Reviews of Le Creuset Heritage Stoneware 4 1/2qt Covered Bean Pot, Flame

Customer Ratings:

WOW!! I received this as a present and I could not be happier with it. I made baked beans today that even my husband, the bean-o-phobe, loves. This pot cooks the beans evenly, so they're creamy and delicious while still firm. I was also exceptionally pleased with Amazon's customer service on this. The first pot arrived chipped and cracked as the result of poor packaging. Two days later I had a new one that was packed properly and delivered intact. Thank you, Amazon!

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Buy Epicurean Gourmet Series Cutting Board with Cascade Effect

Customer Ratings:

I have been looking for a good chopping board for ages and this one is the best I've used so far. The wooden ones need good caring and I simply don't have the time to oil them so they've gone dry. I've also used a bamboo one but it cracked after a while and for me it's a bit too heavy to lift and wash. I enjoy the Epicurean cutting board immensely it's light, easy to carry around and wash, leaves only very light cutting marks and protects my Zwilling knives. Also it doesn't need oiling so it always looks fab!

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The board is very light for its size and appears to be quite durable. And it's easy to clean.

But it has a very hard feel--more like cutting on glass or granite than on a traditional wood or plastic board. If you do any chopping, it sounds like machine gun fire. And if you do slicing/rocking with a curved chef's knife, it's still has a pretty harsh feel. I still haven't used it long enough to judge whether it really doesn't dull knives any faster than wood--but I have doubts, given how it feels.

Also, out of the box it had a horrible smell--like a wet dog wearing a wet wool sweater. But after a run through the dishwasher, it went away. Not sure if it will ever reappear (tho I note that Cook's Illustrated described the device as having a bad, lasting odor).

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This is an excellent cutting board. It's nice to have a large board with a juice groove that is dishwasher safe. I prefer wood for cutting non-bacterial stuff like produce, but this is perfect for things like poultry. I also used it to carve a rotisserre chicken, and was quite pleased. The one minor flaw is that I have a granite countertop, and unless I place a towel underneath it slides a little if I'm doing some serious chopping. But as it's meant to be usable on two sides, I don't mind very much.

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I've had this slate w/ black juice groove board in the 13 x 18 size for 2 years now. It is our only cutting board and we use it for cutting meat, veggies, and bread. Really, it had only the faintest of cutting marks on it up until a month or so ago. It was at that time a month ago that I started using a heavy meat cleaver to hack through turkey necks for our dogs' raw diet. Yes, it's showing considerable marks from hacking apart over 50 pounds of turkey necks with that meat cleaver, as you might have guessed.

It has no stains on it, though I suppose we don't really cut anything on it that would stain it, but I thought it worth mentioning that it hasn't discolored at all. It is a bit of a hassle to store it in our cupboards so we leave it out all the time, propped up on our counter. When we first got it I washed it a few times in the dishwasher but it does take up quite a bit of space so now we just give it a quick wash in the sink, easy breezy.

It still is a handsome cutting board even with those meat cleaver hacks and we'll continue to use it.

**UPDATE** Well, when I used the meat cleaver to cut apart 50 lbs of turkey necks with this cutting board, it survived. The same can't be said when my husband helped me out by hacking apart 30 lbs of turkey necks for our dogs' raw diet... he can swing the cleaver a lot harder than I can to cut through a turkey neck in one swing. The cutting board has met its end, the top layer has been chopped and marked up enough that it has peeled up, revealing a composite-type material underneath the pretty exterior. We'll continue to use this cutting board for raw turkey necks but we had to get a new cutting board for other tasks. So, to make a long story short, don't bring a meat cleaver down hard repeatedly upon this Epicurean cutting board. Yes, we should have known better. :)

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We ordered two of these a few weeks ago, because we were tired of buying less expensive cutting boards and having them warp almost immediately (we took good care of them drying them immediately after washing, standing up to dry, but they'd still warp and separate). So far, we have had no problems with these whatsoever. No warping, they dry almost immediately after washing, and they don't nick and scratch as easily as wood cutting boards.

They are very smooth, so you might need to put some kind of mat underneath them to keep them from moving around if you're kneading dough or something, but other than that it hasn't been an issue. Highly recommend, well worth the price!

Best Scanpan Classic Glass Cover Deals

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List Price: $50.00
Sale Price: $36.95
Today's Bonus: 26% Off

This is, of course a perfect fit to the pan. The domed lid makes for a good moist cooking environment, and you can see what is going on inside. The black knob is easy to grab and does not get hot. I vacillated between this and the steel cover, which looks easier to store. I am glad to have this but would consider the steel cover if storage is a problem.

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I was afraid that since the description says 14 1/4 inch lid, that it might not fit my HUGE 14 inch All-Clad frying pan. This lid not only fits PERFECTLY, but it is a work of art in itself! ALL-CLAD does not make an accompanying lid for their very largest frying pans, and although I had found a lid years ago, it looked cheap and its aluminum bent ever so easily! THIS one is sturdy and is made from the finest quality materials and the dome allows even more possibilities than a flat lid does. If you have a huge frying pan, take a chance at this price! I am so happy with this lid and its perfection! I mean, how do people pan-fry ANYTHING in a 10 or 12 inch frying pan when nothing should be crowded as you pan-fry? GREAT quality and GREAT price and perfection has been found!

