Magnalite Classic 10-Quart Covered Stockpot

Please be aware that this item is not the original life-long Magnalite that many of us have grown up with but an inferior product made in China.I received this piece today and knew immediately that it was not the same as my many other Magnalite pots just by the lightweight feel of it.I turned it over and on the bottom was stamped China.The authentic Magnalite pieces have been and are still produced by the American Culinary Corporation here in the USA.

When my mom cooked for us while we were growing up, she used Magnalite pots. That's one of my sensory memories: Mom tapping the spoon on the side after stirring something, making a deeply satisfying DONG sound (uhhhh, the pot, not Mom). She lost all her Magnalite pots in Hurricane Katrina, so when my parents bought a new home, my siblings and I got my Mom the whole Magnalite set and this pot to set her straight again. She was ecstatic to have something familiar again, and she's still as happy nearly two years later. OK, she's not constantly as happy. Sometimes she gets mad at my dad when he feeds the dog jelly beans. But still. Totally worth it.

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Magnalite products are fantastic...as usual.We own a slew of them. With Southern roots, we insist on this brand and it has become increasingly hard to find.

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Can not say enough good things about magna lite cookware. It's the best on the market. Comes with a 50 year warranty. Need I say more!

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I just received a text from my daughter who lives out of state.I ordered this and had it delivered directly to her door.She just told me she made Tortilla soup for the family tonight and she LOVES this pot!

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Garcima 14-Inch All-Purpose Pan Lid, 36cm

The only thing I like about this product is that is fits (barely) the 14" pan I bought it for.Otherwise it was expensive compared to its quality.It easily bends out of shape if not stored flat, and when it's stored flat it takes up a good amount of cabinet space.I do not recommend this product unless you're desperate for a lid to fit a 14" frying pan.

This is one of the cheapest item I have ever seen. It was wrapped so tight that by the time I got it open, the lid was all bent up. Was completely disappointed with this purchase. Should have been in a dollar bin. Should not have cost upward of 10 dollars, no less shipping on top. WOW

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This lid is extremely light, to the point that it will bend easily in your fingers.I'd say about 4x as heavy as Reynolds heavy foil. If more, not by much.It also has vents all the way around in a ring about 6" diameter.I'm a little concerned about stuff running down the lid as it vents out and condenses there.It also has no rim inside to allow the majority of drips to fall into the pan.All said, I'm not thrilled.I'm not sure where I'm going to keep this where it will be safe from being bent.I guess the upside to this is that it is so light I'll be able to put my own lip inside it for the drips.

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Do not buy this product. It is basically a round piece of aluminum foil costing seventeen dollars. It bends in your fingers. It bends under its own weight. It bends when it bumps against items in your kitchen cupboard. It bends in the dishwasher. It cannot be flattened again without looking like a crumpled piece of foil. It is a single use product. If it cost 99 cents, there would be a market for it I expect: you'd buy them six at a time or something. Well, I wouldn't, but somebody would. As it is, at seventeen dollars, it is a proverbially criminal rip-off.

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I bought this lid to cover a large (14 inch diameter) frying pan. The lid is lightweight and works for this size pan as well as for a smaller one. I do have a significant complaint, which is that the lid has too many steam vents. i can't steam an item without adding a lot of liquid, far more than if I were to simply cock the lid, which is my usual method of venting steam while cooking.

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WearEver Pure Living Nonstick Ceramic Coating PTFE-PFOA-Cadmium Free Dishwasher Safe Saute Pan/Fry

5 Star Rating because:

It actually is non-stick

Not outrageously priced like other leading non-stick pans

Ease of cleaning

************************************************

I was told about ceramic frying pans by my friend, and was skeptical at first."How can a ceramic pan be non-stick?"Did some research on the net and came across this pan, and decided to give it a try after reading some reviews.

My 10 year-old son loves making eggs in the morning, and he swears by this pan.It's also reasurring to know that this product is PTFE PFOA cadomium free, especially when you're feeding the food to your children.

This product does what it's supposed to do cook food without sticking to it, takes very little effort to clean and it actually looks nice.It is a LOT MORE AFFORDABLE than other leading non-stick pans like Scanpans, which often receive 'less than ideal' reviews over the company's customer service quality.

I'll be buying other products from WearEver to see whether they're as good as this one.

