Best Basic Essentials 16pc Stainless Steel Cook and Prep Set Deals

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This is a decent little set for the money. But the accompanying instruction sheet says "handwash only." That little piece of intormation should have been included in the product description. I wouldn't have purchased these had I known. (Who wants to wash their pots & pans by hand?!)

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Reviews of Napoleon Terrace Se325 Propane Gas Grill On Cart

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Previously spent $1000 on a grill that rusted through in 3 years (with a cover). Just recently purchsed this Napoleon model and very pleased. Small footprint but enough cooking surface for 12 burgers. Was not looking for a grill the length of my patio!Heats extremely quickly with the two burners and smaller space. Heats to 800 degrees for quick searing. Wheels better than other models.Only complaint had to do with assembly. Plenty of bolts but inexplicably no nuts. No reference to nuts in the assembly instuctions. No nuts in the plastic packaging material. Weird. Had to go to Home Depot to get nuts to complete assembly. But very pleased with unit. Cover fits securely as well. Easy to recommend.

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I have really enjoyed my Napoleon Grill. Very well built and sturdy and has a "closed" back, which a lot of smaller size grills don't. I previously had a Weber Genesis Stainless Steel Grill. Thought it was the last grill I would purchase. However, I found it was too large for 2 people or even for a small dinner party. Also, the 3 burners on the Weber were front to back, which I never got used to or liked. Weber has updated the Genesis to have the burners left to right now, and I am sure more people will like it that way. But, my Napoleon is just the right size, and amazingly, I do not burn food on it like It constantly did on my Weber. It is still large enough to grill 8 or so steaks, so plenty big for me. The reason I didn't give it 5 stars is that the grates, while very heavy duty, are "rough", so trying to oil them tears up the pre-oiled package cloths and oiled paper towels also tear. I thought it would have smoother grates. However, the rough grates give a great char to meat much better than the Weber. All-in-all, I am very happy with it. The only thing I would change, besides the rough grates, is the ignitors. I would have preferred electronic ignitors vs. the rotary style, as I have read the electronic ones last longer, but I have not had any trouble with the rotary ones yet.

Reviews of All-Clad MC2 Saute Pan

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List Price: $220.00
Sale Price: $144.99
Today's Bonus: 34% Off

When I saw the size of this pan, I wondered if it could possibly work well on a conventional-sized gas burner. Or would it just heat the center of the pan with the outer areas relatively cool? The clerk at the store assured me that it would heat evenly because it has an inner core of pure aluminum besides the exterior of brushed aluminum to help it conduct heat all the way up the sides, too. I took a chance and purchased this pan. It is great! I cooked one of my favorite recipes--chicken marsala--in it and it performed flawlessly. The bottom of the pan heats evenly with no hot or cold spots. It is heavy enough that you can use high heat with no fear of the pan warping. You can cook at low temperatures and feel confident that the pure aluminum core will spread that gentle heat evenly all across the bottom and up the sides of the pan. It browns beautifully and the mirror-smooth stainless interior is easy to clean. The lid fits snugly and keeps those precious juices in your food.

For those who have never tried one of All-Clad's fine pans, here are a few tips. To prevent meats from sticking be sure to preheat the pan properly for at least a few minutes and do this on the same heat setting that you intend to use while browning your meat. Add the cooking oil (not a cooking spray) after the pan has heated. Use an oil that has a high smoking point like vegetable oil, peanut oil, or even light olive oil. Extra Virgin olive oil has too low a smoking point to be used for pan searing meats. Don't put cold meat in a hot pan for searing or it will stick. Let the meat sit out at room temperature for 20 to 30 minutes before you begin to sear it. Pat it dry with paper towels to be sure it is not wet (that causes sticking, too). The pan should be hot enough that you hear a nice, loud sizzle when the meat is placed into the hot oil. Leave some space around individual pieces of meat to allow moisture to evaporate. If you crowd the pan, your meat will stew, not brown, and it will be tough. Don't poke or move the meat around once you have put it into the pan or it will not properly sear. Right after you place the meat in the pan, you may notice that it is sticking to the bottom of the pan. Don't panic! That is how the meat surface becomes properly carmelized (browned). The meat will tell you when it is properly seared because it will "release" from the bottom of the pan and can be easly moved and turned over. Repeat this searing process on the other side.

