Contempo Non-Stick Paella Pan with Lid

We've never made paella in this pan but use it all the time.Originally bought it to make potstickers but found that it is a great large skillet, perfect for pancakes and bacon. Have had the pan for over a year now and the non-stick coating is holding up great. The bottom center of the pan has warped a little bit.It is not a problem for us since we have a gas stove but may not be the best pan if you have a flat stovetop.

I like big frying pans. I bought an inexpensive Tramontina 14" pan a couple years ago and loved the extra size, but it didn't come with a lid and it was only about 1/8" thick so it quickly warped. Next I bought a much more expensive Calphalon 14" pan. It came with a great stainless steel lid, but the anodize interior coating was a real pain to cook with. Everything sticks to the anodize coating and it takes some serious scrubbing to get it clean.

I was excited to see a Circulon 14" pan at a reasonable price. I have a 12" nonstick Circulon fry pan that I have used for years and it's held up great. My Circulon cookware is very thick, the 12" fry pan is about a 1/4" thick and has never warped. I was expecting the same construction quality form this new 14" pan.

Unfortunately, this new 14" Circulon pan is very thin, about 1/8". I don't expect it to stay flat very long. I do like the nonstick interiorit is the type that feels a little bit gritty when you run your finger over it and I have noticed that this type of coating seems to hold up better than the ultra smooth, glossy coatings in other pans.

The lid is nice, clear glass, but it is slightly smaller in diameter than my older Calphalon and Tramontina pans, so not really interchangeable between the three.

My search for a really good 14" pan goes on.

Edit:

I've had this pan for a few months now and wanted to update my review. The good news is that it has not warped. Although it is very thin, it is holding up great. It has pretty much been my everyday pan, used for everything from eggs and bacon to fried pork chops. The nonstick coating is still like new and I have no problems with the pans construction or performance.

But, I still don't like the pan. I don't like the shallow sides, and I don't like the dainty little handles. I want a pan that's big, brawny, deep, and has a long, fat handle to match.

And I may have finally found my pan. My local Calphalon Outlet store just got a new shipment that included the Calphalon Unison 14 inch Frying Pan. It's big, heavy, deep, and has a great handle. Only thing missing is the lid. Fortunately, the lid form this Circulon pan does fit it just fine. The only quibble I have with the Calphalon Unison 14" pan is that the bottom is not perfectly flat. It makes no difference on my gas stove, but might be an issue for glass cooktops. The Calphalon Outlet store had a big discount on this pan (really big discount) and I wonder if the not-quite-flat bottom was the reason it was at the outlet store.

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Although this Circulon product has sometimes been described as an "everyday pan" in truth it is a really fantastic Paella pan.I would not have considered buying a non-stick paella pan from anyone other than Circulon.The high/low grooves make it metal utensil safe and based on experience with other Circulon products the quality is top-notch and it should last nearly forever.Although it isn't likely I'll ever use this pan in the oven, it is oven-safe to 400 degrees F.My only complaint is that it is not dishwasher safe.Truth be told, it can be cleaned in the dishwasher without harming the non-stick coating, but it will eventually ruin the beautiful anodized finish (I learned this with my Circulon round grill pan).Circulon has introduced a line that is safe in the dishwasher but this pan is not from that line.As it is, the pan is very easily cleaned with a few swipes in warm soapy water.

This is my idea of a perfect paella pan.The more traditional carbon steel pans need a fair amount of care, they must be seasoned and re-seasoned after each use.Traditional paella pans have a slightly rounded bottom which is great on a gas burner for paella or on gas stoves.My stove is the very flat glass (ceramic?) top which needs to have a pan with a very flat base.When I make paella I always start with a little olive oil in the pan.My paellas don't stick to it and even the crusty bits come up easily.The includeded lid is a bonus as I like to cover my paellas as they rest a few minutes before serving.

I did see on reviewer who thought this pan was thin and seemed surprised it had not warped on her.The pan is perfect as it is with excellent heat distribution and with the Circulon quality it will not warp unless mis-used.Do I work for Circulon?No.I do own a number of Circulon pieces and have been happier with them than with any other brand of cookware (except for the not dishwasher safe part).

Great Pan and Great Value.

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I got this for larger dishes that wouldn't fit in my 12 inch skillet. I was torn between this and several pans but chose this one because it had a lid. It doesn't really do what I bought it for because when I stir larger meals The contents of the pan usually spills on my stove. Very annoying

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I LOOOOOOVE this pan it is totally nonstick & super easy to clean. Heats evenly & my favorite part is how large the cooking area is.

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RSVP Universal Pot/Pan Lid Fits 7-12" Replacement Stainless Steel w/Glass Insert

The reason I got this is because I have two saute pans that did not come with lids.Sometimes, I want to turn off the stove but cover the saute pan so that heat is trapped in.The manufacturer of this lid makes several claims suggesting the lid would work well for my purposes.They characterize it as a "universal lid."They say that the lid specifically fits "saute pans" that have a diameter of 7" to 12".They also claim the "inner ridges provide a customized fit."These claims are misleading.After trying out the lid, I now realize that most saute pans, including mine, have a handle that extends upward -higher than the plane of the rim.So when you attempt to rest a wide lid like this on the rim of the pan, the handle is in the way.It will never lie flat.So for my 8" saute pan, this lid is pretty much worthless.My 10" saute pan is big enough so that the lid ALMOST rests flat on the rim.So if you have a saute pan that is more than 10", it might work for you.

