Reviews of Cuisinart Contour Stainless Open Skillet with Helper Handle

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List Price: $40.00
Sale Price: $19.00
Today's Bonus: 53% Off

I received it as a Christmas gift from a friend when I mentioned my worries about the teflon. It is a wonderful skillet that I use every day. It is important to use PAM or some kind of spray to prevent the food to stick to it and to wash and dry it after each use. Low to medium heat to prevent burn marks. If it gets any yellow mark (hopefully you do not burn it), you may use "Brillo" softly to remove any stain (I have done this and it did not cause any damage). You may also use 1/2 vinegar 1/2 water (for a few lets say about 10 minutes). All that works for me. My skillet looks almost like new after constant ever day use for more than 3 months. I love it!!!!!

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Bought this during the holidays, actually very beautiful (I suppose an odd thing to say about a kitchen utensil, but it makes your kitchen look that much more designer, lol ;) ).

Works just as the ad says, easy to clean too.

Ok, here's the tip, if you need a great fitting cover that's just as shiny, has glass viewing too, & a steam vent, do this:

RSVP UNIV-G Universal Lid w/Glass Insert, by Endurance. Sold on Amazon. I have it too, & it fits perfect.

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Hint: Use olive oil spray or liquid for easy non-stick cooking. I swear by stainless steel--I don't use teflon due to the release of toxins during cooking.

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We decided to try a couple of individual pieces before committing to a complete set. This skillet was the first to arrive and we tried it out at lunchtime by frying an egg for a fried egg sandwich. I had read reviews of the complete sets where people had complained about eggs sticking. I can't imagine what they were doing. They must have put an egg in a dry, hot pan. We put a little butter in the cold pan and heated it up before cracking the egg. The egg rolled around in the pan like it was on ball bearings. No sticking. This pan only requires moderate heat. It works great and looks great. I can't wait for the big skillet to arrive. I'm sure that I can convince my wife to spring for a complete set of this fine cookware.

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This replaces a Tefal equivalent where the non-stick coating was starting to go.

This pan has a very solid base, and it works well on our gas range in that even at high, there were no hot spots allowing for even cooking, and the pan heats quickly too.

We were worried about straight stainless as opposed to non-stick, and we were surprised that the food doesn't attach that easily to the surface.

Cleaning with a plastic non-abrasive pad worked well, no soaking necessary, that may change after the pan gets more wear, but so far, very pleased.

The handle does not get hot or warm, even on our biggest burner at max heat after 15 minutes searing we can hold the handle without getting burned.

The sides are not the thickest metal but the pan does not flex and the build quality we found excellent compared to our other pans.

This product looks identical to the Emerill line except for the branding Cuisinard.

We're sold on this particular build quality, the next time we need a pan or a pot, we'll look for the same product line.

ExcelSteel 3-Piece Aluminum Non Stick Frypan Set with Heat Reviews

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List Price: $39.99
Sale Price: $34.58
Today's Bonus: 14% Off

The three pans arrived on time. They are substantial with out being too heavy. The non-stick works extremely well for cooking eggs, etc with out using any butter or oil. The pans are attractive and the three sizes are a nice choice for different cooking needs and amounts. I feel, at the price I paid they were a good buy.

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Best Victorio VKP1008 Two-Pack Fruit Leather Tray Accessory for Victorio Deals

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As my title states, this fruit roll-up tray "works, just ok." The fruit still sticks slightly to the tray, but much easier to use than say plastic wrap (what I was using before I got these trays). If the fruit is not completely dry, the fruit will stick to the tray more. Make sure you evenly spread the fruit on the tray with a rubber spoonula. The first time I made fruit roll up on this tray, I did not spread it evenly, so the outside was thinner than the inside. Thus, the inside took much longer to dry than the outside. By the time the inside was done, the outside was verrrrry chewy. Still pretty good. Practice makes better! p.s. This fruit roll up tray does not fit the Ronco dehydrator perfectly. You can still use it, but it will be a little floppy

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I have two dehydrators. Each came with trays for semi-liquids like these (despite the name, they're not just for fruit roll-ups). I could not find any detailed descriptions, but these trays must be no more than half the thickness of the trays that came with the dehydrators. That by itself may not be a problem, but they were shipped--literally--in a plastic bag. In the course of shipping, they were bent, folded, and finally rolled-up to fit in my mailbox. I've had them in my dehydrator now for five hours, without any food, just to see if I can get them to return to their original shape. It looks like that is not going to happen. Where the trays were bent, a crease has been left in the thin plastic and looks like it has been permanently deformed. I would not recommend. I've never liked using plastic wrap, but that would work about as well as these.

