Review of Granite Ware 0730-2 Pressure Canner/Cooker/Steamer, 20-Quart

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List Price: $112.95
Sale Price: $94.99
Today's Bonus: 16% Off

I had never had a pressure canner or cooker in the past. I do a lot of canning/preserving, but had always done the basic "hot bath" type for pickling & jellies. I needed a decent pressure canner so I could (safely) do low acid veggies & meats. This item was given to me as a gift. Just used it today and it is very easy to work with. The instruction manual was precise and to the point. So much so, I was glad to have my canning book and some other info on pressure canning from elsewhere as it seemed they assumed you had already used one in the past. But I won't mark it down in rating for that. Could just be me and my interpretation issues. This Granite Ware 0707-1 21-1/2-Quart Steel/Porcelain Water-Bath Canner with Rack is a heavy duty, quality made item. Looks to last me years of service.

Anyhow, if you want to pressure can some quality foods for storage, be that veggies from your garden or the local farmer's market; or make up your favorite baked bean or beef stew and can it for later use, this is a great cooker to invest in. This will hold up to 7 quart jars, OR up to 8 pint jars, OR up to 24 half-pint jars (using both the canning rack and the strainer rack).

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I bought this after seeing it advertised in a garden catalog and looking for a better price online. I have a regular pressure cooker and a canner, but I wanted to be able to can more fruits and veggies, and I was sold by the ad on the box (not shown here, shown on other product pages online for this model) that advertised you could steam 60 tamales in it. I'm still trying to find out how to do that, as the steamer comes with NO recipes and almost no information at all in the manual.

This is the first time I've used a pressure canner/steamer and there was a bit of a learning curve. My regular pressure cooker came with a great manual with precise instructions and cooking times, recipes, etc. and I expected that with this one. This barely has instructions on how to put it together and operate it, plus one chart about cooking times. I've had to research everything online to be sure I don't blow up the kitchen. :)

That said, it is a great product and we've used it a ton this week. My husband and I put up a lot of produce this time of year and we've canned 8 quarts of apple pie filling, 20 pints of applesauce, 2 quarts of condensed apple juice and 9 pints of pickles -and that's just in a few days. I'm sure we'll get our money's worth from it! Once you get the hang of it, it is easy to use and I love my new canning options.

One last note-I bought this less than a month ago and it was $20 cheaper than it is today. There were no reviews then and now there is a positive review, so I wonder if that and a few purchases triggered a price increase? You might want to watch the price for a short time and see if it continues to fluctuate.

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I have been canning for a few years now, and decided to take it to the next level, more foods more canning. The water bath method si not possible for a lot of foods so it was a necessary purchase. I looked at a bunch, as I am sure that you did and finally settled on this one. I could not be happier. The packaging was very well done, and shipped in just a few days. The cooker itself is very sturdy and well made. Cleans easy, loads easy, works great, heavy duty construction.

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This canner is big. It can fit 8 pints and 5 or 6 quart jars. It is very nice quality and the annodized bottom didn't discolor like my Presto pressure cooker did. The jar rack is very nice quality too and a nice bonus. This canner may come at a lower price but it is super-high quality.

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After my first use, the coating on the wire rack came out melted and almost burnt looking. There was plenty of water in it right up to the 3" mark. So for a "new" wire rack, it looks very old and worn. Also, the jars don't sit evenly on the rack without some wrangling around. I'm new to canning and enjoying it, but I found it strange that while this canner will hold 7 quart jars, using pint jars only allows for one more jar, 8. It seems that if this canner were manufactured just a tad taller, pint jars could be double-stacked and allow for a more productive use of pint jars. 16 pints or 7 quarts would be a nice option. Also, it would be nice if it came with a gauge.

But it does work. Still disappointed in the rubbery-coated rack melting and burnt-looking after the first use. And it's getting worse with each use. It doesn't affect the usability of the canner though. Someday, I would like to get one of those gasket-less cast ones....the expensive one.

Berndes EcoFit Pearl Ceramic Coated Cast Aluminum 11-1/2-Inch Review

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List Price: $219.99
Sale Price: $140.49
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The ceramic is stronger and lasts much longer than other non stick coatings. Quality Berndes construction with a nice thick, heavy bottom. The lid is well constructed and fits well. A great addition to my kitchen.

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This item doesn't look like a new one, the box was opened. A poor quality coated with the ceramic, it's not worth it.