I have delayed review to see how these would last and so far I believe it is about 6 months they are terrific. They are really easy to clean and as of yet I have not found anything that has ruined the cooking surface. With regular non stick there are many foods (honey or maple) ham, turkey etc that will RUIN there surfaces. To date this has not been the case. No sticky parts.

I prefer cast iron but if you want a good non stick that doesn't require weight lifting these rock!

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Most of my cookware is either Calphalon (non-stick) or Cuisinart (stainless). A 10" skillet is my daily "go to" pan. I have larger and smaller but I really needed another 10" one for omelettes and the like. I was about to buy another Calphalon when I read a very positive review of the Pure Living pan on Tasting Table, saw that the price was right on Amazon, and ordered one. I absolutely love it! It is used at least once a day for sauteing fish, chicken or vegetables and is a dream for eggs. Classic French omelettes are easily folded and slide right out onto the plate.

In addition, cleanup couldn't be easier. Once it has cooled, I simply wipe it out with a paper towel, finish with a soapy sponge, and towel dry. It looks just as good as it did on day one.

I should point out that the Amazon description is misleading in two respects. It states: "Soft touch and ergonomic silicone riveted handle, sear and deglaze with ease, cook at high temperature (up to 750-degree f)." That 750 ºF rating is for the ceramic coating only, not the entire pan. WearEver's site explains that the product is "Oven safe to 350 ºF if handles have any silicone or phenolic parts." Amazon's description further states, "...safe for all cooking methods except induction." What WearEver says is "...safe for all cooking SURFACES(except induction)." The emphasis on "surfaces" is mine. All cooking "methods" would include broiler use for which it is not suitable because of the silicone handle.

Do those differences detract from the product in my view? No, not at all. For range top use it is the best non-stick pan I have ever used. The fact that it is a bargain, makes it even better.

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I'd been looking for a new frying pan, which I use 95% of the time to make eggs in the morning.I've had previous T-Fal pans and they generally do well for some period of time until they get gunked up and the coating seems to wear off.I'd never had a ceramic pan and the reviews of this one were good so I decided to give it a try.

Its a beautiful pan when it comes.When cooking with it it gives off an odd smell for the first week or 2 of use.Not a big deal.It was initially nice and easy to clean as all new pans are.I followed the directions I seasoned it as the packaging says.I always let it cool before cleaning it, etc.However, after just 1 week of use there is cooking spray residue stuck on the pan that will not come off no matter how hard I scrub.From the beginning, the pan isn't nearly as "slippery" as the normal T-fal's that I've always used.And, for what its worth, with the white finish on the pan it now looks hideous with yellow/brown residue caked up along the sides.

I'd return it if I hadn't thrown the large box out, but I seem to be otherwise stuck with it.

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Have only used it 2 times, but so far love it. Ordered a smaller one too. Food slides right off and cleanup is a breeze.

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Lodge Logic L8CB3 Pre-Seasoned Cornbread Wedge Pan

I am very glad that I finally picked up this piece!I have several Lodge pieces and they are all very important pieces in my kitchen.

I would like it to be a little bit larger and was also kind of hoping it would come with some basic cooking instructions.But, since I am fairly experienced with cast iron, I didn't have a hard time figuring out the best way to use this pan.

If anybody out there is thinking about getting it, or has already purchased this pan and has yet to master it, here is what I have come up with -

1)Preheat your oven (I use 450F for cornbread).THEN, put a small amount ofbutter (or whatever fat it is that you prefer) in the wedges and kind of brush it around so that it will coat both the sides and the bottom.Put the pan in the preheated oven to get it nice and hot.

2)Meanwhile, have your cornbread batter ready to go.I found that it takes about half of the recipe that I was using in an 8" square Pyrex previously.Take the pan out of the oven (I have one of those Lodge skillet handle potholders that works great).IMMEDIATELY, spoon the batter into the wedges.I have found (through trial & error) that filling each well to about 3/16" from the top works great.Get it right back in the oven.For me, 15-16 minutes baking time seemed to be about perfect.

As long as you heat up the pan and the fat that you use in the pan (I prefer a little tiny bit of butter in each well), it will cook evenly and nothing will stick to the pan.I mean, there isn't even residue in the corners or anything.The pan looked clean when I removed the cornbread.I did this several times with identical results.

