Cuisinox Elite 8 Inch Fry Basket

I was at first taken aback by the price of this fry basket, but after comparing similar brands, including some generics that were made of questionable material, I decided on this one. It fits well with my Cajun Cookware Cast Iron Dutch Oven 4.5 Qt., and hasn't showed any signs of rusting. My husband has "pannapped" this item as well as my dutch oven, so now I can't get him out of the kitchen!

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PAN Grill-it

The PAN Grill-it is an amazing product.Grilling has never been more simple, versatile, or delicious.We've used the PAN Grill-it at home for breakfast (french toast), lunch (panini's), and dinner (hamburgers, steaks, fish, chicken, kabobs etc..) and have gotten excellent results each time.Tailgating is now easier than ever since we don't have to lug our grill around and clean up is a breeze.The biggest plus for our family is that it's chemical free, providing a much healthier alternative.We'll be using PAN Grill-it for years and years to come.

My family and I really enjoy grilling with this product. The pictures do no justice as to how high-tech this product and design really is. I know what I'm getting my friends and family for Christmas this year. Cast Iron Cookware made in the USA. Congratualations on a wonderful new cooking idea and product.

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After finding out I couldnt use my mini charcoal grill on my apartment balcony, I needed to find a way to grill inside.

I was cooking on my Lodge cast iron pan, and while looking for another cast iron grill pan, i stumbled across this.

It works pretty good, but is a tad hard to clean, and takes a while to heat up.

The seller threw in a free handle mitt and scrubber, which was very nice of them.

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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.

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Rachael Ray Oven Lovin' Non-Stick 9" Square Cake Pan, Orange

I've only had Rachael Ray's Oven Lovin' Nonstick Bakeware (I bought the 9-inch square cake pan and the 10" x 15" crispy sheet) for a few months now, but so far so good. The pan & sheet are well constructed and substantial enough not to warp in the oven without being too heavy. It helps that the bakeware is oven safe up to 500f. The extra wide handles for grasping work great with a large oven mitt gives you something to grab onto. Food slides right out/off as it should. Clean up requires little effort as the surface wipes clean with a soapy sponge. I've used a number of nonstick bakeware products and ended up "retiring" them due to their poor performance within months of purchase.

UPDATE: BUT THEN IT WAS ALL OVER IN NO TIME. 2 months. So many non stick pans just don't retain the non stick quality but for only a short period of time.This one was no different.

ORIG REVIEW:

I mean it if you're not careful a sheet of Reynolds can just slide right off the pan this is just that slippery. I love the bright orange touches against a mundane grey.It is thin which means easy on the wrist but thin does mean things can burn if you aren't careful.The nonstick surface is on the interior and exterior.Since I do use non stick Reynolds inside every baking pan, I didn't have any burn issues yet.My only problem is with the measurements given.Its much smaller than my old Analon non stick pan which used to be advertised with the same 11" outer dimensions.Its more 9x11 than 11x11.Fits nicely in toaster ovens with room to spare.I wish it were indeed 11x11.

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I was a bit suprised to see the long list of "don'ts" on the insert that came with my pan. But it works well after all is said and done. You do need to lower the cooking temp/time with these pans. I was burning recipes I've made for 20 years in this pan, once I lowered the temp and time it worked out

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I like this because you do not have to use oil, greese,spray or butter and nothing sticks in this pan.

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Ilove the size a squareness of a pan I can use for almost everything.Clean up is fabulous .This is the size that we all use and if you haven't tried it what are you waiting for!!!!!

