Paula Deen Signature Stainless Steel II 12-Piece Cookware Set

()Thanksgiving dinner is an ideal time to put new cookware through a workout; my Paula Deen Signature Stainless Steel II 12 piece set arrived in time for the holiday. As a food writer and recipe developer who's been cooking for more than 30 years, pots and pans are heavily used in my kitchen.Over the years I've bought and reviewed many brands of cookware. I've cooked on gas stoves, electric, and even glass topped electric ranges. Different kinds of cookware work better depending on the type of stove you have *and* how you tend to cook.

For example, a gas stove heats immediately. It's never a good idea-unless you're bringing liquid to a boil-to set the range temperture on high. In fact, with a gas stove, I even boil water over medium-high heat with any kind of pots or pans, especially nonstick. With an electric stove, care must be taken with regards to how long you leave a pot or pan on the hot burner, and for traditional cookware (without nonstick surface), you'll have to preheat the burner before trying to sear or brown meats, fry eggs, etc. Glass topped stoves can't take some types of cookware without risk of damaging the glass surface. THAT said, Paula Deen's Signature Stainless Steel II 12 Piece Cookware set can be used with care on any type of burner for many years of regular use. The set has a limited lifetime warranty.

Pros

-solidly made for long, reliable use of pots and lids

-traditional, uncoated pots can handle any type of utinsels, including wire whisks or immersion blenders

-lids fit snuggly

-well thought out, practical changes from earlier cookware sets by Paula Deen (see below)

Cons

-although stated oven-safety to 350 degrees, oven cooking could risk damage to handles

Another reviewer mentioned the cookware in the set is lightweight, which worried me until my set arrived. It isn't feather-light, and you wouldn't want it to be. Light cookware is often an indication of cheaply made pots and pans. This set is solid, medium weight, with hefty stainless steel bottoms for even heat distribution and aluminum with stainless steel construction. These aren't 100% stainless steel pots and pans; it says so right on the box. The nonstick pans are aluminum, meaning you'll have to keep cooking temperature lower to prevent damage... including flaking off or bubbling of the Teflon coating.

How does this set differ from Paula Deen's Traditional Stainless Steel set, or her 1st Signature Stainless Steel set? Aside from the obvious re-design of the glass lids (which are nicer in this new set), gone are the loose, floppy, annoying rings on the handles for hanging. Instead, the handles are much more solidly made with comfortable silicone grips and holes drilled into the outer ends for hanging. Construction of this new set is also far better and sturdier than her earlier sets. Unlike Paula's original signature series, these pots and pans don't have copper bottoms. As with most nonstick cookware, if you give the pans a serious workout on a daily basis, you can expect to replace them in a few years, but the pots and lids truly should last a decade or longer.

You'll receive 1, 2, and 3 quart covered saucepans, a 6 quart stock pot with lid, an 8" aluminum skillet, and a 10" aluminum skillet, plus a slotted turner and a slotted spoon. I'm rating the set at 4 stars. Paula Deen's new set is on par with a decent set of Revereware, is better than her enameled, nonstick set for longevity, is better than brands like T-fal, but probably isn't as great for a serious cook as Calphalon Unison. Nevertheless, it looks to be a reliable, affordable set of cookware.

()I've had this set of cookware for about 5 weeks now.I've used it enough to make a fair comparison to other stainless sets I've owned in the past few years.To be fair, this is the least expensive of three I've owned, so I will keep this in mind in my comparison.

This set has a nice selection of 4 stainless steel pots and 2 aluminum, teflon-coated skillets.The pots are attractive and unique in their teardrop shape, making them fun to have and use.They have a stainless-enclosed disc on the bottom for even heating, a feature that gives the pans a nice heft, and the rolled rims are finished very nicely. They come with well-fitting stainless steel rimmed, glass lids with "soft-touch," heat resistant handles that have copper inserts for a little added color and class.They are identified as oven safe for up to 350 degrees.

The skillets are made of aluminum and are of quite noticeably lighter weight, which immediately made me think "cheap", but they performed well, the foods sliding around without sticking and clean up was easy.I have a ceramic-top electric range so my concern with using skillets as light as these is warping after much use.So far, I have not had a problem. They sat flat and heated evenly, though I was careful to use low to medium heat. Time will tell.The two utensils (slotted spoon and spatula) that come with the set are handy and comfortable to use.

I've had no problems so far with the performance of this cookware and feel that it is a nice, inexpensive stainless steel set for someone starting out or wanting to update their kitchen cookware.There are certainly more expensive sets out there but I think that this is a very nice, well made, and attractive set for the price.

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()The Paula Dean Signature Stainless Steel II 12-Piece Cookware Set is great for beginners, first-time homeowners, and as a general starter cookware set.The set is fairly inclusive with a couple of utensils, stockpot, three saucepans, four lids, and two skillets.

The skillets are very lightweight, which is good or okay depending on your desire.For those that need a lightweight set because of difficulty of lifting heavy items this is great.It's one of the lightest I've ever used.However, I personally prefer a thicker bottom for heat distribution and even cooking.The stockpot and saucepans are also fairly lightweight.

The lids are well made, however, some of the handles and screws were loose upon opening the box.They just needed a quick tightening, but it could be a question of quality in the future.The lids are glass and great for seeing what's cooking.The design is fairly simplistic with straight handles and gently molded stainless steel that curves along the top.The curves give it a slight southern feel in my opinion, especially with the ccpper-like accents on the handles.The utensils aren't a major addition in terms of quality.Very simple slotted spoon and slotted turner.