One more hint for the day If you want to additionally season the pan (I did this before the first time I used it), scrub it out and dry it VERY well.Place a thin coat of Crisco over every surface of the pan.Don't slather it on thickly, and be sure that the top surfaces don't have any excess (I gently run a paper towel over the top ridges of the pan). Preheat the oven to 400-425F.Put the pan in the oven upside down, so that there is less surface area on the oven rack, and leave it in the hot oven for at least anhour.Turn off the oven, leaving the pan inside to cool of its own accord.You will have a beautifully seasoned pan that doesn't have the residue that you get using oil.

This is the only pan that can produce a corn muffin that is crunchy on all sides.The finish alsoeliminates the need for seasoning the pan.Just be certain to lubricate the corners throughly.

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I love this pan.It is good for all kinds of cooking, and nice and heavy.I have wheat allergy (celiac disease), and must use special flour when I bake.I find that this pan heats more surface area and gets the job done very well with the flour I must use.The cornbread (or cake or bread) comes out in very nice wedges.I definitely would order another of these pans!

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First off, let me start by saying I'm a cast iron fan.I currently own two cast iron skillets, with plans for a third (I'll get to that in a second).I don't mind cleaning or seasoning them -it's worth it.

Second, this makes great cornbread.No real complaints there.

But this thing is ridiculous.The preformed wedges leave difficult-to-clean corners where food gets trapped and refuses to come out.Cornbread doesn't cause much of a cleaning problem, ifthe pan is seasoned and lubricated properly, but I tried making a version of a pineapple upside-down cake, and I was scrubbing melted brown sugar residue out of this thing with a toothbrush for an hour.

Granted, this is primarily a cornbread pan, so I guess it's my fault for trying something else in it (although the description does say "cornbread, scones, and more.")But I wanted to make this thing less of a one-trick-pony.

Which brings up another point.Most cornbread recipes I can find are for a 10" skillet (without partitions).Not only does that mean breaking out my high-school math book to calculate volume changes, it also means that cooking times change, particularly due to the additional heated metal of the partitions baking the cornbread from all angles.One recipe was done in half the time it was supposed to be.Granted, this can be a good thing once you're used to it, but getting there will leave a trail of blackened cornbread in your path -and several hours of scrubbing.

So bottom line: this does make some fine cornbread, but it's a unitasker if there every was one, it's tough to clean, and it will mess with your recipes.Personally, I plan on switching to a standard 10" cast-iron skillet.But if you make a lot of cornbread, don't try new recipes, and just want it done fast and easy, this will work out fine.

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I bought this pan for making scones and while I have only used it once so far, I couldn't be happier with it!The scones baked faster and came out crisper than baking them on a cookie sheet.

Just a few comments on the use of this pan.According to the Lodge website, you should NOT put the pan into a hot oven.Instead you should first grease the pan, then put it into the oven at the start of the preheating, letting the pan preheat slowly while the oven does.Once the oven is hot, pull out the pan, fill being careful not to burn yourself, then put the pan back into the oven.This method was great for the scones, since they started to rise as soon as the dough hit the hot pan!

I had to run a knife around the edge of each wedge to get the scones out of the pan, but they didn't stick.I imagine as the pan gets more seasoned over time, the wedges should pop out easier.I have a cast iron bread pan that I have used twice weekly for 8 months now and all I do is tip the pan over and the baked bread just falls right out.

I cleaned this pan easily with a dish rag and hot water NO SOAP.Found the rag was easier to get into the corners than a sponge.DO NOT SOAK cast iron pans as they will rust.If this happens, as it has to me, you need to re-season the pan.To do this, first scrub off the rust with a rag or scrubber making sure todry the pan very well.Next you coat the pan with a thin layer of shortening, wiping off any excess.Then put the pan upside down into a hot oven (350 or 400 degrees) and bake for an hour.I put a sheet of foil on the rack beneath the pan to catch the shortening drips.When done, turn off the oven and let the pan cool a bit before taking out.Pan will be very hot!

I am thrilled with this pan and the fact that it is made in the USA is an added benefit!

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Lodge Logic L10SK3BS Boy Scouts of America Pre-Seasoned Skillet, 12-inch

This skillet is made with the typical Lodge quality and attention to detail.While I'm sure that it is functionaly identical to the regular 12-in skillet, the Boy Scout emblem on the bottom makes it stand out.Perfect for the campsite, back yard BBQ, or the kitchen.

