottom was pulling away from the aluminum layer.Since I had just selected and ordered a new Sitram copper bottomed Saute pan for a request from my wife, I decided to email Sitram to ask how to have it repaired, and offered to send a picture.They asked for the picture and I sent it.

The response was that the problem was covered under the limited lifetime warranty.The replacement arrived today.

The original has provided extraordinary, daily service and both my wife and I are extremely pleased.The Sitram response by replacing the original pan was more than expected.

We don't see any reason not to continue supporting Sitram products.I don't see how we could expect more.The products are our favorites, and the backup to the warranty was more than I expected.

Best regards,

Tom C

Sitram Profiserie 11-Inch Commercial Stainless Steel Fry Pan

Great item. No rivets. Great weight. It is somewhat non stick. If you want to fry or scramble an egg, just use a bit of oil or butter. It will not stick. Wish the pans were marked with the brand.

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Farberware Skillet Set Triple Pack with Stainless Handles

For a Cheap Set of Frying pans this set can't be beat.I have been using them for a few weeks now and am quite happy. The metal that forms the pans is noticeably thinner than the more expensive stuff, however the teflon coating is done extremely well and the pans cook and clean easily.

Love these!Love that they go in the dishwasher and are lightweight and durable too.Good value.

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Pretty sweet deal for three skillets. The small one is perfect for three eggs. Flips nicely too.

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good price for what you get. although they were lighter weight than I expected, work wonderfully and have a great non-stick surface. meets my minimal apartment cooking.

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For $20, you get less than you expect, but you expected that anyway. It's a nice, simple set of skillets that you'll use till the nonstick surface eventually fails...they all do. What I didn't expect is that the sidewalls are too shallow. The pictures in the listing misrepresent the skillets and aren't accurate. The actual skillets should have another 1/2" or so to their height to match the pictures. The pictures in the listing show much deeper walls, but in the actual skillets, they're pathetically shallow and it left me feeling cheated about the purchase.

On the plus side, I chose them because I liked the riveted steel handles. I'm sick & tired of the cheap plastic handles that always break, degrade, shatter or snap off. Riveted steel handles are always the way to go.

In the end, I kept this set because I just wanted a cheap set for now. I'm tired of spending good money on name brand, nice nonstick sets from stores that never last. I've bought nonstick skillets, ranging from expensive, cheap, and average over the years...and no matter what, the nonstick always fails within a few months or a year, depending on your care & feeding of them. They'll always get scratched, too high a heat used, have low quality, whatever and etc...and they'll always have a short lifespan.

For a cheap skillet set made in China...just expect to run these till the wheels fall off, then replace them.

It's a shame that almost nothing is quality made anymore...and instead we're left with dismal quality on almost everything we buy now, most made in China or other third world countries. It's become the norm and we just accept it. It's so hard finding anything made in the U.S.A. anymore, and made of quality...and we're all disgusted with this.

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West Bend 72215 Electric Extra-Deep Oblong 12-by-15-Inch Nonstick Skillet

If you know anything about non stick electric fry pans, you know they usually have two things in common, 1. they only heat where the heating coil is in the bottom, resulting in uneven heating, then that area wears out, creating a permanent sticky ring in the bottom of the fryer that peels, bubbles, and burns everything. 2. they have notoriously LOW sides making their usefulness very limited. This West Bend 72215 Electric nonstick skillet addresses those very issues. First of all, you'll get even heating and the non stick is very durable. Second, the pan is OBLONG and has EXTRA DEEP sides! The shape and size makes it very much more versatile than any other electric fry pan you may have tried. And at under fifty dollars, it is a steal! I like to use a pan like this to avoid heating up the kitchen (OR having to clean the stove!) in the Summer, and at the Cabin. Grab one, you won't be disappointed!

love using electric skillets but found out this one doesn't keep its nonstick coating on...very disappointing...seeing that I do not want to be eating it in my food...I thought maybe plastic utensils were gouging it & turned to just silicone spatulas...but it didn't matter...more&more coating is coming off no matter what I do...Also like the other review said it does heat up to really hot & then it shuts off...Ive had it for 6 months now & use it once or twice a week...I like the size & the depth of the pan..wish it wasn't so flaky..

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This skillet has some major shortcomings.It has VERY thin sidewalls which results in a significant uneven distribution of heat. One has to consistently move food to get it to cook evenly.The thin sidewalls also do not hold the heat. While cooking, the skillet cycles through getting extremely hot then shuts off and stops cooking.It seems unable to even remotely hold a constant temperature.I use a skillet for a lot of my cooking but this one is literally unusable.

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I have to really wonder about any good reviews on this product. We were "gifted" this skillet for a 10 year employment anniversary gift where my husband works. I researched the gift options and chose this in spite of poor reviews. I lowered my expectations and hoped for the best. I guess I didn't lower them enough.

I used it for the first time today frying up some chicken tenders. I figured that would give an an idea about the heating, seeing how each piece turned out. The only good thing about this skillet is it's size (I was able to lay out 10 tenders at once), but that falls way short as it just means more food to cook unevenly or burn. The heating in this skillet is anything but even. Very hot at the source and cooler on the other end and all kinds of temp differences in between. One of the last pieces to go in was starting to burn before it was time to turn the first piece which never really got a good brown on it at all. (it was right next to the other piece) Some were crispy and most weren't. That's not counting the overcooked ones.

As far as the structure, it does as other reviewers say, have very thin walls around it. As I was cleaning it and handling it I could feel a slight give in the side wall. The ends are so close to the handles that you can't get anything in between to clean there if you get something spilled over the edge. And as for the tilt leg... What tilt leg? I never could find it after seriously trying to figure that out. The legs are part of the one solid piece of plastic on each end that is the handle. Nothing moves to tilt anything. Of course that could just be me. I mean this thing being so high tech it was probably over my head to figure it out.

Don't waste your time on this skillet... it's NOT worth the money.

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Love this skillet.I was looking for a good electric skillet/frying pan.This one is perfect.It is extra large sized so I can fix everything I need for the family in one pan.Has nice glass cover so

you can see your food as you cook.Also is non-stick for easy cleanup.

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