Paula Deen Signature Stainless Steel II 12-Piece Cookware Set

()Thanksgiving dinner is an ideal time to put new cookware through a workout; my Paula Deen Signature Stainless Steel II 12 piece set arrived in time for the holiday. As a food writer and recipe developer who's been cooking for more than 30 years, pots and pans are heavily used in my kitchen.Over the years I've bought and reviewed many brands of cookware. I've cooked on gas stoves, electric, and even glass topped electric ranges. Different kinds of cookware work better depending on the type of stove you have *and* how you tend to cook.

For example, a gas stove heats immediately. It's never a good idea-unless you're bringing liquid to a boil-to set the range temperture on high. In fact, with a gas stove, I even boil water over medium-high heat with any kind of pots or pans, especially nonstick. With an electric stove, care must be taken with regards to how long you leave a pot or pan on the hot burner, and for traditional cookware (without nonstick surface), you'll have to preheat the burner before trying to sear or brown meats, fry eggs, etc. Glass topped stoves can't take some types of cookware without risk of damaging the glass surface. THAT said, Paula Deen's Signature Stainless Steel II 12 Piece Cookware set can be used with care on any type of burner for many years of regular use. The set has a limited lifetime warranty.

Pros

-solidly made for long, reliable use of pots and lids

-traditional, uncoated pots can handle any type of utinsels, including wire whisks or immersion blenders

-lids fit snuggly

-well thought out, practical changes from earlier cookware sets by Paula Deen (see below)

Cons

-although stated oven-safety to 350 degrees, oven cooking could risk damage to handles

Another reviewer mentioned the cookware in the set is lightweight, which worried me until my set arrived. It isn't feather-light, and you wouldn't want it to be. Light cookware is often an indication of cheaply made pots and pans. This set is solid, medium weight, with hefty stainless steel bottoms for even heat distribution and aluminum with stainless steel construction. These aren't 100% stainless steel pots and pans; it says so right on the box. The nonstick pans are aluminum, meaning you'll have to keep cooking temperature lower to prevent damage... including flaking off or bubbling of the Teflon coating.

How does this set differ from Paula Deen's Traditional Stainless Steel set, or her 1st Signature Stainless Steel set? Aside from the obvious re-design of the glass lids (which are nicer in this new set), gone are the loose, floppy, annoying rings on the handles for hanging. Instead, the handles are much more solidly made with comfortable silicone grips and holes drilled into the outer ends for hanging. Construction of this new set is also far better and sturdier than her earlier sets. Unlike Paula's original signature series, these pots and pans don't have copper bottoms. As with most nonstick cookware, if you give the pans a serious workout on a daily basis, you can expect to replace them in a few years, but the pots and lids truly should last a decade or longer.

You'll receive 1, 2, and 3 quart covered saucepans, a 6 quart stock pot with lid, an 8" aluminum skillet, and a 10" aluminum skillet, plus a slotted turner and a slotted spoon. I'm rating the set at 4 stars. Paula Deen's new set is on par with a decent set of Revereware, is better than her enameled, nonstick set for longevity, is better than brands like T-fal, but probably isn't as great for a serious cook as Calphalon Unison. Nevertheless, it looks to be a reliable, affordable set of cookware.

()I've had this set of cookware for about 5 weeks now.I've used it enough to make a fair comparison to other stainless sets I've owned in the past few years.To be fair, this is the least expensive of three I've owned, so I will keep this in mind in my comparison.

This set has a nice selection of 4 stainless steel pots and 2 aluminum, teflon-coated skillets.The pots are attractive and unique in their teardrop shape, making them fun to have and use.They have a stainless-enclosed disc on the bottom for even heating, a feature that gives the pans a nice heft, and the rolled rims are finished very nicely. They come with well-fitting stainless steel rimmed, glass lids with "soft-touch," heat resistant handles that have copper inserts for a little added color and class.They are identified as oven safe for up to 350 degrees.

The skillets are made of aluminum and are of quite noticeably lighter weight, which immediately made me think "cheap", but they performed well, the foods sliding around without sticking and clean up was easy.I have a ceramic-top electric range so my concern with using skillets as light as these is warping after much use.So far, I have not had a problem. They sat flat and heated evenly, though I was careful to use low to medium heat. Time will tell.The two utensils (slotted spoon and spatula) that come with the set are handy and comfortable to use.

I've had no problems so far with the performance of this cookware and feel that it is a nice, inexpensive stainless steel set for someone starting out or wanting to update their kitchen cookware.There are certainly more expensive sets out there but I think that this is a very nice, well made, and attractive set for the price.

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()The Paula Dean Signature Stainless Steel II 12-Piece Cookware Set is great for beginners, first-time homeowners, and as a general starter cookware set.The set is fairly inclusive with a couple of utensils, stockpot, three saucepans, four lids, and two skillets.

The skillets are very lightweight, which is good or okay depending on your desire.For those that need a lightweight set because of difficulty of lifting heavy items this is great.It's one of the lightest I've ever used.However, I personally prefer a thicker bottom for heat distribution and even cooking.The stockpot and saucepans are also fairly lightweight.

The lids are well made, however, some of the handles and screws were loose upon opening the box.They just needed a quick tightening, but it could be a question of quality in the future.The lids are glass and great for seeing what's cooking.The design is fairly simplistic with straight handles and gently molded stainless steel that curves along the top.The curves give it a slight southern feel in my opinion, especially with the ccpper-like accents on the handles.The utensils aren't a major addition in terms of quality.Very simple slotted spoon and slotted turner.

Overall, this is a great starter set.It's possible that you'd need a new set in 3-5 years (especially with the nonstick skillets), but it's a fairly nice design and is a good sized set.

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()I am really enjoying cooking on this cookware. It cooks evenly but I've noticed you need to watch what you're cooking more closely than "coated" cookware.yAs for what it looks like, nothing is prettier than stainless steel pots all shined up. The lids are glass so you can see what you are cooking. The 2 skillets are non-stick. The info sheet says the pots (not skillets) are dishwasher safe. I put one of the pots in the dishwasher and didn't like the way it looked, lots of spots, so I hand-wash all of them. This cookware set would make a nice wedding gift. I definitely would recommend this!!

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()And you'll still be able to see what's cooking.Why did we live so long without see-through lids???This non-stick set from Paula Deen isn't bad.I have never had a set of teflon cookware before, and I made a fried egg yesterday that explains why this stuff is so popular. The egg slid out beautifully, I cooked another one just for the fun of it.

