Doesn't look that great, the color is a little dingy and the non-stick coating doesn't perform as well as other ceramic pans we have. It tends to need a little more greasing and is tougher to clean.Save 36% Off
Showing posts with label free music. Show all posts
Showing posts with label free music. Show all posts
Art & Cuisine Austral Series Aluminum Ceramic-Coated Fry Pan, Grey, 9.4"
Doesn't look that great, the color is a little dingy and the non-stick coating doesn't perform as well as other ceramic pans we have. It tends to need a little more greasing and is tougher to clean.
Rachael Ray 10-Piece Porcelain Enamel Cookware Set
I purchased the Rachael Ray 10-Piece Porcelain Enamel Coodware Set in Blue at the end of December 2007. The handles are securely attached. The pans are just the right weight....not too heavy and not too light. The stay cool handles are terrific. The non-stick surface is awesome...the food slides right off. The see-through lids are great so you can keep an eye on whats cooking. It has the look and feel of expensive cookware but is very reasonably priced. The only thing that I didnt know before I purchased this item was that it is not recomended to cook on high with a glass top stove. I guess the enamel can fuse to the cook top. I have a glass top stove and at first I was concerned. I cook with this cookware set on Medium High instead of high. I have not had a problem at all. In fact, I used to burn meals in my old cookware but now that I dont use high heat to cook with I have not burned a single meal!If you are looking for great cookware with outstanding quality then I highly recomend the Rachael Ray 10-Piece Porcelain Enamel Cookware Set.******And just to add a note to my original review back in Februay 2008.......I have now owned this set for a little over 2 yrs (its now 2010) and it is still just as great as it was when I first purchased it. I am very careful that I dont use metal utensils with this set. I only use wooden or nylon (plastic) utensils which I think contributes to the long life of any non stick cookwear set.******
######And yet another update.....It has now been 4 yrs since I first purchased this cookware (its now 2012) and it is still like brand new!!! ###########
I was really excited to buy these, loved the color and loved the silicone handles. Unfortunately I have discovered the porcelain enamel rubs right off, even with just plain old water.
I noticed the first week I bought the set that the most of the pans already had minor smudges exposing the metal of the pan under the green paint. Then one day I was toweling off a pan I HAND WASHED and noticed the green enamel rubbed off all over the towel. I simply washed the pans with warm soapy water, nothing harsh.
I am extremely dissappointed with the quality of these pans. It is a great design but they are evidently made with very cheap workmanship.
Buy Rachael Ray 10-Piece Porcelain Enamel Cookware Set Now
I have the blue set.This cookware is very affordable for what you get and so nice to use.I love the rubber handles that are angled upward and the see-through lids.My only complaint is that this set is not dishwasher safe.If you run these through the dishwasher, the color will fade.I have not done this because the paperwork included said not to do so, but I have heard complaints of the color fading after cleaning in a dishwasher.This is an excellent beginner cookware set!
Read Best Reviews of Rachael Ray 10-Piece Porcelain Enamel Cookware Set Here
I got the green set about a month ago and have experienced NONE of the negative issues others have mentioned.
I use these to cook all of my meals, and am not particularly careful about them... they're pots and pans after all.
I've had no trouble with the color scratching or rubbing off or turning black on the bottom as others have mentioned.They are still in nearly perfect condition.The enamel is just a bit scuffed on the bottom edges of the pan where it rubs up against the grates over my burners, but it's not even noticeable and I expected that.In fact I expected some discoloration from the heat and flames but there's NONE.
My lids fit great and nothing was warped or bent.
The nonstick coating is PHENOMENAL.I typically leave my pots and pans overnight and wash them in the morning or on my lunch, and even the most notorious meals for sticking on like glue and needing a serious soak wipe right off with just a tiny bit of soap and hot water.I've had no scratches or chips of any kind from the nonstick coating.
I know one person complained that they stained the inside of their dishwasher, but it says right in the description, on the box, and in the pamphlet that comes with them that they are not dishwasher safe... so I don't put them in there!
I've used the saute pan and sauce pot in the oven with excellent results and no damage of any kind to either.
I recommend that anyone who DOES have some issues take advantage of the lifetime guarantee!There're bound to be a few mistakes and duds with these as with any mass produced product.No one to blame but yourself if you don't ask for a replacement!
