Skillet Seattle

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Stansport Cast Iron Fry Pans

Having thrown out my latest "non stick" pan whose "non stick-ness" was peeling off, I decided to bow out of the process of moving products from the store shelf to the landfill with a brief stay in my kitchen.

This pan is nothing fancy, but works well.You could buy pre-seasoned pans for a little more money, but I recommend that you not bother.Once you have seasoned your own cookware, you will never need to throw them away.In the very worst case, you might scrape off the pan's seasoning (say, with a stainless steel scouring pad).Big deal!You can re-season it and be back in business tomorrow.

Lots of places on the Internet will tell you how to season pans.Very few will tell you about a very important initial step (and one which is only possible if you start with the bare cast iron cookware--not pre-seasoned).Buy a couple sheets of 60, 120, and 220 grit sandpaper.Start with 60 (the roughest) and sand all the inside surface with successively finer sandpaper grits.Don't rush it!Just carefully sand with each grit until the surface is as refined as that grit can make it.When you're done with the 220 grit, the whole inside will feel silky smooth.Wash with soap and warm water to get all the grit and mess out.*Now* you can season the pan.By getting rid of that initial roughness, your pan will perform better from day one, and only get better as its seasoning matures.

Enjoy your pan!It will probably become one of your favorites, and be loved just as much by your grandchildren's grandchildren.

Do not waste your time. I had an exchange sent and the second one is worse then the first. These are obvious seconds and rejects that should have been melted down and recast. Both pans are extremely porous with sharp edges all over. The second one had the inside ground in places with a hand grinder to take down rough spots.I have been using cast pans for over 30 years and have never seen pans this bad.

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Slowly but surely, several years ago, I started bringing the cast iron camping gear into the kitchen and retiring the standard pots and pans.It started out with just the skillet, since it does such a great job with eggs in the morning.Then came the griddle because it leaves those grill lines in the chicken breast and is so much healthier when the fat runs off steaks & burgers.Think stove-top, reverse engineered version of George Foreman Grill.Then the dutch over came indoors because roasts & casseroles turn out so much better.Can you see now how we even toss wood into the old Weber to use as a fire pit & oven?There is no better stir fry than an open flame in the Weber with a cast iron wok.Dutch ovens with hot coals on top of the lids have produced some of the tastiest stews.Our home now has a "hybrid" kitchen with cooking being done indoors & outdoors, and the traditional outdoors cast iron cookware seeing equal time on the stovetop & in the oven.

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Love this, it cooks so well, even on my old school gas oven and it makes the flavor in food come out. Just wish they were easier to clean.

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This fry pan was easy to season and I have had no problems with it.It's been nice to have that sense of childhood from owning your own cast iron fry pan.Would recommend this to anyone who wants a good cast iron fry pan.

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Nordic Ware Jumbo Fryer with Cover 6 Quart

I've had my old pan for 10 years.The non-stick interior is finally giving way (my fault for totally burning some meat in the pan).I've never actually fried chicken in it, or cooked anything on a high heat.My lid has the adjustable vent which I really like.Also, the size is great for casserole size recipes.I'm hoping when I buy the new one I'm as satisfied.

The skillets arrived in a timely fashion, but when I opened the box they were very poorly packed. Several scratches were on both skillets from moving around in the box unsecure and one of the handles had become completely detached from the skillet.

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I guess there is a first for everything.I got this frying pan recently and in 50+ years of cooking have never had a pan do what this one did.Had it on my smooth cooktop, was heating garlic in oil and heard a crackling sound.I thought the bottom was wet. I wiped it off with a paper towel.Also, when it heated it buckled and rocked on the cooktop and again, after extreme "cracking" noise I picked it up off the heat and found the bottom of the pan had begun to literally crack OFF (you know that ring design you see on the bottom)the pan.I was glad I did not leave this pan unattended for even a second.Never had anything like it happen to me EVER. Of course, I returned it. And included the pieces of the bottom of the pan.