By the way, the lid is very flat.The "ridges" really don't seem to change anything in that regard.It's also thin and light.The manufacturer claims the lid is 18/10 stainless steel.That may be, but it is a thin 18/10 stainless steel.I have mostly KitchenAid and All-Clad cookware made of 18/8 or 18/10 stainless steel.I don't consider the stainless steel in this lid to be like my cookware.The quality here is more comparable to the inexpensive pots and pans that you find in department stores.Aside from that, the lid seems to be structurally sound.

October 2011 UPDATE: I've been using this lid occasionally for a couple of years now.I have to say it's held up well.I've gotten kind of used to it as an emergency lid for pots or pans with at least a 10" diameter.I now think it was worth the $20 I spent.Still not happy with the manufactuerer's representations, but I see they've toned down their claims to be a little more accurate.Anyway, I'm upgrading this from 3 stars to 4.

I got this lid because my favorite frying pan did not come with a lid. I found several lids but they either only fit 1 size or were all stainless. I wanted a glass lid and this one was a nice compromise; the steam vent is a plus too. The construction seems pretty sturdy but I'll have to see how it holds up over the years.

The maximum usable diameter of the lid is 12 3/8" and there are steps located at 11 1/2", 10 3/4", and 10" (see my product photo). If your pot or pan happens to be one of those diameters, you should get a nice fit; otherwise, expect some wiggle room. As another reviewer mentioned, lids like these can conflict with the handle on your pan, so before you buy it, make a few measurements to ensure everything will work out.

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I've had no problems when using this lid for its advertised pan sizes. Its good points are: the glass insert (you can check cooking progress of foods); the handle stays cool; there's a steam vent; it does work with a variety of pan sizes; the stainless steel that doesn't discolor, and it can go in the dishwasher.

Read Best Reviews of RSVP Universal Pot/Pan Lid Fits 7-12" Replacement Stainless Steel w/Glass Insert Here

Wish I read the top review 'till the end.

BEFORE BUYING: If using it for pans with smaller diamater (8" or 10"), make sure the pan/pot handles are level with the rim of the pan or this lid will not sit flat on it. (HOW TO CHECK: Turn pan upside down on a flat surface, such as a table--if the weight of the pan leans entirely on the rim and not on the handles, then buying this cover is ok)

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Bought this to go with Cuisinart Contour Stainless 12 Inch Skillet with Helper Handle

by Cuisinart

& the fit is perfect, looks great with the skillet too, & I like the cover has a vent hole. Very happy, best skillet cover out there!

Save 9% Off

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Starfrit Simplicity Aluminum 10 Inch Silver Fry Pan with black handle

In the past I purchased these at Wal-Mart.A great skillet.They no longer carry them, having gone to "Paula Deen" (tm) cookware.I would buy this skillet again and again.

Thought that Starfrit only made ceramic coated pans.Obviously not.This is a polymer coated pan.Probably a decent pan if you're into polymer non-stick.

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16 inch Traditional Cast Iron Wok (incl. ring)

Hi. I read the previous review and just wanted to put in a correction and a FYI so people don't think these cast iron cooking utensils are defective. I cook alot with cast iron and have bought new cast iron cookware from the US and China. When a cast iron cooking vessel is brand new and hasn't been "seasoned" by the manufacturer (like Lodge does for some of their skillets and such), it is covered with a thin film of machine oil to prevent rust and corrosion in transit. This is what needs to be washed off before use. Non-seasoned cast iron is a very gray colorindeed, almost looking painted gray if you're expecting it to look black. It will not develop the black patina until you start cooking with it. It is essentially baked on oil that turns the iron black. The best way is to season your new pan is to coat the whole (dry) pan inside and out with vegetable oil and put it in the oven to bake. A very thorough explanation of the seasoning process is given at the Lodge Manufacturing website: www.lodgemfg.com When you're done cooking with your cast iron, scrub it out with hot water only, and then put it on the stove-top to dry. Re-apply a bit of oil as needed. Iron rusts without this protection to moisture from washing or in the air. Cast iron does take a bit of maintenance, but is a superior and very safe cooking surface. Enjoy.

I was disappointed when I hold this item in my hand.

This cast iron wok is not the same as those Lodge cast iron wok you have seen. It's much thinner, and if you hold the two handles (which are really small) and push towards the middle, you can bend the wok (try bend a Lodge skillet instead).

Thinner wok does have its advantage you might say, as it encourages faster heat distribution. However, the thinness of this wok has gotten to a point that it makes me uncomfortable using it (I actually think I can break this wok but knocking my spatula on the side of the wok a habit that doesn't bother any other wok I have. Why I do that? Have you ever knocked your tong on the rim of a pan? Not to mention I can even bend this wok. Remember, this is NOT a carbon steel wok). This is just not the same wok I used to use in China.

