I like the black color.This makes a great egg pan.It holds the heat even at low heat and cooks evenly.Also works great for a single hamburger.Cleans easily if you follow the directs.Would definitely buy again and is highly recommended.
Showing posts with label skillets newest album. Show all posts
Showing posts with label skillets newest album. Show all posts
Le Creuset Matte Black Enameled Cast Iron Skillet, 6.33 Inch
I like the black color.This makes a great egg pan.It holds the heat even at low heat and cooks evenly.Also works great for a single hamburger.Cleans easily if you follow the directs.Would definitely buy again and is highly recommended.
Old Mountain Pre Seasoned 10161 Cast Iron Pie Pan, 12 Inch x 9.5 Inch x 2 Inch
The 12 inches are outside of handle to handle. The upper band is 9.75 inches. The inside bottom is 7.25 inches, if they had put this last number I don't believe I would have purchased it. The cast is good except for the handle, it could have been filed when released from the mold. The Product quality itself I would give 4.5 stars.
I use these four pans for everything I cook in the toaster oven. They are a great product. I am happy I bought four of them. I'm cooking really good now. I'm cooking better than ever now. No regrets!
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I wanted a cast iron pan to make Thick omelets, which I start on the stove and finish under the broiler in my toaster oven. This was just the right pan.
Capt Tom StoneLove this pie pan!!!I have always been a fan of cast iron cookware and this pie pan reminds me why.It provides even cooking and holds heat well.The best part is that I can use it on the stove top for general cooking and for baking a variety of dishes.It is non-stick and easy to clean.
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I really like the pans but one handle was broken due to poor packaging. They arrived packed with small plastic pillow air bags in an over sized box. This was not well thought out as the cast iron is heavy and crushed the air bags while sliding around the box. I would recommend wrapping in heavy paper to avoid damage. Any how, one handle broken is no big deal and it's still usable and with the 4 for 3 deal on the pans it was a bargain. Although they are pie pans I use them for yeast and corn bread too. Cast iron is versatile and will last a lifetime if maintained.
Cuisinart Chef's Classic Stainless Stockpot with Cover
I recently purchased this 12qt stockpot with a pasta insert and cover, and I couldn't be more pleased.The pot is beautifully made, with very confortable handles (another reviewer noted the finger grips -a nice touch) and the lid fits perfectly.I used it for the first time to cook 2 chickens and make stock.Both chickens fit easily in the pot, yet allowed enough space for adequate water.It was very easy to bring the pot to a boil and then reduce to a very slow simmer, just a bubble or two breaking the surface.I used the simmer burner on my gas stove, and for the first time was able to maintain a simmer with the lid tightly on.With my old stockpot (large enough for only one chicken) even with the simmer burner at the lowest setting I could not maintain a simmer with the lid tightly on the pot.
The pasta insert made it a breeze to remove the chickens when they were cooked, and reduce the stock while I picked the meat off the bones and returned the bones to the pot in the insert to cook longer, more fully flavoring the broth.Removing the insert removed the bones and other parts, making straining the stock a simple one-step process.This same process with the pasta insert will make blanching vegetables from the garden MUCH easier and faster, and I'm looking forward to freezing the veggies from next summer's garden.
The pot is weighty and solid, yet With a full pot of water I can still lift and carry it, which I could never manage with an All-Clad 12qt stockpot.
I like this pot so much I just today ordered the Chef's Classic 7 piece set with bonus 2 1/2 qt sautee pan.I can hardly wait to have a lobster feed and sacrifice some of Maine's finest lobsters in this pot, served with sides cooked up in pots from my new set.I highly reccomend this stockpot and this cookware line.
The handles are very comfortable and they really DON'T get hot. It, along with my other very small Cuisinart Chef pot are the only items I can ever recall that got a comment from my husband saying.. Whatever you paid for this it was worth it.
And he doesn't cook.. just puts the food away.
Cleans up well and I don't have to worry about scratching some coating or other.
I like it. It is very functional and nice looking..can't beat that.
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I too ordered this pot based on the Cook's Illustrated recommendation, and I am not disappointed. As a vessel I use primarily for handling large volumes of liquid, it is ergonomically nearly perfect. The height/diameter ratio is just right, as is the weight for a pot that will have to be carried full to the sink and then maneuvered to drain. As CI notes, the handles on both the pot and lid are particularly large, sturdy, and well designed.
For those who complain that the sides are not thicker/sturdier: Folks, this is a stock pot, not a dutch oven. You don't really need or want side heat for most purposes, and thicker would mean substantially heavier. As is, the sides are hardly flimsy, so this would be a poor trade off. Moreover, without sandwiching in more aluminum up the sides--WAY more expensive--thicker sides would merely add more weight without really improving performance or durability.
Read Best Reviews of Cuisinart Chef's Classic Stainless Stockpot with Cover Here
This review is very similar to one I wrote for another item in the Classic line, because the flaws I mention are endemic to the design of this particular series.These pots come with a cover that seals if desired (using steam to form the seal).That's a plus, for further cooking process while the burner is off.
Another plus is that it heats evenly, and stays very warm even after sitting away from the burner for a while.(Five stars for this feature.)
The quality of the material is great and the pot is easy to clean in that it is made of stainless steel.
I do definitely like the weight of these Cuisinart pots; regardless of which line they're from.The Classic line is a bit heavier than the Everyday line.The Classic has a thicker bottom.(Another five star feature.)
But, it does have its flaws.The negatives have to do with the rivets, which are large to the point of absurdity.The rivets on a one and a half-quart saucepan, are the same size as those on this eight-quart stockpot.I was raised with riveted pots, and the rivets were never an intrusion back then.They were flatter and smaller, and they held just fine.