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I needed to replace my T-Fal Specialty 5-Quart Nonstick Jumbo Cooker with Glass Lid, (which Amazon also sells) and went with the Nordic Ware because it's made in America, as opposed to the T-Fal, which is made in China. Surprisingly, the T-Fal is a heftier pan than the Nordic Ware. Used the Nordic Ware for the first time last night and it performed well. How it will hold up is anybody's guess. I got about two years out of the T-Fal. As always, with non-stick, the key is to cook with low to moderate heat.

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I bought it for the RV but I would have to haul it in a trailer! hahahaha.

Seriously, looked like okay quality, but way too big for the two burner RV stovetop.I returned it and it was processed timely.

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Winco Red Removable Sleeve Only - for 7 and 8 inch Fry Pan

This sleeve is for a very thin handle. I have several stainless pans and it fits none of them.It is very small and I won't be able to use it at all.I'll try to pass it to a friend, if possible.

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Norpro Pancake Pan

It is the most adorable pan ever, just pour batter in let it bubble, flip it to the griddle/fry pan and voila!!! Piggy Pancakes!

It's hard to cook both sides of the pancake in the pan, but if you flip it onto another pan after cooking one side, it works great! absolutely adorable!

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You're thinking it's just a Monkey/Pig pancake pan, right?How could it change my life?Well it sure changed mine and for under 10 bucks it made a huge difference.First I got this as a joke to make some Monkey pancakes for my wife.While making them, I noticed as the pancake batter bubbled there seemed to be a pattern.I took note and noticed the pattern was numerical (I'm a math whiz so I notice these things).Well wouldn't you know I used those numbers and won the lottery!So be sure to pay attention to the small things and you could have a life changing experience too!

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I purchased this product for my sons first birthday which was pig themed. We did all pig food so I found this pig griddle and was very excited! I was dumb and didn't try it out before the day of the party, I figured its just a pancake pan, I know how to make a simple pan cake! Well after one pancake the bottom of the pan came off onto pancake, it is definitely not NONstick. I tried three more pancakes thinking maybe I just cooked it too long, the results got worse and I ended up having to cancel pig pan cakes as an entree. I was very disappointed and angry at how cheap this pan is made.

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I got this to make monkey pancakes for my daughter's birthday party sleepover. They loved them.It just took a while to make 12 monkeys with one little pan.Very worth the money!!!

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Cuisinart GG23-24 GreenGourmet 10-Inch Round Griddle and Crepe Pan

We have had the 10" griddle for 2 weeks.My husband uses it almost every morning.How do I clean it?Rinse it out with a little dish soap!This is the best piece of non-stick cookware I have ever owned.It is so much better than the old Teflon, and easier on the environment.

07-24-09: Here's an update, Gang.We have two of these now, and they are still going strong.Do not put these in the dishwasher.My son made that mistake, and ruined his little griddle.

04-15-10:Another update.We still use these almost every day.The surfaces are still great.

09-10-11: RIP Little Griddle.After about a thousand uses, the thing finally developed a rough spot.My son told me it's because I washed it while it was still hot.So, won't make that mistake again.

My reason for purchasing this plan was as to replace a so-called green-pan sold by a "celebrity" chef from one of the shipping networks that ended up being a piece of junk. I cook primarily cook with stainless steel but wanted one or two non-stick pieces for cooking items like eggs, pancakes, and the occasional crepe. I purchased this griddle/crepe pan first and really felt like it was a good decision.

I have read some reviews regarding complaints about the nonstick wearing off on the GreenGourmet pans. I think the problem is a few issues:

1. Users are using too high heat with these pans.

2. I would recommend hand washing these pans only.

3. Do not let food or oils dry in this pan. Its best to wash immediately after the pan has cooled.

So after several months of learning how to use the pan and cooking with it I went ahead and purchased the 10-inch skillet. I think these pans should have a good life cycle but using them with care is key...this is not stainless steel.

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We bought a full set of these, and we are not thrilled with the results.The surface becomes impossible to clean if you ever use oil to cook the food.I understand not using cooking spray (which we haven't), but sometimes you need to cook with oil for flavor and texture.I agree with the commenter who complained about the warranty we called the company and when we found out the cost to get the pans replaced, we decided it would be better to buy new ones NOT very "green" or functional.