Discount Iron Chef J65-0030 1.8-Quart Sauteuse with Bamboo Handle and Lid

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List Price: $75.00
Sale Price: $19.99
Today's Bonus: 73% Off

This sauteuse is pleasing to the eye and more importantly a pleasure to use. Much, much lighter than my other (Lodge) cast iron pots and pans. Bamboo handle is easy to hold and is "stay cool". Pan is easy to clean and and conducts heat evenly. I also have the 8" skillet and the 12" skillet.

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Review of Bookshelf Rack in Hammered Steel w Chrome

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List Price: $108.21
Sale Price: $75.75
Today's Bonus: 30% Off

As you can see by the other reviews, this is a great pot rack. However I have some very useful information if you want to purchase it. The rack was well designed and the mounts were spaced properly so that you screw the pot rack directly into the studs.

There is a major flaw...the screws that they provide are only 1 1/4 inches long. My kitchen has 3/4 inches of plaster before you hit a stud and the rack is about an 1/8 of an inch wide. That means the screws only bite into the stud a total of 3/8 of an inch. The result...during installation the pot rack ripped itself out of the wall. So I found a better way to mount it.

My solution cost an extra $1.77. I went to Home Depot and I bought five 1/4 by 2 inch lag screws and five 1/4 inch washers. I had previously measured and marked the three mounts on the main unit prior to installation. I then predrilled the holes with a 3/16 inch drill bit. Predrilling is very important, you don't want to split the stud when putting the lag screws in. And of course check your measurements so you don't miss the studs or put in any extra holes in your wall.

Next put the washers on the lag screws and use a ratchet to screw them in place. Once the main portion of the rack was in place I installed the 2 supports, predrilled each hole, and installed the remaining lag screws.

This pot rack is easily 10 times stronger than it would have been with the original hardware. I would hang cast iron cookware off of it without hesitation. It looks great in the kitchen and is ultra stable. I highly recommend the pot rack so long as you replace the original mounting hardware.

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Like everyone else, I love this rack. One of the benefits of this wall mounted rack, as opposed to a rack suspended from the ceiling, is that you can hang and remove pots without worrying about unbalancing the rack and having things slide around or fall off. The downside is that this rack may be a bit more work to attach. My building is quite old and the wall studs weren't spaced 16 inches apart, as this rack requires. If you search the web for "how to hang a pot rack" you'll get all the extra info you need to deal with this and other problems not covered by the very brief instruction sheet.

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I love this rack! Not only can it hold all your pots, it has a upper shelf as well. I keep my bread up there! It's very pleasing to the eye! Highly recommended! Easy to install too!

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I have to admit that I agree with one of the earlier posters, the finish is nto attractive at all. It looks as if it was painted with splatter paint. I've returned the item and decided it's worth it to pay a bit more money for a higher quality product.

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We don't have an island or anywhere else in the kitchen where we can hang a ceiling-mounted pot rack, so this wall-mounted rack was the perfect solution for us.

Mounting was easy, but as other reviews stated, I used my own hardware. I had some longer deck screws that I knew would grab hold of the studs better. With those, I could do chin-ups from this thing now.

It fits all the pots and pans from the new set I just bought my wife for Christmas, and it looks great. This rack is an excellent value.

Calphalon Unison Nonstick 12" Round Grill Pan Review

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List Price: $150.00
Sale Price: $42.49
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I'm an outdoor grill cook -big time. I got the Calphalon Grill Pan as a birthday present, and I must admit I wasn't too enthused. Why would you want to pretend to grill indoors, right?

Well, a nice steak and a rainy day gave me the opportunity to try my pan. I cooked the steak over medium heat on an electric range, and the results were fantastic. I ate the tenderest steak I've ever cooked on a stovetop, rivaling the tenderness I get from the grill. Sure, you can't mimic the flavor of cooking on an outdoor grill, but the look (grill marks) and tenderness were identical. I got a slightly sauteed taste because I had a trace of butter and oil in the pan -enough to make a thin layer coating the bottom. The taste was definitely different from an outdoor grill, but regardless the meat tasted excellent. I seasoned it just like I would for the grill before cooking.

Being a natural skeptic, but enthused by the results with the steak, I decided to try the pan again cooking boneless chicken breasts. Same results! Super tender, juicy, and great looking meat came out of the pan. I'm sold. This is the pan for me when cooking grill meat indoors.

The secret to nonstick is to let the pan heat up fully over medium heat (no higher) before putting the meat in the pan. Putting a little butter and oil in the pan, and waiting until the butter turns golden brown lets you know when the pan is ready to use. Soaking the pan in warm water immediately after cooking makes for easy cleanup. Enjoy!

