BergHOFF Virgo 10-Inch Covered Deep Skillet, 3.1-Quart

I originally bought this pan to replace another Berghoff 10" deep skillet that I had used for years and it was finally loosing some of it's non-stick covering.However, now that I'm using this new skillet I find that it is more of an upgrade than a replacement.I love the new ceramic non-stick interior.Nothing sticks and yet no Teflon!The lid holders on either side are an ingenious addition as are the built in strainer holes.Plus I love the bright vibrant color.Now if I could only figure out just how to remove the handle so I can put it in the oven...

I was hesitant to order this skillet as it was expensive but I was so desperate for a good heavy non stick skillet that I took a chance.And I'm so glad I did.It cooks very evenly and washing up is a dream.I simply wipe it with a paper towel and swish it in warm soapy dishwater and wallah!It's clean.I have a solid service cook top and it's heavenly to have a skillet that sits solid on it. I would order every piece that BergHOFF manufactures if I could afford it.The younger generation may not like washing it by hand but that's very little inconvenience for the beauty of the pan.

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A truly versatile pan! You can even cook pasta in it and drain water through provided strainer holes in the lid. The handle is removable you just twist the end of it and slide up or down, so you could bake something in it the oven. Ceramic non stick surface works perfectly, omelets just slide right out. This pan is made out of thick aluminum, so it's very light weight and makes a serious competition to cast iron pans that I used before.

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I really like the skillet. Definitely nonstick. I used it for the second time today. Wasn't paying attention and food got burnt but it didn't stick at all. Slid off pan super easy. No damage to cooking surface. Propping up cover on handle was a great idea. However, as I was washing it, I noticed that the handle that props up cover was broken. Disappointed in an otherwise great product. Attempted to contact berghoff today for replacement. Let's see if they honor their 5 year warranty.

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Poor product Poor customer service Would not buy again for half the price

Warning: First time reviewer here, but I use the reviews of products exclusively on whether or not to purchase products on amazon.com. I do not want any other users to go through the same poor customer service I did only to gain nothing.

I have purchased a set of Berghoff Scala Ceramic coated frying pans. I used the main 12" pan for about a month. As time progresses the pan started to stick. I contacted the customer service dept. that told me to deep clean the pan with baking soda and water. After it was dry add oil to the pan while slowly reheating it.I did this several times to cure my pan as suggested by the customer service rep. He assured me that it would take some time for this to work. This took place over 4 months after purchasing the set.I then got preoccupied when moving into my renovated kitchen. After dealing with my renovation I found the pan again. It was now 12 months since purchase.I had a new representative that made it sound like the guy I was speaking to previously did a poor job and was let go, which he was very rude. She stated they needed to find my files and reopen the review of my pan.She advised me to send the pan in so the warranty dept. could look at the pan. I had to pay shipping both ways but I figured they would at least get my pan back into good condition.Berghoff never called or emailed that they had my pan even though I sent a letter with the pan. After waiting a month I decided to email and see if they received the pan. The last customer service rep I had was now gone and I had a new one again. She had to find the pan again and pull up the files. After a reply from the newest customer service rep she stated that my pan was not covered under warranty.WHAT?

She explained that due to the color of the bottom of the pan I had overheated the pan and that the warranty was now void. I the dirt she cleaned on the bottom of my pan was on all our pans we had. We have a glass top range that we cool all our meals on. It does get dirty at times. I simply took a nylon scrubber to clean one of the other pans I had just to see how hard it was.I emailed back stating that her suggestion was not the case and that I wanted to speak to a supervisor.Three weeks later still no response.I called and was directed to the same person I was dealing with my emails.She said she brought the pan to her supervisor and stated that she agreed while refusing to allow me to speak to her supervisor.

The facts: Not once did I ever cook with the pan over ½ heat on my range top. I primarily cooked eggs, sausage, warmed up veggies, and cooked some fish. Mind you that I only used the pan 1 month.I hand washed it after every use. At first everything would slide out of the pan. The pan got to the point where I had to scrape it each time after use and then let it sit in soap water. THIS SHOULD NOT HAPPEN AFTER 1 MONTH OF USE!

Due to the numerous customer service representatives, poor service, and average pans I would never recommend anyone buy from this company. They did offer me a deal though, 50% off their retail of a new pan.That was almost the same price I could buy it off of amazon.com.

Buyer Beware Stay Away Learn from my mistakes.

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Mauviel M'stone2 8229.20 Frying Pan, 8-Inch

The 8-inch, nonstick skillet is an often used pan in my kitchen.I use it for quick, little meals such as a grilled cheese sandwich, a burger, an omelette, even for making pan sauces.I usually buy good quality skillets but try to get them on sale for around $20-40.I think that may be why I go through them in about 2 years.Although this one is more expensive, I believe that it is worth it.Mauviel is a French company that has been making kitchenware for many years and they are used by tons of professional chefs.

I thought that this short video of the Mauviel frying pan in action might be helpful to potential buyers.Thanks for looking!

Awesome little breakfast pan. Great for a single serving of eggs, scrambled or over-easy, sunnyside-up.

However, I bought the pan for omelettes. It is a little too small and the sidewall slope is too abrupt for the ideal rolling action required for classic French omelettes. I am going to go with the next size up and I think that ought to do the job.

Nevertheless, this is an extremely well made piece of cookware.

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The first few months this pan was marvelous.After about 4 months of use, fried eggs started to stick in a certain area. There appears to be a manufacturing flaw in the non stick coating.Since this product is over 30 days old, we now have to go through the hassle of returning it to the manufacturer.Thankfully, due to the price, proof of purchase and UPC were saved for such an issue.Hopefully, the manufacturer will stand behind the product as promised.However, they did not respond to our first email inquiry.

1-20-13

They stood behind their product.Customer Service was helpful and courteous.I was offered a replacement or a store credit of equal value.This time I went with a stainless steel interior pan.To date, the product performs as expected for superb browning and pan drippings.

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Woll Nowo Titanium 11-Inch Fry Pan with Detachable Handle

I've used a lot of non-stick pans over the years, and sooner or later they've eventually started sticking or flaking off Teflon coatings.Generally I'd gotten cheaper pans and put up with the flaking into my food.

I researched pans a bunch on Amazon back in 2009, and decided to swing for some higher-end cookware, hoping that it meant durability would be better.After about two years of use, our All-Clad Master Chef 2 Nonstick 10-Inch Fry Pan started flaking on the top edge despite being fanatically careful about making sure it didn't get too hot, not using metal utensils anywhere near it, using any sort of abrasive pad washing it, or even washing it before the pan had cooled down.This correlated with the reviews I'd read, and the replacement process sounded like I'd be out of a pan for weeks, plus I wanted to get away from PFOE coatings.

We next bought a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Red, which became our go-to pan, but despite all of the reviews swearing they were great for eggs, I've generally had to make an intended omelet into scrambled eggs because of sticking (even if I used a generous portion of butter or olive oil).

I started searching for PFOE-free pans after once again making a scramble, and stumbled across the Woll Nowo.The thing is bombproof.Titanium is awesome.Metal utensils is no biggie.It's a little slow to heat but like the Le Creuset, once it gets going it retains heat incredibly well.The pan cooks more evenly than the All-Clad.The detachable handle comes off easily, and can be put back on easily.I've cooked frittatas with it on the stovetop and then finished it in the oven, and it's all an easy motion.Be a little careful as the base of the handle can get pretty toasty after cooking for awhile.

Eggs never, ever stick.You can use less oil/butter/you name it, as nothing I've cooked in the last 2 months has managed to stick to it.Stuff I thought of as tricky is now cake.Omelets are a snap.This last weekend I made crepes in them, never needed butter or oil to coat the pan.

And given that the pan right now is almost $20 cheaper than the All-Clad, I feel silly for having put out more for something less durable.

It is a great product, doctors told us to cut the oil consumption and this product exactly does that you can still keep your food delicious by using the fraction of oil recommended in a recipe, can cook multiple times without worrying to clean each time after cooking, heavy bottom so food does not burn.

Great product

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Best frying pan I've ever owned, full stop.

There really isn't much to say. Except for the price, there is NOTHING bad about this frying pan. I liked it so much I went and bought the saute pan with lid.

I like it even more than that paper towel holder with rubber grips on the bottom so you can one hand tear it properly every time. And I _really_ like that thing.

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This is a solid pan, but its non-stick coating must be treated delicately.Its titanium finish, unlike the tough diamond pan, will scratch if metal spatulas are used.