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Le Creuset Enameled Cast-Iron Buffet Casseroles

I bought the casserole, and let me tell you, everything I love about the French oven is present right here. Wider than the oven, it is, of course, shallower, but it still holds a healthy amount of food. Certainly it's big enough for a good-size casserole. It's also great for browning meat before baking. I find that pork chops (holds four small or 3 porterhouse chops comfortably) browned in a little olive oil, then smothered in vegetables and slow baked (covered, always covered!) at about 325 in this casserole, turn out moist and juicy and tender, with a gorgeous brown sauce that you can turn into gravy or just spoon over the chops. The vegetables emerge aromatic and tender. Everyone is happy, and the world spins contentedly for one more night. This is a high quality piece of kitchenware; since I got the French oven I've been sold on Le Creuset, and I'm here to sing its praises. Things don't burn unless you're not paying attention, and cleanup is a marvel. Who needs non-stick when you have enameled iron? The red, as I've said elsewhere, is very jolly, and might even provoke you to flights of Gaulic fancy (Vous: Et pour dejuner, les escargots en casserole! Les enfants: EUUUUUUUU) There are more sedate colors available, but I do recommend the red if you have a frivolous bone in your body.

This wonderful pot is a cross between a dutch oven and a large heavy skillet. The bottom has about the same surface area as the 7-quart le Creuset french oven (big enough for a whole brisket or a large cut-up chicken), but the sides are half as high.

The large browning surface and shallow profile make this just the thing for dishes that involve browning meat or chicken, and then pouring on a sauce to slowly simmer and concentrate. The heavy lid makes the pot perfect for slow, wet, braising of tough cuts of meat like back ribs once the dish is done the pan goes right onto the stovetop to deglaze. Jambalaya turns out beautifully: sweat some onions, celery, and peppers over low heat, brown some sausage or smoked meat, and pour in the rice and liquid the heavy lid does wonders for the rice, and once the dish is done the whole thing can be brought to the table to serve from.

The only drawback to this pot is that you can't carve in it slicing up a brisket or corned beef would risk trashing the enamel. The weight is also impressive with the lid this pot is almost 13 pounds, which may be more than some cooks can handle.

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I first started seeing this pan on Giada De Laurentis' cooking show "Everyday Italian" when I began collecting Le Creuset.I didn't know it as a casserole at the time since it more resembles the "Everyday Pans" being sold by manufactuers like Calphalon and All-Clad.

Of course, you can use it as a casserole and it's the perfect size for macaroni and cheese, fruit cobbler, or chicken and dumplings.However, it is also a great saute and fry pan: steaks and chops brown beautifully; it's great for making a quick pasta sauce; it fries chicken like a champ; risotto cooks slowly and evenly; and it's even big enough for a small to medium roast.In fact, I like it so much I got the five quart model for big batches of paella and larger roasts like turkeys and hams.

Not only is this pan a joy to use and look at, it's also easy to care for.It can go in the dishwasher, but really all it needs is a little soak and the caked on food just comes off with a scrubby sponge or dish brush.

Though any cook would appreciate this piece, it is an especially good starter piece for the recent graduate or newlywed and it will last a lifetime.

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My thoughtful guy stopped off at a Le Creuset outlet and called me from the store: "Hey, I'm at the Le Creuset outlet and you can have anything you want!" Oh, boy, it wasn't even my birthday. After consultation with the helpful sales assistant, we chose this casserole. It's large and flat like a skillet, has a domed cover, two side handles and it has the regular enamel lining. The sales assistant claimed it was the most used pot in her kitchen. I agree!

We leave this out on the stove as it's rather large. We do a lot of things in it, but recently we made Swiss Steak. I am not a big Swiss Steak fan, but when someone comes home with the wrong meat for the grill (hint; you BRAISE round steak, not grill it) then you deal with it. I hammered flour into the steaks with the cubed side of the meat mallet. Then sauteed the meat in the Le Creuset casserole. I added minced onion, a can of diced tomatoes and let the whole thing simmer on the stove (though I could have finished it in the oven--this goes in the oven at moderate temperatures.) The result was a tender Swiss steak and with judicious stirring from time to time with a spatula to release the meat from the enamel surface, it was an easy cleanup.

Unlike teflon, you do have to stir to avoid catching the food on the bottom. I find that a nylon spatula, shoved under the meat from time to time, releases it well. But I'd advise you never really leave this kind of pot to cook on its own even on the lowest heat unless you have a heat spreader or even heat. Our gas stove seems to create hot spots under the surface, so I keep an eye on it from time to time.