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High quality lid. This lit perfectly fits the Cuisinart 722-36H Chef's Classic Stainless 14-Inch Open Skillet with Helper Handle. Sounds broken in the box because of the loose handle parts that you need to screw in really gave me a scare!

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pricey!!!! But better than the old one that didn't have the metal rim around the outside edge. I had dropped my original one and it broke!

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I've been searching a while for a lid to fit the giant All-Clad 14" fry pan. If you are in the same boat, I think you will be happy with this lid. It is ever-so-slightly too large for it to be a PERFECT fit. I'd love it more if it would sink just a tiny bit more into the fry pan. That being said...it fits quite well and the lid seems well made. I haven't used it yet and don't know how the hardware and metal trim will stand up to many washings, but I want to assume that nothing will rust. (FYI, I have the 14" fry pan not the 14" STIR fry pan which a previous review stated will not fit this lid.)

Discount Gourmet Chef 12 Inch Chicken Fryer

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List Price: $18.00
Sale Price: $13.92
Today's Bonus: 23% Off

I have bought this product however after 3 weeks of usage, the base has been peeled off. so I believe paying a higher price to a durable product makes more sense.

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I was looking for a 12" skillet, not for chicken-frying, but for those "meals in a bag" that I occasionally cook as weekday dinners. This fryer is perfect for that purpose. It is exactly the right size (no spillage of food over the edges, and the lid fits snugly over the food). As long as you prespray with cooking spray or use cooking oil, it is exceptionally nonstick, and cleanup is fast and easy. Oh, and it also works well as a chicken fryer.

It is light and easy to handle. Mine seems to be very sturdy, and I've used it several times a week for nearly six months. For the price, you really can't beat this.

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Would not recommend for everyday use. Will most likely need to replace this pan within a year. The handle feels like it will loosen quickly.

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This is not a chicken fryer. It is something that should used to collect oil under your car! The quality is inferior to T-Fal or Tools of the Trade. Do not waste your money on this product.

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Excellent. Got it on time. Am very pleased with the product and the service. As advertised -better even!

Buy OXO Good Grips Egg Slicer and Chopper

Customer Ratings:

I use this for hardboiled eggs AND mushrooms. It makes perfectly sliced mushrooms for easy sauteeing. It takes a few mushrooms to get the hang of it, but once you figure it out it is so much faster than slicing by hand!

It does a wonderful job on eggs and with the rotation option, you can make perfect egg salad in no time at all. A real bonus is the removable grid, it scrapes out all the bits left behind in the teeth so you can just lift it out and rinse it off.

A real time saver that feels sturdy and well built. I expect to use this fo r years to come. Love OXO products, I haven't had a bad one yet!

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My first review of this OXO Egg Chopper/Slicer was terribly harsh and unfair after using it on only a couple eggs.

I've just returned to the computer from having used it to chop a dozen eggs for egg-salad and it made quick work of them. Yes, there was still some gadget clean-up, but overall the clean-up was lots less work than chopping those eggs by hand and the resulting bits were nice and uniform.

I honestly believe that manual egg-slicing gadgets which also "chop," just don't get any better than this, and it's a keeper. 5-Stars.

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To be honest, I did not purchase this item from Amazon. It was kind of an impulse buy while I was visiting a kitchen specialty shop. I have numerous other OXO products that I have pleased me, and I was sold on the fact that you could rotate the bottom thus slicing the egg in two directions easily...well, at least I though it would be easy. When I opened the device about half the egg stayed stuck in the top of the slicer. I ended up pretty much mangling every egg I tried. And cleaning is a nightmare! Its construction makes it very difficult to clean. I opened it and washed. I closed it and washed. I used a toothpick to get out the egg bits which are very difficult to see since most of the tool is white. I would think it was clean, open it again and find more egg pieces. I finally decided that it would make a great training tool for dental hygienists! Over-all, even if it worked perfectly, the cleaning difficulties would make me not recommend this tool. If you had to chop A LOT of eggs, then the time spent cleaning it might not matter so much, but I cannot see myself using this tool again. The whole time I was cleaning it, I was thinking about writing a review to warn others!

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My simple guillotine type of slicer finally broke a few steel wires after 25 years of use. I chose this model from a dazzling array. To date I find it more useful than my previous one because the egg cradle rotates eliminating the need to lift a sliced egg to dice it. One can also slice the egg in either direction. This product has a nice weight and feel, is a snap to use and is easy to clean. It takes up a bit more shelf space than the simpler model and I hope it will last as long.

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Purchased as a Christmas present. The clamshell top folds down to grasp the egg when in operation. The device must be completed opened to remove the egg, which means the wires must pass through the egg twice. This can cause the egg slices to get mangled. The clamshell makes it a bit challenging to clean by hand as when open it is always engaged with the wires. After a couple months of occasional use, the wires broke. Back for a refund.

Best Nordic Ware Norwegian Krumkake Iron Deals

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List Price: $48.00
Sale Price: $45.36
Today's Bonus: 6% Off

My husband bought this for me as an anniversary present (I have been wanting one for ages)! I absolutely love it. Even though it is time intensive, standing at the stove, you get rewarding results! The wooden handle prevents you from getting any burns; just make sure you don't touch the other handle--ouch! Unlike a waffle iron, you don't need to grease the krumkake iron. It seasons itself during the first use! I would recommend this product to anyone who loves good, old-fashioned taste and who doesn't mind spending a couple of hours achieving it.

