Professional Heavy Duty Reversible Double Burner Cast Iron Grill Griddle

Looks like a double burner, cast iron, indoor grill cooking tool. And it is just that. Not pre-seasoned, but I prefer to do my own seasoning myself anyway. Works great, even heat, nice grill marks on food, easy, almost non-stick, cleaning. Fits in my cast iron cooking tools drawer with ease (36W x 22D)

Would I buy this again, YES. Would I recommend this to a friend, YES. Would I give it to my kids, NO, go buy your own!

Awesome! I have been desiring one of these and i found the right one. It fits over 2 burners and excellent on chicken,bacon and ham so far.

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This grill pan is solid cast iron, long enough to cover completely the two burners on one side of my electric stove, and does what I want it to do--cook meats, fish and vegetables indoors with less fat. Does it really "grill" them? No, but it's not the fault of this particular pan. If you want real grilling, use a barbeque.Obviously you don't get that smokey flavor from this. But if you want to cook a steak or some onions and peppers for a fajita and you can't or don't want to fire up the barbeque,this will do a good job, searing the food where it touches it but not sauteing or frying it. It also uses a lot less energy than an oven, and takes less time.

I've found two downsides of grill pans. First, since it's not designed to be used with much, if any, fat, some foods will stick. I've had some problems cooking fish; when it comes time to flip or remove a salmon fillet, you may find yourself scraping vigorously with a spatula to avoid leaving that nice crust behind, stuck to the pan, even though you've brushed the fish with oil first. This may change eventually, if the pan gets thoroughly seasoned from use. (Of course, the alternative is a non-stick version,but no, thank you.)

Second, be sure you have a hood fan that works well, or a very well ventilated kitchen,or your house will likely fill with smoke. Putting a cover (or upside-down pot) over it may help.

But these issues are inherent with grill pans. This particular model is well designed and well made and reasonably priced. It's solid without weighing a ton, and I've had no problem with warping or cracking.It has a flat griddle on the other side, useful for pancakes or, for those who like them fried, burgers. Being cast iron, it should be washed without soap (so it maintains seasoning) and dried thoroughly before storage (or it will rust).

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I have Lodge skillets and they are great. However, this griddle is poorly manufactured. I am wondering if the business that sold it to me purchased them as factory rejects. There are pinholes (for lack of a better word) in the cast iron, a dent in the griddle top, and the entire surface is quite rough, especially on the grill side.I would have returned it, however when I ordered it I didn't notice that it came from a non-Amazon supplier and thus I would have to pay for shipping costs to send it back.It weighs over 10 pounds so it costs almost as much to return it as I paid for it. I'll use it for a boat anchor or a prop under my car when I put up jack stands to work underneath the vehicle.Alternately, if you saw the movie "Tangled" you understand what I mean when I say that it would also work well as a Rapunzel pan.

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My transaction was smooth and quick.The double sided cast iron griddle arrived on time and it was exactly as described.Very heavy and it fits perfectly across the 2 burners on my stove.I have fried tons of bacon on it already... to get that really deep slick seasoned surface.I would highly recommend this product and the price was great!

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Old Mountain Pre Seasoned 10101 6 1/2 Inch x 1 1/4 Inch Skillet

I have two of these pans, & they are great for cooking 2 eggs or anything that doesnt require you needed a big pan.You can melt butter in this pan or warm up single servings of things.They are also for making individual portions of desert.I love having this pan because it comes in handy for numerous things randomly.

Very nice.It comes "pre seasoned" but I scrubbed mine and seasoned it with lard.Nice quality for the price and perfect for cooking eggs.

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I really bought this pan for my husband since he has two large cast irons and wanted a small one.I found it smaller than I would have liked but it's great for a small meal for one person.It's a real bachelor-type pan that would be good for someone dorming at college.Pair it with a good cast iron cook book and this is a pan for all seasons.

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Duncan 2-Piece Long Handle Pan Holder

These are cute but not functional. You cannot leave it on the pot while you are cooking, because the green material begins to smoke. On their other products they say only the black part is heat resistant, yet these are designed with both green and black on the inside part that touches the pot handle. I was looking for something to use with cast iron cookware and this is not it.

These are terrible.

I bought these for cast iron....I smelled burning rubber after only a few seconds. I thought maybe I could at least use them for my stainless steel handles....but they also melt and smell.

You may be able to use these with plastic handles....I wouldn't know, my wife made me throw them out.

Whatever you do, DO NOT leave them on the handles while you cook.

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I needed to replace my old Lodge Skillet Handle after using it for many years, and decided to get this product instead. Unfortunately when the skillet handle gets hot the holder gives off a horrible, toxic smelling odor and I can actually see fumes rising from it. This is with a pan on low to medium heat, not even high. I will not allow my family to breathe this, and as I gave one of the two handles away, I can't return it. I'm throwing it away and buying another Lodge handle.

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I bought these handle covers for my cast iron pans because the old cloth ones were wearing out.These get hot if left on the pan and will smoke if they get over a hot spot on the stove.

I like to use my pans in the oven and these pot holders do not allow me to pick up a cast iron skillet without additional protection.

The one bright spot is that I can put them in the top rack of the dishwasher.

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This product, while it does protect my hands from the hot pot handle, I have to be careful not to put it all the way on or it starts to get so hot itself that it gives off a melting rubber smell.

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The Pampered Chef Mix N Chop #2583

I love the mix n chop and you will too.I couldn't believe how great it was when frying up ground beef in the skillet for spagetti or hamburger helper or just about anything.You just keep chopping it down over the meat in the pan and after a short time the meat frys up in the most amazing small pieces.No clumps of meat!It works wonderful and when the meat is mixed into sauces, it is fantastic and all the same small size.The mix n chop won't scratch or harm your non stick pan.I was just astonished at how great this kitchen tool works.I can't fry hamburger anymore with out it!I love the mix n chop.

