Buy Pillivuyt Porcelain Large 3-Quart, 14-1/2-by-8-1/2-Inch Rectangular

Customer Ratings:

I did not believe baking in porcelain would make that much difference, but after baking one of my favorite cakes in the baker, I must admit the cake was soft and moist around the edges....Pyrex browns the edges too much. I have replaced most of my Pyrex with the porcelain, even at the high cost. It is worth the results. And cleaning is a breeze!!

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This pan is ideal for baking fish, flatter vegetables, pork chops, etc. The low sides make it easier to scoop out fish.

Very elegant!

Reviews of All-Clad Copper Core 12-Inch Chef's Pan

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List Price: $375.00
Sale Price: $374.95
Today's Bonus: $0.05 Off

When I started law school, I moved into a studio apartment with only microwave pots to cook in. After a year, I decided that some better form of food was necessary. I first got an All-Clad 1-quart saucier, and then I got this amazing pot/pan. I need nothing else. It warms quickly and evenly and cleans beautifully. At first I choked over the price but I bit the bullet and got it. The cost is, granted, about the same that one can pay and get a whole set, but I've had those inferior sets before. They've gotten thrown out in a year or two because they're worth exactly what I paid for them. Should I ever actually need another pot, I won't look at anything but All-Clad cop-r core.

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This pan is of top quality. Heating is rather even due to its special constraction. The 12 inch size is perfect for preparing meal for 1-4 persons. The handle will never be hot however the handle of lid could be hot if cook long.

CON: When stirring fry eggs or meat, this pan is really sticky. I changed from high heat to medium heat and added more vegetable oil and these won't help that much.

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I bought this pan five months ago and have not regretted it. It was the first piece of All Clad Copper Core that I purchased and I have purchased five more pans since! First of all, the pan looks beautiful and you can put it in the dishwasher. I clean it with powdered Bar Keepers Friend (sells for $2 in Publix) and then put it in the dishwasher. My dishwasher has a sanitize cycle, so I prefer to put as many things in it as possible that do not require hand washing.

I have cooked a variety of things in this pan: Fried items, sautéed items, marinara sauce, stews, soups, etc. Basically, it is a great multi-purpose pan and unusual. You will never find this style of pan in a set that you would buy. I am not into Asian food, but obviously if you like that, this pan would be perfect for stir frying. It holds quite a bit of food and the loop makes it easy to move from the stove to other areas of the kitchen if you need to. The lid is high doomed so moisture will stay in as well. I really do not think you can go wrong with this pan. I own the 10 inch fry pan, but find it's not necessary to purchase the 12 inch since I have the Chef's Pan.

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Also known as a Sauteuse Evasee, this type of chef's pan is probably the most versatile piece of cookware one can buy. It can boil, steam, stir fry, deep fry, braise, blanch, slow cook, pan fry, blacken, saute, and perform pretty much any other task required of cookware. In my opinion, there is no better pan for making large amounts of roux based sauces, it effectively functions as an extra wide 4qt saucier. Using a whisk couldn't be any easier, there are no hard to reach areas whatsoever.

All Clad's version of this pan is particularly convenient because it can be placed in the dishwasher. Not everyone has the time to hand wash their pans, especially if you cook on weekdays.

Please do not buy this pan thinking it will replace a traditional Chinese carbon steel or cast iron wok. The heat distribution is much too high to achieve the high temperatures around the edges that are required to produce "wok hay", that great smoky, umami-packed wok signature flavor. For everything, and I mean everything else in the kitchen however, it is great!

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I recently received 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).

Stir-frying will certainly be easier and better in an actual wok that is deeper and more rounded; 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.

Cheap Paderno World Cuisine 2 Quart Tinned Steel Charlotte Mold

Customer Ratings:

Very nice. It was very hard to picture this before the purchase. However, when it arrived I was pleased that it was exactly the size I wanted. Nicely made!

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All-Clad 2 Quart Saute Pan Casserole Reviews

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List Price: $149.99
Sale Price: $98.99
Today's Bonus: 34% Off

My wife is a snob when it comes to cookware. We have 8 All-Clad pots & pans hanging from our pot hanger and she won't use anything other than All-Clad or Le Creuset brand cookware. I get her a new All-Clad pot each year to add to her collection. She loves this one and uses it mainly to cook side dishes.

This line of cookware is extremely robust and, if you invest in them, there is a good possibility that you will never need to buy a replacement for them.

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Best World Cuisine Carbon Steel Crepe Pans Deals

Customer Ratings:

the pan is sturdy and heats up well, was very disappointed with the size, the actual interior of pan is 5in, not six and quarter. the entire width of pan is six and quarter, thus making it too small for crepes or anything else for that matter. will be returning

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I make homemade manicotti using crepes. This is the best pan I have ever used.

They cooked evenly and quickly without sticking.

Excellent!!

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Love this for blintzes. Makes a small (5") blintz or crepe. perfect for brunches or dessert style crepes. make sure to "cure" it as directions state and then just wipe clean. NEVER use soap on this unless you're willing to re"cure" it.

Honest reviews on World Cuisine Carbon Steel Crepe Pans

This is a nice crepe pan for anyone who wants crepes this small. I have never made them this small, but I guess there is a first time for everything.

Cuisinart GGT33-30H GreenGourmet Tri-Ply Stainless 5-Quart Saute Reviews

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List Price: $170.00
Sale Price: $90.37
Today's Bonus: 47% Off

I tried the cheaper Cuisinart GreenGourmet Hard Annodized Aluminum pan, and it warped within a couple uses. Given that I have a flat top stove, it was useless after that.

I've used this tri-ply Stainless pan many, many times now, and it's still perfect. Great non-stick surface, no warping at all, and it's HUGE.

Highly recommended.

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I bought 2 of the Cuisinart Green Gourmet pans last year for Christmas. They were the best pans for the first 4-5 months. After using them for 6 months they started to have problems with spots in the pans loosing their non-stick surface. Over time, these "spots" turned into the entire surface of the pan loosing its nonstick ability. They have both become very difficult to clean and worthless to cook with. I mailed one pan back to the company to try to take advantage of the warranty and have had no response. Very disappointed in my purchase!

