All-Clad Stainless 2-Quart Saucepan

I have read people's comments about the relatively small diameter (6") of All-Clad's 2-quart saucepan.I find that the narrow diameter of this pan maintains a very hot, moist "atmosphere" in the upper region of the inside, even with the lid off.Because of that, the top of the food in the pan benefits from the radiant heat above it as well as from the physical-contact heat of the bottom and sides of the pan, even as you are adding ingredients and stirring, and with little loss of moisture from the food.The narrowness of the top of the pan helps prevent the wafting away of heat and moisture.(Using a long-handled stirring tool helps to protect your fingertips from the steam!)If you find that you are filling this pot with food, you really should transfer the food to a larger pot.In the 2-quart pan, leave enough space above the food for the "head of steam".A truly wonderful design!

I recently purchased the All-Clad 2Qt. Stainless Saucepan.The pan is heavier than most saucepans I have used in the past, but the added length of the handle more than compensates for the additional weight.

I found the pan to be extremely adept.I found that the heat transferred evenly throughout the cooking process.My ingredients did not scald or burn.

I have purchased premium cookware (I thought) in the past, but the All-Clad is by far superior to what I have.This was my first purchase, but not my last.

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This is another of the workhorse pans in my kitchen. The AllClad Stainless 2qt pot is marvelous for cooking sauces that will bubble or foam; for sauces involving fruits that may need to boil. The height allows for ingredients to grow, and the small diameter means you are not waiting for items to heat up. The pot heats quickly and evenly.

Try it for cranberry sauce at the holidays, or any small sauces involving milk or cheese. Remember that the pan does not have a great surface area, so timing and delicacy in preparations is key. Leaving the pot unattended on a high heat is not a smart idea. Keeping the pot with a good warmth, slowly working up the heat of your sauce or fruit is one of the best ways to use it.

The only downside of this pot is that yes, it is difficult to pour from, and the small surface area of the pot (=smaller open area) means that ladles are often too unwieldy for it. So be prepared beforehand to know how you're going to get your sauce out of the pot without making much of a mess.

Have fun in your kitchen!

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I just discovered All-Clad about six months ago, and ordered two of their less-expensive items.I was so impressed with the quality and the functionality -not to speak of the elegant appearance -that I've gone on to replace almost all of my old (VERY old!!) set of pots and pans.I've kept a few that I find useful -a cast iron griddle, for example -but I've bought a new All-Clad piece or two about once a month, and now have almost everything I need, but not all I want.I LOVE this stuff!!

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I had never heard of ALL-CLAD products until my brother-in-law (of all people--he hates to cook) purchased a set of cookware that was on sale. When I saw it in his kitchen, I thought it looked so good, I picked up this saucepan (I'm forever making sauces). It was one of the best purchases, kitchenwise, I'd made in a while. It has the two qualities that all cooks demand: it's easy to clean and it's durable. The lid sits firmly and snugly.

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Lodge Pro-Logic P12D3 Cast Iron Dutch Oven, Black, 7-Quart

I've owned several other Lodge products, both natural finish and preseasoned.When possible, I've usually been willing to spend and extra buck or two to get the preseasoned version of a cookware, because they've been worth it.The preseasoned cast iron cookware comes pitch black, like someone has cooked 200 pounds of bacon in it.However, something is amiss with this 7qt Dutch Oven it didn't meet my expectation of what a Lodge preseason cookware usually is.

When I got this Dutch Oven from Amazon, I was a bit shocked to find the finish was dark gray, instead of the deep black of evry other Lodge preseasoned item I own.But there were patches near the handle and rim of deep black coating.It seemed like something went wrong during the preseasoning process and that the coating had almost completely peeled off, leaving tiny remnants.There were several small pits on the lid as well.And the inside of the pot felt rough, not smooth like my other Lodge pans.

Amazon did not want the pot back and were nice enough to give me a refund without return.So I called up Lodge to see what was up.They have an incredibly friendly customer assistance team.They even returned my calls and remembered my name when I called them back.Lodge sent me a replacement dutch oven without any hassle.

Unfortunately, the second Dutch Oven looked just like the first.Maybe it was from the same batch, but it just seems like Lodge isn't doing a good job of quality control with this particular item.There was also a half pound difference between the two pots; perhaps this is normal.In addition, the replacement pot had a broken handle.

Having gotten the pot for free, I decided to try it out.But first I washed the pot and seasoned it properly myself!I melted some Crisco, rubbed the entire pot and lid (inside and out) with a LIGHT coating, and placed it upside down in a 425 oven for 1.5 hours (put some foil on the bottom to catch the drips).I turned the oven off and let the pot cool in the oven (otherwise it can crack).Then I repeated the procedure twice.Now I finally had a nice deep black pot!Plus, the inside of the pot had actually become smooth as well!

Due to the enormous size of the pot (12" wide and 16 pounds), the walls seem thinner than the smaller size dutch ovens.So the pot doesn't seem to heat as evenly as Lodge's other products.But perhaps it has something to do with my burners not being large enough for this big pot.

Despite the faults, I actually do like this Dutch Oven.It has always browned meats well and is absolutely perfect for braising on the stovetop or the oven.There's almost no leakage of steam from the lid, so you don't have to worry about adding water during long sessions in the oven.The inside of the lid is different from Lodge's other lids:There are concentric raised rings, as opposed to the spikes on the other models.I like the rings better since it makes the lid easier to clean and season, but it might be less efficient at keeping the food moist.I wouldn't worry about it.I do like the more modern style of the Pro Logic series.

So, if you find this cheap enough (I got mine for thirty-seven bucks), get it and season it yourself.Don't bother paying a premium over the non-seasoned model.But there's also another line of preseasoned Lodge cookware that's not Pro Logic.I've seen that line's Dutch Oven at the stores and it seems to be properly seasoned.

Lodge is still a much better deal than other manufacturers, specially for Dutch Ovens.Ultimately, this is still a good product and will get the job done.

Just received this pot and have used it twice. It comes well seasoned and is a joy to use. Keep in mind that this pot is very heavy (approx 14 lbs) and the good sized handles are a welcome addition.I was somewhat concerned about reports of shipping problems...mine arrived in good shape and the Lodge box was in a larger box with air filled packing.

This pot joins five other cast iron pans and is as good a build quality as ones purchased 30 years ago.

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Love the design, but think this new thinner line of Lodge products may not be as good as the regular finish which is thicker and like the piece that my elders have passed down to me, which have been on many a cattle round up, camping trip or home table. Their new enamel line I love.