My husband is a hunter, and we eat a lot of ground venison, a super source of low-fat "organic" protein ... nutritionaly better than even chicken!Frozen then thawed ground meat often clumps and does not cook up as uniformly as fresh ground meat.This tool is super at breaking up the clumps and the meat fries up so nicely in small pieces.I'm buying extras for presents for friends and family members.By the way, I paid $8.75 + $4.99 shipping here on Amazon though prices are higher now (just a month after purchasing thru Amazon), and this product is listed on the Pampered Chef site for $10 plus shipping.

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The Mix N Chop does a great job at cutting up ground beef, ground turkey, or ground pork.I can make very fine pieces, and it's safe for my nonstick cookware.It is a bit slippery though as you're smashing into a nonstick skillet, and one time I flung a ton of meat on the floor.Now I use a giant skillet with straight up/down sidewalls to avoid that from recurring.Also it is quite difficult to clean.The ground meat gets stuck in the middle area, probably more so than the Chop-Stir because it has 5 cutting blades, and because they are curved making it harder to get a brush in there.This product looks much nicer than the Chop-Stir and has a more comfortable handle, but if I had to do it over, I'd try the Chop-Stir because it looks easier to clean.

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I am a pampered chef consultant and you can buy this Mix N'chop in our catalog brand new for 10.50 these people are ripping you off if you are paying the above price.

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I love how easy this mix 'n chop makes browning ground beef and turkey.It breaks up all the big clumps into nice bite-size pieces effortlessly.

I had a knock-off (white, four straight paddles), but it doesn't hold a candle to this design.This one works so much better, and cleans up nicely.Don't settle for the inferior one you might see in kitchen stores, spend the extra money and get a decent one you'll be much happier with.

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Lodge Logic L7B3 Pre-Seasoned Drop Biscuit Pan

I'm having so much fun with this pan! Makes melt in the mouth drop biscuits--I use the recipe for buttermilk drop biscuits in the "Cast Iron for Dummies" cookbook--that are just as pretty and fluffy as rolled biscuits. Just don't forget to preheat the pan! I've turned out excellent "spoon" yeast rolls in this pan too, and it works great for baking individual pineapple upside down cakes. I use cast iron for nearly all my cooking and this pan is a welcome addition to my kitchen.

I don't use this pan very often but every time I do I am left with happy feelings. No rolling is required for your dough when you use ityou are kind of forced to use a recipe with more liquid. If you are one of those people who thinks the dough must be rolled out to make a decent biscuit then I say, "lighten up!" Your biscuits will be easier to make and they will impress everyone lucky enough to be offered one. My advice is to leave the pan in the oven while pre-heating for the most effective biscuit baking experience!

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Great product!!!I was given this pan as a gift.I figured it would go into the cabinet and remain in storage was I wrong.The results using frozen biscuits are wonderful (I don't make homemade drop biscuits).The bottom of the biscuits are a beautiful golden brown and are crisp.I also use this pan for "mini" cornbreads with the same result. And if that doesn't end all, I've put the frozen biscuits in some slots and "beaten eggs for a souffle" in the other slots and baked them at the same time.Makes for quite a quick breakfast treat. It is now on my "gift giving" list.

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I use a drop biscuit recipe for this pan from this great cookbook (if you like southern cooking as I do) Lodge A Skillet Full of Traditional Southern Lodge Cast Iron Recipes and Memories Cookbook.The recipe stated 30 minutes which is way to long at 450.I adjusted the time down to 20 minutes & they come out perfect every time.They practically fall out of the pan if the pan is properly seasoned.Never has a biscuit stuck in this pan, not even a spec.So I rarely roll biscuits now.

As I don't like using sprays, after each use, I rinse with hot water/stiff plastic bristle brush, dry throughly inside/out, heat on low heat on the largest stovetop burner & brush all cooking surface with lard before pan heats up.Allow it to heat a couple of minutes then turn off heat.Brush the melted lard around all of the cooking surface.Let it sit on the burner until it's touchable with a lint free paper towel removing excess oil.If you don't use your pan very often, don't use lard or other oils because they get rancid after a very short time.If you don't plan to use soon, I would recommend using something like expeller pressed coconut oil or palm oil (the organic lard I have is mechanically pressed palm oil) as they will not go bad for a very long time.

One reviewer recommended preheating this pan.I've never done that & find that to be unnecessary.Just my preference I guess.I do preheat the 10" skillet in the oven with lard in it to prepare cornbread which I rarely do anymore since my mom gave me a great recipe several years ago using the 8" Lodge Skillet to make cornbread on the stovetop.I will put the recipe on that item in a few minutes.You may never "bake" cornbread again if you try it.

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First, be sure you preheat and spray generously with Pam.I thought it would be just for biscuits-nope!It can also make muffins, cupcakes (although they'll be shorter and wider than normal), brownies, mini meatloafs, mini quiches, and eggs!

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KitchenAid Gourmet Stainless Steel 3-Qt. Covered Saute Pan

I love Kitchen Aid cookware. This saute pan is just as awesome as my other set. Very heavy and if you use it right (look on the Internet for cooking tips for stainless steel) it is non-stick.

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Mauviel Cookware: M'Heritage 250C Copper-Stainless Round Fry Pan

I love this pan. It's incredibly versatile. I use it instead of a straight-sided saute pan (many cooks don't like to do this but it's my preference). The 12 inch copper pan weighs a ton and is not ballanced for tossing food ... so don't think of this as a larger version of your 10" fry pan. It's best sitting on the stove solidly, with you turning the food in it with tongs or a spatula.

There's plenty of room to make a pan sauce, and I like having sloped sides for this--easier to get into the corners with a whisk or spoon. It's also my all time favorite pancake making pan. It heats evenlyfrom center to edge, which is a pretty good trick for a pan this large.