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I was able to trim to fit my dehydrator. Worked well. No problems using them for making fruit roll ups.

Cheap All-Clad 7412 Master Chef 2 3-Ply Bonded Dishwasher Safe 12-Inch

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List Price: $205.00
Sale Price: $197.11
Today's Bonus: 4% Off

I found the handle to be extremely uncomfortable in the hand. It is too narrow and the deep groove digs into the hand. For this money, it should have a better designed handle, something more ergonomic: solid and round and contoured for a better and more comfortable grip.

It's a pity, because otherwise it's a superb pan.

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I really have to question how the other reviewer managed to conclude that food cooked in the Master Chef is healthier than food cooked in a traditional steel wok. Since this pan isn't nonstick, you'll have to use as much oil or even MORE oil than in a carbon steel wok to cook, because carbon steel absorbs oil as it becomes seasoned and over time becomes far less sticky, and thus requires less oil to cook with.

I'm not saying that this ultra-luxe pan isn't a great pan, but don't expect it to cook healthier food just because it uses multiple metals or costs several times as much as a cheap traditional wok. It's also questionable as to whether this pan transfers heat better than a traditional carbon steel wok, since the reason the aluminum core is inserted is partially because stainless steel doesn't transfer heat as well as regular carbon steel, so the aluminum is inserted to compensate. It might be true that the aluminum actually enhances it enough so that it can even beat out carbon steel, but I have my doubts.

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I was given All Clad Master Chef pans as a wedding gift 21 years ago and they still look fabulous (they hang from a rack). The chef's pan is versatile and one of my favorites; e.g., with the flat surface, I'll make some sauces for pasta in this pan and put the cooked pasta in the pan to toss (keeping everything warm); deep fry foods like calamari. I also think the long handle is much easier to handle than the traditional side handles on a wok. You cant' go wrong with this pan.

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Love this product. Added this to our set and it is a great addition. Would not buy any other brand.

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I've been using woks for a while and this is my favorite design wok. Although many asian chefs prefer the semi-circular woks with two side handles, I think this type of wok has it's own positive traits that make it worthwhile to invest in.

Many Americans and Asian Americans are used to using long handles to cook and when it comes to woks, this is no exception. Although using a round wok has its benefits in being able to stir things easier, the flat wok is necessary to keep the wok in balance given the long handles. Also, the long handles make it much easier to use one hand to flip over food than it does with the two smaller handles. To add to that, when frying in a wok, a flat surface gives more area for cook to fry in. Less oil to fry more stuff in.

Also, with All Clad's blend of metals, this wok does a better job than the traditional "machine made steel" woks normally bought by asian chefs. Some may argue about this statement but I think I'm right in this. If not better, at least healthier.

Reviews of Le Creuset Stoneware 2-Quart Covered Round Casserole, Cobalt Blue

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List Price: $90.00
Sale Price: $69.95
Today's Bonus: 22% Off

Love this casserole. One of the most surprising things is how easy it is to clean. We have had for three months and use it to replace our Pyrex.

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I love anything Le Creuset, especially in cobalt blue. This is a wonderful piece.

Buy Rachael Ray Stoneware 3.5-Quart Covered Square Cassersquare

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List Price: $100.00
Sale Price: $39.99
Today's Bonus: 60% Off

I can't say enough about how great this line of stoneware is. I happen to have this square piece along with six others. The color and design of each piece is so beautiful very modern and very unexpected on the table put a piece of this stuff out and start counting the compliments. People will be asking you where you got it all night long. I think these should win some sort of design award. I could easily see these in MOMA! I needed a new set of casserole dishes and I really wanted some that would compliment my Fiestaware collection. These are perfect. I've even had people ask me if these are made by Fiesta. Fiesta doesn't offer the pieces I needed most, and the price on Fiesta can sometimes be too high. With Amazon's 4 for 3 promotion, I was able to get what I needed from the Rachael Ray line very quickly and at a very reasonable price.