I own so many Lodge products and love the new Enamel Dutch Oven, in Patriot Red, and the 5 quart size which are better in my opinion than the French Le Creuset and Emile Henry pieces that I own.And its great to be able to buy 'American Made'.

And yes some of their newer items are being made in China now, which is sad.Check thrift stores, eBay for older products they have made. They are awesome. Just wish Le Creuset had the vibrant Lodge colours.

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Unlike the previous reviewer, my pot was black and the pre-seasoning finish seems to be in fine shape.In fact, it went straight from the box to hosting a pot roast.Later, a lentil soup. Since both recipes start with oil, I didn't think it'd make a difference to lay on additional seasoning.I have seasoned since then, though.Nothing but excellent results and at an excellent price.

I agree with other regarding the wall thickness but I can't imagine this pot being any heavier.It seems to me that the lid is even heavier than the pot itself!

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I purchased it to make bread (Vogue recipe in spring '07.) But thus far have only use it for soup, and the soup was fantastic. But, you cannot be old & frail, or you won't be able to lift this pot. Company needs to improve their packaging. It was almost out of the box when it arrived.

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Lincoln Wear-Ever® Standard Duty Half-Size Sheet Pan 18 Gauge

The pan you want, as recommended in the Cooks Illustrated November 2007 issue, was the Lincoln Wearever HEAVY DUTY 13 Guage 1/2 sheet pan, model 5314.The pan sold on Amazon is the Standard Duty 18 guage, and is considerably lighter, and much more prone to warpage.Lincoln Foodservice was bought out by Vollrath, and is now the Vollrath Wearever Model 5314, .

I love love love these sheet pans;They bake and roast everything and anything beautifully and are easy to clean.Dark colored pans burn your foodand nonstick never browns anything.The weight and color of these are perfect.I have one for roasting vegetables(I usually put a piece of parchment to line the pan altho not necessary; but do toss the cut up veges with oil) at 500 degrees; the veges come out golden and done inside.I bake any cookie recipe on this (also on parchment-altho not necessary) and the cookies come out golden and perfect.I've roasted pieces of chicken; I've made chicken wings.Just incredible pans. does not warp and still using them August 2012.at 500 +degrees it might give a bit but goes right back to original form.and I know these are not the ones recommended in Cooks.I have those also.these work just as well.

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I purchased these pans last fall because of a recomendation from Cooks Illustrated magazine. I was not dissapointed! These area heavier weight and they do not warp. Wash by hand, as dishwasher detergent disscolors the pans. Order more than two, you can use them in so many ways! I could not find these in stores.

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Count me as another person who bought this on the basis of a CI review. It's the best pan of its type I've ever owned. I regret buying only one. The CIA Masters 12x17 wire rack fits perfectly in it so that you can use it for roasting chicken pieces or chops with no trouble. (Make sure to use nonstick spray on the rack, and put some foil down on the sheet for easy clean-up).

It can be used as a cookie sheet, roasting pan, or jelly roll pan. Mine looks new and I've been using it for months. It's heavy and obviously excellent quality. You won't regret buying it.

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I am writing to mention that the pan size is 12 x 17, not 13 x 18 as indicated in the product description.The size was important in my decision to buy, therefore this information may be important to others.

I purchased two, and am also disappointed to have to sent both back without even trying them yet one arrived dented on the bottom, and the other arrived deeply scratched (sides).Will have to reorder, as Amazon does not send replacements for this product, only refunds.

Otherwise, they appear to be very nice pans.

Hopefully you will have better luck!

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Berndes EcoFit Pearl Ceramic Coated Cast Aluminum 11-1/2-Inch Open Fry Pan/Skillet

I bought thisfor 2 reasons . The coating and where it was made. And after receiving it was stunned with it's beauty. And after using it was very impressed with how it cooks. But after having it awhile it does chip very easy in the sink when washing it.

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Le Creuset Enameled Cast-Iron Giant Reversible Grill/Griddle

Fits over two burners on my stove just right and give equal and consistent heat coverage. Nice drain rim so that when you use the grill area the meat stays up off the heat and doesn't stick, as well as the meats fat is drained off to the sides.

Flip the cooker over and you have a flat surface that accommodates six nice size pancakes and four eggs well. Also can be used for making crepes I discovered.

If you can fit it into your budget buy two. This enables you to cover four gas burners on a stove and while you are cooking up bacon sausage etc on one you can be doing a bushel of pancakes on the other.

Have also used one as a heating plate. I simply place one over two gas burners and heat to hot, then turn down to low or warm so that it keeps the griddle-grill a consistent degree and then I set three containers I have vegetables, pasta etc in, on it and this keeps the food warm but doesn't overcook or burn the food.

I have used the grill side several times since purchasing it and am VERY pleased. It is a little pricey but it also has a coating that a Lodge or other cast iron grill/griddles don't have.I also believe the grill marks are superior to other grills. Tough to fit into the budget but I think it was worth it! First of all, for those people that are getting rust spots after washing, you must dry your griddle by reheating it until any excess water evaporates. I then rub a light coat of oil into the pan when it's still slightly warm. If you have the rust spots just wash the grill with a brush and follow the drying and oiling process I explained above. You should quickly build a nice patina to your grill. It should only take a few times of doing this because of the enamel type coating. BEFORE using this grill I washed it in VERY hot tap water with a brush to remove any coating that was put on at the time of manufacturing. This should also help with sticking food. I have also coated the pan heavily with oil the first few uses. I've grilled delicate fish and shrimp with no sticking. After it becomes somewhat coated you can build on this by just wiping it with a damp cloth and drying on the burner. At this point any sticking should be minimal. Don't use anything abrasive. Good luck and I hope this helps.

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I've had this griddle for about a month, and am quite pleased overall. It is heavyweight, and has a tough black enameled finish that quickly builds up a slight seasoning (oily film) within a few uses. Foods stick much less than then would on a raw cast iron grill. It does a great job cooking pancakes, bacon, or grilling hamburgers or steak.

The only negative qualities are that it could use a larger reservoir for grease, and it would be handy to have larger handles if you need to pick it up hot. But these negatives do not outweigh its use.