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I purchased this Calphalon Unison Nonstick 12 Inch Round Grill Pan along with the Calphalon Unison Nonstick 12 Inch Round Griddle Pan and love it! The "nonstick sear" surface used on this grill pan does just what it says, giving just enough grip to hold meat in place while still releasing easily when flipping the meat or removing it from the pan.

I will confess that I have not used this pan anywhere near as much as the griddle, but that is simply because we do not grill a lot of meats on the stove. I have done several steaks, however, and they came out juicy and delicious. I'm usually a picky eater and never eat the fat on a steak, but this pan cooked a ribeye so well that I ate the whole thing! The grill surface kept the meat from frying on the bottom, but it still retained plenty of moisture and all the flavor. (These steaks were not marinated, just seasoned with salt and pepper.)

The main points for this pan are:

* Nonstick (just enough grab for cooking meat, but nothing gets stuck to the pan)

* Oven-safe (have not tried this pan in the oven, only the griddle)

* Easy to clean (wipe with a paper towel first to get the grease)

* Handle stays cool while cooking (except in the oven)

* Large size can cook more food at once

While I have not tried cooking anything but steaks with this pan, it is by far the best grill pan I've tried. It probably won't see quite as much use as the griddle pan, but I don't see myself cooking a steak any other way from now on. Highly recommended.

Note: As with any nonstick cookware, avoid using metal cookware. I bought a set of silicone-coated tongs for flipping steaks and they work great.

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I have tried numerous grill pans from brands like Cuisinart and Emerilware (and some other crap brand i can't think of). All of these were lacking for one of the following reasons: bad size, not dish washersafe, general crappiness. This grill pan suffers none of these issues. Dishwasher safe being of particular importance. Everyone knows philyodaddy doesn't do handwashing. Hand washing is about as much fun as scrubbing toilets and drinking Genessee Cream Ale.

In summation, I'd say its the finest piece of cookware I have purchased to date. At the low, low price of $39.99 (I see now it is $49.99 and still great value!), I should have bought two of these bad boys. It may surprise some of my review readers, but I am a wizard with meat and this brings my kitchen game up to the next level. I cooked the crap out of some nice lamb chops yesterday. If I had any friends, they would have loved them.

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I have had Calphalon cookware for 20 years. It has never disappointed and this line is no different. I bought this pan to do Bison steaks and burgers and it is fabulous. Last night I had done a few onions in the pan first and then the burgers so it was pretty well carmelized down in the grooves and really a mess. I thought there was no way this was coming clean in the dishwasher. Well it did!! Pristinely clean like new. My old Calphalon grill pan without the nonstick surface is going to Goodwill today.

Furthermore, if you don't know it Calphalon is one of the rare companies left in America that actually stands by their guarantees. I have had several pans replaced over the years because of the kind of stove I have. When they say "lifetime guarantee", they mean it!

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I purchased this pan because I love to grill but I'm not always in the mood to fire up the Weber outdoors. Having used it now for a couple of months, I have to say that I absolutely love this thing. I've grilled chicken cutlets, chops, burgers, bacon, and steak and everything turned out great. The pan is large, made of solid construction, heats uniformly, and is easy to clean. The design allows the meat to cook above the grease and the grill lines on the cooked meat are impressive. With chicken and chops, I use a light coat of olive oil and have had no difficulty with clean-up with a sponge and some dishwashing liquid. Just follow the instructions, bring it to heat gradually and let it cool completely before putting it in water so it won't warp. The pan looks as good as the day I took it out of the box. I'm now a big fan of Calphalon Unison and also purchased the Unison nonstick saute pan. A great value for the price in my opinion.

Review of Maxam 17pc Kitchen Tool Set

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List Price: $65.20
Sale Price: $22.70
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I bought this product based on some of the other reviews. The set looked like it had a bunch of useful items and the price was much lower that much of the other stuff out there...lesson learned. The quality of this set is horrible. The spatula melted on the 1st use. The ice cream scoop BENT first time I used it! Nothing in this set looks like it will withstand normal use.

I gave it 2 stars only because it was cheap and a couple of items (e.g. the noodle scoop) should be usable.

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most of the tools work well enough for what they were intended for but they are not that sturdy, but they are about half the cost of the kitchen aid and you get more items. i'd much rather half the oxo but $75 is a far cry from $16 so there you have it. only two items seriously disappoint, the ice cream scoop is completely worthless trash and the pizza cutter is pretty flimsy, as for the items melting like another reviewer stated, any type of plastic will melt if you leave it in the pan, you are not supposed to cook them.

