Emeril by All-Clad E6019764 Cast-Iron 2-Burner Reversible Grill / Griddle Cookware, Black

For those of you who want a review from a lover of cast iron that actually owns this...

I love all my cast iron cookware, except this one. The enamel coating on it is horrible. I'm not sure you should even season something that has been enameled, and I would be willing to try (probably ruining the griddle completely), except that this griddle really does not hold heat evenly. I am going to give this one back to my mother in law and buy a lodge logic.

sorry Emeril, you rock, just don't like this piece.

Well, I bought it at Macy's whilst browsing.I wasn't really looking for it, but when I hefted the box, I thought that this was a SERIOUS piece of cooking equipment.Emerilware has some real crap in its line, but this seemed promising.

Well, 4 months later, I really really like it.But it isn't a traditional "put stuff on it and it works" type of device.Nope, some learning about how to use it and more about how to care for it are necessary to produce maximum benefits.

The first has been mentioned, it must be sprayed with PAM before heating.Each and Every time.Second, it takes a long long time to heat up, think at least 15 minutes (like pre-heating an oven, start this before cooking).Third, it might not fit your burners the way you like it to (especially with gas burners) but with a little time and practice one can find harmony between surface flatness, even heat distribution, and stability.

I am still learning on the care/cleaning requirements, as the directions provided are laughably inadequate.That is why I can't classify it as a 5-star product.

But it unquestionably opens new cooking frontiers for quick dinners or large breakfasts.Maybe there's a better one, and I have seen the catastrophic failures.But it sure makes cooking and more importantly eating more fun.

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I have used this product as a grill and griddle over the past month.The trick here is to heat up the grill or griddle, then, brush oil or butter on it.Pancake and eggs slide around.Steak develops nice grill marks.

I use stainless steel utensils with this product.

Clean up was easy when I allowed it to heat up then brush oil or butter.

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I do not own this pan, but I am a lover of cast iron cookware in general, and thus feel compelled to respond to this earlier negative review.

First of all ALL cast iron pans, whether "pre-seasoned" or raw, need to be seasoned after you buy them.Several times for best results.('seasoning' usually means baking the pan with oil in it for a good period of time to seal off the pores in the metal surface).You will not get non-stick results out of the box, no matter what you buy.I own a "pre-seasoned" 8-quart dutch oven from the Emeril series, and the pan needed to be seasoned after I got it (as did my "pre-seasoned" 12-inch Lodge skillet).I also have a smaller Lodge skillet that I bought "raw" and it's worth noting that it took significantly longer to get it to non-stick level of seasoning.So pre-seasoning helps, but does not eliminate the need for the honorable task of seasoning your pan.Regardless of issues of seasoning, my Emeril dutch oven has performed beautifully, it is very solid, has classic lines and is well-made at an accessible price, which I very much appreciate.I can't imagine the grill pan is much different.Cast iron is pretty simple, and the Emeril series seems to do it right.

2) Cast iron is unique and awesome in part because it holds heat so well, but it does need to be preheated for several minutes for full effect to allow the heat to spread out and transfer to the entire pan.Obviously a pan that covers two burners is going to have hot spots to some degree, but allowing a good 5-8 minutes for the pan to preheat will significantly reduce this.I don't know if the previous reviewer allowed enough time for preheating, which may have contributed to his/her complaints about uneven cooking.Cast iron gives the most even cooking of any cooking surface out there, for the exact same reasons that people most often complain about it it's really heavy and it gets really hot and stays that way.Certainly cast iron cooks more evenly than the electric skillet the previous reviewer mentioned buying instead.I could be completely wrong, this pan may have horrible hot spots, and as I said, I don't own this pan, but this sounds to me like it could be a user problem.

3)You can't use a cast iron pan once and throw it in the trash!It may take a month or more to get the pan to a stage where it will create the beautifully browned, crisped non-stick results that cast iron lovers rave about.Patience (and turning a deaf ear to naysayers) is well-rewarded.In my experience it doesn't make a ton of difference which manufacturer you go with, in terms of the performance of the surface or metal itself.Cast iron pretty much performs like cast iron.Variations among brands have more to do with what shape or size you like, which design feels better in your hand.The thing that makes the biggest difference in the results you'll get from cast iron is in how you treat the pan.I cook sometimes in my job as a personal assistant, and my boss has a full set of very expensive Le Creuset enameled (and some non-enameled) cast iron that barely gets used, and it's not as enjoyable to cook with as a result.I would choose my five dollar raw cast iron skillet any day of the week.The results I get from the pan are stellar because it is used often and well-loved, and therefore has a fabulous well-seasoned surface.

