Mario Batali By DanskTM "Mario Light" 7" Skillet - Turquoise

I received this skillet from a friend several months ago and loved it so much I'm buying one for my godmother for Christmas. The skillet is cute as a button and fantastic for small saute jobs. Cooks like cast iron but is non-stick and has that cool blue exterior. Cast iron just got "cool" and "modern". Who'd a thought?

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Farberware Millennium Nonstick Aluminum Twin Pack 8-Inch and 9-1/2-Inch Skillet

We purchased the larger Millennium Skillet and have been so pleased with it because the bottom of the pan is HEAVY, so its not prone to warping, especially on our glass-top stove. When we received the these smaller skillets they looked nothing like the Millennium skillet we are using, the bottom does not have the heavy base and they just felt like they would warp the first time and appeared cheaply made. If you are expecting a smaller version of Millennium heavy bottom skillet, these are not for you. Using Amazon's no hassle return process, we've sent these back.

I gave these only two stars due to the flimsiness of the pans they are NOT the old heavy-duty Farberware. One fell to the floor about a five foot drop and dented in the side. I mean a large dent, enough so my existing glass cover would no longer fit on it.I simply took a pair of pliers and bent the side back out that's how cheaply these are made now. I decided to keep them, as they do clean up easily and I already had two glass lids that would fit them, which was the reason for my purchase. These two pans were to replace my heavy old LNT 8 and 9 1/2" pans, from which the teflon finish had finally disappeared after many years of service. However, I don't see these two pans being worth $30, especially if you have a family and plan on giving these a lot of use, which does not apply in my case.

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Bought my first Millinium pan years ago.It's surface has lasted very well.The best part of this set is the insulated handle.Cleans up easily.

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Revere Copper Clad Bottom 1-Quart Saucepan

I have an identical pan that I have owned for 16 years with no complaints. It is still as good as when i bought it and it has had some heavy use.

THe new one is terrible way less material feels flimsy and it buckled the first time I used it. it now rocks around on a convex base.

Don't buy this if you are expecting the quality provided by Revere in the past.

Sam

This is a very poor imitation of what used to be the valued and respected Revere ware of years ago. Interior is pitting after only several weeks of use and the metal is so thin that the bottom stamp shows on the inside bottom. Revere Copper Clad Bottom 1-Quart Saucepan I have used our old complete set of Revereware pots and pans since I was married many years ago and they are ALL still good. I've never had to replace any until recently when the cost of a new handle for a small sauce pan was almost as much as a new pan. Even the handle on the new pan has no screws to remove or replace it.

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I have used this bright, shiny pan about a handful times on low to medium heat.About 1/2 of the copper plating is gone.I might as well have purchased a completely aluminimum pan.I happen to have the original Revere copper clad cookware from 1979.Though the copper has dulled (I'm sure that if I used a copper cleaner, it will brighten), and they have been used on the highest of heat settings, the full copper coating still remains.So, unfortunately, there is a major difference in quality between this little pan made in Indonesia vs. my hardy, still very functional set manufactured in 1979 at the plant in Clinton, Illinois.I'm not faulting the manufacturing process in Indonesia.I am faulting the company because they set the specifications for manufacturing.This company producing the copper clad Revere items obviously could care less about producing a quality product and maintaining the Revere brand's reputation.Though this little pan works OK, I don't know why they bother even putting the copper clad stuff on it.Disappointing.

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I ordered this saucepan just to have an extra one since we use this size a lot.I was concerned about the reviews about the quality of the newer pans but so far then new pan has held up fine.

As a comparison, I weighed my 30 year old made in USA pan and the new pan.The new pan weighs 304 grams and the old pan weighs 290 grams.Of course I cannot say where the extra weight comes from, but they seem to have the same dimensions for the pan as well as the handle.

At least I can be sure that the new pan does not have significantly less material.

As for buckling or rocking, I would be surprised to see this happen to this saucepan.A saucepan is normally filled with a liquid that should keep the temperature along the bottom of the pan even and below the boiling point.(As opposed to a frying pan.)

