Johnson-Rose 6-1/2-Inch by 1-1/4-Inch French Style Steel Fry Pan

No frills, just a solid little try pan. Have owned over a year, use semi-often, holds up well & heats evenly. Would buy again.

basically the cheapest, flimsiest, thing i've ever bought. plus you have to coat it and heat it and season it etc etc . the handle broke off before i could even throw it in the trash.

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Heuck 33002 Pre-Seasoned Cast-Iron 3-Piece Skillet Set

I bought this 3-pack iron skillet set at a discount store years ago for $15 after my sister had gone on about how great her new cast iron pan was. Curious, I thought "they're so cheap, why not try?" At the time I had many really fancy non-stick pans, anodized aluminum pans, stainless steel pans; you name it. Well, I still have those pans, but now they sit in the cupboard while the cast iron pans have gained a permanent place atop my stove. The cast iron pans are *that* fantastic. At first, I thought I didn't like them, because while the set says they're pre-seasoned, it does take a bit more seasoning (rub with lard or shortening and put it in the stove for 15 min, then wipe off) and actual cooking (the real seasoning) in the pans before they get blacker and begin acting like nonstick pans (without chemicals). Yes, you may burn some food at first, but that passes, and the nonstick, heat-retaining result is totally worth it. Expect your pans to blacken with use (blacker=more nonstick). The pans heat evenly, and retain that heat(unlike aluminum and nonstick), so food cooks more evenly and tastes so much better! Also, I learned that you DO NOT USE SOAP on these; just clean with a stainless steel scrubber and really hot water. Soap will ruin cast iron, as the seasoning will come off and it will rust. I suspect the reviewer who dislikes these pans probably doesn't know how cast iron cookware works. These pans are so nice to use, and they keep getting better and better with more use. As they are sturdy, I expect that they will stay with me for the rest of my life, then be passed on to future generations. This cookware is totally worth it. If you are wondering whether to try them, just do it you'll be happy you did.

These cast iron pans are heavy and appear to be of good quality except for the fact that after only two or 3 uses, I get black paint from the pan in everything I cook.I have some lodge cast iron pans and they are wonderful. Spend the extra $2 on lodge pans and you'll love them.The smallest pan in this set is useless.

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I purchased this set a month ago. Let me first say that this is a small skillet set be sure you pay attention to the listed sizes. I didn't and was a bit surprised at how small they were.

After reading the reviews prior to ordering, I made sure that I RESEASONED all three skillets prior to using and also used no detergents, only a brush and water to clean. I only used the largest skillet a handful of times before the coating started to come off! I decided not to go through Amazon and complain, but go directly to the manufacturer, Heuck. This is their response:

"Thanks for your purchase of Heuck cookware.The preseaoned coating is meant to be temporary it isn't a permanent coating.Normally it wears off with use in 6 months to a year; afterward the pan has to be seasoned.In your case, the use of the brush may have caused the coating to begin to flake off.Sometimes there are rough spots in the coating and part of the coating could flake.It doesn't represent a hazard, but you'll want to season the pan according to the use and care instructions right away to make sure it doesn't rust. You also have the option to return to Amazon for exchange or refund if you'd rather do that."

Interesting that because of the coating I did not have to SCRUB with the brush, so I doubt it was the fault of my brushing. I believe this to be the fault of poor manufacturing. I realize this was a cheap set and I guess I get what I paid for. Too bad really. I love cast iron and will continue to purchase cast iron, but never again any product from Heuck.

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This purchase was a big mistake.I want good quality cast iron for cooking.However, this black paint looking stuff on modern cast iron that is described as 'pre-seasoned' is nothing but another contaminant for our food.I have already seen too many of these in stores with the 'pre-seasoning' chipping and peeling off.I won't risk cooking in these even once.

Why can we not purchase cast iron that has to be seasoned by the purchaser the old fashioned way?At least then I would know what was getting mixed in my food. I didn't send these back to Amazon only because the shipping would have taken 2/3 of my refund.These will go in my next garage sale still in the original box and unused.

Also, I was not aware that these were Made in China until I saw the paper sticker on the bottom of one of the skillets.With all the dangerous contaminants that have made the news in the last year on products made in China I certainly do not trust that the 'pre-season' material is safe.If the Chinese found a way to make it cheaper with some dangerous substance they probably did it.

I did manage to find a vintage Wagner skillet of the size I need most listed on an auction site and purchased it.No 'pre-season' paint on that one.

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The "pre-seasoning" started to peel off as small flakes and then larger flakes until the bottom of the pan was significantly mottled. The flakes come off in the food, which can't contribute to a healthy diet. I would give this a minus rating if i could.

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Emeril by All-Clad E9649064 Pre-Seasoned Cast Iron Vertical Poultry Roaster Cookware, Black

This is a very well made pan.The surface is not as nicely finished as a Lodge product (number one in my book), it is manufactured in China.But the quality is decent and this pan will probably last forever. This in turn makes me wonder if I will regret this purchase.I've used it only once and to be truthful the "infusion" seemed to make no impact on the flavor of the chicken.Maybe I'm just at an age where most of my tastebuds are dead or perhaps I need to find some better recipes. For those who adore beer can chicken cooking this pan will probably be a big hit.

If you want to get a perfect finish on this pan rub it with a generous coat of shortening, warm it very slightly on the stovetop and then pop it into a 500 oven and turn the oven off.I always seal my cast iron just after baking homemade pizzas when the oven is super heated.Just don't put a cold pan into a hot oven.The surface will be glossy and perfect.You better have a good exhaust fan though, as the fumes are not too pleasant.

I love this pan!It makes the chicken brown nicely all the way around no soggy white spots on the back plus it gives the meat moisture you cannot achieve with just baking as usual.Being cast iron, it will last a lifetime (assuming you don't put it in the dishwasher or let it rust) and can be used on the grill as well as in the oven, under the broiler, and on the stove-top (not that I plan to do the broiler or stove-top.)The veges in the ring around the chicken are super delicious with the chicken drippings on them (probably not too healthy though.)I was surprised to see that the well in the middle was not as deep as the cone.The bottom of the well is only about 1/2 way down the cone.However, it is certainly deep enough to hold all the liquid you need to roast the chicken and not evaporate.