Overall, this is a great starter set.It's possible that you'd need a new set in 3-5 years (especially with the nonstick skillets), but it's a fairly nice design and is a good sized set.

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()I am really enjoying cooking on this cookware. It cooks evenly but I've noticed you need to watch what you're cooking more closely than "coated" cookware.yAs for what it looks like, nothing is prettier than stainless steel pots all shined up. The lids are glass so you can see what you are cooking. The 2 skillets are non-stick. The info sheet says the pots (not skillets) are dishwasher safe. I put one of the pots in the dishwasher and didn't like the way it looked, lots of spots, so I hand-wash all of them. This cookware set would make a nice wedding gift. I definitely would recommend this!!

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()And you'll still be able to see what's cooking.Why did we live so long without see-through lids???This non-stick set from Paula Deen isn't bad.I have never had a set of teflon cookware before, and I made a fried egg yesterday that explains why this stuff is so popular. The egg slid out beautifully, I cooked another one just for the fun of it.

The set is certainly complete for most needs.You get two frying pans, three saucepans (one, two and three-quart), a six quart "stockpot" (but if you make real stock, you know this is way too small...think of it as a pot for soups or stews). There are four lids. The two larger lids fit the biggest saucepan and stock pot, as well as the frying pans. You also get a slotted plastic for and a plastic spoon, about the quality of those sold in the 99C store.Nothing special, but then, they don't need to be.The handles are designed for hanging.

Speaking of handles are riveted on, but I'm already wondering how long before they start to loosen up. For $99.94, I want longevity.If the handles or the coatings prove problematic, I'll come back and revise this review. But right now, it's looking like five stars.The set certainly seems reasonably sturdy.The weight is about medium, not superlight/flimsy, and not so heavy your wrist snaps off when you drain the pasta.The handles are silicone...very comfortable to hold and they don't overheat. The set is ovenproof to 350 degrees.I really like the way the set looks.The pots are not straight sided, but have a slight curve. Very attractive and I understand that because the base is wider than the top, food heats faster and stays worm longer.There is probably a scientific term for this.There is probably a scientific term for everything, now that I think of it, but I will not look it up and inflict it upon you. You're being nice enough to read this in the first place and I don't want to push my luck here.

Using non-stick cookware seems a little counter intuitive. With regular pans, you have to heat the pan and then add cold oil to prevent sticking. With these, it's not a good idea to overheat an empty pan. This can, over time, cause the non-stick coating to bubble up.Other than that, it looks like these are no different from regular non-non-stick. Just remember to use plastic utensils only.

Now I have no excuse for not making one Paula's bacon and potato salad...a dish I actually have dreams about.

Ingredients

4 strips bacon

1 pound small red potatoes, unpeeled

1 green onion, sliced

1 boiled egg, chopped

1/4 cup mayonnaise

1 teaspoon Dijon mustard

Salt and pepper

Directions

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.

Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing.

Toss potatoes, onion, and egg in dressing. Add bacon (I'd add even more back, maybe 3 or 4 more slices) Serve chilled.

This serves one person, two if the other one is very small and easily overpowered.

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Silverstone by Farberware Culinary Colors 8-Inch Open Skillet, Silver

I bought this pan no more than six months ago and the nonstick coating is already peeling off!I tried to find a way to contact the company that makes this product, but couldn't find any info other than here.I was really disappointed with this product.I really wouldn't recommend it to anyone that cooks on a regular basis.

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Emeril Stainless Steel Fry Pans

I bought this 8 inch Emeril Stainless fry pan because it was a few dollars cheaper than the 8 inch Emeril Pro-Clad fry pan.Big difference.First off, the aluminum and copper disk on the bottom of this pan looks cheap and does not distribute heat evenly.But the biggest flaw is that the handle is heavier than the rest of the pan making it very difficult to balance on a gas stove top.I couldn't keep it from falling over no matter how I tried.Who is the design wizard that came up with this pan?I sent it back and bought the Pro-Clad version for a few dollars more.The Pro-Clad has three layers of stainless and aluminum all the way up the sides, so heat distributes evenly and the weight and balance are perfect.Much happier now.Not sure if all the Emeril Stainless Fry Pans are handle heavy, but this 8 inch one is a clunker.Don't waste your time or money on this poorly designed pan.

FWIW, I have only used this Emeril 10 inch stainless steel with copper and aluminum and stainless bottom once!That was tonight.This is NOT the Emeril Pro Clad which I have not been able to find in a single fry pan.Since this pan was on sale today at Macy's for $29.99 and even less with coupon, I decided to give it a try.

Even though I am a 'senior citizen', I have never used a stainless fry pan.I read all the reviews for the different brands and read how many people complained of food sticking, difficult clean up, staining, etc.So, I decided to research exactly how to cook with stainless before ever getting any.

So, bought this today and decided to cook pork chops tonight.The instructions that came with the pan are a little different than what I read about how to cook with stainless on line.I followed the on line directions.I first washed the pan and dried it.Allowed my chops to sit out for about 15 minutes to get closer to room temperature and dried them with paper towel before seasoning them.I then turned my electric glass top stove on to medium and allowed the pan to get hot and then added a small amount of evoo to coat.When that began to shimmer, I added my chops and left them alone for about 6 minutes.After 6minutes I gently tried to raise one chop and it came right up as did the other one.I turned them over and left them alone again for another6-7 minutes.I also added chopped onions just after I turned them over.Well, they came out beautifully!Great caramalized onions, nice juicy chops, terrific gravy from the drippings.