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Love the GreenGourmet line! We had the 5 1/2 quart hard anodized version of this pan for close to a year and a half, until my husband put it in the dishwasher one fateful night.. The outside of the pan was ruined. Was half tempted to buy the same pan again, but was afraid it would meet the same demise. Saw Cusinart made a Green Gourmet version of this pan in Stainless Steel and was sold. Love the look of the SS, and this version also has a much thicker bottom to boot. Never had any issues with warping on our hard anodized version like the previous reviewer did with their's, and we cooked with ours almost every single night. Still, it was a pleasant surprise to see the difference in thickness. Also, I think the SS version is aesthetically a bit more pleasing. Haven't noticed a difference in the lack of the 1/2 quart either from our other version. Great pan, every cook should have a saute pan this size in their kitchen. Easily our most used pan short of our Le Creuset 5 1/2 quart french oven.

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The handle is sized well for this larger pan, and does not heat up in stovetop use. The non-stick coating IS nonstick and cleans up very easily.

The stainless lid is lighter than glass lids I have on other pans, which make this 5 quart pan a little easier to handle when you have a full batch of something going on. I have been building one pan batches of both Tomato based and Alfredo cream based sauces in this unit, and it works very well..even heat and no sticking. So far this ceramic non-stick coating is holding up better than the older coatings and performing all well or better.

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Great Pans! Easy to clean!Food doesnt stick. Love that it is PTFE/PFOA-free and the petroleum-free ceramic-based nonstick interior helps to reduce oil consumption and preserve the environment. Works with my induction stove top!

Review of Zojirushi 6 Cup Rice Cooker / Steamer

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List Price: $67.00
Sale Price: $56.56
Today's Bonus: 16% Off

I love my rice cookers. I use them not only to make rice, but for all sorts of one-pot meals. Put in a cup of rice, vegetables, meats or seafood, seasonings, tofu... and a half hour later you have a steaming hot one-pot meal. They're also good for pilafs and other grain dishes.

The Zojirushi and Panasonic units are all first rate, BUT you need to know a little something about cooking rice beyond what's in the poorly worded manuals.

Different rice takes different amounts of water. The long-grained rice Americans are used to should be cooked with 1-3/4 cup of water for each cup of rice. Japanese rice needs only 1-1/4 cup of water for each cup of rice, or 1 cup of water for each cup of washed, wet, rice.

Many Americans (and Europeans) have problems with these cookers because the measure ments are calibrated for Japanese short grain rice, and the Westerners are cooking long grain rice. Get the ratios correct, and everything works out fine.

I've had a number of rice cookers of different sizes. My Panasonic has lasted over 20 years, and my Zojirushi looks like it'll last just as long, while my South Bend gave up the ghost after only a year. Go with the top Japanese models; they're made for day-in and day out cooking.

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(2008 HOLIDAY TEAM)For a long time, I didn't see a need for a rice cooker. What's the big deal, I thought, of cooking rice on the stove? However, as my life got busier and busier, I began to want one. For one, I cook rice at least twice a week, often more. Second, I thought it would be convenient to start up a rice cooker and then not worry about the rice until I was ready to put dinner on the table. This Zojirushi model is perfect for this. After the rice is cooked, it automatically switches to a "Keep Warm" setting.

A few tips about cooking rice in this model:

1. Follow the water/rice ratio directions on the rice box, NOT in the manual.

2. Fluff the rice when the cooking is complete and then let it steam longer on the "Keep Warm" setting. If you don't fluff, sometimes the rice browns a little on the bottom.

3. Use high-quality rice.

Although I rarely use converted rice (Uncle Ben's Original), I decided to give it a shot in this cooker. The results were barely satisfactory, since the rice browned on the bottom. I don't have this problem with jasmine and other premium rices. I suppose unplugging the appliance immediately after the cooking is done (and letting it steam without the warmer on) might help. My own solution is to stick with the better rices.

Other reviewers have noted a spitting through the steam hole during cooking. This is less of a problem with small quantities than large. The starchy steam doesn't bother me since the same thing happens to the side of a saucepan when I cook a lot of rice on the stove. The cooker is SO easy to clean that I can't imagine complaining about a wipe down of the counter. (Hey, I have to do that anyway!)

You'll be surprised by how simple this appliance is and how well it works. Recommended for people who cook small to medium amounts of rice at least two times a week.

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I've used less expensive rice cookers, but they don't measure up to the Zojirushi rice cookers. I used to have the 10 cup model, but that one was a little too large for me (it would be great if you're cooking rice for more than 5 or 6 people). This 6-cup cooker is perfect whether you are making 1 cup or 6. Just put the rice in (remember to wash it first), add water up to the line indicated, and push start ... when it turns off, you have perfect rice. No more boiling water, stirring, boiling over, or burned pans!

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We bought another brand and the rice stuck , and it was a mess to clean. Someone told us about the elephant on the front and we got one, little more money but well worth it. The non stick pot is great, and very easy to clean. Tips: For less mess when the water boils to the top of the lid,take the lid off until the water boils down to the rice then put the lid back on. When it shuts off stir with the spatula. Another tip: Use one more cup of water than the book says. It comes out great! try it you'll like it.

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My husband is asian and between him and all of his family, I have been around MANY rice cookers all different brands. And I just want to say that NONE of them have EVER spit water on the counter or got the counter wet, or even moist. It is an obvious flaw in this appliance, and definately not worth the ...price tag. You can get much higher quality rice cookers for that price. All the ones I have seen used in my husband's family have the flip top lids (look at the other Zojirushi models). You may want to try one of them instead of the glass lids. And don't worry, the rice will still come out perfect.

Hampton Forge 52-Piece Kitchen Starter Set Reviews

Customer Ratings:

Bought this for my daughter's first apartment thinking it would be a great starter set of needed kitchen items. During the first week I broke the scissor handles while cutting open a package, the peeler is minimally effective and the knives proved difficult to cut through raw meat and fresh bread. The cooking utensils are average and will work just fine, but the knives and scissors are useless. I ended up buying her another set of knives as I felt guilty that even I could not find them suitable to do the menial things they were meant to do.

I would NOT recommend this set to anyone. I would spend a bit more money and get a quality set of knives and a separate set of utensils.

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This little box has a bit of everything and most of it is pretty useful. The knives are sharper than I expected them to be but still invest in a sharpener because they dull quickly. All of the spoons and spatulas are pretty strong and there is one with an angle that is perfect for pancakes. The corkscrew, ice cream scoop and the peeler are all pretty delicate. I broke all three within the first use or so. There is no bug chopping knife and the scissors did start to stick after I washed them. All that aside it would be great for someone that is just getting into cooking.