DEGLAZE! This is an important next step: remove the browned meat from your pan, pour off any excess oil that is left in the bottom. If you see a hardened brown crust on your beautiful pan, no worry. Just deglaze the pan by adding some wine, stock, even plain water, and stirring over medium heat to loosen those crusty patches. This process only takes a couple of minutes. Keep stirring to loosen anything that is stuck on the bottom of the pan, then you can add extra ingredients, return your meat to the pan, cover with the snug-fitting lid and braise or simmer to delightful tenderness.

With its all-metal construction, this pan is oven ready and can go right from stove top into the oven to finish your cooking. They are virtually indestructable, too, with a lifetime guarantee from All-Clad. They may be pricey but you can count on them as a lifetime investment and can even pass them on to your kids. You won't believe what a difference real quality cookware will be until you try it for yourself.

When it's time to wash the pan, hot sudsy water and a little Barkeeper's Friend scouring powder will restore the pan to like-new brilliance.

The only down side to this pan is that its slim handles make it difficult to manipulate. And you will need a pot holder or oven mitt to protect your hands from the "helper handle" (which does get hot) and the handle on the lid. The long, stay-cool handle will be just fine for stove-top use unless you put the pan in the oven.

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Of the top 5 pans that no kitchen should be with out, the ALL-Clad MC2 saute pan is tied for number one in my book. Not only does the Master Chef 2 line cook better then ALL-Clad's "bread and butter" stainless line, it's also less expensive. Sauteing, shallow frying, poaching, steaming, you name it this pan can do it. I'm not a big fan of buying cookware sets, and that's why i purchased this pan seperately and paid the price, but its worth every penny. Cooking in this saute pan produces an incredible "fond" (little bits of food particles), that when deglazed, produce an extraordinary pan sauce. This is something I would NEVER want to cook without. In fact, I plan on willing it to my children so they can have the same enjoyment that I have had.

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This pan is great! I use it on an almost daily basis for sauces, stir fry, and the like. High sides keep the sauce in the pan and off the stovetop. Cleans easily. This pan and the 6 quart saute pan are the two pans I use the most.

Honest reviews on All-Clad MC2 Saute Pan

Most amateur cooks are either unaware of or ignore the true French saute pan, of which this is a superb exemplar. The very best thing about this shape, with accompanying lid, is that it can work as either a saute or as a brazing pan, since it has all the best features to braize (low sides and lid).

I recently got this to replace my old Calphalon anodized aluminum pots, as I ultimately felt these did not work as well on electric stoves as they did on gas. Among other things, they actually tended to warp a bit. I'm expecting this stainless steel clad construction will satisfy me for far longer than the old black aluminum.

I've used this bad boy several times since I've gotten it and it has worked like a champ. I expect to use it almost as often as the workhorse 6 quart stock pot.

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The pan is certainly fine, and I expect to use it for decades. But as another review that I read had warned, the pan is not perfectly flat. Thus, your oil tends to rest along the outside circumference of the pan. I got tired of looking for a pan like this, so I settled for it. I was tired of the $60 junk that you have to toss after a few years and also did not want non-stick anymore. This cost only $220, which seemed like a deal compared to other high quality pans of this size, which are more than $400. But then again, not being flat is definitely less than ideal although I plan to live with it. Not sure there are any good alternatives.

Healthy Legend 12" Fry Pan with Non-stick German Weilburger Ceramic Reviews

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Maybe I can save somebody some time. I spent many hours researching eco-friendly, nonstick cookware, reading what seemed like hundreds of reviews. I settled on the Healthy Legend line and purchased 12-inch and 8.5-inch frying pans. I have been using them for at least four months and am very happy with them. I have used the larger pan almost daily and have noticed no deterioration in the cooking surface. Eggs, pancakes, hamburgers, etc. cook uniformly and slide off the pan, which is easy to clean with plain water and a plastic scrub brush. Occasionally I will use a small amount of dish soap, but this usually seems like overkill.

The only reasons I did not rate this purchase five stars is:

1) The two pans and lids are different styles and do not match. Not a big problem, I just like the look of matching pans and had assumed they would match. Any difference was not obvious on the site, nor was I aware of different "lines" or models. (I purchased these through the company's site.)

2) I received no instructions for the care or use of the pans, other than a brief description on how to screw on the knobs for the lids. I know from reading the various reviews that it is best to avoid washing these in a dishwasher, and best to use plastic utensils and not metal, but it seemed odd.

I believe that because the company is located in Germany, they must have found a third-party vendor in the U.S. to resell the pans. While it was a convenience to use PayPal, and the price was right, I wouldn't have minded paying a few more dollars to receive matching pans and instructions.