Nothing stuck nor burned.I immediately wiped the pan out and filled with hot water and placed back on the same burner to sit while we ate.After dinner I washed it up and noticed just a few spots on the pan where the meat had sat.I used a tiny amount of barkeepers friend on a sponge and wiped it with hot water and it came perfectly clean.No scrubbing.It is nice and shiny just like it was before I used it.

Now if I can do this, I am sure better cooks and even those like me can use this pan with ease.

Also, the handle remained cool to the touch and the pan sat very level on my stove.

The instructions that came with the pan that I DID NOT USE, said to add oil to a cool pan and then heat over medium heat until oil became hot, then add food.When I researched how to cook with stainless steel, I read that you should add oil only to a hot pan, so that is what I did. It worked well for me, so will continue to use that method.

I will now look for the 12 inch pan with lid.If I become disappointed with this pan, I will definitely post an updated review.But, right now I am thrilled with it.

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So far I like this pan.It's my first stainless fry pan and am getting the hang of it.I found that pre-heating is key.I preheat for about 5 minutes on med heat (have an older electric stove) before I try to fry or scramble eggs and they don't stick.Only thing I don't like is I feel the handle is just a hair too heavy.When the pan is empty (preheating) it leans just a tiny bit toward the handle and I would think that would reduce effectiveness/evenness of heating.Other than that one thing, I really like the pan.Handle stays cool and it's easy to clean.

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there are several things I like about this pan, it's stainless steel, has a copper core and does the job I bought it for. The one problem is that the pan is very light weight, and the handle is nice and heavy, which means that it's very easy to tip while you're cooking. Still, at it's price, I can't really complain.

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I bought this to supplement a 10 piece set and am happy with it.It does discolour but that is just part of what these pans do.Very nice, substantial, everything I was looking for.Now I just have to learn to cook with lower heat settings as this cookware is makes very efficient use of the heat!

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Lid

What a fit!!! I needed it for a skillet that was 14", not an easy find. It was a perfect fit.

This is the Cuisinart lid, 10.5 inches in diameter. It goes perfectly on my Cuisinart stockpot. Great quality it's a Cuisinart. Nice and heavy, does the job.

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5-qt. Saute Pan with Lid

I already had purchased two large skillets with this type of lining and I was pleased with them so when I needed a large capacity pan I searched online until I located this one.I have already used it and it worked out well.I have found with this type of lining it worked best for me if I heated the pan and then sprayed with PAM and/or added a small amount of oil.the pans clean up well.

I bought this pan to replace a old non-stick saute pan that was no longer non-stick.I bought this pan based on all of the other positive reviews and they did not even come close to describing how great this pan is.The non-stick coating is fantastic!I have now used this pan three times and nothing has come close to sticking at all making cleanup very easy.This non-stick coating will allow you to brown unlike other non-sticks but not as good as my stainless/copper pan.My only small complaint is that this 5qt pan is slightly smaller in diameter but a bit taller than my other 5qt pans; personally I would have preferred larger and shallower.

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You need this size for chicken fry pan.Evenly distributes heat.Easy to clean coating.When pot cools, wash up quick and easy with mild detergent and warm water.

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I just used this pan for Easter dinner. It is wonderful the food was done perfectly and no-sticking.Clean up a breeze. I highly recommend this saute pan!

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I am extremely pleased with this pan. It is without a doubt the best non-stick pan I have ever owned. Time will tell if it winds up as durable as it appears. It heats evenly and does an excellent job in regard to its non-stick property. Cleaning is a breeze. I would highly recommend this pan for those in the market for a solid performing non-stick pan.

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Vollrath Fry Pan with PowerCoat2 Non-Stick & TriVent Silicone Handle

I wanted a strong, heavy ,durable pain, mainly to cook meatballs in and wow this is it. It is a great pan. I made 2 huge batches of meatballs in no time at all. I was very pleased at how much this pan holds. My cast irons'are smaller and heavier so this works bettet. But with the handle lenght this is one large pan. I need to clear out some space for it but it is well worth it.

The Vollrath 67810 8-Gauge Aluminum Wear-Ever Fry Pan with PowerCoat2 Interior and TriVent Silicone Handle, 10-Inch does everything that is said in the advertisement.

It did not stick anything and cleaned up very fast.I like this pan alot and would buy it "AGAIN". It's a very well balanced pan and the weight is just right.The pan

heats up very fast as well on a ceramic stove top like mine.Give it a try and see there is no lies in what this pan can do, Why?, it's American made, that's why... .

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Fissler Protect Steelux Premium 11.0 Inch Frypan

I wanted to cook meat without having to put in under the broiler and turn my kitchen into a sauna when the air-conditiong isn't on.This pan weighs a ton, but it's easy to use, seals in the juices and cooks so fast you barely have time to blink--no exaggeration.I put in a t-bone steak and it was well-done in about 20min.Yes it's an expensive pan, but it comes with a warranty and German quality and all that that implies!!

I have pans from all of the top brands and I just bought an induction cooktop.While the other pans would just get hot in the middle, the whole entire bottom of this pan heats evenly.By far the best available.

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Love this pan.Durable non-stick surface, extremely well made with heavy bottom for eaten heating.Worth the price.Will be purchasing other Fissler pans.