For a specialty pan, it was fairly expensive, but considering the durability and what it does to roast chicken (and veges) I'd say it is well worth every penny.You'll certianly never have to buy another one.If you can swing the purchase price, I would recommend you buy two, so you can roast two chickens at once.(Debone one and put it in the freezer for future eating in salads or soups.)

If you follow the instructions for care, you'll be happy with the pre-seasoning of the pan.

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I have been cooking two chickens at a time in a similar pan for about 5 years now. I can roast two chickens@ 350 degrees in exactly 75 minutes every single time. They're perfect and mouthwatering. My pans are now rusting and will soon need to be replaced (my husband put them in the dishwasher, of all things). I searched the web for hours and discovered this model. It includes the well (for wine, beer, etc.) that is also a "mounting post" for the chicken, as well as a place to pour water to catch the grease and increase humidity in the oven (as recommended for my pans). Many poultry roasters do not have both features. Since I havesuccessfully roasted at least 50 or more chickens with both of these features in the past 5 years, I'm sticking with this formula and will purchase two of these pans so I can continue to cook two whole chickens at a time in my over. It's going to be $120 to replace them, so I'm waiting until replacing them is an absolute must. (In addition to putting wine or beer in the well, don't forget to rub down the inside and outside of each chicken with something similar to McCormick's Grill Mates' Zesty Herb Marinade or Garlic Herb & Wine Marinade--two of our favorite flavors. When you pull your chicken from the oven, you'll have one as tasty as Costco's rotisserie chickens. I stopped buying them, because mine were turning out just as good or better!)

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Works great for chicken and veggies but also cooks ribs.I wrapped a rack of baby backs around it and put onions and veggies in the outer ring.It works great.The grease and excess BBQ sauce I slathered the ribs with was collected in the bottom and basted the veggies.

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I saw this pan used on one of Emeril's shows and fell in love with the idea immediately. After several "Beer Can Chickens" I had more than my share of fall over's and messes in the oven and grill. This pan offered of course great stability, it is heavy cast iron. Like all the rest of Emeril's cast iron I thought it to be a bit over priced (compared to Lodge Cast Iron) but in the grand scheme of things, properly taken care of, the lifespan certainly out weights the cost. The well is deep and holds more than enough veggies for 4-6 people serving (I only do 3). I've used it too for just sautéing vegetables and nothing works better than cast iron. I can't wait to try it on the grill. All in all, great product.

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Cuisinart GG26-30H GreenGourmet Hard-Anodized Nonstick 12-Inch Stir-Fry Wok with Glass Cover

As a professional chef I run across all sorts of cookware and kitchen gadgets that are supposed to be the latest and greatest for the kitchen. However, this wok just so happens to be the next best thing, and I picked it up at my local Le Gourmet Chef in Hagerstown, MD.

This wok does the job of providing even heat throughout your cooking process.The surface is super slick but gives you a nice foundation for stir fry's, stock reduction, or working up Pho Noodle bowl recipes.Cleanup is a breeze, with paper towel no less. The nicest feature is the stay cool recycled stainless steel handle.Some of the key features are:

* Exclusive Ceramica nonstick technology is PTFE/PFOA and petroleum free ceramic-based nonstick interior helps to reduce oil consumption and preserve the environment

* Hard anodized pan construction provides superior heat conductivity, requiring less energy to achieve desired cooking temperature

* Riveted stainless stick handle stays cool on the stovetop and is made from 70% recycled stainless steel

* Packaging is made from 100% recycled materials and is printed with soy ink

* Oven and broiler safe for

The deep rich browning created by this pan is uniform and flavorful.Don't let the competition sway you, cooking till black is not the new brown!So, if you are going green, get this cookware, it's certainly your next step! Simply put, the ultra smooth non-stick surface is smoother than glass; thus cooking requires little if no oil and clean up is a breeze with a simple rinse and wipe. I've been using this pan for several months now and can honesty say that it has stood the test of time even with my younger kids helping out at the stove.The finish is still in great condition without any pits, nicks or scrapes.

As long as you stay away from aerosol sprays you will have an enjoyable experience with this cookware or any cookware for that matter. If you must spray in your oil then I suggest you buy an oil mister because spraying from a can simply adds residue that ruins pans and takes away from the flavor of your food after buildup occurs.

For reference we had some pretty badly burned out old Teflon Calfalon pans so there was a lot of room for improvement when we bought these. We also have a hot point electric stove we cook on so the heat is controlled by turning the heating lights on and off at different intervals to modulate the lower heat temperatures (Not a steady heat source).The first part of the instructions for these pans was that you can cook effectively at lower heat levels.Absolutely true!We have stir fried and braised beef for stew with the heat on medium.It takes a little longer to heat up but once hot the temp seem to be more stable than the old PansSo far cleaning these pans is super easy. We almost don't need to because nothing sticks to them.A little hot water, a squirt of soap and some swirls with the soft brush and you rinse and done.My family feels better that we are not cooking with Teflon and we are not suffering our cause.

I would give them 3 Thumbs up if I had an extra

The only down side is the size of these pans.This is more a personal preference for our 3 person family. The saute pan and stir fry pan are more family sized than we are used and the 10" flat griddle is a little small for 4 pancakes. A 12" Flat round griddle would be a better for pancakes and French toast.

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This wok is terrific. You don't have to use any oil when cooking, it heats evenly and clean-up is a breeze.

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This is the first thing I grab when I need to cook something.The nonstick surface is really great.It's way safer than the teflon nonstick coating and way more durable than the ceramic nonstick coating from the kitchenaid cookware that I have.I'm gonna be switching all my cookware to Cuisinart GreenGourmet pretty soon.

Update:After 6 months of use, this wok sticks like a stainless steel pan.EVERYTHING sticks to it.You can forget about cooking eggs in this one.

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I tried many good brand non-stick pans and was fully aware of that they all end-up becoming "stick" pans no matter how well I take care it I do cook a lot though. But this one is worned-out very fast and I'm very disappointed. After half month of use, I don't think it can be called "non-stick" any more since I can't use it to fry eggs anymore. At that time, it was still ok to do stir-fry. After 6 months, everything will end up got stuck at the bottom of the pan. My husband and I really hate it cause it's so hard to clean especially we only hand wash it with warm soap water and soft sponge since we had it.