The cleanup is easy--no abrasives or rough pads, please, but a good soaking cleans it up with a mild scrubbing nylon pad. The cream enamel does stain from tomato and caramelized foods, quick cleanup mitigates this, but over time, you will see some darkening. This bothers some people but as long as the surface is intact, we are ok with a bit of staining.

If you do a lot of skillet cooking and like Le Creuset, this piece is wonderful and it can go from stove to tabletop because it is quite pretty.

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Le Creuset manufactures porcelain enameled cast iron cooking vessels as well as other products. Le Creuset casts these cooking vessels from molten iron poured in sand moulds that are used only once. For this reason, one pot may look like another, but each is unique in its own way.

Cast iron is a highly efficient material which absorbs and distributes heat efficiently. It is recommended that cooking with cast iron is done on low to medium heat. There are exceptions like boiling water where cooking on high heat is appropriate and okay. Remove cast iron from the heat and it does not cool off quickly. This helps your food stay warm while serving. Beware; iron tends to be heavy so these cooking vessels tend to be heavy as well.

Cast iron is an effective material for cooking so why cover it with enamel? Iron tends to rust; iron oxide (rust) doesn't add any complimentary flavors to your food. If your cast iron cooking vessel was not enameled, you would have to season and maintain your cooking vessel. Adding the porcelain enamel not only looks good, but has multiple benefits. The enamel, being a solid coating, is one of the most hygienic surfaces to cook on, does not stain, absorb odors, retain flavors, and is easy to clean. The enamel can be damaged, so limit cooking tools to plastic or wood.

The benefits of cooking with Le Creuset cast iron are many, but lets get down to the buffet casserole specifically. 5 quarts can be a lot of space when it comes to casseroles, so consider your recipes when determining the size you need. The buffet casserole tend to do best if at least 3/4 full. Any less and you may overwhelm your food with heat evenly dispersed in the pot.

With a large flat bottom that curves up this pan resembles a curved sided saute pan the only thing missing would be a long handle. The tight fitting lid is mostly flat with curved sides. This lid seals in heat, moisture, and flavors and can be used to hold your meat while you are making a sauce from the drippings. Its shape and design makes this an extremely versatile pan.

I tend to use this pot for simple braising more than anything else. It easily holds a cut up large roasting chicken and other ingredients very well. But once you get past the basic functionality that lends itself to recipes such as paella, coq au vin, and basic casseroles, you can really open up the possibilities.

Keep in mind this is a 5 quart pan, feeding two out if it is ridiculous unless you want plenty of leftovers. With that in mind, how about roasting a chicken in it with potatoes and vegetables all in the same pan soaking up those juices? Pineapple upside down cake or bread pudding for when you need to please many guests, making spaghetti sauce which you can later braise your meatballs in, poaching fish, or sauteing pork chops. The possibilities almost seem endless.

One feature that people tend to complain about is the cost. The cost does seem steep compared to other pans made from other materials. Heck, cast iron doesn't seem like it should be expensive when comparing to that old cast iron pan past generations have used for cornbread and camping. However the manufacturing process requires making a mould for each and every pan produced. They then go through the enameling process before shipping these heavy pans. If you take what goes into making and distributing these high quality cast iron products, the cost tends to make sense. Then consider that this pan will easily last a lifetime when taken care of.

Here is one of my favorite recipes I use this pan for:

JAMBALAYA

1/4 cup cooking oil

1/2 lb. boneless cooked chicken, cubed

1/2 lb. smoked sausage, sliced

1 large chopped onion

1 large chopped bell pepper

1 bunch chopped green onions

1 cup chopped celery

2 cloves garlic, minced

1 16 oz can tomatoes, drained (reserve liquid)

1 tsp. thyme

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

1 tsp. salt

1 1/2 cup converted rice

1 1/2 cups chicken stock or water

1 1/2 tbsp. Worcestershire

2 lbs. peeled and deveined raw shrimp

1) In your Buffet Casserole, saute diced chicken if not pre cooked, remove and hold in the lid until later. Use oil as needed.