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Living in an apartment doesn't allow me the space to have the luxury of being able to grill foods and I love grilled food. So finally I broke down and put in an order for the Le Creuset reversable grill. I finally received this wonderful reversable grill just a couple of days ago and since then I have been grilling like crazy. The heavy weight of the reversable grill remains in place over the two burners while I am flipping the food which is quite helpful. I also like how the fat of the meat drips down to the side, meaning that the food isn't drowning in its own fat which a lot of health conscious people can appreciate. I just discovered that when cleaning the grill, it helps that it is under running water and/or soaking in the sink filled with soapy water but you have to wait until it has cooled off from being over the hot stovetop. I don't mind so much about cleaning it because I honestly love grilling food and everything else doesn't matter to me. I haven't used the griddle side yet but when I do it will be so much more convient than using a couple of pans to cook my eggs and bacon.

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This is a very good grill.It heats and holds heat very well, and does a pretty good job of heating evenly, although there are "hot spots" on the grill in between the 2 burners.

A tip from my wife for cleaning is to put a damp paper towel over the grill when you finish cooking, and after it has cooled a little and letting it set.It makes clean-up a lot easier.

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Le Creuset 3-Ply Stainless-Steel 11-Inch Nonstick Fry Pan

I had always loved my cast iron cookware from this company:however they can not make non-stick cookware;I suggest you look elsewhere.6 months after I purchased my pan it began to delaminate.The coating started seperating from the cooking surface.Who wants pieces of non-stick coating in their scrambled eggs?

I called their warranty line.They don't staff it with enough people because you have to wait forever to get through and they throw you to voice mail if it's busy.When you get through to them,they will politely explain to you that they don't pay for you to ship the pan back,despite what it says on their web site.That's right!now I'm out an additional 20 bucks!

THANK YOU LE CRUESET for showing me the best side of corporate indifference.I could get better warranty service if I'd bought from WilliamsSonoma who stand by their products:however I wanted to buy local.Now I understand why my local kitchen store stopped stocking their stuff.Next time,I will buy a cheap pan at Target and if it last a year then I'm still ahead of the game.

Meanwhile,I will ask my gypsy friends to curse the Le Cruset executives who are apparently making tons of money by ripping off their customers.

I was skeptical of the value of this frying pan, but being a fan of the brand, I decided to plunk down my hard earned dollars and take a chance.Boy am I glad that I did!This is a thick pan that heats evenly and doesn't warp like so many of the thinner nonstick products.The handle is hollow and the overall weight of the pan is much lighter than Le Creuset's typical cast iron pans.I have cooked hashbrowns, eggs, pork, burgers, chicken, fried rice, etc. in this pan and it works well for everything.Clean-up is a breeze.Le Crueset says it is dishwasher safe (although it might discolor) but recommends hand washing.The instructions recommend seasoning the pan with vegetable oil before its first use.I did this and haven't had to use any non-stick spray for anything.Cooking meat in this pan surprised me.With the pan on a medium setting, I am able to brown the meat and seal in the flavor much like a cast iron pan. They also make a slightly deeper version of the pan which is great if you like to cook all-in-one stove top meals.The deeper version has a fitted lid that costs twenty dollars extra.

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I've only had this pan for a little over a month, so this is not a review of the product's durability. I'll come back at six months and a year from now with updates to this. But so far this is a very nice pan. It heats evenly, has a great nonstick finish, and has helped improve my omelettes quite a bit. Prior to this, I was using a Cuisinart nonstick pan the hard-anodized version...not the Multiclad, which is better and more expensive than their more budget-friendly line. My original plan was to upgrade to the Multiclad, but I have a few pieces of Le Creuset enameled cast iron and have found them to be excellent pieces of cookware, so it seemed like a good idea to try out their stainless/nonstick pans. Up to this point, I'm impressed with the performance.

A quick note on durability. I've read reviews where folks complain about delamination on nonstick pans. I've also had this happen to me on a couple of pans a few years back. I'm not going to assume anything about how other people are using their pans, but my own personal experience tells me that nonstick pans require a bit more babying than regular stainless and cast iron:

1) Do not use with high heat.

2) Do not use metal utensils in the pan for stirring, cutting, etc...

3) Be careful about bumping, scraping, etc... especially on the edges, where the nonstick surface joins the base.

4) Washing by hand is generally preferred over the dishwasher.

5) Probably not a good idea to cook in the oven with these.

Again, I don't know how others are using their pans. But I can tell you that both times my nonsticks died on me, it was because of one or more of the reasons listed above. Just an observation. I'll try babying this Le Creuset just a bit and see how it holds up over time.

If my understanding is correct, this stainless line is made in China. However, I don't recall seeing the country of origin anywhere on the box or in the manual. It may be something that the company is not eager to advertise. I'm generally not a fan of products made in China. And no...this is not because I'm some nationalistic fearmonger waging a crusade against globalization. Rather, it's simply because my personal experience with Chinese products has often shown them to be poorly manufactured and riddled with quality control issues in many cases. That said, if this pan is indeed made there, then in my opinion it is a good example of a well-made Chinese product. The build, fit, and finish is high quality from what I can see.

Bottom line: a really nice stainless nonstick pan from the makers of some of the best cast iron cookware. I'll be back with durability reports as this pan ages.

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Cuisinart 66-10 Chef's Classic Nonstick Hard-Anodized 10-Piece Cookware Set

I bought the 10 piece Cuisinart set about a month ago and ever since I've been expecting it to fall to pieces, burst, turn to dust, explode, vanish in thin air, etc. etc... anything that would give me a reason for the low price of 140$ which is 400$ in stores. The truth is, it's too good to be true. But it is! This is the best cookware set I have ever seen by far. Nothing will ever be able to stick to these lovely pots and pans, no matter what you do, so be ready to say goodbye to all the non-stick sprays, oil, butter and soaking and scratching. They don't even need harsh soaps for a moderate cleaning up. It is true that they can burn food, but the instructions say that these are not meant to be used at high stove-top heats anyway, use a low to mid heat and everything will turn up wonderful. They are really good for slow cooking and can also go in the oven up to 500 degrees, which is required for some food I like to make. The glass lids are useful when making rice or seeing the color of vegetables but they can spill if nor handled properly due to the design, which could certainly improve since they are, unlike the pots, not very easy to clean. My handles have never got too hot unlike my previous Faberware set. I adore the small skillet which is just the right size for a 2 egg french omlete, in general, the sizes are logical and all come in handy. It does say they are metal utensil safe, which is not exactly true since it's OK with a fork or spoon, but any hand held electronic gadget can scratch the interior a little. Also, although the dark gray outer finish is beautiful, it seems that the colour will be wearing of in time.