So I will say, if you buy this pan and it's your first piece of cast iron, give it a month or two before you decide whether or not you like it.

Which brings me to the other reason I love cast iron so much because it requires a bit of effort and patience in the beginning, I've found I really have a relationship with my cast iron pans.I LOVE my cast iron pans! (maybe this makes me crazy, but if so, it's a very enjoyable form of insanity :) ) It's a simple, humble material that will last a lifetime remember that old phrase "wears like iron?" so I highly recommend making the leap into the wonderful world of cast iron, whether with this pan or another one.Just remember that it takes a bit of patience and a bit of doing, but you will be rewarded with a friend that is (almost) as reliable as death and taxes.

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this griddle is wonderful, very durable, high quality, even heat distribution, it is easy to take care of if you follow the instructions that are on the instruction sheet. i love this product and highly recommend it!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Fagor Duo Stainless Steel Pressure Cooker

I had a Kuhn Rikon and still have a Presto pressure cooker. I got rid of the Kuhn Rikon. I love the Fagor Duo. The Kuhn Rikon design is a real pain if you have an electric stove. It is probably almost acceptable if you have a gas stove. The Fagor models work equally well on either type stove. Also, along the same lines, the Fagor and the Presto designs are much more forgiving. You better plan on watching a Kuhn Rikon very closely -especially on an electric stove -but also on a gas range. It can get to an over pressure situation easily. Granted you will likely just blow out part of your gasket (the safety measure) if you get distracted. Who needs that? You better have an eagle eye and fast reactions to maintain a reasonably constant pressure inside your cooker with an electric stove.

You do lose some steam with a Fagor though typically much less than with a Presto model. (You lose nearly no vapor with a Kuhn Rikon -that is about their only big selling point in my book.) The Fagor model uses a compressed spring to regulate pressure. The Presto uses a weight on top of a vent pipe -this combination is called a jiggler valve -to regulate pressure. To regulate pressure with a Kuhn Rikon you basically watch a rising spring loaded pressure indicator and adjust the heat as needed. Gas heat is more quickly adjustable than electric. You have to either hope for the best as you crank the heat up and down with an electric stove or play hop scotch between a too hot and a too cold burner. On the Fagor Duo there are two spring compression settings. You can cook at 8 psig or 15 psig. 15 psig is the normal setting used for most pressure cooking. For delicate foods, like fish, or if you are in no particular rush the 8 psig setting will come in handy.

Bottom line is I like the Fagor the best of the three pressure cookers I discussed, next I like the Presto. The Kuhn Rikon is built like a tank and it is an interesting design. I just don't like it as well as the Fagor's and I am a both a mechanical engineer and I cook for a hobby. I'd like to think my opinion is an informed one.

I use to own an electric pressure cooker, and after many scorched meals, decided to try a stove-top model.It was the best move I could have made!18/10 stainless, surrounding aluminum on the bottom has kept every meal scorch-free.I feel completely safe using this pressure cooker.It locks easily, and the dial indicating if the pot is at pressure and if it is at high or low pressure is fool-proof.There is nothing complicated about using this pressure cooker.I just can't say enough about this pot. I have cooked professionally, and I have cooked for many years.I would not be exaggerating if I told you that this is the best-loved piece of cookware that I own.Fagor has produced an outstanding product.

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About eight years ago I purchased the Fagor Duo 8-quart pressure cooker and have loved using it since my purchase. The pan is made of heavy duty stainless steel which cooks evenly and foods come out tasting like they are supposed to. No off tastes just well prepared food.

Once the pressure cooker reaches pressurization the cooker quietlycooks a tasty meal in minutes. Once in awhile you may hear a slight hiss but that's about it.

And finally, I think Fagor uses a standardized gasket for almost all of their pressure cookers. You can check with Fagor to confirm this.