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I love fried food, and I have tried from good old cast iron to Le Creuset cast iron and many in between. This pan is by far, the best pan I have ever owned in terms of easy cleaning, not burning, non sticking. Get a good cover, and you got extremely versatile cooking tool. I just cooked sweet potato for some evening snack with a little bit of water. This pan cooks vegetables better than steamer.

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Lodge Logic L8DSK3 Pre-Seasoned Deep Skillet, 10.25-inch

I'll keep this short and sweet; this is Lodge Logic's 3-qt. chicken fryer, without the lid. (Amazon says the chicken fryer is 4" deep, but Lodge's web site confirms both are 3" deep).

So... if you already have a 10" lid, don't need another one and want this style pot, this is a good value.

It has all the great traits you expect of Lodge Logic excellent, even heat transmission, natural non-stick seasoning, and complete invulnerability to anything your burners can dish out.The size is very handy for things like chili for one or two, where the additional depth is welcome but a Dutch oven would be overkill, and the 10" skillet/chicken fryer/Dutch oven lid fits this pot.I'm very pleased with this deep skillet and already had a lid.

So... if you have a Lodge lid and/or have a 5-qt Dutch oven in the same order, go for this pan!If you want to get a lid with it, get the Lodge Logic chicken fryer; it's much cheaper than buying the deep skillet and lid separately.

This is a great pan.I have several frying pans, and am saving up for a certain style Dutch oven and double-burner griddle.Cast iron, like anything, has its pros and cons.It is heavy, making it hard to lift and carry; but it also doesn't move if you bump the handle or are using both hands to hold another vessel that you're pouring from into the pan.It comes preseasoned, eliminating that step that should be repeated several times on a non-preseasoned pan prior to use.Things DON'T stick to this pan, as is always the misconception, precisely because of the preseasoning.It imparts a small amount of iron into the food, which is good, as most people are deficient in iron.Cleanup is a bit tedious (no soap or detergent, hot water with a stiff brush, no dishwasher, dry immediately); a small amount of extra time for the care and upkeep, but time well spent in the scheme of things.If it were to rust for whatever reason (you found grandma's pan in the leaky basement; she put it in storage twenty years ago when she moved and forgot about it), it is easily scoured, seasoned, and ready to go.Rarely, except under extreme circumstances, would you ever have to replace a cast-iron pan.

I started making the switch to cast iron about six months ago.My husband cooks, I don't; he didn't want cast iron, I did.The deal that we had before the cast iron continued--he cooks, I clean.He has no complaints (other than the weight, from time to time), and that he sometimes forgets to put the insulated handle on before grabbing the handle of the pan.But that's "operator error", nothing to do with the pan itself.I switched to cast iron because of the toxicity of nonstick coatings, such as Teflon.Cast iron is better for your health, it will last generations with proper care, it does not offgas toxic fumes, and it does not flake like nonstick coatings which, it is recommended, have to be discarded.

My 11-year-old has taken a great interest in cooking and watches cooking shows a lot, namely on the Food Network.He is very aware of tools used and techniques employed, and noted that many of the chefs and cooks use cast iron, and the ease and sometimes importance of being able to leave the food in the pan but transferring the pan from the stove to the oven.Only with cast iron can you do this safely.

Self-basting lids (when lids are used) help to evenly distribute "condensation", keeping the food uniformly moist.I researched pans vs. Dutch ovens, skillets vs. frying pans, handle vs. tab, and am very happy with all my purchases.If you are thinking about purchasing cast iron, of course consider your needs, but also look carefully at product descriptions as to size of pan (diameter and depth), and try different search terms as this will sometimes yield different results.The terms 'skillet', 'frying pan', 'deep fryer', and 'chicken fryer' will give you a bigger variety of similar pans from which to choose.I would also recommend paying a little more for an American-made product (I prefer Lodge; it has a long history to look at); they are heavier (better quality, more evenly distribute the heat); and American products from a reputable company will more than likely follow governmental guidelines for safety.What you're cooking in the pan will go in your body; be cognizant about what can leach from the pan into the food.

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EXACTLY what I wanted and needed. You can't beat Lodge cast iron for the most even and best cooking. The 4" side is between a skillet and my Dutch oven and has already become my most used cooking tool.

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I have used cast iron for years and love it. I decided to get this deep skillet because I have made a mess quite a few times while frying in my regular skillet and thought this would be a good idea for me. I do like having the extra depth, but wasn't quite prepared for the extra weight that this couple of inches of depth adds. It is a good thing that they added a "helper handle" opposite the regular handle, or I wouldn't be able to lift it while it is filled. I have also baked bread in this pan and it turned out beautifully. My Dutch oven lid fits this pan, but if I had known that the 3 qt. chicken fryer was the same size as this pan and included the lid, I would have purchase that item since there was only a few dollars difference in the price.

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I bought this pan about a year ago, and I use it every single day. It's a great for pan roasted potatoes, and sauteed vegetables and greens. Stir-fried vegetables are easy to make with this pan. So are fried rice dishes. I also use it to make large omelettes. The lid that comes with the 5 quart dutch oven fits this pan.

It's easy to clean. I've used cast iron pans for over twenty five years. I do scrub it with a little soap once in a while to remove the rancid fat odor. However, I wipe it dry, oil it, and heat it on the stove on low heat for 5 minutes or so after that. With a little maintenance, these pans will last forever and are a must in every kitchen. It's so easy to eliminate nonstick pans if you use cast iron ones.

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Fagor Duo Stainless Steel Pressure Cooker

I had a Kuhn Rikon and still have a Presto pressure cooker. I got rid of the Kuhn Rikon. I love the Fagor Duo. The Kuhn Rikon design is a real pain if you have an electric stove. It is probably almost acceptable if you have a gas stove. The Fagor models work equally well on either type stove. Also, along the same lines, the Fagor and the Presto designs are much more forgiving. You better plan on watching a Kuhn Rikon very closely -especially on an electric stove -but also on a gas range. It can get to an over pressure situation easily. Granted you will likely just blow out part of your gasket (the safety measure) if you get distracted. Who needs that? You better have an eagle eye and fast reactions to maintain a reasonably constant pressure inside your cooker with an electric stove.

You do lose some steam with a Fagor though typically much less than with a Presto model. (You lose nearly no vapor with a Kuhn Rikon -that is about their only big selling point in my book.) The Fagor model uses a compressed spring to regulate pressure. The Presto uses a weight on top of a vent pipe -this combination is called a jiggler valve -to regulate pressure. To regulate pressure with a Kuhn Rikon you basically watch a rising spring loaded pressure indicator and adjust the heat as needed. Gas heat is more quickly adjustable than electric. You have to either hope for the best as you crank the heat up and down with an electric stove or play hop scotch between a too hot and a too cold burner. On the Fagor Duo there are two spring compression settings. You can cook at 8 psig or 15 psig. 15 psig is the normal setting used for most pressure cooking. For delicate foods, like fish, or if you are in no particular rush the 8 psig setting will come in handy.

Bottom line is I like the Fagor the best of the three pressure cookers I discussed, next I like the Presto. The Kuhn Rikon is built like a tank and it is an interesting design. I just don't like it as well as the Fagor's and I am a both a mechanical engineer and I cook for a hobby. I'd like to think my opinion is an informed one.

I use to own an electric pressure cooker, and after many scorched meals, decided to try a stove-top model.It was the best move I could have made!18/10 stainless, surrounding aluminum on the bottom has kept every meal scorch-free.I feel completely safe using this pressure cooker.It locks easily, and the dial indicating if the pot is at pressure and if it is at high or low pressure is fool-proof.There is nothing complicated about using this pressure cooker.I just can't say enough about this pot. I have cooked professionally, and I have cooked for many years.I would not be exaggerating if I told you that this is the best-loved piece of cookware that I own.Fagor has produced an outstanding product.

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About eight years ago I purchased the Fagor Duo 8-quart pressure cooker and have loved using it since my purchase. The pan is made of heavy duty stainless steel which cooks evenly and foods come out tasting like they are supposed to. No off tastes just well prepared food.

Once the pressure cooker reaches pressurization the cooker quietlycooks a tasty meal in minutes. Once in awhile you may hear a slight hiss but that's about it.

And finally, I think Fagor uses a standardized gasket for almost all of their pressure cookers. You can check with Fagor to confirm this.

Another plus is the ability to rapidly depressurize the cooker by turning the the knob to steam release. No more taking the pressure cooker to the sink to run water over the pan to quickly release the pressure.

I've cooked pot roasts, porcupine meatballs, soups, stews, ribs, and even rice pudding in my Fagor pressure cooker. All turned out great!