A very large, sturdy rivet makes sense with cookware that is designed to hold extreme weight.This pot simply isn't that big.
The rivets on the cover make it more difficult to clean because they stick up.The way they're attached on the outside of the cover is sloppy, and unnecessarily bulky.The outer fasteners holding the cover's rivets, catch on sponges and cloths, and irritate me no end.
In the case of this pot, one of the rivets leaks.Not only is it annoying, but it raises questions in my mind regarding sanitation.If it can leak, it means that small amounts of liquidy foods can plant themselves between the rivets and the interior side of the pot.That's not good.
Unless the level you're filling the pot is to be fairly low, the ingredients will probably have contact with the rivets.In the case of a stockpot, boiling at some point is usual, and contact is then, most likely inevitable.
I rarely use this pot.It doesn't hold a candle to the five quart Cuisinart stockpot I bought here.THAT pot is a dream.See the next paragraph for my rave (between the asterisks) about it.
This is not a cruel and unusual complaint, but a statement of fact.I am surprised that a company like Cuisinart would be so careless in design.*Another item, from a different line of theirs, the Everyday line, is the best pot I've ever owned, and that includes my Le Creuset ware.*See my review of that item for comparison, if desired.
Knowing what I do about this item, I would not buy it again.I got it here on special for under $30.00.A bargain price to be sure.But it sits in a cupboard untouched, because I simply hate the way it's made.
The handles get very hot.The handles on both the saucepot of this line, and the stockpot of the Everyday line DO NOT get hot.
I'm a cook of the old school.I always use potholders, no matter what kind of handles there are on cookware.Just a habit of mine, but it's a good one to cultivate.
There is one case where I will/do use this pot, and that is for making thick, dried bean recipes.It's very well made in terms of material weight/thickness, and the composition of the bottom, which is almost as good as cast iron, such as you, have with Le Cruset.For the purpose of slow cooking as with many dried bean recipes, it's fine.
If this pot were available in the Cuisinart Everyday line, I'd jump on it like greased lightning, and give this one to the Salvation Army thrift store.
As a postscript to this comment, I must say that these pots are covered by a good warranty, and if it were not so much of a hassle for me to return the pot that leaks, I'm sure I'd get another one from Cuisinart with no problem.If I had paid more for it than I did, I would go to the trouble of returning it.I do perceive Cuisinart to be a very reputable company.
Want Cuisinart Chef's Classic Stainless Stockpot with Cover Discount?
You can spend easily $200.00 and more for a pot this size, but why do that if you can buy this Cuisinart for less than one fifth of that.It has the same 18/10 stainless, the same bolted handles, the same tight fitting covers, but not the same price. The encapsulated aluminum disc bottom does the trick.Heat rises from the bottom of the pan to the top which means this type of pan will heat up just as fast and just as well as the competitors $200.00 pan will and at a fraction of the price.The Cuisinart was top rated in the leading consumer magazine just a short time ago and they take no ads and answer to no one.If you have money to waste, spend $200.00 or more on the leading competition's pot, but if you's rather not blow the extra $150.00 then buy the Cuisinart.
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Norpro KRONA 1.5 Quart Vented Sauce Pan with Straining Lid
I purchased this saucepan specifically for heating goat milk prior to making goat yogurt. It heats excellently, the milk doesn't stick to the bottom, there are no rivets on the inside of the pan (for the handle) for the milk to get stuck to like my other pans, and the added bonus of this pan is that it has a pour spout on both sides making it extremely easy to pour the milk into the yogurt maker container without all the spillage I used to experience from other pans. It also is made of stainless steel so it doesn't have all the chemicals that Teflon pans (which can cause cancer)do. This pan would be great for any other cooking too such as cooking soup, vegetables (easy strainer lid), etc.
Great features: Lid handle and pot handle both cool to touch, no potholder needed; glass lid with holes matching pouring spouts on both sides of pot; Easy maintenance; Heavy bottom. Need more sizes available with all the same features. Only cons are: Pot top not snug to pot-about 1/4" smaller diameter; SS does stain to minor degree at the level of the cooking liquid; but in spite of these, it works fine.
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This sauce pan is a real nice buy..it heats real fast, and the straining lid and the pour spouts on either side of the pan is a great idea. For soups and sauces, you dont need a ladel or serving spoon..Just pour it. This makes things so easy.I want the rest of the set.Read Best Reviews of Norpro KRONA 1.5 Quart Vented Sauce Pan with Straining Lid Here
I looked for a while for a 1.5 qt pot. I wanted a see-through lid.It would be used for cooking sauces, vegetables, reheating food, canned soup...It had to be well made.This pot did all that and it also could strain the vegetables. I didn't have to get out the strainer. And it is easily to clean.
I use it all the time.
My only comment is that the lid does not fit tight on the pot. It's not for cooking rice or anything like that. But for me, I use a larger pot for those things.
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I've had this sauce pan for almost 2 years and it has held up great.I love the pour lip that is also vented.Save 24% Off
All-Clad d5 Brushed Stainless 12 inch Fry Pan Lid (3912 NH)
This lid really fits the skillet well and makes finishing off dishes in the oven possible and easy. I think it should come standard with the skillet.
Farberware Porcelain Enamel Nonstick Straight 12-Piece Cookware Set, Black
I have always liked Farberware.They are great pots & pan and I have used this brand exclusively for 23 years as they hold up well.However, with the 'Porcelain Set' I have a problem with the handle on the lids.
If one is cooking something all day (as I just did) one cannot lift the lid off without it being almost too hot to touch.
I am referring to the handle to the lid only.Too bad.I'll have to send this set back.