2) Saute sausage until lightly browned. Remove from pan and hold in the lid.

3) Sautee onions bell pepper, green onions, celery and garlic in meat drippings until tender. Add tomatoes, thyme, pepper and salt. Cook 5 minutes.

4) Stir in rice.

5) Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil, reduce to a simmer.

6) Add raw shrimp, chicken and sausage and cook uncovered, stirring occasionally for about 30 minutes until rice and shrimp are done.

PROS:

Extremely versatile

Efficient absorption and distribution of heat

Hygienic enamel cooking surface

Does not stain, absorb odors, or retain flavors

Easy to clean when not abused or misused

Can be transferred from stove top to the oven to the table

Can easily last a lifetime

CONS:

Its heavy, as cast iron tends to be weighing in at about 15.5 pounds.

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Hamilton Beach Nonstick Contempo Skillets

After one time using this skillet on low heat, it turned dark brown. Handle wiggles. I find things stuck to it all the time.

Allow me to preface my review by saying that while I enjoy cooking, I am by no means a professional chef nor am I an avid cooking enthusiast. As such, my review score is based on the expectations of a "layman" who cooks for loved ones and friends. I am not comparing this skillet to premium cookware with a high price tag.

I mainly use this skillet for breakfast food such as eggs or ham and dinners consisting of chicken, pork, vegetables or seafood. My skillet appears to heat evenly as I have not detected any "hot spots". I've had consistent results with a variety of foods and so I am pleased with this skillet. A skillet is just a tool and so the tastiness of food is a result of the cook's skill. That said, I can report that I have had dishes ruined by flaws in other skillets but I have never had that problem with this one.

I bought this skillet for under $6 during one of Amazon's infamous price fluctuations and it is easy to say how great it is with such a cheap price. The current price is about $20 and even then I'd say the skillet is worth it. If the price goes much higher than that I'd suggest that you consider other skillets.

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Good size larger skillet for the price. Only problem I have found is the handle (even with the coating on it) gets a bit hot. I use this skillet daily and so far the nonstick coating has held up. No flaking or scratches. I use it on a gas stove over medium heat and it seems to heat up pretty evenly. I would buy this skillet again.

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Rachael Ray Hard Anodized Nonstick 12" Open Skillet, Orange

I absoultely love this pan. Food does not stick(I use EVOO spray) and it's a quick clean in the sink.My only advice is DO NOT put this in the dishwasher. The bottom will start to turn sliver. Also if you scratch with a fork or sharp object, it will start to turn a rusty color overtime when using a dishwasher. Use a spatula and wash in the sink. Yes, this is my second one due to not listening to the instructions. NO Dishwasher. After owning one month, still looks brand new. One more helpful advice is when washing make sure food isn't trapped underneath the inside edge of the two handle screws. Hope this helps...

Update 5-22-09:Just wanted to let you know the pan is still in perfect condition. I eventually went ahead and bought the whole set around Christmas time for a really great price. All pieces still look brand new. By the way, we do use one or two pans atleast 5-6 days a week.

This is a well made, reasonably priced,but, misrepresented skillet.

If a skillet is advertised as a 12 inch skillet, it should have a 12 inch surface to cook on.This skillet actually measures 8 1/2 inches on the bottom.It is 12 inches at the top.I don't cook on the top, so, it was returned.If you are looking for a skillet that has an 8 1/2 inch bottom surface, this 12" skillet is for you.

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This is a great product that lives up to it's product description.The surface is great, nothing sticks.The handle is soft and easy to grip.It cleans up in a snap.I've had the more expensive version of this pan, and would take this one any day.My only complaint is that I wish it had a lid.

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My title says it all! The pan works wonderfully. Everything is cooked evenly and the nonstick surface is so easy to clean. I've cooked everything in it and love how nothing sticks to it. I use it for two meals a day at least and love it!! I also love the color orange!!