Being copper, it's every bit as responsive as you'd expect. The feeling of control is addictive. You'd have to be an arsonist to burn anything in this pan. But in spite of its quick heating and cooling nature, it does a nice job of browning meat--even big pieces. Not as aggressively as heavy cast iron, but I have no complaints. It's also a perfectly capable roasting pan. I've roasted everything from chickens to vegetables to pork tenderloins it, usually at 500 degrees. Cleanup can be a drag after this, but such is life when you roast with lots of fire. Only drawback is that handle is long, so it will take up much more than its fair share of the oven.

And then there's price. Copper is up ... these have gone from expensive to outrageous. I think you'd have to consider it a luxury unless you're loaded. The good news is that there's no reason to have a huge set of copper. For me I just have the ones that I saute or make sauces in--this, and a couple of sauce pans. My 10" fry pan is aluminum, and much better for tossing food than even the 10" copper pans. And it costs a quarter as much.

Anyway, if you're a fanatical cook, appreciate a versatile pan that does it all well, and are feeling burdened by too much currency in your pockets, I can't recommend this highly enough.

The copper conducts heat beautifully and the stainless interior really lasts. Things stick to the bottom which is then deglazed with wine or broth. Expensive but worth it.

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This Mauviel pan is helping to complete my Mauviel collection of cookware, which I just love. The pan heats up quickly and evenly and has not had any issues with sticking. It's also pretty heavy! I do need to polish it, though, after almost every use, as it has a tendency to discolor when exposed to heat. I reviewed this cookware on my hubpages site as well at

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I own many different fry pans in various materials.This one seems to be able to take the most abuse with the least amount of worry.At super high temperatures, my stainless steel pans may warp while my cast iron ones may burn the food (in my opinion, cast iron can sometimes be a little TOO good at retaining heat.)As with all of my 2.5mm gauge copper pans, I find that it is more difficult to burn food in them.I'm pretty sure this is because of the fast response and even heat distribution properties of copper.They are very forgiving pieces of cookware.Also, because of the thickness, I have never worried about it warping.I have made my very best fond in this pan the stainless interior creates the perfect "stickiness" required for caramelization.Alternatively, I've also been able to make "sticky" recipes using very little fat with great success at removing said food with no problems (I once made a huge hash brown using shredded potato in this pan with very little oil started on the stovetop and finished in the oven and had NO problems removing it from the pan.)

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I have an electric stove and not being able to switch to gas in my building, I decided to test the pans from Mauviel to see if they can give you the balance and control of gas on an electric stove. They do. Simmers are now easy and you can actually control the increase and decrease of heat to the pans with quickness and precision. I can actually say that these pans make electric stoves function better than gas. The simmers as an example do not require constant adjustments. Do not be too concerned with food sticking to the pan because of the lack of non-stick on these pans. With the use of Pam spray and oil you have a non-stick surface, I have removed omelettes from the pan by just tilting the pan. Skip the Pam spray and use oil only and you can have perfectly created small bits of caramelized flavor called fond. My wife did not wanted to use them at first but they worked so well that even her is a believer. These pans will make you cook food as it was meant to be cooked, with absolute control of the entire process. Additionally they look superb on a wall rack and will last generations.

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Lodge Logic LSRG3 Single-Burner Reversible Grill/Griddle, 10.5-inch

Over the years, I have bought several "non-stick" griddles, but those coatings always turn gummy, flake off, and don't clean well. Finally, I came to my senses and realized cast iron doesn't flake, is truly non-stick, cleans with hot water, and if it turns gummy, a little re-seasoning always fixes the problem. I love cast iron; love the shiny black non-stick surface that develops over time. Food always tastes great on iron, also. But I had never had a piece of pre-seasoned cast iron, so I was a bit skeptical about skipping the seasoning routine. The griddle got a good hot-water-only rub down out of the box, a generous coating of oil, and set on the stove to preheat for pancakes. The first one stuck just a little, but that was a temperature problem. All the rest of the pancakes were perfect no sticking at all! And they were actually fluffier and had a crispier crust than usual, while the insides were oh-so-tender. Best pancakes ever!If this griddle cooks this well straight out of the box, I can't wait till it develops that beautiful shiny black patina!

Don't wait as long as I did: order this griddle soon! You really can use it immediately, and like all good cast iron, with proper care, it will last a lifetime!

Great little grill for just two people! I grill burgers, vegies and more on this. I was going to get the larger size but decided this would be perfect for what I needed. It isn't too hard to clean up as long as you don't leave the food or grease on it for too long. Just wash it with water and a stiff brush and then dry and season. It will last you a lifetime and more with proper care!

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I bought this product for the grill specifically since i live in an apartment and cannot have a BBQ at my place the griddle was just bonus.I've used it a few times and I love how it cooks.And cleaning it was much easier than I expected it to be.Already told my sister to go out and buy one.

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Works as well as my cast iron pan but doesn't have sides so it is easier to get under foods to flip them.More useable space to cook on.

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I have lots of cast iron, mostly Lodge.

I was contemplating getting the wider Lodge grill Lodge Logic LPG13 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle (the one that's good for straddling two burners -that one measures 20" by 10.5"), but decided on just the single one (10.5" by 10.5"). I use the smooth side for pancakes and crepes, and recently started using the grill side for steaks and chicken.

I used to use my skillet for steaks (a la Alton Brown), but I just love the grill marks. Especially since the grill of this Lodge piece goes diagonally, I put my steaks (and chickens and pork chops) at a straight 90 degree angle. While I normally cook my steaks by letting it sit there for about a minute (on high, of course), with this grill, I've gone to moving/rotating the steak another 90 degrees. It gives it that great criss-cross pattern (hey, part of good tasting food is good looking food).

With my steak sizes, I can only cook 1 steak at a time. Not really a problem since it takes me only two minutes or so per steak (rare to medium rare).