It arrived with a broken handle.As you can see in the picture, the handle is a little samll for a heavy skillet like this one.But no problem, I packed it up, returned it, and a replacement was received considabily fast!(for super saver free shipping, Amazon probably lost money on this purchase for sending the heavy skillet 3 times (original, return, and replacement).Great service Amazon!

I had no experience using cast-iron cookware prior to this one but I consider myself and pretty good cook.I did a lot of reading and research on cast iron, and gave this a try.It works great!The pre-season coating worked as promised.I use it to prepare steak mostly and the result was nice.I am still experimenting and adjusting cook time as this piece works differently than any other cookware I had before, but I like what it can do so far.I have seen the same skillet (except for the boy scouts logo) selling cheaper at Walmart.But for something that heavy, I can understand the extra cost even just for shipping.I have not seen one with the boy scout logo anywhere and I think it looks a lot more handsome that the regular one.Combining the 2 factors, I think the extra few dollars was well worthed.

Ever since I have the skillet, I am constantly watching for good steak on sale from the local georcery so I can do more (rewarding) experiments.

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This is a second one of my cast iron Lodge pans. I am very happy with it, as it proved invaluable in my kitchen. Thick cast iron provides even heat throughout the pan, without cold spots or hot spots. I don't have to use high heat to get amazing results. True, I do have to use both hands, but this is a minor inconvenience (and I get a workout). I suppose gradually I will replace all of my fancy non-stick aluminum pots and pans with those made in the USA by Lodge. They are not only "as good as", they are "better than", when it comes to cooking performance.

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Item is very nice as a collectible or for everyday use. Lodge Logic preseasoned is very nice. Price was great @ amazon

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Santa brought my husband this fantastic skillet. Since then he has used it on a regular basis. "There is nothing as good as bacon made in this skillet" he raved. He is right of course. Anything prepared in it tastes fabulous. A gift that will last a lifetime (and beyond).

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Pedrini 6-Inch Non Stick Aluminum Fry Egg Pan, Orange

Very handy for a small apartment with a smaller kitchen.

Functional for one person. So far it's held up beautifully.

I use this every morning to make eggs, its non stick surface works great.. The eggs come right of the pan without getting messed up. The orange color is getting dark however. But i dont mind as long as it makes good eggs.

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Bought this for my 21 year old college student niece. This will be perfect for her. Definitely a ONE person pan but I think will be great since she's living in a dorm apartment with not a lot of space. Wish I had this when I was in college.

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Not what I expected.Is really not a good non-stick skillet.Would not recommend.Would probably spend more and get better quality next time

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Love this size when cooking little portions.Perfect for hamburgers. Cleans up beautifully. Love the color. The price was very good.

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Winco RSK-6 Cast Iron Skillet, 6-1/2-Inch

For 5 bucks what a steal... I love it when people talk down on cast iron "IT STICKS" ! nope its YOU. SEASON YOUR PAN WITH BACON GREASE THEN THROW IT IN THE OVEN 350 FOR 30 MINS. THEN COOK MORE BACON IN IT !!!! YUP YUP . If your food sticks yourtemp is to low when you throw food in it .2nd you need more oil.not a five star due to black coating chip off at the handle .not a big deal for 5 bucks !i made german pancake had even browning not burning the pancake slide right out.

came with rough finish on cooking side. had to sand it down so food would not stick. after curing it is ok

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I have to say, I did not expect the high quality on such a low priced item. It was so low priced, I ordered 2 (the first was a gift.) This is a heavy, well balanced, high quality cast iron skillet. The order arrived via standard delivery in a much shorter time than I expected. My recipient will be thrilled at christmas, and mine has already been used. I will look for Tiger Chef's products again!

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Calphalon One Infused Anodized DR8SC 8-Inch Stainless Steel Lid

This is a nice quality product that works perfectly on all 8-inch Calphalon One Infused Anodized products. Just make sure you are using it for that set only. It will damage or not fit other Calphalon products that the lid was not meant for. The poor reviews I have read here are all from user who are trying to use the lid on products that are not Calphalon One Infused Anodized products.

These lids are fit only Calphalon One Infused Anodized.I tried put it on other calphalon products but it does not fit at all.Calphalon One Infused Anodized cost you more than other calphalons but you are able to use metal utensils without damaging a surface.I'm very happy with them.