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Initial Internet posting were wrong about these green ceramic pans.

The glazed-like surface can be heated quite hot to brown (even blacken) steaks and toasted cheese sandwiches. The hard annodized surface heats way more evenly than cast iron.

I also love the Analon Allure series which has a hard "marble" glaze surface on the exterior but a Teflon derivative inside. Since unsealed hard anodized aluminum stains over time, the ideal pan would have the Cuisinart ceramic interior and the Allure marble finish outside. Until then, this is my primary cooking pan.

I got mine after it was marked down $10 and then used a 20% off coupon. This skillet works great with a common 10" high dome lids, unlike the non-standard sized 10 1/2" cast iron skillets.

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***** I bought this pan as my "try me pan" at Bed,Bath & Beyond. I was so impressed with it after 6 months I bought the 12 in fry.

Friends also have bought them now and really give them a workout in the oven at very high temps. We all love them.

I have seen some very high end companies now using this coating, which Cuisinart has the patent on, called Ceramica.

Just remember it's a nano ceramic coating so you can chip it,like Le Creuset cast iron enamel, if not careful.

Should last a liftime with proper care.

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Bayou Classic 7435 16-Inch Cast Iron Skillet

Bayou Classicpretty good! I want to start off by saying that I am pretty much a Lodge follower, and most of my cast iron products are from the Lodge company. However, this is a good buy.I wanted a very large pan to make pizzas in, and Lodge has a 17" similar skillet (but without the handle).I was not concerned much whether there was a handle or not, since these pans are so big (covering 2 burners on the stove) that no one in their right mind would be carrying it by the handle alone (no handle would have been better for my home use, but not a deal breaker). Even with outdoor use, the handles aren't really long enough on these large pans to make a huge difference in safety or ease.

I also preferred Lodge due to my comfort-level with their consistently fine products. However, the Lodge 17" inch was nearly double the price of what I purchased this one for, and I had a good experience with the Bayou Classic company previously, having purchased one of their high BTU outdoor burners (for turkey frying and pressure canning). Additionally, reading the Lodge 17" reviews, it seemed that 17" was actually larger than a lot of standard ovens, not allowing an oven door to shut all the way.i tried measuring my oven, but just couldn't get a precise enough measurement due to an inset section on the door itself, so that I wasn't completely sure my oven would be one that worked with a 17 inch pan.Lo and behold, I find this lovely 16" and at half price.It was hard to say no and I took a chance.

Well, when i touch this pan, i can tell Lodge is much smoother to the feelThe Bayou Classic is roughernot as finely castbut for me, it's not paying double the price rougher either.Additionally, and more importantly, it absolutely fits in my oven. i'm pretty sure now that the 17" never would have fit, since the 16" is right up against the oven door (the handle you turn sideways, and there's no problem).The one pizza i've made so far turned out fabulously (if you've never tried cast iron for pizza, you're missing out on a great crustyou can even crisp the crust up more on the stovetop), and I'm very pleased with this purchase.I also have the Lodge 14" inch (flat) pizza pan, but that extra 2 inches helps with bigger portions, and higher siding is the only choice for deep dish pizza, obviously. All in all a good find, and I'm very happy i bought this.

Update: since I've purchased this about two weeks ago, the price on the Lodge 17" went down.Still, I would buy this product againmainly because it fits in my oven!

Docking 1 star for a lack of finishing and there is no seasoning as advertised.

It's a nice clean cast but is missing that final touch. I suggest a nice medium grit sandpaper to smooth it down a bit, especially the edges of the pan, which can be pretty sharp. Afterwards, you will need to wash and season as the included instructions, with a heavy emphasis on the wash. The paraffin coating the skillet is coated with is a nasty color, not telling what may be in it.