If you want a bigger area that straddles two burners, get that version instead (and, at the time of this writing, the other one which is twice the size is only a scant few dollars more; great value!). For me, this is perfect. Basically, choose your weapon. :)

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Swiss Diamond Fry Pans

The problem with many reviews is that they are written in the honeymoon period after the purchase. I bought many pots and pans by this manufacturer. I bought this 10 inch frying pan almost a year ago and I have used it almost every day. It still works, but here's the problem this type of surface is funny, at first it's like all teflon pans, totally slippery and it is very, very scratch resistant, but after a while no matter how well you clean it, it will develop a hard layer of oil/carbon and will become not much different than a poor to middle of the road seasoned cast iron pan. If you don't believe me, buy it and run it through about 100 cycles and you'll see what I mean. As far as the many other Swiss Diamond pots, casseroles, etc. I have purcased; I give them my highest mark, but keep in mind that any of these that gets used a lot and has oil on it will develop this layer of carbon which is impossible to remove. To their credit, the manufacturer actually warns you of this with the instuctions, and that you must not let the oil get burned on. My experience after 200 thermal cycles is that keeping that from happening is impossible. Maybe I wasn't religious enough in my cleaning at first, but once the process starts it will slowly cover the whole bottom of the pan no matter what you do. I use as much oil and butter in this pan now as I would on stainless or cast iron.Good luck

I LOVED this pan when I first got it, and for a while.I've had it for over a year now.It cooked evenly and was wonderfully non-stick.In fact, it cooked as nicely as a well-seasoned cast iron.I tried to care for it as directed, but even so, the pan has lost most of it's non-stick qualities and is difficult to clean well.

To make a long story short, I prefer my old cast iron, and while they require some care, they hold their quality.This pan has become unmanageable as far as its non-stick coating is concerned.There doesn't seem to be any way to "restore" it as you would a cast iron pan.

I REALLY WANTED TO LOVE THIS PAN, but after one year, I am very disappointed.Started out well, but quickly went the way of cheap non-stick pans.

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(Be sure to see update at the end, but first, my original--regrettable--glowing review)

I have an entire set of Swiss Diamond in addition to this pan. I bought Swiss Diamond because, due to weak wrists, I needed sturdy cookware that was not as heavy as stainless steel. Because aluminum is the primary, affordable, lighter-weight alternative, and one does not want food coming in contact with aluminum because of the possible leaching of it into the food, I sought non-stick pans with a coating that would not flake or scratch off and end up in my food. After much research, I discovered Swiss Diamond. I have not been disappointed. The pans are a great weight--hefty without being too heavy, and after several months of use, the coating is holding up beautifully. I confess that I do not primarily use metal utensils in it, however, so I can't testify about how they hold up against metal.

These pans caramelize food beautifully, and the evenness of the heat distribution in them is a pure joy. They do take a few extra seconds to heat up, but hold heat very well. I really love how flat the pan's bottom is, and imagine if you have a flush electric cooktop, these would be especially appreciated. Though I have a gas range, I had trouble in the past with pots and pans slipping and sliding on the enameled grates, but these pans do not slide. And I was delighted to discover, after realizing I had accidentally left this pan on low heat for an hour with no food in it, it did not warp at all and is still in perfect condition. This cookware cleans up easily and perfectly, too. I love that they are coated on the outside walls of the pans so any dried or cooked on food comes off the outside as easily as the inside.

One thing to note is that if you are looking for a pan to cook eggs in without oil, this may not be your best choice. The texture of the diamond coating seems to grab more than a slick Teflon pan would, and the first time I tried to flip my fried eggs without a spatula, I had less than stellar results. But with sufficient oil, I can flip the eggs without a spatula or a problem (I need to make my daily quota of coconut oil anyway for health reasons, so I'm fine with putting oil in the pan). If you use a spatula, you should easily be able to flip eggs without oil.

I do hope these pans turn out to be durable over the years. So far, after a few months, they are aces! In fact, my husband may be growing weary of my exclaiming, "I LOVE this cookware!" over and over again.

UPDATE 3/18/2013 Sadly, pans are in the landfill now. We didn't even want to donate them, we thought they were so unhealthy! After only a year, they started flaking and wearing on the edges. I advise against these pans, not just because they weren't durable, but I have come to believe they are made with PTFEs--the toxic stuff in Teflon. I now have ceramic coated pans (German Weilburger Healthy Legend) and so far, so good, but I'll wait awhile before reviewing!

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I purchased this pan while returning another one to the Swiss Diamond warranty department. It was no longer "non-stick" and there was white discoloration all over it. When I called the warranty department, they seemed very receptive and told me to send it in. I followed their directions and sent it off for inspection.

Because the Swiss Diamond seemed so responsive, I thought that I would have no problem having it replaced. I went ahead and purchased a new one because I needed a pan right away and did not want to wait for the time it would take to replace. I thought I would give the replaced pan to my daughter.

About a week after I sent the pan off for inspection to the Swiss Diamond warranty, it was returned unopened. UPS had a stamp on it stating: "refused delivery, receiver did not want". I was confused and looked at the package and reviewed the sending instructions that were emailed directly to me from Swiss Diamond. I had followed the mailing directions exactly as specified so I called. I then called and left a message to my contact person. When I did not hear from her the next day, I emailed her. The next day the email was returned undeliverable.

When I finally got a hold of someone at the number I had, I was told that they were no longer honoring Swiss Diamond warranties and I would have to contact the Swiss Diamond Company in Switzerland. I went to their website and emailed them because there is no international 800 number and I did not want to invest any more money in this fiasco. It has been 2 months now and I have emailed them 2 times and still no response.

I have given up as this is more trouble that it is worth. The reason I purchased this product in the first place is because I thought it had a warranty, at least one that the company would honor. I don't mind paying extra for a product that a manufacturer stands behind. I rarely return things but when I have for valid reasons I have never had a problem with having the item replaced.

This product is not worth the cost they charge. I could probably go to Target or WalMart and purchase something just as good for a quarter of the price and still get better customer service.