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This is one of my best Christmas memories, making Krumkake with my Mom. It does take a while since each cookie is made individually. However, it is totally worth the wait. The cookies are crisp and sweet. I would much rather make them using the stove top method and not the new electric krumkake makers. I remember concentrating on getting them just the right amount of done... with my Mom watching. We would listen to Christmas music and talk as we worked. I guess some memories should not be messed with!

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I had an old Krumkake Cast Iron that our hinges finally broke off and thought I would try this unit. Very disappointing! Ever cooked with aluminum foil in the oven? Within seconds from removing it from the hot oven you can touch the aluminum; right? I found this Cast Aluminum Krumkake Iron to be the same way. I couldn't control the heat. I constantly had to adjust the heat on my stove. How frustrating is that?

I then purchased an electric unit. Thinking that was the way to go. Neat concept or so I thought. You can cook twice as fast and two at a time to boot. However I couldn't control the thickness. If you don't mind the bits of Teflon (we called them, "Black spec surprises") and a cookie that is twice the thickness of an ice cream cone the electric unit is definitely for you!

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I bought this unit a few years back. Worthless at best! I wish someone even the mfg could come up with some kind of solution to retain the heat with these units. I called their customer service who said, "Good Luck" as their best solution. The problem is Aluminum cools off too fast. It will NOT retain heat. I wish I could locate a Cast Iron Krumkake! Do they make them anymore? eBay HELP!!!

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I've been using Nordic Ware's stovetop krumkake iron since I was a teenager, and still love it. Krumkake are delectable, can be refrigerated or frozen, and served either plain or filled with whipped cream. They are exceptionally popular, and it is never a problem if more than one member of a group makes them for the same event they are always a huge hit, and there are never too many.

(I once bought the electric krumkake iron, but my family felt that the results from the stovetop iron were far superior, so I donated the electric one to a charity garage sale.)

Review of Bodum Chambord 21 by 21 cm, 8.3 by 8.3-Inch Cast Iron Enamel Grill

Customer Ratings:

Customer review from the Amazon Vine Program You can't always be traipsing outside to use the grill, unless you live in the right part of the world for it or else have a very sheltered area. I love the way this grill pan brings the grilling indoors. True, it's got a small cooking area (21 centimeters square, just over 8 inches) but that's big enough for two hamburgers or a couple of small steaks or some vegetables. The pan has rather deep ridges, so the food rests above any fat that cooks out of it--and your food is embellished with very pretty grill marks.

This is a product that really begs the reviewer to mention pros and cons, so I will mention the most notable of them, starting with the negatives so I can finish with the good points:

CONS:

* This pan is heavy! Six pounds.

* Comes without a whisper of information on care or use of the product (this is not acceptable).

* The stainless steel handle stays cool and is easy to hold, but it seems to be just a bit loose from the get-go. Anyone have a foot-long screwdriver I can borrow?

* Speaking of the handle, does it have to be QUITE so long? I have room to store it, but do you?

* Takes some soaking and scrubbing to clean.

* The sides are low and there is some spatter, though less than I expected.

* Arrives from Amazon in a carton that's almost as big as a kayak.

PROS:

* It's sturdy; not going to warp or dent or deteriorate. Investment kitchenware.

* It's preseasoned and cooks beautifully with minimal oil.

* Works on any kind of burner (mine is electric).

* I love my black one but it does come in several bright enameled colors too.

* According to the Bodum site, you can put it in your dishwasher (if the handle fits).

* Though the price is steep, it compares favorably to other top-quality brands of cast-iron cookware.

So if you have the muscle, and the space in your kitchen for a specialized item like the Bodum Chambord grill pan, go for it because this is an excellent piece of equipment that you're sure to enjoy using for years and years.

Linda Bulger, 2011

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Customer review from the Amazon Vine Program I love this because most of the grease that used to be on my steaks is now at the bottom of the pan. The only thing that would improve this is if they made a lid for it, because I feel like the grease is floating around the kitchen every time I cook meat without a lid. It is really well made though and should last a lifetime. Don't drop on your toes or you might break them since this is really heavy! If it wasn't this heavy though, it wouldn't last long. It's really easy to clean too.

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Customer review from the Amazon Vine Program I've never been a big fan of grill pans I've always found that they don't sear well and are generally disappointing when compared to grilling on a real grill. The Bodum Chambord is the first grill pan I've used that works as advertised. The substantial cast-iron build means that once the pan gets hot it retains it's heat so it cooks the food faster, the small size means that it is easy to store in the kitchen and the grilling surface cleans up very easily. I've grilled everything from veggies, to burgers and dogs to sandwiches and they all came out great.

If you've never used a cast iron pan before they take longer to heat up so you have to be patient before you put your food on. The upside to this wait is that the pan also takes longer to cool down. While this pan isn't stuitable as a total relacement for a grill it's a nice option if you just want to grill indoors. I couldn't be happier with this pan.