The one that I used in China for 10 years is also a cast iron wok. Its shape is similar to the above item, but the cast iron material is different. The old wok I had is heavier (but not as heavy as Lodge's) and not flexible. The old wok is built with the same material as Lodge's but not as thick as Lodge's. Therefore, it holds heat better than the one above, and still doesn't require extensive preheating time as Lodge's.

I bought this item with expectation that this item will be the same as the old wok but it's not. I might accept the claim that this wok is 'authentic' wok that is popular in the countryside of China (where wok sits on a big brick oven and gets fueled by the fire below, like a chimney). But, do you have this setup at home? The label of this item does read "traditional" Chinese wok, I guess I should have red it more carefully.

The wok is not cheap either. $30 total if you don't live in CA, and the shop will charge you a 15% restocking fee if you return it (that's after you pay another $8 to ship it back). If you bought it, you bought it.

I guess if you want a cast iron wok as light as a carbon steel one, then you might consider this wok. But the price doesn't seem to justify its advantage. And I personally will feel much comfortable knocking the wok with my spatula in a carbon steel one.

Finally, I will say this wok is suitable for those who have high BTU burner at home and have a nostalgia feeling about countryside wok as well. If you are not one of them, there are better choices.

Ah, the wok ring. It is too big to fit in my stove top grate slot. My stove is a standard 4 burners (with one "power burner", one "simmer burner" and two "all purpose burner") stand alone stove. I bet you will have the same problem if you have a standard stove top. But you can use the wok ring even it doesn't fit into the slot well(it will wobble). One thing I noticed is that the wok ring prevents the air flow, therefore, the flame is somehow "flowing and dancing" outside of the wok ring and next to the side of the wok. The flame looks light, fluffy, and not substantial. If I remove the wok ring, the flame goes back to normal straightforward and strong. I don't think I will use this wok ring. Instead, I will go with a wok ring that is made with stainless wire that I saw in Chinatown. The wired version (made entirely by wire) should not have problem with the air flow.

Like others, I did receive a complimentary wok spatula and two pairs of chopsticks within the package.

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To the previous reviewer with the "gray paint" problem on the unseasoned iron wok, that grayish "paint" is either a coat of oil or wax. The film of oil or wax is used to protect an unseasoned cast iron product from rusting. Follow the following instructions, and your wok will be seasoned and ready for use.

As long as the wok is not repeatedly dropped from a high enough place, it should be at your service for a long, long time. This wok is a much easier piece to handle than a regular cast iron skillet (Lodge Logic's 12" cast iron skillet weights 8.5 lb.; and the 10 1/4" cast iron skillet weights 5.8 lb.) If you have a dome lid to go with your wok, you can also steam (deep-fry, braise, or make soup) quite a good amount of food in the wok. Just try not to leave the tomato based food in the pan too long--acidic products tend to break down the seasoning. By the way, if a cast iron product does rust, just scrub away the rust, then re-season.

(Tip: Don't own a steamer? No problem, simply add enough water, place 2 sturdy wooden chop-sticks {with some distance apart}in the wok, set a plate on top of the chop-sticks, then follow the usual steaming procedures. Make sure that your wok is big enough/plate is small enough, so that the plate's edge/food does not touch the wok and that the hot plate can be easily/safely removed from the wok.)

Try either one of the following instructions to season a new wok:

A. Place the new wok over high heat to blacken the inside--this burns off any dust and factory coating (remember to turn the fan on). Leave the wok to cool, then immerse it in hot, soapy water and clean it with an abrasive pad or stiff brush. Rinse it well and dry over a medium heat. Rub a little cooking oil all over the surface of the wok. Now the wok is ready for use.

After each use, clean the wok with hot water only, dry it over a medium heat, and wipe a thin layer of oil over the surface. This will ensure that it doesn't get rusty. The wok will acquire a dark and glossy seasoned look over time. This method seasons the wok over time (the non-stick quality is slowly added), and it is best suited for woks used mainly for the quickly-cooked Chinese dishes (at least initially, before the non-stick quality is established).

B. Instructions for Seasoning and Caring for Your Iron Cookware--Season the cast iron product either on the grill or in a gas or electric oven. Best results are achieved by using a gas or electric oven. Proper seasoning requires several steps. Once completed you will experience years of use.

General Seasoning Instructions:

1.Wash cookware with hot soapy water and scrub with a scouring pad to remove the protective coating prior to seasoning.

2.Rinse and dry thoroughly.

3.Use vegetable oil (not butter or olive oil; shortening is the best).

Seasoning in an Oven:

Line the lower rack or bottom of the oven with aluminum foil (to catch the drippings), then preheat your oven to 350F degrees. Apply a thin, even coat of oil onto the entire cast iron surface. Do not use too much oil. Place unit in the oven for one hour. Using an oven mitt, either allow the unit to cool in the oven or remove it from the oven and let cool. When cool, wipe off any excess oil with a paper towel. The surface should be shiny but not sticky.

Seasoning on a Grill:

Follow same instruction as above then place the unit on a preheated barbecue. Cover the grill and heat for one hour. Continue with above instructions.