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The non stick surface is holding up well, but I swear if I look at one of the pans the wrong way it fades and discolors. I really don't want to get to wordy in this review... just make sure when you hand wash them, then rinse them first with cold or lukewarm water, and then once all the soap is gone you can do a final rinse with hot water. They don't tell you that in the instructions. The discoloration has happened with every liquid dish soap I have tried. Scented or not, gentle on the hands, whatever. One more time, rinse first with cold, when you can't see any soap residue left go ahead and rinse some more, go get a snack, eat dinner or whatever, then you can rinse with hot water.Save 27% Off
Nordic Ware 12-Inch Skillet Extraordinaire
This skillet is amazing.It's very high quality, the likes of which a chef at a restaurant would use.Nothing sticks to it, and it cooks things real nice.If you demand the best out of your cookware, go with this brand.
This would have been good to know BEFORE ordering.I've contacted the manufacturer as well.Online descriptions need to note this information.
Buy Nordic Ware 12-Inch Skillet Extraordinaire Now
I looked long and hard for a made in the USA skillet just because I believe our quality standards well exceed many of the countries that make most of the famous Chef skillets and well-known brands and I finally found Nordic Ware.I also didn't want to spend a lot of money on non-stick pans when they really have a limited life-span with all the wear-and-tear of normal cooking.This pan fit both criteria.Don't need any oil or butter really, except for flavoring because the food didn't stick to the pan.I've browned meat in the skillet and am pleased with the overall results.What I really like is the heat is well distributed throughout the entire pan and I don't have to adjust meat pieces in order to evenly brown them.Easy to clean as well.Read Best Reviews of Nordic Ware 12-Inch Skillet Extraordinaire Here
We have tried many highend frying pans, but none of the others compare to this pan.It was much lighter than I expected, but it cooks perfectly.
Even more surprizing, nothing sticks to it.We had burned fish in it one day.The house cleaners came, looked at it and hid it in the stove rather than try to clean it.I put it in water for 5 minutes, and everything wiped right out.
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I'm usually impressed by Nordicware products, but not this one.I never actually got around to using the skillet because the handle was snapped off near the base.There was no damage to the Amazon box.There was no damage to the Nordic Ware box inside.The Amazon box had adequate filler to prevent excessive shifting.There is no explanation for this other than that the handle is made of cheap material.One of the other reviewers mentioned that the skillet looks like it will scratch smooth-top ranges.I'd have to agree with this, although I didn't have the chance to test it out.I didn't realize from the single photo image for this item that the bottom surface has dozens of small, raised circular buttons (there are probably better words to describe them, but none come to mind) that are about 1/2 inch in diameter.Each of these raised buttons has a sharp edge, so I'm sure that's what the other reviewer was concerned about.I thought is was just a rough surface, so I took the chance that it would be something that I could smooth down with some extra fine steel wool.
The last comment I'll make is that the skillet surface has a bit of a bronze tone to it, not the brushed aluminum or steel look I expected from the photo.That's not necessarily bad, but it's not what I'd prefer.
Two stars for this one, Nordic Ware.
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Berndes Nonstick Specialty Series 11 Inch Skillet
I love this cookware.It cooks evenly and cleans up easily.The quality of this cookware exceeded my expectations.There is nothing out there that has impressed me that way this has.I cannot wait to purchase additional pieces.Save 38% Off
Farberware BBQ 11-Inch Non Stick Skillet with Folding Handle
Love, love, love this non-stick skillet for the BBQall sorts of veggies come out great and the handle folds down for easy storage.If you can't find them at amazon, try bed-bath and beyond
Unable to close lid on bbq without skilet tiping. You must fold handle into bbq in order to close lid, causingskillet to get red hot and dangerous
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Cook's Choice Tri-Ply Stainless Steel 8 Piece Cookware Set
I gave this as a Christmas gift and the recipients love the set.It came in plenty of time for Christmas, even though I was rather late in ordering it.I find it great quality for a reasonable price.Save 50% Off
Kitchen Supply Non-stick Fry Pans
this pan is okay.the non-stick coating scratched off in places w/in year but it heats evenly.I bit cumbersome without a small handle on other side like the T-Fal has.
De Buyer Mineral Fry Pans
I wish I could include an image directly in this review.Here's a link to my quick seasoned De Buyer 10" Mineral Steel Fry Pan photo.This was taken after 2 hours of seasoning time:This pan heats quickly and evenly, and doesn't confer the same texture to the sear as a cast iron does.It's a much more "naked" finished product.So far, I've noticed that the spices and herbs are more up-front than doing something in cast iron.I'm comparing this to cast iron because that's my only reference point for another pan that retains heat, takes a seasoning, and can become extremely non-stick and "self-healing".