Honest reviews on Bodum Chambord 21 by 21 cm, 8.3 by 8.3-Inch Cast Iron Enamel Grill

Customer review from the Amazon Vine Program I am a vegetarian so I am not cooking steaks or chops on this pan, but I do cook things like veggie burgers and grilled cheeses, etc. I like the pan, although there are two things about it that are somewhat bothersome: you have to be extremely careful to cook your food evenly on it, otherwise the food easily burns and this makes for a difficult clean up. And, speaking of cleanup, the pan is difficult to clean in general, especially when food gets between the grooves; the other night I cooked some sauerkraut next to my veggie burger, and it was a minor nightmare cleaning the sauerkraut remnants later. So as long as you're careful not to let items burn and as long as you're choosy about only cooking items that won't be terribly difficult to clean up after, this is a good pan. I use it often and like it, even though I feel like I have to be especially careful when using it, in a way I wouldn't with another pan.

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Customer review from the Amazon Vine Program I ordered this cast-iron grill pan, because I Love Grilled Peppers. I received a versatile grill pan that cooks evenly and delivers exactly what it's made to deliver: beautifully grilled food.

HERE ARE THE PROS:

1) If you're cooking meat, it keeps it above the oil. And it cooks it evenly, too.

2) The secondary handle makes it easy to lift and drain oil out of the pan.

3) Grilling vegetables is very simple -and they come out looking like I went to the trouble of borrowing my neighbor's barbeque.

4) Clean up is quick, *if* you wash the pan while it's still warm. (Don't allow it to sit with grease on it. No. Do not. It's NOT fun cleaning it cold. I speak from experience.)

5) Makes neat grilled sandwiches; they look " professional and everything." The kids also announced said sandwiches looked Expensive. (I made paninis with sun-dried tomatoes and cheese.)

6) The sides are low enough for easy serving.

7) Good, solid grill pan for the price.

8) At 8.3"x8.3" it's the perfect size for most stove-top grilling.

HERE'S THE CON:

1) This pan is very heavy. I'm disabled, and I must have help lifting and cleaning it if I'm tired and/or in pain.

I LOVE this Bodum Chambord pan! I recommend it without reservation. I cook vegetables three times daily, and it's a pleasure and a joy to have the option of indoor grilling. Just be aware when you order that you're getting the Real Deal -a grill pan designed to last a lifetime.

Best Benecasa BC-17670 Stainless Steel Stock Pot, 20-Quart Deals

Customer Ratings:

I ordered this pot for cheese making. A pot with a 20 quart capacity should be sufficient for recipes using up to 4 gallons of milk. All of the recipes I've made thus far use 3 gallons (12 quarts) plus a pint of cream....and that fills the pot to within 2 inches of the top (7.5" of a 9.5" pot). Clearly even another gallon would not fit. By my calculation that makes this pot 16 quarts. It's a decent pot if you need something that will not hold heat around whatever you are making, but it is not 20 quarts.

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This item is stainless steel, but paper thin. I can bend the walls of the pot with moderate finger pressure. The lid warped the first time it was used, and to get a good seal I have to put a heavy item on top of it. Within a few uses, spots of corrosion have formed on the inside of the pot, giving off a strong metallic odor and blooming with black rust. I would not purchase this item again, nor would I recommend anyone else do so.

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This is a 16-quart stock pot! I don't know why this seems to be a problem, but I actually got this stock pot because a reviewer for a different model said they had this same problem, receiving a 4 gallon instead of a 5 gallon. So don't buy this if you are expecting 20 quarts.

Also, it can be tough to tell, but it seemed like it was actually made of aluminum! No where on the metal did it say whether it was actually stainless. It is EXTREMELY thin, and when I filled it up all the way with water to test for its capacity, I lifted it up into the sink to dump out the water and I felt the bottom bow from the pressure! Extremely shoddy.. I would really recommend to get a different stock pot.

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great stock pot works great i plain to get a nother one this time iwill get a biger one thank you

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Pretty cheap and barely holds 20 qt. seems like 4 1/2. Sorry I did not spens alilltle bit m,ore andget a good quality pot. My mistake.

Romertopf 99150 Glazed Clay Cooker Made in Germany, Round Casserole Review

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List Price: $52.00
Sale Price: $49.99
Today's Bonus: 4% Off

i bought this clay baker in several different sizes as I prefer to bake potatoes, roast whole animals, and bake family dinners on most occasions. The product arrived well packaged, which makes a difference. its disappointing when you're waiting for a product to use as soon as possible and it arrives broken.

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Reviews of simplehuman Slim Dishrack, Stainless Steel

Customer Ratings:

Overall we loved this dishrack at first... very sleek, and didn't find the problems mentioned in other reviews (size of rack vs. plastic sheet that catches the water and directs it to your sink). But after about 10 months we ran into what we consider the BIG problem with this rack: the drainage "gutter" underneath, which directs it to the stainless steel lip that directs the flow of water into the sink is IMPOSSIBLE to clean adequately. YOu can removed the stainless steel piece to clean it, but the gutter-type think itself is hidden under the plastic grooves. Gunk and mold have built up, forcing us to buy a new one after less than a year!! I even tried using an old toothbrush to carefully clean it out, but after a while the build up is disgusting. Very disappointing and an incredibly stupid design choice. When considering a new one, we like some of the newer designs by simplehuman, but they all seem to have a similar drainage system, which will lead me to buy something else.