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Tramontina Gourmet Domus Fry Pan with Tri-Ply Base Size: 12"

Works like All Clad, made in American, is best 12" fry pan other than All Clad just great hand wash, easy clean up, just love it, have ordered other items from Tramontina

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Rachael Ray Hard Anodized II Nonstick Dishwasher Safe 8-1/2-Inch Skillet, Orange

I love my R.R. skillets. They are the best skillets I have ever bought. No more

cheap teflon pans for me.

I can use pam spray when cooking an egg and it does wash great. No residue left

on the surface.

Thank you

This pan is perfect! The handle has a nice grip and feels just right. The pan works as one would want an egg (omelette) pan to, and it also cleans out very well both inside as well as the bottom of the pan. I am very glad I purchased it! Don't hesitate! :)

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daughter loved it for Christmas, great seller.She wanted to try the Rachael Ray cookware and was very happy with her gift.

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My initial attempts at using this skillet were not very successful. The food stuck to the two handle rivets and could not be loosed easily while cooking.As I continued to use it, however, the problem disappeared and I can say that the product has worked very nicely since then.

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So easy to clean.I will probably buy a few more of these and get rid of all my old skillets.Food doesn't stick and clean up is a breeze.

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Scanpan Ceramic & Titanium Calssic Fry Pan 11"

The pan is not deep enough to do the fry or fry rice.This pan is too shallow but on the pic you can't tell it until you received it,I got the 8" and 11"I thought bigger will be deeper but is not

Scanpans have a wonderful nonstick cooking surface (ceramic) and are titanium on the outside. They cook very evenly and clean up easily. I expect it to last a lifetime. In contrast, teflon surfaces have a tendency to wear out quickly and can leach into your foods. I wanted a healthier cooking pan without the dangers of eating teflon.

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All-Clad Stainless 12-Inch Chef's Pan

I bought this pan four years ago and planed to use it as an everyday wok, mainly to make stir-fry dishes.After years of use, I finally have to admit that it is not a good replacement for a traditional Chinese wok.However, I still like it overall.It has even heat distribution, versatile, sturdy, easy to clean, well-made, and looks nice.

If you are looking for a stir-fry wok, don¡¦t get this pan and choose a traditional carbon steel wok instead.One major disadvantage of this Chef¡¦s Pan is that it cannot reach the high temperature required to make tasty Chinese stir-fry dishes.If you preheat it for 3-5 minutes, add some cooking oil and then food, the pan quickly cools down.You end up boiling the food instead of stir-frying it.The essence of Chinese stir-fry is to cook food at very high temperature in order to seal the juice in the food.Boiling removes the juice along with the flavor from the food.A traditional wok, made of either carbon steel or cast iron, can reach the high temperature required for stir-fry dishes.

A traditional carbon steel wok is very cheap and can last a life time if cared properly.The downside is that it can rust easily if not cared properly.(I prefer the type without the nonstick coating because the Teflon nonstick coating won¡¦t last long under high heat, and it will eventually disintegrate and get into the food.) You MUST season a traditional wok before using it the first time.Seasoning the wok builds a brown-black patina on the interior that makes it non-stick and also prevents rust.After cooking, wash the wok with hot water only (No detergent !), wipe dry with paper towel, and then heat it on stove to remove any moisture on the wok.Do not soak it in sink after cooking or you will regret.I don¡¦t use my carbon steel wok to boil food and never use it to steam, as they may damage the patina.Scouring the wok or washing it with detergent will also damage the patina.So avoid scouring or you will need to re-season it afterwards.

Overall, I like All-Clad¡¦s Stainless Steel line of cookware.I have several other pieces besides this 12¡¨ Chef¡¦s Pan.All of them are great and I won¡¦t trade them for other cookware.But I have a traditional Chinese wok just to make stir-fry dishes.If you are looking for a stir-fry wok, you can get a 14¡¨ carbon steel wok (no Teflon coating) from Target or Asian food store under $20.

I recently purchased this pan, and I couldn't be happier. It looks great, is easy to clean, and heats beautifully!Food browns well, and so far, doesn't stick.This is the pan I use most, for stir-fries, for braising, for sauteing, whatever.My old pans, a set of Calphalon hard-anodized non-stick pans, are going to be replaced, one by one...

The other great purchase I made was the All-Clad Non-stick grill pan--it is wonderful!

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I recently received the "copper core" version of this pan as a gift and, though I have not used it much yet, I think it is necessary to mention that the Amazon product description is wrong--this pan is not a wok, or "wok-like" in anything more than a superficial sense (it has rounded sides).It is much shallower than a standard wok, and has a much larger flat portion on the bottom than a standard flat-bottom wok (it is more like a deep skillet with a lid than it is wok-like).Yes, one could stir-fry in it, but that means little (one could try to stir-fry in a skillet or sauce pan also).This makes the complaints of "Student" moot; this pan was never meant to replace a traditional wok (if it was, why would All-Clad also make a wok in the same series of pans?).

Stir-frying will certainly be easier and better in an actual wok; I have one made by Calphalon and it is great.As far as this chef's pan goes, I plan to use it primarily for fricassees and braises.

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This pan is not very versatile-by far my least used pan. It doesn't sit well on a stove burner, doesn't have terrific heat distribution and takes up a lot of storage space. It's basically a small wok with a lid. I love the all-clad line, but this pan is a loser. Buy a large frypan instead.

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This beauty can cook up a feast!