To sum it up, if you're willing to give some extra attention to this good-looking set (drying after hand washing, preferably hanging and keeping the lids clean) this is a deal you must not miss. BTW, It arrived very quickly and was packed great by Amazon. You won't be able to use any piece in this set at high stove top heats, so get a cheap large skillet for that kind of job, give away your old set and buy this one like I did. I doubt anyone will ever regret it. I would give 4 1/2 stars if I could due to the not-so-good lid design facor. Still, I love my cookware set, will probably be using it for at least 10 years to come and recommend it fully to anybody.

EDIT AFTER 6 YEARS

I've just gave away this set after 6 years of daily use. So, they didn't last for 10 years as I was predicting in my initially overly psyched review, but I still think it was a great deal for the price. Now that I have more money to spend and need a more professional level cookware set, I've replaced them with stainless steel Fissler pots and pans, which in my opinion, are the best you can get for any price, anywhere.

I have had the similar 7 piece set for about a month and have had a chance to use them enough to have an opinion. They are well balanced and perform well, especially the sauce pans and stock pot. The 8 quart stock pot is large enough for a family of 4-6. Cuisinart advertises you can use metal utensils, but when you read their recommended use card, it says metal utensil will scratch the surface. That is a misleading marketing gimmick in my opinion.

My main complaint with the Cuisinart cookware is they heat up very quickly due to the thin 3 mm thickness. The fry pans are the weakest items of the set. After side-by-side comparisons against Emeril's All-Clad Hard Anodized, I much prefer the Emeril brand. The Emeril pans are 5 mm thick and seem to cook more evenly and are not near as temper-mental as the Cuisinarts. They also have a feel of quality, unlike the Cuisinart pans.

For not much more money, I would look at the higher quality Emeril Hard Anodized 10 piece set (retails for $200); and sorry Amazon, the best deals for Emerilware are currently using one of those 20% off coupons at Bed Bath and Beyond or Linens N Things.

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After 9 months of owning this set and cooking with most of them almost every day, I can give an honest opinion of how they worked out for me.

Pros:

Excellent heat conduction. Stays hot, cooks evenly, and transfer from oven to stovetop and back is very convenient. Good, tough pots and pans at a great value. I like the large skillet and pots, especially.

Cons:

The nonstick coating is not really there anymore for the two frying pans. Though these have never been in the dishwasher or been scrubbed with anything heavier than a sponge, the nonstick coating has slowly burned off in patches, and now, though it hasn't peeled or flaked, there are spots where the food will stick and nonstick spray or oil must be used. Unless I use some kind of spray, pancakes, for instance, must be made in the large 2-handled skillet.

This is a pity because I was very careful not to overheat the pans--they have really been babied. I will probably buy Cuisinart again, but these two pans will need to be replaced within a few months. They are not really useful anymore for anything except veggie burger patties.

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The interior of the pans is NOT anodized aluminum, but "Quantanium". It's an excellent non-stick surface, and so far my set works fine. However, if you're concerned about overheated Teflon and the chemicals being released into your food, you'll have to pay more to get a real anodized aluminum set.

Quantanium is not safe over 500 degrees F. It does contain PTFE, the same chemical in Teflon, which is potentially carcinogenic. Fumes from cooking are harmful to animals. And lastly, the non-stick layer is very thin, and will eventually come of. I bought my set thinking I was getting hard-anodized aluminum for a steal, but it seems you DO have to ante up for Calphalon or a more expensive brand to get the real stuff.

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I bought a set of Cuisinart teflon non-stick pans due to the fact that there was supposed to be a lifetime warranty. Well when the teflon coating started peeling, I contacted customer service 1-800-726-0190 and was assured that if I sent them back they would warranty the pans. I stressed that they were several years old and the girl said that was ok. I spent $30 to FedEx the pans (sent back all pans in the set) and was also required to enclose a check for $10 to cover return shipping.

After about a month, I had not heard anything, so I called and they had no record of receiving. I related the fedex confirmation and they said to give it another week to update my file. I called back in a week and the girl said that there was a note in the file saying "costomer abuse". I asked what that meant and she said she didn't know. I asked to speak to a supervisor and was referred to "Daniel". Daniel said that he would look into it and it was up to "corporate" and he had no input. He said he would call me back in 24 hours. Daniel did not call back in 24 hours, so in 48 hours I called and asked for him. He still said that it was up to corporate I said that was not good enough; I have $40 more dollars invested in the pans. I told him that I have never seen a pan that eventually did have some peeling and wearing off of the teflon and a "lifetime warranty" should be honored. I also asked for a supervisor higher up.

A day later I got a call from "Dena". Dena (clanging pans sound) said the the customer abuse was using too high of heat which caused the teflon to fail she also said that it was evident that metal utensils were used. Neither of which are true, the pans were just old and wearing out, but we bought them initially because of the lifetime warranty. Dena stated that if they just replaced pans for everybody that they would go broke replacing pans and they were NOT going to warranty my pans. Due to my constant whining, she did agree to ship back the pans (received but damaged with dings on the edges), refund my $30 shipping and the $10 check (have not received yet). My response was since she was going to ship my pans back at a cost of $20 (probably their cost to ship) and write a check for $40, wouldn't it be wiser to invest that $60 and send us a new set of pans that have a (Cousinart cost) of $60. She said "Look, we generally don't refund the original shipping, so NO". I also told Dena that I would post a positive Amazon review as well as a negative Amazon review whichever was needed. She said that was my right. So here I am with the negative I will never buy Cuisinart again and ther warranty is not worth the paper it is printed on...

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Heavy Large Cast Iron Reversible Stovetop Griddle

This griddle is much more generous in size than any other griddle I have found. The placement of the handles provides a good compromise of cooking surface to handle.

Since it lacks that grease channel that most other griddles have, you gain that in usable cooking surface. You don't need a lot of grease to keep foods from sticking to cast iron, particularly the griddle side. Also, other griddles have a slight slope to them for that grease to drain toward the grease well . . . which means, lopsided pancakes.

The grill side is also more evenly spaced than other griddles and makes for great panini sandwiches.

The preseasoning was acceptable, but all cast iron gets better with age and more seasoning.All in all, a great griddle/grill and great price. I use it almost daily.Only regrets are that it's not a little bigger to fit better over electric burners and that it's not an American made product.

Quality of product is very poor.Hoping that after seasoning and using over time I will have a decent griddle.This is the only griddle that actually fits on my gas stove.The size is perfect.