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I ordered two 1 quart saucepans, they are identical in every respect to an original that I have had since the 1960's except for the bakelite handle.I compared the weight and thickness of the metal of the 1960's version and the new one and they are same right down to the thickness of the lip.

A fantastic deal for the price.

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Le Creuset Enameled Cast-Iron Panini Press and Skillet Grill Sets

I originally wrote this review for the press alone.At the time I bought the press, Amazon wasn't offering the press/pan as a set. Now it does and since anyone interested in this product is probably going to be looking at reviews of the set rather than the individual components, I'll repeat my review, with enhancements:

While shopping a retail cooking store, I fell in love with the Krups FDE312 panini press. A bit of Amazon research, however, turned up a disturbing pattern of sudden failures in this product. Research into other presses from Cuisinart, DeLonghi, Breville, Villaware, and others failed to produce a clear front runner. It seemed that each product had one or more issues non-removable grill plates, difficult cleaning, lack of grill ribs, flimsy handles, tendency to dry food, non-adjustable temperature, etc. Enter the Le Creuset 10 ¼" grill pan and panini press. You can submerge them to clean. They're coated with enamel, not Teflon, which means with proper care they should last two lifetimes (although they're only guaranteed for the lifetime of the original owner)(and note, this is a satin enamel coating, not the Le Creuset smooth coating, the longevity of which I can confirm from personal experience). There's no electrical element to burn out, no cord to store, no moving parts to break. Use is simple. Heat the grill on one burner (we have gas, but they're supposed to work with other technologies) and the press on the other. Wait until a spatter of water vaporizes almost instantly. Brush grill pan with some oil. Place sandwiches on grill pan. Pick up the press, brush on some oil, place on sandwiches and press for a few moments. Sizzle, sizzle. Wait until the cheese melts. Serve. The panini were just like what I'd eaten in Italy. I haven't owned an electric press, but I can't imagine they'd be better. Cleanup of the enamel surface requires a bit of care but, unlike every Teflon-coated product I've ever owned, that surface will probably still be there 20 years from now. And since the grill pan actually has sides (unlike every electric panini press I looked at), there was no side-spattering and thus no cleanup to do around the cooking area. The only disadvantages the grill/press combination costs $140, almost twice the cost of the average electric panini grill. But since many of the grill reviews I read spoke of this being their second (or third) electric grill, I suspect you'd make the money back over the next 20 years. Also, running multiple batches is a bit more of a problem than with a self-heating grill, since you need to place the now oily press back on the flame to reheat it, which can potentially lead to flaring of the residual oil, and will also get the burner oily. I intend to see, however, if you can reheat the press in the pan rather than putting it directly on a burner.

Let me just get right to it:this works okay if you want to make one, maybe two sets of sandwiches at most.It may work better if you have a gas stovetop (I don't) but works passably with a flat top electric stove top (what I have) and I'm guessing it would work with electric burners as well.I got all excited reading other reviews about how this press will last forever (it probably will), how it is high quality (true), easier to store (also true), simple to clean (still true), has no breakable parts (yes, yes) and can also be used for other food items like burgers and chicken (probably also true).But I mostly wanted it for panini.

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

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

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

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

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I bought this for my boyfriend for Christmas.In all honesty, I also bought it for myself, because I'm a vegetarian, and I needed some sort of method for introducing variety into my dinner routine.I was getting really tired of rice and beans and greens.This little set, while extremely expensive (in my opinion), really is a lot of fun, and the panini is excellent, as long as you FOLLOW THE DIRECTIONS.We didn't read the manual carefully the first time we used it, so I was disappointed, but when you do exactly what the thing says, and get a decent feel for how long to let the sandwich cook for, it turns out great sandwiches.

In short: heat both components up, like it says, and then take them OFF the heat, brush them with whatever (we use a spray cooking oil;olive oil did NOT work), put the top onto the bottom for a bit, and then put the sandwich in, press down, and wait.If you forget to put the top back onto the bottom, it won't work right, I have found.And you're not supposed to put it back onto the heat.Maybe all that is obvious to cooking people, but I'm a novice.