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Just got this pressure cooker a few weeks ago and we love it!Solid, well-built, easy to use/clean--if you're looking for a top-quality pressure cooker at a reasonable price, this is the one to buy!

We purchased a Presto 6-Quart Stainless Steel Pressure Cooker from Amazon about a year ago for $48.99.We were looking for a decent stainless steel pressure cooker without spending a ton of money. While the Presto is reasonably well made and you certainly can't argue with the price, in our opinion the Fagor Duo is 5 times the cooker at less than twice the price of the Presto.We're really sold on pressure cookers (the flavor, the time savings, etc) so much so that we decided to do our research and get a quality pressure cooker this time even though it would cost more. After a lot of research, we decided on the Fagor Duo.

First, I'd like to address some complaints about this item mentioned by some other reviewers here. I truly believe that many complaints come from people who didn't read and/or didn't understand the owner's manual, and trust me, when cooking with a pressure cooker you NEED to read the manual!!

For example, someone mentioned that it was hard to tell when this unit came up to pressure, and I couldn't disagree more!There is a plastic yellow rod built right into the handle that pops up about 3/8" when the unit develops the desired pressure, plus, with mine any hissing from escaping steam also stops once the proper pressure is achieved. I find this style of pressure indicator MUCH easier to use than the old "rocker-top" style cookers.Additionally, once pressure is achieved and you reduce the cooking temperature, the Fagor Duo maintains pressure MUCH better than our Presto rocker-top pressure cooker--in fact our Presto cooker was so finicky in this regard (you have to verrrrry slowly reduce the temperature or else the rocker stops rocking and you have to increase the temperature again.....) that we decided to get one of the newer style pressure cookers like the Fagor.

Someone else complained about putting the lid on wrong and having it jam.First of all, it's EXTREMELY difficult to put the lid on wrong--Fagor even engraves a mark on the lid of this pressure cooker that you line up with the handle to ensure easy and proper locking of the lid every time.In fact, that was another thing we didn't like about our Presto 6-quart pressure cooker--lining up the locking notches on the lid on was always a bit of a struggle, but the Fagor Duo model makes putting on the lid very simple.Again, reading the owner's manual (or watching the included Fagor instructional DVD) is VERY IMPORTANT!

Some of the features that we like the best are: The Fagor Duo is much wider at the base than the Presto cooker which is not only more stable, but also gives you more surface area for browning meats prior to pressure cooking.The Fagor Duo comes with a nice stainless steel steamer basket, an informative instructional DVD on pressure cooking, a well thought out and comprehensive owner's manual, AND a nice recipe book that includes over 50 recipes! It also has a very handy steam release valve built into the cooker lid that allows you to quickly vent the pressure (in order to open the lid after cooking is complete) without having to lug the heavy pot over to the sink to run cold water on it, or wait the 5-10 minutes for the pressure to drop by itself. There's also two pressure settings (thus the name "Duo") so that you can cook/steam delicate foods like veggies, fish, etc at a lower pressure.

All in all we couldn't be happier with the Fagor Duo.We considered a Kuhn 8 quart pressure cooker, but the $200 price tag for the Kuhn combined with the great reviews for the Fagor Duo make our decision easy.

If you're new to pressure cooking, don't make the same mistake we did by buying a lesser unit to save money, just bite the bullet and get the Fagor.With it's build quality and 10 year warranty it should give you many, many years of great service!

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The pressure cooker caught my eye after watching Iron Chef.I too wanted to cook faster with awesome results.This pressure cooker does that.I am amazed by the variety and possibilities the device has opened up to me.Potato Soup in five minutes, chicken stock in under 20 and stuff cabbages that are out of this world;all brimming with big flavor.

My recommendation is to buy it.I could not substantiate handles breaking or any failings from a cooking or manufacturing stand point.The pot is solid.It is super easy to use and seems as safe as any other pot.Check out the vid review to see it for yourself.

Verdict: BUY

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Rome Old Fashioned Waffle Iron

I bought 2 of these. Based on the potential product quality, I would give it 5 stars. These can make great waffles (nonbelgian i.e. thin), crisp on the outside, tender in the center, and light and airy. It's a revelation in fact, if you are used to the typical doughy waffle. I like these much better the what the waring pro, nonstick, flip, automatic beep, etc. In addition, the cycle time can be quite fast, provided you preheat the irons sufficiently and keep a high enough temperature. I can average 1 waffle a minute.

However, I took off a star because of the following caveats:

1) You must know how to season cast iron, otherwise the waffles will stick. It would be great if they could preseason this, like lodge logic. To season, first i put the irons in boiling water to take off the wax coating, then soaped and washed. I decided to season this on the stove top (make sure you have a good hood & vent). I preheated the irons, then brushed a raw chunk of pork fat on the surfaces several times and continued heating until the seasoning looked hard and black and no longer sticky.It took about 30 minutes (using 4 burners as I had 4 halves or two whole wafflers) and it will give off a lot of smoke. I decided to do this on the stove top because i have more control vs the oven.

2) The handles get hot. So, you need a mitt to handle it. I find a thin mitt easier to use than a thick one. It's easier to lift just the top half with a thin mitt. And you have to be somewhat careful as the halves can disengage while you are filling and removing the waffles. Having said that, I got the hang of it pretty quickly. I would not let my kids use it though. They also sell these with wooden handles. It would probably be easier.

3) You have to use enough heat. You have to preheat each side till it starts to smoke. I use medium to medium high heat on a gas burner. Do not use high heat to preheat as you can burn off the seasoning. By the way, i don't know if this will work on an electric burner. And you have to brush or spray some oil or butter. I brush lightly a mix of oil and butter. I find i only have to do this every other waffle, as the waffle mix does have some butter in it.

4) I don't wash the waffle surfaces, I just brush and wipe after cooking.

HOWEVER, in spite of all that, I really like these and the my kids rate the waffles a 10, especially the cheesy waffles.

I use a yeasted waffle batter that I make the night before. It includes, flour, buttermilk, eggs, and a bit of sugar and salt and some melted butter. I stir in a pinch of baking soda for extra lift prior to baking. You can put vanilla extract or grated cheese. I top with either real maple syrup, dulce sauce, or whipped cream and chopped fruits.

I have been making and freezing waffles for my family (teenagers included) for about 10 years now and this is the best waffle maker yet. I've gone through about 3 electric ones over the years, so it's nice to know I'll never need another!

It can seem to need a lot of attention, but it's really worth it.