The set is certainly complete for most needs.You get two frying pans, three saucepans (one, two and three-quart), a six quart "stockpot" (but if you make real stock, you know this is way too small...think of it as a pot for soups or stews). There are four lids. The two larger lids fit the biggest saucepan and stock pot, as well as the frying pans. You also get a slotted plastic for and a plastic spoon, about the quality of those sold in the 99C store.Nothing special, but then, they don't need to be.The handles are designed for hanging.

Speaking of handles are riveted on, but I'm already wondering how long before they start to loosen up. For $99.94, I want longevity.If the handles or the coatings prove problematic, I'll come back and revise this review. But right now, it's looking like five stars.The set certainly seems reasonably sturdy.The weight is about medium, not superlight/flimsy, and not so heavy your wrist snaps off when you drain the pasta.The handles are silicone...very comfortable to hold and they don't overheat. The set is ovenproof to 350 degrees.I really like the way the set looks.The pots are not straight sided, but have a slight curve. Very attractive and I understand that because the base is wider than the top, food heats faster and stays worm longer.There is probably a scientific term for this.There is probably a scientific term for everything, now that I think of it, but I will not look it up and inflict it upon you. You're being nice enough to read this in the first place and I don't want to push my luck here.

Using non-stick cookware seems a little counter intuitive. With regular pans, you have to heat the pan and then add cold oil to prevent sticking. With these, it's not a good idea to overheat an empty pan. This can, over time, cause the non-stick coating to bubble up.Other than that, it looks like these are no different from regular non-non-stick. Just remember to use plastic utensils only.

Now I have no excuse for not making one Paula's bacon and potato salad...a dish I actually have dreams about.

Ingredients

4 strips bacon

1 pound small red potatoes, unpeeled

1 green onion, sliced

1 boiled egg, chopped

1/4 cup mayonnaise

1 teaspoon Dijon mustard

Salt and pepper

Directions

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.

Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing.

Toss potatoes, onion, and egg in dressing. Add bacon (I'd add even more back, maybe 3 or 4 more slices) Serve chilled.

This serves one person, two if the other one is very small and easily overpowered.

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YoshiBlade Knife, Ceramic

I'll admit I was expecting miracles based on TV ads, the packaging, and reviews I saw online. All I can say is, you get what you pay for, and this is only a $19 knife.

My first clue that this wasn't the end-all came from the package insert. The list of what NOT to do with this knife is twice as long as what you can do. You can't cut with it against just any surface, so my glass cutting board was out. You can't twist or rock the blade for fancy chopping, and you can't press on the side of it (like when you smash/peel garlic) My Yoshi did not quite slice a tomato like butter, the way the TV ads show. The short blade also makes it impractical for larger potatoes, onions, etc.

That all said, once I got over the limitations I find I reach for it often to cut up smaller things like green onions, chili peppers, carrots, etc. It works just fine and is definitely not a bad little knife for the price. You just have to be careful with it, because the ceramic blade is fragile if mishandled.

I received the Yoshi Blade knife in June of this year, used it normally for vegetables and fruits, and then yesterday, September 23rd, 2010 it breaks inside the handle. I call customer service to explain that I have only had it for 2 1/2 months, and all I get for a response is "the knife is out of warranty." Is there anything else I can help you with today?

Are you for real? Defective product! Even more defective customer services (if you can call it that!)

My wife made the unfortunate mistake of buying another Yoshi Blade and the blade chipped in less than 2 weeks!!!!!

If there was a rating one could give allowing for MINUS STARS, I WOULD RATE THIS PIECE OF TRASH THAT WAY!

DON'T BUY THIS! YOU'RE WASTING YOUR MONEY!

For anyone reading this post who thinks it is somehow contrived, I can assure you it is NOT! Read the part about POOR customer service from Yoshi Blade, and you will know why I wrote the article to begin with. It's never just about a product that breaks. It IS about how the company handles it!

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Maybe I was lucky but we love our Yoshi Blade. Honestly for $19 how could you go wrong. If you look at all of pro ceramic blades you see that they are significantly more than the Yoshi Blade. Think of this knife set as an intro to ceramic blades. I have never seen the infomercial nor the ad on TV. So when I got it it was mostly a curious tool to use in the kitchen. All I can say is that this blade is amazingly sharp. It slices tomatoes, citrus, bread, cucumbers and other veggies amazing.

I am a vegetarian so I have no experience with this cutting meat. It does slice through tofu very easy. The minus 1 star is sometimes it is very difficult to get the knife to start a cut. I believe it is mostly due to the design of the tip. If you have any skill in the kitchen with cutting foods you will easily figure out how to properly use this blade. Also, the peeler is more of a novelty and I have only used it with moderate success on carrots.

Always use a wooden or plastic cutting surface. Almost 100% of dulling of blades come from cutting on inappropriate surfaces such as granite, steel, mica; this is true for ALL blades not just ceramic. Check the web for videos showing this. Hand wash this blade, dishwashers will destroy it.

Pros:

+ VERY sharp when cutting mealy foods

+ Lightweight feels plastic but this is how a ceramic blade feels.

+ cleans easily (does not retain any smell from foods (even garlic))

+ price are you kidding me? A ceramic blade for under twenty bucks?

+ slicing and dicing is fantastic its like a razor

Cons:

Cheap cover ( you should use it to protect the blade in the drawer)

not too enthused with the peeler.

Tip needs redesigning

Not sure how you could sharpen it (although if you take care of the blade it should stay sharp a very long time)

Summary:

If you do not own a ceramic blade you should look at this as a fine intro to the class of kitchen utensils. I love mine so much I am buying a full set of pro models for our family for the holidays.

Thank you for reading my review.

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I purchased the Yoshi Blade today at a local store and after opening package I went to cut into a lemon and it was like I was using the wrong side of the blade.I then had a few days old green bell pepper and again there was ZERO cutting.I actually thought I had the knife blade inverted but that was not the case.

I then took some $5 paring knives I got from Sams's and had sharpened with the Chef Choice XV and they sliced right through this older lemon and pepper.I tried other knives including a Henkels bread knife, WP Santoku, Chef's Knife and even an old "miracle blade"and they all were able to slice through the lemon and pepper easily.

I have not even tried the peeler as I have a Titan Peeler set that I am well pleased with.

Needless to say, my Yoshi is packed up ready to be returned to the store.I do not plan on exhanging it for another one.

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This is one of the biggest rip-off's of the year.I have returned it because it arrived chipped and then using it once, it chipped while cutting a tomato!Yes, a nice soft tomato!!!!I asked for a refund not a replacement.Should know better than to order something that is touted on TV.

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CucinaPro 1654 Stainless Steel Electric Skillet 16 Inch - Non-Stick Interior

We had an older Waring electric skillet that was losing it's non-stick coating and needed replacement. This thing is in a whole different category. Much larger and does a much better job of maintaining a constant temperature. The construction is very high quality. I cannot recommend this highly enough.