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Funny that I am SO excited to write a review on a dish drain, but this is really a fantastic design. I hand wash my pots & pans, so the flat bottom base works terrific for me. It has full length ridges to hold cookie sheets or trays, plus deeper cut-outs for your plates. Now, with that said, it was almost an instant fail as initially it did not drain properly as my high sink-lip made the water collect back into the middle of the rack. A simple solution has it draining beautifully and working like a charm! I used the packing "twist-ties" that came with it and tied them in the two outer corners. I laid back the plastic bottom/base and it now had a great slope and it was actually FUN to first see the water flowing so quickly and neatly into my main sink! Do note: this fix did however effect the fit of the utensil tray on the "higher" raised side, but my preference was to keep the interior empty for the pots & pans, so I put it on the outside (sink side) and to my delight, it naturally sat with a perfect slant so the water of the utensil rack drained right into the sink too! I did secure it with a separate twist-tie as it would have been a bit unstable otherwise. I did not use the knife slot although it was a nice idea (just my preference). It is easily removable if you too didn't want it. I cannot imagine a better design for a dish rack...unless of course they factored into the design "adjustable sloping" to accommodate various sink types.

Click/enlarge on the above photos to bring up all of them! (I posted many)

AND SIDENOTE: To the poster that wrote about "scum" build up.... you may not have enough slope with your unit. If you try my modifications, you should not encounter such problems.

Best Deals for simplehuman Slim Dishrack, Stainless Steel

Overall, this is a solid, if pricey, dish rack. We've had this rack for almost 2 years now and there are no signs of rust anywhere. It has held up well, with the exception of the drainage spout (more on that later). I like the knife holder and the dish rack is solidly built (mostly) and is plenty big for holding a good load of dishes.

However, I echo the comment about the drainage "canal" which is a mold/mildew breeding ground since it tends to take a very long time to dry. We need to do a major cleaning every few months, but because the slats and the bottom tray are glued together, you can't really get into the "canal" to clean it properly. This is clearly a design flaw and the bottom tray and slats should be separable to allow for proper cleaning.

My biggest complaint is that after a few months the plastic bracket that holds the metal spout in place started to loosen to the point where the metal spout would fall out. Eventually one side of the plastic bracket broke completely. Now the metal spout just sits on the counter underneath the rack to catch as much of the dripping water as possible and redirect it into the sink. Sometimes it works, sometimes it doesn't. Why the spout is made of a heavier and stronger material than the bracket that holds it in place is beside me? It seems almost guaranteed to break over time.

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This is a fantastic small dishrack EXCEPT that it has poor drainage. Scum tends to build up in the drainage canal/spout. Because the pieces are connected, it is very difficult to clean. The only method I've found is to use a butter knife and paper towel to wipe the scum out of the drainage canal. It works sort of...

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The design is wonderful. The water really does flow through a channel directly into the sink, eliminating the standing water that gets moldy and discolored in the bottom of the rubber drainers. It's bigger than I expected which is great since I don't have a dishwasher.

One picky thing because the bottom of the drainer is solid, which is what directs the water into the channel, there isn't the airflow that's present in the wire ones and the dishes need a little swipe with a dish towel where they touch the bottom.

However, I wouldn't go back to the wire type for anything I love this drainer because of the way it drains directly into the sink, even a sink with a lip. It's also great looking and very sturdy.

Cheap Staub Mini Frying Pan, 4oz, 4 _ ", Black Matte

Customer Ratings:

I own three of these mini pans. I own two 9" inch and two 11" Staub skillets as well. Overall, I own 23+ pieces by Staub. I own Le Creuset and I sell and own Vollrath commercial nonstick cookware for a living and I cook. Staub's greatest strength is browning meat and sauteing vegetables. Eggs are tricky in these pans but worth it if you know how to use them.

The Caveat: You must understand how these pans take heat and break them in with a proper seasoning, not curing, before using on a daily basis, especially if you want to do eggs. These pans should be in every home simply for what they represent in quality and performance.

I"m going to set forth the proper way to season and clean pans because I've never found one person who gets it right. I know, you want my credentials. I learned the proper way to season pans and clean pans on the job cooking 10 hours a day 10 days in a row, 25 weeks a year. The mindless repetition of my job taught me how pans take heat and how to clean them. Oddly enough, I discovered my pans worked better longer when I DIDN'T clean them with water. Wiping them out with dry paper towels while the pans were still hot was the quickest easiest way to clean them. I noticed they didn't get that tacky yellow tar that has to be scrubbed out of a pans. Being that I sell nonstick this was a revelation because tar is the enemy to nonstick pans. Tar causes sticking even in nonstick pans. So, there was an even larger revelation to this because it applies to all cookware except cast iron which has to have tar on it to keep it from rusting.

First, enamel is porous and these pours MUST be treated a few times with oil so food doesn't deposit into the pours which eventually would damage the surface of the pans.

The seasoning process does two things. It deposits the oil in the pours but more importantly it teaches you about how the pans take heat. It creates a learning curve and brings you way up the curve. So don't dismiss the process. Cast iron needs very little heat to get hot. Remember that.