1) The most important thing to know is: Are you familiar with working with iron skillets? You'll need to know how to season the iron and keep it seasoned throughout its lifetime of use. This could be the waffle iron's down-fall if you don't know how to do this.

~~~To season this I first burned off the paraffin coating in my oven with double aluminum foil under it. Then I washed it in the dishwasher. Then I heated it on the stove-top with a heavy brushing of canola oil and then let it cool completely. I did this about 4 times. This takes a day or two because of cooling times. Then I washed it again.

2. Once seasoned, I use it on my gas stove top at a flame set just less than medium. I have a bowl with several Tbsp. of canola oil next to the stove and a basting brush. I lightly brush the skillet before each waffle. I sometimes use spray oil and that is easier, but doesn't really help season it in the beginning.

3. Pouring 1/3 to 1/2 a cup of batter on the iron, then I use a countdown timer (Timex Ironman watch: it counts down and repeats automatically) set for 2 minutes. At 2 minutes, using oven mitts, I turn it over for another 2 minutes.

4. After 4 minutes total, the waffle is done and ready for eating, or let cool and then freeze.

5. After use, I may give the iron a light coating of oil, or simply let cool and store. Every two or three uses I place it in the dishwasher without any ill affects to the seasoning.

This waffle iron makes the best waffles: light thin, and fluffy. No uncooked parts as with an electric iron. I like the beautiful simplicity of this iron, and I like that it also is a good source of dietary iron.

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I use this on a gas stove.This waffle maker makes perfect no-stick waffles every time.First I melted off the wax coating and seasoned the pan (see below for instructions). Get your wire cooling rack, a clean dishtowel and parchment paper and scissors. Cut about 12 squares of parchment paper to place one in between each cooked waffle (these can be reused for a couple batches and you can use them to place between your waffles for freezing in a container).

The first time I cooked waffles on this iron, I didn't realize I wasn't supposed to spray the iron every time I put more batter in it. This worked out well for me because not one of my waffles stuck (although I did go through almost a whole can!).The second time I made waffles,I only sprayed the irons once at the beginning of the first waffle and they did not stick to the pan when not spraying each subsequent waffle.

Here's my technique for cooking...heat each irons at same time on gas burners heated at medium heat.Using a potholder or folded dishtowel to hold the irons (because they get very hot) Spray the bottom iron's cooking surface (away from flame, of course) (with the bar), place it back on the burner and using a #20 scooper, almost fill it with batter (I use Alton Brown's recipe).Using the back of the scoop smooth it out until the batter is about an inch from the edges of the iron.Turn off the burner under the other iron--this is the one with the hook end (and spray that one with butter spray).Carefully place the hook into the bar and place iron on top of the iron filled with batter and align properly.After one minute has passed, use your towel and flip the irons over (still on medium heat). Cook another minute and check each side using a wooden skewer.You may need to flip it again to brown a little more.I like my waffles a light golden brown.Release the waffle from the iron using a wooden skewer and unhinge the top.Put waffle onto dish towel and start your next waffle, heating both irons again on medium heat.When the second waffle is cooked, place a square of parchment paper on the first waffle and stack it on top.Continue this process.If you like your waffles crispy, pop them into the toaster oven.My daughters now prefer the home-made waffles over storebought!

The first thing I did was boil a kettle of water to pour over the waffle iron to melt off the wax coating placed on the iron to protect it in shipping.Be careful...use pot holders to lift it and turn it over --it will get very hot.Now it's time to season the waffle iron.Preheat oven to 350F.Separate both pieces of the waffle iron and coat each of the 4 sides with lard or Crisco shortening using a paper towel or pastry brush to get into all the little squares. Crisco is the preferred choice because it is very highly refined, although I have used lard.It will start to melt immediately because the waffle iron will still be hot/warm from melting off the wax coating.Use paper towels to smear the fat all over the pan, handle and everything. Keeping the two piece apart still, place the two pieces onto a cookie sheet lined with foil, square sides facing down.Using proper ventilation (because this can get a bit smokey), place the cookie sheet and waffle irons in the 350-degree oven for an hour. Do not open the oven during cooking or you will get a huge cloud of smoke in your kitchen.Turn the oven off, leave oven door closed still; let the pan cool down (I let mine cool down overnight), wipe off the excess oil, and put it away.

The whole process of cooking waffles on cast iron can be quite therapeutic if you're not doing it in the morning rush to get breakfast on the table.I always do it in the afternoon or on the weekends when I have time.I hope you love making homemade waffles on your teflon-free waffle iron as much as I do!

I think I'm going to order the one with the long handles for camping!It wasn't available when I ordered this one.

Bon appetit!

Read Best Reviews of Rome Old Fashioned Waffle Iron Here

We received the Rome waffle iron this past week and I couldn't wait for the weekend to be able to try it out.

Seasoning was a bit of a hassle.We used the oven to do so and it definitely smoked up the kitchen.I'd recommend seasoning outside on a grill if that's an option.

We then tried the recipe that came with the waffle iron.Our preference is for thinner / crispier waffles.When following the Rome recipe, the waffles were a bit too rich/buttery for our taste.We didn't have any problems with the waffles sticking to the waffle iron, though.

We then switched to a bisquick recipe and liked the result much better we were able to make very light and flaky waffles.Next step for us is to experiment with adding other ingredients.

The Rome waffle iron is definitely a bit of work but once you get it down, I think the result is very good and I can see us using this for years to come.Nothing beats cast iron for even heat distribution.

Two comments for Rome:first I agree that they should offer pre-seasoned waffle irons to eliminate the hassle of having to go thru that process and second it would be good if the handles on the waffle were longer and there was a way to make them from / coat them with a material that doesn't retain heat so well.

Want Rome Old Fashioned Waffle Iron Discount?

I've spent considerable time searching for a solution to satisfy waffle cravings.For occasional use, purchasing an electric waffle maker isn't feasible, because unless it is used on a regular basis, the grids can smell rancid after periods of none-use (regardless of how clean they are).Also most electric waffle makers fail to heat sufficiently to produce a crispy texture, plus most brands have Teflon coated grids, which can be detrimental to health.Frozen waffles are convenient, but contain too many additives, plus some produce a peculiar after-taste.

When I first saw the Rome cast iron waffle maker, I was somewhat sceptical, visualizing the waffle sticking like crazy or the batter oozing out.But the numerous on-line reviews convinced me that for $18 it was worth a try. Although the waffle iron looks small, it's actually a good size.The waffles produced are about 6-3/4 to 7 inches in diameter by 1/2-inch thick they're larger than the store-bought frozen variety and leftovers can easily be frozen and re-heated either using a toaster or a toaster oven.

SEASONING ON AN ELECTRIC STOVE Some reviews say it's impossible to use this waffle maker on an electric stove, but I've encountered no problems.Naturally, it's better if you can season the waffle iron outdoors on a gas barbecue, but if not, the process can still be accomplished indoors without too much difficulty.

1. Preheat oven to 350°F.

2. Remove wax coating separate the grids of the new waffle iron and thoroughly wash in hot soapy water, scrub with a nylon brush, rinse well and dry with paper towel.

3. Brush both sides of the grids with canola oil (or any vegetable oil that takes high heat it doesn't have to be lard).

4. Place the grids on a foil lined baking sheet and bake at 350 °F for one hour. Remove from oven and allow to cool.

5. Re-coat both sides of the grids with additional canola oil.

6. Turn the small electric stove elements to medium-high and heat both sides of each grid until the smoke dissipates.Be sure to have good ventilation (stove fan on and windows open) when doing this so it doesn't set off the smoke alarm.

7. Cool the grids, re-coat with oil and repeat the heating process they should turn colour from grey to black.

MAKING WAFFLES So, with a bit of trepidation, I recently made waffles for the first time in over 30-yrs using the Rome waffle iron and was pleasantly surprised by the outcome.The first waffle stuck in one tiny spot, but otherwise came out without a hitch.I cleaned off the stuck bits and brushed some more canola oil on the grids, closed and heated it for a few minutes before adding batter.The rest of the waffles came out easily without sticking.Their texture was crispy on the outside, but tender on the inside yum!Note: To avoid sticking, it is essential to season the new waffle iron properly and to preheat the grids until they smoke before pouring in the waffle batter.

1. Prepare a favourite waffle batter (I use one with folded-in egg whites for a fluffier texture from the Joyof Cooking cookbook).

2. On first try, the waffle iron is a bit finicky to handle, but after a few tries it becomes much easier. When opening the iron to oil, pour in batter or remove waffle, be sure the bar on the hinge faces up this eliminates inconvenient separation of the iron.

3. Turn the small electric element to medium heat to preheat waffle iron.

4. Open the waffle iron and brush some canola oil on the grids, then close it.

5. Heat the waffle iron for 10-minutes (5-minutes each side) or until it smokes when opened.

6. Ladle in about 1/2-cup of batter (the batter should sizzle; otherwise it's not hot enough), close the iron and set a timer for 1-1/2 to 2-minutes.

7. When the timer beeps, flip the iron over and leave for 1-1/2 to 2-minutes longer. Timing will vary according to your stove's element and depending how brown you like the waffle.If the waffle becomes too dark, too fast, then turn the stove element a bit lower.

8. Remove cooked waffle.