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I received this for set for Christmas and have already used it a few times. I cooked yellow fin tuna the first use and it came out spectacular. Love the grill marks, and even cooking. This is definitely a piece of cookware that loves low/slow heat, I had it on my main burner on a low heat and got the oil to just about smoking and then threw on my tuna. Cooked it 5 mins a side and it came out with a terrific natural taste! The main event was the panini, I cut my ciabatta bread up, sprayed it with olive oil and layerd on the prosciutto and provolone. I heated the top press on one burner and the skillet on another, once the pan was sufficiently hot (water sizzle/pop) i turned off the heat on both and threw on the first panini and put the press on top. I let it cook for about 5 minutes and found it to be beautifully browned with nice even grill marks. The second one cooked the same without having to apply any more heat. Great set, I'm looking forward to cooking more with it!

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This is a great product.The grill pan itself is very heavy, and retains heat very well.The press is similarly robust but has not proved to be as useful on electric ranges -the range can't get the press hot enough to really do much more than weight the food down.Originally we purchased this item to facilitate preparation of panini, but we've since grown accustomed to using it for all indoor grilling applications.

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Precise Heat Surgical Stainless-Steel Oversized Skillet

I purchased this pan about a year ago and I have to say it has literally replaced all of my other kitchen pans.I now steam every vegetable at once adding them to adjust for their cooking time.I have given 8 of these for wedding gifts and the people seem to love it as much as I do.Wonderful Investment.

I bought this expecting a high quality product but the bottom is not flat and it does not work well on my glass top range. I would not buy this again. Only way I can use it is to go outside and cook on my gas grill's side burner. Bummer.

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I could not believe what an excellent skillet this is. I use it all the time and am so glad I bought it. I highly recommend it to anyone wanting to fry eggs, make chili, or anything else a skillet is used for. This is the ultimate in quality, especially for the price. This oversized skillet would make an excellent wedding gift.

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Well made workhorse, I had some reservations about ordering this skillet, but it has been great having a very large skillet that I can easily cook an entire meal in.Very good quality for the price, I got it for $49.99 on sale here on Amazon.It has a nice thick clad bottom that spreads the heat well, even though it's 14" across. The vent mechanism is poorly designed, but does work, that's the only critisism I have for this skillet/steamer.

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This steamer cooks food so evenly because it so large. I was so tired of cramming all my vegetables into my small steamer and expecting them to cook evenly. It even has a vent on the lid that you can open or close so that you don't have to keep letting the steam escape when you cook broccoli. This is the answer that I've been looking for after all the wasted money on other steamers. Highly recommended!!

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Clipper 215-00420 18-Inch Aluminum Round Pizza Pan

Great construction and should hold up for many years of use.The design makes it so when using spillage over the edge is not a concern.The heavy gauge aluminum is certainly a plus with pans of this size.I recommend this pan for anyone needing a large pizza pan or pan for baking a large amount of cookies or other pastries without the need to resort to smaller flimsy pans. Even baking should also be expected as the pan will withstand high temperatures without bending and oven removal will be easier as the pan is made of heavy gauge aluminum.

Needed something cheap and 18" in diameter for an ash-tray for a UDS I'm building. This fit the bill perfectly!

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Farberware Millennium Nonstick Aluminum 12-Inch Skillet, Red

I tried several expensive pans, thinking, "You get what you pay for." Obviously, that isn't always true.Some pans costing several times what this one cost did not last a year, even when given gentle treatment. So far, this pan has worked perfectly, and it has held up like new. When the finish gets messed up as all Teflon does it will not be a major expense to replace it.

I love this skillet! I wish it had a lid included, but that is the only thing I would change. Clean up on this is a breeze. It is just the right weight so it is not too heavy and not flimsy by any means. The red color is a nice slash of color. I also really like the handle on this. Very comfortable to hold onto. I highly recommend this for people who cook a lot but don't need or want to spend a fortune on high end cookware.