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I was looking for a starter set when I moved into my new house a few months ago. Should have saved my money and got something worthwhile. This is super low quality. Dull knives, flimsy plastic. Definitely not something I would recommend to anyone.

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We bought this set while on a bit of a shopping spree to update our kitchen from hand-me-down status. We never expected top of the line from this set, but I wasn't prepared to be this disappointed. Like several others mentioned, pieces were missing. The knife block is very "shop class", though at least in my shop classes, we learned how to finish woodworking projects. And half of the steak knives will end up thrown in a drawer because there's only 6 slots in the block for them.

The knives are very cheap and are a kitchen accident waiting to happen. The blades aren't the "smooth sharp" one expects, they're jagged and rough like they've been sharpened on gravel and tear more than anything. Maybe while they are still sharp, they'll cut food, but I also expect them to scratch up my plates and mutilate my cutting boards.

Speaking of cutting boards, that is about the only thing I actually like about this set. Yes, it's tiny and flimsy and slides all over the place, but it's decent enough for when I just want to cut a few slices of tomato instead of pulling out the real cutting boards. And I suppose it's good for resting spoons on.

The measuring cups and spoons are as cheap as you can get, and they are constantly falling off the rings. I don't expect the cheese grater to actually hold up against cheese. Couldn't comment on the corkscrew since we only got half of one and we didn't get a can opener at all. The Ice Cream Scoop is also pretty flimsy, but I suppose it could still be handy for scooping cookie dough or some other soft item.

The absolute worst of the worst in this set is all the plastic cooking utensils. They are terribly flimsy and the ladle actually scares me as I feel it bend under the pressure of soup. But that is not what gets it one star. It's the horrible taste and smell that it has.

Everything, and I mean -everythingthat touches these utensils comes away with a nasty smell and taste. No matter how much we scrub and clean them, the smell and taste won't die.

I made ravioli last night and used the spoon to stir the sauce. Just sticking the spoon in to stir the sauce, probably about 30 seconds exposure total, was enough to taint the whole batch. I also used the same spoon to scoop out some barely lukewarm steamed veggies and they also ended up tasting and smelling like the spoon. I mentioned soup earlier, and yes, that was also tainted by just limited exposure to these utensils. I'm so glad I kept my other cooking utensils because for all the effort I put into making nice food, I don't want it coming out tasting like you're licking a tire.

All in all, this set is a waste of money, and in the end, kitchen space. The cheap single pieces you find lining the aisles of the grocery store are far superior to what this set has to offer. There are simply no saving graces to this set.

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I purchased these expecting that they would not be the top of the line because of the price, but I was expecting better than what I got. The knife block wasn't even treated and still had rough spots in the wood, plus it was dented badly when we received it. The cookie sheets were also very flimsy. One of these came bent as well. The little cutting board was also very cheap and flimsy. I would not recommend this to anyone who wants decent utensils in their kitchen, because these are crappy. Needless to say, I printed the return label within an hour of receiving the box in the mail....

Buy Berndes 15-Piece Signocast Cookware Set

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List Price: $499.99
Sale Price: $366.03
Today's Bonus: 27% Off

We were familiar with this type of Berndes pan and needed to equip a new kitchen. They perform as expected (which is great) and they arrived quickly, well packaged.

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Review of Norpro KRONA 1.5 Quart Vented Sauce Pan with Straining Lid

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List Price: $38.99
Sale Price: $24.99
Today's Bonus: 36% Off

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.

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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.

Honest reviews on Norpro KRONA 1.5 Quart Vented Sauce Pan with Straining Lid

This is a comparative review of the "Norpro KRONA 1.5 Quart Vented Sauce Pan with Straining Lid" (http://www.amazon.com/gp/product/B0000E2PO3/ref=oh_details_o04_s00_i00?ie=UTF8&psc=1) vs. the "Cuisinart Chef's Classic Stainless Cook and Pour Saucepan with Cover [2 qt.]" (http://www.amazon.com/Cuisinart-719-18P-Classic-Stainless-Saucepan/dp/B000E5CW84/ref=pd_sim_k_3)

Background: I was using a conventional 1.5 qt. pot to make tea (was previously using this glass tea pot, with infuser, but decided the infuser didn't give the tea leaves room to fully expand, plus I broke one too many of them: http://www.amazon.com/GROSCHE-Infuser-included-infuser-capcity/dp/B004PV7IDW/ref=pd_sim_hg_6). I'd make the tea and then pour it through a strainer into my Klean Kanteen 40 oz wide-mouth bottle. With the 1.5 qt. pot, with 40 oz. of water, there was just enough height to the rim (5/8") to allow me to stir without spilling. But a straining saucepan is much more convenient, so I ordered the Norpro, was unsatisfied with the design, and thus returned it and bought the Cuisinart, which I've kept. Both have flaws:

DESIGN: CUISINART WINS:

For me, the principal problem with the Norpro is the spout. First, unlike with the Cuisinart, the spout design on the Norpro causes a small loss in capacity, which for me was a problem. Specifically, on the Norpro the rim dips ¼" at the spout (the Cuisinart's rim is the same level everywhere). Since I was filling it almost to capacity, I got spillage with the Norpro (where I didn't with my conventional 1.5 qt. pot). If you don't need the full 1.5 quarts, this would not be an issue for you. Of course, the Cuisinart also has a larger capacity (2 qt.), but the point is that it is designed so that, unlike the Norpro, you don't lose any capacity because of the presence of the spout.

Second, and of more general concern, is that the spout on the Norpro is very wide (the Cuisinart's is narrow). With both the Norpro and the Cuisinart, when the pot is tipped onto its side to fully empty it into my Klean Kanteen botttle, the tea leaves (as expected) pile up again the holes and partly block those in the center. With the Cuisinart's narrow spout, this isn't an issue I still get a nice, narrow stream into my bottle. However, with the Norpro's wide spout, the stream splits into two, making it impossible to avoid spilling over the side of my bottle. If you are pouring into a bowl, this would not be an issue. But if you are pouring into something with a narrower mouth, the Norpro may not work for you.

In addition, I find the Cuisinart's solid handle more comfortable than the Norpro's bent rod design, but this is personal preference.

There are, however, two design areas in which the Norpro has the edge: (1) Because of its welded handle, it doesn't have rivet heads on the inside of the pot, making for easier cleaning; and (2) I think the Norpro has a somewhat more elegant look the Cuisinart's appearance is a bit clunkier.