Another plus is the ability to rapidly depressurize the cooker by turning the the knob to steam release. No more taking the pressure cooker to the sink to run water over the pan to quickly release the pressure.

I've cooked pot roasts, porcupine meatballs, soups, stews, ribs, and even rice pudding in my Fagor pressure cooker. All turned out great!

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Just got this pressure cooker a few weeks ago and we love it!Solid, well-built, easy to use/clean--if you're looking for a top-quality pressure cooker at a reasonable price, this is the one to buy!

We purchased a Presto 6-Quart Stainless Steel Pressure Cooker from Amazon about a year ago for $48.99.We were looking for a decent stainless steel pressure cooker without spending a ton of money. While the Presto is reasonably well made and you certainly can't argue with the price, in our opinion the Fagor Duo is 5 times the cooker at less than twice the price of the Presto.We're really sold on pressure cookers (the flavor, the time savings, etc) so much so that we decided to do our research and get a quality pressure cooker this time even though it would cost more. After a lot of research, we decided on the Fagor Duo.

First, I'd like to address some complaints about this item mentioned by some other reviewers here. I truly believe that many complaints come from people who didn't read and/or didn't understand the owner's manual, and trust me, when cooking with a pressure cooker you NEED to read the manual!!

For example, someone mentioned that it was hard to tell when this unit came up to pressure, and I couldn't disagree more!There is a plastic yellow rod built right into the handle that pops up about 3/8" when the unit develops the desired pressure, plus, with mine any hissing from escaping steam also stops once the proper pressure is achieved. I find this style of pressure indicator MUCH easier to use than the old "rocker-top" style cookers.Additionally, once pressure is achieved and you reduce the cooking temperature, the Fagor Duo maintains pressure MUCH better than our Presto rocker-top pressure cooker--in fact our Presto cooker was so finicky in this regard (you have to verrrrry slowly reduce the temperature or else the rocker stops rocking and you have to increase the temperature again.....) that we decided to get one of the newer style pressure cookers like the Fagor.

Someone else complained about putting the lid on wrong and having it jam.First of all, it's EXTREMELY difficult to put the lid on wrong--Fagor even engraves a mark on the lid of this pressure cooker that you line up with the handle to ensure easy and proper locking of the lid every time.In fact, that was another thing we didn't like about our Presto 6-quart pressure cooker--lining up the locking notches on the lid on was always a bit of a struggle, but the Fagor Duo model makes putting on the lid very simple.Again, reading the owner's manual (or watching the included Fagor instructional DVD) is VERY IMPORTANT!

Some of the features that we like the best are: The Fagor Duo is much wider at the base than the Presto cooker which is not only more stable, but also gives you more surface area for browning meats prior to pressure cooking.The Fagor Duo comes with a nice stainless steel steamer basket, an informative instructional DVD on pressure cooking, a well thought out and comprehensive owner's manual, AND a nice recipe book that includes over 50 recipes! It also has a very handy steam release valve built into the cooker lid that allows you to quickly vent the pressure (in order to open the lid after cooking is complete) without having to lug the heavy pot over to the sink to run cold water on it, or wait the 5-10 minutes for the pressure to drop by itself. There's also two pressure settings (thus the name "Duo") so that you can cook/steam delicate foods like veggies, fish, etc at a lower pressure.

All in all we couldn't be happier with the Fagor Duo.We considered a Kuhn 8 quart pressure cooker, but the $200 price tag for the Kuhn combined with the great reviews for the Fagor Duo make our decision easy.

If you're new to pressure cooking, don't make the same mistake we did by buying a lesser unit to save money, just bite the bullet and get the Fagor.With it's build quality and 10 year warranty it should give you many, many years of great service!

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The pressure cooker caught my eye after watching Iron Chef.I too wanted to cook faster with awesome results.This pressure cooker does that.I am amazed by the variety and possibilities the device has opened up to me.Potato Soup in five minutes, chicken stock in under 20 and stuff cabbages that are out of this world;all brimming with big flavor.

My recommendation is to buy it.I could not substantiate handles breaking or any failings from a cooking or manufacturing stand point.The pot is solid.It is super easy to use and seems as safe as any other pot.Check out the vid review to see it for yourself.