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I found the Healthy Legend Cookware with the German ceramic coating work the best and no toxic coating to worry about. The German ceramic coating is very strong. I guess it will last 3 to 4 times longer than traditional Teflon coated pan with no health hazard. Teflon is known to cause cancer. Stainless steel pans are not 100% stainless stell, they have 3% nickle in their metal to make them shinny and the some nickle has unknown health effect. I would recommend this Healthy Legend fry pan to anyone as it is the best. Just a reminder, do not overheat it or forgot to turn off the stove and burned it. The coating will not flake off but the non-stick will become more stick but still better than uncoated pan.

Reviews of Mercer Cutlery Genesis Short Bolster Forged Chef's Knife

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List Price: $62.50
Sale Price: $40.40
Today's Bonus: 35% Off

My wife and I have several Mercer knives and we would recommend this brand to all chefs, whether you are just cooking at home or you are a professional chef. This knife is lightweight and has a handle that is easy to grip. The blade is sharp and easily slices through all of our everyday foods. The price is great and you get great quality for your money.

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Discount Calypso Basics 2.2 Quart Enamel-on-Steel Whistling Teakettle

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List Price: $33.99
Sale Price: $30.89
Today's Bonus: 9% Off

Ok....so I didn't order this teakettle for a long, LONG time because reviewers were saying that it didn't whistle. I thought it didn't make any noise at all. But, I loved its looks so I decided to order it anyway. The yellow color is a buttery yellow. The kettle is good and heavy and the enamel seems to be thick and evenly applied. But the sound....the sound is SO cool! It doesn't whistle like your Grandma's teakettle but it does make a sound. It starts out low and gets louder the longer it boils. It is a low and deep sound like a warning siren. You'll never have to worry about your kettle boiling dry. This kettle will alert you in plenty of time. I'm really enjoying the whole item from shape to color to sound.

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I have the sort of affection for this tea kettle that one might have for a watchdog that hides under a table when burglars appear. Such a dog can be a great pal, but it doesn't perform all the expected functions.

This is a beautiful tea kettle. It is just the right size and it looks very attractive displayed on my stove. It is not, however, a whistling teakettle. No amount of boiling will induce it to whistle. It IS possible for the lid to fall off whilst pouring. I assure you, when this happens, noise is made as the boiling water pours over one's hand. So, handle this little beauty with care. It still makes a lovely pet. And it does boil water.

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I love the teakettle, cute shape, gorgeous red color, good price, good size for 2 or 3 mugs of tea like I make, handle doesn't get too hot to grip, can see into the glass lid. I do wish it was light colored inside.

The two little harmonica reeds are tack welded inside a metal disc. It is held inside the spout cap by a tiny philips head screw. A large jewelers screwdriver works. There is a spring that the disc floats on, which can fall out when you remove the disc and is easily repositioned around the screw hole. The tightness of the spring (adjusted by the screw) affects whether it whistles or not, I tested adjusting by about half turns until I found the right spot, which for mine was fairly loose. Also the reeds can be carefully adjusted, gently bending them closer to or farther from the plate they are attached to, using something like a toothpick, until they blow easily just by blowing on the disc. DH is always working on his harmonicas so he knew all about it, as well as how exactly they have to be adjusted. Make sure to put the disc back in so you see the holes, not the reeds.

I'm actually using the original disc, now that I have it adjusted well. So if your a bit handy, you give it a try!

Hmmm, I see amazon deleted before where I said I contacted the manufacturer and they will send a replacement disc kit.

UPDATE: Even with my best efforts the whistle has not been dependable and I need one that will whistle loudly every time. Also the interior is black, and I was wiping it out and found black all over my tea towel, so this got returned, sigh.

Honest reviews on Calypso Basics 2.2 Quart Enamel-on-Steel Whistling Teakettle

Update: Mon 25-Oct-2010

After a mere year and quarter of use, this tea kettle is history. Specifically, there is rusting inside the spout (apparently, there was either no enamel applied, or the enamel was applied incorrectly).

I'm disappointed, because as you can see from reading my original review below, we were very happy with the look, functionality, etc. of this tea kettle.

**********

I love the sound of this teakettle it sounds closer to a train horn (though not quite as deep) than the typically shrill tea kettle sound. Also, it's loud enough to notice but not so loud as to be annoying, especially early in the morning.

The diameter of the top opening is about 4", and the handle completely swings 90° in either direction, which should make it pretty easy to clean unless you have very large hands.

The base is about 7¼" in diameter, so unless you have a very large burner you shouldn't need to worry about the flames creeping up the sides of the tea kettle.