It has a large enough capacity for me to make a family-sized dish...all in one pot. While another critique says it does not replace a traditional Asian wok, it is called a "chef's pan"-not "inferior wok" and it does a number of jobs incredibly well! I really like the Chef's pan for searing then sauteeing. It can simmer and is the right shape for reducing...I've made everything from browned sausage ribbolita to apricot chicken in this beauty. And, creating the fond-that essential for so many sauces-is a treat in the All-Clad Chef's Pan. Plus, it's made in America! What's not to like?

As always with All-Clad, it cleans beautifully, simply, and looks amazing. If you want a wok, buy a wok, but if you want a chef's pan, this is the one!

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Bakers & Chefs 12" Nonstick Restaurant Fry Pan

I bought this at my local Sam's club at a much lower price.I have the pans if the other sizes and I absolutely love them.The removable silicone grip is a wonderful feature since it allows the pan to go into the oven.The older pans that I have are still in great shape and they are approx 5 years old now.Although the nonstick coating on them is not the Eclipse brand they are still in perfect shape.This pan is a wonderful addition to any kitchen.

and these pans make it a joy. tough, durable non-stick. heavy, heat well and can take the punishment. recommendation unequivocal...

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these pans are great, the only small problem that may arise is that the coating is not on the three small handle attachments. this is not a deal breaker , so far so good, superb quality!!!!

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Farberware Premium Aluminum Nonstick 12-Inch Covered Deep Skillet with Stainless Steel Handle, Plat

We particularly like the size and shape. The cover is very handy as well. You can really put quite a bit in it and still be able to stir without spilling. Cleans up quick and easy.

I own 2 of these pans and am very happy with them. Here's why: they are oven save to 350°F and are dishwasher safe!! Food slides off the surface so easily that there are times I just wash it by hand because it cleans up so quickly. I use wood or plastic utensils and have not had an issue with scratching the surface. However, my hubby used a fork to break up some ground beef and put some nice scratches in one of my pans. This has not effected the performance at all. I still use it and have no problems with anything sticking, nor is the coating flaking off like I've had with other brands of nonstick cookware. Other reviewers have complained that the pan is too light weight. It is very light and you need to hold the handle when pushing food around in it or it will slide on the stove. I love that it's light because I can actually lift it fully loaded and dump food out. I also do not 'break my back' standing at the sink trying to clean it like I have with heavier pans. And did I mention it's dishwasher safe!! :-)

Other reviewers have complained that the pan and lid handles get hot. Yes, you must use a pot holder which I find is necessary with my other brands of cookware as well. The nice thing about the metal handles is that the pan is oven safe to 350°.

So, the fact that food slides off beautifully, I can put it in the oven, clean it in the dishwasher, and the relatively low price I love this pan! I should mention that I do not expect these pans to last forever. It's not like buying expensive cookware and expecting it to last a lifetime. I expect to get a few years out of them and then replace them. But for me, that's OK because I like the nonstick, oven safe, dishwasher safe features.

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I love the size and depth of this pan, but it is too light weight and slides all over the stove top. I ended up buying a better quality pan that was heavier and gave this one away.

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Yes it is made in Taiwan, it is light weight. The outsides are kind of a silver / tan color or more like silver / grey. Yes, the handle on the pan gets hot and so does the one on the lid and they are both hollow (more lightweight) I think the lid weighs more than the pan.It is fine for the price and works as expected, no problems with sticking or cleaning.

On edit two months later:After using this pot about six times the cooking surface is badly scratched and pitted.I used only plastic utensils but it still scratched, I would suggest using only wooden utensils or maybe buy something else.

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A few years ago, having become frustrated with certain members of my family who continually failed to take proper care with my extremely expensive All-Clad Stainless Non-Stick pieces, I gave up on expensive non-stick cookware and picked up a Farberware 12-inch covered non-stick skillet with glass lid and helper handle at my local K-Mart for 35 USD. I was more pleased with this pan than I can say.

Of course, in due course, certain members of my family destroyed the non-stick surface of this pan, as well, so I order the Farberware Premium shown here as a replacement.

While the non-stick surface performs to expectations, the construction of the pan is substandard compared to the earlier examples of Farberware products I have purchased in the past. The metal is far too lightweight and thin to conduct heat evenly, the bottom surface is not flat (and this is one of the worst things, because it is extremely difficult to flatten a pan, especially a non-stick pan, without damaging it), the handle is too round and slick and therefore, difficult to grip without rubberised or siliconised potholders for carrying the pan without the pan spinning in your grasp and dumping the contents on the floor. I cannot have such potholders in my kitchen, because I often bake at very high heat (500 F and higher), and such potholders will melt where cloth or leather ones will not even scorch. I have to date not actually dumped the contents, but it has been a very near thing on at least two occasions and that is two too many for my tastes.

For a product billed as "Premium", this borders on false advertisement. As a result, I cannot recommend this pan to anyone except those who really don't care about proper performance in their kitchen. I was very pleased with the last two Farberware pans I have owned. Farberware has lost a customer in me.

The only reason I have not returned the product is that, as with the previous examples, the certain members of my family mentioned above have already gouged the non-stick surface within three uses (usually by dumping it in the sink with other dishes, instead of washing it separately), and this pan will not long last in my kitchen.

Finally, the older members of my family purchase Farberware products on the strength of the brand name, because they remember the days when such things could be trusted. It saddens me to see their trust so repaid. Buyer beware.