Now I've totally given it up. I go back to my faithful stainless steel pans they last forever and MUCH less sticky than this useless one.

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Calphalon Contemporary Nonstick 10-Inch Omelet Pan

There are a lot of things to love about this pan. First, it's heavy enough to keep eggs from scorching. Second, it's truly non-stick...even using cooking spray, our omlettes slide out of the pan in one beautiful piece. Third, it's got great heat conductivity, which allows for even cooking (critical with omlettes, fried eggs, etc.) Fourth, it's so easy to clean, I reach for it for more than just cooking eggs. We use it as a small saute pan and our vegetables never stick.

The pan can also be put in the oven to keep food warm, a nice feature. This was a real find.

This is indeed a great pan, nonstick surface is wonderful and it conducts heat beautifully on my smooth cooktop.The coating did, however, bubble just to the side of the rivets inside the pan.

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We bought this pan 1 1/2 years ago and use it a lot, but the non stick part is coming off and we never put it in the dishwasher and only use the plastic utensils. so.. for $29.50 it's okay, but don't expect it to last a life time. calphalon will send you a new one, but you have to mail in your old one first...

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This pan is well worth the price that I paid for it. Cooks as expected and easy to clean.

But, I had to give it only four stars because the non-stick surface is starting to lift off a bit after only eight months of gentle 2-3 times a week use. I had expected a longer life for the "Triple-coated" nonstick surface.

UPDATE:December 17, 2009...ONE STAR for this cheap junk.

Within a few weeks after I wrote the first review the non-stick surface of the pan was peeling so badly that my wife stopped using it and hid it in the back of the cabinet. I found it there this November, and remembering that it had a "Lifetime Warranty" I shipped it back, via UPS per their instructions, at a cost that equaled 1/3 of what I paid for the pan.

Calphalon received my pan, which had been manufactured in Toledo, Ohio, on November 13, and today, December 17, I received a replacement pan back. Big problem though. The replacement pan I received back weighs about 30% less than the one I sent in, and the quality of workmanship is less than half the quality of the pan that I sent to them. So, the pan I received back is only worth about half the value of the pan that I sent in.

It was no big surprise to me to read on the carton that the new pan came in, "Made In China." Do not buy the "new" Calphalon pots and pans because you will NOT get what you pay for.

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I have had this pan for several--maybe five--years; it didn't cost much, it's been used more than any other pan I own, it owes me nothing, and it is only now beginning to lose its non-stick properties. I do have a smooth cooktop; the pan has not warped. I've used it at many different temperatures, for both quick and long cooking.

I came here thinking about buying another one, and I read the reviews to see if I had merely been lucky, or if buying a replacement was a good idea.

After reading, I have concluded that my kitchen habits probably leave a lot to be desired. Well, I do use plastic utensils on it. But I long ago decided that if putting a pan in the dishwasher will ruin it, then ruined it will be. I have _never_ washed it by hand. I have not been careful about temperatures or storage. My theory about the water temperature for soaking is that if it needs to be soaked, the nonstick coating isn't working and it's time to buy another pan. It has received no TLC from me.

I admit that, because of the dishwasher, the outside of the pan looks pretty crappy--excuse me, I mean it looks a bit mottled and unattractive.However, its cooking properties have not been affected, and I don't display my pans, so who cares? Some probably do, but I don't.

At this age, it has lasted a very respectable time for an inexpensive nonstick pan, and I think I will indeed buy another one, particularly because the glass lid from the 10-inch everyday pan also fits this one.

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Woll Nowo Titanium 12-1/2-Inch Fry Pan with Detachable Handle

Non stick is really non stick. Very uniform heating because of the bottom construction which will probably reduce/eliminate warping. The lid fits securely and the removable handle is a great convenience.

German quality wins again. This nonstick surface trumps anything on the market today. Titanium treated pans from Woll are scratch resistant. The frying pans I ordered are very heavy and have interchangeable grips. NOTHING will stick in this pan….Nothing! You can't go wrong by purchasing any product from Woll. It will be the last cookware product you will ever buy.

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My parents who live in Germany actually got me to try this pan. After over 3 years of use there is no chip or cracking and I use this pan a lot. Whenever I make pork chops I fry them at a very high temperature first. That was really bad for my teflon pans since you should only use those at low temps.

Before purchasing the Woll pan I contacted the main company in Germany and they confirmed that their products can be used at high temps. It does not seem to hurt this pan at all. The only thing you should do is to heat up the pan first and then put the oil in. Also do not use butter or low heat oils while cooking at high temperature. That is not good for any pan. I usually use Crisco.

I also handwash all my pots and pans.

Over time I will replace all my pots and pans with Woll products!!!

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A friend of mine in another country recommended these pans when I asked what do they replace teflon with. It's the best pan ever. Nothing sticks to it and it has easily replaced two nonstick pans and my cast iron pan. The detachable handle is just brilliant and very sturdy; it turns into a casserole and goes straight into the oven when you need to. I am glad the nonstick layer is made with ceramic. I want to cook everything in this pan!

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I cannot say enough about this pan. Over the years I have spent a bundle on All-Clad non-stick pans that I've ended up throwing in the goodwill box because they chipped and scratched over time.After reading about the dangers of non-stick surfaces, I found this line of pans while researching alternatives.I started with the 8 inch nonstick pan, and after a few weeks of being amazed by how well it performed, decided to get the 12 1/2 inch pan to add to my collection.The fact that the handles detach means I can fry eggs as well as make frittatas, cornbread, and even upside down cake in the same pan.The pan also heats up evenly and gets very hot over medium heat, so that you can get a great sear on steaks and scallops, and then remove the handle to throw in the oven to finish cooking.And no matter what I throw in the pan, there is no clean-up at all, just swish with hot water.I still use my collection of 14+ pieces of stainless steel All-Clad pots and sauce pans, but will stop buying their frying pans. Wish they would add a larger saucepan for oatmeal/polenta...