I cook simple meals since it is just the two of us and I use this pan several times a week.I debated between the 14 inch and 16 inch pan and decided on the 16 inch.It is large.Probably more than the two of us need but it really doesn't matter.It cleans up with a wipe of a towel and it has even heating.

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My husband and I received the 16 inch skillet as a wedding gift 8 years ago. We hadn't registered for it and thought that it was too large to store and wouldn't be used very often. We were wrong. This is one of the appliances that we would never give up. It still cooks evenly and the non-stick is still perfect. It is large enough to make full breakfast for our family of four. I am confident that it will hold up for years to come and would recommend it to anyone looking for a high quality skillet.

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PRO: If you need a large size skillet and want one of the highest quality this is the one to get. It's bright stainless finish and see-thru lid will impress everyone who see's it. I needed to replace a very old 12" skillet and wanted one a little larger. This CucinaPro 1654 is just what I was looking for. I'm very pleased with my purchase.

CON: A little on the heavy side. To me this is a minor thing.

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This is one of the best electric pans I have ever used. It has so many uses that it has become the go to pan in my kitchen.

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T-fal A8058962 Specialty Nonstick Thermo-Spot Heat Indicator 14-Inch Jumbo Wok Cookware, Black

I cook Chinese food everyday. However, it's very difficult to find a good wok here in US. I have shopped around and used many different woks since I came to US 13 years ago.

I got a T-Fal fry pan last year from a friend. It works great. Therefore, I was looking for a wok from T-Fal. I couldn't find it from the local stores. Finally, I found it at Amazon. When it arrived, I was surprised how beautiful it is. I tried it immediately. It works perfectly. Finally, I don't have to do the "wok hunting" again!

Original post on 1/4/11: What I like most about this wok is its excellent non-stick coating.I use it everyday with wooden spatula. Wouldn't risk to use metal utensil although the product description says ok.I stir fry rice cake (very sticky) and gladly found the wok really non-stick. Extremely easy to clean.It's wide enough but a little too shallow (3" in depth) comparing to other 14" wok in the market.The bottom is very slippery on stove top.Make sure you hold the handle when you stir or turn the food.

2/10/11 update: Very disappointed to find many scratches after 1 month. I use it with wooden utensil only and clean it with a sponge. For the health of my family, I had to throw it away when the Teflon came off. I hope this once-so-great wok last longer.

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I have owned...and disposed... of many woks.But this one is by far, the best!The heat remains even during cooking, it is durable and is easy to clean.Don't waste your money elsewhere.

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Worked like a charm.Perfect size for stirfry, and didnt have any issues with sticking.I am glad i purchased this and it was half the price of any wok i seen at the stores.

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A "wok" is a Chinese frying pan and the generic term "frying pan" (in English) is generally used to denote a Sauté pan.This T-fal "wok" is a perfect fusion of the two and once you own one and learn how to use it, you probably won't need another pan (unless it's a duplicate T-fal wok).

The great thing to notice about this pan (vs. others) is its weight.It's 2.6 pounds.Take a look around at other 14-inch pans.None of them even come close and are more than likely at least double the weight.

Its only handicap is as you've probably already guessed its lack of a lid.Fortunately, the workaround is easy -just use the lid from the pan you are/will be replacing (as you won't be using it anymore once you discover the versatility of this pan).Also, it's important to note that you don't need a full 14" lid.With the pan's sloping sides, a smaller lid will work just fine.

***UPDATE #1*** May 9th, 2012

Wok is still in good condition.Teflon has worn a bit, non-stick efficacy isn't as great as when new but nonetheless working.So far, no flaking or other signs of concern.

I use cooking spray when I make eggs, but otherwise not terribly needed.

I should mention that I've been using OXO Good Grips Silicone Flexible Pancake Turner since I bought it.I don't believe there's a better spatula for this pan.

***UPDATE #2*** November 6th, 2012

Wok's non-stick ability is nearly gone, I use cooking spray every time.The pan's condition otherwise is fine.Handles aren't loose and other than the poor non-stick efficacy, the pan works.

It should be mentioned that this pan has had, and is still under HEAVY use.Also, I've thoughtlessly left my electric stove turned on with the pan on top more than a couple of times raising the temperature much higher than its directed/intended use.I'm sure that wasn't good for the teflon coating.

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Paula Deen Porcelain 9 Inch and 11 Inch Skillet Twin Packs

I bought these ... they looked good in the store... but when it came to their use, the small pan's handle is heavier than the pan itself and does not sit level on the burner unless there's heavy food in it which makes for uneven heating. Both fry pans seem to be an odd size. None of my lids from other pans fit them, not even close. Based on this I will not buy another Paula Deen product. I would like to know who makes them and get contact info so I can express this to the company.

Bought this set in addition to other Paula den items. The pans are great and I use them everyday, the only thing I wish they had even as an added purchase would be lids, none of the other Paula Deen lids fit them either,or any of my old lids either. Other than that the pans heat nicely and I have made everything from eggs, grilled cheese, to stroganoff in them with no issues. I'd do hand wash them as instructed in the insert and use silicon utensils only as well, they still look new after 6 months of use and am very pleased just wish could find lids to fit them....when did manufacturers stop making lids for frying pans?

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Solid built, heat well, no sticks.We have a Kitchenaid skillet in a larger size that is scratching on the bottom and is badly fading. No such problem so far with the finish on these.Great stuff

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These were replacements for skillets that had seen better days.They are excellent at cooking and of course cleaning couldn't be easier.

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LOVE MY PAULA DEENSKILLETS. VERY GOOD QUALITY AND I LOVE THE RED, MATCHES MY KITCHEN. WILL DEFINATELY BUY MORE PAULA DEEN COOKWARE!!!!!

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Revere Copper Bottom Teakettle

In the market for a good tea kettle?Then look no further.

When the time came for me to get a tea kettle, this was the one I looked for.I grew up with this one in the house, and it's just as great for my needs.Ok, being single, 3.5 quarts may be a bit bigger then I normally use, but I just add as much water as I need and set it on the stove.The water heats quickly.Steam sets off a whistle in the spout, and it can be heard with ease in any part of the house.

I looked at other Revere kettles, but found their handles and spout openers to be rather flimsy.Not so, here.This kettle will last for quite awhile.

As always, Revere has made a wonderful product.It's so easy, even this bachelor has no problem heating water.

I grew up with this kettle in the '60s and '70s. When it came time to furnish my first apartment after college in the early '80s, this is the kettle I bought for myself. Ten years later in preparation for a cross-country move, I gave it away as part of an effort to lighten my load, figuring such a classic warhorse design would be easy to replace once I'd settled in to my new location.