The handle, spout cap, and knob atop the glass lid are plastic, perhaps a tad cheap looking compared to the overall impression of quality I perceive from the rest of the tea kettle.

Note that, as another reviewer has pointed out, the color isn't as vibrant as the picture indicates I bought the red model and it certainly is not the bright red shown in the picture, even when viewed under a very bright white light.

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My friends know my endless quest for the teakettle that won't rust, leak or have a whistle that sounds sick. Believe me, I've been through them and spent a small fortune in the process.

I had to purchase yet another new teakettle as I changed the color of my kitchen. I did the perfunctory search of the net, department stores and specialty stores, finally happening upon this one. It had all I wanted no seam on the bottom (which eventually leaks), solid black enamel exterior, large size, a top that won't fall off when water is poured, a rim that won't rust and a whistle that can be heard (yet doesn't sound like a train's screeching brakes). So I bought it.

The piece de resistance? It didn't cost an arm and a leg! Woo Hoo! I have used it since I received it and I LOVE it! It whistles! It doesn't leak! It was not expensive! And best of all, it's the last one I will have to buy. Recommend this? Oh, most definitely.

Lodge LCS3 Chef's Skillet, 10-inch Reviews

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Lodge is my favorite cast iron label because it is well made and inexpensive. Now it even comes pre-seasoned, although it still requires some additional seasoning before it reaches top nonstick form. This can be done by baking it with oil or bacon/ham grease or just by using it to cook a few times. The more cast iron is used properly, the more nonstick it becomes. If one learns to change cooking habits, following usage and cleaning instructions, better results will be achieved in short order.

Unaware of the Teflon industry unethically hiding their toxicity reports from the public and the government for more than 20 years (not to mention the toxins they dumped into the environment), I raised my children on Teflon nonstick pans. None of my food ever turned out with the flavorful browned finish that cast iron provides, but I was lazy and I bought into the idea of the new conveniences. Now that I know Teflon is actually dangerous to not only our individual health but to the planet, I've replaced all of my Teflon with cast iron, bought cast iron for my young adult children, and I'm trying to help them learn to cook on it so they too will learn that it is not only better for their health, but it also produces superior texture and flavor.

I started by going back and remembering how my grandmother used hers. It is all she used until she died at 91-years-old. Her cookware is still entirely useable and has been divided up among relatives.

Grandmother cooked everything on cast iron, and she knew how to use pieces in multiple ways so that she required fewer of them. For example, she used her large fry pan to cook homemade pancakes by turning it upside down on the burner and using the bottom as a griddle! Because she kept an empty coffee can of recycled bacon and ham grease next to her stove (lard) and used it as her cooking oil, she never needed to re-season. Her pans were completely nonstick from all of the use. While most of us will not recycle meat grease and cook with it, we can do the same with the olive and vegetable oils we use.

A contemporary concern often expressed is that it must be unhealthy to clean pans without dishwashing detergent. I remind my children that their great-grandparents lived to just under and just over 90-years-old (neither died from a cancer) and never once washed their cookware with detergent. They used only hot water. Our entire family grew up eating Grandmother's cooking and none of us were sickened by it. Remembering that reminds me that much of our concern with hyper-cleanliness has been marketed to us so we will buy innumerable products we do not really need; products that actually have hurt overall health by inhibiting our opportunities to strengthen our immune systems, and now we have actually introduced too many antibacterial products into our environment as well. Grandmother did dry her pans by placing them over a hot burner and that will kill bacteria, but it is not necessary to dry cast iron that way. Because drying pans over a hot burner uses more energy, I towel dry mine and I've never been made sick by doing so.

Reasons to switch:

1. Food has better flavor and texture

2. No toxins in the air or in the food to worry about.

3. No dishwashing detergent used so it is better for the planet and for the wallet.

4. For good results, cooking with lower heat is required, which means less energy use and that also is better for the environment and the wallet.

5. Less expensive to purchase than nonstick considered "high quality" and much more durable so rarely does any of it need replacing. The same pans can be used by multiple generations. One more reason cast iron is better for the environment and our pocketbook.

6. Small amounts of healthy iron added to our diets without a mineral supplement in pill form.

7. Weight of pieces forces at least a little weight lifting every day which is better for our muscles, therefore our overall health, including contributing to staving off osteoporosis.

8. Because it is easier to wash right after use and needs to be dried right away, pans do not pile up cluttering the kitchen and hanging over our heads as a chore we are avoiding.