Verdict: BUY

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Farberware Porcelain Enamel Nonstick Bulb 10-Piece Cookware Set, Black

I bought these because I wanted to get cookware that was suitable for ceramic hobs I've just moved into a new apartment.This set fits the bill perfectly they are sturdy and look nice, and it's a nice touch that all the saucepans come with lids.The smallest one is so cute!So, I'd recommend this set!

Was looking for a gift for granddaughter and she wanted nice pots in black~All described seemed to fit her needs and she is very happy with them!

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Emeril by All-Clad E9640764 Pre-Seasoned Cast-Iron 12-Inch Skillet Cookware, Black

I purchased this skillet after reading every review here, believing that the negative reviews were probably due to a lack of understanding how to work with cast iron.

At first, I did like the skillet. I took it through my own seasoning process (even though it was pre-seasoned) and was happy with both the appearance and (more importantly) the cooking qualities the first couple of times I used it.

I have been using it 1-2 times daily for the two weeks I've had it. A cast iron skillet is supposed to become better and more seasoned the more you use it. This one, however, is becoming worse. It doesn't heat as evenly as my other cast iron pieces, and no matter how carefully I clean and re-season it (I clean with kosher salt and a lint-free cloth, rinse with hot water, towel-dry then heat-dry it, then re-season with oil), the "seasoning" is becoming more and more uneven.

I had hesitated to buy this skillet since it's made in China and I don't want even the smallest chance that there is lead in this skillet. I should have gone with my hunch because now, more than ever, I'm upset at the idea of unknown elements being in this skillet, especially since the skillet isn't up to par with my other cast iron. I've also heard more and more stories of Emeril cast iron cracking... which I had thought initially due to too-rapid heating or cooking, but now I'm wondering if the Chinese cast iron itself is an inferior compound with sub-par "filler" material.

By point of comparison, four days ago I bought two Lodge 8" skillets. Of course, after my Emeril pre-seasoning experience, I had low expectations. But I was amazed as I gently washed them for the first time and water actually beaded on the surface and rolled right off. I decided to do something bold and daring, and cooked some eggs in the Lodge -only the second time I cooked with it. Amazingly, those eggs slid right out as if the pan were Teflon -a minor miracle with cast iron.

I can't return this skillet since I've used it, but I will be buying a Lodge 12" skillet instead. I'd rather waste my money and KNOW that I'm buying a safe, time-tested, made-in-the-USA item from a company with a longstanding reputation. The Lodge skillet is much less expensive, yet worth so much more... the superior pre-seasoning and the highly reputable manufacturer make Lodge the better deal even if it were higher-priced. Sorry, Emeril, but my vote is with Lodge.

If hadn't looked any further than the reviews here, I wouldn't have purchased this pan, but the reviewers seemed a little 'green' when it comes to cast iron and so I looked around some and ended up buying it. I have to say I am very satisfied.

First of all, I have never seen a 'pre-seasoned' piece of cast iron that was actually meant to be cooked in straight away. The instructions that come with this pan (for those who bothered to read them) recommend further seasoning anyway.

And yes, it does need further seasoning and careful integration into your cooking setup. Cast iron rewards patience, and this pan is a great big piece of iron, heavier and thicker than the Lodge equivalent and made to last for generations. It also is a bit rough textured for a cast iron pan and you will find that it takes longer to build up a nice slick surface, but it's far from impossible as has been suggested. Only the years will tell, but my guess is that it will hold on to its seasoning particularly well once it's fully established.

For the record, this is the method I use to season my cast iron:

-Rub a thin layer of lard or vegetable shortening on the pan, inside and out

-Put the pan in 300 degree oven for 15 minutes, pull it out and pour off any fat that's pooled in the bottom

-Put it back in for a couple hours

-Turn off the oven and let it cool in there

-Repeat this process a few times afterward, but in a 450 degree oven for 45 minutes to an hour

-If the pan is sticky when you're done with a seasoning, you didn't cook it long enough

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After owning this product for 2+ plus years the quality is exceptional and the pan is durable and well made.I am not a huge fan of Emeril's television show but his products are excellent.I am of the opinion that the negative reviews of this product are written by people that simply do not know how to work with cast iron.