Warm the pan on low heat and pour about 2mm of olive oil in the bottom of the pan and wipe it all the way up the sides with a rag. Swirling the hot oil up the sides is the easiest way to do this. Add more oil if needed keeping at least 2mm in the bottom at all times. While massaging the warm oil around the pan with paper towel or rag be careful not to burn your fingers. Olive oil means olive oil. Low heat means your lowest setting. Do this for at least five minutes on low heat all the time massaging the oil all the way up the sides. You never want to smoke the oil because that means you are burning oil and depositing carbon in the pours of the pans. The oil should only shimmer a little. Pay attention. Watch for the shimmer of the oil. Now after five minutes turn up the heat to medium-low always swirling the hot oil up the sides to the rim. The pours are still opening even though you are now bored with the process. After ten minutes turn off the heat and keep massaging and swirling the oil as it cools. Wipe dry and do NOT wash. REPEAT at least ONE more time before cooking. Now, personally, after the two olive oil treatments I buy a whole duck and render duck fat in every pan I buy for the first cooked meal. It's a right of passage for all my enamel. Yes, I I love duck but more importantly it's the best type of fat for enamel. I don't expect you to buy a duck but duck fat is the best fat you can season a pan with after you do the initial olive oil treatments. And, it will put you at the top of the learning curve. What you will learn during this process is how hot the pans get and you will notice a medium-low flame on cast iron goes a very long way. Medium heat could almost be very hot and you will probably scorch food if you don't pay attention.

Always wipe dry with a paper towel and never pour water in a hot pan to deglaze. That forms tar in the pan which is gummy and eventually turns black. Oil is not water soluble so dismiss the deglazing myth. Once cool wash in warm soapy water and dry immediately.

In closing always wipe a tablespoon of olive oil in a cold pan before cooking and always wipe clean, as much as possible, while still hot. Do not be worried about a mess still being in the pan even after you wipe it with a dry paper towel. Wiping the pans is important because it removes a lot of material that WOULD end up becoming tar. Every little bit removed while hot will help. Then later, after the pan has cooled down to room temperature wash in warm soapy water. They should have a beautiful shine to them. Good luck.

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T-fal C774SC64 Stainless Steel with Thermo-Spot Heat Indicator Reviews

Customer Ratings:
List Price: $199.99
Sale Price: $114.90
Today's Bonus: 43% Off

I have this set for my single apartment, I love cooking a lot and I use them daily. T-fal quality don't need any words.

Mix of Stainless Steel pots and Non-stick pans is a great idea. I don't need non-stick pots, or stainless steel pans and this is the set I just wanted.

5.5 Qt Dutch Oven is pretty large if you are single and you don't cook for a family. But if you cook in large sizes for the whole weeks meal like me, it is very useful.

Various sizes of sauce pots are very useful for many jobs. If you need to boil some pasta or veggies for a single meal smallest one is enough. Or you can use larger ones for any other cooking.

Non-stick pans with thermo-spot are great. Set has one small and one considerably large pans. I usually use the smallest one for scrambled eggs, or making a burger, or cooking some chicken. You can use the saucepot lids to cover it. It wont fit perfectly but it will do the job. However there is no lid, for the largest pan, which is bad I think. But I get used to it.

Interior for the pans are non-stick and they are stainless steel on outside. Pots are all stainless steel.

Handles are pretty cheap, they are soft plastic, but I didn't burned my hands so far. They will block the heat, however handles on lids are not that good, and if you dont hold them properly, you might get some burns.

They come with a slotted spatula, and huge cooking spoon, they are stainless steel but pretty big ones.

Bottom paddings are good, they are not cheaply made.

When compared to cheap non-stick ones this set might be expensive, but they are very useful.

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This is the best set I have ever had...and certainly not close to the most expensive! It really is like the cookware designer sat down with me and asked me what features I would like. Stainless steel pots, nice stainless steel/non-stick pans, glass lids, cool to touch silicone covered handles, large easy to handle cool to touch silicone covered lid handles. I really couldn't ask for more...super happy with this purchase. I would highly recommend :)

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Fantastic buy, great product! The products look better than the picture. Love the pans and would highly recommend it for people who love to cook! This one's a keeper!

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I bought this product for our vacation rental home. It is well made, takes some abuse, and it still works great. I will buy the same product for myself next time.

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I love my new T-fal pots. The quality definitely exceeded my expectations. The red handles match my kitchen perfectly. Cookware looks great on my stovetop!!

Review of de Buyer Mineral Pan, Fry Pan

Customer Ratings:
List Price: $179.85
Sale Price: $119.95
Today's Bonus: 33% Off

I recently purchased the 8" and 14" pans to replace a couple cast iron fry pans my daughter took to college. (Note that these pans are measured by their diameter across the top lip.) First off, I love these pans. They have significant thermal mass, the included directions got them moving the the right direction getting seasoned and non-stick. These pans are closer to carbon-steel than stainless. You will need to treat them like your cast-iron cookware. Bottoms are flat and smooth, which is nice if you have a glass-topped electric range. The one area that I have very mixed feelings about are the handles. I like the angle the handle is set in relation to the pan. I think it helps keep it cool, out of the way, and can even be used for a little extra leverage with the larger plans. In spite of that, the handle poses one limitation.... the ability to use the pan under a broiler.... The 8" pan's handle sits 4 inches above the cook surface. This one just fits into my broiler. But the handle will be very close to the heating elements/flame and so will get very hot. The handle on the 14" pan sits 7 inches above the cooking surface. This will work in my broiler only if I leave the broiler door open. I have worked with commercial stoves which don't have doors on the broiler compartment and I think these pans would work without limitation in that situation.... Myself? I will use them with the broiler door open....