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I bought this lid to use with my 8-inch saute pan (part of the 9-piece Calphalon commercial hard-anodized cookware set), but its slightly too big.I would like to point out that if you go to the Calphalon web site, this is the lid listed as fitting the 8-inch saute pan.

The lid is usable, but doesn't seat well to get any sort of seal on the pan.It's unfortunate, as its an attractive, well made lid, but for my purposes its useless so I am sending it back.

I also have the 10-inch stainless steel lid, which fits the 10-inch saute pan perfectly.I'm not sure why Calphalon didn't take more care designing this one.

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I'd give it zero stars if I could.I read the review from 2005 and hoped that was just one bad batch--but it isn't.The lid is slightly too large and if used on a non-stick pan will damage the non-stick surface since it sits on that instead of the lip of the pan.So, I have returned it.Note that this is just a problem with the 8 inch lid; I also bought the 10 inch lid and that one fits perfectly.

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Lodge Logic Pre-Seasoned Iron Griddle

I really wanted a pre-seasoned cast iron skillet to replace the series of 'disposable' teflon coated ones that I've been using, but when I recieved this one, I was a bit disappointed for 2 reasons.As someone else already stated, make sure you coat it well with oil on the first use.Even though I did, the eggs still stuck.Which leads to my second problem.The picture does not show the large gutter on the flat side.That makes it rather unusable for eggs, pancakes, etc.I tried it anyway, trying to keep the eggs away from the gutter, but they dripped in, and my fried eggs turned into a stuck-on long drippy mess in the gutter.I wouldn't even try pancakes on it.:-(It would cost more in shipping to return it than it costs (almost!) since it's so heavy, so I'll keep it and use it in the oven and on the grill, but I'm unhappy that that picture does not show that gutter.I'm going to order the larger griddle, but that one is going back if it has the same gutter!

Lodge is the leader in cast-iron cookware.Made in USA for more than 100 years, it's heavy, reliable, great stuff.Cast iron takes a little effort.You have a relationship with it, unlike teflon type pans.You learn to work with it and it will reward you with incredible performance.

I've had the non-preseasoned version of this griddle for about ten years.At first I was disappointed in the performance but over time it got better and better.Nothing sticks to it now.Cleanup is easy with just a quick wipe needed.The cast iron is so good at spreading the heat out that it has very even temperature.

Pre-seasoned is a bit of a misnomer.The "seasoning" process is never completeLodge Logic has simply jump started the process.It does get better and better.At first maybe only use it with an oil or with fatty foods.As time goes by the need for added oil goes down.I can make pancakes or french toast with no oil or butter.I generally give it a light spray of cooking spray though.

My only complaints are that with the grease gutter the total cooking area is somewhat small, plus pancakes will flow into the gutter if you aren't careful.I never use the grill side but from experience with my Lodge grill pan I'm sure it would do a great job.

I'm sure that this griddle will just keep getting better and better as the years go by.I can't say that for coated nonstick cookwarethat seems to have a life of about five years in my family.

Note that your burner spacing is important.This size has a cooking area (not including the grease gutter or handles) of 16-3/4" x 7-3/4".The overall size is about 21" x 9".It fits the stove in my camper and my Weber Gas Go-Anywhere Grill perfectly.It does not fit my stove at home or my Coleman propane stove because those burners are spaced 11" apart.For those stoves I am considering getting the larger Lodge griddle where the handles are inset.All the Lodge products are listed on the "lodgemfg" homepage.Since cast iron is heavy, shipping can be expensive so be sure you get free SuperSaver shipping.

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Why? No loop handles on the pro griddle.Why does it matter, well the handles make it too long to fit inside your oven, or ontop of your stove.

If you are running a camp, maybe these handles are the better way to go, for the rest of us, get the Lodge Pro griddle instead.

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I am new to cast iron cookware and this is also my first stovetop griddle. I love that it's pre-seasoned, but even then, I managed to burn my pancakes on the first try. I'd turned the electric burners on to High: rookie mistake. Now I set it to Medium-High. Problem solved. My husband swears hamburgers taste better on this grill than in our George Foreman grill.