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T-fal E938SA74 Professional Total Nonstick Oven Safe Thermo-Spot Heat Indicator Dishwasher Safe 10-

This is the best T-fal I have yet!! This Professional set is by far thicker and heavier than any of my other T-fal. The pans are nonstick and the bottoms are stainless steel. They have heavy glass vented lids, and cushion grip handles. Even the pan handles are put on sturdier with 2 rivets as opposed to most pans that have one screw that comes lose.I would definitely buy this professional line again. I've tried many brands of cookware and I love T-fal the best. I'm hard on my cookware because I cook and bake and can continually, T-fal holds up. I buy T-fal singly and in sets to add to what I have... I love it!

10/16/11 I am continuing to use my professional T-fal set and as much as I have used them, they continue to look new! They cook evenly and they clean up wonderfully.I love, love, love them!!I wouldn't trade them for anything else.

For less than $100 this set is very good value for money. If you have an induction cooktop, this is certainly one of the cheapest sets you can buy.

Pro's:

1/Very good non-stick. I have had my set for over a year and they just wipe out with a dishcloth. They are dishwasher safe, although I rarely bother as it's so easy to do them by hand.

2/Value for money with two frying pans, three saucepans plus dutch oven.

Con's:

1/The pan's are small, which I mostly find useful, but you may find yourself wishing for a 12" frying pan and a 4 quart saucepan on occasion.

2/The bases have warped on the 3 quart pan and the 10" fry pan. This is a minor annoyance on my induction cooktop, as perfect contact is unnecessary. My guess is that the same would be true for gas, but this would be an issue for those with regular electric cooktops.

I would probably buy t-fal again, but I would be tempted to upgrade to Circulon Infinite, which has much heavier bases not subject to warping. Basically you get what you pay for, as Circulon is considerably more expensive than t-fal.

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We purchased this cookware after reading the above review stating that it works on induction cooktops AND after it came up under a search for "induction cookware". Well, after waiting way too long for this to arrive (it took acehardware outlet over a week to ship it out) we found that it does not, in fact, work on induction. The box itself states that it is "suitable for all heat sources except induction." They are hard anodized aluminum.

Overall, the cookware seemed nice enough nice comfy grips, not-too-heavy, and glass lids. They just aren't what we were hoping for.

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The little woman says she loves these pans. The coating does not peel off. I was getting tired of buying and throwing away pans because their non stick surface was in my dinner. This set has a heavy bottom that cooks food faster than the regular pans. These pans are non stick on the outside also and are very easy to clean. I would have paid much more for this quality but these were quite reasonable to me. The red dot in the middle is a nice added touch to a very good set of pans. The lids fit perfectly and have the little breather hole. I think they are a nice looking set also.

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Set looks great. Couldn't wait to cook with them. Cooks very good. The nonstick seems to be great quality for the price. Handles don't heat up; don't need potholders so far. Like the glass tops for ability to see food cooking. But I'm wary of them breaking by accidentally dropping. Never used glass tops before. Like the silicone on the handles; great idea. Like the bottoms of the pots, too. Like that handles are riveted. Also, the heavy weight of the set. Not overly heavy; just feels sturdy. Overall, I am very pleased with this set.

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Deep Fry Pan, 8-Inch, Black

Ok, it is not exactly an 8 inch pan. As other reviewers have mentioned. But, so solid and heavy. Made me order another larger back Silgaran pan. Too bad Amazon does not carry more of them and the matching lids. Maybe not as no-stick as some pans but it always does clean up nicely. Cannot imagine it not lasting forever.

I bought this pan due to the Silit brand. I thought it would be a non-stick pan. It's actually a fully-stick pan, that means every kind of food sticks to this pan from day 1. I kept trying to use it with less or more oil and it still sticks like crazy. Would never buy this brand again. Not sure what they did wrong with the make of it even though the shiny coating which I believe is ceramic is fine.

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Rachael Ray Porcelain Enamel Skillets

I love this little frypan.It is nonstick, heavy, and the silicon handle does not heat up.Eggs cook well in it, and cleanup is easy.You will need to use tools that are made for cleaning a teflon coating. I love look of the color orange on my stainless stove. I'm going to get the next bigger size, too.

I just got this pan and so far am very pleased with it!It was inexpensive, it heats well and evenly, plus I love the orange!The reasons I chose it are the price, the style, and most importantly in addition to those is that it is oven safe to 400 degrees.I believe that if you go any less expensive they are not oven safe.Great buy!!!

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Bought this for my grandma last christmas because she loves rachel ray. Bottom line, this pan is great for the money. She loves to fry eggs in it all the time. We have had no problems with the non-stick coatings. All is working well!

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Bought this pan in August really loved it but suddenly the finish is peeling off its totally ruined. I took good care of it, didn't use any metal on it and cleaned it with the proper pot cleaner as well. I'm hoping they will honor their warranty.

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I bought this because my cookware is stainless steel and I wanted a non-stick pan for eggs.I bought mine at a discount retailer for roughly the same price as is being offered on Amazon, which I think is an excellent value.I love this little thing.I usually like to cook my eggs over easy, and it's a simple process with this pan.I add a little oil to the pan (Zoe Extra Virgin Olive Oil, 1-Liter Tins (Pack of 2) is my brand of choice).Once the eggs are set on the bottom, they flip easily.Any time I've broken a yolk it's been because of my spatula work.And I really don't even need a spatula to transfer them to the plate when they're finished they'll slide right out.

If there's one issue, it's that the oil can be a bit hard to completely wash out of the coating of the pan, leaving behind that greasy look and feel.Simple enough to solve:I leave mine to sit soaking with a drop of detergent throughout the day and when I come home in the evening, it cleans up perfectly.

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Silverstone Culinary Colors 8 Inch Black Non Stick Skillet

I love this skillet, it is heavy, but the handle does not make the skillet sit crocked on the stove. Wish I could get a bigger one.

This skillet is very well made and am very pleased with it.Has a non stick surface and is made of a heavy duty aluminum.I would recommend this to anyone.

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All Clad Stainless Steel 13-Inch French Skillet with Lid

As with all All Clad products, this skillet is solidly built and performs as advertised. The helper handle makes it easier to use with heavy loads, but harder to hang up with my other pans since the space I have isn't as big as this pan is long. The included instructions say not to use salt directly in the pan as the pan will become discoloured or pitted; The first time I used the pan, I salted my fish fillet prior to placing it in the pan and the pan became pitted immediately. I don't mind that much since it was going to happen eventually.