BIG MISTAKE.

After the designer kettle I received as a housewarming gift finally broke a couple of years ago, I was looking forward to going back to my old friend from Revereware. The kettle I bought boiled water just fine, but when it came time to pour that boiling water, it dribbled all over the counter, and all over whatever was on the counter.

Turns out there was a faulty seam where the spout attached to the kettle. I figured I had been unlucky and gotten a lemon, put up with this for awhile, then decided that I shouldn't have to and bought myself another one. Same problem all over again.

Revereware, I give up. You've lost me. I am very disappointed, not least because your old kettle was a star performer, well-designed and durable. But I give up. The angry feeling I got every time I tried to pour myself a nice cup of tea and dribbled boiling water all over the place just isn't worth it, loyalty and nostalgia notwithstanding.

(If anyone is interested, after much searching I decided that the Farberwear Tiburon 2.5 quart kettle was the best replacement. It's not perfect, but it's the best I could find and after several months of use I bought a second, on the learned-it-the-hard-way theory that you can no longer rely on a good product still being available when you need a replacement.)

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The Revere Teakettle was once an icon. Once!

I grew up with it. I bought it as an adult several times.

I just bought one again in late 2009 to replace one I dropped

by accident and broke the trigger.

The new one was definitely of cheaper manufacturing. The metal

seemed thinner. Reading the box I notice that they now produce

it in China. Nothing wrong w/ China, but the manufacturing of

this tea kettle sucked. Within a week this new Revere Teakettle

started leaking along the bottom rim joint.

Contacting customer service a Revere's website resulted in zero response.

Too bad. It's a great design, but doesn't work

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When I became hooked on tea, I knew I had to get a kettle. I didn't want to spend a lot of money, but I wanted something more than heating up some water in a small saucepot on the stove. After browsing the reviews for a while, I decided upon this kettle, and have been pretty happy so far.

Copper is basically the best conducting material available. The copper bottom makes heating up a few cups of water a breeze, which is nice when I'm in a bit of a rush in the morning. The downside is that because it's priced at about 20 bucks, something had to be forfeited.

When you pick it up, it's easy to see what it is. The stainless steel is a very thin, fragile, metal. Although the one handed mechanism is kind of handy for pouring, the handle can get a little hot if you're not used to it.

All in all, it's a safe buy, but not a best (or must) buy. There are better kettles out there, but I got what I expected and it works great for what I use it for.

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I previously had the larger Revere kettle and loved it; quick to heat the water, a good loud whistle, clean pouring, etc. When it finally wore out, I went to get a new one but this 2 quart one was the only available size. Big mistake. This kettle spits out large amounts of boiling water while whistling (there's no way you can fill it to the 2 quart level; half would go all over your stovetop or, much worse, over yourself), and dribbles hot water down the base while you pour. The whistle works, at least. But it's really not a safe kettle and, as I said, I was a big fan of the Revere kettles.

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All-Clad Stainless 6-Quart Stockpot

Nothing tastes better on a blustery winter's day than a steaming bowl of homemade soup or stew.And, nothing is better to prepare it in than this All-Clad Stockpot.

It seems that a stockpot is one kitchen item that never wears out, so I'd been making do with what we had.But, when I was fortunate enough to be gifted with this stockpot from All-Clad I couldn't believe the difference!

It has a thick conductive base that spreads the heat evenly, not just where the burner might hit it.And, it has solid stainless steel walls that keep the heat in.The lid fits snugly, and it simmers away for hours emitting the most delicious aromas.

The brushed exterior gives it a great look, and it is made to conform to All-Clad's estimable high standards.Soup's on!

Both the 6 and 8 quart stockpots are must haves for your All Clad cookware collection.The 6 is great for sauce, a pound of lasagna or rigatoni, soup or stew and the 8 quart is a must have for my favorite meatballs that I cook in my sauce with sausage and steak.At first I didn't think I would need both but now that I do I can imagine doing all the Italian cooking that I do with out them.I can get my sauce and meatballs cooking in the 8 quart and start boiling lasagna noodles in the 6 quart.I love them both.

These pans are made very well, heat evenly, are very easy to clean and are designed to last.All Clad cookware is one of the most expensive lines around and it is worth every penny, it really is lifetime cookware (backed by a lifetime warranty).This pan is a definite must have.Very, very highly recommended! A+++!...

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I got this pot to replace an old 5 quart teflon lined aluminum pot of similar shape but with plastic handles, which kept it from the oven without extraordinary measures. The old pot simply did not heat up very quickly or evenly and it's dark interior made it more difficult to see what was going on with braises or pasta cooking.

So, I was often lugging out my 8 quart Le Creuset dutch oven when the smaller lighter pot would be the perfect size, but for the plastic handles.

I have used it a few times since receiving it, and it meets every expectation, even outperforming a similarly sized 5 quart Calphalon pan which was my old favorite when I bunked with a gas range.

This is an incredibly uselfu size and shape, and worth the cost if you cook a lot.

Highly recommended.

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We use the 6-qt pot for everything. In fact I wish I had gotten it before anything else. If I were starting out equipping a kitchen from scratch again, I would start here instead of the 12" frying pan I got first. It keeps the mess in the pot better than a frying pan. This can fry a steak, brown it perfectly, then go into the oven to finish. Perfect for braises. Perfect for soup from scratch. A couple times we challenged it's capacity but I like its low walls, so maybe we'll get the 8-qt next. Lighter than a Dutch oven, cooks evenly, browns without burning. It's the pot that's always on the stove.

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This is a very useful pot for just about anything pasta soup frying spinach and other leafy vegetables stewing I never put it away it's always on my stove top.

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George Foreman Family Size Plus Grills

I had wanted to get this grill for awhile, but was still a little leery of its merits.I finally bought it anyway, and so far, have been loving it!I anticipate that during the summer it will replace my oven.

I cook a lot of chicken, either in the skillet, or in the oven.With this grill, you don't have to worry about turning the chicken, watching it, etc.All I really do it watch the clock.The first night I had the grill, I made salmon fillets, and they turned out great.

While I love the grill so far, there are a few things to watch out for.The first time I cooked chicken, I overcooked it..you kind of need to play around with the times in the booklet enclosed with the grill.I also found that I needed to push the grease tray farther back (closer to the grill) than I initially thought.Also, it does get quite smoky, so it would probably be most ideal if your kitchen had some kind of window.

With cleaning, you really do have to do it while the grill is still warm, or it makes it a lot harder to clean off.

I've barely used my oven since getting this grill..in the summer it will be great not having to heat up the whole house.