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George Foreman GR36P Grand Champ 133 Square Inch Extra Value Grill
This grill works great!I have had two and they usually last 4-5 years.The food is grilled perfectly and the fat is removed. When it comes to cleaning them though, that is a different story.Follow these steps to learn how to effectively clean a George Foreman grill so you don't knock yourself out.
1. Unplug your George Foreman grill and while it is still hot put a wet paper towel in it and close it.
2. Eat your meal or wait about 30 minutes. Using oven mitts, wipe the grill down with the warm paper towel.
3. Purchase a George Foreman grill sponge set from Target or Bed, Bath and Beyond. Clean the grill gently with dish soap and warm water.
4. Use the plastic spatula that comes with the George Foreman grill to scrape off any hard-to-remove food. If you always clean it when it's still warm you shouldn't have any of this on your grill.
5. Dry your George Foreman grill with paper towels. Let it finish air drying before closing the grill.
Read more: How to Clean a George Foreman Grill | ehow.com/how_2074128_clean-george-foreman-grill.html
It is very easy to use and produces very tasty results.It grills chicken better than I could on an outdoor grill.I now use my grill 2-3 times a week or more, and now that I have the super-sized grill I even grill my vegetables on it.They taste great too.
Don't let the somewhat cheesy commercials (George is great, but just a bit goofy, I think.) or natural skepticism stop you from trying this grill.It is easy to use and produces very delicious food.Once you try it, you will buy it. I would buy another one if I needed it.
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I am the OG owner of the first Foreman grill that small one that could barely fit two hamburgers.So fast-forward to 2012 and I decided to up the surface area.Works awesome.It is just like the small one that I have but huge.No fancy temp setting or removable grills just bigger.I also bought the sponges for this thing and they work great also.The only thing I can complain about is that with any of the Foreman grills the power cord is very short and after owning it now for 10 months the non-stick surface starts to fade away but I use tin foil on the surface...makes for easy cleanup.
Read Best Reviews of George Foreman GR36P Grand Champ 133 Square Inch Extra Value Grill Here
I bought this grill on the recommendation of a friend and have been extremely pleased with it.I tended to overcook food at first because the suggested cooking times seemed too short.Once I got the hang of it, everything turns out very well.It is easy to use easy to clean easy to store. I use the George Foreman cleaning pads with a little detergent and the grill plates are good as new.I would suggest that once the food is removed to place a double folded wet paper towel on the grill, close it, and turn off the power.Then when you are ready to clean it, the residue on the plates easily wipes off and it is ready to wash.Want George Foreman GR36P Grand Champ 133 Square Inch Extra Value Grill Discount?
The grill works just great and can hold several pieces of cuts and veggies.It is tough to clean since it is so large.Will keep using it. Food turns out great!
T-FAL/WEAREVER Initiatives10" Gray Saute Pan Non-Stick Interior & Exterior
T-Fal is an excellent quality and a good buy.Nice, heavy pan and very "non-stick".Now I just have to find a lid to fit it's large size!!
She absolutely loves them.She has told me repeatedly how great they are.
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This saute pan exceeded my expetations. Very easy to clean up and it Cooks evenly.
Read Best Reviews of T-FAL/WEAREVER Initiatives10" Gray Saute Pan Non-Stick Interior & Exterior Here
I was looking for a match to some older pans we had, which were T-Fal with the red logo on the bottom. Found out, these are the newer models! This is a great aluminum pan, and the handle bolts on somehow with a big phillips screw. This means no dimples/rivet heads in the pan! Only smooth, coated non-stick surface! I really enjoy the large 12 1/2" size too!
The bottom is a shiny aluminum, with a circular pattern in it. Looks kind of like a vinyl record pattern. The outside walls are grey, and the inside coated with non-stick. Also, the picture here makes it look like a deep pan. I am not sure if they used a different size pan, or the image got squished, but the pan is a lot wider, and the sides are normal height in regards to the traditional saute pan.
I sent for some matching, smaller pans too. They all work great, and match too! I have to admit, I never used aluminum pans before, but they are working out great! I am very happy with this item!
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First, I think expensive non-stick is a waste since the cookware has to be resurfaced or replaced once it's scratched or worn.I was looking for a super slick inner surface for not a lot of buck.The T-Fal pans were it.The inside of the pans are very slick.They are not heavily textured like other pans.This seems counter-intuitive to me; expensive pans want to last longer so they texture their surface yet that adds more surface area for the food to stick to.As an example, I have a harder time cleaning the bottom of the pans than I do the inside.
The thickness of the pan is thin.It is thick enough to even low and medium flames but it cools very quickly.
My only complaint is the handle.Even as tight as the screw will go, two of my handles still move slightly side-to-side.It's not enough to affect cooking, but it's annoying.
Overall, I'm very happy with spending $17 for a super slick pan.
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Farberware Classic Stainless Steel 15-Piece Cookware Set
I am reviewing this cookware set having owned & used it for ~6 months. At first glance, this set seems to be very well reviewed; however if you read the reviews closely, it will become apparent that many of them are for older versions of Farberware sets (e.g. "I've owned mine for 27 years...", etc. (!)) Such reviews are very helpful in giving us a concept of the quality of Farberware from 1980, but they are unfortunately irrelevant to the quality of this set. I bought this set aware of said discrepancy, but was hoping that quality had been maintained, a good manufacturer in the past probably being a good one now, etc. etc. This was an error. As it has been noted, the pans' bases are not stainless steel, but rather aluminum that is quite far from stainless. The nonstick coating on said pans is beginning to separate from the pan in several small but spreading points (as I only use plastic spatulas/spoons/etc. to cook with, this is not an issue of user error). I have no complaint with the pots, but at the current rate I will require new pans after about one year of ownership. Whether such an investment is wise I leave as an exercise for the reader, but in my opinion it would be better to spend more initial money on a better quality, wholly stainless steel cookware set.On another note, I would implore Amazon reviewers to refrain from writing nostalgic reviews of archaic versions of current products.