9. Brush the grids again with canola oil and reheat for a few minutes (till it smokes) before ladling in more batter. (Note: Because this is a new waffle iron, I brushed oil on the grids between making each waffle, but it's probably not necessary once the iron builds up it's own seasoned coating).

CLEANING A BREEZE:

1. Allow the waffle iron to cool.

2. Rinse under hot water, scrub lightly using a nylon brush (NEVER use soap to clean).

3. Heat both sides of each grid on the stove element, at low to medium setting, until dry and then wipe with paper towel and allow to cool.

MINOR ISSUES:

1. A pre-seasoned waffle iron would certainly eliminate the hassle of seasoning.

2. The handles are a bit short should be longer.

3. The handles get piping hot, but an Ove-glove is the perfect solution (I use only one glove on the left hand to open or close the grids, while leaving the right hand free for pouring batter or removing waffles).

4. A bit of oil drips from the hinge onto the stove top, (probably from brushing on too much oil while preheating the grids) but is easily cleaned.

PARTING COMMENT:

If you prefer the thinner, crispier texture of a waffle, then this waffle iron is definitely a winner and worth every penny. It's perfect for 1 or 2 people, but a larger family would definitely benefit from using two of them in order to speed up the preparation process.

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Ecolution Heavy Weight Eco-Friendly Saucepans

This is another choice I picked out as a helpto supply my son's kitchen; Out of the four I gave him one handle was not staying tight. He had to constantly tighten it in able to get good use. I cannot for sure say which of the four had the problem, but this is a very good looking pan, but comes without a top.

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Lodge Logic L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart

I have been cooking with Lodge cast iron for about 7 years and own 8 pieces from their inventory. The Double Dutch Oven is my favorite Lodge cookware due to its versatility.

When using a dutch oven, I usually sear the meat first to add flavor. Usually, this requires searing the meat in several batches. The best part about the Double Dutch is that you can sear the meat in the big pot and in the lid simultaneously, thus reducing the time needed to brown the meat by half. Since the lid is then used for the braising step (after deglazing), you're not increasing the number of items to be cleaned later.

I like the lid so much that I often use it by itself for pan frying. Due to the smallish size (about 10 inches in diameter) and the inherent properties of cast iron, the lid can get incredibly hot if you want it to. Perfect for cooking a steak (it puts on a better crust vs my 12" Lodge skillet). I've even used it as a pie pan in a pinch. When properly seasoned, the lid also works great for cooking eggs without them sticking.A seasoned cast iron pan is the original nonstick and will outlast any synthetic-coated nonstick pan in the market (and without the toxic fumes).

When used as a Dutch Oven, it works like it should. It retains heat well and cooks evenly. There is very little steam that escapes. The smaller 5qt capacity (vs a 7qt Dutch Oven, which I use less now that I've got this one) is also better for cooking moderate amounts of food. Generally, you want little empty space when using a Dutch oven.

In response to the reviewer who has problems getting the lid off, I suggest the following. When setting the lid on the pot, don't align the handles of the two. This will allow you to remove the lid easily, without having to worry about injuries. I've owned another Lodge 5qt Dutch Oven

with a more traditional handle I don't miss that one at all...nor do I miss not having a standalone 10" skillet.

UPDATE (December 2010):

I've been using this thing for over two years now, several times per week. It is still my favorite, but ever more so. Here's one more thing that you can use this for: Baking super awesome bread that rivals anything you can get at your bakery. One of the secrets of making great rustic breads with a thick chewy/crunchy crust and great oven spring is to use a lot of steam for the first 10 minutes of baking. Bakeries use a steam-injected oven. For us at home, using a covered pot, such as this one, is the easiest way to replicate the effects of a steam oven. After shaping a boule, I place it on the lid, cover it with the main pot and let it proof (so the whole pot is upside down). When the dough is ready, I score it and place the covered pot on a preheated stone in the oven for 10-15 minutes. Then I remove the lid and let the top crust brown while the interior reaches the proper temperature. Depending on your oven, you might have to remove the bread from the lid halfway though cooking so the bottom doesn't burn I usually put it on a cool baking tray on a rack without a stone. It's a minor inconvenience, but it's easier than trying to steam an oven with boiling water, ices cubes, mister, etc. And the results can't be beat!

To preface, I'm trying really hard to be a "good cook" but don't have a lot of experience, and I can't justify spending thousands of dollars on a budding hobby. So, when it came to replacing my flaking non-stick cookware, I researched for months before deciding on a hybrid set of copper-core stainless and Lodge cast iron. I read dozens of reviews and was intimidated by the extra care required by cast iron (I'm a wash-and-wear type). But, Lodge is so cheap comparatively and still really respected as an industry standard, that it's hard to overlook.

I initially purchased the combo cooker, a 5qt dutch oven, and a variety of skillets. The cookers arrived in their Lodge packaging and were quite secure, but the skillets definitely were shipped loose. Fortunately they survived the jumbled journey fine, but I can see what other reviewers suffered with regards to skillets scraping each other or breaking out of their boxes they are only a few steps shy of being insufficiently packaged. Free shipping is a great offer though.

The pieces were just what I expected after having read the reviews heavy, uneven in color/preseasoning application, and rough like sandpaper. Several reviewers I read were upset by sticking of initial cooking attempts, specifically because of the cat's tongue-like feel of the basin surface (which Lodge's website says is a normal condition). Responders suggested a few home seasonings prior to cooking, but I was impatient and followed one piece of advice spefically: go to my local bulk goods store, buy ten pounds of ground beef, and cook it in my new cast iron. I ended up also getting four pounds of bacon for good measure, and spent three hours cooking batch after batch of ground beef and bacon in every piece I'd purchased.

The plan worked perfectly by the time I had finished cooking, drained the oil and scraps, rinsed the pieces with hot water, and towel dried, the insides of the skillets were smooth as satin. The beef fat had left a gray film that made the skillets look instantly "used", which is a benefit I'll have to get used to (not being able to polish them back to a "new" looking state). The bacon stained the cooking surface a bit worse in bacon-shaped shaddows, but I saved the bacon grease and used it for weeks to brush on the pans prior to use. I've cooked on the cast iron many times since (just dislodged a perfect batch of cornbread this morning), without any sticking during or after cooking. The several weeks of bacon grease was unhealthy, sure, but a great patina starter I now use a spray or a light brush with butter with no problems.

More Pros:

The skillets keep food hot for more than an hour, but yet are not dangerously hot to handle from the oven or stove. I'm going to purchase the handle pads now, but so far I've been using those old loom-woven potholders I made at summer camp with no added discomfort relative to other pans.

The skillets are so versatile! I heat them on the stove to melt butter, toss in some whole garlic cloves, pop in the oven to roast, and bring right to the table for a hot appetizer on toast. They have a vintage-y, industrial charm that allows them to mix and match smartly with existing serveware, and I love the stove-to-oven/broiler convenience.

Food cooked on cast iron really does taste better. I was skeptical because all food tastes good to me, but a few friends and I conducted a "Test Kitchen" on Aebleskiver pans, pitting a teflon against a cast iron. My friends' husbands consistently chose the cast iron-cooked pancake balls citing their crust and flavor to be preferable.

Lodge designed their lines efficiently. The 10.25" lid fits the 3qt Combo Cooker base, for example, allowing me to purchase one lid for several skillets.

Cons:

Duh, they're heavy. I'm talking two-hands-heavy. It's a drawback for sure, but nothing's perfect and I know the heaviness is directly related to all the reasons I really like my cast iron.

They're quirky cast iron doesn't like soap, doesn't like sudden temperature changes, and likes to stay very dry. But, like good table silver, the more the cast iron is put to use, the more forgiving and less tempermental it becomes.

I'm back to purchase more pieces, because Lodge cast iron has exceeded my expectations and caused me to take a sentimental approach to cooking how many Thanksgivings will I reach for this dutch oven?, I wonder. A cook with cast iron in his or her hand is at once an intimidating force to be reckoned with, and a comforting vision of timeless domesticity. Thanks to Lodge (and Amazon!), I can live up to that image with few qualifications and little effort.

Buy Lodge Logic L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart Now

The use of the Dutch oven has recently been reborn with just about every Food Network Chef/star touting their very own product version. During the holidays a good friend purchased a beautiful royal blue Le Crueset from William Sonoma and recently served us a wonderful roast beef and veggie dinner. The meat was flavorful and rich, cooked to perfection and had complexity in flavor, much more so that the same recipe cooked in a crock pot (which often leaves everything in the pot tasting the same).

As a wanna-be homesteader, in-training, I immediately decided I must have a Dutch Oven... I went straight to William Sonoma's site, credit card in hand, and stopped dead when I saw the price tag of the Le Creuset of $250.00+. As a bargain shopper who aims for product knowledge then sensible purchases, I set out to research my options to determine if a good dutch oven warranted such a heft price tag. I explored the Kitchen Aid, Le Creuset, Mario Batali, Calphalon, Lodge, Rachel Ray, Paula Dean and many others. All have varying price points and gorgeous enamel finish colors and sizes. What to do? Should I spend the $250 for the Le Creuset. Would my food taste that much better than the more economically priced Rachel Ray oven? 100+ product reviews later and I was on product information overload and still totally undecided.