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We thought this was a nice frying pan for the price and we enjoyed the fact that its surface was, as claimed, nearly impervious to the (careful) use of metal utensils. In fact after using it for 3-4 months the surface still looked almost new. Then suddenly, for no apparent reason (such as leaving the pan on the stove empty) the pan went pop and suddenly a circle about 9 inches in diameter in the middle of the pan was no longer making contact with our ceramic cooktop. While useful for standby purposes, it is not the go-to non-stick frying pan we had been enjoying up until then. So, onto the next lower-priced frying pan. This one will have a thicker bottom.

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As previously reported, if shipped from N. Las Vegas fullfillment store, AVOID PURCHASE.Produyct

was shipped loose in Amazon package, and arrived with handle through box.Product was my second

purchase of an excellent pan, the first is excellent todate and this was to be an addition.I have

pictures of N. Los Vegas boxes going forward, which will never happen.

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I have had many nonstick skillets in my 60 years.This is by far the best one I have ever owned.Being older, things seem to feel heavier and heavier.This is the perfect nonstick pan.

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Nonstick Barbecue Grilling Skillet

Did not receive before Christmas.It was just slow mail and not the fault

of the company.

Thank you to the Customer Service Dept that assisted me.

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All-Clad Copper Core 12-Inch Chef's Pan

When I started law school, I moved into a studio apartment with only microwave pots to cook in.After a year, I decided that some better form of food was necessary.I first got an All-Clad 1-quart saucier, and then I got this amazing pot/pan.I need nothing else.It warms quickly and evenly and cleans beautifully.At first I choked over the price but I bit the bullet and got it.The cost is, granted, about the same that one can pay and get a whole set, but I've had those inferior sets before.They've gotten thrown out in a year or two because they're worth exactly what I paid for them.Should I ever actually need another pot, I won't look at anything but All-Clad cop-r core.

This pan is of top quality. Heating is rather even due to its special constraction. The 12 inch size is perfect for preparing meal for 1-4 persons. The handle will never be hot however the handle of lid could be hot if cook long.

CON: When stirring fry eggs or meat, this pan is really sticky. I changed from high heat to medium heat and added more vegetable oil and these won't help that much.

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I bought this pan five months ago and have not regretted it. It was the first piece of All Clad Copper Core that I purchased and I have purchased five more pans since! First of all, the pan looks beautiful and you can put it in the dishwasher. I clean it with powdered Bar Keepers Friend (sells for $2 in Publix) and then put it in the dishwasher. My dishwasher has a sanitize cycle, so I prefer to put as many things in it as possible that do not require hand washing.

I have cooked a variety of things in this pan: Fried items, sautéed items, marinara sauce, stews, soups, etc. Basically, it is a great multi-purpose pan and unusual. You will never find this style of pan in a set that you would buy. I am not into Asian food, but obviously if you like that, this pan would be perfect for stir frying. It holds quite a bit of food and the loop makes it easy to move from the stove to other areas of the kitchen if you need to. The lid is high doomed so moisture will stay in as well. I really do not think you can go wrong with this pan. I own the 10 inch fry pan, but find it's not necessary to purchase the 12 inch since I have the Chef's Pan.

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I recently received this pan as a gift and, though I have not used it much yet, I think it is necessary to mention that the Amazon product description is wrong--this pan is not a wok, or "wok-like" in anything more than a superficial sense (it has rounded sides). It is much shallower than a standard wok, and has a much larger flat portion on the bottom than a standard flat-bottom wok (it is more like a deep skillet with a lid than it is wok-like). Yes, one could stir-fry in it, but that means little (one could try to stir-fry in a skillet or sauce pan also).

Stir-frying will certainly be easier and better in an actual wok that is deeper and more rounded; I have one made by Calphalon and it is great. As far as this chef's pan goes, I plan to use it primarily for fricassees and braises.

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Also known as a Sauteuse Evasee, this type of chef's pan is probably the most versatile piece of cookware one can buy. It can boil, steam, stir fry, deep fry, braise, blanch, slow cook, pan fry, blacken, saute, and perform pretty much any other task required of cookware. In my opinion, there is no better pan for making large amounts of roux based sauces, it effectively functions as an extra wide 4qt saucier. Using a whisk couldn't be any easier, there are no hard to reach areas whatsoever.