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KitchenAid Gourmet Aluminum Nonstick 10-Piece Cookware Set, Red

()In recent years, I've upgraded my cheap old pots and pans to really good KitchenAid cookware. I started by buying the KitchenAid Gourmet Essentials Hard Anodized Nonstick 12-Piece Cookware Set about two years ago and was pretty happy with them, although they weren't perfect.

I was impressed enough with that older set that I didn't even think twice when offered the KitchenAid Gourmet Porcelain Enamel Nonstick 10-Piece Cookware Set in red for review I simply accepted the offer. I was interested to see if they improved on my old set and honestly, I was happy to have another set of really good cookware.

This new set met almost all of my expectations. Unfortunately, KitchenAid has not improved their technology in a way that allows them to completely satisfy me. Like my old set, these new pots and pans can't be put in the dishwasher without voiding the warranty. This is the only reason I am not giving them five stars. If they could be put in the dishwasher, they'd be perfect.

That said, they wash really easily by hand and this method is just fine most of the time. I simply think that the dishwasher does the best job in sterilizing dishes and prefer it whenever possible. For those who usually wash pots and pans by hand anyway, this is likely not an issue at all.

With the bad news out of the way, I'll move on to the positive points, which are numerous. Like my other KitchenAid cookware, this set cooks really well. Using my electric stove, the heat is distributed very well and everything I've tried cooks evenly. The glass lids are fantastic, allowing you to check the progress of your dish without the need to remove the lid and allow heat to escape.

Both the lids and the pans have kind of a rubbery-type grip that stays cool so you can touch them while cooking with bare hands.

The 10-piece set offers a good variety of sizes that come in handy no matter what you need to cook. My only wish here is that it had an 8-quart stockpot instead of a 6-quart stockpot. Of course, the 6-quart stockpot is useful for a lot of things too, but I like to freeze homemade chili, spaghetti sauce, chicken stock and more, so a larger pot is extremely useful when cooking for such a purpose.

Now for the purely superficial pro: these pots and pans are just beautiful. I have always admired cookware with enamel coating outside and I am particularly drawn to red for this. My one fear was that the enamel might be easy to scratch and not last but after using this set, I think the KitchenAid set will stay just as pretty as it did when I took it out of the box for a good long time.

()I've had these for four months and here are the things I like about them:

1. They heat really fast.

2. The lids are nice; you can see your food without taking the lid off.

3. I like the color. I know other people didn't but I thought it was nice.

4. My favorite is the 3 Quart covered saute. I use that nearly everyday and wish my other pans were like this.

Things I am ambivalent about:

1. There's no steam hole in the lids. The steam escapes from the rim instead and can sometimes make the lid dance up and down.

Things I don't like:

1. The handles have little silicone comfort grips but the comfort grip doesn't entirely cover the handle, there's a little sliver of metal on each side of the grips which gets really hot. I notice this especially on the lids.

2. These pans are not dishwasher safe. To be fair, many similar brands, such as Calphalon, are also not dishwasher safe. The only ones I found that could go in the dishwasher are Circulon pans and they're much heavier and often more expensive.

3. After only four months of using them, there are scratches at the bottoms of my pans. Granted, I use them A LOT but I only use non-stick safe cooking utensils. Apparently my food is abrasive?

Things I observed:

I followed the directions and only hand washed my skillets and saute pan. It's very easy since food comes right off the enamel exterior and the non-stick interior makes cleaning a breeze. But with the small sauce pans, I just throw them in the dishwasher. I also throw the lids in the dishwasher too. So far, I haven't noticed much difference between the hand washed and the machine washed.

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()This is a very solid set of pans and I'm enjoying using them, especially the fryers. I do have other non-stick pans and unfortunately this set does not quite rank up there with my other pans. For example, cleaning up after cooking scrambled eggs in these pans is not an easy "wipe and done" process. In fact, the pan handles are secured by bolts on the inside of the pans and the food gets stuck underneath the bolts and cleaning them is not all that easy. The construction, however, is solid and the beautiful red color makes this a very attractive set that I believe will last for a long time.

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When I bought these I thought they would be a little more heavy duty. Don't get me wrong, these are a decent quality p&p's but not what I think of when I think of Kitchenaid. The bottoms are the same thickness as the sides with no extra cook surface. Although the handles are decent quality with good size pop rivets. Also the large saute' pan is only 31/2 qts, kind of small. I used to be a chef and I was used to good commercial heavy duty p&p's, but they were a lot more expensive. Also by being a chef I am very hard on my p&p's. But hey if you are looking for a nice looking set of p&p's and are gental on your cookware these might be for you.

I have since looked at more p&p's and found that the Tfal's are a little better quality for the money or for just a little more coin the Martha Stewarts are real nice. God bless and bon appatite'.

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()When one thinks of KitchenAid, the first thing that pops to mind is the line of those professional and commercial stand mixers, such as the KitchenAid Professional 5.5 QT Commercial Style Stand Mixer that are known for their power, performance and long term durability.

This KitchenAid Gourmet Porcelain Enamel Nonstick 10-Piece Cookware Set in red is a far cry from what one might imagine when one hears "I enjoy using KitchenAid appliances in my kitchen," but from a number of months of use, the quality appears to be there. This cookware set includes most of the basic pots and pans that one would expect in a kitchen for daily use.