This is just another Teflon pan. They cannot legally use the word "Teflon" because that is a registered trademark name from Dupont ( I think). It is still the same stuff.

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I recently bought a Swiss Diamond Saute Pan on the basis of a limited lifetime warranty and this claim in the product description:

"Swiss Diamond cookware features a revolutionary new non-stick incorporating diamond crystals ... to form a virtually indestructible non-stick cooking surface that will not crack, blister or peel. So durable its metal utensil safe."

After my experience using this pan I take issue with the terms "virtually indestructible" and "metal utensil safe" and feel that I have been deceived.

I've followed Swiss Diamond use and care instructions *to the letter* but not long after I started using the pan the surface became pockmarked. I would submit that the product is certainly neither "virtually indestructible" nor "metal utensil safe."

Interestingly their lifetime warranty does not cover "scratch marks," which is puzzling because they've just claimed it's"virtually indestructible" and "metal utensil safe." How is a"virtually indestructible" and "metal utensil safe" surface going to get scratch marks on it? Maybe they know something we don't?

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Mauviel M'Heritage M150B 6526.22 8.6 Inch Round Frying Pan

Beautiful, impeccable quality. A perfect size for a good fried steak (or anything) or a spanish omelette, which is what I use it for most of the time. If you live alone, this is your perfect frying pan for quick, single serving foods.

Sometimes I just have to cook on medium heat.When I do, I reach for a pan with a high copper content.I finally decided to turn the copper content all the way up to "11." So I bought a Mauviel M'Heritage M150B 8.6" Round Frying pan.

The Mauviel M'Heritage M150B 8.6" Round Frying pan works great for a little light duty cooking.These pans are a decent compromise in that they are copper pans that have a thin stainless steel liner. Stainless steel and copper have wildly different reactions to salts and acids, so you'll want to watch what you are doing. Just read the directions that come with the pans and it'll last forever.

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Mauviel M'Heritage M150B 6525.35 14-Inch Oval Frying Pan with Bronze Handle

This pan isn't for drifty cooks. Remember the handle gets hot and you can burn yourself with these things.

But, if you have a fish or something this pan is great. It's easy to maintain and allows some flexibility in the kitchen.

Just remember this thing isn't for a commercial kitchen and keep it away from high temperatures.

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Winco WKR-8 Wok Ring Stand, 8", Zinc Plated

On first use, the coating blistered and flaked off within a few minutes.Guess I should've expected that given the price.Discarded immediately, since who knows what kind of residue those flakes leave you with.

I was having hard time cooking on the electric range in my wok.It worked great for my wok!!I am happy with the buy. I received it on time.

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Nordic Ware Restaurant Cookware 8 Inch Skillet (Outside Diameter 8.25 Inch)

love this pan for eggs and reheating home fries.

it will usually last a year or 2 with average care.

i highly recommend at least 2 of this kind of pan on hand.

Over the past year or so, my beloved Circulon skillets have been losing their nonstick properties. The coating wasn't flaking or chipping, nor did it appear to be damaged in any way, but they just weren't nonstick anymore. I found myself having to use nonstick cooking spray in order to keep things from sticking... and when I went to Circulon's web site to inquire about warranty service, I learned that using nonstick spray automatically voids the warranty. I wish I had known that. Lesson learned, I guess. :-\

When I was in a big-box store a few days ago, I took a quick detour to the cookware section. Amidst all the crappy, featherweight junk, I discovered something very surprising: NordicWare Commercial cookware. I was impressed by the weight (not too light, not too heavy), the balance/ergonomics, and the quality of the nonstick finish, which felt exactly like what I remember All Clad's finish feeling like. They're made in the USA (amazing!), and NordicWare's web site doesn't list any weird things that void their warranty, so I went back the next day and bought the 8" and 12" skillets.

So far, with the 8" skillet, I've made two of the BEST omelets I've ever made. The pan heats evenly, sits perfectly level on the burner, the silicone hand grip is cool and comfortable, and food (even cheese!) slides out of the pan effortlessly. I cooked pork chops in the 12" skillet last night with similarly excellent results.

These might just be the most pleasant pans I've ever used!

I'll be sure to update this review in the future after I've had the pans for a while, but so far I'm very impressed with them, especially considering the price.

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This pan is top shelf and reminds me of the good stuff I used to work with everyday back when I was a chef.

Like eggs? No need for a spatula anymore.This pan doesn't need one if you know how to flip the wrist.

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This is my second one after I had bought the bigger one which performs really well. Food does not stick on it at all. Had two reasons one, did not want to buy a very expensive one as I plan to throw non-stick stuff away after using it a year or so. Second that it was made in US that is very important for me.

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This is a well constructed, durable product. It is versatile, and easy to care for. I like to support companies that are here in the U.S. whenever possible.

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Cuisinart GreenGourmet Hard-Anodized Nonstick Skillets

I am an avid home chef and a fervent hater of nonstick cookware. I went through so many sets of nonstick in my early married years, everything from the $30 "whole kitchen in a box" set I got as wedding gift to a "top of the line" set that my mother-in-law gave me years later. I babied the stuff, but it still wound up scratched and peeling and in the trash. And, I never liked the cooking performance of any of it. So, many years ago I threw it all out and bought an 18/10 stainless setwhich I love and praise to anyone who will listen, and have never had to replace a single piece of. BUT, even I will admit that it's tough to get a decent fried egg from a stainless pan, so I kept an 8" nonstick skillet around just for that purpose. It was needing to be replaced so I decided to go with hard anodized. Hesitantly, I was going to get another brand with the teflon type finish. Then I saw this, and liked the idea of the the ceramic type finish. I can't tell you how much I love this pan. It fries beautifully. Sears salmon and steaks. Cleans with a wipe and a rinse. I have had this for a couple of months, used it MANY times, and am getting ready to buy the 12" for bigger jobs. Even my 8 year old can make beautiful(no tears)fried eggs with it. Oh, and did you know that you can thaw meats faster in it. Hard anodized is an amazing conducter of heat, so it pulls the cold out of the food. Just set it on the counter (covered) and wait about 20 minute (depends on thickness of the meat) turn it over once and voila you have thawed meat.