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We have owned this skillet for over 3 years and we still love it.It cooks everything wonderfully and is easy to care for.

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All my pots and pans are from the Emril line, and including this cast iron skillet and my cast iron grill skillet, and so far they have proven to be a great product, this skillet is a well cast heavy duty product, excellent for pan skillet fried chicken and great for making large corn breads.

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Simply Calphalon Nonstick 12-Inch Omelette Pan

This all started when I bought America's Test Kitchen's book of skillet recipes. Reading through it, I realized I didn't have the proper tools for many of the recipes (including fabulous skillet pasta dishes where you cook the raw pasta right in the skillet with the rest of the ingredients). The recipes and the skillet buying tips told me that I needed two 12" skillets. One of them had to be a non-stick skillet that:

a. Was not over-the-top expensive, since all nonstick skillets do need replacing every so often.

b. Was durable and sturdy enough to last for several years with good care.

c. Distributed heat evenly.

d. Was oven-safe to -get this -450 degrees.

e. Was a true skillet with respect to the height and slope of the sides.

f. Had a cover.

It took me days to do the research to find a pan with all these qualities. This one was it -minus the cover. A bit of shopping around unearthed a 12" Calphalon lid designed for pretty much every Calphalon model EXCEPT this one. I bought one at Macy's and brought it home to try it on for size. It's not perfect, but for my use it's just fine.

You've got to try those ATK pasta dishes -and pretty much all the other recipes in their skillet book. They're wonderful.

(PS: For the other skillet, go with the All-Clad stainless with cover -I've seen some incredible sales on it at )

I bought my Simply Calphalon 12" non-stick omelette pan about 4 years ago. At the same time, I had just purchased the same sized non-stick frying pan from All-Clad (along with a 10" All Clad non-stick pan). I use my 12" non-stick pans easily 4 times a week. Over the years, it's been interesting to see how the Calphalon pan has out-performed my All-Clad! So much so, that I am now buying the 2-pan special (10" and 12" non-stick) from Calphalon today. My old 12" Calphalon has NOT worn out, but hey, I need two of these going at once on many occasions especially when I've got company, and do scrambled eggs in one, sausages in the other. During the same time period that I have used both my Calphalon and All-Clad 12" non-stick pans, I have noticed two key advantages in the former over the latter: 1.) the Calphalon has simply NOT worn out not one bit! This is the "Simply Calphalon" with only 2 coats of non-stick inside (vs the 3-coated Contemporary Calphalon non-sticks), and 2.) the size and weight of the Calphalon is better than my All-Clad. The inside bottom of the Calphalon is much bigger and flatter, enabling me to easily grill two cheese sandwiches side-by-side not so for my All-Clad. Finally, the weight and heft of the Calphalon is simply lighter and more ergonometric. With all these advantages to the Calphalon, I was convinced to invest in their next-level up omelette pan set: the Contemporary. I look forward to many years' worth of use from them, too. And as for my All-Clad 12" and 10" pans, I'm donating them to the local thrift store. I tried to contact All-Clad about the worn-out non-stick coating in my 12" pan, but they couldn't be bothered to answer my email. In short, their "lifetime" warranty is worthless, cuz you can't even get a response from them unless you take the time and money to mail them the pan first, then wait for an answer as to whether the wear and tear is what they consider covered by warranty.

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The pan seems decently made, with a good non-stick coating and nice handle. However, with a glass cook top (smooth top), we are restricted to pans with truly flat bottoms, otherwise the pan will rock slightly and doesn't make good contact with the cook surface. Unfortunately this doesn't fit the bill.

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I also got this pan based on a recommendation from America's Test Kitchen and have not been disappointed. It is billed as an omelette pan and I treat it as such when it comes to the utensils I use with it. No sharp metal objects and of course I wouldn't think of putting it in the dishwasher. That's a no brainer. There aren't many things you can consistently put in a dishwasher and not expect the intense heat and detergent to take its toll on the surface. However I did do some things I wouldn't ordinarily do with an egg pan. The first night I used this pan I fried a bunch of plantains (platanos) with a brown sugar based sauce to finish. This was after reading the reviews here on this page. I figured if this pan is really not worth it's salt this will be the test to prove it. The pan not only performed admirably and washed clean but my wife also used the pan for French toast without the slightest problem. This was not a fluke, this action has been repeated with the same results. And true to America's Test Kitchen's report the handle does stay cool and it is evident that it is built to last. I don't expect this pan to last forever but I do look forward to getting a lot of good use out of it.