Care/Cleaning/Storage:

To keep your cast iron properly seasoned, do not wash in a dishwasher or use detergents, which will remove the seasoning. Instead, pour some very hot water into the wok, soak it for several minutes and scrub with a plastic scouring pad or nylon brush (if the mess is not too bad, scrub with a plastic scouring pad or nylon brush directly under hot running water). Dry thoroughly right away to prevent rusting. Apply a thin coat of oil prior to storing.With repeated seasoning and use, the natural patina will develop and it may no longer be necessary to oil the pan prior to storage. Always store cast iron products in a dry place.

Read Best Reviews of 16 inch Traditional Cast Iron Wok (incl. ring) Here

There are a lot of really bad woks out there but this wok is great!!! This thin cast iron wok is made as a cast iron wok should be made. The heavy woks made by Lodge and other western manufacturers are much too thick to use properly. Stir frying is very fast and requires rapid temperature changes. A heavy cast iron wok cannot cool down rapidly when you turn down the flame and it takes forever to heat up. You might as well be trying to cook with a wok on an electric stove. You heat your wok to one temperature in a heavy cast iron wok and your are stuck with it for awhile. I've used both and this is far superior.

If you want more info on wok cooking read "The Key to Chinese Cooking" and "The Breath of a Wok" and the really wonderful cooking blog "Tigers and Strawberries."

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I shopped online for a cast iron wok for a long time. When I found this one on Amazon I read all the reviews and became thoroughly confused. So I emailed The Wok Shop with my questions and received a quick reply. They answered all my questions and highly recommended the wok and suggested I try the wok for myself. They also emailed me a link to an illustrated website that explained how these particular woks are made and still being made by the same process in Guangdong, China since the mid 1800s. I found it very interesting and on my next trip to San Francisco I visited The Wok Shop and inspected the woks myself. The surface is not smooth like the old Wagner/Griswold cast iron skillets nor is it sandpapery like the Lodges. It's also much lighter in weight than the cast iron skillets, flexible but still very sturdy. The pattern in the cast is also very interesting, a combination of cracks and brushstrokes much like an old painting. I bought one and brought it home. I sanded and scrubbed it down to remove the grey finish and seasoned it several times in the oven until it developed the shiney black finish. The cracks/brushstroke pattern is still visible through the seasoning, its just beautiful. I have now cooked with it a number of times and I just love it. I would recommend this wok to all my friends. I had a friend over for dinner last week and she commented on how beautiful and interesting my wok was. Only time can test the durability of this wok but I think this wok is quickly on it's way to becoming a family heirloom.

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Futura Hard Anodised Deep-Fry Pan(Kadhai) 2-1/2-Litre with Steel Lid and Flat Bottom

I got this a few weeks back. I am thrilled. My mom uses this same pan for about 20 years now. And I have to say this one seems like it will last me that long too . I have been slowly switching from nonstick to regular steel and anodized. I had calphalon but somehow the shape did not quite satisfy me. I got tramontina from walmart 18/10 set which is awesome but still not the right shape. I searched and found this online and I am beyond thrilled. THis is my go to pan. I wish I had never purchased all the other stuff . This pan and maybe a bigger one for those extra occasions would have totally sufficed

. Now getting to heating...awesome.

Burnt food cleanup ....a breeze...I just soak itin water and brush it out. This is not a nonstick but works as good as one especially for cleanups . I don't have to worry about peeling of the nonstick coating anymore.

Totally worth the money in my opinion.

Very Nice

Best For Inidancooking

easy to wash

perfect one

Love this product

heating is quick

nice nice nice

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Simply Calphalon Nonstick 12-Inch Omelette Pan

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

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

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

c. Distributed heat evenly.

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

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

f. Had a cover.

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

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

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

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

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

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

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

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Matfer Bourgeat Black Steel Frying Pan, 10-1/4" dia.

First Black Steel pan I own, it was hard at the beginning while is getting seasoned, food would stick at times and I wouldn't let it heat up enough before cooking in it. There is a small learning curve for first timers, but a small one. It is now almost at its prime and is the first pan I reach when cooking anything. I am ready to order a second one.

I have a smaller MB pan, an 8-5/8", which is fine for scrambled eggs, but too small to get an even omelet.This size is perfect.Season as directed and you will learn what "non-stick" really is.

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Precise Heat 16-Inch Rectangular Surgical Stainless Steel Electric Skillet

Just bought this using my son's amazon prime account, paid $99.95Did my homework on this one as I did not want to buy another dissapointing product...

My friend uses her stainless steel electric skillet daily.It sits on her island which overlooks the rest of the house making it ideal for daily cooking and entertaining.Did not think I NEEDED another gadget in my kitchen, as part of me was stuck on the traditional pots and pans (spent too much $$ to consider subtituting or replacing them) but after watching her cook up a storm, flawlessly, while keeping up a conversation and watching what's going on with everyone else in the room for years, I gave in.Where has this been my whole life?Really! Waitied till my kids left for college to try this?Clueless and stubborn!Actually, the smoking gun was, I needed something bigger then a crock pot and easy enough to carry to my son's college football tailgating parties whereas I could cook something, put it in the fridge, then my trunk for a 2-3 hour drive, then plug it into an outlet to heat and keep warm.Voila!!!