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Jamie Oliver by T-fal C9421964 Nonstick Hard Anodized Thermo-Spot Heat Indicator 11-Inch Stir Fry P

I bought this pan in Target about half a year ago. It was sort of accidental purchase, I was not looking for a skillet. I was just looking at pans they had there and noticed this pan only because of its shape: it looked like wok, but had some flat bottom. Then I start reading the description, and these magic words drawn my attention: "nonstick interior... Safe for use with metal utensils... PFOA, PTFE, Cadmium free".

I already have number of nonstick PFOA, PTFE, and Cadmium free pans. They all good, but have common issues: they do not last long, one needs to buy a variety of silicon utensils in order to use them properly, and most of them are good for sauteing, not for frying. At that time myBialetti Aeternum Saute Pan, 12-Inch started to wear out, so I bought this one.

I am so glad I did. This is an amazing pan by all means. It is truly nonstick, it needs little or no oil, it handles metal utensils great, and it fries, not only sautes! The omelet slides from it amazingly smooth, as it does from most of nonstick pans, but the steak slides from it same easy and perfectly seared.

The pan is surprisingly light weighted. The shape is perfect for me. The walls are wide and tall enough to keep my stove top clean of burned-on spots. The flat bottom (~6.5 inch in diameter) is perfect size for cooking for small family. Cleaning is easy because it NEVER(!!!) burns.

Long story short: I bought a second pan, just in case, but my friend took it from me she loved it so much. Then I bought one for Mom, and planning to buy two more: one for my sis, and one for my daughter.

The first skillet I bought in Target is still going strong, in fact it is still looks like new even though I use it every day several times a day. I use it for omelets, steaks, cheese sandwiches, stir fry, sautéing veggies, Jambalaya, I even cooked soup in it a couple of times and pasta.

So far I couldn't find a single flaw in it.

If you are looking for a perfect pan, healthy and safe, you can cook pretty much everything in this is the one to buy.

I am using this pan for almost anything. It is not heavy to handle and easy to clean. This is the best pan I ever had!

Buy Jamie Oliver by T-fal C9421964 Nonstick Hard Anodized Thermo-Spot Heat Indicator 11-Inch Stir Fry P Now

Our previous woks have always bent and buckled leaving a wobly mess on the stove.We've used this several times and it has stayed flat.It's not too heavy and lets us cook up a great stir fry.I'll be getting the next size up for bigger meals.

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I was expecting a heavier pan, but lightweight it's much easier to handle and "flip" the food.It's solid, flat, cooks evenly, comfy handle.Very happy.

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My daughter is a college student and lives away from home.She asked me to buy this for her so that she can cook more often at home and save money.She loves this pan and uses it a lot. I would have given five stars if it is a little less expensive.

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Range Kleen 10 Inch Open Fry Pan Stainless Steel

UGH!!!!!!!!This is a beautiful, heavy duty sturdy pan, sturdy sides, sturdy handle, sits even, really nice, even cooking, at first.....

However, could somebody find away to make a pan non-stick without the poison of current non-stick? It's been done with baking pans so why not fry pans and sauce pans?Even more important could everyone NOT advertise non-stick if it's not non-stick?

I used a TON of butter to coat this pan the first time I used it to scramble eggs, hoping it would not stick.UGH they didn't just stick, we (hubby, the dish dog) had to wash it three times first was right after eating, the other two times were after soaking it in scorching hot water for hours.After the 2nd time, it was clean along the flat bottom but what was in the grooves along the inside would not unstick.WHY OH WHY IS THERE A GROOVE ON THE INSIDE OF A PAN? EVEN ON THE BEST PAN, YOU'LL NEVER GET FOOD OUT OF A GROOVE!

Good news, after extensive scrubbing with a scrubby side of the sponge, three washes later, it is clean and there are no scratches from the scrubby sponge.But I will never ever buy this brand of stainless again, EVER. I (HE) will not wash a pan, with that much scrubbing effort and soaking time, three times to get it clean, everytime we cook.Eventually it will end up donated or in the trash.

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Revere 7-Ounce Copper and Stainless-Steel Cleaner

I read online to buy this to help remove scuffs from stainless steel. It didnt work.. It made everything around it shiny so I guess its good for polishing but wont help with scuffs or scrapes. I then had to polish the entire refrigerator so it matched.. But the fridge is nice and shiny now.. Scuffs and all

My Revere pots and pans are over 50 years old. They still look good enough to display, thanks to Revere copper and Stainless-Steel Cleaner.I also have some expensive stainless steel pots, and this cleaner keeps them looking like new too.

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Not only my copper cookware shines, this even cleans the rust on the bottom of my cast iron cookware. A very good product.

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I HAVE USED THIS FOR YEARS ON MY REVERE PANS. IT WORKS GREAT. MAKES THE PANS LOOK LIKE NEW.

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I recieved 2 bottles that were not even half full. I did try and clean the bottom of a skillet and I didn't see any difference.

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Sitram Profisserie 7-7/8-Inch Commercial Stainless Steel Fry Pan

* March 2011 Update still getting great use out of this product French cooking equipment is superb!*

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I worked in restaurants for many years before going into the federal gov't, and good pans or bad pans would show their true colours over time.

For those w/ any arm/wrist/finger troubles, know that this pan is comfortable to handle, but still may be a little heavy (a good sign actually), The handle is rounded is easier and "softer" to handle than the Sitram Commercial line. This pan is a powerhouse, if you will, and can handle and endure heavy use in the kitchen, which is why it is "commercial grade" in both name and quality.

I would recommend using only wooden spoons and spatulas in this pan. Pure virgin olive oil is the best to use to get the pan going when sautéing, but extra virgin oo is good for lighter cooking or when simmering. Using a wooden spatula (never metal) will keep things from sticking just fine -scrape when necessary w/ the wooden spatula. Do not forget to keep your wooden spatulas/spoons/cutting boards oiled too. (See my other reviews for suggestions on this topic)

Oil sprays are not necessary and only last so long anyway. This pan will become a valued partner in the kitchen. It is a joy to use knowing that you are using a high quality item. It is good to hand wash these pans and to use a little bit of "Bartenders Friend" to keep them shining like new. It is also good not to use high heat, but rather middle heat zones for smooth cooking.

The bottom line is that this pan is perfect, and beats a tephlon or other nonstick pan in durability without trouble. In addition, unlike the nonstick pans, you do not have to worry about scratching it, no peeling of the coating, and best of all no chemical concerns leaching into your food -there has been much debate/concern about this. I do not use nonstick pans for anything.

I hope this is helpful.

Cheers,

Neil

Thank you.