One design flaw with both of these is that there's a narrow shelf under the periphery of the lid, right where the steel side meets the glass top. Food can get caught in there when you pour, and a toothbrush is needed to clean it out.

CONSTRUCTION AND QUALITY CONTROL: NORPRO APPEARS TO WIN

The Cuisinart is clearly made to a price point -it doesn't appear to have quite the build quality of the Norpro. First, Cuisinart's production control is not the best, resulting in inter-unit variation in the quality of the rivet attachments. I purchased the Cuisinart locally, and two of the three they had in stock showed very small gaps between the edges of the rivet heads and the inner surface of the pot, into which food could enter; on the third, the rivets mated more closely to the surface, so I bought that one. Second, the Cuisinart's stainless steel is of low quality it easily develops rust spots (I've never seen rust spots with my other stainless steel cookware), forcing me to do extra maintenance with using Bon Ami. I should add, though, that as soon as I figured out the Norpro wouldn't work for me, I returned it. Thus I never put it in the dishwasher, or left it covered with water inside, like I did the Cuisinart hence it's possible the Norpro might also fall short in this second area (that's why I wrote "appears" to win).

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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.

DeLonghi Digital Convection Toaster Oven Review

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List Price: $199.99
Sale Price: $125.10
Today's Bonus: 37% Off

I love this oven and I don't want to be a stickler for details but I think that Amazon may be a bit confused with the description and especially the price. The oven shown IS NOT the digital version of this fine product, it is indeed the older, discontinued, analog model.

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One of the concerns we had was whether we were going to get the analog version as one of the reviewers mentioned rather than the digital one that was mentioned in the printed info and model number. I used the online chat to verify and was told the digital would be shipped. I suggested they change their photo. We did in fact get the digital version.

The convection oven we replaced was very loud compared to this, so that's been a nice advantage. One of the things we don't like is that you can only set the timer in 5 min. increments. It looks nice, but I ordered it thinking it was going to be as big as the one we had which took one of those long lasagna pans. What I didn't account for is that in the one we had, the dials were above. This one they are on the side so that took up part of the interior space also. Just wanted to mention this in case somebody else is measuring and not accounting for that as I did. Not a big deal, we purchased some smaller baking dishes.

Then we noticed that the bake feature without the convection option is for toast and not actually baking, so the only settings you get to use on baking is how dark you want the toast to be. That means there's no way to set it at 350 degrees for making cakes or something. That's a HUGE disappointment since we wanted to avoid using the bigger oven with this machine.

The two racks do not come out easily and in trying to tug them hard, you could have the plate / dish fall off the rack as you're struggling with it. Although it has two racks, there's so little space between them that you can't use both of them for most of the cooking you want to do. They would take two pizzas, but not two plates with food on each to heat up. We don't use microwaves, so we've always used the convection oven to reheat foods on plates. If you have enough room on the bottom rack for the plate, the top rack is too close to the heating / broiling element to get another plate in up there.

It's a really nice looking oven if you don't need to use it for anything but toast and pizza or one dish to heat up. But that doesn't fit our needs, so we're really disappointed and plan to return the item and begin looking again. I think this time we'll read the manual online which we can hopefully do at the manufacturers' website.

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It arrived timely and in perfect condition. There is a smell that was removed by turn it to 450 degrees and allowing it to run for 45 minutes. really good product

Honest reviews on DeLonghi Digital Convection Toaster Oven

BUYER BEWARE!...Delonghi "Customer Care" (as they call it) is the absolute worst I have ever experienced....ever! (I apologize in advance for the length of my post. I've never done this before, but my experience with Delonghi has been SO BAD that I felt I had to report it....and in order to do so I wanted to be as thorough and exact as possible).

I purchased the top of the line Delonghi DO-1289 Convention Toaster Oven on Sept. 4, 2012 (which...BTW...has now been discontinued). Within a few months the control knobs became less responsive and it later became apparent the unit was going to need to be repaired or replaced. Not a big deal, these things happen....so I called "Customer Care" which (as you will read) has turned out to be an extreme exercise in patience.

My first attempt was on May 24, 2013 at 10:17am (central time...where they are located). After navigating their phone tree (which we are all now accustomed to) the recording told me my call would be answered in 2-3 minutes (great I thought), but after waiting 54 minutes (and never actually speaking to a live person) I figured something was wrong (or they were inconveniently closed on Fridays or something) and I hung up.

I called back on May 30, 2013 (Thursday) at 3:42pm (CST), but gave up after 7 minutes as I realized the 2-3 minute expectation they set was not going to be met and I did not have another hour to waste.

Third time is a charm they say, and on June 4, 2013 (Tuesday) at 1:35pm (CST), after waiting on hold for approximately 42 minutes (the total call time was 49 minutes) I finally reached a representative...things were looking up! I told the rep my problem and she created a case, told me the procedure, and sent me a confirmation email which reiterated the return procedure and mailing address.

Now here's the tricky part...their procedure is that you cut the cord from your Toaster Oven (rendering it completely useless), mail the cord to customer care and then wait for a replacement. (Why they don't immediately send out a replacement like other companies do (HP as an example) prior to sending in the defective unit is beyond me, but that's the procedure so I played along). We opted to wait two weeks until the kids were out of school before officially "cutting the cord". (Note: The cord was mailed using Tracking/Delivery Confirmation).

On June 21st, 2013 the severed cord was confirmed (by USPS) to have been delivered to Delonghi "Customer Care-less".

On June 26th, 2013 at 3:37pm (CST) I called Delonghi to confirm receipt of the cord and to get an update on when I should expect a replacement. The call took 21 minutes to complete...a vast improvement over previous calls, BUT....to my growing disappointment, the rep proceeded to tell me she could not find my case in the system and nothing had been initiated yet. After more waiting she was finally able to confirm they had received the cord, and that the unit was in fact under warranty...glad we got that behind us (again)! Not to worry, she said, she had processed the order and a replacement would be on its way shortly.

On July 9th at 3:07pm (CST) I logged another call (that lasted 54 minutes...again). It had been two weeks and NO replacement or correspondence of any kind. This time I am told the unit is out of stock and they don't know when they will have more units available. They offer to send me a lesser quality Toaster Over...to which I refuse. Completely frustrated at this point, I ask to speak to a manager, and it turns out the manager doesn't know any more than the service rep... so I insist the manager talk to someone at the corporate level who actually knows what's going on and to give ME a call back with an update as to when I can expect a resolution.