9. To stop rewarding the Teflon industry for lying to us with withheld toxicity reports as they sold us products that were actually slowly poisoning our children.

10. To stop rewarding the Teflon industry for dumping toxins into our waterways and releasing toxic gases into the air during the manufacturing process.

11. To hold cookware manufacturers, distributors, and retailers responsible and accountable for what they choose to market and sell to us.

Reasons to purchase Lodge brand:

1. Well made

2. Readily available

3. Inexpensive

4. For those who do not want to go to the store, it can be purchased from Amazon with free shipping.

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This is such a great pan for omlets because of the sloped sides that allow you to slide underneath. This would be a great first peice of cast iron for someone new to using it because of the size and it is pre-seasoned. I use it all the time & it just keeps getting better!

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Nope, it's cuz Lindy stir-frys. Lindy has used cheap non-sticks skillets, expensive non-stick skillets and was considering the ones that cost a bomb in Williams-Sonoma (Lindy like shiny...oooh..., aaah...) when the kindly and knowledgeable saleswoman informed her that there was not a non-stick skillet on the market that could tolerate daily stir-fry even with the temperature correctly set to medium heat (err....yeah....) for much more than a year. This tallied exactly and precisely with Lindy's experience with non-stick coatings, no matter the price.

Sigh. Lindy is not made of money. Sigh.

So at the nearest Wally World, Lindy found this skillet in the clearance section without the instructions for seasoning. Half price. Score!

A quick internet search netted much advice for seasoning the pan.

Update (11/23/12): Here's the classic method for seasoning a pan.

From the Lodge website:

"Re-Seasoning your Lodge Cast Iron

While maintaining the seasoning (as in Step 5 above) should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

Rinse and dry completely.

Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).

Place aluminum foil on the bottom rack of the oven to catch any dripping.

Set oven temperature to 350 400 degrees F.

Place cookware upside down on the top rack of the oven.

Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.

Store the cookware uncovered, in a dry place when cooled."

Other internet sites are big fans of bacon grease. Simply put, you will need some kind of solid fat that can take very high heat in order to season the pan. Lindy knows that Crisco will take very high heat and is easier to obtain than bacon grease. Lindy doesn't eat bacon because of her high cholesterol.

Not that Lindy EVER burns food in her spiffy frypan but should this happen to you, scrap/soak/remove as much as possible, then place the pan on the burner set to max heat. The heat will burn off the crud and the pan will not rust. You can add salt to the pan and use it as an abrasive to help scrub off the food bits as they carbonize. Re-seasoning at this point is useful but not utterly necessary. Lindy would like to give credit where credit is due and report that Lindy's Mommy taught her this trick.

If you don't re-season, you'll just need more oil than usual until the seasoning builds up again. Once this happens, eggs don't stick. Steaks sear on the outside and are juicy on the inside. Lindy can break her diet and make fried rice. Use one of those plastic bottles with a tiny tip to drip oil in as needed and your food won't be too much fattier than using regular non-stick.

But Lindy is very scared for her toes if she ever drops the pan. Never use one hand to move it.

Update 11/23/12: Here's the method using flaxseed oil that is sweeping the foodie blogosphere:

Use flaxseed oil (from healthfood, or vitamin store) to season the pan. Be warned flaxseed oil is amazingly expensive; the price on Amazon is less than the healthfood stores but not by a whole lot. Some people note the chemical similarity between flaxseed and the very cheap linseed oil but LINSEED OIL is TOXIC. No substitutions.

Ventilate the area. The smoke is mild but it builds up as you keep working.

Strip off any old seasoning using procedure mentioned above. The salt reduces smoking as you burn off the coating. The cast iron will turn a silvery gray as the seasoning is removed. Let cool.

Pre-heat oven to 500 degrees.

You want about 5-7 coats of oil on your skillet, so repeat this as many times as needed. Don't think about trying this with 1-2 really thick coats of oil. It won't season evenly or smoothly. You'll lose a lot of your costly oil as it drips off the pan during the baking procedure.

Coat your pan with the thinnest possible coat of flaxseed oil. Try to apply evenly. Avoid any drips, if the oil sets inside your oven or other equipment it will be a nightmare to remove. Put a sheet of disposable aluminum foil in case of drips below the skillet.

Bake the skillet for 1/2 hour.

Repeat for however many times as you desire.

By the last coat, the seasoning will have a soft, tacky feel, like you could scrape it off with a metal utensil. If you turn off the oven and leave the piece in place until the oven cools off on it's own, it should have hardened into a black and very, very shiny layer. It will be as shiny as black nail polish.