The cons of this are characteristic of any cast iron cookware. First of all, it's HEAVY. Storing it was a problem until I found it fit perfectly in the drawer beneath my oven. And unlike a previous reviewer, I had no trouble with this not fitting in my oven or on my stove top (we have a slide-in range; it might not fit as well on a free-standing range where the temp control panel might get in the way). Maintenance is another issue, but care instructions are included, so read them carefully. You will need a metal scourer to keep it clean and lots of nonstick spray to keep it rust-free. I wrap my grill in aluminium foil after cleaning to keep it from getting everything else greasy.

Bottomline: cooks great, high maintenance, and lasts multiple lifetimes.

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Great grill, but after you follow all the instructions, add this info: pre-heat the grill and then coat it well with good canola oil.Then lightly coat the food you're cooking, too.I had a big mess to clean when I didn't do this.Great for rainy days when cooking outside doesn't work.

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Update International SFC-12 SuperSteel Induction ready Stainless Steel Fry Pans with Helper Handle,

My wife and I both enjoy cooking.We bought the standard department store stainless set when we got married, then we bought calphalon, and piece by piece, we're working up to AllClad(we've been married over 25 years).However, non-stick pans tend to take a beating over time and eventually, most of them start to stick.This pan didn't break the bank, it cooks evenly on both regular electric stoves and smoothtops and has a helper handle.It works well enough that after I bought this one, I bought a slightly smaller version by Update International for smaller jobs, like small sautes and Sunday morning breakfasts.I got them fairly cheap at my local restaurant store.It takes a few minutes for the base to heat, but it then holds the heat like you would expect from a decent pan.

I've been pleased enough with Update's cookware that I'm buying a small set of pots and pans to take with us to the vacation house we rent each year in New England.I'll be able to get the pieces I need for @ $100 (pan, couple mid sized pots and a stockpot) bunches cheaper than most sets at the department store and better quality besides.I also like the fact that Update's pots come with a solid metal lid (no glass) and it isn't priced separately.

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Joyce Chen 23-0003, 11.5 inch Lightweight Cast Iron Stir Fry

I bought this wok to use it on the inner rings of my flat surface stove so than the range hood can suck all the smoke while i am cooking. The size is perfect. The bottom size is 6", which fits the ring perfectly. The top size is perfect too, though i can use a 12" one too. The wok is solid and heavy and can hold up heat. I have used very cheap cast iron pots and cabon steel pots. They are either too heavy or too light. This one is great.

The only thing i dont like is that it seems to have a coating. After we used it the first time, the coating was burned off. I guess it is the seasoning coating. Hope it is harmless.

I only used it for one month. I coat it with oil before and after each use, it still gets sticky after one month. The dark "natural seasoning"comes off as small pieces, then mixed with my food. After their "natural seasoning" comes off, the pan became very sticky like a stainless pan, and it's not stainless, it's rusty. I'd go back to Starfrit's cast iron pan, even though it costs little more.

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This wok stays cute on my oven top, suitable for 2-3 person. It is light weight, easy to clean and maintain. It heats up quickly and can get very hot. The vegetable it cooked looks fresh and with good taste. With meat, it did stick a little bit at the beginning, but I think for cast iron it takes time, the more you use it, the less it sticks. For those who have 4-5 people to serve, I would suggest you to try that 14" one. Before buying this one, I was struggling between a carbon steel and light cast iron, finally I decided on cast iron, because a friend shared that she had both of them, both get heat quickly and not stick, but carbon steel more easily gets the vegetable steamed, with more water come out, while cast iron makes food come out dry and still taste juicy.

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I recently purchased an induction burner (Max Burton 6200 1800W) which I love, but the problem I ran into was finding a cooking vessel that could take advantage of its heating potential. After some experimentation with various pots and pans, I found that the ones made of carbon steel and cast iron work the best....by far.

I was really happy to find a cast iron wok that didn't weight 75 lbs and was the perfect design (wide bottom). I got it yesterday and was blown away by two things; how light it was and how hot you can get this wok. I used a thermal gun on it and got readings above 800 degrees. Even my carbon steel wok didn't get that hot.

This wok comes pre-seasoned, looks to be well constructed, is priced right and definitely does what a wok is supposed to do...."get rocket hot". If you are looking for a good gift set for that vegetarian cook in your life, get this wok and a good induction burner (they aren't expensive). They'll love you forever.

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PR3F wide probe control cord or frypans, griddles, etc.