I'll update this review after I have some more time with the pan.I wanted to get this up today because I see a lot of different advice on how to season this pan, and I have some relatively foolproof instructions for you.
My wife and I ordered this pan as a lighter weight alternative to cast iron.While it's going to see plenty of kitchen duty, our first use of it will be camping in the wilderness.A really permanent, bulletproof seasoning takes use, care, and time.I needed one tough enough to withstand use and storage in a relatively uncontrolled environment for a few days without rusting.So here's my quick-seasoning guide.Takes a couple of hours, but always produces good results.If you skip or modify any steps, you won't get the same results (this is aimed at those who will invariably try to use grapeseed oil or something as a substitution)
1) You *do* need to peel a couple of potatoes, put the peels in the pan, cover them with an inch of water, and boil for 15 minutes as the instructions mention.There's some sort of shipping coating on this pan that this step removes.You will NOT get a good season on this pan until this coating is removed.While boiling the peels (just the peels, not the potatoes, this step is going to produce inedible results), carefully move the boiling water around the pan by tilting it back and forth.Get that enzymatic, chemically water around all possible cooking surfaces.
2) After 15 minutes of boiling time (not counting the time to get the water to a boil), drain the water, throw out the peels, and dry the pan thoroughly with a paper towel or two.Oil the pan *lightly* with Crisco, lard, clean bacon grease, or peanut oil. Cover the entire pan, bottom and all ... get everything coated except the handle.
*Don't* use canola, olive oil, or any other type of oil right now.You can use them for cooking in the future, but not for this step.
3) I think this is the critical point where people make mistakes. Most people seem to use too high of a heat for an initial seasoning, and/or an uneven heat.Get your oven pre-heated to 400 degrees Fahrenheit.Place a clean cookie sheet (uncoated if possible, not non-stick) on the lowest rack to catch drips.Place the pan upside down on the rack above the cookie sheet, and set the timer for 30 minutes.
4) After 30 minutes, let it stay in the oven for another 30 minutes with the heat off, so it can slowly cool.A slow cooling process really helps the seasoning develop in my experience.
5) Once the pan is cool, take it out of the oven, and wipe it down with a different type of high temperature oil.If you used peanut oil first, this time use Crisco.If you used Crisco first, this time use bacon grease.This is the key.Different oils have different properties, and they'll bond to each other in different ways.I've seasoned a lot of pans in my time, and mixing and matching different oils for the process always results in a much more thorough seasoning, that doesn't flake off easily.
6) Now, repeat step 3 and 4 exactly.
7) You should now have a good initial seasoning.This process will take about 2.5 hours, of which, you'll mostly be waiting.
To keep it developing, here's all you need to know.Yes, the instructions say you can use a little bit of soap.Don't.Just don't.The heat of the pan will kill all possible pathogens.Just gently scrape the remaining food out of the pan when you're finished cooking, and let it cool naturally.When it's just warm to the touch, add a 2" puddle of oil to your pan, and rub it down with a paper towel.If something is really stuck to it, add a pinch or two of kosher salt or sea salt to the pan, and use that to scrub gently with a paper towel, and then re-oil it.That's all you should ever need to do.If you constantly resort to a hard bristle brush and (uggh) use soap, your seasoning will develop poorly and slowly.
ALWAYS store the pan lightly oiled.ALWAYS.If it looks dry, you're doing it wrong.When it comes time to cook, just put some fresh oil on a paper towel, and wipe it out to remove the old oil.
Don't heat the pan scorching hot for long when it's empty, as this will weaken an early seasoning layer and it might flake off in the beginning.
Don't use metal tools immediately.Try to stick to plastic, wood, or silicone tools for the first few sessions of cooking.
There, that's that.I hope these tips help some people get started with a tool that, properly cared for, will last a lifetime and be far more non-stick than any teflon surface could ever hope to be.
EDIT In response to a comment/question that seems to be deleted
Regarding the safety of oven temperatures and the silicone pad at the top of the handle:
I'm pretty sure it's silicone, though I don't see it addressed anywhere in the manual or online.
My silicone portion looks as new as ever after about 2 dozen trips through the oven.All the other silicone tools we own state 500 degrees Fahrenheit as a maximum temperature, so I have a feeling you shouldn't exceed that as an oven temperature.I have used the pan over a 700F direct heat source without any issues as well.I don't feel there are any safety concerns with silicone at temps below 500F in an oven, as we use silicone baking mats that are much thinner material quite often, and there's never any smell or taste from them at any baking temperature.