All-Clad is a brand of cookware I am familiar with and this is a recent gift I feel so fortunate to have been given.

First, I love the overall high quality construction. When I'm cooking with this I know I'm definitely cooking with one of the very best skillets there is.

Two, I am not too thrilled with Teflon coatings and this provides a stainless steel inside which helps keep food from sticking, without Teflon or similar coatings.

Three, though it may not be very important to some, I love the look of the skillet. It just gleams. I love the bolts holding the handles in place.

Three, the handles don't get hot. This to me is very important, because when hustling in the kitchen, I have accidentally opened pans without a mitt and gotten my fingers burned.

Four, the heat is evenly maintained and will not burn in certain spots.

I am just thrilled with my skillet.

Everyone has their preferences and I prefer this skillet to my others and the lid fits perfectly and both pieces are very easy to clean and keep the high shine.

I love it and recommend it.

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Most of my cookware is nonstick, but I needed a large skillet with a lid that could handle high heat in the oven. I decided to use it to make my spaghetti sauce today. I fried the Italian sausage, then the meatballs, ground beef, and then I sauteed the onions and peppers and finished with the tomatoes and let it all simmer. I was shocked when after all of this the pan was spotless using only my dish sponge and liquid soap. Cleanup was as easy as my nonstick. I don't expect it to always be so, but this was amazing. This was my firt tri ply, and the even heating was dramatic. I had intended for this to be the last piece of cookware I would ever need, now I plan to replace a few of my nonstick pieces with All Clad.

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I thought I would love this pan but I'm not so sure.I tried to find the exact measurements online prior to my purchase but they're hard to locate.Anyway, it's thinner than other All-Clad stainless steel skillets that I've handled so I may be returning it.

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My wife wanted a hybrid induction/radiant range for our kitchen remodel.We have mostly copper bottom RevereWare pots that won't work on the induction top.So, I decided to buy this All Clad pan as the first step in revamping our cookware.This pan is noticeably heavier than the RevereWare.I have been impressed with how well it works with the induction range and actually enjoy cooking with this well designed skillet.My wife's reaction was lukewarm and she didn't seem too excited about this dazzling piece ofkitchen art.

That apathy changed when we went to a cooking demonstration while we were staying at the Greenbrier.The kitchen there uses All Clad pans and I had to point that out to my wife.It was actually this pan that the chef used during the demo.We talked with the chef after her presentation and I asked her opinion of All Clad.She raved about the brand, saying that they hold up really well even with the constant use and abuse of a professional kitchen.After this conversation, the wife seems more appreciative of her gift!

We want to continue building our collection of All Clad cookware and this was a versatile starter.

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Cuisinart French Classic Tri-Ply Stainless Non-Stick Skillets

I wrote this review on another product page Calphalon Unison Nonstick 8-Inch and 10-Inch Omelette Pan Set as I purchased them both specifically to compare them:

Nearly 10 months ago I purchased this item at the same time as another product, Cuisinart FCT22-20NS French Classic Tri-Ply Stainless 8-Inch Nonstick Skillet, specifically to compare them and guide my future purchases. After extensive daily usage of both products I can share my perspective and hope it helps others. I will be comparing only the 8 inch Calphalon pan to the 8 inch Cuisinart.

The Cuisinart product is a classic pro-style pan that seemed perfect for what I was after. That said, I was drawn to the Calphalon product by the attractive pricing and decent product reviews I found here on Amazon and elsewhere on the web. I am an avid appreciator of omelettes and there is no better task to test the sticky-factor of a pan than with omelettes especially as I am a flipper, not a folder.

I found both the Cuisinart and Calphalon pans to have good feel to them. The handle design and the weight of the pans is slightly different. The Cuisinart handle arcs higher which I preferred a bit more. The slope of the sides of the pan on the Calphalon is steeper leaving a larger cooking surface area on the bottom. For an omelette flipper the Cuisinart's less dramatic slope made it easier. That said, after a couple weeks of use I could achieve the same results with either.

Both pans perform well as a non-stick surface product. Very little effort to keep things from sticking and it required little to no butter or oil to get that result from both. These surfaces on both pans seemed to perform better once "broken in" even though that's not generally a characteristic of this material.

Now for durability. I invest way too much in cooking gear to use sharp tools on them. So I stick with just plastic tipped tongs or a silicone spatulas. Period. Regardless of my efforts, both pans are showing signs of scratches on the cooking surface a very disappointing finding. The Cuisinart looks to have held off scratches much better than the Calphalon. I expect that to start affecting the non-stick capabilities in a couple years as the scratches worsen. Both items are labeled as dishwasher safe and I did take advantage of that and it worked out well. The external surface of the Calphalon is easier to care for than the stainless surface on the Cuisinart.

So, it would seem that for half the price the Calphalon performed very well against the Cuisinart. The longevity of the Cuisinart will likely be the differenciator in the long run. But since I received two pans for pretty close to the same price in the Calphalon offering it really does win my vote in the end.

I just love it. Doing eggs mixed with cheese is a breeze.The price can't be beat for the quality you get.I highly recomend it for anyone expert or not. It heats up and holds the heat at a lower temp. Clean up is no prob. since nothing sticks.

Buy Cuisinart French Classic Tri-Ply Stainless Non-Stick Skillets Now

We have had midrange pots/pans in the past.THese are our favorite series ever.The non stick works better than any nonstick we have used and looks great.

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

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

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

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

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

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

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

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

Read Best Reviews of Cooks Standard NC-00239 12-Inch Ply Clad Stainless Steel Fry Pan with Dome Lid, Multi Here

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

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

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

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

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

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Clipper 215-00158 4-Inch Pizza Roller Disc Knife

I am very impressed with the high quality of this four dollar pizza cutter. The 4" wheel is sharp stainless steel, the metal arm is carbon steel and the handle is solid plastic. It's put together very well. The sharp wheel cuts through the hardest of crusts and toppings with ease! and slices raw dough for baking like a scalpel.

What a well made little cutter for the price.Actually, I shouldn't say little.I didn't notice the 4" wheel size when I bought it.Never seen one this big.I use it mostly for cutting pastry and it works great.