We are equally pleased with the newer "Classic" pieces, especially with the added weight and improved appearance of the capped bases.We bought the 15-piece set, giving us some redundant pieces but at a better price than buying fewer pieces individually.
We like stainless steel for several reasons:It cooks well.We can use metal utensils. It lasts for decades.It's dishwasher safe without consequence.It looks good.It's heavy enough.It cleans up easily.(For occasional stuck on food, we simply blot out what's loose, add water, and bring to a boil.After a few seconds, the stuck on food wipes off easily.)
There's pricier cookware available, some with aluminum cores that extend up the sides of the pan, some with copper clad bases, some with handles rated to 500 degrees, some made of anodized aluminum, and some so heavy you can use it as part of your fitness program.After years of no-complaints with our Farberware Classic stainless steel, we can't see paying the premium prices for anything else.We don't use our cookware in the oven, so we're okay with our 350-degree handles.
One complaint with the set:The non-stick skillets are 100% ALUMINUM with a PLAIN exterior and NO heavy base cap.Per Farberware's own website (caps added for emphasis): "Aluminum stains easily and reacts with certain foods. A nonstick interior and PORCELAIN OR NONSTICK EXTERIOR prevents staining and food reaction. Nonstick aluminum is dishwasher safe. A PLAIN AUMINUM EXTERIOR may discolor in the dishwasher."
We use stainless steel for most of our cooking, but still prefer non-stick skillets for some things.We'd like the skillets in this set better if they at least had an exterior finish on them.
Follow-up:We gave away the aluminum skillets from this set and bought a set of Cuisinart stainless steel non-stick skillets to use alongside our collection of Farberware stainless steel.
Buy Farberware Classic Stainless Steel 15-Piece Cookware Set Now
Farberware classic is great -an inexpensive yet equally functional alternative to the very expensive pots & pans.Note: recently Farberware reduced its quality, in that older Farberware pots & pans had their thick aluminum base completely encased within a stainless steel shell.The newer pots & pans have the aluminum base attached to the bottom, but not encased within a stainless steel bottom.So, their quality is less than it was; most people who "grew up with Farberware" may not realize this.Farberware used to hold the patent on the technique of having the aluminum base CURVE up the side of the pan -they no longer do this, and are the same as many other manufacturers.Read Best Reviews of Farberware Classic Stainless Steel 15-Piece Cookware Set Here
This set gets a single star rating because it is the lowest allowed not because it is THAT good!I purchased this set from Kohl's and returned it after realizing that the interior bottom of the 4 qt. saucepot was pitting and staining after 3 uses.I began to make soup and the pot seemed to react to boiling some kale very peculiar for stainless (?) steel cookware.Have never had a problem with my "Made in the USA" Farberware which is why I purchased this set without hesitation.I notice that a couple other reviewers have had the same or similar problems.
Luckily I still have my old pieces and I will try to find the additional sizes that I need either used or new that are made in this country.I am really disgusted that Farberware is now made in China! I understand that companies do this because it labor cheaper, but that doesn't seem to translate into lower consumer prices go figure!Perhaps if more of us bought US Made whenever possible, we would see some changes and better quality.
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I had waited so long to be able to replace my old set of pots and pans with new one's. My husband found this set and ordered them for me for Christmas....I am SO disappointed not at all the nice heavy duty faberware I had dreamed of. They burn easily, already the handles are loose and just very un-happy with this whole set....I wish I wouldn't have thrown out my old set, they were better than these..!!!!!
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Alegacy Eagleware EW1018 Professional Natural Aluminum Fry Pan, 7-Inch
We are big Waffle House fans who enjoy the skill and fruit of the short order chefs.They flip eggs and serve 'em so the whites are cooked and the yolks are runny without bursting the yolks!
What skill.
So, I asked the waitress one day how they did that and she said Waffle House buys EAGLEWARE aluminum fry pan but carefully season the aluminum with salt/oil so that the pan is slicker than Teflon!
Season your EAGLEWARE aluminum fry pan the momma donna way:
1. wash it
2. dry it
3. put salt in it
4. with paper towel, grind it into the inside of pan
5. then, brush out the salt
6. dip another paper towel in oil and rub oil around the pan, leaving it on there.
7.put the pan on the burner (low-med heat) just until it is about to smoke.
8.take off burner and allow to cool.
9.repeat steps 1-8 two more times.
10.repeat steps 1-6, rubbing oil WELL into the pan before storing/putting away.
11. this process cures and seals the aluminum, making it stick-free… slicker than Teflon!
love,
momma donna
;-*
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3 Piece 10'' Ceramic Skillet with Cover & Handle Pot Holder
My main purpose of purchasing this skillet was for the sake of health (Ceramic contains no leaking materials).This fulfills that purpose, and it maintains heat very well to boot.
It may be a tad bit more expensive than what I can buy though.
Oh, and this skillet sticks easy, make sure to keep the heat low or you'll have a small burn on the bottom (THERE'S NO WAY IT IS NON-STICK)... If you're looking for a non-stick solution, keep looking.
Buy 3 Piece 10'' Ceramic Skillet with Cover & Handle Pot Holder Now
I have 4 pieces of the xtrema cookware minus this 10" skillet which I am about to purchase. I have to say that I absolutely love love love this cookware.It does takes a tad bit longer to heat up, but once it does it really holds the heat well unlike any other pan I've used.It is more fragile then a regular pan if you drop it, but that has never been an issue for me. I'm just a bit more careful when handling.It is totally worth it for me even with it being more fragile and taking longer to heat up.It's really not that much longer, and I am a busy person on a tight schedule.And of course I love that there are no nasty chemicals leaching into my food.