On approximately July 12th I receive a message from the service department manager letting me know that she still had not been able to determine when a replacement unit would be available and she suggested that I call back in a week to see if they would have more information at that time. (Seriously?)

On July 16th I place another call at 12:20pm (CST), which lasts 30 minutes. Again I am told the unit is out of stock and they have no further information on when they will be receiving more. I elect to continue waiting rather than accepting an inferior product for replacement.

August 6th I place a call at 10am (CST) that lasts only 12 minutes! (Hooray) The rep seems very knowledgeable and professional. She informs me that the Toaster Oven I have been waiting for has been discontinued and again she offers to replace it with the lesser quality unit...and again I refuse. I state that since you are unable to replace my unit with a like or better quality unit I would like a refund of my purchase price. She confirms she can do that and asks that I send her a copy of my purchase receipt (which they already have...but I send again via fax as requested).

At this point I think it's done and figure I can expect a refund check within 3-4 weeks...and Delonghi will soon be out of my life forever....but sadly the story doesn't end here.

On August 29th I realize I have not received the refund check nor any further communication, so I log yet another call at 12:33pm (CST) that lasts 19 minutes. This time I am told that the service department is no longer able to issue refund checks and that my only option is to accept a lesser quality replacement unit. I tell the service rep this is unacceptable and again I speak to the same (useless) service manager. After getting nowhere with her, and realizing the service department has no authority whatsoever, I ask to speak to someone from the corporate office. I'm told she is not allowed to give out that phone number (if that doesn't tell you something about the company I'm dealing with I don't know what does), but she will have someone call me...and then she adds "next week". I remind her that it's Thursday and I would like a call back today or tomorrow, as that should be plenty of time for her to relay the message and for someone from corporate to call me back...especially after everything I've been through. Today is Wednesday, September 4th and I have yet to receive a call from Delonghi Corporate to resolve this issue once and for all...so to you I say BUYER BEWARE!

As a side note, we replaced the DEFECTIVE Delonghi Toaster Oven with a Breville BOV800XL Toaster Oven and it is hands down a far better product!

Find helpful customer reviews and review ratings for DeLonghi Digital Convection Toaster Oven

Had a Delonghi for 10 years that recently broke. Bought this one as a replacement. 1. my first issue is that the toaster "feet" do not extend the entire width-front to rearof toaster and toaster "tips" spilling contents and creating severe burn hazard. 2. Toaster rack also "tips" because flanges do not extend fully backward into toaster interior. This also creates a severe burn hazard. 3. Toaster handle grip is poorly designed and very very hot. This results in poor grip on handle/door and is yet again a burn hazard. 4. External material of this toaster gets very very hot resulting in possible fire hazard. This toaster should be recalled and refunds issued.It is a painful burn and lawsuit just waiting to happen.

Discount Lodge L8DD3 Double Dutch Oven and Casserole with Skillet Cover

Customer Ratings:

I have been cooking with Lodge cast iron for about 7 years and own 8 pieces from their inventory. The Double Dutch Oven is my favorite Lodge cookware due to its versatility.

When using a dutch oven, I usually sear the meat first to add flavor. Usually, this requires searing the meat in several batches. The best part about the Double Dutch is that you can sear the meat in the big pot and in the lid simultaneously, thus reducing the time needed to brown the meat by half. Since the lid is then used for the braising step (after deglazing), you're not increasing the number of items to be cleaned later.

I like the lid so much that I often use it by itself for pan frying. Due to the smallish size (about 10 inches in diameter) and the inherent properties of cast iron, the lid can get incredibly hot if you want it to. Perfect for cooking a steak (it puts on a better crust vs my 12" Lodge skillet). I've even used it as a pie pan in a pinch. When properly seasoned, the lid also works great for cooking eggs without them sticking. A seasoned cast iron pan is the original nonstick and will outlast any synthetic-coated nonstick pan in the market (and without the toxic fumes).

When used as a Dutch Oven, it works like it should. It retains heat well and cooks evenly. There is very little steam that escapes. The smaller 5qt capacity (vs a 7qt Dutch Oven, which I use less now that I've got this one) is also better for cooking moderate amounts of food. Generally, you want little empty space when using a Dutch oven.

In response to the reviewer who has problems getting the lid off, I suggest the following. When setting the lid on the pot, don't align the handles of the two. This will allow you to remove the lid easily, without having to worry about injuries. I've owned another Lodge 5qt Dutch Oven

with a more traditional handle I don't miss that one at all...nor do I miss not having a standalone 10" skillet.

UPDATE (December 2010):

I've been using this thing for over two years now, several times per week. It is still my favorite, but ever more so. Here's one more thing that you can use this for: Baking super awesome bread that rivals anything you can get at your bakery. One of the secrets of making great rustic breads with a thick chewy/crunchy crust and great oven spring is to use a lot of steam for the first 10 minutes of baking. Bakeries use a steam-injected oven. For us at home, using a covered pot, such as this one, is the easiest way to replicate the effects of a steam oven. After shaping a boule, I place it on the lid, cover it with the main pot and let it proof (so the whole pot is upside down). When the dough is ready, I score it and place the covered pot on a preheated stone in the oven for 10-15 minutes. Then I remove the lid and let the top crust brown while the interior reaches the proper temperature. Depending on your oven, you might have to remove the bread from the lid halfway though cooking so the bottom doesn't burn I usually put it on a cool baking tray on a rack without a stone. It's a minor inconvenience, but it's easier than trying to steam an oven with boiling water, ices cubes, mister, etc. And the results can't be beat!

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The use of the Dutch oven has recently been reborn with just about every Food Network Chef/star touting their very own product version. During the holidays a good friend purchased a beautiful royal blue Le Crueset from William Sonoma and recently served us a wonderful roast beef and veggie dinner. The meat was flavorful and rich, cooked to perfection and had complexity in flavor, much more so that the same recipe cooked in a crock pot (which often leaves everything in the pot tasting the same).