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I give it five stars because it looks better in person and the material is strong. It seems to have more pieces that I originally thought.

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I did a lot of research on the best combination of utensils sold in groups and this has all you need for that first apartment/house/dormitory. All items that you'll either need every day or once/twice a year!

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This is NOT a sturdy tool set! The large spatula was already cracked in half when I opened the box. The box was yellowed like it's been sitting around for a long time in a store or in too much light, so I question how old it was. It had everything I needed to use with nonstick cookware, but I returned it and ordered better (more expensive) tools. Go with Orka, Oxo or Calphalon kitchen tools and you won't be disappointed!

MIU France Set of 2 Silicone Pot Holders, Red Reviews

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List Price: $15.99
Sale Price: $15.37
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Be aware that under high temperatures silicon hot pads become very slippery, almost teflon like.

I've always liked silicon hot pads, largely because they are easy to clean. Last night I learned that they have a dark side.

I was pan broiling a couple of thick filets in a cast iron skillet...sear side one for five minutes, turn, sear for another minute and then put the skillet in a 500 degree oven for five minutes for a medium rare fillet (something I've done many times). Moving the cast iron skillet from the cook top to the oven with the silicon hot pad was completely comfortable and I felt totally in control. Five minutes later when I attempted to remove the skillet from the oven it was if the hot pad had been oiled. There was no way to control the skillet and I could not avoid dropping it. I recovered the hot pad, assuming I had just lost my grip, and found myself in exactly the same situation as I picked the skillet up off the floor, juggling a blazingly hot mass of iron with no hope of getting a stabile grip on it and trying to avoid burning myself and the kitchen floor. In the end I did a better job preserving the kitchen floor than I did my thumb and forefinger. Strangely, the silicon did a good job of insulating me from the heat (when it hadn't yet slipped away leaving me holding a 500 degree iron handle), it just didn't allow me to hold on to the skillet in anything close to a controlled fashion.

Bottom line: Silicon behaves differently at high temperatures and looses its ability to grip a hot surface. Don't attempt to use silicon hot pads to handle truly hot materials.

I pitched the hot pad because I don't want my wife or children to ever find themselves in that position.

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I absolutely love these potholders!!!! I have four sets of them. They are great as potholders but they also have other uses. I place them under cutting boards to keep them from sliding on the counter when I am chopping. I also use them to keep bowls firmly on the counter if I am whipping cream. I also use them as trivets when placing hot pans on my counter top.

My only caution regarding this product is that you need to be aware of the location of the hole in one corner of the potholder. I didn't pay attention one day and got a nasty burn pulling a very hot pan out of the oven. If you are a bit of a klutz, like me, best to keep 100% aloe in the house just in case you do what I did. Repeated applications of aloe took the burn out of the fingertip in a few hours. I was very fortunate. I hope this doesn't happen to you.

I highly recommend this product.

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I love these. Yes, they are a bit stiff compared to fabric potholders, but they are much sturdier and more useful. They offer complete protection regardless of the heat of a pan; they don't conduct heat when damp or wet as a fabric potholder does; they don't burn or stain; they can be quickly washed and immediately used again. They can be used as a temporary trivet to protect a countertop. And they have a bonus use, as a very good way to get a grip on jars or similar items that are hard to open. (I use mine to unscrew the faucet water filter when it needs to be replaced.) Mine are a true fire-engine, primary-color red, neither dark nor orange. I'm more concerned about function than making my entire kitchen matchy, but if you are looking for a subdued shade, these might not be to your taste. I like red because they are easy to spot on my countertop and they remind me that the pan will be hot.

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As previously mentioned, while they call this red, it is really a burnt-orange. If you are trying to match some other red beware!

The potholders themselves are very functional and if color isn't an issue, then buy these!

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These are very good for larger pots and pans, not so much for things you might need more dexterity for (say, holding a metal spoon, adjusting a folding roasting rack, or picking up a pot lid by it's knob.) They're about the thickness and have about the same flexibility as a weekly magazine. I've found that placing my thumb against the 'hang-up hole' provides a bit more gripping control. I recommend having a conventional (thinner) pair of potholders at hand as well.

I really do like these, though great for dealing with large pans, and best of all they clean very easily and don't absorb water (ever take a pan out of the oven with a potholder that's been sitting on a damp part of the kitchen counter? Ouch!)

I wish my silicone cake pans were as thick as these, and that these were as 'flexible' as my wiggly cake pans...