The other great thing is the cleaning.You can't scratch it.So you can use metal scrubbers, the rough side of the sponge and whatnot to clean it and it doesn't scratch.
You do need some oil/butter so certain foods (eggs) don't stick.But again, so worth it.And oil/fats are very good for you anyway...unlike the whole low-fat craze would have you to believe.
So all and all for me the Xtrema cookware is fantastic and well worth it.Even with things that people may see as negatives...i love the cookware so much that it really doesn't matter to me and you get used to it.
I'll let you know when I get the 10".
Read Best Reviews of 3 Piece 10'' Ceramic Skillet with Cover & Handle Pot Holder Here
First off I agree with Mercola's return policies, you are better off purchasing from amazon etc. he's just very picky with what he takes back and is often marked up$, I did get a replacement pot because the lid was off/poor fitting as ceramic has natural imperfections and I had to send photos and it was a hassle-they didn't just 'believe me,' etc. But they did send me a whole new pot, not just the lid which was cool. Just an FYI, good or bad for his sake.I got his set of these pans/pots with the tea kettle and cups/silicon lids a couple of years ago mainly for the heavy metal concerns in food as they all leach except maybe Saladmaster which is about 5 grand, and for the fact these pots act like convection ovens once they reach temperature in the oven, cooking more evenly (I can't speak for gas ovens but I've had fine luck on my electric stove?) and food is more flavorful. I use mine for everything I can and what you would normally (rice is fantastic) and I don't think they stick that bad if at all mostly (if you don't let stuff cook too long and don't watch it?) but I'm not obsessive about working a little harder to clean pots after cooking as I have some tricks with them I've found.
I cook with butter or coconut oil (the two best things:)and for the most part you can get away with over medium eggs without them breaking if you are meticulous but..who cares? most other things won't be like teflon obviously but I did this for health and going more to the old ways of cooking, but I'd rather live without heavy metals causing health concerns (i.e. even heart disease links) rather than food sticking? Take your pick. After I cook meals and dump the food out, I right away put water in the warm pot or pan to cover the bottom, and let it cool down while cooking all the remainder sticking food off.That small step cooks the food right off, then I just put in the sink and scrub off easily as normal, in fact I just use a kitchen scraper normally and have no problems with having to use muscle to get stuff off, hardly ever.
I love mine and think they cook great and the food has more taste. I agree you have to be very careful with banging around like you would using any pottery?(I have a ceramic sink so I have to be extra careful as I did get a chip in a pan and it unfortunately did cause a crack that spread). If you want to be healthy, they weren't a bad buy as they can be heated up to I think extremes without problems which is a plus. I just cook pancakes, when I eat them, rarely in my teflon as a treat, but for nothing else. Hope that helps. If you don't want metal cookware, I think this is a good choice and overall mine have held up very well.
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I wanted to get away from non-stick surfaces seeing has how they fumigate your foods with noxious chemicals. After reading the reviews both pro & con on this product I decided to give it a try and I'm VERY satisfied! If you put in a tea spoon of virgin coconut oil to cook with, this pan cooks just as good as any non-stick surface I've used, and cleans up just as fast. I highly recommend this product!
Cuisinart 71-2228CG Chef's Classic Stainless 2-Piece Glass Lid Set
Cuisinart 71-2228CG Chef's Classic Stainless 2-Piece Glass Lid SetThere are a few reasons why I ordered these lids.A good cook can always use an extra lid as some skillets do NOT come with one, would be one of the best reasons.Saying this, I ordered a 9 and 11 inch Paula Deen Skillet set and they did NOT have lids. They are excellent in every other aspect, but I prefer to cover while I cook certain items.
I checked through Amazon and I found these Cuisinart lids that were glass with a stainless steel ring for the seal.The lids not only aid in the cooking process, they seal in nutrients during the cooking process, they also cover the dish after cooking as well.If you have a sneaky cat, like I do, you know what I mean. What an enterprising soul.
These lids are a perfect match and the seal is wonderful.Those in search of lids for your 9 and 11 inch skillets, look no further.These will fit.I am very pleased to find lids that make a perfect seal and being tempered glass you can monitor your cooking process.The glass lid is perfect fit you don't have to worry about steam leaking all over the raised handle and with a quick glance you know how far along you are in the cooking process without taking the lid off.
An epicurean Bon Appetite
They obviously fit perfectly with the Cuisinart pans. They do condense quit a bit, but what can you expect from steaming food? I have always been able to grab the handles without them being too hot to handle.
Buy Cuisinart 71-2228CG Chef's Classic Stainless 2-Piece Glass Lid Set Now
Ok, so I own almost every size of Cuisinart pans there are.I love these lids because the aftermarket ones just don't fit correctly or I am trying the wrong ones.I just wish they made lids for their 7 and 8 inch pans too.I bought them for me and my niece and her B/F (who does the cooking) and we both love them and the pans.Can't go wrong with these see through lids so you can actually see how your dish is cooking up to perfection.Highly recommend them.
Read Best Reviews of Cuisinart 71-2228CG Chef's Classic Stainless 2-Piece Glass Lid Set Here
The Glass lid is wonderful to cook with.Both my husband and I have been plesantly suprised, and recommend these to everyone to try them.We think you won't go wrong.Want Cuisinart 71-2228CG Chef's Classic Stainless 2-Piece Glass Lid Set Discount?
I don't know why I ever tried another brand first.Cuisinart is the best.A lot of skillets the size I bought don't have lids. So very happy with my purchase
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De Buyer Mineral Fry Pans
I wish I could include an image directly in this review.Here's a link to my quick seasoned De Buyer 10" Mineral Steel Fry Pan photo.This was taken after 2 hours of seasoning time:This pan heats quickly and evenly, and doesn't confer the same texture to the sear as a cast iron does.It's a much more "naked" finished product.So far, I've noticed that the spices and herbs are more up-front than doing something in cast iron.I'm comparing this to cast iron because that's my only reference point for another pan that retains heat, takes a seasoning, and can become extremely non-stick and "self-healing".