The Set:

There are 1 and 2 quart saucepans for making so many basic items of for cooking a few bowls of hot cereal in the morning. The 6 quart covered stockpot is perfect for boiling pasta of all types, making soups or stew or anything else where you see the term "stockpot" showing up in a recipe. The 3 quart covered saute pan is wide and straight-sided, and can perform a great number of the functions of a skillet, but it has deep sides for extra capacity. This one is ideal for those one-dish meals, and it's now a favorite for simmering chili.

But it's the two skillets in this set, both the 8-1/2-inch and 10-inch, that really get the use. The larger one is great for quesadilla, cooking eggs, frying bacon, or making such things as a simple grilled cheese sandwich. Just remember to use wood or nylon spatula/turner in the skillets to eliminate as much scratching as possible.

Other details:

The glass tops are nice for watching the progress of the foods being cooked without having to constantly lift lids every few minutes. The handles are interesting in that they're made of both soft silicone for easy and safe handling, and stainless steel for the main part.

Cleaning:

It's suggested that these pieces not be put into a dishwasher or else it might void the warranty. Will admit that I've occasionally washed them this way, but only after carefully insuring that neither the non-stick interiors or porcelain come in contact with anything else. I don't suggest or recommend this, but have heard that it's the banging into each other when a dishwasher is sloppily or improperly loaded that causes the problem, and so far so good. Other than that, they generally clean well, both interior and exterior, when washed with standard liquid dish soap and a sponge.

Summary:

This is an good set and and a great buy for anyone wishing to replace some older pots and pans with something not only a bit more contemporary, but to add a bit of color to a kitchen, as this is also quite an attractive and eye-catching set. It's a 5-star choice for this fumbling amateur gourmet cook who thinks that Anthony Bourdain: A Cook's Tour is where to get creative food tips.

So who says one cannot have a bit of fun in the process while adding other red items, such as this Kuhn Rikon 4-Inch Nonstick Colori Paring Knife? And yes, I got it...

UPDATED/Revised February 17, 2012:

At the request of a personal friend who saw this review and privately questioned the use of a dishwasher when cleaning these (and other) non-stick pans, I've added some infoto the comments and here.Will continue to do so if/when it's necessary... and thanks for reading this.

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Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch

Like all tools in the kitchen, this one has the exact qualities that make it a phenomenal wok that's representative of CAST IRON cookware.

A. It's heavy cast iron, which means it retains heat exceptionally well.Because of the high thermal mass, you'll have to be patient as the wok takes a few minutes to heat up while on the stove.After it heats up, you'll be rewarded with long-lasting high temperature heat (if desired... it's really for you to control... steady medium or low is very attainable, too) perfect for doing restaurant-style stir-frying at home.That is, you can toss food in the pan without worrying that the pan will cool off and boil/steam your food with the escaping moisture.Searing on the home stove is well within this wok's capabilities.All of this just requires patience.

B. It's a wok, which means that the heat is concentrated at the bottom and tapers off going up the sides.You control how you cook your food by where you situate it relative to the bottom/center.The non-slippery surface of the wok makes this possible, since you can slide food up the sides to reduce the amount of heat it gets exposed to, and the food will stay, rather than fall back down to the bottom, like a teflon-based non-stick surface.

C. It's pre-seasoned, so it's fairly non-stick.I have yet to experience having anything completely stick to it while cooking, whether it's coated meat, stir-fry, vegetables, or egg scrambles.

Because it's heavy cast-iron, you get all these benefits that you don't find with the typical woks you see in the marketplace.Compared to traditional woks, this is not one that you'll be handling while you're cooking.Once it heats up, it gets hot... real hot... including the handles.You'll be scooping food out of it rather than pouring food from the wok to a plate, and you'll be leaving it on the stove over dinner until the thing cools down enough to handle.BE CAREFUL!(wouldn't want anyone to experience any nasty surprises)

Also, since it's cast iron, this piece of cookware requires a bit more TLC than your ordinary anodized aluminum/teflon-coated cookware.You won't be washing this with soap, rather Lodge recommends hot water and a stiff brush, and you'll need to keep it dry and seasoned (rubbed with oil) when you're storing it.It's a bit of extra work, but to me, it's completely worth it as even quality teflon-coated pans will wear out far sooner than well cared for cast iron cookware.

At the end of the day, I still use my anodized aluminum/teflon-coated cookware when what I'm cooking calls for it.I reach for my cast iron pieces to do the job they're best suited for... anytime I need steady heat, high temperature cooking, and/or searing capability.It's just a matter of using the right tool for the right job.

Honestly, I'm so glad Lodge makes affordable cast iron cookware.I've been wanting to pick-up some cast-iron pieces for a while.Until I found Lodge via Amazon.com, I have always turned away disappointed when I see how much Le Creuset costs at retail stores.Thanks, Lodge & Amazon.com!

Unless you have a professional quality cooktop (Garland, Wolf, etc.), the typical American stove does not produce enough BTUs to properly heat the traditional rolled steel wok. No matter how long you heat it, it will cool too quickly and the food will boil instead of sear.

However, a pre-heated (I give it at least 10 or 15 minutes) cast iron wok holds on to enough heat to enable you to properly stir-fry.And cleaning is not that bad.After removing the food throw in a cup or two of very hot water and scrub with a stiff, non-nylon (it melts) kitchen brush (a grill brush is ideal). Pour out the dirty water (ok, this is a trick because of the weight), put it back on the heat to boil off any excess moisture, and wipe it with an oiled paper towel and let cool.