I bought the George Foreman grill as a joke for my husband (it DOES say "Lean Mean Fat-Reducing Grilling Machine" on it), but we used it for three weeks solid after it arrived. The reason? It's EASY, and the food turns out really tasty!

This particular model is big enough to cook several portions of meat at a time -it cooks from the top and bottom all at once to cut your cooking time down to mere minutes! The grill is tilted and comes with a trough so that all excess fat is drained away from your food. Pretty nifty! It's also fairly easy to clean up -you just wipe down the grill and throw the trough in the dishwasher.

We've used the grill for chicken breasts, Boca Burgers, regular burgers, pork chops, steaks, and even bacon strips (it's GREAT for avoiding a bunch of messy bacon grease). It cooks even frozen meat in a relatively short period of time, and it cooks it thoroughly. It's easy to throw something on the grill, sprinkle some seasonings on it (BAM!), and let it cook for a few minutes while you fix the rest of the meal. It is hard to overcook things, and it's fun to have grill-lines on your food.

It took me awhile to believe the hype about the George Foreman Grills, but they are easy to use and deliver good results. In fact, this might be a good way to introduce your older children (12 and up) to rudimentary cooking. The George Foreman grill would be great for people who don't have a lot of time to cook & clean, who aren't yet confident cooks or don't have a lot of cooking experience, or for anyone who wants an easy way to make a tasty meal!

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First off, let me state that I never buy anything that I see on television or any mass-marketed, "must own" product.With my wife being 8 months pregnant, it suddenly became a priority for me to pitch in and take care of some meals.We purchased the George Foreman "Family Size" grill, thinking that I could grill some things up without trudging outside to fire up the gas grill, cooking it, and scraping the grill, etc.

Well, we have now had it one week and thus far I have already prepared:chicken breasts, salmon, cod, hotdogs, hamburgers, grilled cheese sandwiches, potatoes, and even ostrich (the most nutritional red meat there is)!Each of these things were among the best I've ever tasted.The quality of the grilling rivals that of any I've ever achieved on an outdoor grill.Each meal took under 10 minutes (including pre-heating) to cook, and 5 minutes to clean up.I cannot say enough about this product.

I recommend buying at least the family size grill.It's perfect for easily getting multiple items on at the same time.For example, I grilled three burgers and some sliced, red skinned potatoes at the same time.This size seems perfect for 2 or 3 people, despite claims that it can hold enough for 5 or 6 people.

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You know how you go through an infatuation period with a new kitchen appliance?Then it gets put in a storeroom and falls out of your life like an old boyfriend or girlfriend.It happened to our pastamaker, our ice-cream maker, but I don't think it's going to happen to our George Foreman grill.I really think it's going to occupy prime kitchen counterspace forever.

The main reason is that it is extremely versatile.It grills meats easily; everything comes out firm on the outside and juicy on the inside.But it is also a dandy sandwich-maker it makes the world's best grilled cheese; the cheese and bread undergo a kind of spiritual transformation and become as one.

Do yourself a favor buy a really good loaf of bread, spread it with a little olive oil, and make the world's best toast.

But although it does an excellent job with fish fillets, you use it for this purpose at your peril.Even though I scrubbed it daily it took five or more days before my toast did not taste like Charlie the Tuna.So no fish would be my advice (or, get the newer Foreman grill with the removable grill plates, which presumably could be de-salmonized in the dishwasher).

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I am a big fan of the Foreman grill machine. The problem is, I use it.

I am on my third machine now in less than two years, and the surface is hopeless again.

No matter how much they tell you to use the plasticware, etc, if you use salt or other seasonings in the cooker, you will lose the surface like so many other coated devices.

If there was an all-stainless cooker for triple the money even quadruple I'd buy it.

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Swiss Diamond 6424C Covered 10-Inch Non-Stick Cast Aluminum Fry Pan

Actually is non-stick, even with scrambled eggs. I heat the pan first as others suggested and use about a teaspoon of olive oil for most foods. Cleans up easily with a nylon brush and hasn't scratched at all. I like that the handle is solid and doesn't get hot, hasn't become at all loose. The glass lid is heavy and solid. Just wish I had bought a larger one than 10-inch.

Super product. Cleanup is a breeze. The pan appears to have a really tough non-stick surface. I have only had it a couple weeks, but the performance of the pan generates confidence that it is durable.

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I really like cooking with this pan, It lives up to its billing as a NO STICK pan, much beter than teflon. I also use it with the vented top to steam. this is the 2nd swiss diamond pan I have purchase and any future pans will also be a swiss diamond product.

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Finally a non-stick that isn't fragile.

May (but not quite there) replace the cast-iron.

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I have now owned a Swiss Diamond 12 inch, a 10 inch, and an 8 inch frypan for three years.First of all, I learned after purchase, that the coating used is the same product as Teflon, just not the brand.It is like buying generic medicines which can be exactly the same thing, but if you think you are avoiding Teflon coatings, that is not true. What appears to be true is the unique way it is applied to the fry pan.

Just like Teflon, my Swiss Diamond pans have lost their non-stick property.They are still heavy, quality, expensive cooking utensils, just no longer non-stick.My cast iron fry pans ARE still non-stick.

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Matfer 12" Slotted Pelton Spatula

'Cook's Illustrated':

"While they may be called fish spatulas, these flexible, thin spatulas are equally adept at flipping chicken cutlets and steaks. We tested five popular brands--three metal and two nonstick--by flipping numerous batches of flaky haddock fillets (in large and small skillets) and found (once again) that price is not indicative of value.

Priced around $7, the Matfer slotted Pelton fish spatula outperformed the Global, which cost eight times as much. The Matfer received raves for its comfortable handle, long blade, and exceptional performance. Because of its smooth, slippery plastic and Fiberglas composition (exoglass), the spatula nimbly flipped fish without scarring the delicate flesh (as the metal spatulas did), and it is completely safe for nonstick skillets.

We recommend fish spatulas with one caveat: They are designed for right-handed cooks. Some companies make left-handed versions as well, but Matfer does not."

JG caveat:Since this is not an Amazon site product, the ridiculously high $5 shipping charge may direct the purchaser to a gourmet shop, or cooking supplies store such as 'Bed, Bath and Beyond'.

I have had this product for many years now (between 5 and 10 years) and I love it.After I had used it for a few months, I got rid of all of my traditional shaped (rectangle head) spatula turners since I love the Matfer so much.It is comfortable in the hand and must have been ergonomically designed for turning.I am right-handed and due to the angle on this spatula, I assume that it would not be comfortable for lefties.