Review of Le Creuset Enameled Cast-Iron 3-1/2-Quart Buffet Casserole, Cassis

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List Price: $280.00
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I adore this braiser and it has been worth *every* penny. I already own the 7+ quart French oven in kiwi but wanted a pan that is a bit smaller depth-wise, yet still has great surface area for cooking on the stove top. I have made all sorts of wonderful meals in the braiser, such as Beef Bourguignon, braised short ribs, various chicken dishes, etc; as you would expect from a Le Creuset enameled cast iron piece, the browning is excellent and easily transfers to the oven for even cooking. Even if you don't plan to braise, the braiser serves as a fantastic skillet. Clean-up is also easy, especially if you scrape up the delicious fond after you've added your cooking liquid. Otherwise, any resistant remnants are easily washed away; anything particularly baked on comes off with a bit of Bar Keeper's Friend.

The cassis color is so beautiful. As mentioned before, I already own a few Le Creuset pieces in kiwi and these colors are lovely together.

Do be sure to inspect your pan when you receive it. Though Le Creuset offers an excellent, lifetime warranty, you want to make sure the pan arrives without defect, if only to save yourself the hassle of having to exchange it down the road. Look at the piece, both inside and out, and ensure that the enamel is perfect. If you're going to spend $100's on a piece, you want it to be perfect and to truly last your lifetime.

I heartily recommend this Le Creuset braiser to anyone who loves to cook and wants a piece that highly functional, beautiful, and will stand the test of time!

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Looking for something on the smaller side to replace my tired looking Pyrex and Corning pieces I use for baking a chicken leg or two, I first considered the LeCreuset bakeware. In the long run, I wasn't crazy about the handles and some of the reviews, so I decided that the couple of extra bucks were worth the convenience of stove top to oven should need be. I also bought the SS knob.

I baked two leg quarters (Tex-Mex cheese under the skin) with spinach, beans, and white wine last night and there was more than enough room to spare for two or more pieces. Clean up was a breeze, unlike the Pyrex and Corning, and I'm very pleased with another LeCreuset purchase.

While viewing Sur La Table's online catalogue today I found a 3 quart something sized covered deep saute pan in cassis. I didn't find it listed on Amazon and probably would have purchased it instead of this casserole for two reasons: The pan's cooking surface isn't as large (which is fine when not cooking for a family) and is about $50 less.

I may just pick up one more :) LeCreuset piece!

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This is basically a glorified skillet -but how, how glorified! It's about 12" in diameter and not quite 2" deep without the lid, so I wouldn't use it for anything too soupy or saucy -but for risotto or curries or meats in sauce, it's perfect. Like all Le Creuset, it heats up quickly and holds heat brilliantly, so sauces reduce very quickly and smoothly. The cassis color is more subdued than lots of the other Le Creuset color options -sort of a dusty plum -very pretty. I love it!

Review of Lodge L2SP3 Cast Iron Serving Pot, Black, 2-Quart

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List Price: $39.50
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This would be a great pot to subsitute for a dutch oven for a single person or couple because of it's smaller size. We are a family of 4 and it is the perfect size for side dishes like baked beans also. When you don't need the bigger 5 quart dutch oven, this pan gets the job done. As always, LOVE the pre-seansoning!

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Despite being named a "serving pot", this is a functional Dutch oven.

Introductory note: I don't cook. I famously don't cook. I destroy kitchen equipment. I'm known for trying to make ramen and setting the water on fire. I was once boiling water for pasta when the bottom of the pan made a loud explodey noise and developed a new hole. Several friends won't allow me in or near their kitchens now.

I recently bought a slew of Lodge Logic stuff, after resigning myself to the fact that the price tag on my nice cookware, coupled with the knowledge that I explode or incinerate anything cooking-related that I touch, is going to forever intimidate me into leaving them unused in the cupboard. Cast iron, I thought, should be able to survive even me.

I did season my "pre-seasoned" pots, by warming them on the stovetop, wiping them down with Crisco, and stacking them in a 350-degree oven for an hour with a cookie sheet under them to catch drips. Every one of them has performed superbly since, handling everything I've thrown at them flawlessly. If you're a terrible cook -and I mean, water-catches-fire, pans-explode, dangerously terrible cook like me-give cast iron a try before you give up.