Please note that when you read all the positive reviews that they are from brand new pans. This review is after using the pan for just less than 2 months. I was so excited to buy this pan! After reading so much about non stick pans and how unhealthful they are I was really psyched to come across this one and purchased the 12" after frustrating results with the upkeep and care necessary to keep an iron skillet relatively stick free. This pan was great and I almost bought a whole bunch of them after about a week. Eggs, pancakes, sandwiches, sauces, etc. Nothing stuck. Then it slowly started to stick. I was careful with the cleaning, we use olive oil and butter to fry, but now, merely two months after purchasing it, it sticks like crazy. NOTHING doesn't stick to this pan. It's even hard to clean. I am sure that technology will come up with a 'new improved' non toxic non stick surface, but this, sadly isn't it. It's like buying a brand new model car when you should have waited for them to get the kinks out. They have to be getting mail from people like me all the time. This pan stinks.

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The Good...

It's a solidly built, eco-friendly cooking pan made by a reliable company.

The Bad...

I typically use it to make pancakes or fry veggies and beans in oil. Within my first couple uses and cleanings, I noticed that the sides weren't smooth like the base. At that time I thought that maybe the pan was manufactured that way, or that it might be a defect in the surface. I did my best to clean it with a sponge and soap, but it didn't seem to make a difference. I continued to use it occasionally. It really bothered me though, since it wasn't like any other non-stick pan I've used. Inspecting it closely, I noticed what appeared to be a residue of oil. It wasn't greasy but very viscous and hardened on. I'd never burned anything onto the pan, and it had performed pretty well. I guess I'd give it a B for it's non-stick surface.

The Other Good...

Anyway today, I finally went against tradition and used a scouring pad on the surface. It took me over an hour of sanding off the residue with the dry scour pad, and blotting off the dust with a moist paper towel. It was a mild acrylic pad, but had enough scratchiness to take off the residue, which came off as an orangy powder. It resembled dried oil, and for the life of me, that's all I can determine that it was. However, I finally returned it to a virtually untouched state.

I was nervous about scraping into the pan as I did with the scouring pad, having been careful to only use wooden utensils in the past. However, even after putting some serious elbow grease into it, the scouring didn't seem to scratch the non-stick surface. I probably won't try it, but it does seem that it would be resistant to scratching from metal utensils. It at least takes a good scouring and comes out looking fresh and clean.

Summary:

Overall, I think it didn't perform quite as well as low-end T-Fal pans that I used 15 years ago, but food didn't stick to the pan too terribly either. The oil apparently stuck to the sides of the cooking surface in a bad way, however. I cleaned my pan promptly and never burned anything on it, a residue of dry hardened oil built up in just a few uses. On the other hand, I was able to scrape it off with a mild scouring pad. It was much like taking rust off a surface with a fine grit sandpaper. Trust me, you don't want to expend the time and elbow grease to do this though. Since it's a more eco-friendly, safer non-stick pan, I'm willing to deal with it. I'm going to be more aware of how hot I heat the pan, as I suspect that high temperatures and oil quickly caused the build-up of oil residue.

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At first glance, these appear to be fantastic products. The angle of the sides is great to keep things contained, the handle is comfortable and always stays cool to the touch, and they look really great. We bought silicon tools to use with these skillets and made sure to never use them above MED on the stovetop. They were always left to cool before wiping down with soap, and stored safely where they wouldn't get scratched. Basically, these were supposed to be our first grown-up cooking utensils.

Unfortunately, in the two weeks that we had our 10" skillet, it developed patches of bare surface, which grew with every use. I called up Cuisinart and asked if there was anything I could do to refinish the surface or help keep it from spreading, and was told to just mail it in for a repair. I mailed it in, at my own expense, and got a letter a week later stating that it was "not a manufactured defect", and that I could buy a new one from them for more than it cost new from here. Of course I have no recourse but to let people know that these are apparently very sensitive skillets, so take that into consideration when buying.

We have an 8" and a square pan model bought at the same time which do not have this problem, so we do not believe it to be our fault. It's just disheartening to be so careful with a piece of cookware, only to have it fail on you, and then spend ten bucks shipping to basically throw it out.

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4 months ago I bought the 12 inch skillet for $70 and followed all the manufacturer's instructions such as hand washing etc. It worked very well initially and I was thrilled but now it has begun to stick very badly after only 4 months of use. I have not tried calling Cuisinart yet but I certainly did not expect problems so early. Hopefully Cuisinart will make the next gen better and longer lasting. Will update this review after talking to Cuisinart.

Oct 2009 update: I did return my old skillet to Cuisinart (spent an additional $18) and got a new replacement skillet a few months ago and was pleasantly surprised at that. The coating on the new one seems much thicker/better than the previous one I had. I wont say it is perfect, it sticks sometimes but I have peace of mind when I cook in it. In a few months, I'm sure it will lose its non-stick characteristic. In the meanwhile, I also tried the Green Pan (from Target for $30) and Cuisinart's non stick seems much better. After this experience, I feel this is new technology that needs to mature some more and we need to give it the chance to survive. But I will never go back to the traditional PTFE based non-stick skillets. I would like to revise my rating to 3 stars since my Jan 2009 review.

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Brentwood Non-Stick 2.8 MM Aluminum Frying Pan, Gray

heats up & cooks ok but is uneven on flat top stoves.need to prop it up under the handle to keep it even.pain in the @#$

This would be a neat little pan and it's perfect when cooking for one, but....the pan is warped. I have a glass stove top and it does not sit flat on the stove. I am not sure if the pan came that way or if it warped the first time I used it. It is such a pain to ship things back, so I will keep the pan until I can order a better one. This pan could be a 5 star product, if not for the warped bottom.