What I didn't expect was all the different uses I'm finding for them. I've been using all 3 of my Bubble n' Browns as serving platters/bowls for things like chips, muffins, etc. I used the 3 quart Bubble n' Brown to serve a huge order of Chinese finger food. I've even used the lasagna dish to bake a sheet cake.

The handles on each piece are worth the price alone. These are so easy to take from the oven and carry to the table that I never have to worry about burning myself again. It sounds funny but this stoneware actually makes me want to cook more!!

All of my pieces arrived in perfect condition with a quality assurance guarantee from the manufacturer. Over all I'm very, very happy.

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Let me start out by saying this has to be one of my favorite casserole dishes EVER! The color is kind of an orange-red when it is room temperature, but after it is heated up in the oven for a while, it actually becomes a much deeper red. I love the handles because they make it so easy to remove from the oven (something that is much more difficult with other brands). I bake just about everything in this...but the reason why it is my absolute favorite has more to do with the cleanup than with the baking process. The glaze on this dish is great and allows me to easily clean off even baked on cheese with the greatest of ease. I will definately be purchasing more from the Rachael Ray Stoneware line in the near future.

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The shape was wonderful for a covered casserole dish. The color was really beautiful and will be great for entertaining!

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I have a few different casserole dishes, but without a lid. I love this cassersquare. Bright brilliant colors, easy cleanup, great handle design.

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I got several of these in different colors and brought some to a party. Everyone was asking where I got them!

They are really ergonomic, and I love the design, especially the large and easy to hold handles. Really happy with this purchase!

Reviews of Shun BAMBOOTRAY In Drawer Knife Tray, 11-Slot

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List Price: $75.00
Sale Price: $59.95
Today's Bonus: 20% Off

I waited a long time for Amazon to bring this item back into inventory. Shun usually makes good products and this is no exception. The issue...it is virtually indistinguishable from any other bamboo drawer knife tray. I bought mine for $60 pre-tax...you might want to save some money and buy from another brand with similar styling.

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I wanted to leave a note that the width of these is misstated in some of the descriptions they're 9" wide at the base (8.5" wide at the top.) Unfortunately we ordered two to go into a single 17.5" drawer, and they won't fit, so we'll have to return them.

The knife tray looks great the pictures here don't really do it justice. This one seems to be better for holding large or long knives, but we ended up going with the Wustof knife trays because of size, and they do a better job of holding small knives, so it's a bit of a tradeoff between the two.

The reason I took one star off is because this tray is very cramped if you want to put similarly sized knives next to each other especially Shun knives with the fatter, rounded handles compared to classic German handles, which tend to be thinner, but taller. We have a mixture of Japanese and German styles, and both are too cramped in this tray for my taste, so keep that in mind when figuring out the layout you'd need use. If you can alternate long and short knives, you'll have plenty of room, if not, I think you will have a harder time than you'd like pulling a knife out of this tray.

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Excellent high quality product, it has a variety of slots for different sized knives. Fits a standard sized drawer. I was able to fit a dozen knives, more than half of them large sized and several with irregularly shaped blades. Nice alternative to taking up valuable counter space with a block, and the knives are always right at hand.

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I use this in my toolbox for storage of my knives. I am a chef and have way to many for other setting.

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You would think since Shun makes this for any and all of their knifes (which aren't cheap), they would fit in it better. Also it could be a little bit wider.

Reviews of Emeril by All-Clad E922SD73 Hard Enamel 13-Piece Cookware Set, Blue

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We got this set (in a black color instead of blue) for our wedding two years ago. Every piece is FANTASTIC. I've used single pans that cost more than this entire set that don't perform like these, so don't feel like you need to spend $1000 to get the best cookware.

The nonstick layer still performs like the day we got it after two years of use as our only cookware. Nothing sticks to these pans, at all! And that makes cleaning really easy. The aluminum construction means that the heating is extremely even. Even though the handles are all metal and riveted to the pans, somehow they stay cool enough to handle easily even while cooking. The glass lids make it easy to monitor how things are going in the pan. The strainers built in to the saucepan lids are extremely convenient for making lots of things. We'll make one or two small servings of pasta and strain them right out of the pot into a serving bowl. We stir fry in the big frying pan, and the flat griddle makes delicious pancakes. The cast iron pan is great for deep frying.