As a wanna-be homesteader, in-training, I immediately decided I must have a Dutch Oven... I went straight to William Sonoma's site, credit card in hand, and stopped dead when I saw the price tag of the Le Creuset of $250.00+. As a bargain shopper who aims for product knowledge then sensible purchases, I set out to research my options to determine if a good dutch oven warranted such a heft price tag. I explored the Kitchen Aid, Le Creuset, Mario Batali, Calphalon, Lodge, Rachel Ray, Paula Dean and many others. All have varying price points and gorgeous enamel finish colors and sizes. What to do? Should I spend the $250 for the Le Creuset. Would my food taste that much better than the more economically priced Rachel Ray oven? 100+ product reviews later and I was on product information overload and still totally undecided.

So here do you go when you need to know? The social networking sites, of course! I posted the question "Considering purchasing a Dutch oven, reviews, recommendations and feedback please!" Within the hour I began to receive a live stream of reviews from friends, family and associates. I asked questions like Enamel or Cast Iron? Which size oven works best for your family? Are they easy to care for? How often do you use it? Is it hard too season cast iron and maintain it?

The verdict is the beautifully colored enamel Le Crueset and Lodge products are the most popular choice from the average reviewer. However, it was my "foodie" friends who had opted for cast iron, sans enamel. Why? For several reasons, they explained, including preferring a natural product rather than one with dies but mostly for flavor. The cast iron absorbs the flavor of your meats, etc and releases them through the cooking process. The seasoning process, which after watching multiple YouTube videos, I learned takes time but is not difficult, enhances the flavors of your meals. Over time, if properly season and cared for, the pot will develop a rich black, smooth, non-stick surface. Cast iron was also the way of the original homesteader back in the 1700's which gave me the feeling of nostalgia.

I chose the Lodge Double Dutch for several reasons; Lodge has an excellent name and reputation behind it's brand and it was the choice of all of my "foodie" friends and flexibility of product by using the lid as a second cooking piece. Often when browning the meats it is recommended to do it in batches. The Double Dutch allows you to do all the meat at one time by using the lid as a cooking pan. This saves time! The size is perfect for a 2-4 person family meal. I also purchased the optional lid and trivet. This allows me to use the optional lid on the oven and continue to use the original lid as a second cooking pan, much like a 10" fry pan.

Seasoning was relatively easy. The Double Dutch comes pre-seasoned however it was recommended by those "in the know" to add a few seasoning processes of my own. This would give me that rich and glossy black non-stick finish. After watching videos online it was strongly recommended to begin with a saturated fat. I chose to use a few pieces of pastured and non-curred bacon from a local farmer. Hands down I have never had bacon taste this good. It cooked to perfection on the cast iron. Using a paper towel and tongs I gently wiped the bacon grease to coat the pan, and applied organic vegetable shortening to the lids and outer areas and placed in the oven at 275 degrees for 2.5 hours. The pans are beautiful. I plan to repeat this process several times until I obtain the finish that satisfies me.

Last night, snowed in under 16" of freshly fallen snow, I cooked my first meal in my Double Dutch. I browned ground beef in the oven, added onions and garlic, chicken stock red wine, tomato vinegar, salt, pepper, and marjoram and cooked on the stove to a boil. On top of the meat mixture I placed sliced carrots and then topped with sliced potatoes. I splashed a bit more tomato vinegar (FYI it's not recommended to use tomato products in cast iron so the tomato vinegar is great for adding the tomato flavor), added some seasoning and then placed large red cabbage leaves over the entire dish, one more splash of tomato vinegar and some sea salt, placed the lid on the dutch oven and popped it in the oven at 375 for about 40 minutes. When finished cooking I removed the cabbage and potatoes, placed the oven back on the stove, added corn starch to thicken the juices and brought to a boil. This all happens quickly because the oven is still piping hot. I served this over a small amount of egg pasta with the cabbage and potatoes on the side. All was excellent but cabbage was the best. It has steamed in the pot and absorbed some of the flavors meat and veggies. My husband and I have been together for almost 12 years and his comment on dinner was "this is one of the best meals you have ever made".

Clean up was easy. Allow the oven to cool a bit so you can safely handle it and wash with warm water and a sponge. A special scrub brush can be purchased for tougher jobs. Be sure you completely dry your cast iron and use a small amount of shortening to wipe down the oven before storing.

I am completely happy with my purchase and very pleased I opted for the cast iron product. I'm certain this oven will bring us many years of delicious meals and imagine passing the oven down to the next generation. It makes my heart happy to imagine a family member one day cooking with my oven and telling stories of warm and deliciously rich dishes from the past. At a savings of hundreds over the brightly colored enamel coated designer ovens, it has even left room in my budget to purchase additional Lodge cast iron pieces. I'm currently investigating the frying pan. Stay tuned and happy cooking!

Best Deals for Lodge L8DD3 Double Dutch Oven and Casserole with Skillet Cover

To preface, I'm trying really hard to be a "good cook" but don't have a lot of experience, and I can't justify spending thousands of dollars on a budding hobby. So, when it came to replacing my flaking non-stick cookware, I researched for months before deciding on a hybrid set of copper-core stainless and Lodge cast iron. I read dozens of reviews and was intimidated by the extra care required by cast iron (I'm a wash-and-wear type). But, Lodge is so cheap comparatively and still really respected as an industry standard, that it's hard to overlook.

I initially purchased the combo cooker, a 5qt dutch oven, and a variety of skillets. The cookers arrived in their Lodge packaging and were quite secure, but the skillets definitely were shipped loose. Fortunately they survived the jumbled journey fine, but I can see what other reviewers suffered with regards to skillets scraping each other or breaking out of their boxes they are only a few steps shy of being insufficiently packaged. Free shipping is a great offer though.

The pieces were just what I expected after having read the reviews heavy, uneven in color/preseasoning application, and rough like sandpaper. Several reviewers I read were upset by sticking of initial cooking attempts, specifically because of the cat's tongue-like feel of the basin surface (which Lodge's website says is a normal condition). Responders suggested a few home seasonings prior to cooking, but I was impatient and followed one piece of advice spefically: go to my local bulk goods store, buy ten pounds of ground beef, and cook it in my new cast iron. I ended up also getting four pounds of bacon for good measure, and spent three hours cooking batch after batch of ground beef and bacon in every piece I'd purchased.

The plan worked perfectly by the time I had finished cooking, drained the oil and scraps, rinsed the pieces with hot water, and towel dried, the insides of the skillets were smooth as satin. The beef fat had left a gray film that made the skillets look instantly "used", which is a benefit I'll have to get used to (not being able to polish them back to a "new" looking state). The bacon stained the cooking surface a bit worse in bacon-shaped shaddows, but I saved the bacon grease and used it for weeks to brush on the pans prior to use. I've cooked on the cast iron many times since (just dislodged a perfect batch of cornbread this morning), without any sticking during or after cooking. The several weeks of bacon grease was unhealthy, sure, but a great patina starter I now use a spray or a light brush with butter with no problems.