All Clad's version of this pan is particularly convenient because it can be placed in the dishwasher. Not everyone has the time to hand wash their pans, especially if you cook on weekdays.

Please do not buy this pan thinking it will replace a traditional Chinese carbon steel or cast iron wok. The heat distribution is much too high to achieve the high temperatures around the edges that are required to produce "wok hay", that great smoky, umami-packed wok signature flavor. For everything, and I mean everything else in the kitchen however, it is great!

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Bayou Classic 7403, 3-Piece Cast Iron Skillet Set, 6", 8", 10"

Great set of 3 iron skillets for the price. All were well seasoned and made of heavy iron.I made excellant corn bread in these skillets and other fried foods as well and had no problems with food burning, cooking unevenly or sticking problems as long as you use proper steps to prevent food from sticking. The skillets arrived in great condition and on time it was a good purchase from amazon.

You can easily get these from any Walmart but I liked the name Bayou and these pans are great.When I'm done cooking I quickly clean them while still hot and quickly spray canned Olive Oil on the cooking surface and this keeps them ready to go time after time..

Even heat distribution and I notice I only need to turn heat on half as high to get the same temperatures that the thinner teflon pans require.These will last a lifetime and with a faint mist of aerosol Olive Oil they shine nice and black and stay ready to go.

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The 10 and 8 inch are decent, each one has a few small dimples in the pan not completely smooth. The 6'' has the most holes and its really too small to do anthing with other than cook and egg.You're really buying 2 pans but they cook really well and heat up evenly.

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The 8" pan has a HOLE in the pan!6" is chipped near the handle, looks like a bad mold.The texture of all pans are rough, all over, not smooth like the lodge pan we got.Returning it and going to get the lodge ones individually.

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I ordered this because I like cooking with cast iron. It is very poor quality. Has too much pitting, has too many rough spots around edges and handles. Some of them are very sharp. Stick to Lodge, everyone!

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Chasseur Cast Iron 30129OR French Fry Pan with Lid, Orange Flame

This is one of the nicest pieces of cast iron that I own.Works beautifully.Dishes turn out wonderful!I have heard so much about other brands but this seems to be one of the nicest I have seen and worked with..highly recommend!

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Deni Stainless Steel Roaster, 13-1/4-Quart

The Deni 13.25 quart roaster oven is one sharp looking item in a great size (hard to find mid-size roasters). I used mine for a standing rib roast, ham butt and meat loaf.However, no matter what I did I could not roast or cook meats without burning / scorching the inside bottom of the roaster.The very limited directions say to use oil or water in the roaster (there is no meat rack supplied as some sites advertise). Lowering temps 25 degrees did not solve the problem.The interior of the roaster is a smooth highly polished stainless which is to be treated with the upmost care when cleaning.It cooks hot and fast.

Update: Upon finding an aftermarket roasting rack the burning/scorching issue has been corrected.

I only use stainless steel cookware and this product gives me that and a depth that works for pot roast, fried chicken, chili and much more.My last electric skillet lasted 45 years.Good cooking.

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This thing is beautiful, well made, and gets very hot.It is so great looking we just serve chili or whatever we make right in the roaster itself and get compliments on it and questions about where we got it.The price is great considering how high quality it is.Once you get it, you can see why it holds so much.The heating element is on the bottom and the sides are just the stainless steel, no ceramic insert or anything.I think the ad said it weighs 32 pounds but it weighs nothing near that, I am not sure what they meant.It probably only weighs about 5 pounds if that.Not only is it great, but the vendor got it to us in about one day.Highly recommend.

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I also bought a additional roasting rack for the unit.The problem is it is hard to clean if something gets burned on the bottom of the pan.But it is stainless steel and I know Stainless steel is hard to clean when it gets burned.I wanted Stainless Steel because I do not trust the other roasting racks that have strange chemicals and coatings on them.

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Made chili for 20 in the cooker.It was convenient to cook in, was beautiful on the buffet table, and kept the food hot.Great for a large gathering.

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