First, picked this one because it is stainless steel AND heavy duty, as both my friend and I are resolute on not using anything covered with chemicals or nonstick stuff because regardless of how well you take care of them, they wear down.I prefer to spend an extra few minutes washing something then to have teflon like particles in our food.Was not easy finding one that is stainless steel, as mass marketing big box stores favor all the non-stick stuff, which is likely cheeper to manufacture and is an easy sell to mass consumers who prefer "easy".Since I was in no hurry I checked them out at a few stores while shopping there Costco, Walmart, Target Sears, Macy's, Bed Bath and Beyond.Thought I could scoop one up quickly while getting a feel for what's out there, but most were light, flimsy and full of buzzwords like "nonstick and dishwasher safe", not what I was looking for. Really? Oh hail the "internet"!!! How did we ever survive without it?Who doesn't love being an educated consumer, not wasting time driving from store to store, and getting stuff fast without any shipping charges?

Second, it's easy to clean, just add a few cups of hot water when done, gently scrape the bottom with any non-metal spatula, then wash with a sponge.I never use harsh chemicals, powders, metal scrubbers, or the dishwasher to wash pots and pans as it wears down the coating, regardless what the manufacturer says.I think what makes it so easy to clean is mainly that it cooks so evenly and is made out of strong metals. I prefer natural staining as opposed to shining, spotless silent health risk gadgets...

Third, it's big, maybe too big for some folks, but I prefer the bigger size, even as an empty nester, as I can cook once and save for later.Easy to stir fry vegetables, then steam slightly, not overcook.Just spayed the bottom with extra light olive oil, using real OO poured into an aerosol container.Made chicken breast, first browned then steamed.WOW best quality cooking ever!!!Endless possibilities, leaves the stove top free too...Can't wait for my boys to come home for Thanksgiving!!!

Fourth, it's beautiful, because of the polished stainless steel it is not an eye sore when left on the counter.Great for entertaining as it looks like something you would see at a high end buffet restaurant or catering facility.

Finally, in summary, this one is safe, cooks amazingly great, heats fast and keeps food warm. It's a keeper!!!Promise to let you know if there are any durability issues down the road but so far, though nothing is perfect, this one is close.

Skillet is stainless steel and looks good enought to be used as a serving dish.Is not non-stick finish inside which we did not want since these surfaces don't last too long and have to have special care.All that is required is a little scrubbing on the cooking surface to keep it shiny.We're well satisfied.

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The stainless steel electric skillet works great just have to adjust to getting used to the way it heats for cooking as compared to the others that have that toxic coating in them.....cleans up nice...I noticed some people wanting to wash it in a dishwasher but with anything electric like this ...I would wash by hand...it's not gonna kill ya....food tastes great from it...I am pleased with it's function...looks...price....quality....and speedy delivery.

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This product looked hot when I got it, but then after a couple months it started to fail.First the thermostat didn't seem very accurate, then the indicator light failed, then it seemed to short in the dial.After that it heated only one part of the element, boiled one part of the pan while not heating the rest of the pan.Now the dial seems not to work at all.I bought this through an Amazon affilliate and now don't know where to go for warranty.One retailer stated it had a five year warranty, but I can't find manufacturer info stating the same.I am now quite cold about this cool looking but now not working electric fry pan.I am now looking to replace it

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I purchased two Precise Heat Electric Skillets and they are so similar that I will review both. I purchased thePrecise Heat 12in Round Stainless Steel Electric Skillet KTES3and the Precise Heat 16" Rectangular Skillets.If you buy both Be sure to label each cord becuase they look the same but are rated differently and you would not want to confuse them.

I purchased them from an alternative online seller on Sears.com to compare them and return the one I liked less but found out after receiving them that there was a %15 restocking fee as well as $28 return shipping charges so I decided just to keep them both. My point is, know who you are buying from. Amazon is great, the alternative sellers on here...read the fine print. And NEVER order from alternative sellers on Sears.com., becuase you can not simply drop off items you want to return.

First the Pro's:

Out of the box these are very elegant and have a beautiful polished stainless finish.

They are not too heavy to manage even when full of food.

They are Stainless Steel which is much healthier than Teflon coated.

The hollow handles stay cool.

The lid handles get hot, but I used a washcloth to grab them while cooking to stir and that was enough protection.

While I did not let food burn in them, Washing was an absolute breeze. Much better than my Calphalon SS pans. Although it does help that I have a tall faucet in my sink.

No burn in smell the first time I used it.