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Buy Joyce Chen 22-0050, Pro Chef 12 Inch Peking Pan Uncoated Carbon

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Had an expensive non-stick pan and it started to stick after a year so looked for alternative and found carbon steel seemed viable so gave it a try. The pan is very good quality with medium weight steel and good, balanced handle. It has a flat bottom so it works well on my gas stove.

The seasoning process took about an hour, but one thing that I did not expect was how much it smelled and the amount of smoke it generated. My kitchen and whole house smelled for 3 days afterwards. I probably used a bit too much oil.

After it was seasoned, I tried stir frying some chicken with vegy and wow it made a huge difference. It used to take about 12 minutes to cook over medium heat using the non-stick pan (because high heat destroys the non-stick surface). With this carbon steel pan I was able to cook on high heat and it only took about 6 minutes and it was much more flavorful! It's deeper so fits more ingredients and very easy to flip. A 3 course dinner took about 15 minutes to cook.

Is it non-stick? Absolutely! After cooking I rinsed it in hot water and scrubbed with brush then put it back on the stove and heat for a few minutes to dry it up then coat the inside with a few drops of oil.

For seasoning the pan, I would suggest using just enough oil to "coat" the pan and not so much that oil sits at the bottom otherwise it would turn into black tar. Just lightly coat it and burn for like 7-8 minutes until it starts to turn brown, not black. I have seen reviews where others do the seasoning on an outdoor bbq.

Overall, very good quality pan and truly non-stick when properly seasoned and a healthy alternative to non-stick. From what I have read, it's supposed to last a life time :)

Edit: After a few uses the seasoning came off and it started to stick so I re-seasoned it and re-seasoned it until it got completely black from too much burned oil. Wife hated it and made me throw it away. I scrubbed it as much as I could with steel wool then re-seasoned. I think I have finally found the right way. Forget the instruction that came with it. Here's what you do and it will take some time. Drizzle a tablespoon of oil in the pan and wipe it with a paper towel inside and out. Heat on stove until it starts to smoke then remove. Don't burn it. If it burns and turns black it's burned and you need to scub it out. Repeat the process about 2-3 times a day for at least 7-8 days. Then it will have a nice coat of seasoning. Now my pan is dark brown inside and black outside. I can fried an egg and make hashbrowns with minimal sticking which I use a spatula and it comes right off. YOU WILL NEED TO USE MORE OIL THAN NON-STICK PANs otherwise it will stick. I absolutely love my wok love love love!

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What I like about this pan:

1) Its not too big and its not too small. It is heavy but not as heavy as cast iron. I love the size and weight.

2) It has a larger flat bottom area than a typical flat bottom14-inch wok.

3) When a Chinese recipe calls for it, Peking Pan can be heated up empty over a high flame until screaming hot without damaging it, and there is no teflon to worry about.

4) The pan seasoned up quickly and turned black right away.

5) I think this is pretty much the same pan I bought back circa 1970s-1980s from Joyce Chen that was called Peking Pan, but which had a coating of some sort which eventually wore off and made the pan unappealing for me to use (I eventually threw it out). But while it was new and in good shape, I loved the way it cooked. This new uncoated version is the same size and shape and looks like it will never wear out. Best of all, it cooks just like the old pan did.

6) Its shape/design/weight make it great for lifting the pan off the burner and "tossing" the food like the pros do. If you have had trouble with this technique, this pan is well suited to learning and executing the pan toss technique.

7) This pan cleans up easily with an Asian style stiff bristle wok brush, and usually just a rinse in hot water takes care of it, but once a a while I will add one drop of detergent to the hot water for more thorough cleaning, yet not so thorough as to disturb the seasoned nonstick patina that develops with continued use of the pan. But either way, its quick and easy to clean.

NOTE: The one thing missing is a lid, but if you have other pots & pans, you can probably press another lid into service that will fit this pan perfectly anytime you need to cover the pan during the prep of a recipe that requires it. The other thing to be aware of if it isn't already obvious is that you shouldn't use it to cook quantities of acidic foods (such as a tomato spaghetti sauce) because they can potentially interact with the carbon steel and may impart an off flavor, and it can also break down the seasoned coating during prolonged contact with such foods. Other than that, I reach for this pan CONSTANTLY. Love it.