Some people use a self-clean cycle in the oven to remove a badly damaged layer of seasoning, but I don't think I will ever do this with mine, as those cycles tend to go to 1000F or higher, and I think that would melt or destroy the silicone portion of the handle.
I love it.Carbon steel is not nearly as heavy as cast iron, so it's easier to handle. It's also smoother, so seasoning is less critical. There are some elaborate instructions for seasoning out there on the net, but all that is not necessary. Follow the manufacturer's simple directions, and you're good to go.
I'm using my new 8" carbon steel pan for everything I used to use nonstick for.It's working beautifully, and I'm kicking myself for not buying these years ago.I've already ordered another, in a larger size.
Carbon steel is very affordable, and should last a lifetime several lifetimes even, which is important to me. I'm not that worried about nonstick carcinogens, or about the expense of replacing them regularly. But I don't like the idea of sending pans to the landfill every five years if it's not necessary.
One thing to watch for: carbon steel pans have sloping sides that make the bottoms of the pans the cooking surface smaller than in comparable stainless steel or cast iron pans.I found this list of dimensions for De Buyer pans on a cookware site:
7-7/8" outer diameter, 5-1/3" interior diameter, 2.5 mm thickness
9-1/2" outer diameter, 6.7" interior diameter, 2.5 mm thickness
10-1/4" outer diameter, 7-1/4" interior diameter, 3 mm thickness
11" outer diameter, 7-7/8" interior diameter, 3 mm thickness
12-1/2" outer diameter, 9.4" interior diameter, 3 mm thickness
14-1/4" outer diameter, 10.4" interior diameter, 3 mm thickness
(If the dimensions seem a little odd, it's because they are converted from metric.)
Buy De Buyer Mineral Fry Pans Now
Nothing beats a carbon steel fry pan. Not All Clad, not Calphalon, not Viking. Its just as non stick as Teflon when you need it to be. Versatile enough to perfectly seer fish, evenly cook pancakes, or gently reduce a delicate sauce. I cannot overstate the perfection of this pan. As a professional chef, I use All Clad sauciers and sauté pans, but wouldn't trade my carbon steel fry pans for anything.Read Best Reviews of De Buyer Mineral Fry Pans Here
I am a big fan of these carbon steel pans. They season much the same as cast iron pans and need to be taken care of in the same manner as cast iron. Once they are nicely seasoned they are virtualy non-stick. They distribute heat very rapidly and evenly and work well on any burner surface from gas to induction glass top. They are perfect for sticking into the oven or running something under the broiler. The big advantage over cast iron is the long handle that makes them much easier to lift and handle, these pans are heavy, and the shape with the rounded sides.
If you screw up the seasoning by burning something, simply run the pan through a cycle of a self cleaning oven. All the accumulated grease and crud will come off, rinse off and carefully dry. The pan will be as new and will need to be re-seasoned much as a brand new pan. With a minum of care these pans last a lifetime.
Do not confuse these pans with much less expensive and much lighter weight French style steel pans. Those heat unevenly and get hot spots.
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I've bought quite a few of the de Buyer pans recently on Amazon,based on an old pan I've used for years that's quite obviously my "go-to" pan for cooking.In hindsight at age 45,I could have saved hundreds of dollars over the years by buying nothing but de Buyer.I wish I had.I'm writing this as a review of the de Buyer Mineral 10" fry pan simply because it's the one piece that would be a good purchase for anyone wishing to experience this type of cookware.
Before you buy: you should note that this pan (and carbon steel pans in general) aren't likely to look pristine after the first few uses,if you're using and treating them right--they look more used after each time you cook with them.The "natural non-stick" surface builds up over time due to the cooking oils forming a glaze on the cooking surface.The outer part of the pan will become discolored due to the direct heat (especially with gas stoves) and spills and whatnot.If you expect to have shiny cookware forever,forget carbon steel.Carbon steel cookware (or "black steel" or "blue steel" or whatever the manufacturer calls it) is chemically only a bit more treated metal than cast iron--the de Buyer "Mineral" items are touted as being 99% iron.They claim it's recyclable inasmuch as it's pretty much iron.The manufacturer also claims it's non-stick without using fluorinated materials or coatings.That goes without saying,since you create the "non-stick surface" with use.