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Farberware P08-035 knob fry pan.

Bought it for a glass lid, but the thread was wrong. Forced the screw in to form new threat and it solved the problem.

I ordered two knobs to replace the ones on lids of very old Farberware.The knobs did not screw all the way down, flush with the to top of the pan lid, but close enough not to notice.

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The knobs did not come with any screws........will you send for what I totally ordered?I will awake your reply.Thanks for asking.

Read Best Reviews of Farberware P08-035 knob fry pan. Here

Knob is smaller than the one currently on the pan but will work perfectly fine. Recommend the knob be sent with the appropriate size screw so one doesn't have to be purchased separately at the hardware store.

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Calphalon Contemporary Nonstick 12-Inch Everyday Pan

My wife is an excellent chef. We eat high-end restaurant quality dinner virtally every night. We bought a set of non-stick pans quite a number of years ago, and one pan was used so much that she essentially wore it out and the non-stick surface eventually failed. The pan that she liked so much, and used almost every day was a pan that is very similar to this pan. The pan has no long handles, but rather two short handles, one on each side, making it very easy to grip and control. When I started to look for a replacement, I immediately found the Calphalon Everyday Pan. The first one I bought was the hard anodized 12" pan. She loved it but she also wished that it was non-stick. I also bought the 10" non-stick at the same time as this first pan. She loved that one also and used it all the time, but needed the 12". So, we turned around and bought this non-stick 12" Everyday Pan. She literally uses one of these three pans (almost always the 12" Calphalon non-stick) every day. Since I do the dishes, I am aware how much of a daily pattern it is. These pans are fantastic. We both particularly like the two short handles used on these pans. You get tremendous control of the pan with the two small handles compared to the one long handle or even the combinations of one long and one short handle. if you have never used one of these pans, you owe it to yourself to buy one and give it a try. My guess is that would will find it one of the most useful and versatile pans in the kitchen. Wonderful product by a wonderful manufacturer!!

This pan is the pefect pan for so much of my cooking.

It is for that reason that I am so frustrated with the amount of heat the side handles and the top handle retain.

I have never burnt my fingers as much as I have with these pans.

The non stick surface is amazing, and the pans clean up in a second.

They would get a five star if they threw in a set of insulated handle covers.

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I use it EVERYDAY!I can sear/brown my food and put into the oven to finish cooking!No more dirtying a skillet AND a baking sheet!The only think I DON'T use it for is soups and stews.Clean up is an absolute breeze.I used to be a fan of T-Fal not anymore.Like they say "You only get what you pay for!"Paid $79 here at Amazon worth every penny!

Read Best Reviews of Calphalon Contemporary Nonstick 12-Inch Everyday Pan Here

Great pan and great size.Rarely does a day go by when I don't use this pan, if not at breakfast then surely by dinner.One-pot meals, frittatas, braised chicken... you name it.

The non-stick works well, the glass top is nice and heavy, and the pan is durable and cleans up like a dream. Oh, and I simply love that I can put it in the oven!

I had originally been looking for a pan that would replace an old deep skillet.This pan isn't quite as deep as my previous skillet, but it still works well in our house.One thing that drew me to this pan was the idea of the two handles one on either side.I've found them to be very practical and it works great on a busy, crowded stovetop.Just keep in mind that if you are trying the two-handled pan for the first time, pouring off liquids is a little more difficult; the long-handle on other skillets give you leverage as you tip the pan and it keeps your hand away from the heat.With this pan (and others like it), you have to hold on with a potholder as you pour or strain.The handle on the lid also gets quite hot, but just remember to lift it off with a potholder and you're fine.

I'm quite pleased with Calphalon and after this purchase, I bought a grill pan and an omelet pan as well I love them all so much I rarely use anything else!

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I have had this pan for several years (in fact, I own three, in different sizes).It cooks very uniformly, and it has proven to be very long-lasting (I wash it always by hand).It is also very easy to wash and maintain.It works very well over glass cooktops.It is very much better than the common cheap aluminum pans: the non-stick material is much better applied, and has no tendency to peel, and the heat distribution is much more uniform.

I recommend it highly.

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Chef's Secret 22-Piece Element Super Set

Hi y'all,

If you've read any of my other reviews, you know I try to tell you what I think about the item, rather than gush or slam emotionally.

I got on the waterless cookware research kick after attending a Saladmaster party. I loved the idea of waterless for the health benefits and flavor of the food, as well as the quality of construction of the surgical steel pieces. My husband is a full time seminary student, and I homeschool our children. There is no way we will ever be in a position where $2000-5000 for a set of cookware will be a good buy in our opinions. I am not impugning Saladmaster, at all. I'm saying we can't afford it, and even if we could, I don't have it in me to shell out that much money for pans.

What anyone considering this cookware needs to consider is that waterless is a distinctive, and probably a new way of cooking. It requires adjustment in practice and thinking unless you already cook waterless. The idea is to cook the foods at a low enough temperature (212 degrees F or less) and with as little liquid as possible so that the majority of the nutrients are not cooked out and additional calories from fats/oils/grease are not cooked in. The natural flavors of the food really do come out when cooking waterless. It is a technique that requires a little patience and maybe some practice if you are in the habit of bringing something to a boil and cooking it until it is done. Waterless cookware does not mean you won't burn dinner if you are not paying attention. That is not to say you can't use these pans exactly the way you use other cookware--with water. If you want to cook waterless, you have to be in the kitchen until the steam valve whistles so you can turn the heat down to low or off. The food continues to cook from the steam and it's own liquid. The instruction manual that comes with the cookware has recommended cooking times for vegetables, and those should be followed because when all the liquid evaporates, the food will burn. If you're leaving the burner on, and you're leaving the kitchen, set a timer to come back and turn the burner off. Also, you have to use the right size pan for the amount of food you're preparing. The bottom of the pan needs to be covered with food, or the natural moisture in the food and the little water that clings to rinsed off vegetables cooks out too fast, and the food will burn. Other waterless cookbooks are avaliable, and I recommend getting one so that you can learn how to adjust your favorite recipes to the waterless cooking method.