The construction of these is very curious. There is a vented cover over the bottom and becuase of this the instructions say to not immerse in water. But that was no problem. I washed the inside of the pan at an angle in my sink. Had any food gotten on the outside I would have just wiped it off but not under running water. I noticed a little water did get on the bottom, so being curious I unscrewed the screws on the bottom plate to see how much water got in there. The screws are in the middle of each of four rubber feet. These came out easily. I did get a little water in there and wiped it up. I took pictures of the inside (of the 12" Round model which is similar you can see those by clicking on the link above) You'll see that the inner bottom of the skillet is just like the bottom of a flat electric griddle (like I use for pancakes). So, I am not sure of the purpose of the cover over the bottom, except to perhaps retain heat since the heating coil sits embedded in the aluminum core base which is attached to the bottom of the stainless skillet. Or, maybe it is to protect the counter from the heat? When you put the bottom back on, screw the two screws furthest away from the plug first. The holes do not align perfectly and I found that was the best way to make them match up again.

Now the Con's:

1UNEVEN HEATING: The bottom Stainless Steel portion of the pan is relatively thin. There is definitely a "hot spot" ring exactly over where the heating coil sits in the aluminum disk. I WOULD NOT RECOMMEND THIS PAN FOR COOKING ANYTHING THAT SHOULD NOT BE STIRRED SUCH AS SUNNY SIDE UP EGGS. On the other hand it was great for ground beef and frozen green beans, since they need to be stirred. But watch out it heated up VERY FAST. Not like a regular thick bottomed stainless pan. Do not put food in it and turn around to do anything else. You should plan to use this on a much lower setting the first time you use it than the temp label would suggest, until you are familiar with it.

2TEMPERATURE CONTROL: There does not seem to be a Low Warming setting. After I cooked my ground beef, I wanted it to simmer with taco seasoning on low heat. I had to keep switching the temperature dial back and forth becuase it goes from off to higher heat than I would like basically boiling.

3 STAINING: The first time I used each one they stained. Now I don;t really care becuase they will always be full of food but I have never seen that happen before. It makes me wonder...what is this Stainless Steel made out of? And how can they call it "Stainless"?

4No GLASS LID to see throughbut the domed lid is very elegant.

Because of the first two problems I give this pan a 3 star rating. I think these are serious flaws especially at the price this is selling for. It this had sold for less than $45.00 I would have given it a 4 star rating.

On the other hand I am still glad to have it, it's pretty for serving guests, and as long as I keep my eyes on it it works. But I really think I should be able to take my eyes off of it and let food simmer or stay warm while serving. IMHO this is what we get since we stopped making quality items in the good old USA and now buy mystery quality items from China.

I do not expect these to last more than 3 years, even with limited use. I think there are problems with both of their thermostats/temp controls. I have read others say that they go out as early as in 3 months time. If you can buy a similar design made in the USA or Europe I recommend you purchase that and not this one.

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Tramontina Gourmet 18/10 Stainless Steel Tri-Ply Base Saute Pans

I recently purchased a set of Tramontina Tri-ply* pans from WM (the ones recommended by Cooks Illustrated) and was amazed at the quality of the pans. Please note that the pan shown above is NOT the same as the ones given rave reviews in the magazine. The difference is that the Amazon pan only has a tri-ply base whereas the WM version has tri-ply cladding that smoothly continues all the way up the sides. You can tell the difference if you look closely at the picture above. Look at the bottom and you will see a seam running all the way around the base of the pan. This is where the tri-ply base is attached to the plain stainless upper portion. Thus you only have tri-ply on the bottom of the Amazon pan. The tri-ply does NOT continue up the sides of the pan (the WM version which has a smooth seamless side with full tri-ply cladding running all the way up the sides.)

You have to be careful when purchasing Tramontina. They make everything from very cheap bottom line cookware all the way up to excellent cookware which is often compared to All-Clad in quality. I would say that the Amazon pan shown in the picture above falls somewhere in the middle. It's not junk but certainly can't be compared to their best quality pans.

*for those not familiar with tri-ply it is a method of encasing an aluminum layer within two layers of stainless steel. Bare aluminum may be dangerous to your health but it conducts heat way better than stainless. If you have tri-ply you get the safety of stainless with the heat conductivity of aluminum. If tri-ply is not continued up the side but only on the bottom you will have uneven heating)

I bought this pan when it was reviewed in a cooking magazine.It was compared to, and rated the same as All Clad.I really didn't believe it, but headed to the local low price store (WM) and bought one.I have a burner on my stove that has a hot spot and is perfect for testing fry pans.I am a huge All Clad fan because the hot spot really doesn't affect All Clad.Anyway I cranked on my burner and dropped some butter in fully expecting to see it smoking away.It didn't.It was as good as All Clad.I went back to the store and bought the whole set.

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We are in the process of changing our cooking ware to all stainless steel and my wife decided she liked the Tramontina line of pots and pans best. So, we recently picked up the 8" and 10" saute pans. They have a real nice heft and feel in addition to looking beautiful. Plus the flat bottom conforms well to our ceramic stove top and they've given excellent results with everything we've tried so far. I particularly like the easy-to-grip handle. Nice cooking ware. And they're made in Brazil, of all places. We'll be adding more.

Gary Peterson

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Wehavetwo other Tramontina pans and wereso happy with them wewanteda small sautepan.No matter what oil orfat spray we use everythingsticks. We readthe product instructions carefully and have never used thepan on highheat. Cookingso low toensureitdoesn't stick resultsinwayovercookedeggs.