I use this spatula to turn foods in a pan (flip eggs, roasted veggies, etc) and especially for removing cookies from the pan.It is great for nonstick cookware.It has the right amount of flexibility.The grey color has discolored over several years (now a kind of yucky yellowish/brownish grey) and the front edge has worn slightly.But it has held up very well with my frequent use.The only thing I don't like is that sticky foods will get stuck in the slots and is more work to clean.Overall, I would definitely purchase again and I recommend this product.

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This spatula was recommended by Cooks Illustrated.I agree with their recommendation. I never appreciated how bad my pervious non-stick spatulas were to use.The Matfer Pelton's shape and thin edge make it a useful addition to my kitchen tools.

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The "Product Features" for this spatula tout it as being "Heat resistant up to 430F degrees fahrenheit" and the "Amazon.com Review" says it's made to stand up to "extra-high heat" and that you needn't worry if you leave it leaning against a hot pan because "it won't melt."In fact, upon my first or second use of this product, it melted.I didn't even leave it leaning against a hot pan, or use it with "extra-high heat," as far as I can tell.I was simply using it to flip salmon fillets in a hot skillet, and the mere act of making contact with the skillet for a few split seconds to scoop the spatula under the fillets caused the front edge of the spatula to melt.So, can't really heartily recommend this for most skillet cooking occasions.

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I fry a lot of foods and found the Matfer Pelton Spatula to be as good as its word for use on non-stick pans.It is both thin and flexible, and gets under delicate foods without gouging them, but has enough rigidity to handle their weight.Wide slots drain quickly.Haven't tested it beyond oil temperature of 375 degrees F.No signs of melting or degradation.

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Anne Taintor 1422 3-3/8-Inch Square Magnet, Frying Pans

This magnet might be too bawdy for some, but I thought it was hilarious.Makes a great refrigerator magnet and it gets lots of laughs.

I ordered several of these, great fun! I get comments and chuckles on them all the time.

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I bought the Daddy magnet as well as the Baking Soda one. They're bitter but amusing. I really just bought them as fridge decor, but it turns out they actually hold up take-out menus pretty well, too.

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Love...love...love Anne Taintor's humor! I bought this as a gift for a friend who shares this same sassy humor style. So much fun to give as a gift!

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I am the Man of this household and love every saying....I bought these for my wife and we laugh everytime we read these wonderful magnets.

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T-fal Elegance Stainless Steel Dishwasher Safe Fry Pan / Saute Pan Cookware, Silver

I bought this from Wal-Mart and absolutely love it. A common complaint that I've run into is that foods "stick" more than their other pans. This actually IS true if you do not adjust your cooking method. A little bit of oil olive goes a long way, and TURN DOWN THE HEAT!

If you cook something at maximum heat, you WILL have issues. Turn down the heat, this requires less heat than other pans I've used, which is good because it is using less energy to cook in the same amount of time.

It's very sturdy, cleans easily and is just a real pleasure to look at and cook with! Highly recommended.

Bought this pan hoping it would live up to its description.It didn't!The steel is quite thin.No matter what I cook in it, using moderate amounts of oil, the food sticks and clean up is impossible.I have other stainless steel pans which work beautifully conduct heat well, food doesn't stick and clean up is a breeze, (no they're not All-Clad and I didn't pay a fortune).Although I've had T-Fal products which are quite good this is definitely not one of them.Do not buy this pot!

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Although I think this is a very sturdy pan, I have to agree with the first two reviewers that it has a "sticking" problem. It makes no sense to me, I thought stainless steel is stainless steel.

The only solution I have found is that it must be seasoned before using. I do this by by coating the inside with oil, and heating it at a low temperature (just below the smoking point of the oil) for about half an hour. Then, it becomes a nice fry pan.

Or, if you use it daily, wipe yesterday's oil out with a paper towel and rinse under the tap, then heat it, and then the cooking surface is much friendlier than if you had scoured it.

This sticking problem makes it as finicky as a cast iron skillet, but it is friendly if you treat it right.

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I bought this pan because I got rid of my non-stick one.When I first used it, I thought oh my what have I done, the eggs stuck and it was a mess.I then decided I would treat it like a chief's pan.I wash it only with hot water and afterwards I smear a drop or two of oil into the pan and put it away.I preheat the the pan before putting food in it and never use heat higher than medium high, I can now fry an egg with a loose yolk and get it out of the pan easily.It's been about two months since I bought it and its working fine.In a years time it should be wonderful.

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I used it to make a tuna fish patties and had no trouble with it.

Just what I wanted.

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All-Clad Stainless 10-Inch Fry Pan

This is probably the best fry pan available. You might want a nonstick pan in addition for cooking things that need a nonstick surface such as omlettes, etc. This pan is good for cooking everything that does not require the nonstick surface such as sautés, meat and fish, etc.

The stainless steel shell with aluminium inner core is a great design in that it evenly distributes the heat to all areas of the pan, including the sides. Some cheaper pans only have a heat conducting layer on the bottom of the pan, not on the sides.

I like everything about this pan. It's beautifully made, looks great and performs wonderfully-form follows function. It's the perfect size unless you routinely cook for a large family. I debated getting the 12" version of this pan at first, but when I took a look at the 10" I realized it will be fine for 99% of my cooking.

I admire good manufacturing of quality products. This pan is true quality through and throughout and should last you a long long time.

After going with a non-stick version and having problems with that (not knowing the best way to use it), I exchanged it for the stainless version.This was a great decision.First, it showed me that All Clad does stick by its lifetime warranty.Second, because I learned that I don't need non-stick for everything and I found out the best way to use this type of cookware.

The 10-inch size is great for most everything.Every once in a while I could use a 12-inch version for more volume but not often.I use this guy for eggs, meat, stir fry and more.The pan heats really evenly and feels great in my hand.The handle does a great job of dispersing heat and staying cool, too.And, though it doesn't come with a lid, the large lid from the stock pot fits it well.

When things do stick, I don't worry about attacking it and scratching off the surface.I can use a scraper, sponge, or scouring pad without any problems.And it is safe in the dishwasher although I recommend handwashing as much as possible.

Some cooking tips I learned with this type of pan:Use a lower heat, not because you have to (like with non-stick), but because it heats so evenly, you often don't need that higher temperature.Also when you throw something in, whether you are using butter, oil, a spray, or nothing, let it sit and cook a bit before you try to move it around.Hamburger, for example, will adhere to the pan at first and if you try stirring it up right away, small pieces will be stuck and are more likely to burn.Rather, wait until it has a minute or two to cook on that side.The parts that adhere will cook, separate and lift away from the pan so you can stir it easier.And when you are done, if there is any food stuck to the pan, put some water in it and let it boil for a few minutes.This will help lift it off and make cleaning easier.

Again, a great pan, a great brand, and definitely worth the money since it will last you a lifetime with the warranty they give you.