I found other sets on-line, and the affordable ones are made by Maxam--if you have Maxam, World's Finest, Chef's Secret or Steam Control, Maxam made it. The expensive ones are made by Regal--Saladmaster, West Bend, etc. Regal sets are made of T317 (grade)surgical steel, and there is little difference in quality between the T317 and T304. Maxam offers T304 surgical stainless steel in 5, 7, and 9 ply (layer) construction, though I've been told the nomenclature has changed slightly so that the layers are more easily understood. Mom gave me a set of the 9 ply, and it is fabulous.

The quality is outstanding. The company has been in business since the 1950s, and when you look at and use the pans you can see why. They have a mirror finish and are very heavy, especially compared to standard metal cookware--even stainless steel. The multi-layer construction is incomparable to the standard 18/10 stainless I'm replacing, and I was using one of the nicer sets. The handles are sturdy and stay cool when cooking. The set is completely self-stacking, which is significant. Other cookware can be stacked, but the lids slide around, and the cookware slips off if it isn't balanced just right. These lids lie flat under the rim of the pan, which makes a flat surface for the next pan to set on. Nothing slides around or crashes the second you close the cabinet. The set comes with a lifetime warranty, excluding handles. I don't expect the handles to wear out in the next several years because they look sturdy, but if they do need to be replaced, they can be easily replaced with a screwdriver (as opposed to having to replace the whole pan when the handle comes off) and they are inexpensive to purchase from the company.

The price is excellent. You can't walk in Linens & Things or Dillard's/Foley's/Macy's and get a full set of cookware of this quality for the price. You probably can't even get a bigger set. Most of these waterless sets run between $200-300, depending on which ply you choose. Some websites charge more than $300, but do not pay it. There are too many out there that sell for $300 or less. Even if the handles break, or you drop one and break your foot, you can buy 10 sets of this waterless and still come out cheaper than the any of the Regal lines.

Clean up could not be easier. The pans are all dishwasher safe, and everything comes off by hand very easily. I scorched butter beans last week. I was not sure how much water was needed to cook dried beans, nor how long to cook them, and I burned the bottom layer badly. Butter beans(large lima)are very starchy, and nothing is more difficult to scrape off of a pan besides blackened, carmelized, starch. I followed the directions in the manual by scraping out that which could be salvaged, adding water to the pan, returning it to the stove, and bringing the water to a boil. When it was boiling, I scraped the scorched food off with a wooden spatula. I have have not had burned food come off teflon that easily. My standard stainless was a real pain to clean up when things burned--I've had to do the dryer sheet trick, and not had alot of luck with that. I don't generally burn dinner, but we've all done it occasionally. I was actually worried about having to clean this one up because the pans were brand new, and I didn't want to scratch them to get the black off. I need not have worried.

I really like this set, and I won't buy any other kind of cookware. This set passed the Saladmaster baking soda test, and the fresh/frozen vegetables I have cooked in it taste better than they do when cooked in standard cookware. The meats have been more flavorful, juicier, more tender, and absorbed the seasonings better. It takes less time to cook dinner, and l don't have to worry about a pot boiling over. I am glad that more of the nutrients are staying in the food I cook, and the price is unbeatable. I don't know whether or not you can boil an egg with a wet paper towel in these or not (because I haven't tried it yet), but for less than $300 and better quality than the mall, I don't care.

If you want to know exactly what you are going to get, read on for an intricately detailed description with references to the product pictures that I uploaded...

This set is not what I expected. I thought that this was a name brand, but there are no markings anywhere that say "Chef's Secret" and all pieces are made in China.

The bottom of the pieces are stamped "Multi Ply 12-Element; Surgical Stainless; Waterless Greaseless" (see pic). The inside of each handle is stamped "Mfg. in China, Nat'l Headquarters USA" but is too light and small to take a picture. The Limited Lifetime Warranty is backed by "CSC," which has a P.O. Box address in Dallas, Texas. I am assuming this is the US Headquarters.

Brand name and country of origin aside, these pieces are very solid/durable, look beautiful, and are a pleasure to cook with. In my opinion, they are well worth the "discount" price that Amazon and other retailers are selling them for, but I would not buy them at the "list" price.

The KTSS22 set includes the following 22 pieces:

(1) *1.5 qt Saucepan with long handle;

(2) Thermo Control Lid for 1.5 qt Saucepan;

(3) *2.0 qt Saucepan;

(4) Thermo Control Lid for 2.0 qt Saucepan;

(5) *3.0 qt Saucepan;

(6) Thermo Control Lid for 3.0 qt Saucepan;

(7) Medium Mixing Bowl or Dome Cover for 3.0 qt Saucepan;

(8) Plastic Lid for Medium Mixing Bowl or 3.0 qt Saucepan;

(9) Steamer for 3.0 qt Saucepan;

(10) Fryer Basket for 3.0 qt Saucepan;

(11) Side-Lift Handle with Plastic Grip for Fryer Basket;

(12) Grater for 3.0 qt Saucepan or Medium Mixing Bowl;

(13) Center-Lift Handle for Grater;

(14) *7.0 qt Roaster;

(15) Thermo Control Lid for 7.0 qt Roaster;

(16) Large Mixing Bowl or Dome Cover for 7.0 qt Roaster;

(17) Plastic Lid for Large Mixing Bowl or 7.0 qt Roaster;

(18) Adapter Ring for Fryer Basket or Grater to fit 7.0 qt Roaster;

(19) 10" Skillet;

(20) Thermo Control Lid for 10" Skillet;

(21) Suction Knob for Dome Covers;

(22) Whisk;

(--) "Instruction Book for Waterless Cooking" (English and Spanish);

(--) Limited Lifetime Warranty

(*) These are the top volume measurements on the inside of these pieces, but they will actually hold more if you fill above this level.

Each piece has a mirrored finish on the outside and a satin finish on the inside cooking surface and bottom encapsulated heating surface (see cleaning note at end). There are several pieces that fit snugly into each other for various combinations of stack cooking. The plastic lids fit into, not onto, the mixing bowls (see pic) and form a tight seal.

The insides of the Saucepans and Roaster are marked with volume measurements in quarts (see pic). Each handle is attached with two rivets (see pic) and has a black plastic insert that insulates the handle and gives the pieces a finished look.

The Thermo Control knobs (see pic) are, in my opinion, more novel than practical. They make the pieces look interesting, but I have not found them to be very useful for the type of cooking that I do regularly.