More Pros:

The skillets keep food hot for more than an hour, but yet are not dangerously hot to handle from the oven or stove. I'm going to purchase the handle pads now, but so far I've been using those old loom-woven potholders I made at summer camp with no added discomfort relative to other pans.

The skillets are so versatile! I heat them on the stove to melt butter, toss in some whole garlic cloves, pop in the oven to roast, and bring right to the table for a hot appetizer on toast. They have a vintage-y, industrial charm that allows them to mix and match smartly with existing serveware, and I love the stove-to-oven/broiler convenience.

Food cooked on cast iron really does taste better. I was skeptical because all food tastes good to me, but a few friends and I conducted a "Test Kitchen" on Aebleskiver pans, pitting a teflon against a cast iron. My friends' husbands consistently chose the cast iron-cooked pancake balls citing their crust and flavor to be preferable.

Lodge designed their lines efficiently. The 10.25" lid fits the 3qt Combo Cooker base, for example, allowing me to purchase one lid for several skillets.

Cons:

Duh, they're heavy. I'm talking two-hands-heavy. It's a drawback for sure, but nothing's perfect and I know the heaviness is directly related to all the reasons I really like my cast iron.

They're quirky cast iron doesn't like soap, doesn't like sudden temperature changes, and likes to stay very dry. But, like good table silver, the more the cast iron is put to use, the more forgiving and less tempermental it becomes.

I'm back to purchase more pieces, because Lodge cast iron has exceeded my expectations and caused me to take a sentimental approach to cooking how many Thanksgivings will I reach for this dutch oven?, I wonder. A cook with cast iron in his or her hand is at once an intimidating force to be reckoned with, and a comforting vision of timeless domesticity. Thanks to Lodge (and Amazon!), I can live up to that image with few qualifications and little effort.

Honest reviews on Lodge L8DD3 Double Dutch Oven and Casserole with Skillet Cover

****EDITED BELOW****

I am so very happy with this Dutch Oven. Just so you know where I'm coming from, my mom used a cast iron skillet when I was growing up. When I started on my own I also used a cast iron skillet and was very happy with it. Years ago I was in an accident which forced me to close up my apartment and move back home. I gave away all my cookware and focused on physical rehab. When I was patched up and ready to get back in the rat race I bought all T-Fal cookware which I've used for years. My reasons for going with Teflon was because the Teflon was ready to use right away so I could hit the ground running. It didn't require seasoning which was something I didn't want to be bothered with at that time. Using it has been okay but I truly missed my cast iron pan. You could do anything to that pan and it would still love you the next day. I've read people talking on here about the arduous task of having to re season cast iron regularly. I don't know what those people are talking about. All you have to do is keep using it, it seasons itself. You could even get one bland in the mail and not season it at all. Just start cooking on it and deal with strangely burnt food for a while till eventually it becomes seasoned with regular use. Even my Teflon pans became seasoned after years of using it on a regular basis. Seriously, cast iron is ridiculously low maintenance and that is one of my strongest reasons for upgrading to it. And now they come pre seasoned! BONUS! This wasn't the case when I bought one years ago.

All I've used in the past were skillets. This time around I decided to convert ALL of my cookware to cast iron. I went with this Dutch oven because it was eligible for the 4 for 3 deal here at Amazon and the other model I looked at wasn't. I was afraid of how heavy it would be. The Dutch oven really isn't all that bad weight wise. My electric slow cooker seems heavier by comparison. This is my first time using a cast iron Dutch oven and when I finally got it I was so excited I decided to start cooking on it right away. The fact that it comes pre seasoned bothered me a little because I didn't get to choose the kind of oil I wanted since it was already predetermined. Nobody is really selling unseasoned cast iron these days though so I decided to go with the Lodge brand made right here in America. I was really distracted by the concept of pre seasoning but now that the Dutch oven is here my misgivings about it are completely gone. The pre seasoning is not sticky or gross, it wasn't thick like it could chip off and there was no funny smell to it at all all things I was paranoid about. Compared to the worries about Teflon and the fumes from it though, the pre seasoning of cast iron is the least of my concerns. They were clean, ready to use and I loved being able to dig it right out of the box and start using it as soon as it arrived.

It was only received yesterday and so far I've used it twice to cook vegetables and once I've used the lid to fry bacon as suggested by another reviewer. FABULOUS! I will add that I didn't stir anything in these pots. I just set the food in and let it cook in there. Nothing stuck to the Dutch. When everything was done and the pot cooled I simply hosed it off with water and a soapy sponge, then dried it up. Splendid! Paper towels shed in this pot however. It might be better to use a cloth or a rag of some sort that wont leave lint behind.

The lid does not have a knob on the top like most lids you see on a Dutch oven. When I put this lid on the Dutch oven I'm sure not to line up the side handles to the handles on the Dutch so that it's easier to remove the lid for stirring, adding ingredients and peeking in to see how things are coming. The lid seems to fit the same way on the pot no matter which direction you put it on so there's no qualitative reason to line up the handles. Just make sure you protect your hands with oven mitts because this thing does get very hot. I just ordered another lid for it. It's not something I really *need* to do, the present lid works just fine. I just thought it might be nice to have one of those lids with the spiky interior for even distribution of condensation back in to the food as it cooks. The lid that comes with it is smooth inside which is handy for using it as a skillet. In all honesty I'm purchasing this other lid simply because I know it exists, the present lid is perfectly fine so far. I just like having other options and I'm hoping the spike lid I just bought will also fit on the Dutch oven lid. Wouldn't that be cool?

Don't be afraid of this Dutch oven. It's a keeper! I'm really pleased with my purchase.

EDIT:

I finally got the other lid and it fits perfectly with no problems. I'm glad I bought this particular Dutch however and not the other. The lid that comes with this Dutch is ideal for the way I use it. I make short ribs but instead of braising them beforehand I put them in the hot liquid straight from the freezer. The ribs pile up high in the Dutch. The new lid would not fit on top of the meat but the depth of the original lid makes it fit right over it with no problems. I've searched and you can't buy this lid separately, it only comes with this particular Dutch. I'm thrilled with the other lid too but I'm REALLY glad I have this one. Options are A+ in my book. Purchase a steel brush with this pot. I've bought a couple of Lodge cast iron products and they do tend to develope rust. I scrubbed them with a Quickie steel brush and reseasoned them a few times which solved the rust problem. You DO need to season these yourself though. The preseasoning is just a quick dressing to get you started.