After 52 years of housekeeping, I have finally found the perfect cookware.This little pan is everything the company says it is:nothing sticks to it, it's level with even heating, it takes less electricity to cook with, it can be put in the dishwasher, and the handle really does stay cool, so I don't have to grab a potholder every time I touch it.It makes a perfect omelet.I won't be putting it in the dishwasher, though, because I use it so often that I have to keep washing it.I suffered with Revere Ware (wedding present) for years, finally moved to Calphalon, and am now moving the Calphalon to the garage.It's heavy, has lost its non-stick quality, and since the arrival of the Sitram frypan, has lost what was left of its charisma.The one Teflon pan I own has gone to the landfill.Because I live alone, this pan is just right for one pork chop, one chicken breast with mushrooms, one Egg Beaters omelet.I am ordering a larger frypan, a stewpot, and a saucepan.What a find!

Buy Sitram Profisserie 7-7/8-Inch Commercial Stainless Steel Fry Pan Now

I bought two of these pans in an attempt to stop using non-stick teflon for

health reasons, and I was also tired of having to discard my non-stick pans once the surface was ruined, even though the rest of the pan was ok. Sitram pans are not non-stick, and I have yet to 'season' them so that they perform as a non-stick pan.Consequently I ended up scrubbing them to get them clean, but they clean easily this way, so I am satisfied.As for using the pan, this pan does cook/fry/saute well, and conducts heat fast (even on an electric burner), so that I cook at a lower temperature than my all-clad non-stick pan.They are better quality than my all-clad pan.And as for others who had trouble getting the sticker off the bottom of the pan, try soaking it with lighter fluid (works best) or 3-in-1 oil (works ok), and it should peel off relatively easily.Cooks recommend seasoning a pan like this, which is probably something I should have done before using.To do this, add0.5 in or 1.5 cm of oil and a handful (lots) of (coarse if you have it) salt to the pan, and let rest overnight.Then heat on low heat on the stove or in the oven until the oil is very hot but not smoking.Leave the pan until almost cool, and then discard oil and salt.Wipe the pan dry.Once a pan is seasoned it should never be washed, just wiped out with a dishrag/cloth while still warm.

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I have bought 6 Sitram kitchenware from Amazon during the last 5 years, because of the high quality construction and tubular handle, as pictured..

I returned this last product because although the Amazon picture is unchanged,,the product is being made quite differently, with a very uncomfortable flat handle.I believe Sitram has been bought by another company.

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This is a great pan but way too heavy. I'm old. Things aren't as easy to lift anymore. No complaints other then that.

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Admetior 28cm Stainless Steel Skillet with removeable digital thermometer

I just received the smaller, 20cm version of this skillet as a gift and am delighted with it.Before, I was always burning butter, omelets, pancackes because the skillet would continue to warm up after I started cooking on my electric stove (yes, I always turn down the temp a little after I start cooking).It was just too hard to tell how hot the skillet was until the food started burning.No problem with this guy you can watch the skillet temperature rise and fall as you warm it up, add ingredients, or simmer.I'm ordering the 28cm version tonight.

The electronics use a standard AAA battery in the handle.The battery is easy to replace.I was a little worried about how heat might damage the battery, but found that as long as you put the skillet on a burner that's sized for the skillet (or smaller), the handle stays reasonably cool.Heat spreads very evenly across the bottom.

Pros: Very simple to use.Easy to remove the temperature module for washing, dishwasher safe, the display has large, easy to read numbers, the temperature sensor responds very quickly to changes in skillet temperature, the display tells you the ideal temperature for 11 common foods, an alarm will beep if the temperature gets too hot for what you're cooking, and the walls of the skillet are nice and high, and the skillet (remember, I have the 20cm version), while sturdy, is not too heavy.Clear instructions, although you hardly need them for basic operation. Lastly, because food isn't over-cooked, the skillet is easier to clean.

Cons: It would be nice to disable the over-temperature beeper if you know you will be watching the food cook.There was a clear piece of protective shipping plastic I didn't notice on the underside of the handle when I cooked the first time.It shriveled, but didn't burn or stick to the skillet or cause any damage, so just make sure you remove it when you unpack your skillet.

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Bayou Classic 7434, 14" Cast Iron Skillet

First off, the packaging was horrible.It came in a box not much bigger than the pan with NO packing at all.The handle was sticking out the side of the box when I got it!!No biggie though.I opened the box and found the pan to be of poor quality, the handle was barely long enough for me to hold in my hand and with no handle opposite, it would be a chore to move this baby around when you had a few pounds of food in it!!The casting was REALLY rough and you could see that there was about a 3 inch spot in the middle where the casting was very thin.This thing was junk and I sent it back to be replaced by a Lodge.Bayou Classics are cast in China and they look like it!!Wish I knew that before I ordered it!!

First, I would say this pan should be Ok for outdoor, campfire type use.I had hoped to use this as an indoor stove top frying pan, and so I was disappointed with some features of this cast iron skillet.First the good: price was low (about $16, free shipping), compared to other brands similar size skillets (at $40 -$65). It is very heavy, it has pouring spouts on the sides and a short lifting assist handle on the side opposite the big straight handle.The handle has a hole for hanging. (It is NOT the pan shown in the picture for this item.) The not-so good: The reason for the low price, it seems, is barely adequate manufacturing and design.The skillet, manufactured in China, is rather roughly cast and the sand mold used apparently had some minor slumping so there are uneven thicker areas on the inside walls of the pan.As mentioned, the pan surface is fairly rough and porous, indicating a poorly prepared sand casting mold.The pan is usable nonetheless, but might be difficult to keep clean or have a good "nonstick" quality even if well seasoned.The bottom of the pan that would sit on the burner is not flat, as I expected a frying pan bottom to be.It has a large raised "Bayou Classic" logo cast into the bottom center, and a thin raised ring around the bottom edge, to allow the pan to sit flat on a flat surface without rocking around on the raised logo in the middle.Unfortunately, the ring is very uneven and the pan I received rocks quite a bit.Also, this is a very poor design for use on an electric stove, or induction electric stove because very little of the pan bottom would be in contact with the heating element.This design might be fine however, for cooking over a campfire, hot coals, or a gas burner stove if the burner grate will fit and support correctly on the raised ring/logo casting on the bottom of the pan. The pan arrives grey cast iron, (poorly packed in a flimsy torn cardboard box) thickly coated with paraffin to prevent rusting.This must be removed and the pan seasoned (like all cast iron pans) before use.Instructions included with the pan explain this process. They also warn you not to use the pan while drinking, intoxicated, or on prescription medication....!?I have several other cast iron pans (made by a US manufacturer) which I use frequently, and they are of MUCH better quality than this Bayou Classic pan.I would only recommend this pan for outdoor campfire type use, or if your budget requires the cheapest possible pan you can find.You will be much better off spending a little more to get a quality cast iron pan that will last a lifetime and be a pleasure to use.