One reviewer commented that the lids rest in the handles; however, the 2.0 qt Saucepan is the only piece in my set that does this (see pic). The rest look like they might fit if the plastic handle inserts were removed, but I am not certain.

With regards to the review about the metal melting, the instructions warn that the pieces might melt if left dry over a lit gas burner or hot electric element for prolonged periods. They also advise "NEVER PLACE COOKWEAR UNDER A BROILER" (the only instruction in all CAPS). Unfortunately, there is no mention of use in a conventional oven or maximum safe usage temperature.

According to several other online retailers' websites (via web search), each of these pieces is made of "XL304A" "Surgical Stainless Steel," which is a carbon-free, nickel-free, alloy of the following elements:

(1) Chromium: gives metal its corrosion resistance;

(2) Silicon: an excellent heat conductor;

(3) Manganese: prevents rust and corrosion;

(4) Copper: an immaculate heat conductor;

(5) Molybdenum: used for hardness & strength;

(6) Columbium: used for its corrosion resistance;

(7) Titanium : corrosion resistance & strength-to-strength ratio;

(8) Vanadium: stabilizes against oxidation;

(9) Cobalt: for wear-resistant;

(10) Iron: for weight and strength;

(11) Stannum: resist corrosion, especially from salt;

(12) Lanthanum: increases strength.

A chain is as strong as the weakest link. In this case the weakest link is Stannum (Latin), which is better known as Tin, and has a melting point of 449 degrees F (according to various sources via web search).The overall melting point of the XL304A alloy depends on the percent composition of each element in the alloy and is probably much higher than 449 degrees F, but I could not find a source to verify any more information on this alloy. I will contact CSC for more information on maximum safe usage temperatures and post if they respond.

Another reviewer who actually baked with these pieces noted that the plastic in the thermo control knob or handle inserts can melt in the oven. Fortunately, the handle inserts can be easily removed with a Phillips screwdriver (see pic) and the Thermo Control knob can be easily unscrewed left over the top, or "lefty-loosey" (see pic).

I have not used these pieces in the oven yet, but I might try at some point. If I do, I will remove the plastics, but I am not too worried about the metal melting since I rarely bake above 350 degrees F. Of course, I'm not an expert and recommend that anyone who chooses to bake with these pieces proceeds with caution and at their own risk. Aside from melting, the instructions warn that high temperatures may cause blue or golden-brown staining/discoloration (see cleaning note at end).

As mentioned above, the pieces are covered under a Limited Lifetime Warranty, backed by "CSC" with a P.O. Box address in Dallas, Texas. The warranty covers manufacturer's defects but does not cover handles and knobs (or melted cookwear). The warranty states that CSC will repair, replace, or return the piece within 30 days. The owner pays shipping both ways whether or not the piece is covered under the warranty.

The included "Instruction Book for Waterless Cooking" (see pic) is a handy reference and is well written; albeit, brief. It notes various advantages of Stainless Steel, gives basic care instructions, and outlines basic usage with cooking recommendations for different types of food and various recipes. Regardless of the instructions, you will probably burn a few things as this cookwear takes a little getting used to.

A note on cleaning... Stainless steel is supposed to "stain less" than regular steel but it doesn't mean that it will never stain. Burnt-on food and stains come up easily with boiling water or after soaking and scouring. BUT, you won't want to use a scouring pad on the exterior because it will be almost impossible to polish back to a mirror finish. Go to your local market or hardware store and purchase some stainless steel cleaner to keep the exteriors gleaming.

Happy cooking.

-leffingw

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I've had this set for several years and absolutely love it.Clean-up is a breeze and yes, I've burned things in these pots.Soaking the pan removes most of the burned-on food an SOS or Brillo pad takes care of the rest.The lids can rest in the handles when you need them to a feature I really like.The set also allows for stack cooking a great help during the holidays!The waterless/greaseless method of cooking allows the natural flavor of foods to really pop.Don't add salt to vegetables they will taste way too salty if you do.Try cooking corn on the cob in it it comes out tasting like it's been salted AND buttered!Start out anything you cook on medium heat and then lower your temperature to medium low or low for the remainder of the cooking time.You should never have to use high heat ever again.Try stuffing a whole chicken with peppers and onions, throw in some potatoes and carrots, and you'll have one of the most wonderful meals ever season the meat only.The leftovers make the best chicken soup ever!Or season a roast as you normally would, throw in peppers, onions, potatoes, carrots the meat actually absorbs the pepper taste and it's great!I've never used this cookware in the oven, so can't attest to its ability to withstand external heat the look of the handles seems to preclude oven use, though.Also, be aware that food cooks much more quickly in this cookware, so be careful to not overcook it.The longer you cook it after it's done, the less juice you'll have.

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I recieved this as a gift, and I absolutley love it! I am 23 years old and am just getting into cooking, the kind that doesn't include a microwave or boxed dinners. The first time I used the large pan was mildly irritating, because alot of the food stuck to it and it was a pain in the @ss to clean the burnt blackness off the bottom. Then, after reading the instructions (I like to use things without reading the instructions)it said that this cookware should NOT be used on high heat. You can by all means cook things that require high heat in the directions, but just turn the dial to 6 instead of 8 or 9. Once I figured this out I never had any more burnt pans or food stuck to the bottom. Also, these pans retain heat for a longer amount of time than regular cookware. I have turned the stove off and watched the food continue to cook for 4 to 5 minutes before simmering down. Overall, this cookware is very solid and well made, but you can't just start using it like you would your regular old cookware. It's made differently, with different materials and more layers so you have to read the directions, but once you get used to it you will never go back to "regular" cookware!

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I've been using this set for 4 years now. The pots and pans themselves are great; they cook evenly and clean easily. My biggest complaint is the knobs. Up until 6 months ago I didn't have a dishwasher, so I had no problems because I was washing everything by hand. Since I've started using a dishwasher the plastic part of the knobs on the lids has become brittle and started breaking off. I have tried finding replacement knobs that fit but because the bolt that holds the knob on is attached to the lid, it's very difficult to find a knob that fits the exact length and diameter of that bolt. My husband is so fed up he's insisting I find a new cookware set.

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