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I am a careless and brutal cook and destroy cookware all the time. I can't use nonstick because I'll ruin pans by leaving them on max heat and forgetting about them. So this one was worth the high price because I've had it for almost two years now and it's still good as new. Handwashing seems to leave a little discoloration after heavy use so every so often I pop it in the dishwasher for a gentle scrub (though that's not recommended, you can still do it).

This pan cooks so quickly and evenly that it's hard to mess up. Foods brown nicely but don't burn. The handle is sturdy and never gets too hot.

I often use this this in place of a wok, but it's really too shallow for that and has a bit of a spatter and spillage problem if you try to rapidly stir-fry. I wish it came with a lid. Also, I have not been able to cook eggs in it they stick to the bottom like glue no matter how much butter I use. But a good soak and a couple minutes of elbow grease cleans that right up.

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I have this and several other all-clad stainless pans.For anyone looking to purchase a stainless pan and move away from teflon coated or lower quality cookware, all-clad stainless is a must.They are expensive, but well worth the cost.

Please note, there is a learning curve that comes with owning these type of products.If you're used to cooking with lower quality cookware like farberware or anything else you buy at Wal*Mart, you'll find yourself burning almost everything when you start using these pans.Because of the high-quality design and aluminum core, I've found that I needed to lower the temperature drastically to achieve the same results with the lesser pans.I'm still learning how to cook eggs without burning the bottom, but fortunately, with a short soaking in soapy water, the pans clean right up.Great for cooking crepes, sautes, meats, etc.With the all metal construction, they'll move easily to the oven as well.Read the literature that comes with the pans for tips on cooking with all-clad stainless.

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I bought this pan and love it. It has the perfect slope to flip food. As far as the handle goes...well, that's another story. All-Clad quality is top notch but they fall short on the handle design. The handle does stay unbelievably cool, but it's dam uncomfortable. I compensated for it being so narrow by purchasing a suede handle cover. I still rate it a five though.

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Kingsford KNS77 Skillet

The Kingsford skillet works great on our outdoor grill. It makes it easy to cook vegetables of all kinds and eliminates the skewers from shishkebobs. The folding handle facilitates fitting the skillet in the dishwasher, too.

I bought this skillet for my husband to use on the grill. He loves it and uses it for a number of different things. One of his favorites is to grill a variety of vegetables together.....yumm. My oldest son was so impressed with it that we had to buy one for him to use for his family.

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I love this pan for cooking vegetables on the grill.Non-stick surface provides easy cooking and cleaning.

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I don't pamper my cheap gas grill or the very few accessories I have for it.They survive or they don't and when they don't, they get replaced.I came to this point of view after several rehabs of a cheap gas grill over several years (new grilling surfaces, new burners, new grease drain cups and hangers, power washing the flaking enamel off the inside of the lid, using a wire brush to scrape this and that, etc. etc., over and over and over).I was determined to get my money's worth out of that thing!Then when it was time to do it all yet again, I started adding up the money and realized that it was cheaper to junk the old grill and just get a new one.About the time I came to this realization, the big box home stores started offering free grill assembly (or even better, pre-assembled grills in stock that you can just pick up and take home).Haven't looked back since.

That's a long way of getting around to saying that if you're expecting this very inexpensive skillet to last for decades, your expectations may be, er, unrealistic.If I get two years out of this guy I'll be ecstatic.If I get one year out of it I'll be more than satisfied.This is a great product to have for any number of food items that you might want to grill and I would never be without one, just don't imagine that you're buying something intended to last more than a season or two or maybe three at the outside.It's not.Relax and enjoy!

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.....2-3X/week.Going on one year old now and still very functional.I especially like the detachable handle so you can close the lid while cooking

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Le Creuset Enameled Cast Iron 2.25 Quart Saucier Pan

I really like this pan.It cooks things very well, and the vent hole is nice.I did have an incident that I cooked milk at too high a heat, and it boiled over and shot out of the vent hole like a geyser.That was my fault, though.You do not have to use as high a heat as you would with other pans, and it keeps heat nicely.I have bought several le creuset pans recently, and they are just as if not easier to clean than my old cheap teflon covered pans.I am really happy that I made the switch!

I purchased this as an all-purpose sauce pan. The size helps alleviate the stress of the heavier weight of Le Creuset, making it easier to transfer contents and clean. I've made everything from perfect oatmeal to candied yams to baked beans to berry cobbler to sour cream chicken in thyme. All came out quickly and to perfection due to the conduction of cast iron. This is the best cobbler pan out there. Here's my recipe and you can try it yourself:

Melt 1 stick of butter (1/2 c) in saucier over low heat.

In a separate bowl mix 1 c. self-rising flour, 3/4 c. sugar, 3/4 c. milk, 1/2 t. cinnamon, then add melted butter from the saucier. Mix only until blended. (Hint: if you mix flour and sugar before adding other ingredients, the sugar breaks up any lumps in the flour and makes a flawless batter.)

To the warm pan over low heat add 1c blueberries + 1 c blackberries (or 2 c. of cherries or other berries) Top with 1/2 sugar and cook until bubbly. (precooking the fruit allows you to use frozen or fresh berries and makes a gorgeous crust because the dough begins to rise immediately upon contact.)

Meanwhile preheat oven to 350 degrees F. When the oven is at temperature and the berries are bubbling, add the batter to the boiling fruit, lightly stir. Immediately put into hot oven and cook until golden brown 30-40 minutes. Remove promptly and serve warm with ice cream or all by itself.

This recipe works with peaches, cherries, apples, blueberries, blackberries, and similar mixtures of fruit.

The Le Creuset makes a fabulous brown crust that is light and moist in the middle and crispy on the edges. It shortens cooking time for me by fifteen minutes. Also due to heat retention, cobbler can be made before dinner and kept warm in the saucier for up to half an hour. It's a crowd pleaser. However one of the best things about it is what happens after dinner. Clean up is a cinch. No scrubbing and no blackberry stains. Great find.

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How did I live without this pan in my kitchen?This pan has many uses from cooking rice to many one pot meals.The size is perfect for all of these. This will replace a few of my pots and pans.Rice came out so good that my family mentioned it to me and they just eat and leave.The Saucier is my new best friend.

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The cast iron, enameled cookware works well for us. It reduces cooking time by heating quickly and very evenly on our gas range. It is quite heavy and hand washing is recommended. I would caution people that the handle can get hot as it is not insulated. Le Creuset sells a handle cover which works well.

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As you would expect from Le Creuset, this saucier is sturdy, well-crafted and excellent for making sauces.The pan has some serious heft to it and a nice tight lid that helps your sauces simmer properly.