The frypan module works as described, meaning it is a splendid little product.It helps me to fry my sausage quickly and effectively.The module works as good as the original and is of convincing quality.I will certainly keep this seller in my contacts list for purchases I may make in the future.

I Ordered this product on December 03, 2009.I did not hear from the company until after I inquired about delivery on December 28.Their response was that it was out of stock and would be shipped whenever it arrived.I have not heard any more from them, nor have i received this item.

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Although the part numbers are the same and from the same company, it doesn't fit my frying pan.

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I ordered a probe for a Faberware electric frying pan someone went to the hardware store and pick up a "Just Rite Control" that doesn't fit.I could have gone to the hardware store and picked up any probe for my electric frying pan.

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Matfer Bourgeat Black Steel Frying Pan, 8-5/8" dia.

After reading an article in Gourmet, instructing the basics of omelets and the use of an 8 inch black steel pan, I am ordering a second of these pans. This pan is really great in making omelets or so my husband says he's the egg man all I can say is that the omelets taste great!!!! and are omlet shaped unlike past omelets made in a completely different pan. The only sticky point is the label that it arrives with it is very sticky and when removing the label, a thin film of glue is left behind on the pan. You need to follow the directions to the T cooking potato skins and salt really does remove the glue. I was very skeptical, but it actually works and you'll have a great pan.

Matfer Bourgeat Black Steel Frying Pan, 8-5/8" dia.

Wow! This is a surprisingly heavy little carbon-steel pan, and it is a joy to use. Mine weighs 2.65 pounds (1202 grams). Its weight is reasonably similar to the weight of my vintage Wapak nine-inch 1903-1910 first-series cast-iron skillet (2.85 pounds or 1291 grams). Although I have only had it for one week, this Matfer Bourgeat pan is already capable of making superb omelettes, pancakes, and fried rice; all made using less than a half-teaspoon of cooking oil or butter. It is non-stick, when used this way.

Why did I buy this carbon-steel skillet, when I already had the phenomenal Wapak cast-iron skillet? I bought it primarily for two purposes. First, I bought it for making omelettes in the Japanese style (cooked at high temperatures, in less than one minute). The flared sides of the Matfer pan make this task easier. Second, I bought it for making perfectly-uniform six-inch pancakes (because that is the bottom width of this pan). Even though this pan weighs two pounds and 10 ounces, it is quite easy to turn the pancakes with a quick flip of the pan (without using a spatula). This is fun!

Here are some final thoughts. Expect the color of this pan to change. Although mine is only one week old, high-temperature usage has already changed the color of the pan, from bright silver to a very dark brownish-bluish-black. It is actually quite beautiful, in its own way. Within one year, it is likely that the color of this carbon-steel pan will match the blackness of my 100-year old Wapak cast-iron skillet.

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This does just what I wanted it to do: makes a great omelet that doesn't give off cancer-causing non-stick-coating fumes.

You have to season it well, though, just like the instructions say, just as you would for a cast-iron pan.

Also, the pan is elegantly designed. The handle is long enough that it doesn't get too hot. I feel so very French when I'm cooking weeze zees pan.

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season according to directions and you have a slick pan.I find it a little small for a 3 egg omelet, so am ordering a bigger one, otherwise it would be a 5 star.

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Smart Planet PPM-1K Keebler Personal Pie Maker

I got one of these from my CVS Drugstore for $20. I had a coupon so got it for less than half price. I wouldn't pay more than that.

The first batch of pies came out great. The directions tell you to use pie crust for the bottom crusts and puff pastry for the top. I didn't know that when I bought it. Don't expect to be churning out loads of pies though. Each batch of 4 takes about 8-11 minutes.

Pros: Tasty pies and you can make any flavor you want

Cons: After the first batch, the item is hot so you are trying to put pie crust into it without getting burned.

Second, the pies are difficult to get out of the pie maker in one piece. My tops kept coming off.The third batch was a hot mess, literally. The pies leaked everywhere, the bottom crust was difficult to position, and two tops didn't get cooked while the other ones were getting too brown.

My plan had been to make several pies to give as gifts to neighbors but I am afraid this will be one of those appliances that I only use once in a blue moon. While the pies are cute and nice for small servings, it is much easier to just make a big pie.