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Doing most of my stove top cooking on my various iron skillets, I decided to try the mineral fry pan out.

After some seasoning according to the instructions that come with the de buyer pan, it works wonderfully.

Few points:

works just as well as my well seasoned iron skillet in terms of non-stick properties

for those who have been afraid to use iron skillets, try this: better than Teflon coming off onto your food

probably just as heavy as my iron skillet

does need some maintenance, including seasoning, and is not dishwasher safe.

unlike my iron skillet, i can cook sauces in this (traditional iron skillets are averse to acidic sauces and liquids in general)

Other notes:

the handle does angle high: this means that the entire pan will not fit into most oven broiler racks (top rack) with the door closed. door must remain open while broiling. not the end of the world.

cannot leave soaking in the sink. must clean and store.

heavy but that is a good thing for heat retention

Very satisfying to use. Great sear. VERY non-stick. Multiple purposes with great effectiveness: sear a steak, fry a delicate egg, make potstickers where you have to fry first then steam out with water. Extremely versatile.

Highly recommend.

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I now own two types of de Buyer pans carbon steel and mineral. The mineral fry pan is at least twice as heavy as the carbon steel and takes forever to develop a seasoned patina (black film). The 99% mineral pan is more eco-friendly and nutritious, but it is still prone to rust and some stickiness. The mineral pan also develops small pits over time, so I now have new pitting on the sides and corners of the pan (which becomes covered with patina). This pitting appears to be exclusive to the mineral pan because the carbon steel does not form pits. There is also a silicone logo on the handle of the pan which seems unnecessary. The patina develops slowly compared to the carbon steel (wiping with paper towels actually "sands off" iron until fully seasoned), and the weight is equivalent to cast iron, but I like the fact that it's 99% iron which is a far healthier option. The long handles are useful for stove top use (it fits in the oven on the middle rack, but there's little room for anything else). You can toast a panini sandwich on a de Buyer mineral pan as opposed to the stickier mess with Chantal enamelware or a stainless steel pan. Also, you have to use these pans frequently (like carbon steel or cast iron) in order to maintain the patina and avoid rust. Expect the pan to get used several times a day, expect a rustic black patina/film, expect to keep it dry and rust free, and you will be satisfied. I am now considering the mineral grill pan because I want grill marks on some foods.

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I really like these pans they are very heavy and great for searing meats and I have good experiences with some pan frying. I read one review where they did am involved seasoning method with different fats and oils in stages of baking in the oven and cooling. I tried this method, it seemed to work well initially. The outside seems to have kept the same seasoning but the inside season finish flaked off the first time I seared some burgers. The burgers cooked wonderfully in the pans it is just that the finish reverted back to more of a bare metal. If I had it to do over I would just follow the instructions that came with the pans. That is boiling potato peels in water etc. It is amazing how dark that potato water gets. Then just heat up the pan with some Crisco or lard or peanut oil and heat it up let it cool and put it away. The seasoning is coming back the more I use them I will have these pans for the rest of my life. They are very thick and heavy.

Just follow the instructions and clean with hot water, scotch-brite or similar and no detergent and wipe dry with paper towel and coat with oil before you put them away. Treat them almost like a crepe pan. The largest pan I haven't found that much use for so far.

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I'd been using hard-anodized aluminum pans for years but was never satisfied with them. Food would stick no matter how hard I tried to season them. Finally, when the anodized finish on them began to wear away, I decided it was time for a change. I did not want to use a non-stick pan because of concerns about posible toxic properties of teflon. What I wanted was a good quality pan that would not stick and would last for years.

I did a lot of research on different types (stanless steel, aluminum, cast iron, etc) and different brands (Calphalon, All-Clad, Cuisinart, etc). Based on my research and product reviews the De Buyer Mineral Steel pan seemed intriguing. It's made of iron and is supposedly eco-friendly. And compared to other higher end pans the price was quite reasonable so, even if the pan wasn't that great, it wouldn't be a major investment.

I purchased a single 10 inch De Buyer fry pan. I was really excited when it arrived after just a couple days. I seasoned it (by the way, check the review by adx442 for an excellent method for seasoning. It can be found here: http://www.amazon.com/review/R3NKFHCDJWZXBP/ref=cm_cr_pr_viewpnt#R3NKFHCDJWZXBP ) and was ready with my first experiment, sauteed chicken breasts.

I was absolutely shocked at what a difference this pan made! I didn't need a spatula to flip the chicken; I could turn them with a fork. Not only that, but they developed a delicious brown crust that I never achieved with my old pans.

And the next experiment? Scrambled eggs. I slid them into a hot pan with a little butter, waited, and stirred them with a spatula no sticking! And clean up was easy. Just swish the pan with a sponge with hot water (no soap, of course), dry, coat with some crisco, and the pan's ready for its next use.

After I'd used this pan for a couple weeks, it developed a lovely patina. I was so pleased that I went ahead and ordered the three piece set of De Buyer Mineral Frying Pans.