I'll update this review after I have some more time with the pan.I wanted to get this up today because I see a lot of different advice on how to season this pan, and I have some relatively foolproof instructions for you.
My wife and I ordered this pan as a lighter weight alternative to cast iron.While it's going to see plenty of kitchen duty, our first use of it will be camping in the wilderness.A really permanent, bulletproof seasoning takes use, care, and time.I needed one tough enough to withstand use and storage in a relatively uncontrolled environment for a few days without rusting.So here's my quick-seasoning guide.Takes a couple of hours, but always produces good results.If you skip or modify any steps, you won't get the same results (this is aimed at those who will invariably try to use grapeseed oil or something as a substitution)
1) You *do* need to peel a couple of potatoes, put the peels in the pan, cover them with an inch of water, and boil for 15 minutes as the instructions mention.There's some sort of shipping coating on this pan that this step removes.You will NOT get a good season on this pan until this coating is removed.While boiling the peels (just the peels, not the potatoes, this step is going to produce inedible results), carefully move the boiling water around the pan by tilting it back and forth.Get that enzymatic, chemically water around all possible cooking surfaces.
2) After 15 minutes of boiling time (not counting the time to get the water to a boil), drain the water, throw out the peels, and dry the pan thoroughly with a paper towel or two.Oil the pan *lightly* with Crisco, lard, clean bacon grease, or peanut oil. Cover the entire pan, bottom and all ... get everything coated except the handle.
*Don't* use canola, olive oil, or any other type of oil right now.You can use them for cooking in the future, but not for this step.
3) I think this is the critical point where people make mistakes. Most people seem to use too high of a heat for an initial seasoning, and/or an uneven heat.Get your oven pre-heated to 400 degrees Fahrenheit.Place a clean cookie sheet (uncoated if possible, not non-stick) on the lowest rack to catch drips.Place the pan upside down on the rack above the cookie sheet, and set the timer for 30 minutes.
4) After 30 minutes, let it stay in the oven for another 30 minutes with the heat off, so it can slowly cool.A slow cooling process really helps the seasoning develop in my experience.
5) Once the pan is cool, take it out of the oven, and wipe it down with a different type of high temperature oil.If you used peanut oil first, this time use Crisco.If you used Crisco first, this time use bacon grease.This is the key.Different oils have different properties, and they'll bond to each other in different ways.I've seasoned a lot of pans in my time, and mixing and matching different oils for the process always results in a much more thorough seasoning, that doesn't flake off easily.
6) Now, repeat step 3 and 4 exactly.
7) You should now have a good initial seasoning.This process will take about 2.5 hours, of which, you'll mostly be waiting.
To keep it developing, here's all you need to know.Yes, the instructions say you can use a little bit of soap.Don't.Just don't.The heat of the pan will kill all possible pathogens.Just gently scrape the remaining food out of the pan when you're finished cooking, and let it cool naturally.When it's just warm to the touch, add a 2" puddle of oil to your pan, and rub it down with a paper towel.If something is really stuck to it, add a pinch or two of kosher salt or sea salt to the pan, and use that to scrub gently with a paper towel, and then re-oil it.That's all you should ever need to do.If you constantly resort to a hard bristle brush and (uggh) use soap, your seasoning will develop poorly and slowly.
ALWAYS store the pan lightly oiled.ALWAYS.If it looks dry, you're doing it wrong.When it comes time to cook, just put some fresh oil on a paper towel, and wipe it out to remove the old oil.
Don't heat the pan scorching hot for long when it's empty, as this will weaken an early seasoning layer and it might flake off in the beginning.
Don't use metal tools immediately.Try to stick to plastic, wood, or silicone tools for the first few sessions of cooking.
There, that's that.I hope these tips help some people get started with a tool that, properly cared for, will last a lifetime and be far more non-stick than any teflon surface could ever hope to be.
EDIT In response to a comment/question that seems to be deleted
Regarding the safety of oven temperatures and the silicone pad at the top of the handle:
I'm pretty sure it's silicone, though I don't see it addressed anywhere in the manual or online.
My silicone portion looks as new as ever after about 2 dozen trips through the oven.All the other silicone tools we own state 500 degrees Fahrenheit as a maximum temperature, so I have a feeling you shouldn't exceed that as an oven temperature.I have used the pan over a 700F direct heat source without any issues as well.I don't feel there are any safety concerns with silicone at temps below 500F in an oven, as we use silicone baking mats that are much thinner material quite often, and there's never any smell or taste from them at any baking temperature.
Some people use a self-clean cycle in the oven to remove a badly damaged layer of seasoning, but I don't think I will ever do this with mine, as those cycles tend to go to 1000F or higher, and I think that would melt or destroy the silicone portion of the handle.
I love it.Carbon steel is not nearly as heavy as cast iron, so it's easier to handle. It's also smoother, so seasoning is less critical. There are some elaborate instructions for seasoning out there on the net, but all that is not necessary. Follow the manufacturer's simple directions, and you're good to go.
I'm using my new 8" carbon steel pan for everything I used to use nonstick for.It's working beautifully, and I'm kicking myself for not buying these years ago.I've already ordered another, in a larger size.
Carbon steel is very affordable, and should last a lifetime several lifetimes even, which is important to me. I'm not that worried about nonstick carcinogens, or about the expense of replacing them regularly. But I don't like the idea of sending pans to the landfill every five years if it's not necessary.