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The description says there is a tempered glass lip, but I did not get it!!Only a pan! Other features are Ok.

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I was looking for a cheap, nonstick pan and got this one because it seemed to be a good thickness so it would heat more evenly. I ordered this and it worked flawlessly for a few months until a guest decided to make eggs on it with a metal spatula. It got scratched up pretty easily, but still works and foods aren't sticking to it, but I'll be replacing it soon.

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Lodge Stainless Steel Splatter Screen

As I've mentioned in previous reviews, I am a faithful follower of items manufactured by the Lodge company.Family owned and operated in a small town in Tennessee they've managed to keep what it is that we love so much about smaller companies:the quality of the products.It's no surprise that this splatter screen should be any different.I bought this after using my Lodge grill pan to make hamburgers.Unlike my husband, I like my burger well done, and a very brown on the sides.I usually turn the heat up at the end of cooking to get this effect without drying out the burger.When grease gets hot, it splatters.This leaves my stove covered in grease, and not so much fun to clean up.While I do love to cook, it's the cleaning up part I could do without.Browsing the Lodge section of Amazon I discovered this product and ordered it immediately.It must've been popular, because at the time it was out of stock.When I did receive it, I put it to the test right away when I made my infamous hamburgers.To my surprise, it worked wonderfully!I was a little hesistant, because it does still have tiny holes in it.While I knew that they were needed for ventilation, I still obsessed that grease was definitely going to escape through them.To my delight, the grease stayed where it should, in the pan.The screen pretty much stays put once you place it over the pan, but it does have a long handle so that you can lift it to turn items over without coming into close contact with the grease.It is also lightweight so removing it isn't a problem.I now use this handy item whenever I'm cooking anything that produces any type of oil, even if it isn't when using Lodge pans.It's excellent with bacon, because we all know how much that likes to splatter.Now I don't have to worry about burning myself, or cleaning up the mess on the stove afterwards.The screen cleans up really easily as well.I wash it after each use, to avoid a build up of grease.Simply use hot water, soap, and sponge to wash the item, then dry with a soft towel.Once again Lodge made an item they can be proud of, but would you except anything else?

I am a big fan of Lodge.I have many Lodge pieces including two dutch ovens, BBQ, many pans, grills.But this item, was so poorly made the screen even wobbles where the handle is attached.Washing is not joy either because the water gets inside the tubes holding the mesh just from running hot water over the screen to brush off oil.The glue attaching the screen is messy and is well outside where it should be.Overall, the cheap products I have seen in the grocery store for $6 are better quality than this.I guess this is what happens when a great company like Lodge decides to start making their products in China.

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This splatter screen has exceeded our expectations.It takes high temps, hot oil, and smoke without a care and cleans up easily with a run under the hot water and a little soap.It's a definite must-have for any kitchen that frys, sautes, or just pan sears (especially if you follow the rule of Bobby Flay and get your pans a smokin'!).

Given the amount that we use it now, we wonder how we ever got along without it before!

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When I remember to use it, this splatter screen makes light work of cleaning off the stove. It is great. The screen is very fine and the larger size one covers our Farberware skillet perfectly. You can also use it on smaller things. It lets the air out and keeps the grease in. It washes quickly and easily. The grease doesn't cling to it at all.

Only drawback: The handle seems flimsy. But people rave about Lodge products so I guess it'll be fine. I just won't abuse it in any way. We found a good storage place for it.

Buy it not only because of its basic design and quality, but also because it's the least expensive of all the ones I looked at.

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This splatter screen certainly does the job, but there is nothing special about its construction.It is, of course, not cast iron like the rest of the Lodge line, and there is nothing that I can see that separates it from the much cheaper versions of this same product at my local big box store (Wal-Mart, Target, BB&Beyond, etc).Even Amazon's discount price is more than what I've seen this for locally.

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Coastal Cocktails "The Original Round Brownie Skillet"

Bought for my son. He said it did not taste good and ended up throwing it away. It did arrive on time and was what I ordered.

If I didn't know I was eating a brownie, then I would assume it was warm brown PlayDough.Also, the "seasoned" cast iron is of questionable Chinese origin.

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While the skillet is very cute and can be reused over and over, the batter that comes with it is really, really, REALLY gross!! Even though it's SUPPOSED to be chocolate, it doesn't have any chocolate flavor at all--it doesn't even smell like chocolate, rather it has a bizarre chemical smell. If you buy this, buy it for the skillet only, but do yourself a favor and toss the included brownie mix.

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This would actually be a 5 star product if I liked the mix better but once you make the mix you can make your own.

These are a great size for using those packages of muffins that make 6, we have two pans, so it works well for us without a lot of dough left over. You can also use the premade cookie mixes and bake a cookie in them. My husband received the chocolate chip cookie pan, which is identical except for the included mix.

Our daughter purchased these for us for Christmas, and once the original mix was gone (not as tasty as some), we still had the pan that keeps on giving! I especially like having two of this size.

Because they are so small, I haven't tried them on top of the stove, but they are a good size for an omelet as well. They are too shallow for scrambled eggs, would likely spill over the sides.

Just be sure to season the pan well, and with all cast iron, don't put these in the dishwasher so they can develop seasoning. And since they ARE so small, make sure you have something under them to prevent your oven from getting messy.

Another choice (without the mix) is to buy the pan alone ... Lodge Logic 3.5-Inch Miniature Skillet or Lodge Logic L5MS3 5 Inch Miniature Skillet.

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Mexican Origins Universal Pan

It was just what I needed for my larger skillets. Glass in top was a bonus to view what ever was cooking.

Yes it is functionally universal size about 8 1/2 to 12 in in coverage. Interior ridges seat it nicely at the various diameters. See through window. Non Stick cleanup! the handle keeps you Safely away from steam or spatter...very important to me because I have somewhat clumsy arthritic hands.