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This is a great pan and can replace many of the smaller pan you now use.It heats up fast and very even.I can cook six strips of bacon at once and even though they don't fit in the bottom at first, they still cook evenly.The price is right to.

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Sitram Catering 9-1/2-Inch Commercial Stainless Steel Fry Pan

The pan sautes with eaze. The clean up was simple. I really like the balance and I did not need a cover for the handle when it was blazing hot. The heating of the surface was even, no hot spots.

This is my 3rd skillet in less than 8 years. After the first one I said "No more non-stick finish!" (What are we eating when that black stuff starts to scrape off into the food?!) And after the second one, which was a copper-lined Revere pan, I said "No more inexpensive pans that don't last!" The Revere pan seemed great for 2 years, but then it inexplicably developed a large bubble on the bottom of the pan.

I felt this Sitram Commercial Stainless Steel Fry Pan seemed like a better quality. $80 is a reasonable price if it lasts for years; so far I've had it several weeks, so we'll see.

I also chose this pan because it contains no aluminum, but has the necessary copper core for conducting heat evenly. The lip around the edge of the pan is great because it doesn't drip down the side if you have to drain grease or liquid out of the pan and then return it to the burner.

I would warn that if you are accustomed to only non-stick, it will take some getting used to. No oil is necessary if you are browning meat that has any fat in it at all; just let it cook a few minutes on one side before turning or stirring. If you try to turn it too soon, it will stick badly.

Alternatively, try cooking with a few tablespoons of broth instead of oil to prevent vegetables from sticking. Less fat!

I was a bit concerned about the size; I wanted a 10inch pan and this is labeled as 9 1/2 inch. But I was pleased to find that my (Cuisinart)lid from the old 10inch skillet fits perfectly, so I don't notice any size difference!

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Nice pan. Love it for quesadillas. I do well with this pan but always burn them in other pans. Clean up was easy, did not need to scrub it.

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Corkcicle Color Wine Chiller

This is a clever product, no doubt, BUT it has two drawbacks.First, you have to remove the icicle to pour wine.This is awkward and messy.Second, the icicle only goes halfway down the bottle.Given the shape of the bottle, that means that when the bottle is less than half full the icicle no longer touches the wine and is thus ineffective.

The Corkcicle is placed in the freezer, and when the gel in the tube is chilled, you replace the bottle's cork with this but unfortunately, the product doesn't really keep your chilled wine chilled for an extended period, or cool off your warm wines and keep it that way for a while.

For chilled wines, I found that after about 1/2 hour, the wine wasn't kept as crisp and chilled as the old reliable bucket with ice would keep it, unless you are drinking your wine quickly. And who does that? For the warm wines, it creates some cooling, but the warmth of the wine warms the Corkcicle, so the wine does not remain at an adequate temperature. And the problem exasperates itself when dealing with large bottles of wine, the kind you might put out for when you have guests.

Another thing I've discovered while using it is that when you go to pour your wine and remove the Corkcicle, wine drips from it, so you have to keep something handy to wipe. At least with the old bucket, I wipe the moisture from the bottle, and it's just water. With this thing, I'm wiping up red wine.

If you are a wine enthusiast, don't replace the ice bucket with this thing. If you are thinking about this as a gift, you might want to think again. It is nothing but a novelty item. For the same money, you can get a gorgeous stainless steel tub. And a stand and you're golden. Or try the Vacu Vin Stainless Steel Wine Saver Gift Set as an alternative.

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Best host/hostess gift ever. Bar none. Nevermind its simplicity, it's brilliant! The corkcicle has been a conversation piece at every party we throw. This ingeniously crafted tool keeps wine chilled during tailgating, picnics, and other outdoor adventures. My wife chalks the Corkcicle up as one of those, "Why didn't I think of that?!" products. We have several in our freezer and one, in fact, just 'chillin' in a bottle of wine from last night. Easy to clean!The colors are another added bonus for any occasion! Highly recommended!

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The corkcicle is great.Stops that nasty mess of an ice bucket that used to make my dining room table a swimming pool.Now I just pop in a corkcicle and don't have to worry about it.I got my first about 8 months ago as a gift, now I have 4 in my freezer and it has turned into my favorite gift to give.