Wekepttryingandtryingthinkingitwas"our" fault butstill nevergetgood results.

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I was looking for a pan that will work with an induction burner. Armed with a magnet I started a round of shopping in dept. stores around the city. I looked at All Clad, Viking, Calphalon, Cuisinart Tri Clad, etc. On a whim, I stopped at the local Walmart, expecting to find the regular dreck that passes as cookware. To my surprise I found this pan that was not only ferromagnetic, but also had an aluminum clad bottom and was very substantial. The handle is very comfortable and stays cool even after 30 minutes of medium heat on the stove top. BEST OF ALL It only cost me $21!!Half that of the closest competitor.

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Calphalon Contemporary Nonstick 13-Inch Deep Skillet

I bought this item to replace an aging skillet.The old one used to be nonstick but has become scratched over the years.I bought the Calphalon to replace it and I couldn't be more pleased with my purchase.Deep enough to make a good quantity of pasta sauce, but with sides that slope somewhat, making pouring easier.So far nothing has stuck to it.I've cooked meat, sauce, even eggs and dishes containing cheese.No sticking, no issues at all.Washes out easily in the sink.Heed the warnings that come with this pan.Don't wash it in your dishwasher.You may use soft plastic or high temperature rubber or even wooden utensils in this pan.Avoid metal, since it can scratch the nonstick surface off.Absolutely awesome pan, I highly recommend it!

I didn't get this pot here found it at TJ Maxx for 60% less. This pot is heavy, and very heavy when you get it full of food, but it is sturdy and heats very evenly. I have the whole collection of Calphalon Contemporary now and have been very happy with them. I've had some of the pots for 2+ years and they still look brand new.

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Calphalon Contemporary Nonstick 13-Inch Deep SkilletThe pan was larger than expected but I love it. I have used it to make stir fry chicken & vegetables and a pasta dish.I has lots of room to cook and I can make a large dish in it and make enough for two meals for the 2 of us or enough for company.And I love the two cool handles, make it easy to pick up.

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Wish I bought this item from Amazon, now I'll have to pay for shipping to get it returned. We primarily used it for eggs and quesadillas (not high temperatures) and the pan sunk in the middle somehow...it doesn't sit flat against my glass cooktop and therefore doesn't heat evenly. I had the same problem that I had with my $25 discount store pans!

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This is the best frypan I have ever owned:definitely worth the purchase price.The extra space in a 13" pan is great for big batches of sauted foods.

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Nordic Ware Pro Cast 12 Inch Saute Skillet

For sauteing, or really any other kind of stove-top cooking, this pan is a win.The non-stick surface is unsurpassed; rather than some cheap coating, you get non-stick graphite on durable pressure-cast aluminum.I don't know exactly why the textured surface works so well, but it does!I have a complete set of cookware that has gone into disuse, as this has become my go-to pan.Nothing sticks to it, which allows me to use minimal cooking oil.Veggies stay crisp, meats are browned perfectly, and even scrambled eggs seem fluffier.I guess now I just have to figure out what to do with my old stuff... anyone want it?

I was on the search for a great non stick pan and browsed the web. I had not heard of Nordic Ware, but it came recommended. I looked it up, and while there were few reviews on Amazon I decided to try it. Upon receiving it, I had to cook something in it! The heat was very evenly distributed given I have an older model electric stove top (which is gives all my pots and pans a run for their money). Food DID NOT stick to it, it has a bumpy texture that stops anything from sticking. It is not the "teflon coated" that I am used to, but it performs better than any teflon coated pan that I've used. Given that I received this about 2 weeks ago, I cannot speak on the durability. However, the pan screams quality when you open it up and it has no rivets anywhere to get food into. Super easy to clean!

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I've had this skillet for about a year now, I purchased it to replace an old teflon pan. I was looking for something that was made in the USA but wouldn't break the bank. This one fits the bill! Years ago I bought a Caphalon "nonstick" pan ($$$) that ended up in the garbage in about a year. Since then I have been getting the "cheap" ones and replacing them every few years. I absolutely love this skillet. It doesn't have teflon, it's some sort of textured surface but it is definitely nonstick. This pan is deeper on the end with the handle makes flipping omelets etc. very easy. Cleans up in a snap. Very well made. I have recommended this to my sisters. Will definitely purchase similar products.

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I have only had this pan for a couple of weeks, but have used it at least daily, often more.It has an textured cooking surface which releases foods fairly well, and is easily cleaned.The pan is cast so there is no place of food to get stuck between the handle and the pan very nice!

Honestly though it is only time that will tell whether this is a durable pan, but the other reviewers seemed to indicate it is.I will re-post after 6 months.

December 2012 Update This pan had seemed to lose it non-stick qualities.I tried cleaning, and scrubbing (with safe scrubbers) all to no avail.I decided as a last ditch effort to try to re-season the pan, and it seems to have worked.Otherwise this pan has been fine, and heats evenly.

Will update as needed.