If shiny pristine appearance over time isn't an issue,and you don't mind NOT being able to put it in soaking water or a dishwasher,or to scrub it down to a shiny surface after each use,the only other concern I can think of is iron content in your diet.If you're one of the few people who has an EXCESS of iron in your diet,you'll be getting more cooking in carbon steel cookware (just like you would cooking in cast iron).
All that being said,this is the cookware to use for real cooking.The de Buyer "Mineral" products are sturdy,conduct heat quite well,hold heat quite well,and you may find yourself modifying your cooking times for sauteing or stir-frying.It's almost funny to cook an omelette in this pan after the first pass of cleaning and seasoning--it's not so much "non stick" as it is "the egg wants to get out of the pan RIGHT NOW",and that just gets more obvious the longer you use the pan.The larger fry pans (12" and above) and the so-called French pans (10" and above) should probably be listed as weapons.
The main drawback in some uses may be the handles--they are angled up,and are quite long,so may not fit your oven as you're used to.
A previous review discussed the cleaning and seasoning steps out of the box.Using potato peels and near-boiling water probably works just as well as the simpler hot-to-boiling water followed by a little bit of soap and hot water,then a rinse.In fact,the de Buyer website video for the "Mineral" pans only suggests hot water and wipe-down before the oil treatment--no potato was used or harmed in their video.
This is true for any carbon-steel pan.You want to remove the manufacturing residue,leave nothing behind,and then start the seasoning process with hot oil.You'll need to continue adding a slight sheen of oil over time when storing it,which (as the other reviewer pointed out) isn't that big a deal.What you DON'T want to do is scrub the pan in soapy water,or soak it,or put it in a dishwasher.Basically,after each use,if there are chunks in the pan,deglaze with hot water and scrape the chunks with the edge of a steel spatula.Rinse,dry well (which you can do by putting on the burner until it's dry),let it cool,and wipe a little oil using a paper towel on the food contact surface.It's not that difficult--it's actually quite easy: deglaze and scrape off the chunks,get it dry,put a little oil sheen on it,and store until you use it again.For my "go-to" pan,storing usually means leaving on top of the stove until tomorrow.
The first time you do the cleaning/seasoning,you'll notice that the paper towel becomes colored with stains (grey to dark grey to almost black).This is normal.You can either repeat the initial cleaning/seasoning,or not worry about it.From what I can gather at other sources (including de Buyer),the protective coating applied before shipping is beeswax or a derivative.If and when you wipe it down after the first few uses (before you start building up the patina),you may see these stains.
Like cast iron cookware,you can cook acidic foods in carbon steel cookware.You don't want to leave it sitting in the cookware,and you probably don't want to boil lemon juice or vinegar in it unless you really want a boost in your iron supplement.Highly acidic liquids can also remove some of the built-up "coating" after some use,which is more of a pain in the butt than it is damaging.
Finally,a comment: you may have noticed in some restaurants (or on cooking shows where the kitchen is shown) that there seem to be a large number of stained and battered pans being put over high flames and used to turn out fantastic dishes in a short period of time.In many cases,where the restaurant is owned by some famous TV chef who touts his or her own cooking line,what is used in the working kitchen looks nothing like what the chef is offering as a product to buy for Mom next Xmas.The useful stained battered pans are likely to be something like this pan.Utilitarian and trustworthy,but over time,not that attractive.
Proctor Silex Aluminum Nonstick Softhandle Skillets
This is absolutely a great item for making eggs or omlets. I have mine over a year now, and it looks like it's in the same condition it was in when I bought it. I have the 8-inch model which is the perfect size for eggs and omlets.Even though it says "Non-Stick," I always spray Pam, or another cooking spray before I cook.
This item is a must-have for any kitchen.
This is a great pan. I got it a a lower price and was well worth the money. I love the rubber grip handle, the ease of cleaning the pan. I liked the bottom surface, it seemed to cook food evenly. Ive only had the pan for a month, it doesnt seem to be a a heavy duty pan. So I wonder how long it ill last. Will post again if it doesnt hold up.
Flamekiss 12" Red Ceramic Coated Fry Pan by Amorè, Innovative & Elegant Design, Nano Ceramic Coati
I adore this pan.I don't have to use oil or butter if I don't want to.Clean-up is a snap.It's heavy weight and cooks evenly. I wish I had a matching whole set of these pots and pans... then I could junk my not-good-for-you old teflon pans.