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I bought this cover for a 14" skillet. The skillet came and I measured them up and it didn't fit. When I purchased this cover they said that it would fit a 14" pan. The cover fell right through the pan. However, it is great for any pan smaller than 14".

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I am very disappointed that the description provided on Amazon that this lid fits pans up to 14-inch diameter does not accurately match the sleeve on the product itself, which clearly states that it fits only up to a 13.5-inch diameter pan.I specifically bought it based on Amazon's online description, to go along with a new 14-inch skillet I purchased as a Christmas gift for my husband.Love the pan, will be returning the lid.Please fix the description!

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I was looking for a pan lid that would fit a 14" fry pan.This was the only one that stated the size as 14".It was not 14", but 13 3/4".That does not work on a 14" opening.

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Circulon Symmetry Hard Anodized Nonstick 12-Inch Covered Stir Fry Ultimate Pan

()This stainless steel bottom pan will work on any kind of stove top including induction and work well it does. Food heats nice and evenly when I use this on my induction stove. The pan's non-stick interior has a fine durable quality and cleans up easily. I've only had this pan a little while, but I'm expecting to get many years of good use out of it along with the other similarly manufactured Circulon pans I own. The size of the pan is conveniently large enough for preparing a variety of different sized meals without being too large to be convenient to use or clean up afterwards. The shape makes it good for saute, stir fry, simmering and general frying. The lid is nice and sturdy as well and fits snugly. This is an excellent product.

()PROS

-Hard-anodized (heavy gauge, impact bonded) aluminum, which means the pan heats quickly and evenly

-Can use on any cooktop, including induction

-Oven safe to 400 degrees, which we use in melting cheese and finishing omelettes

-Circulon durability is legendary, and that includes the Symmetry line

-The Symmetry series has a gentle flaring and stylish handles, and they are as attractive as you can get if you want something that looks handsome (form AND function)

-Stainless + silicone handles feel very comfortable and the silicone sufficiently protects hands from the heat

-They say the raised circles on the inside of the pan reduce surface abrasion and you can really notice it when cooking pancakes and eggs and using your spatula

-Safe with metal utensils

-Tempered glass lids

-A joy to clean with non-stick surface inside and out (DuPont Autograph 3-layer nonstick) in my house the person who didn't make dinner washes the dishes, and since my husband is such a good cook, I'm usually the pot cleaner. I don't even mind when he's using our Symmetry set.

-This Stir Fry pan is a nice addition to our set (my husband makes a lot of stir frys and I love not having to clean stuck-on tofu) and it does so much more. It especially caramelizes onions beautifically.

CONS

I just have nothing bad to say about the Symmetry set! We're very serious about our cookware and love our Symmetry set.

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()You can't expect the world from this product, but you can enjoy a great deal. It is lightweight, balanced and sturdy. Although labelled a stir-fry pan, it is much more versatile than that. Because of the secure, flat bottom, it is ideal for omelets, pasta sauces, frozen-dinners-in-a-bag and more. My husband turned an egg over with a flip of his wrist. Please note the sides are quite curved, so you probably won't be browning pork chops in it, but you can do practically everything else. The ergonomic design of the handle, tight fitting see-through lid and oven compatibility are plusses.

Do read the directions. It isn't meant to be used with non-stick spray. If you want to use oil, you should apply it with a paper towel. This is, after all, a non-stick pan. Use moderate to low cooking temperatures or you may warp it. Instead of scrubbing and scratching it to clean, the instructions say to boil a mixture of vinegar and water. Finishing a frittata or omlet in the oven is great, but again, you may warp it if you put it under the broiler.

As with all products, carefully following directions is the key to optimum usage. This is a well-designed, versatile pan that I am happy to add to my kitchen. My one quibble with it is that it is called a stir fry pan, but shouldn't be used at high heat as most stir fry dishes call for.

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()I almost never give more than four stars to a functional product such as cookware. Why? If something does a task that it was designed to do, that doesn't automatically qualify it for rave reviews. It means it is good and effective. But I must tell you, I quite fell in love with this Circulon Symmetry Ultimate Stir Fry pan over the holidays. As the name would imply, this is a pan that might be used in place of a regular fry pan but its design lends itself to wok style cooking. It has a real versatility and depth to make it an essential piece in our household.

Cons: The only negative thing that might affect someone buying the pan is that it is quite heavy. I think this is actually a plus, but just a shout-out to those for whom this may be an issue.

Pros: Size and shape give you the classic twelve inch width, but the stir fry depth make it virtually impossible to slosh contents over the side. Sturdy and durable, hence the aforementioned weight. Looks great. And this one (surprisingly) is genuinely made to be dishwasher safe. That's a big bonus on professional style cookware.

We have done some stir fry in this pan, but I suspect we'll be using it for much more varied cooking. I don't really gush over pots and pans, but this one is a winner. KGHarris, 11/12.

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()This is a good pan, that would be rated higher, except that I've had a few anolon pans around the same price range, and those are better quality pans. Explanations below:

Pros:

Ample room for family cooking (4 6 people)

Rubber handle stays cool to touch

Comes with a lid to help keep heat in and cook faster

Good quality and solid feel.

Looks good

Neutral:

Lighter than my Anolon professional pans. (can be good or bad depending on your preference. I like the heavier ones myself)

Cons:

Teflon coating has a texture circular lines / indentations. I'm doubt the usefulness of them, but despite the nonstick coating, it takes more effort to clean the food on this, specially if you cook sticky stirr frys or you burn your food a little at the bottom. My other smooth teflon pans clean out very easily, the little pattern on this one makes it harder.

Does not have the same quality construction of Anolon series pans. (not just weight, but finishing, glass quality of the lid, the handle, etc).

Overall I give this pan 3.5 stars. If I hadn't used the anolon professional series before, I'd probably give this pan 4 4.5 stars. But given that there are better ones at the same price range, it loses a star.

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