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Having used this pan nearly every day for the last 4 years, I've actually worn it out to the point that it's "semi-nonstick."The sloped sides and depth of the pan lend it perfectly to many cooking uses, from cooking eggs to sauteeing or frying. Of course, I've always handwashed it and used non-metal utensils so the surface is not scratched, just worn out. My only complaint is that the handle transfers enough heat that use of a potholder is required. Because it's literally the mainstay of my cookware, I'm ordering a replacement that will hopefully last another 4 years.

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T-fal E9421364 Oven Safe Cast Iron 10-Inch Griddle Dishwasher Safe Cookware, Black

My husband bought this griddle after shopping for months for just the right one.It is wonderful.When we saw it in the store we both knew it was going home with us.Fantastic eggs over easy for dinner! Easy to clean, heated well and it is completely enameled.

I bought this griddle to make "Chappathi" (an indian style tortilla made by wheat flour). But, the chappathi came out either burned or as crisp. I couldn't get the soft texture. Tried adjusting the heat and even adjusted the dough consistency, but all in vain. I am back to my old griddle. I won't recommed it for any indian type bread like chappti, roti, or dosa.

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Very nicely made pan, but unfortunately not enameled as described. I bought this solely for use on my glass top stove, but it is all raw cast iron and will scratch! Only good for electric coil top, or gas stove tops.

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Presto 07045 Family-Size Cool-Touch Tilt'N Drain Electric Griddle

I purchased this griddle intending to use it to cook pancakes, bacon, and to heat torillas.

First of all, the aluminum surface of the griddle is not as thick as I was expecting.I haven't measured it, but I'd estimate it's between 1/8" and 3/16" thick across most of the surface.As such, it does warp under high heat.It was set on top of my smooth top range (range was off and cold, of course!) and when I turned it past 450 degrees, I found that one of the 4 legs would be off the surface.There is a raised lip around the outer edge which would prevent liquids (pancake batter, beaten egg, etc) from spilling off.This is useful and well executed.

Previous reviews noted that your pancakes can come out "striped" due to the heating element. I underestimated this.Though made of aluminum, there definitely are vast differences in heat from one area of the griddle to another.I think this griddle would perform much better if the heating element covered more of the surface of the griddle, kind of like the design of an electric oven's broiler element.

For heating tortillas, I've got no complaints.And this griddle can get hot, as I've done chicken stir-fry and fajitas all on the surface of the griddle.

Overall, I think I paid a fair price for it, but I'd look for a more expensive, higher quality model next time around.

Having gone through several electric griddles over the yearsthis one is the pick of the litter. The tilt feature is nice to keep your bacon from deep frying in its own grease and makes clean up easier. The size is great since you can actually feed a crowd (thats why you bought it right?). There are some hot spots as usual with this type of item but nothing real serious. I would recommend this item if you want to cook up a pound of bacon at a time, a mess of pancakes or 6grilled cheese sandwiches.

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I ABSOLUTELY HATE THIS GRIDDLE.We bought oversize to make more pancakes and thought the cool-touch edge was a great idea.The Tilt'N Drain sounds great, but a mere bump of the cool-touch edge and the griddle falls into the drain position.Not what you're looking for when pouring pancakes.First of all, it still only accommodates five normal size pancakes (four corners and one in the middle).The surface is not level, and all the pancakes run towards the center giving them a distinctive oval shape. The biggest disappointment is the heating element.I purposely pour the center one first, and the one closest to the heating source last. Despite my efforts the one closest to the heating element source turns dark brown in no time flat, and the one in the center is barely ready to flip. End result...I'm shopping for a new griddle.

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Purchased this last Christmas. Our previous attempts to do pancakes for our family of 4 children were OK, but the small griddles and frying pans just didn't get the job done quickly enough. Most we could cook at a time were 5 in the circular Circulon electric frying pan. So we got this and it does the job. We're able to cook 8 to 12 pancakes at a time, so are able to cook the entire breakfast with just two batches.