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This is awesome!!!! What a great invention. Used it New Year's Eve and everyone was asking were I got it. Kept our wine nice and cold.

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WearEver C9443364 Pure Living Nonstick Ceramic Coating PTFE-PFOA-Cadmium Free Dishwasher Safe 3.5-Q

I haven't used it yet but your measurements are off you said it was 14 by 7 by 3 1/2 but it is only a 10 in by 3 1/2.I will keep it cause I really like the deeper pan but It is not a 14 inch around pan.

It cooks evenly and is so easy to stir-fry vegetables and everything else because the size is large and the sides of the pan are high so your food doesn't flip out of the pan. Nothing sticks and the food slides around easily.Clean-up is easy because nothing sticks.

I really do love it and want to change all of my cookware to this product.

I wish Wear Ever would also make a much larger fry pan, and I mean very large.I'd buy it immediately.(Would someone please tell Wear Ever for me?)

The ceramic finish is so easy to work with.I know it's durable but I am babying this pan just out of love for it!! :-)

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I cannot even begin to tell you how much I love this pan, and the others in the set.

It is super light.

Heats up very quickly (do not go above medium).

So easy to clean it is ridiculous.

The cover fits the frying pan as well.

The quality is fantastic.It's not like the "Green" pans that only have a thin, painted-on coating of ceramic that wears off in two months.There is an actual, full layer of ceramic over the metal.Then another coating over that.

Get this, and the others!!!You won't be sorry.

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I've used it once, and I'm very pleased.I'm trying to avoid using anything aluminum.I've read that aluminum can cause, or at least contribute to, Alzheimers.So, I tried to find a pan that is NOT aluminum.That is not easy.They all seem to have it, at least the non-stick ones.I found this ceramic coated one, and it is really non-stick.The food slides right off of it. It's very easy to clean.On a side note, I also bought Orgreenic pans, and I am not happy with them.The first few times I used them, they were great.Now, after several uses, the food sticks to them just like any other cheap pans.

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Actually, it should be 4 1/2 starts to start.Some things I noticed with the pan.The first time you heat it the pan there was some off-gassing that does affect the flavor of the first couple of things you cook.I performed the seasoning as the as instructed and have only washed via soap and water.I have cooked eggs, pancakes, grilled cheese, and various other meals with NO OIL!well the grilled cheese had margarine on the bread ...You do not need oil, and the cooking is odd because things boil/cook because of heat instead of frying because of oil.While odd, still very tasty!Another thing, these pans need very little heat to cook.They distribute heat very evenly and rapidly, if you cook on too high of heat it will burn, possibly stick food to the pan.I cook with gas and the flame is med to med low about 1" from the pan.Cleanup couldn't be easier, no staining evident after cooking multiple tomato sauce dishes as well.I'll update after a few months.

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Cooks Standard NC-00239 12-Inch Ply Clad Stainless Steel Fry Pan with Dome Lid, Multi

Very nice deep frying pan. Great for frying chicken. These Cooks Standard pans are comparable with the very high priced All Clad pans. They look and feel great and the handles do stay amazingly cool to the touch.

The sandwiched layers of aluminum and stainless steel all the way up the sides give you a very well distributed heat. You end up being able to use less heat for all aspects of cooking. Cleanup is easy.

I've read one review that said the pans burned everything and they couldn't even get the eggs off the pan.

Folks, a pan never burned anything. A cook burns food. I suggest to anyone having trouble cooking with a stainless pan to do a search for "cooking with stainless steel pans". You can still end up with a bit of caramelized food sometimes stuck to the bottom and a 15 minute soak will remove it nicely with no scrubbing needed.