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This is a great wok. Unfortunately, I was too eager to get started and didn't read the instructions about seasoning it before use. Neglecting that important step resulted in food sticking to the surface. After I scrubbed all the food residue off and performed the seasoning routine as instructed, it has been great and stick free. (I try to avoid the stick-free coatings found on most pans.) The size and ease of handling this wok met my expectations. I recommend it.

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This pan is a perfect size for my husband and me. The price was good, it works on my induction stop top, and it heats quickly and evenly. I am very happy with this pan....and it is the 4th one I have tried over the years.

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I was waiting eagerly for this wok, it's larger on the bottom than I expected. I really like the size. It's a little shorter in the rise of the side of the pot but it does not affect how you use it. I used to have a full size wok but when my daughter left it went with her. I need a lid and will buy one locally.

I followed the exact instructions on preparing it for seasoning, by boiling water and then scrubbing it with a steel wool scrubber inside and out, then seasoned it on medium heat for 10 mins and rotating the sides to heat them up too.

I used it and it works well! This is a good size for singles.

Sophie Conran Celadon Lasagne / Roaster Review

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List Price: $35.00
Sale Price: $28.00
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Pretty color and nice design. Bakes very evenly and can go right to the table. Well constructed and the slightly unconventional shape is eye catching. Very good value.

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Nordic Ware Pro Cast Zoo Animal Muffin Pan Reviews

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List Price: $29.99
Sale Price: $18.99
Today's Bonus: 37% Off

Oh my goodness; when one of my grandchildren told the School that his Grandma cooks and makes BUGS and cooked up animals from the ZOO; well, the School called, especially to the fact that their child was bragging of how good Monkeys were... all of us just about died laughing!

I then said I would have a surprise for them .... I bought in BUGS and ZOO Animals (Nordic Ware also makes Garden Bugs get that too; there are others that are fun and wonderful cake toppers even for WEDDINGS!) and making them into muffins using up the mini-chocolate chips I had stored in freezer then decorated them. Taking them to School; they were all just astonished! Every child had a Zoo or Bug and as for the Teacher, well, she had to have the Goldfish" which I had it to look like Nemo for they would all be fighting over it.

She had searched high and low for these things until she caved in to call the child's parents to find out where is these animal pans? They didn't know, had to ask me which I told them originally I have had them for years (Nordic), but they just got old the Zoo Animal pan originally had a Tiger while in lieu of the Tiger's place is now a Whale I am still debating on another purchase of the new version. I had already purchased the replacement of the Garden Bugs and recycled the old one.

HERE IS A HANDY TRICK Whether it be cake or muffin or what-not; if you have a fast oven, turn it down by 10 degrees and let it bake just for 10 minutes longer.

It pays to use BUTTER type PAM or PAM "Floured" Spray (if that is available) than the regular PAM Spray or a Store Brand; spraying it as if you were spraying a spray paint motion; turning the pan around so that it covers all the areas and then wipe with a paper towel or clean towel the top part.

I do not use a toothpick in middle to see if they are done. I use a thin prong fork (old vintage) which I had cut off (it originally had 4 prongs) to 2 prongs in 2 areas) for small baking; touching the fork itself will tell you if it is hot and cooked, not just seeing if it is clean coming out.

HOW TO MAKE THEM COME OUT FLAT BASED or BOTTOM: Let it sit for at least 3 minutes, using a flat heat proof pan, not recommended to use wax paper at this point; turn that heat proof pan or dish upside-down on top of the Nordic Ware Pro Cast; with oven gloves or mittens; quickly flip it over and allow to cool, this will cause the bottom ends to become flatten and smooth for at least 15 to 20 minutes. If the item is a cake, you can now use a large spatula as not to break or crack it and transfer over to a wire rack to further to cool on the cake rack. If your cake rack is wide, it is a good idea to put wax paper over it and poke holes all around it using a fork or blunt knife, then turning them once about half hour later. It will make a tremendous difference here. This is from my own personal experience.

I have had other brands and generic types of pans, but none stood up or held up as superior as Nordic Ware, especially when details are imperative! (If you are a Cake Designer to Caterer this is your reputation on the line!)

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I wasn't sure if the cakes would come out as cute and pretty as the mold, but they really do! Since I'm not big on baking or cooking, I didn't go all the way and decorate them (and my little one hates icing anyway!), but it didn't matter they still looked great! (And I think if you were to put icing on them, you'd really have to go all the way with different colors, crystals, etc. because then you'd lose some of the detail when you cover it up with the icing, so you'd have to work hard to bring it all out again!)