Crazy let's-see-if-this-works attempt one, modified from a much larger recipe: Set the oven preheating to 350. On a medium-low burner (about "three-and-a-half" on my electric range), cook about two inches of a roll of sausage in the pot. Peel and slice a potato while it cooks, while desultorily poking at the sausage occasionally to turn it and break it into clumps. The sausage should be nice and brown and done through before you scoop it out onto a paper towel to drain. After scooping out the sausage onto a paper towel, but leaving the sausage grease in the pan, spread the potato slices across the bottom. Stir and turn them for a few minutes, then spread them out into a single layer again and crumble the cooked sausage over them. Pour about half a small carton of egg substitute over the sausage and potatoes. Cover with grated Cheddar or sliced cheese-food-product. Put the lid on, bang the whole mess into the oven, and ignore it for a while. When your stomach rumbles, wander back to it and find a poofy, unhealthy, delicious mess of breakfast inside. This turned out so well I had three breakfasts in a row, at one sitting.

If you want to look like you know what you're doing, get some small, cute cookie cutters and cut out a few shapes from the cooked potato slices. Save these out and put them on top of the cheese during the oven phase. This makes the final dish look like you know what you're doing and spent hours at it. Total time actually working: 15 minutes.

Crazy let's-see-if-this-works attempt two, also modified from a larger recipe: Gather a 30-ish-ounce can of peaches in syrup, a cheap box of plain cake mix, some cinnamon, and some butter. Dump the can of peaches in the pot, with about half the syrup. Shake out half the box of cake mix on top at pat it out even with a spoon or spatula or something. Sprinkle cinnamon over that and put a few dollops of butter around the surface. Put the lid on, shove it in the oven, and turn the oven on to 350. (Forgetting about -I mean, choosing against! -preheating the oven lets the pot warm with the oven and prevents thermal shock.) After an hour or so (or however long it takes to watch the new episode of Doctor Who and forget about the cobbler completely), remember in a startled panic that "OH WHOOPS I HAVE FOOD IN THE OVEN!" and run to check on it. Chances are, the tantalizing smell of the cake mix baking together with the peach syrup was what reminded you of your food, and the cobbler is ready to serve. Present it to your guests as though you spent more than 5 minutes upending boxes, jars, and cans into an empty pot, and watch it disappear.

Thanks to cast iron, I might get the hang of this cooking thing after all.

More seriously, I have yet to make something in this pot that didn't come out delicious, and -I cannot emphasize this enough -*I can't cook*. I could theorize about how the even heating and lack of hot spots makes the pot act more the way inexperienced chefs expect a pot to act, or I could go on about the effects of starting on the stovetop and transferring the dish to the oven, or I could rhapsodize about the joys of a pot allergic to being washed that only needs wiping clean and a light coating of oil before storing it, but the gist is this: ANYONE can cook in cast iron. Even me. And for experimenting, or cooking for one or two people, this little skillet/saucepan/casserole-dish is an inexpensive (and thus far indestructible!) way to start.

Just... don't put it in the microwave. Stay away from the microwave, and you'll be fine.

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This is a great pot -so great in fact that within a half hour of its delivery, I was ordering a second from Amazon.

Think of it as: a two quart Dutch Oven; an 8 inch wide, three inch (almost) tall skillet WITH LID; a braising pan for a couple of chicken breasts; a sauce pan; a casserole dish.

This is a lot of pot, especially for the price!

I'd given up on cast iron because I could never seem to get and keep the iron seasoned. But Lodge's new preseasoning solves my problem -I'm now replacing all my cookware with Lodge Logic (the fact it's an American company makes me even happier). THANKS, Lodge!

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This is probably the cutiest and the least used cast iron cookware in my collection. If you need to cook anything which requires stirring, this one is too small. There is too little room to toss and turn the food around. It maybe fine for heating soups and beans etc. but then its an overkill to buy something for just heating stuff. I often find myself using the 3 quart chicken frier a lot. Even if you make smaller quantities of food, you still need some room to maneuver.

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I love this pot so much that I just ordered 2 more. We put all our side dishes in this. The size is perfect. It has a nice weight, not too heavy to handle.

It comes pre-seasoned which is convenient. As always with Lodge, quality is great. Nothing sticks and cleanup is a breeze.

We are trying to convert all our cooking over to cast iron. Cast iron lasts forever, cleanup is easy, things don't stick and I feel it is so much safer than using something with Teflon or aluminum.

Nordic Ware 3D Great Pumpkin Pan Review

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Nordic Ware makes a line of 3D pans consisting of a cake mold in two pieces that require frosting to join the two sections. This one is my favorite. I've owned and used it for years and am so pleased with the finished result I just bought one to give as a gift. Included with the pan is a recipe for an orange spice cake that is simply delicious although a pumpkin cake would also, obviously, be a great selection. There are plenty of recipes on the internet for bundt cakes, and cake mixes may be easily adapted for use with bundt cake pans. The alterations usually entail replacing the liquid with yogurt or sour cream (non-fat works fine) and adding an extra egg to make the mix texture heavier similar to a pound cake -so the pan design details pop.