By the way, if you like to deep fry, a cast iron wok runs circles around most any fry rig and requires less oil.In fact, deep frying is a great way to season or re-season the wok.

If you want a wok with less maintenance, anodized aluminum (Calphalon, Circulon, Analon, et al) is really your only other choice.It does not sear quite as well because it does not have the same heat retention, but it does a good job because it is so thermally conductive liquid evaporates before it can pool. It works especially well with vegetables and white meats.A little hot water, dishwashing liquid, and a scrubby sponge is all you need.

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So I've had a dozen or so WOKs but none that hold the heat so well and cook so evenly.I use it mainly on the gas burner with the high heats, where all the others just don't do well at all, and am thoroughly impressed by it.

The flat bottom does justice when on a traditional electric range and is just as effective in cooking.

I wouldn't buy any other WOK after getting this one, unless of course I need a second duplicate one.

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I recently bought this wok after having taken a Thai Culinary Class in Thailand.I needed a wok to produce authentic Thai food.I was a little hesitant to buy this wok since there was no mention in the description or in the reviews about the bottom of the wok.Most woks that have a rounded bottom come with a ring so that it will sit on your cooktop.Thai kitchens assume that everyone has a round bottom wok and the cooktops are fitted to accomodate that.Not so here in the US (unless you buy the wok ring attachment for your Viking stovetop).The wok itself is round on the inside but flat on the bottom, so no issue there.It works nicely on the cooktop.I use this wok for everything.It stays out all the time, whether I'm sauteeing vegetables or creating a stir fry.Its very heavy, and therefore heats up nicely and retains the heat, perfect for whatever you're cooking.It cleans up easily with just hot water and a scrub brush. I would definitely recommend that you buy the wok spatula to go with it, there is a very nice one on Amazon thats stainless steel with a wooden handle.The spatula is curved so that it conforms exactly to the inside curve of the wok.You just can't beat cast iron for cooking!!!I've had many woks, electric ones as well. None can compare to this one!

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Bought this wok to replace several generations of non-stick woks whose non-stick coatings have been consistently degrading over time. Knowing the health risks of the non-sticks, I looked around and found this seasoned cast iron wok. First impression is that this is a generational wok, that with its solid construction, this is a wok that you could pass down to your children and grandchildren as long as the instructions regarding cleaning and maintaining the seasoning are followed. The only negative is that this is a fairly heavy wok so I end up washing this wok every time as my wife insists that it is too heavy for her to handle. As per a previous review this wok will sit on your standard sink so it is easy to spray with water and scrub clean. However, it is still fairly heavy and if your cooking needs are limited, I would suggest you downgrade to a smaller diameter cast iron wok. Going one size down will also help you be able to use all of your burners on a standard 4 burner stove as with a wok this wide it will take out of action another one of your burners.

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Simply Calphalon Nonstick Double Grill Pan

I love this pan!I have it about two weeks now and have used it lots, nothing sticks, clean up is a breeze and I love the large working area to grill many items at the same time. I wish I had bought this long ago instead of the other four pans I did buy, those either stuck like glue and needed to be soaked and scrubbed forever, or in the case of the cast iron ones took a lot of time to get seasoned properly and then if they weren't used regularly they would tend to develop rust areas in our humid climate. I can fit 8 large chicken breasts or burger patties on this, I also did a dozen Italian sausage links and peppers and onions to go with the sausage. Even if this pan only lasted me a year it would still be worth it to me for the ease of cleaning and cooking results I have gotten from it so far.

Feb 3, 2012

Here it is months later and I have literally used this pan heavily over the past few months, much more than I had ever used all the other grill pans I had purchased put together. This pan still looks and works as it did the day it was purchased. Congratulations to Calphalon for this beauty of a grill pan that works beautifully for its intended purpose. Grill chicken comes out crispy and greaseless, steaks come out with a nice char on them and sandwiches are works of art. I am still happy with it and might pick up another to keep just in case one of the sons comes to visit and this disappears when they leave!

April 4 2013

Back again to update on this pan..........still performing flawlessly!This is one seriously great pan that has had more use than any other in my arsenal of cookware and it is still holding up fine. The finish has not peeled or degraded in any way and it is a breeze to clean. My stove also is one of the ones with high performance burners and it has not damaged the pan in any way when I sear steaks or grill chicken breasts and nothing ever sticks to it. I do use a pastry brush to swish a light coating of oil on it before I use it so maybe that has helped with its longevity.

Many of the double-burner griddles are not able to be used on a flat top stove. This one, however, is perfectly flat on the bottom and works great on mine!I have had it for a few months and use it all the time.We have 5 kids, and it is perfect for making lots of french toast, pancakes, hash browns, grilled cheese, etc. at a time.Also works great for making stir fry because it keeps such a large area hot, you can just keep stirring things around to hot areas.It is also heavyweight and seems like it will last a very long time.Cleans up well and the nonstick is great, too.

*note* I have the pan that does not have the grill bars across the cooking surface,so the top is totally flat as well as the bottom.

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This pan is absolutely the best.Everything I cook on it turns out perfect and the best part is that it cleans beautifully, just like a piece of glass.It takes seconds to clean and nothing sticks to it.

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I already had one of the grill pans, but it was too small to accommodate two large sandwiches at the same time. This larger pan is a duplicate of the smaller, skillet version, but holds several sandwiches at once. Great pan which I recommend.

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Great grill, easy to cook, leaves strong grill marks on meat and vegetables.Rubber handles are helpful for when moving grill.

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