I bought this mini pie maker this weekend, and made several batches of pies for dessert. Using the pie maker was very easy and fun. First you have to find the just right size round item to use as your "mold." I used a tall saki cup that was was perfect. Then use roll-out pie dough for the bottom crust , and puff pastry for the top. Fill the pies with whatever sounds good. I used chocolate and lemon pudding and cherry pie filling. So we had lemon, chocolate, cherry and chocolate-cherry pies. Each batch cooks 4 pies. The instructions say bake for 8-11 minutes, but I didn't even time them. After a few minutes, open the pie maker and see if the crust looks done. If it looks done, it is done. Puff pastry that's golden brown is perfect. If it's not golden, give it another minute or two and check again. All together, I think mine baked for about 6 minutes, but each one is unique, so check like you would a pie in the oven. To remove them from the pie maker, I used the point of a steak knife, and it worked perfectly. I cooled them on a rack and transferred them to a plate based on what flavor filling was inside. Today I made only sweet pies, but I'm certain that savory pies like mini empenadas would be great too.

I served my pies to kids ranging from age 14-15 and adults 28 to 50-something. They were a hit with the kids and adults. It was fun having a personal pie that was big enough for 3-5 bites, but small enough that you didn't feel guilty or stuffed. They were fresh and yummy and just plain fun! I will use my pie maker again soon. I know my kids will be asking, "when will you be making more pies for us?"

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I BOUGHT TWO OF THESE. ONE FOR ME AND ONE FOR A FRIEND. SHE LOVES HERS. I GOT IT TO TRY AND CUT DOWN ON THE FAT FROM FRYING PIES. WE ARE BOTH EXPERIMENTING WITH THESETOSEE WHAT ALL KINDS OF GOODIES WE CAN COME UP WITH. ITS WONDERFUL. ONLY THING WRONG IS YOU CANNOT OVERFILL THE CUPS. ITS ELECTRIC AND JOHN DEERE GREEN. WORKS WELL AND THE LITTLE PIES ARE GREAT.I MADE CHERRY PIES WITH MINE. SHE MADE APPLE. BOTH WERE GREAT. THEY DON'T MAKE LARGE PIES. THERE IS FOUR CUPS IN EACH. THE COST IS LOW. SO THE PRICE WAS RIGHT. I MADE CREAM PIES ALSO. I MADE THE GRAHAM CRACKER CRUST AND PUT IN THIS LITTLE BAKER. LET THEM COOL AND ADDED BANANA CREAM PIE WHEN THE CRUST WAS COOLED. GREAT BUY

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I know, I know.You get what you pay for, right?lol

This was in the outlet and I didn't pay much and I'm glad i didn't.It heats very unevenly and even though I followed the directions regarding the quantity of filling to use, it was too much and made a mess!I'm not sure if i'll even try using it again.

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Everyone liked the little pies I made but they are like bite size w so there would like them a little larger though

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Cast Iron Kettle Humidifier

I just purchased a Cast iron humidifier and love it-$5.95 at the local thrift store.Cast iron needs to be seasoned,just like a cast iron skillet.Clean your cast iron item,dry it out,then rub bacon grease on it,inside and out(that's the best way)or olive oil or shortening and bake it in the oven for an hour or so-that should stop the rust,let it cool down in the oven.One reviewer said she was going to paint her's-that's probally not a good idea if you are going to use it-to many chemicals in the air.Oiling it will make it nice and black.

This cast iron kettle is very sturdy and it looks great on our wood stove.Keeping it full of water while burning a fire to keep the house warm is a great way to keep moisture in the air.Before using this kettle, it became hard to breathe since my nose and throat would dry out.Now there are no worries!

I would recommend this kettle for anyone who uses a wood stove or burns a fire for household heat.

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We like this kettle very much.It could not be used as a teapot it gets rusty on the inside and it is very heavy and somewhat difficult to lift; but it sits on top of the wood stove and helps to humidify our house in the dry winter.Excellent value for the money!

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The kettle does function, but the paint is flaking off.I use this on my wood burning stove, and it does steam up and humidify, but the paint isn't great.I am planning on re-painting it.so, it works for what I bought it for, but its not pretty.

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If you have a wood-burning stove in your home or cabin, this is an essential item.It restores much needed humidity where wood-stoves can tend to dry out a room or environment.It's also made of heirloom quality cast-iron and is sure to last many generations.

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