So here do you go when you need to know? Thesocial networking sites, of course! I posted the question "Considering purchasing a Dutch oven, reviews, recommendations and feedback please!" Within the hour I began to receive a live stream of reviews from friends, family and associates. I asked questions like Enamel or Cast Iron? Which size oven works best for your family? Are they easy to care for? How often do you use it? Is it hard too season cast iron and maintain it?

The verdict is the beautifully colored enamel Le Crueset and Lodge products are the most popular choice from the average reviewer. However, it was my "foodie" friends who had opted for cast iron, sans enamel.Why? For several reasons, they explained, including preferring a natural product rather than one with dies but mostly for flavor. The cast iron absorbs the flavor of your meats, etc and releases them through the cooking process. The seasoning process, which after watching multiple YouTube videos, I learned takes time but is not difficult, enhances the flavors of your meals. Over time, if properly season and cared for, the pot will develop a rich black, smooth, non-stick surface. Cast iron was also the way of the original homesteader back in the 1700's which gave me the feeling of nostalgia.

I chose the Lodge Double Dutch for several reasons; Lodge has an excellent name and reputation behind it's brand and it was the choice of all of my "foodie" friends and flexibility of product by using the lid as a second cooking piece. Often when browning the meats it is recommended to do it in batches. The Double Dutch allows you to do all the meat at one time by using the lid as a cooking pan. This saves time!The size is perfect for a 2-4 person family meal. I also purchased the optional lid and trivet. This allows me to use the optional lid on the oven and continue to use the original lid as a second cooking pan, much like a 10" fry pan.

Seasoning was relatively easy. The Double Dutch comes pre-seasoned however it was recommended by those "in the know" to add a few seasoning processes of my own. This would give me that rich and glossy black non-stick finish. After watching videos online it was strongly recommended to begin with a saturated fat. I chose to use a few pieces of pastured and non-curred bacon from a local farmer. Hands down I have never had bacon taste this good. It cooked to perfection on the cast iron. Using a paper towel and tongs I gently wiped the bacon grease to coat the pan, and applied organic vegetable shortening to the lids and outer areas and placed in the oven at 275 degrees for 2.5 hours. The pans are beautiful. I plan to repeat this process several times until I obtain the finish that satisfies me.

Last night, snowed in under 16" of freshly fallen snow, I cooked my first meal in my Double Dutch. I browned ground beef in the oven, added onions and garlic, chicken stock red wine, tomato vinegar, salt, pepper, and marjoram and cooked on the stove to a boil. On top of the meat mixture I placed sliced carrots and then topped with sliced potatoes. I splashed a bit more tomato vinegar (FYI it's not recommended to use tomato products in cast iron so the tomato vinegar is great for adding the tomato flavor), added some seasoning and then placed large red cabbage leaves over the entire dish, one more splash of tomato vinegar and some sea salt, placed the lid on the dutch oven and popped it in the oven at 375 for about 40 minutes. When finished cooking I removed the cabbage and potatoes, placed the oven back on the stove, added corn starch to thicken the juices and brought to a boil. This all happens quickly because the oven is still piping hot. I served this over a small amount of egg pasta with the cabbage and potatoes on the side. All was excellent but cabbage was the best. It has steamed in the pot and absorbed some of the flavors meat and veggies. My husband and I have been together for almost 12 years and his comment on dinner was "this is one of the best meals you have ever made".

Clean up was easy. Allow the oven to cool a bit so you can safely handle it and wash with warm water and a sponge. A special scrub brush can be purchased for tougher jobs. Be sure you completely dry your cast iron and use a small amount of shortening to wipe down the oven before storing.

I am completely happy with my purchase and very pleased I opted for the cast iron product. I'm certain this oven will bring us many years of delicious meals and imagine passing the oven down to the next generation. It makes my heart happy to imagine a family member one day cooking with my oven and telling stories of warm and deliciously rich dishes from the past. At a savings of hundreds over the brightly colored enamel coated designer ovens, it has even left room in my budget to purchase additional Lodge cast iron pieces. I'm currently investigating the frying pan. Stay tuned and happy cooking!

Read Best Reviews of Lodge Logic L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart Here

****EDITED BELOW****

I am so very happy with this Dutch Oven.Just so you know where I'm coming from, my mom used a cast iron skillet when I was growing up.When I started on my own I also used a cast iron skillet and was very happy with it.Years ago I was in an accident which forced me to close up my apartment and move back home.I gave away all my cookware and focused on physical rehab.When I was patched up and ready to get back in the rat race I bought all T-Fal cookware which I've used for years.My reasons for going with Teflon was because the Teflon was ready to use right away so I could hit the ground running.It didn't require seasoning which was something I didn't want to be bothered with at that time.Using it has been okay but I truly missed my cast iron pan.You could do anything to that pan and it would still love you the next day.I've read people talking on here about the arduous task of having to re season cast iron regularly.I don't know what those people are talking about.All you have to do is keep using it, it seasons itself.You could even get one bland in the mail and not season it at all.Just start cooking on it and deal with strangely burnt food for a while till eventually it becomes seasoned with regular use.Even my Teflon pans became seasoned after years of using it on a regular basis.Seriously, cast iron is ridiculously low maintenance and that is one of my strongest reasons for upgrading to it.And now they come pre seasoned!BONUS! This wasn't the case when I bought one years ago.

All I've used in the past were skillets.This time around I decided to convert ALL of my cookware to cast iron.I went with this Dutch oven because it was eligible for the 4 for 3 deal here at Amazon and the other model I looked at wasn't.I was afraid of how heavy it would be.The Dutch oven really isn't all that bad weight wise.My electric slow cooker seems heavier by comparison.This is my first time using a cast iron Dutch oven and when I finally got it I was so excited I decided to start cooking on it right away.The fact that it comes pre seasoned bothered me a little because I didn't get to choose the kind of oil I wanted since it was already predetermined.Nobody is really selling unseasoned cast iron these days though so I decided to go with the Lodge brand made right here in America.I was really distracted by the concept of pre seasoning but now that the Dutch oven is here my misgivings about it are completely gone.The pre seasoning is not sticky or gross, it wasn't thick like it could chip off and there was no funny smell to it at all all things I was paranoid about.Compared to the worries about Teflon and the fumes from it though, the pre seasoning of cast iron is the least of my concerns. They were clean, ready to use and I loved being able to dig it right out of the box and start using it as soon as it arrived.

It was only received yesterday and so far I've used it twice to cook vegetables and once I've used the lid to fry bacon as suggested by another reviewer.FABULOUS!I will add that I didn't stir anything in these pots.I just set the food in and let it cook in there.Nothing stuck to the Dutch.When everything was done and the pot cooled I simply hosed it off with water and a soapy sponge, then dried it up.Splendid!Paper towels shed in this pot however.It might be better to use a cloth or a rag of some sort that wont leave lint behind.

The lid does not have a knob on the top like most lids you see on a Dutch oven.When I put this lid on the Dutch oven I'm sure not to line up the side handles to the handles on the Dutch so that it's easier to remove the lid for stirring, adding ingredients and peeking in to see how things are coming.The lid seems to fit the same way on the pot no matter which direction you put it on so there's no qualitative reason to line up the handles.Just make sure you protect your hands with oven mitts because this thing does get very hot.I just ordered another lid for it.It's not something I really *need* to do, the present lid works just fine.I just thought it might be nice to have one of those lids with the spiky interior for even distribution of condensation back in to the food as it cooks.The lid that comes with it is smooth inside which is handy for using it as a skillet.In all honesty I'm purchasing this other lid simply because I know it exists, the present lid is perfectly fine so far.I just like having other options and I'm hoping the spike lid I just bought will also fit on the Dutch oven lid.Wouldn't that be cool?

Don't be afraid of this Dutch oven.It's a keeper!I'm really pleased with my purchase.

EDIT:

I finally got the other lid and it fits perfectly with no problems.I'm glad I bought this particular Dutch however and not the other.The lid that comes with this Dutch is ideal for the way I use it.I make short ribs but instead of braising them beforehand I put them in the hot liquid straight from the freezer. The ribs pile up high in the Dutch.The new lid would not fit on top of the meat but the depth of the original lid makes it fit right over it with no problems.I've searched and you can't buy this lid separately, it only comes with this particular Dutch.I'm thrilled with the other lid too but I'm REALLY glad I have this one.Options are A+ in my book.Purchase a steel brush with this pot.I've bought a couple of Lodge cast iron products and they do tend to develope rust.I scrubbed them with a Quickie steel brush and reseasoned them a few times which solved the rust problem.You DO need to season these yourself though.The preseasoning is just a quick dressing to get you started.

Want Lodge Logic L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart Discount?

As usual Lodge has outdone themselves with this unique double dutch oven.It makes excellent roast and the great part is that the top can be used as a serving platter for the table keeping the sliced roast and vegetables warm as only cast iron can do. It also works well for cobblers, stews and soups.