One thing to watch for: carbon steel pans have sloping sides that make the bottoms of the pans the cooking surface smaller than in comparable stainless steel or cast iron pans.I found this list of dimensions for De Buyer pans on a cookware site:
7-7/8" outer diameter, 5-1/3" interior diameter, 2.5 mm thickness
9-1/2" outer diameter, 6.7" interior diameter, 2.5 mm thickness
10-1/4" outer diameter, 7-1/4" interior diameter, 3 mm thickness
11" outer diameter, 7-7/8" interior diameter, 3 mm thickness
12-1/2" outer diameter, 9.4" interior diameter, 3 mm thickness
14-1/4" outer diameter, 10.4" interior diameter, 3 mm thickness
(If the dimensions seem a little odd, it's because they are converted from metric.)
Buy De Buyer Mineral Fry Pans Now
Nothing beats a carbon steel fry pan. Not All Clad, not Calphalon, not Viking. Its just as non stick as Teflon when you need it to be. Versatile enough to perfectly seer fish, evenly cook pancakes, or gently reduce a delicate sauce. I cannot overstate the perfection of this pan. As a professional chef, I use All Clad sauciers and sauté pans, but wouldn't trade my carbon steel fry pans for anything.Read Best Reviews of De Buyer Mineral Fry Pans Here
I am a big fan of these carbon steel pans. They season much the same as cast iron pans and need to be taken care of in the same manner as cast iron. Once they are nicely seasoned they are virtualy non-stick. They distribute heat very rapidly and evenly and work well on any burner surface from gas to induction glass top. They are perfect for sticking into the oven or running something under the broiler. The big advantage over cast iron is the long handle that makes them much easier to lift and handle, these pans are heavy, and the shape with the rounded sides.
If you screw up the seasoning by burning something, simply run the pan through a cycle of a self cleaning oven. All the accumulated grease and crud will come off, rinse off and carefully dry. The pan will be as new and will need to be re-seasoned much as a brand new pan. With a minum of care these pans last a lifetime.
Do not confuse these pans with much less expensive and much lighter weight French style steel pans. Those heat unevenly and get hot spots.
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I've bought quite a few of the de Buyer pans recently on Amazon,based on an old pan I've used for years that's quite obviously my "go-to" pan for cooking.In hindsight at age 45,I could have saved hundreds of dollars over the years by buying nothing but de Buyer.I wish I had.I'm writing this as a review of the de Buyer Mineral 10" fry pan simply because it's the one piece that would be a good purchase for anyone wishing to experience this type of cookware.
Before you buy: you should note that this pan (and carbon steel pans in general) aren't likely to look pristine after the first few uses,if you're using and treating them right--they look more used after each time you cook with them.The "natural non-stick" surface builds up over time due to the cooking oils forming a glaze on the cooking surface.The outer part of the pan will become discolored due to the direct heat (especially with gas stoves) and spills and whatnot.If you expect to have shiny cookware forever,forget carbon steel.Carbon steel cookware (or "black steel" or "blue steel" or whatever the manufacturer calls it) is chemically only a bit more treated metal than cast iron--the de Buyer "Mineral" items are touted as being 99% iron.They claim it's recyclable inasmuch as it's pretty much iron.The manufacturer also claims it's non-stick without using fluorinated materials or coatings.That goes without saying,since you create the "non-stick surface" with use.
If shiny pristine appearance over time isn't an issue,and you don't mind NOT being able to put it in soaking water or a dishwasher,or to scrub it down to a shiny surface after each use,the only other concern I can think of is iron content in your diet.If you're one of the few people who has an EXCESS of iron in your diet,you'll be getting more cooking in carbon steel cookware (just like you would cooking in cast iron).
All that being said,this is the cookware to use for real cooking.The de Buyer "Mineral" products are sturdy,conduct heat quite well,hold heat quite well,and you may find yourself modifying your cooking times for sauteing or stir-frying.It's almost funny to cook an omelette in this pan after the first pass of cleaning and seasoning--it's not so much "non stick" as it is "the egg wants to get out of the pan RIGHT NOW",and that just gets more obvious the longer you use the pan.The larger fry pans (12" and above) and the so-called French pans (10" and above) should probably be listed as weapons.
The main drawback in some uses may be the handles--they are angled up,and are quite long,so may not fit your oven as you're used to.
A previous review discussed the cleaning and seasoning steps out of the box.Using potato peels and near-boiling water probably works just as well as the simpler hot-to-boiling water followed by a little bit of soap and hot water,then a rinse.In fact,the de Buyer website video for the "Mineral" pans only suggests hot water and wipe-down before the oil treatment--no potato was used or harmed in their video.
This is true for any carbon-steel pan.You want to remove the manufacturing residue,leave nothing behind,and then start the seasoning process with hot oil.You'll need to continue adding a slight sheen of oil over time when storing it,which (as the other reviewer pointed out) isn't that big a deal.What you DON'T want to do is scrub the pan in soapy water,or soak it,or put it in a dishwasher.Basically,after each use,if there are chunks in the pan,deglaze with hot water and scrape the chunks with the edge of a steel spatula.Rinse,dry well (which you can do by putting on the burner until it's dry),let it cool,and wipe a little oil using a paper towel on the food contact surface.It's not that difficult--it's actually quite easy: deglaze and scrape off the chunks,get it dry,put a little oil sheen on it,and store until you use it again.For my "go-to" pan,storing usually means leaving on top of the stove until tomorrow.
The first time you do the cleaning/seasoning,you'll notice that the paper towel becomes colored with stains (grey to dark grey to almost black).This is normal.You can either repeat the initial cleaning/seasoning,or not worry about it.From what I can gather at other sources (including de Buyer),the protective coating applied before shipping is beeswax or a derivative.If and when you wipe it down after the first few uses (before you start building up the patina),you may see these stains.