I'm done replacing non stick pans every few years, these high quality pans should be able to be handed down to my son so he can avoid the dangers of teflon also.

this is a great pan and you cannot beat the price.The All-Clad 12 inch fry pan witout the lid is over $150. This has a great weight, cooks food evenly and cleans up great if you know what you are doing.Please ignore the 1 star rating from the person that does not understand how to cook with stainless steel.Her review is about the cooking method and NOT this product.I have recommended this pan as well as the set to all my friends & family

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this cookware is exceptional. i have a new induction stove and needmultiply construction in order to heat the pans all the way up the sides as well as the bottom.the magnetic or encapsulated "Bottoms only" of other "induction ready brands" are a poor choice for induction cooking because only the bottom can heat and cook. Induction is exceptional when used with proper cookware. this set is fabulous! the closest alternatives were ALL-CLAD at about $1600.00 for an 8pc set. not an option for me. i splurged and got the extra 12 inch multi-cooker and cant wait to add the wok and 12 inch lidded fry pan. i'm serious about my families health and food, so cleaning a pan is nothing new or unacceptable to me. Quality Pans. under$250, 12 pieces (counting my multi-cooker) at amazon. beautiful, too.

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First, I read most of the reviews concerning this and other products; comparing features ,pricing, and even complaints(most seem to have problems with food sticking/burning and cleanup).I will try to address most of these with a reasonable quick answers but with true thoughts.

Lets look at features and pricing.This is an all clad design(meaning that it has a core sandwich between two layers that extends the full body of the item), which helps with even heating.The stay cool handles are comforable and securely attached to the body and the product is oven safe too(within recommended limits).The weight of the item is heavy but reasonable when compare with same/equal and lesser quality items.The appaearance/cosmetic/look is high polished and retains it's looks even after several events of cooking as long as you use common sense care in use.As for pricing, all you have to do is compare simailar products and you will find that most items with these features and quality is 2 to 4 times the price of this item(don't take my word, compare for yourself).

Now, as to the problems(food sticking/burning and cleanup), these are user related.The first thing you need to do is follow instructions on use and care.When you recieve the item please wash and dry according to enclosed brochure.To stop and or reduce the chance of sticking, preheat the item around a mid setting; then add oil and reduce heat to a mid-low setting(too high of setting will result in the proability of sticking and or burning of food); then add desired food product(s).Never forget your process of cooking, the best is to not leave and finish your cooking.If you follow these steps your chance of sticking and burning of food is reduce highly.With the steps provided above, cleanup should be a breeze.Most of the time all is needed is warm soapy water and a cloth and rinse well; but if needed you may use a cleaner to remove stain or food particles.Use recommended cleaners and no metal pads or etc, that might scratch the surfaces.(also you can use a mixture of water with lemon juice and or vinager and let soak for 1/2 hour to 2 hours, then wash as stated).All this information is available on the web for you to research and use in caring for this or simalar products.

Inclusion, this product is a quality item at a afforable price and will last for several years of use if properly care for.If you are looking for SS cookware, then this item should aquire your attention, thoughts, and your consideration.

Want Cooks Standard NC-00239 12-Inch Ply Clad Stainless Steel Fry Pan with Dome Lid, Multi Discount?

I have thrown out all my teflon pans and am using only cast iron and stainless now. Before I used my new cooks standard pan I read about how to cook with stainless steel. It is wonderful! I love it!! It is well worth the money because it will last and last. Also, no more concerns about toxins. I also highly recommend Lodge cast iron for anyone interested in getting rid of even aluminum sheet pans and loaf pans.

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Swiss Diamond Nonstick 10.25" x 15" Cast Aluminum Oval Fish Pan

Swiss diamond is absolutely BAR NONE. T-fal doesn't even come close to the superior non stick durable coating on this pan. Two thumbs up to Swiss diamond.

This pan lives up to its claims to be non-stick and have an large even heating surface.Great for fish, steak, pork chops baoon or whatever you need a large pan to cook.Cleans easily.

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i am very upset with this product cause none specified that item comes without a cover. Who would need irregular shape pan without proper cover especially when frying. The pan itself is great, very light comparing to those on the market. But for me, what is the point of it if there is no proper cover. It is like having a dinner on a plate but without a fork.

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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.

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