Actual dimensions:

Across the skillet round (lip to lip): 16.5 inches

Inside skillet round: approx 14.5"

Handle to handle: 22.75"

Edit: After sanding and seasoning twice through the oven, as per the directions, I have another thing to point out. The bottom of this skillet is domed. The center is higher than the sides quite noticeably. I cooked a whole pound of minced bacon and it did allow the grease to run away from the the pile of bacon. While this may help keep some of the grease out of your food, it doesn't help with the seasoning process, as the "high & dry" foods will tend to stick at first. Not sure if this is a feature or defect, but I'm going to keep using it and see how it turns out.

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I bought this cast iron skillet after I used my friend's for cooking Paella. Remember to season the skillet before using it, it pays to do it. I roasted bell peppers on this skillet and the smell and flavor were unbelievable. Great size for paella and large cooking.. originally I wanted a bigger one, but once I got this 16-inch, the size is perfect

Enjoy

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This skillet is huge, we needed for old turkey cooker we converted to fry fish.Does the job we wanted.

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my friend wanted badly a really large cast iron pan and couldn"tfind one.I purchased one for them as a anniversary gift.Amazon had just the thing they wanted.You should have seen the look on her face as she felt the weight of it and the humungus size.t was large enough to feed the whole neighborhood.It was at a great price and well made.This one could easily handle ostrich eggs.My grandson said maybe a dinosaur egg but it would difficult to get one but if you do get one it would do the job.signed: POPPY.

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Neoflam Cast Aluminum Ceramic Coating Fry Pan 9.4"/24cm

It heated up quick, therefore, I burned my meat.It left burn marks on the pan and it then started to stick.There is no difference than others.....they all are non-stick for only a short period of time and I couldn't make the burn mark disappeared for a week now.It is still on the pan.Price is low and it is what you get for what you paid.By the way, its measurement 9.4" is for the top, therefore, it actually has a small bottom approx 5" only.

Updated 3/10/13: I threw it away after 4 weeks.

This demo video helps to understand this cookware.

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HIGHT QUALITY PRODUCT, FOOD REALLY NOT ADHERE TO THE SURFACE OF CERAMIC AND DOES NOT REQUIRE THE USE OF COOKING OIL. I RECOMMEND IT 100% ... FUTURE THINK BUY ANOTHER OF ITS PRODUCTS

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Art and Cuisine Professionnelle Series Stainless Steel Frypan with Satin Coating, 7.9-Inch

As of this writing, I found one customer review for this pan. I had never heard of Art and Cuisine and purchased this pan (along with the 11 inch pan) from another website with no information. I used it for the first time today and I love it! I'm more concerned with performance than appearance. This pan offers both. I've read descriptions on French web sites that state that the Professionnelle series is made of 18/10 stainless steel, but there is no stamp on the pan and American web site descriptions make no mention of it. The pans are not excessively heavy, but weigh enough to handle with substance. I grilled blackened salmon in olive oil and the fish moved around the pan like nonstick! Cleaning was a breeze. After I've used the cookware for awhile, I'll update this review to let you know how it's handling. So far, so good!

UPDATE 07/15/12:This pan is still performing well and looks good.Since I like it and my 11inch so much, I bought this pan in the 12 inch size, plus the nonstick pans (7.9, 10, 11, & 12 inch sizes) and Art & Cuisine Austral sauce pots in Plum color.I am looking forward to cooking on these for years to come.

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The Pampered Chef Large Bar Pan # 1445

15 1/2" x 10"

I agree with many reviews in that this pan is wonderful for roasting veggies, baking potatoe french fries, etc.However, for some reason, after a while, one day, you go to pick up the pan from the oven, and it is cracked....right down the middle.Very dangerous, and very upsetting at the price you pay.I have contacted Pampered Chef about this, and they will do nothing.Because it is over a year old.Really?So they are only supposed to last one year?Wow.I had another small casserole baking dish from Pampered Chef that the same thing happened recently, with a piece of chicken breast in it.Cracked right apart on the bottom.Same story of Pampered Chef.Not good customer service....almost rude.So, I am out quite a bit of money.Two pans at $35 each; and a dish at $20.Almost $100 out.Will I buy another one?Not if I can find something elsewhere.Other than that....it's a great pan.