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West Bend 6111 Heart Smart Indoor Grill, Black

I have used this grill with great pleasure. It's large enough to hold enough food for 4 servings, plus the griddle comes in handy for toasting buns and such. I haven't had it smoke at all. It grills just like outdoors, including the grill marks. And I can have something grilled and on the table fast. No one has to go out on the deck to cook. It's all done on the countertop. I can't say enough good things about this grill. Cleanup is easy and fast, two of my favorite words in the kitchen. I did a lot of research and reading reviews before making this purchase. I believe I found the best of the indoor grills out there.

I returned the Delonghi BG24 to buy this as they are almost identical but this one is a much better price.As a matter of fact, they are so similar they are probably manufactured by the same company.

There are only 2 differences:

* this one includes a skillet area on the grill plate, so smaller grilling area but you have a side part to grill onions or bacon for your burgers... the drip pan, base and lid are exactly the same

* this one states the grill piece is dishwasher safe, though the grill piece on the BG24 is almost the same, they state it is not dishwasher safe probably is though

It probably uses a lot of electricity, and does not have a true BBQ taste but it works well.I scrub the gril with a teflon safe sponge while on the base with drip pan still in place and then stick it in the diswasher.I don't even put the drip pan in diswasher b/c it is so easy to clean my hand , especially when coated with water.

This is a pretty big unit I'd actually prefer something smaller as I live by myself in a small nyc apt.

Buy West Bend 6111 Heart Smart Indoor Grill, Black Now

This grill is wonderful.With the glass lid, you place water in the pan below the grill and it keep meats and vegetables moist.There is no smoking on any of the items that I have cook.Heat up time is quick and clean up is easy.It has been so hot lately to grill outside, this is the next best thing.Wonderful product and I would purchase it again.

Read Best Reviews of West Bend 6111 Heart Smart Indoor Grill, Black Here

I bought this grill used off Amazon. I had been looking for some way to grill inside away from the stove. As an apartment dweller, I haven't had a real outside 'grill' area in a long time and I missed the taste a grill adds to hamburgers and hot dogs, not to mention the ease of grilling a steak. So I bought this one.

The best points of this grill is that you can put everything except the plastic stand in the dishwasher! So clean up is outstanding! You plug it all in like an electric fry pan, set the tempurature and when the light go off the food goes on. You get the lovely grill marks, the spaces on the grill allow the 'fat' to fall through but aren't wide enough to loose a hotdog (as on an outside grill). I have cooked hot dogs, hamburgers, Chicken, steaks, bacon and eggs (there is a flat area on one side). So far it has been a joy. It held a whole cut up chicken at one time!

The only downs are storage, I am in a small apartment and I have had to dedicate a portion of my counter to this appliance, but I end up using it a lot more than I would if I had a place to put it away. And the lid is almost flat. When I grill anything with hieght,like say BBQ chicken, the lid rests on the meat at an angle. I have tried tenting with foil but you loose the ability to see the food grilling.

I haven't tried any other indoor grills, other than the george foreman stuff and I like this west bend so much more than any of those!

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After reading the many raving reviews, I was pumped up over the purchase of this grill. I'm pretty much a carnivore and eat a lot of meat. I recently bought a West Bend rotisserie oven and it works great, and I've been using it a lot, so I went with the West Bend brand again.

But I just returned the second unit (I returned the first one for an exchange) after a miserable experience of 50 minutes on High with a couple of brats, and they weren't very well done. Forget about ever searing a steak, or even fast cooking it at medium high. Maybe I got 2 defective units in a row, but I'm done with this West Bend 'grill'. Those that like a nice hot grill be forewarned.

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Cuisinart 726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover

I have been looking for a stainless wok for sometime.I did not want a non stick finish as when heated too hot they produce fumes that can be toxic to pet birds.

I purchased this Cusinart Stainless 14 inch stir fry.It is a great pan.It is good looking, large so you can cook a lot of food in it.It is extremely easy to clean.It comes with a nice glass lid.It is also light weight.I own the set of Cuisnart Stainless Cookware that I bought last year on Amazon.I am very happy with the set.This wok pan is an excellent value, you simply will not find a good quality wok at this price.Buy It!!

I am aware that there is another review saying the same thing has happened,dated 2009. We bought this pan and really love it, and use it nearly daily for soups and curries, etc. We've had it for some months and have used it with the lid on, quite often. The other day, we had a chana masala dish simmering (medium-low) with the lid on, and the whole lid shattered. It sounded like a shotgun going off, or like a small transformer blowing. There was no glass in the food in fact, it may be a corning-type glass designed to take heat and to break with rounded edges, like windshields.

I have contacted Cuisinart and was told that we would have to pay shipping and handling. I find this outrageous and unnacceptable, and am pursuing the issue further.

What I want to hear is that Cuisinart is aware of the situation and concerned about possible user endangerment. Perhaps this is a rare event; perhaps the fact that there's no vent led to this situation. Maybe there's a flaw in the glass. Whatever the reason, it's been reported twice on Amazon, so leads me to believe that not only could it happen to others, it probably has done so. I do not know whether the previous reviewer told the company, but I would hate to think that two years (at least) have passed with no change to the design of this pot, if Cuisinart did know of the problem.

Cuisinart customer service was prompt and polite, so I have no complaints about that.

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I had shopped around on the internet for a wok like this and this was the best price by far with free shipping too. The quality of this wok is great and we love cooking with it. The see thru lid makes it great to see your food while it is cooking, my old one didn't have that. Would highly recommend this product.

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I've been using woks made of cast iron, aluminums, Teflon-coated materials etc.Learned about some of those materials can react with food and formulate chemical reactions, or the synthetic coating can break down sooner or later. Realized while the family was happily gobbling the foods down, also took along those chemical elements into our bodies. Then I found Cuisinart 14" stainless steel wok when I shopped around for an idea wok. I've had this wok for over a month now. I'm practically impressed. It transfers heat very well, gives adequate heat to do crisp stir fry vegetable dishes. The 14" diameter gives plenty of space to cook for 4 people. I especially like how easy it is to clean. I can scrub it as hard as I want to with soapy water, and don't worry about take the synthetic coat off or the wok will become rusty later on.

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Pro:

1. Very good quality

2. Easy to clean

3. Light weigh but heavy glass lid

4. Large enough to cook a lot of food

5. Heat faster than other pans/pots I used

Con:

1. Food stick (esp. if cooking fried rice & fried fish & tempura)

Price purchased:

$30 + tax at Macy's

Overall experience:

Very happy with it

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Oxo Good Grips Nylon Flexible Turner

Anyone who reads my reviews knows I love and own many OXO products.When my "turner" broke (I actually call them spatulas, although I also call those flimsy things that get the cake batter off the sides of bowls spatulas, too, so . . . I could be wrong), I came online and looked immediately to OXO for a new one.The green naturally caught my eye, being my favorite color.This comes in many other colors, though, so pick your own to match your home.I bought it, and I LOVE IT!Not much more to say, really.It withstands very hot temperatures, so you don't need to worry AT ALL about it melting.You can even rest it on the side of a hot pan, while cooking, and it will be totally fine (just don't let the handle rest on or near your burner, of course).Dishwasher-safe and very sturdy.BUY IT and LOVE IT!

My only suggestion to OXO is to put out a few different sizes of this.I'd love to see one wider than this, and then another size even wider and perhaps a little deeper -for larger things like quesadillas and BIG pancakes (a treat around here).

I was surprised how poorly the head of this nylon turner stood up to the heat of my frying pan. The end of the turner is now blackened and somewhat deformed.The design and action of the turner are great but the nylon head does not hold up well to the extreme heat of the frying pan. The surface temperature of the pan can well exceed the 400F limit of the spatula. Be carefull not to foolishly leave it in the frying pan as I did. Should work fine for bakeware however.

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I ordered this lovely spatula to help ease cookies off a sheet without major crumbliness. Haven't used it for cookies yet, but I love how it worked for making a nice over easy fried egg. Slipped under it smooth as butter, just wide enough to fit an egg but not too wide to overwhelm the pan. Washes up beautifully in the dishwasher, no bending, no melting. Fun colors to choose from to add some pizazz to your kitchen drawer. Love it!

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How did I ever live without it? This is the perfect spatula for your non-stick pans. Omelets, pancakes, it's pretty perfect. I'm getting a third one.

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Overall this is a great product, however there is one very large limitation.

Pros

Quality The design is simply and the materials are good.

Value For the price this is a nice spatula/turner for your kitchen

Grip Now OXO Good Grip typically have great handles but I thought I would mention it

Cons

Heat This is not the product for high heat dishes, basically anything you are cooking on high with oil. Or if you accidentally leave this rested on the side of a hot surface. The reason is this is only good to 400F.