I like the drain feature for bacon, but as other reviewers have indicated it slides into the drain position much too easily. It has never done so during cooking, so our pancakes have always turned out great. But while getting it out of the cupboard and cleaning it, those handles just pop out. Would be nice if they had provide some sort of lock or quick-release mechanism.

Also, as indicated by others, the heat is a little uneven. Pour batter in the top right corner last (next to where the heating element connects).

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This griddle is BIG, which is what I wanted.If you want a big griddle, this is it.Keep in mind, the size makes it difficult to clean.It does not fit in my sink, so water often drips on the floor (without me knowing) when I clean it. However, this is not a problem with the griddle, just something to be aware of.

Unfortunately, the surface does not heat evenly, nor does the thermostat appear to be accurate.The middle of the griddle is about 15 F warmer than the setting on the thermostat while the sides were 50 F warmer, as measured with an IR thermometer.This is the only design flaw.

The griddle is level!Pancakes, scrambled eggs, and any other items that flow will stay where you put them.Other griddles are permanently tilted to allow grease to drain.This unit will tilt when you need it to drain (when cooking bacon for example), but stay level when you want it level.

The size is great, and I have not found anything that comes close to this.Without a doubt, I would purchase this again.

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7-Inch ECLIPSE Nonstick Aluminum Frying Pan, Fry Pan, Saute Omelette Pan, Commercial Grade - NSF Ce

Heavy Duty thick gauge. Easy to clean. Egg slides out when done cooking. Made for one egg. Tight fit for two eggs. Difficult to gauge pan capacity size from illustration without Amazon having a egg in each photo for comparison. If this is your size skillet, this is the pan for you!

These pans lasted a couple years, but I had to buy slide on handle grips to make them easy to use.So the money I thought I was saving went toward the cost of buying the grips.Would not buy them again, unless I could not find the ones I have now from Betty Crocker by METRO.However the slanted sides on these pans were more desirable.

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Texsport Cast Iron Griddle - 9-1/2-Inch x 20-Inch

Great Griddle.Fits my coleman camp stove perfectly. Item was shipped in sturdy box.It had no cracks or defects of any kind. The coating came of fairly easy.I lite my charcol grill off and heated it up over a hot bed of coals.Using oven mitts, I wiped of the coating with a paper towel.Repated the process afew times waiting about five minutes between wipes.Then, while coals were still hot, seasoned griddle with several coatings of bacon grease and left on grill till the coals were out and griddle was cool to the touch.Have take camping several times and have no complaints.

This is a great product. It is NOT seasoned.I put mine on our grill, wiped away the wax sealant (not much at all), poured oil on both sides and let it cook.After 15 min. it was already getting dark.I turned it a few times, added a bit more oil.All in all it did not take long or much effort and it turned out great.It is large and I've cooked pizzas on it (though it's obviously not meant for that. An iron pizza pan is more expensive though).

Love it.

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Very nice and heavy. A bit longer than I thought, but fits well across the burners. I seasoned it on the grill outside like they said and it works great.

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Well made and a good price, I use this at home on my gas stove and out camping on my tripod and portable wood stove.

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I purchased this griddle to use on a gas range.I rinsed the griddle lightly with water, dried it with a paper towel, and then put it in the oven, first on 350F for about 10 minutes, then 400F for about 10 minutes.I removed the griddle from the oven (using thickly padded pot holders), wiped off the liquid waxy substance with paper towels, oiled the griddle on both sides with olive oil, using folded paper towels to wipe it down, and then put the griddle back in the oven on 400F, 450F, then 400F.It took about 1-1/2 hours for the whole seasoning process.I then used the griddle to make a batch of pancakes for freezing.Pancakes were perfect, no sticking.I used a light coating of nonstick pan spray also just before pouring the mix.Later on, I used the griddle (grill side up) to make a ham and cheese panini.It worked perfectly!Fits the gas range just right.Nice price, too :)I should mention that I placed a sheet of heavy duty aluminum foil on the oven rack and put the griddle directly on it to catch the liquid wax during the first 20 minutes in the oven.I removed the foil for the rest of the seasoning process.

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