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Emeril Cast-Iron Matte Enamel Single Burner Reversible Grill/Griddle, Black

This grill/griddle is perfect for the French technique involving searing steaks and finishing in the oven.We grill a lot of meat (chicken, beef, pork) for meals (as opposed to frying, braising, etc.) and the grill excels at this.Because it's enameled cast iron instead of non-stick, you can generate real searing temperatures that really build up a nice crust on the meat.The flat side does fish as well as the ridged side does everything else.

It's as easy or easier to clean as any other grill pan that I have.The single-burner size can easily accommodate two Kansas-City strips or a good-sized ribeye.

We also use it to grill naan on nights when we're having Indian cuisine.

I can't recommend this pan highly enough.

EDITED: I've used this quite a bit since I first bought it, and it's turned out to be everything I've hoped for. I've also used it in ways I hadn't thought of with my other cast iron pieces. Several times, I have loaded it up with lightly salted and oiled fresh peppers and onions and put it in a corner of the outdoor grill while I cooked meat for fajitas over the flame. They cook nicely and get a nice tasty char on them this way. I love the size and shape and shallow edges, which make it easier to clean as I'd hoped. While cooking on it, I haven't noticed the lumps and bumped I mention later in this review, which are based on my first impressions, written before I used it.

* * * ORIGINAL REVIEW * * *

While this is a heavy, solid piece, I am only giving it four stars because of the lumps and bumps on it where they shouldn't be on the cooking surface and in between the raised slats, which will make it harder to clean. The flat cooking surface realy should be smooth, and I have a much larger and much cheaper cast iron double burner pan without such milling flaws. Also, the slats are widely spaced, so won't fit many of the ciabatta style presses out there, like the one Lodge makes. However, this appears to me much easier to clean, since my Lodge pan has high sides which come up to the edge and getting the gunk out should be much easier with this.

That said, I like the design better than the single burner model Lodge makes since this has handles and seems to have a larger cooking area. While it's called a single burner, it could be called a single burner expansion plate since the cooking area is much larger than a typical stove fitting, and wider than many pots. Cook the stuff that needs hot temps in the middle, the stuff that doesn't on the sides, or more the stuff you want to keep warm to the edges.

Important Note #1: I don't know why this is listed as "enameled" because it looks and feels like pre-seasoned, straight up cast iron to me. Anyone expecting a smooth glossy surface or some of the other types of black coatings I've seen on cast iron pans may be disappointed, although this is easier to cook on, aside from wet things (see my Important Note #2).

Important Note #2: if you find that things stick to cast iron, then you simply haven't learned how to use cast iron properly. It's important to season it properly so that it's very black, lightly oil before each use, wash quickly and never soak in water, and always let it get heated up evenly before using (you can start on high, then switch to a lower setting before adding food). And if something sticks, unlike poison-laden teflon pans, you can scrape at these mercilessly with a metal scraper or pancake turner or even a stiff wire brush. Once you get the basics down, cooking with cast iron is a true joy: you can get a nice crust on something when you want to, caramelize easily, cook as slowly or as quickly as you wish (using the right temp high or low is key some things should not be rushed), and keep something warm for a very long time in it. You'll also use a lot less energy once it's up to temp, any gunk that comes out of the pan is good for you (aka iron, and a good treatment with high heat will kill off any germs you may fear lurking) and cast iron can transform cooking on an electric stove into something of a pleasure. What you don't want to cook in cast iron is a wet sauce that needs to simmer for a long time, like a curry or spaghetti sauce. That's better left to stainless or better yet, enameled cast iron.

Important Note #3: like any cast iron, pre-seasoned or not, go through some seasoning steps anyway after washing quickly with very hot soapy water and a brush. Rinse it as quickly and dry with a paper towel thoroughly, then coat with a good oil. Do several rounds of oil and high temps to make it blackety-black-black and slightly shiny. It arrives black and a little shiny, but more is better. And don't forget the handles, and allow it to cool on it's own. Before/while it cools, if you see any non-shiny spots, give those a light oiling. A paper towel, which can be reused through the process is ideal for this. I've found that I don't have to season between each step, but probably because I tend to oil the cooking surface as I cook each time and wash quickly and use them often, so mine are almost always ready to go.

I'll update more once I have this seasoned and have used it several times.

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I have used these (I have 2) grills literally hundreds of times. Treat it rightdon't overheat it and burn off the seasoning, scrape it thoroughly before use, and give it a few squirts of vegetable oil/water mix when it starts to look a bit dry, and you will have restaurant quality seared steaks, fish, burgers, and chicken any night of the week. It also does a great job of toasting buttered artisan bread for sandwiches or burgers.

I've been lucky in building up a collection of top quality stainless and enameled cast iron piecesand they are irreplaceable, however; both of my grills have a permanent home on the top of my gas stove. Learn to use them, and they are fantastic!

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We have a larger griddle but wanted sommething easier to use on a regular basis. This is the item! It is sturdy, fits in the sink to clean and makes the most AMAZing delicious grilled foods.

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I purchased this product for my Dad for Father's Day.He loved it. The First day he used it on the stove top inside, the next day he used it along with his big grill outside.Fabulous for any Dad that would rather cook than golf.

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Nouvelle Copper 2-Piece Non-Stick Skillet Set

I got these as a set from Macy's for $50 on sale. I prefer stainless steel and am normally not a huge fan of aliminum cookware (especially nonstick), but I was very surprised with the Nouvelle Copper. It's hard-anodized aluminum on the outside, but has 3 layers (plys) just like high-end stainless cookware...it has a layer of aluminum (which is the outside of the pan), an insert of copper, and a ply of stainless steel on the bottom (which contacts the burner).

Food cooks very well even on an electric range. There are few, if any, hotspots, they heat uniformly, and hold in the heat well like stainless (stoneware and cast-iron). The construction will help prevent warping (common to aluminum cookware. All of the aliminum I've ever owned has warped and I take good care of my pots/pans). These can also be used on an induction range, something you can't do with other aliminum cookware.

The nonstick coating is really good. Food slides off easily and clean-up is simple, even with eggs that are baked-on. As far as durability is concerned, I would have no problem saying the coating would last for years if taken care of (hand wash only, no steel utensils).

I can't find anything wrong with them other than the fact I got 2 of these for only $50, which is ridiculous because they should cost a lot more, maybe $120.

Purchased these on Amazon and got quick delivery. They are truly worth the price. Perform very well, with easy clean up. I use very little oil to fry and these pans cook evenly and perfectly each and every time. You could spend three and four times the price on other makes, but these are just wonderful.

Buy Nouvelle Copper 2-Piece Non-Stick Skillet Set Now

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