Like cast iron cookware,you can cook acidic foods in carbon steel cookware.You don't want to leave it sitting in the cookware,and you probably don't want to boil lemon juice or vinegar in it unless you really want a boost in your iron supplement.Highly acidic liquids can also remove some of the built-up "coating" after some use,which is more of a pain in the butt than it is damaging.
Finally,a comment: you may have noticed in some restaurants (or on cooking shows where the kitchen is shown) that there seem to be a large number of stained and battered pans being put over high flames and used to turn out fantastic dishes in a short period of time.In many cases,where the restaurant is owned by some famous TV chef who touts his or her own cooking line,what is used in the working kitchen looks nothing like what the chef is offering as a product to buy for Mom next Xmas.The useful stained battered pans are likely to be something like this pan.Utilitarian and trustworthy,but over time,not that attractive.
Presto 06855 16-Inch Electric Skillet with Removable Handles
I bought this for my wife for Christmas and after only 2 uses the coating started peeling off the top edge; once it started you could actually peel more with your fingernail. We have had a lot of excellent Presto products over the years but this issue is a real let down; the skillet cooked nicely and the removable handles were a plus for storage but if the coating don't stay on it is worthless and possibly a safety issue if you ingest it in the food you make in it. I returned it for a refund.
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This is an excellent frying pan. It heats evenly and the legs come off for storage.I like that I can even put it in the dishwasher.
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My husband uses this pan to cook breakfast for our family every weekend. He uses it primarily for pancakes, potatoes, and ham steaks and it works very well. It heats quickly and evenly, and nothing sticks to it. He can cook everything in one pan and it cleans up easily. Makes weekend cooking a snap! love it!Want Presto 06855 16-Inch Electric Skillet with Removable Handles Discount?
de Buyer Mineral Pan, Saute Pan
Quick Heat, Even Cooking and wonderful result.Clean up is with plan water, which soaks off anything that may be sticking.wipe down with a paper towel.
If you are a serious cook, you must try these!
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Anolon Advanced Bronze 12" Open Shallow Round Grill Pan
I'm trying to replace my old cookware with Anolon pieces.This one is extra-special and I look forward to getting good use out of it.
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My husband does most of the cooking. It seemed like every skillet we purchased after awhile starting peeling. We even tried cast iron and he wasn't happy with results. It seemed like we thru over $200.00 into the trash not to mention our health. I ordered this pan and received it within 2 days, very impressed with the product. He started using the pan, found out you have to cut the heat way back and it doesn't need any oil for cooking. This griddle pan is absolutely great!! Would recommend this pan!!Read Best Reviews of Anolon Advanced Bronze 12" Open Shallow Round Grill Pan Here
I love this pan!It cooks evenly without oil or cooking spray and cleans up with a soapy sponge.Nothing sticks! If I could afford it, I'd give one of these to everyone I know.One minor detail:the grill pan only seems to come in bronze and the rest of my Analon is black.Want Anolon Advanced Bronze 12" Open Shallow Round Grill Pan Discount?
George Foreman GR70WHT Infusion Grill
This grill is the best piece of cookware that I have ever bought...I was looking for a product that cooked food quickly but still gave the food a great taste.I have had my grill for about 7 months, and since then I have used the oven an average of once a week.This grill is extremely quick in cooking food and leaves your food very moist. This grill has a temperature control that ranges from Warm to 440 degrees.The glass lid is a great feature because it allows the flavor to stay in the food.I have cooked chicken leg quarters, chicken breast, pork chops, wings, boneless chicken breast, and much more.When cooking with this grill you can cook meats with both bones and that are boneless.Putting vegetables on the grill is an added bonus.There are many nights where I make my entire meal on the grill, vegetables included.Basically what I am trying to say is that this product is by far the best. Don't hesitate in buying this product it is worth the money.
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This was not as good as the other George Foreman products, like his XL and XXL skillets.What I like about his other products is that they let the fat drip off, so it is healthier.This product did not deduct from the fatas well as i thought it would.This is the same price as the XL skillet,and I think that the XL skillet is a better product for the same money.The skillet also had a better and crisper taste to the meat andvegetables that were cooked on it, instead of the not-so-crispy taste thatthe grill produced.If I would have the choice, I would have bought theskillet first, and saved my money for possibly another skillet!
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I bought one of these Fusion Grills about 2 years ago, and I love it!I was waiting to find a good deal on it, and now that I have, I have ordered 3 more of them, one for each daughter for Christmas 2001!This is almost half of what I paid, and since I have ordered over $100 worth, there is no shipping!I also have one of the other George Foreman Grills, but I use this one way more!It has so many different things you can do with it, and drains the fat off wonderfully.We all eat way too much fat, so why not drain off what we can, since there is a great way to do it, with this product!I think it is going to make a great gift!Want George Foreman GR70WHT Infusion Grill Discount?
This item performs better than you would expect. The set up takes about a minute when you first get it out of the box. It's extreemly easy to keep clean and clean up. Putting the basting cup in the center of the grill was a really good idea, no more drips when basting, plus the flavor of the marinade continues to infuse, even when you are not basting.
Here's the really big plus. I cleaned this up with only two, small cheap paper towels. Nothing sticks to it. Just wipe it down and put it away. I did chicken with an herb marinade so it was full of debris when I was done, so this was a good test of the cleanup.
Highly reccomend.
Starfrit Aluminum 10 Inch Pancake Pan
This is a very nice pan for the money! Nice weight and feel, using it for crepes, and it performs very well, with no sticking.Satisfied with this purchase!
What a non-stick pan should be.Good weight even though it's aluminum.Great for crepes and eggs as well as pancakes.