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My Grandson and I had fun while making these little cakes. Hint: Use the cake recipe that is listed on the back of the cardboard wrap, a regular cake mix is not dense enough to form properly. I also bought the Train and Train Cars, the bugs and the dinosaurs

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this is the second Nordic ware item I have bought from amazon (I highly recommend the backyard bugs pan: butterflies, dragonflies, ladybugs, and bees) and I am extremely satisfied all over again! I love this pan, bought it for a baby shower cake I made and the faces turned out crystal clear for me to make out of icing. *tip from me, if you dye the batter of the cake with food color (gel not liquid) for example, blue batter for a whale, whatever cake part is left without icing still has beautiful color and looks great with the dyed icing as well! :)

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Cakes come out easily but some details are lost due to bubbles in cake. I think I will have to try another cake recipe bc sponge cake has so much bubbles.

Review of Charles VIANCIN Silicone Reusable Waterdrop Steamer Lid - Perfect

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Because it is so flexibe it works great on all sizes of pans and microwave dishes. Love that it vents the steam.

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This is absolutely the best lid I have ever come across. I am using it to cook my veggies in a skillet and it seals so tightly!!!! I is just an amazing product!!!!! very heavy duty also.

HFA 204535-250W Aluminum 3-Compartment Oblong Tray with Board Lid Review

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This product was good because it holds enough food for a modest dinner. But when I reheated the frozen meal & tray at 350 in the oven I discovered that the lids had a plastic inside lining that shrivels up. I used to see these trays in our senior meal program and they had a true foil backed cardboard lid. You could throw the meal in at about 390 F. for 45 minutes with no problem. These trays suffer at 350. Now I take the lids off and cover the trays with foil before heating. Cooking a lot of food in one night and freezing a weeks worth of meals helps save me time. I can toss the spent trays in the recycle bin and all is good. I do wish they had a true foil lined cardboard lid.

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Review of Calphalon 10-in. Commercial Hard-Anodized Omelette Pan.

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List Price: $75.00
Sale Price: $69.99
Today's Bonus: 7% Off

This pan is everything advertised. It is as non-stick as you can get without the dangerous coatings. My chef friend recommended that after cleanup and drying I coat the pan with oil. I use olive oil each time and the pan is becoming more non-stick with each use. You will have to change your cooking techniques: pre-heat the pan with no oils in it; don't soak for hours in soapy water (just a few minutes and it cleans up fine), use MUCH lower temperatures to cook beautifully and successfully. The pan is not too heavy and you can buy a glass lid for it from Amazon. Of course, Amazon was once again great to deal with and my order arrived quickly. This pan is worth every penny and I will be filling my kitchen with other sizes of the same type and company.

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Calphalon's Hard-Anodized line is the best. They heat evenly, are easy to clean, and are still not too heavy. I'll buy nothing else.

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When I ordered this to replace a non-stick skillet I had left on high for 10 minutes or so, I thought it might have been non-stick. First use proved it had to be greased first. I began using half oil and half butter. Worked fine. After cooking a nice rib-eye, I scraped the bottom to make a fond, adding a bit more butter and oil, turning the heat up and adding some chicken broth. Poured the sauce on the steak and it proved to be superb. I have other non-stick skillets, but this will be used for steaks (and "omelettes").

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I got this pan for car camping. I spend a lot of time at music festivals and I cook. Specifically, I cook eggs. This pan is great...about the same in terms of nonstick as a seasoned cast iron skillet but lighter and I don't need to worry about maintaining the seasoning. Before you ask, no, it isn't as nonstick as a teflon or other nonstick finish pan. On the other hand, the anodized finish will last for years, rather than the one-year use of a sprayed-on finish. And you don't have to use a plastic spatula, and you don't have to worry about eating the finish! Just get it good and greasy and preheat it and it works very nicely. Oh, a few other things to point out: the handle stays cool, and it is riveted on with stainless, not aluminum rivets, so it should stay on well.

If you are like me and hate the waste of throwing away another nonstick pan every year, this might be the pan you are looking for.

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I would buy any Calphalon commercial pan. Longest lasting cookware I've ever owned I use this pan and the Everyday pan ... every day!