The baking time noted on the enclosed recipe is a guide because individual ovens vary, so check the cake on the early side of the time and then add time as needed until a wooden pick comes out cleanly. It does take a little longer to bake than a normal bundt pan because it doesn't have the open hole in the center which permits heat to circulate. The design of this pan is significantly different than a basic bundt pan, so putting two regular bundt cakes together does not make a pumpkin.

Always spray the pan liberally with a cooking spray that contains flour, like Baker's Joy. Turn the pan over onto paper towels to drain while preparing the batter. Before placing in the oven, give the pan a good rap on the counter to release any air bubbles which can mar an otherwise perfect surface of the finished cake. Each side of the mold should be 2/3 full of batter before baking. Be sure to allow 10-15 minutes (no more) for the cake to cool in the pan on a cooling rack after removing from the oven. Right out of the oven the cake is too fragile to unmold and it will fall apart. After 15 minutes the cake tends to attach itself to the pan so pieces may stick. Place the cooling rack on top of the cake pan and gently invert the cake onto the cooling rack so the cake is supported. Then let the cake finish cooling. If you follow these steps the cake should unmold perfectly every time.

My cakes are rarely perfectly flat, which is a necessity when putting two pieces of a mold together, so before unmolding but after the cake has cooled, take a bread knife and hold it parallel to the pan and trim off any pieces that have risen above the top edge to create a flat surface so the two pieces fit together well.

Decorating can be as simple or complicated as desired. But just frosting between the two pieces to discretely glue them together and then sprinkling with powdered sugar creates a beautiful cake. If using a frosting that will not firm up, cut a thin bamboo skewer an inch or two shorter than the finished cake height and, after frosting the top of the bottom layer, insert it in the center. Then place the upper section over it to add some structural strength.

Do not use metal utensils or harsh scouring pads on the pan and the non-stick coating is not dishwasher safe, so wash by hand. This is a high quality pan and should last a lifetime. The cake is fun to prepare throughout the Fall months, livening up Halloween, Thanksgiving and harvest season while requiring very little effort for a stunning result.

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Williams sonoma was first to commission this pan's creation from nordic ware and that's when I got mine. It was also featured on the cover of Country Living magazine 2 years ago and the country went gaga over it! It's an absolutely fabulous pan. I used mine for Thanksgiving and golly, what a centerpiece! Even made rolled fondant for the leaves and stem. However, chocolate fudge works well too for the stem, vanilla tinted green for the leaves. This was very easy to make, it stays together very nicely, and is quite the awe-inspiring dish to take to your Thanksgiving gathering. Before I got it, I thought it would be hard to get it out of the pan in one piece, but it was (okay I HAVE to say this!) a PIECE OF CAKE! If you're into making a jack-o-lantern, you can cut orange jelly candy in the shape of a mouth, eyes, nose, etc. There's also a recipe sheet that comes with the pan. The Williams Sonoma version is glazed a little more prettier and I think it makes the cake pop out easier. I'm thrilled to have it and just bought the loaf pan to go with it! Plus, Nordicware is made here in the USA. Great stuff, highly, highly recommend!

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I love this pan -especially to bake the Pumpkin Bundt Cake from Chrysta Wilson's "Kiss My Bundt"Kiss My Bundt: Recipes from the Award-Winning Bakery. Timing is an issue -set the oven for 375 degrees, then turn down to 350 when you put the well-tapped (to remove air bubbles) pan in the oven. Bake for about 35 minutes without opening the oven door, then check every 5 minutes until a cake tester comes out clean. Level the cake -the picture on the Nordic Site is not leveled -either in the pan as one reviewer suggested, or with a cake leveler.Wilton Large Folding Cake Leveler I frosted my first cake with Chrysta's Cream Cheese Frosting to make a "Spooky Pumpkin". Color the frosting orange for a more traditional effect.

I had no sticking issues, but recommend that cooks new to Nordic ware watch the video on their site -coat pan with Crisco using a brush, then spray with Bakers' Secret. After baking, wait 10 minutes before inverting the pan, then wait ten until you unmold it.

Try Chrysta's Recipe for Pumpkin Bundt -or your own -better than Pumpkin Pie!

Honest reviews on Nordic Ware 3D Great Pumpkin Pan

This product was received as described. A great Festive Fall Decorative Cake Mold. Great for Holloween and Thanksgiving, includes a wonderful spice cake recipe.