If you only want one turner then go for the OXO Good Grips Silicone Turner instead of this product, you'll be happy with the few extra dollars you spend.

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Paula Deen Signature Porcelain Nonstick 12-Inch Deep Skillet, Blueberry Speckle

Needed a new 12 inch skillet.I have some smaller versions of the Paula Deen series of skillets and have been very pleased.This is a wonderful skillet and it absolutely easy to clean.The non-stick feature is superior to other pans I have owned.Very happy with the purchase.

Just got this yesterday but have not used it yet. But have a set of Paula Deens pans and love them.

Ilene

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Love this pan nice and deep. Works good for frying chicken. Durable nonstick surface. The blue colors are great along with the copper handle hook looks nice hanging from the pan rack.

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Non Stick Crepe Pan

The surface is great.And the aluminum base distributes the heat evenly and quickly.

The handle is a bit long and heavy and so it doesn't want to sit flat.Also the handle is metal and connects very conductively with the base and gets very hot.

But the crepes turned out great.

The crepes came amazing! Still need a little butter for some crepe recipes. But, after three crepes, the handle was so friggin' hot, I would not hold it to slid off crepes! It MUST be purchased with a sleeve, or what ever else they want to call it. Other wise, the pan is great. Measure your handle, and order appropriate sleeve. the seller should suggest the best fit one, as who wants to wait to receive pan to measure and order correct sleeve....?

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The non-stick surface, even heating and low, sloping edges of this pan make perfect crepes. The biggest downside is the handle, which has a slightly akward to hold flat design and heats up quickly, making it impossible to hold without a towel or an oven mitten.

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I love it. Very durable, very good quality. Makes crepe making very easy (light in weight. Great nonstick surface. Handle can get hot (I use gas) but just use a pot holder

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Purchased this crepe pan in hopes that it would be well suited to make thin crepes. I am so pleased with this item that I am sad that I had not purchased before now. It makes perfect crepes every time, once I learned the right measure of liquid to use. I use 1/4 cup for each crepe and they come out the perfect thickness each time. I have also cooked several omelets in this pan and am in love with it. I would recommend this pan to anyone who likes to cook crepes or omelets.

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Scanpan CTX 11" Fry Pan

This is our Third Scanpan, and we love them.Quite simply the best non-stick cookware we have found.

Let me give a quick background After we collected All-Clad for several years, it was evident that the non-stick All-Clad was not up to the task.It began to get old and clean-up became tiresome and difficult as the All-Clad non-stick coating wore down and honestly stopped working.We also own some of the All-Clad stainless that is "supposed" to be non-stick based on heating it first, but I find that to be untrue.For pots and other cookware we still like it.

Scanpan has become our favorite cookware over the last 3 years, and the first one purchased is as clean and effective as this brand-new one.No visible wear or tear at all, and a breeze to clean up.We started with the small 8 inch, then the 10 inch, and now the 12 inch to round out our collection and replace our last All-Clad non-stick.It is all very durable and fast to heat up, giving perfect even heating across the pan.All of our pans are the CTX line, which we found to be a bit more heavy duty and well built than the cheaper linethicker with a better handle.I can't speak to how the cheaper line may work.My only small complaint is only during clean-up the small steel buttons where the handle is attached is a bit harder to clean, and by saying this you know we are spoiled because the rest of the pan is clean with a wipe of a paper towel or cloth, then you have to scrub the buttons for a few seconds to remove food from them.No biggie.If only they were made from the same material!

I can't say enough about these they are all we use now.Highly recommended and well worth the extra money!

I combined raw onions and a sweet Italian sausage in this skillet on low heat. After the onions were cooked I removed them and turned up the heat to medium high to brown the sausage. When that was done I tried to clean it. The onion remnants refused to be cleaned off. Something about them had bonded tightly to the surface. I contacted Scanpan and they advised adding a teaspoon of baking soda to two cups of water, bring to boil, let stand for 30 mins and then scrub. I had to repeat this EIGHT times before the surface was clean. Now the surface is nothing like as slippery as it was originally, and even fish sticks to it. It remains easy to clean, but it's still a disappointment.

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I have been using the 8" and 10.25" pans for almost a year with an induction cooktop.I am considering the 12-3/4" one, too.They do occasionally go on sale here at Amazon for less than the usual prices.I wish they made a shallow 2-1/2 quart, 8" diameter saute pan with lid.

Other reviewers have mentioned what makes them so great, and I agree.I think there is something about the ceramic/titanium material embedded just below the surface that makes it cook so much like stainless steel, but without sticking, of course.I rarely use SS skillets for browning anymore, unless I want to make a sauce from the "fond" that builds up in the pan.

The one thing that would make them PERFECT would be a flared pouring rim.This may be difficult to implement due to the materials used.I don't know, but it would be great to have.I find that when I pour from these pans, I have to be ready with a slightly wet and soapy dishcloth to quickly wipe the side/bottom, as liquid WILL run down the sides and then the bottom.If I don't wipe immediately, and the pan is really hot, the liquid will begin to harden/set.

This effect would be even more so with a gas or hot radiating electric cooktop if the pan is returned to the burner without wiping, and cooking continues.Then you will then have to later exert some unnecessary "elbow grease" to clean.

Bar Keeper's Friend works great, btw.

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When one reads that this cookware is PFOA-free and how the nonstick coating is applied, words like eco-friendly, titanium, ceramic, high temp make one think SAFE! and one would immediately assume that it has no Teflon. I did. Wrong! The cookware does not have PFOA but it has PTFE (=Teflon). Go to the Scanpan website. You'll see that their non-stick coating is called Greblon. Greblon is a brand name and is the same as Teflon, Silverstone, Fluron, Supra, Excalibur, Xylon, Duracote, Resistal, and so on. They are all PTFE (=Teflon). I am kicking myself hard for trusting the sales people (Sur la Table store in town) when they told me: "Yes, you can heat up tortillas safely on this skillet. It has no Teflon". Fortunately my parrot is alive and well.

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I own a set of high-quality stainless steel cookware and I'm very happy with it, but there are times when a non-stick pan is what's needed for the task at hand, and the Scanpan CTX fills the bill perfectly:"Recycled aluminum core with Ceramic Titanium PFOA-Free Non-stick interior surface and 18/10 Stainless Steel exterior."

A lot of "safe" non-stick pans have hit the market recently, and most of them have been accompanied by a plethora of complaints, including losing their non-stick properties after only a few months, and some after just a few uses.This is not the case with the Scanpan.I own both the 10 1/4 inch pan and the 8 inch pan.The 8 inch pan is my go-to pan for omelets and/or scrambled eggs.Nothing sticks to these pans, the food slides out without a hitch each and every time, and the pans look just as good as the day I bought them, no signs of wear and tear.

If you're looking for a durable, high-quality, non-stick pan you won't be disappointed with the Scanpan CTX.

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Cuisinart MultiClad Pro Nonstick Stainless Steel Skillet

I have owned three different nonstick skillets from Cuisinart over the last 10 years. I have replaced each one after the coating began to decompose from wear and tear. Please note that my first two skillets lasted for what I consider a reasonable and appropriate useful life. I was very happy with both of them. I recently received my third and latest version of this pan. The coating seems excellent and cooking with it is easy and cleanup is a breeze. I am deducting one star in this review because the quality of the handles has decreased from my previous purchases. The handle is now shorter and flimsier. I don't think it will break but it does not afford as solid a grip as the previous handle. The square accessory handle is also now a lighter gauge metal and the finish work on both handles seems of a lesser quality. I would still recommend this pan. It is a good value. Most of my cookware is all-clad or Le Creuset but I can't justify spending the requisite price for all-clad in non-stick when inevitably the coating degenerates. I don't think anyone would be unhappy with this skillet but also wanted to note my concerns with the latest construction.

This is a great pan for a ceramic top range.It's heavy, perfectly flat on the bottom, cooks evenly, cleans like a dream.

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I have several pieces of All Clad cookware and needed to purchase a few more when I bought a new Induction cook top.Didn't want to spend the big bucks for the All Clad so tried the Cuisinart MultiClad at a much more reasonable price.The cookware is very well made, heats evenly on my cooktop and cleans up very nicely.I have since purchased a few additional Cuisinart MultiClad pieces and will do so in the future if I need other sizes.

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Heats evenly. Nonstick surface does not scratch. Handle is useful in lifting the pan. Have used for about six months and am satisfied with the purchase.

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We recently bought a new set worth of Cuisinart pots and pans, but did not get non-stick. After using them for a while we decided having some non-stick pans would be helpful for some things. We bought both the 10in and 12in versions of this pan, and both are excellent. Very heavy duty, and the non-stick surface is easy to clean. Highly recommended.

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