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It is the best pans ever ........ They do not stick and is easy to clean....also love the size ///

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Lodge Pre-Seasoned Carbon Steel Skillet

Bought this through another store because I couldnt wait for Amazon to get them. I will be buying other sizes from Amazon as soon as available though. This pan carries on Lodges tradition of quality American made cookware. The pan is made of nice thick steel(12ga I was told). Heavy but not as heavy as the 12" cast iron. It is 12" from side to side, aprox. 9.25" cooking area and has a 9" handle. The sides on this pan are not as steep as their cast iron. The factory seasoning finish is excellent with a few very tiny specks of oil build up. The pan heated up quickly and held heat for longer than I expected, but naturally, less than cast iron. I fried eggs and browned ham in it as soon as I received it today. Turned out very well with minor sticking, but cleans up very well. Sure to get better with time! Glad I added this pan to my Lodge collection!

After using this pan for awhile I can honestly say it is a very good one. Being made in the USA is a plus too. Lodge knows a thing or two about metal cookware.

The handle is long so it can be used over an open flame fire. The build quality is sturdy and it will last a lifetime.

There is a learning curve that took me about a month to figure out.Cooking temperature and proper seasoning are a must.

The factory seasoning is OK but it states eggs will stick. I re-seasoned it and it is now virtually non stick.

The more you use it the better it gets. Searing meat at high temps is great.

I enjoy stir frys and just about anything you want to cook you can do it in this pan.

It seemed expensive at the time but this pan is built to last and I won't ever need another in my kitchen. About half the weight of cast iron and that makes a big difference in handling. Heats up quick and cooks evenly. By the time I wrote this review my chicken breasts are done. Fits three boneless in the pan.

I recommend it!

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I had the pleasure of purchasing one of these pans at the Lodge Factory Outlet in South Pittsburg, TN a few weeks ago (more cast iron than you can shake a stick at!).

I purchased the 12-inch Seasoned Steel skillet for two reasons:

1.I've been using DeBuyer's 10-inch Mineral-B and find carbon steel pans to be my go-to pans, preferred over my All Clad, T-Fal non-stick, and even cast iron skillets.

2.My mother-in-law recently discarded her 12-inch cast iron pan because it was just getting to be too heavy, so I was interested in finding a substitute with few compromises.

First of all, I like this pan.Like other carbon steel pans, it's dead simple.It seasons easily and is very durable.

But this pan brings some negatives as well.

Pros:

1.Light weight.12-gauge steel is significantly lighter than the 3 mm of the De Buyers in the same size.

2.Simple and durable.There's nothing to break, and no non-stick coating to scratch or flake off.

3.Allows for high-heat searing, and goes from stove top to oven very naturally.

4.The Lodge 12-inch glass lid fits perfectly.

5.It's made in the USA.

Cons:

1.The lighter weight relative to DeBuyer or even other Lodge cast iron means less thermal mass.Thermal mass is what makes those heavy pans perform so well.This pan is thin enough that the heat dissipates fairly quickly.If, for example, I prepare my skillet potatoes in a cast iron pan, the pan comes out of the oven at 375 degrees and stays too hot to touch for a good 15 minutes.With this pan, the cooling is much quicker, being "touchable" after only about 7 minutes (give or take).In short, it doesn't have the thermal mass to perform like cast iron or DeBuyer.

2.The lighter weight seems to allow for warping.I inadvertantly heated my skillet to over 600 degrees for 10 minutes or so.I immediately lowered the heat and let it cool naturally, but the pan no longer sat flat on a glass cooktop.I understand that it wasn't intended to tolerate that kind of abuse, but I would like for it to be more stable.(Lodge was great about exchanging it as defective even knowing that I'd abused the pan.)

3.The seasoning and pan finish are rough--more like cast iron than like the other carbon steel pans I've used.It seemed to function reasonably well on my first pan (the one I overheated), but it remained a rough surface.On my second one, I sanded it smooth on the inside surface and reseasoned it using the Canter method (google it).Much better, and improving with every use.I believe the factory seasoning would be adequate, and would also improve with use, but I was impatient.

Conclusions:

It is what it is.I wanted a lighter-weight pan, and this qualifies, but requires compromise on the other traits I was seeking.I think the quality is great, the price is right, and it provides a good entree into the world of carbon steel cooking.Just be aware of the limitations and trade-offs, and that thicker carbon steel is just that much better.

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Twelve inches is the diameter from rim to rim.When I received this pan, I had to look twice to make sure I didn't order the wrong size; Indeed it was the 12 inch, but the actual cooking surface is only 9 inches.

This pan is still useful, but if you're used to cooking in the Lodge 12 inch cast iron skillet, then go for the 15 inch carbon steel pan.

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My cheap non-stick pans are wearing out, and I read an unthusiastic review of some of the new "green" non-sticks in Cooks Illustrated.Wandering through a retail store about six months ago, I saw these pans on half-price closeout and bought the 10" model.After a wipe-out and light oiling, I started cooking.That's it.I haven't really had to do more than wipe it out since.Food literally slides out of the pan, just like the non-stick informercial pans.I heat it up, then lower the heat a bit and make eggs, grilled cheese sandwiches, small stirfry dishes.Other reviewers are correct that the pans are small (the cooking surface of the 10" pan is 7.25").

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