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The large bar pan is an essential baking dish in my kitchen.I use it to make pizza, brownies, cinnamon muffins, breakfast dishes etc.I just roll out a pizza dough from Pillsbury and then brush it with a little oil and garlic then pre bake the pizza for about 10 minutes.I then remove the pan from the oven and add fresh tomatoes, onions, mushrooms, zuchini and sprinkle with some shredded cheese and italian spices.Then I put it back in the oven for about 15 minutes and out comes a great taking pizza with a wonderful crisp crust. After the pizza is eaten and the pan is ready to clean, I simply run hot water over it and use the included nylon scraper to get any baked on food off.My pan has been used for over a year and looks brand new because I have followed the manufactures directions to never use soap of any kind on it.Believe it or not soap is not needed to remove food from the pan.The key is to first oil it well on the first use and each use thereafter.Stoneware makes baked goods so good and I am so glad I have one in my kitchen.It really doesn't take long to clean it and it is so worth it.I love my Large Bar Pan.

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Please remember that when you purchase a Pampered Chef item from anywhere OTHER THAN directly from a consultant, you end up with NO WARRANTY. So by buying this stone here on Amazon, you have no recourse if it breaks. If you purchase it through a Pampered Chef consultant, you get a 3 year warranty on it.

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This is my all time favorite stoneware pan.It is great for oven frying anything, and we also use it to make Naan.Sadly I broke mine...really stupid, dumped hot water on it in the oven trying to steam french bread.I can't wait to get the new ones broken in....

I did not even know what stoneware was until I went to a cooking class offered by a Pampered Chef hostess at our apartment complex. There I learned to bake a Killer Kahlua Chocolate Fudge Cake in microwave oven using a Pampered Chef Stoneware Fluted Pan. This is when I also learned of the The Pampered Chef : Stoneware Inspirations cookbook. What a find! There are some truly GREAT recipes in this book. One of my favorites is the LEMON GREEK CHICKEN where it is recommended the cook use a Medium Bar Pan. I did so but found that using a Large Bar Pan affords me more room to create this most tasty dish. You can also create wonderful dishes with either of these pans such as SPICY CHICKEN WINGs, ROASTED VEGETABLES, SHRIMP-STUFFED PORTOBELLO MUSHROOMS, FLORENTINE STUFFED CHICKEN BREASTS, CHILES RELLENOS CHICKEN and CHOCOLATE PEANUT BUTTER TORTE. I think this is an outstanding piece of bakeware. It is a pan definitely worth having.

Takoyaki Pan w/ Handle 12 Molds #TBT1

I was really surprised at how heavy the pan was. I am a little worried about the wooden handle though. The handle screws into the pan, but to me it doesn't seem very sturdy. We'll see how it holds up after a few months.

As expected, it only came with the pan. There appeared to be a recipe on the back but it's all in Japanese which I don't read. I found my recipe online instead. The first few batches didn't turn out very well due to errors on my part, but soon they were looking similar to the ones I had in restaurants.

Overall it's a good product.

This pan does have a screw-on handle, but I had no problems with it loosening once it was tightened on (by hand).The pan itself is made from heavy cast iron, but with a smooth finish, so with the proper amount of oil the takoyaki won't stick.The only instructions are in Japanese, but a quick search on the internet will yield plenty of recipes and directions.So far we have made about three batches, and on average, only 1 in 12 balls didn't turn out... and this was our first time ever making takoyaki!

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This Takoyaki pan works fine. I heaed it up till very hot, applied a thin layer of oil, and let it cool down before the 1st time of use. The batter won't stick. It's heavy, but very easy to use.

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I bought this for a fellow Takoyaki lover and we did great! It was very easy, and after a few YouTube videos, we were making wonderful Takoyaki in no time!

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A good buy for 'chefs' like me who prefer not to deep fry and save energy not using the oven.Perfect size, not overwhelmingly heavy and is ready to use.I smeared oil to it, put it in the oven for about 20 minutes at 400d and it was ready to use on my stove top.I also love the fact that the handle is made out of wood and not iron.

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