Buy Bayou Classic 7434, 14" Cast Iron Skillet Now

The pan size is 14" from pouring lip to pouring lip.The actual inside measurments are 12.75" at top, 11+" inside bottom of skillet and 2.375" deep.Quality is good but not Lodge.At price w/free shipping it was a deal.

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Let me rephrase that, my husband loves it.He's the cook and I bought this for him.He uses it every day and thanks me everyday for buying it.Enough said.

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This is a solid piece of cookware.It retains heat, cooks evenly, and cleans up easily.I use for everything from hash to steaks (when it's too cold to want to use the grill).The only cautionary note for some would be on upper body strength...it is a substantial hunk of cast iron, rather like cooking with something carved out of an engine block, or a manhole cover with sides.

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Paula Deen Signature Porcelain 9-Inch Nonstick Skillet and 11-Inch Nonstick Square Griddle, Red

I love this set by Paula Dean.The griddle is the perfect size for pancakes or grilled cheese and so far nothing has stuck.I love the 9 inch skillet for eggs and omlets.They come out perfect.

This set of pans is pretty nice. I got it to give the Paula Deen pans a try and I needed a new square griddle! The price was excellent so it was time! The interior is non-stick (a plus)and the lovely red speckled enamel exterior is my hands down favorite thing about these pans! I like that they have a metal ring for hanging, it's a copper color and looks nice. The only downside for me is the handles are a bit too narrow for a comfortable grip!

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Lodge Logic L10CF3 Pre-Seasoned Chicken Fryer with Iron Cover, 5-Quart

This is the first cast iron product that I had ever purchased. I was using layered stainless steel and nonstick cookware until I got tired of either having food stick on the stainless steel wok or several nonstick pans peeling after just two years of heavy use for each pan. I really enjoy using this 5-quart fryer. After only a dozen or so uses and it starts to show its' nonstick properties. It is vital to preheat the pot to sear the food properly so it will not stick. Cast iron is heavier compared to what I am used to, so cleaning this pot can be a chore at times.

I enjoy eating lots of rice, noodles, and pastas. Making fried rice on this pot taste really great (a good portion of eggs is crucial to good fried rice). A healthy diet should limit the intake of foods cooked in high heat (prolonged stir fry, grilling, deep frying). I pretty much use this to cook my daily meals as it adds more flavor when the meats are seared and not simply boiled like what my stainless steel wok did. I substitute a portion of oil with water and dry spices and the food still turns out quite tasty. I think every family should have a cast iron cookware since you can use it anywhere: campfire, stovetop, oven, and bbq grills. I have owned this pot for 3 months now and I have yet to deep fry anything on it. This pot is very versatile and I use it to cook everything.

I learned it is important to not use any harsh detergent or any detergents at all when washing cast iron cookware. If it does start to rust, it should come off quite easily if you boil water in the pot and then scrub it with a steel brush. Proper care is important when storing cast iron pots for a long period of time. I heat up the pot after cleaning it in hot water, and I spread an even layer of oil all over the pot before I close the lid. It is recommended to use vegetable oil, but I only use canola oil these days and it works the same. I heard that cast iron gets better with age, and I really look forward to seeing that statement come true.

I was considering this 5-qt chicken fryer but chose the 5-qt Dutch Oven instead.

The Dutch Oven has 1-3/4" less diameter and 3/4" more depth for $35 less.For that I can fry my chicken in the Dutch Oven (I don't think the chicken will object, probably won't notice any difference at all :-)

And, imo, these utensils are just too heavy to "handle by a handle" (!!), the loops suit me better.Either way, it's going to take two hands to handle this whopper.

If you like math: this Dutch Oven has about 9 sq. inches less (a 3" x 3" square) than the Fryer.Well, that's about three drumsticks, I guess.And the extra depth of the DO doesn't help, one doesn't stack chicken to fry it; the idea is to have it all on the bottom.So, it all cooks down(!) to how much chicken you want to fry at one time.

The above is mostly for the fun of it, but it's true that I'm getting theDutch oven instead.Being a one-person household, it will fry all the chicken I can eat (at one sitting).Then I can do a tall pot roast, use that extra 3/4" depth.

:-)

Buy Lodge Logic L10CF3 Pre-Seasoned Chicken Fryer with Iron Cover, 5-Quart Now

I receivedthe original order with a broken handle and it was promply replaced with free pick up. The deep fryer is one product also that is hard to find. I have been looking for this type for a long time and I have not found them in other storeincluding big stores like bed and bath,wal Mart or other store . The priceis really right for me also.

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We don't have an electric fryer of any kind. We use the 5 quart Lodge chicken fryer. I can't stand the smell of frying in my house so we use the burner on our grill outside and this works perfect. This fryer is extremely heavy. It is more shallow than a dutch oven. We have the 5 quart dutch oven also and the fryer seems like it is a thicker cast, probably to support the high temperatures of frying. You can really tell when you pick the pot up that it has some weight to it.

Everything we have cooked comes out perfect. The size of the pan is great for deep frying so you don't have to waste alot of oil. We have deep fried fish, french fries, onion rings, green tomatoes. And best of all, when you are done, it cleans up easily.

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Being the proud owner of several other Lodge cooking vessels, I boldly tried my hand at frying.All I can say is wow.

The chicken fryer works wonders on chicken, veal, and cube steak.All of the cast iron properties come in to play when using the fryer, and it provides the control and the stability needed when frying foods.The heavy weight gives it stability, and the heat retention properties mean that you can control your cooking efforts more efficiently.

Try the fryer, you won't be disapointed!

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Lodge Tempered Glass Lids

It looks like a very nice lid. Attractive. well-made, and came very well packed.

Unfortunately, even though the listing says "Fits standard Lodge 12 inch dia pans," it does not. We made the "mistake" of buying the Lodge P12S3 cast iron skillet, and the lid rides on TOP of the skillet rim, not down in the skillet. We bought a 10" model, and the same thing occurs for the 10" model. I don't know what Lodge considers "standard Lodge 12 inch dia pans," but it is surely not the 12" skillet that we ordered and received. This is probably more of a criticism of Amazon and their listing than the product, but we unfortunately don't have a skillet that it DOES fit, so we have no way to tell. We have been very happy with Lodge skillets over the years.