I've been using my De Buyer Mineral Pans for a couple month now and am very happy. (My Calphalon pans, in the mean time, are accumulating dust!) The surfaces are consistently non-stick and, unlike mentioned by another reviewer, there is no surface pitting. The only minor complaints I have are that

the pans, especially the largest one, are rather heavy. Transferring food from the larger pan to a dish can be challenging

the interior dimensions are smaller than expected, Pans from other manufacturers with similar external diameters have larger surface areas. So please take this into account.

Overall, I am extremely pleased with my de Buyer pans and I expect that I will never need to purchase another pan again!

Best Scanpan Classic Covered Saute Pan 3.25 QT Deals

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List Price: $229.00
Sale Price: $141.35
Today's Bonus: 38% Off

We got a large sauce pan, 1 small and 1 medium size fry pans.

I was very excited the first time we got our Scanpans. I read about the new technology surrounding this product that supposedly to be non-stick for many years. Now, we only have the big sauce pan left. We have to throw away the 2 fry pans.

To give it some credit, they lasted a couple of years before it started to peel off (actually not peeling off like a teflon. It starts to have some tiny holes on the surface which grows in size as you use it. Then finally when we see the metal base, we got worried that pieces of those non-stick surface gets to our food that we decided it's time to get rid of it). The non-stick properties starts to wear off before it lasted a year.

Pros:

-heavy and thick to distribute heat evenly

-Handles are oven resistant so you can actually use it to cook in the oven

-Well made, great construction. Durable.

-The glass cover is absolutely wonderful. We use it on different pans in the house. It is nice to see the food while it cooks. It will lasts more than the pan itself.

-Oven safe, including the cover

Cons:

-Not as non-stick as teflon. And non-stick properties continue to deteriorates as you use it. Approximately a year.

-Not a good value. For the price, it should last much longer.

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Like many other reviewers for Scanpan pieces/sets, my experience with this cookware has been awful. I've tossed a complete set out after just four years of use. I'm aware there is a warranty, but why replace bad with bad? Besides, the process for warranty replacement has less appeal than a root canal. It's a joke.

YOU REALLY OWE IT TO YOURSELF to check around on the Internet for consumer feedback/reviews on this overpriced and overrated cookware. Again and again you'll read about how the nonstick surface eventually discolors, then forms little bubbles, the surface degrades, then finally loses all its nonstick qualities. Take the time to read customers' 1-star ratings here on Amazon for both sets and single pieces, and you'll read the same thing over and over again. SERIOUSLY, FOLKS, THINK TWICE.

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I own 2 of these 11" saute pans which became defective after 1-2 years moderate use.

On 11/15/12 I called Scanpan and described the issues i was having with mine. The representive named Allen told me about Scanpan's lifetime warranty. Allen was completely confident that these issues qualified me to receive new replacement pans. These pans are expensive compared to other leading manufactures of non-stick cookware, so I was glad that the company would replace them.

I followed Allen's instructions on how to send them in, obtaining a return authorization, packing and shipping the pans in to the address provided though at my cost.

A few weeks went by and i did not receive anything from Scanpan not even a phone call or email updating me on the status.

So i called on 12/4/12 and spoke to Michael, who informed me that my pans do not qualify and i will have to pay to have them sent back to me. Upon asking to speak to a supervisor Michael told me that he is the only one in this department and it is his call as to everything that goes on there.

This is terrible customer service and even after telling Michael that Scanpan just lost a customer he didn't care and didn't do anything to attempt to resolve this issue. I am very upset, not only am i being told that my pans do not qualify according to 1 grumpy representative, but i am also being told that i must pay for getting them back. What kind of company is this?

I called Allen, whose idea it was for me to go through this in the first place, and relayed the situation. After a week of phone calls back and forth, all he did was ship my pans back to me.

This was a huge waste of my time and resources and, needless to say i am not interested in their overpriced underperforming products anymore.

Honest reviews on Scanpan Classic Covered Saute Pan 3.25 QT

I've used my Scanpan 11 inch Saute Pan for more than 12 years now, and I've finally worn it out! It's a really good pan, and I'd recommend it to anyone but the very serious home chef. It really does take metal utensils (it even benefits from a good scrubbing with steel wool now and again) and the bottom is still flat. After more than 10 years of regular use (and occasional abuse) the ceramic titanium non-stick coating has finally given up, however, and it's beginning to "chip" (it now has pits in the ceramic coating that are anything but non-stick).

It's a wonderful pan, but it does have a couple of drawbacks. The large domed glass lid that comes with the pan is heavy and I've always been a little nervous when handling it. I've received countless burns on my fingers when lifting the lid from the hot pan: The large plastic knob on the lid has a metal ring that connects it to the lid itself, and when you grab the knob you have to be really careful not to touch the hot ring (you basically have to grab only the widest part of the knob and not aim for a good grip underneath that part, which is the natural but painful thing to do). I've also shied away from using my saute pan in the oven because of the plastic handle, even if the manufacturer does claim it to be oven-safe up to 500 F (I'd rather not try it than find my oven with a melted plastic handle on the bottom). I also on occasion found the pan to be too small for my needs. It'll saute half a chicken, but if you try to put a whole chicken in there, the parts will be crowded, and you'll end up steaming it rather than sauteing it. 11 inches is just not big enough for that, it seems.

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I love this pan!! It is very high quality and the price here is hard to beat. These pans clean up and cook like nothing I've ever used. I think they will be around the kitchen a long time.