Find helpful customer reviews and review ratings for Lodge L8DD3 Double Dutch Oven and Casserole with Skillet Cover

It took me 2 weeks to decide upon which product I wanted, after I read a wonderful recipe calling for a Dutch Over. When it arrived, I put it on thee counter and it was another two days before I got up courage to use.

I love pot roast which I make in a roasting pan in the oven. It usually takes at least 3 or 4 hours. So with much trepidation, I began by doing what I usually do, out the heat on high and put the pan on the electric burner.

Into the heated DD oven I poured a small amount of oil , chopped up some garlic and threw it in. I was shocked to see the garlic immediately sizzle and turn black!!!! Not what I am used to how did it heat up so fast? Anyhow I turned the electric burner down to medium low and continued. I dropped in my flour dredged 3 lb. bottom round roast and again -In a couple of seconds it was browned and quick as a wink I browned all of the sides. Something that took forever in my conventional pans.

Quickly I added the onion,carrots, celery and potatoes, Poured in a cup of water and covered. Turned up to medium. No sooner did I finish when the phone rang and an old friend with whom I have not spoken for ages was on the other end. We talked and talked and suddenly I smelled food so quickly wne to the DDO, steam was escaping. I moved the lid and determined it needed more water. However, I noticed something rather amazing...there was a beautiful brown liquid in the pot. My friend and I continued our conversation and after about a total of about an hour and a half, said our good-byes. I went to the DDO pushed the lid aside and once again was amazed! The meat looked and tested done, the potatoes that were on top and in my conventional oven never browned up, but in the DDO they were a wonderful brown coated! (Not to mention the yummy looking liquid in the pot.) I could hardly wait to get some of it all on my plate, and used the liquid as gravy. The meat was perfectly well-cooked not too well , just right. I took a bite and it just melted in my mouth -never happened in my conventional oven...and all of the veggies were cooked to perfection.

Forgive me for going on like this, but I am a veteran cook. I have gone through crock pots and pressure cookers as well as all types of cookware from cheap to heavy stainless steel. Never, in all my years of cooking have I had such an easy, perfect pot roast. Oh, and please, how much electricity do you think I saved between 3 or 4 hours in my conventional oven and about one and a half hours on a stove top burner. I cannot believe I have been so many years without a dutch oven -and I assure you I will take one to my grave.

THANK YOU Lodge Logic. I have purchased pork loin, pork ribs, a beef plate roast -in my twilight years I am embarking on new adventures in cooking!!!!

Thank you again Lodge Logic.

Review of Culinary Institute of America Masters Collection 1.5-Quart Saucepan

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List Price: $175.00
Sale Price: $139.95
Today's Bonus: 20% Off

I would love to have attended the Culinary Institute of America. However, that didn't happen. So, the next best thing was to try one of their sauce pans. It was more expensive than most similar pans but, worth every cent. It has perfect balance, weight and heat distribution. After using this saucepan I now plan to replace most of my cooking pots and pans with CIA products (I am also planning on winning the lottery). If you love to cook you will love this saucepan.

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These pans are costly but so worth it!! They really clean well ( no DISH WASHER) and the food cooks better in them. My frying pan I use makes the BEST omlettes!! Make sure you purchase a lid too, they all dont come with a lid.

Reviews of Cajun Cookware Pots 2-quart Seasoned Cast Iron Sauce Pot - Gl10491as

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List Price: $40.63
Sale Price: $24.99
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I was a bit leery of purchasing this pot after reading some reviews noting poor quality, but since there seemed to be no other manufacturer of a 2-qt cast iron saucepan, I bought it anyway. I received it yesterday, and have not yet decided about returning it or keeping it.

The "quality" of manufacture is appalling. The lid has an unintended hole (!) in it near the handle, and the supposedly pre-seasoned finish is very uneven, and the interior has both smooth and rough areas. The handle has extraneous material on the edges leftover from the mold, and the lid is off-round. The handle has rust on it. The capper is that it's made in China, leading me to wonder if there are materials other than iron present (lead?) and what substance was used to "pre-season" it. I am switching to a lot of cast iron cookware to cook healthier food, and I'm concerned that this pot is a step in the WRONG direction!

I sure wish Lodge would make such pots, as their cookware quality is very good or excellent. The shape and size of this pot is exactly what I wanted for cooking such things as pasta sauce, but......I think I have now decided to return it.

The only reason I gave it a star is that the pot itself holds water--or at least I don't SEE any holes in it.

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I love these sauce pans. They are pre-seasoned, so, unlike "raw" cast iron, they are already "stick-resistant." This is a good-quality product. I am very pleased.

Just wash them with hot water and a plastic brush, put them on a low flame to get good and hot (and completely dry), and it's ready to go. If you need to scrub with dishwater, restore the finish simply by heating (as above), turn off flame, spray with "Pam" (or lightly oil) while hot, and wipe off. Ready to go for next time.

Cast iron mean even heating, better flavor, and more nutrition (minute amounts of iron migrate into the food). The only downside is they are a bit heavy, but the lip across from the handle means you can carry them with two hands.

I am slowly moving toward (almost) all cast iron cookware. Good stuff.

Best Deals for Cajun Cookware Pots 2-quart Seasoned Cast Iron Sauce Pot - Gl10491as

First issue, thought this was made in Louisiana but actually made in China. Second issue, I did not want to waste it so i scrubbed very clean and seasoned. It responded to the seasoning process (same as used on quality cookware by Lodge) by turning very sticky and flaky. I really wish Lodge made more products in this size, will have to go with stainless (US) or enamel lined cast iron (French).

Sorry, but can't recommend this.

Honest reviews on Cajun Cookware Pots 2-quart Seasoned Cast Iron Sauce Pot - Gl10491as

Great pot to cook sauces on the BBQ,fire, and/or oven.You will need to season pot after you receive it. Spread light grease/oil over entire pot then bake for 30 mins at 250 degrees.

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I love my cast iron pan using cast iron is healthier for use and I love the way they cook. The onley place I could find them was at Amazon.com.