Update:

We bought "Lodge Pro-Logic Pre-Seasoned 10-Inch Skillet" Model P10S3. We bought cover GC10 because it says that it "Fits standard Lodge 10.25 inch dia pans." It doesn't fit.

We bought "Lodge Pro-Logic Pre-Seasoned 12-Inch Skillet" Model P12S3. We bought cover GC12 because it says that it "Fits standard Lodge 12 inch dia pans." It doesn't fit.

Poking around the Lodge website, I find

P10S3Skillet, 10" dia.P10L3Cover, 10" dia.

P12S3Skillet, 12 dia.P12L3Cover, 12" dia.

I did not see images of the covers or information about whether they are oven safe or not.

Amazon apparently does not carry the lids for the skillets that we bought.

But onmodels are not listed, either, so one must do some more research just to find what covers fit which skillets.

I selected the L?SK3 series, but no covers were listed.

Further poking got me to glass covers here

Lodge Glass Cover, 10 1/4" dia. Fits L8SK3, L8CF3, L8DSK3, L8DO3, L8DOL3, LCC3 and L8DD3

Lodge Glass Cover, 12" dia. Fits L10SK3, L10DSK3, L10DO3, L10CF3 and L10DOL3

...and at last I know which covers go with which skillets.

I also prefer a lid with a loop handle because it is easier to hang. With the knob on top, storing the cover will not be as easy.

Everything I hoped for except it seems to be so light weight (a plus to some people) I wonder if it will hold up to frequent, extended use.

It is great to be able to use my cast iron skillet with a see through lid.

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I bought this lid along with a cast iron lid for my skillets.I use this lid when cooking something I need to keep a close eye on so I don't have to keep picking up the lid as I would with the cast iron lid.The lid is built with metal ring around the edge to prevent chipping and provide for a good fit.It fits the skillet perfectly.Nice and light which is a benefit over the cast iron lid.It is rated to use in the oven (to a certain temp), however when using the pan in the oven, I use the cast iron lid.The only downside I can note is that the glass lid is made in China vs the cast iron lid (and skillets) being made in the USA.This may or may not be an issue for you but other posters had mentioned it so I'm throwing it in.

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It fits my L10SK3 skillet and what else does it need to do? I'll be buying one for my 10" pan.

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This is an excellent lid.I like stainless steel around the edges of the lid. This keeps the lid edges from chipping or cracking. I am using this lid for pan made by another vendor. The original lid for this pan was a Pyrex glass lid without the stainless steel edges and it cracked around the edges. This is the way to go if you need a glass lid at this size.

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Cuisinart Chef's Classic Stainless Open Skillet

This pan, like all the Cuisinart pans, is my favorite to use when I need a 12" skillet.It's a heavy-duty even-heating pan like it's "sisters and brothers"!If you already have any Chef's Classic pots or pans, the lid that fits on any pan with item number ending in 30 will fit on this pan.(Item number is on the bottom).With all the Chef's Classic pans, you usually don't have to turn the heat up as high as a cheapy pan; instead of high, use medium-high, for example.Since this does not have a non-stick coating, you'll often need oil for cooking.Here's a tip: hot pan, cold oil.Let the pan heat up before adding the oil.Also, these pans heat up FAST so watch your food!If anything gets burned-on badly, the pans just need a little soaking (maybe an hour, not overnight).Or, add water to the pan and "boil" the burned-on food off.I also use Barkeepers Friend cleaner to keep them shiny and looking new!Take note: if you've ever purchased a set of Cuisinart from a discount warehouse (i.e. Sam's Club, Cosco) there are not individual pans available that will match your set exactly.I called Cuisinart and found out that particular pan style is available only in sets from discount warehouses.BUT, the Chef's Classic line matches very closely, it's the closest match available.

Even though this pan has the "disc" of aluminum in the base rather than all the way up the sides, it heats very evenly. You can't beat the price. It's big enough to be very versatile for major frying or lighter sautéing. It's also big enough to use a grill for small to medium items.

I do miss having a lid so on those rare occasions where I needed a lid, I just covered it with some aluminum foil. Hokey, I know, but until I purchased another pan for my dishes that need simmering, that was the trick I used.

As long as you watch the heat, cleanup is not too bad. I have rarely had to scrub this pan.

Since it would be great with a lid, I gave it 4 stars. This pan really should not be sold without one.

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This is a great skillet for lots of dishes from ommelet, to stir fry, to steak. I do own a couple non-stick skillets for making crepes and scrambled eggs, but this is the one I use the most. This skillet WILL NOT stick if pre-heated with low or med heat for most dishes. If I'm sauteing chicken or cooking steaks, I'd pre heat it with high heat before adding butter, then add the room temperatured meat (not frozen), then lower the heat to med-high and I'm all set for a good piece of steak. Deglazing the pan create thick, delicious sauces, something that can't be achieved with a non-stick pan. My fried eggs come out fried, and not steamed like it would with a non-stick pan. The discoloration (called heat marks) on some S/S cookware can be easily cleaned with S/S cleanser.

Read Best Reviews of Cuisinart Chef's Classic Stainless Open Skillet Here

Like most of this line, the 12" version of this pan is an excellent pan and value, and seldom leaves my range top. The 14" however is a disappointment because its material/construction is not nearly as heavy-duty. Notably, unlike the 12" pan the 14" is NOT stamped "18/10". Another telltale is that the 14" weighs only 4 oz. more than the 12". Result: relatively lower thermal mass, less even heat distribution and retention, more hot spots and burning. In fairness, the larger diameter will put the much thinner sides farther away from most ranges flame, but I wish they'd made the base at least as heavy dutyas the 12". Caveat emptor!

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I bought this pan on a special sale and it gets used almost every day.Without a non-stick surface, spray a little Pam and it cleans up very easily.Let it soak for 5 minutes and use a non-steel scrubbing pad (one side sponge, one side a mild abrasive).Steel wool will scratch the surface.

Cooks evenly on medium or low heat.Can also go into the oven.

Without the non-stick surface, stainless steel pans and pots last virtually forever and always look and feel great.

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Presto 85716 electricgriddle handle set.

Allows me to use this fine appliance for another 30 years.Oh, They tell me I need nine more words

The handles worked out perfectly.It was good to know that

parts were still available.The price was reasonable too.

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I feel like I've gotten a whole new appliance in one of my favorite small electrical products.So easy to replace and because they have changed the design of the handle, I

was sent a pair so they would match.Awesome.Excellent vendor.

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