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The pan worked great overall. It took a little longer to bake than with a normal bundt pan. The cake came out cleanly and easily. I wasn't able to get a smooth connection between the top and bottom without losing too much cake, but I think that could be fixed by using a little extra cake batter.

Review of Home Basics 8" Ceramic Fry Pan with Heat Resistant Rubber Handle

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I purchased mine in red locally. These pans are truly non-stick, but you need to understand that the heat should not exceed a medium setting on an electric stove or somewhere in the 300-325 vicinity.

I use mine exclusively for eggs and have yet to need oil or butter or even water, which I have used in the past to semi-poach them. They do not stick at all.

Another thing you need to use is a non-metallic spatula if you plan to flip or scramble your eggs. I've successfully used both bamboo spatulas as well as a Norpro Nylon Mini Spatula that is perfectly sized for this pan.

These pans are machine washable, but are easy to clean by hand, which I prefer. If you do not exceed the temperature range I mentioned above cleaning is as easy as dunking in hot, soapy water, rinsing and drying. Thus far nothing seems to stick to the ceramic.

One final note: I use mine on a glass top stove and it works perfectly.

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Review of Winco WKCS-18 Stainless Steel Wok Cover, 17-3/4-Inch

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LOOKS GREAT, AND IS A NICE STRONG FEELING PRODUCT. SHINY AND STURDY. BOUGHT IT FOR AN OUTDOOR WOK I BOUGHT 18" AND IT FITS WELL!

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Does the job I bought it for perfectly and at a reasonable price. It is lower quality but priced accordingly.

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Very nice product. It fits my 18 inch wok perfectly. The designs on the lid really stand out. I am very happy with this product.

Pampered Chef Micro Cooker Small Reviews

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List Price: $19.99
Sale Price: $11.35
Today's Bonus: 43% Off

I have owned one of these for the past 15 years and it's still strong. The handle is convent if your a soup lover as you can eat straight out of the cooker. I have cooked ramen, steamed vegetables, made sauce, I even use this with ravioli and it works beautifully each time. The cover works like a steamer so your soups actually cook/reheat faster, the holes are also a nice strainer. It's easy to clean and convenient if you have kids because it's extremely easy to use and the plastic doesn't get really hot so it's easy to use for making themselves lunch or an afternoon snack. The best thing is the cover stops the microwave from being cover in stuff if the stuff start boiling. You can find some great recipes for this on the website .

GREAT FOR COLLEGE STUDENTS!

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I love using this item for cooking. I use it to cook my vegetables. I use it all the time. Its very easy to use and very quick!

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This little cooker is well worth the price. Fresh or frozen vegetables steam very quickly in the microwave, the water drains off safely, and it's light to store and handle. I've used mine for years and other than a few scratches from metal implements, it's in excellent condition. The lid locks into place like brand-new.

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I bought this several months ago after a friend of mine raved about it. I LOVE IT. My husband and I try to eat vegetables every night and I generally just put a small amount of water in this thing, throw some vegetables in (I usually do frozen since they keep longer), put it in the microwave for 4-5 minutes and VOILA! Perfect veggies :) I haven't cooked much else in it, but I know it's doable.

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This a great little pot for reheating non-greasy foods. Hot grease breaks the plastic down and makes it usable. Had to throw the pot away. Now looking for another one.

Best Beka Cookware Vita 11" Silver Nonstick Covered Sauté Pan Deals

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List Price: $109.95
Sale Price: $42.33
Today's Bonus: 62% Off

I bought this to replace a saute pan that was a freebie from a grocery store promotion, but that I found myself using nearly every day. I was looking for very specific features: 1. dishwasher safe; 2. a capacity of at least 3 quarts; 3. "green" non-stick coating (no PTFE or PFOA used in the manufacture); 4. helper handle; 5. price tag less than $100.00. This pan was the only one I found that met all of my criteria.

I've used my new Beka pan only a handful of times so far, but I can say several things about it. 1. The glass lid has a small circular opening to allow steam to escape: steam venting is not optional. 2. I wasn't happy with the way it cleaned up in the dishwasher, and have resorted to washing it by hand. 3. The handles are not attached by rivets. There is a screw that must be periodically tightened to prevent the main handle from twisting. 4. The pan does a nice job of heating evenly. 5. The pan is very heavy. Without the lid, and empty, it weighs just over 4 pounds. It seems unusually heavy for a pan not made of cast iron. It is for this reason that I have deducted a star.

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I have used this pan at least 8 times.It is great! The food slides right out! It is heavy,but I absolutely love it! I would recommend this pan to everyone!! No problems here!