Observations about flaxseed oil seasoning performance.

1) It's hard but not indestructible. I was unable to scratch it with the back of a knife but scouring with steel wool did remove some of the seasoning eventually.

2) You can leave it sitting it water and it is protected. No rust.

3) you can clean the pan in the dishwasher. Not sure how many times you can repeat this before you need to re-season.

4) The surface has a smooth non-oily feel but it is not non-stick. You must use a little oil to prevent sticking. Clean up is very easy, stuff come right off. The pans have not been in use long enough to build up a second layer from bacon/crisco/daily use.

5) The flaxseed surface sticks more than the traditional seasoning surface. This may be a highly unfair comparison because the flaxseed surface is only a few days old and the traditional seasoning surface was a few years old. I will update this comparison if performance changes over time.

Honest reviews on Lodge LCS3 Chef's Skillet, 10-inch

Is not fully seasoned out of the box but within a short time will be a non-stick HIGH heat saute pan. Lighter in construction than other lodge pans it handles well. The casting ridges are not ground down but you will be using a potholder. Great tool period.

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This is the most incredible skillet I have EVER used! I use it every single day to cook for my large family.

Can't believe I 'fell' for the teflon-type or anodized skillets; I was purchasing a new one every 2 or 3 years as they do not stand up to daily use. The one improvement we made to both our 15-1/4 and 10-1/4 inch Cast-iron Skillets was to subject them to some serious sanding with our orbital sander. We started with 80 grit and worked up to 220 grit took more than an hour, but boy was it worth it! The pan finish is now like glass and is 100% stick free!

Cheap Circulon Contempo Skillets

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List Price: $40.00
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I was really just looking for a non-stick pan and didn't expect much more than that. But this pan makes cooking faster, easier, and possibly taste better. You really need little oil or butter to cook with, so it could make food healthier too. Great pan.

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I've owned the 12" pan for well over a year. Initially, I liked it very much, and it sat perfectly flat on my glass-top stove. Since then, the bottom has warped, although the pan has never been abused and gets only light-to-moderate use. That probably happened because the metal is quite thin, which makes for a lightweight pan, but also for one that will deform through use. Had I posted a review shortly after I purchased the pan, I would have given it the four or five stars that the majority of others here gave it. As things stand now, I award it two stars instead of one only because its non-stick qualities are good and have held up well.

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It is not recommended for the dishwasher but it is a true non-stick pan and distributes the heat evenly in the pan itself. Excellent quality.

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Cooks food evenly, easy to clean up. I should not have waited so long to buy it! Definitely worth the money.

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I bought one like this 7 years ago and it simply gave up the ghost. Loved the non-stick technology with this product as it lasts forever. Dishwasher safe and your eggs won't stick (for at least 7 years). Buy this pan and be happy.

Best Temp-tations Snowy Night 4 Pc Round Baker w/ Ornament Deals

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List Price: $39.99
Sale Price: $34.99
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The Temp-tation Baker is just what I need for Christmas. It is unique and in excellent condition. The Baker makes me think of Christmas and I have just the thing to put in it and on our table. Thanks!

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I bought this for my this for my wife she loves Christmas and temptations she loves this set, I recommend it to anyone looking

Discount KitchenAid Beautiful 2-Speed Immersion Blender

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I had an immersion blender with a plastic blender unit that became misshapen almost immediately from blending hot soups. Its life was short. I ordered this one, and so far it is great. Feels like a quality made product. Good value.

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Makes quick work of blending fruits for smoothies and cream soups.

The blending cup that comes with it is too small to use for much.

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Hello:

The kitchen aid KHB is a great little blender! Makes the best shakes and smoothies.

I highly recommend it.

SMY

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The blender is working fine so far. I got it mostly to use with soups. I have tried blending smoothies, and it has worked, but I'm a little concerned with the blending jar that came with it. I am thinking of ordering a separate stainless steel blending container I think it may hold up better.

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I returned because the container is not microwave safe, which is the main thing I was interested in. 2 speed yeah on and off.

Reviews of All-Clad Panini Pan with Press

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List Price: $125.00
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I have nothing but praise for this pan. I have been using it 4-5 times per week since I purchased it.

The pan heats quickly and evenly and gives that perfect grilled crust to everything I have tried. It did take some practice to get the temperature and timing down I heat the press on another burner at 9/10 and the pan at about a 4/10. That gives me the perfect browning to both sides while also allowing enough time for the sandwich to get hot throughout. All Clad gives some advice on timing and procedure, but I think my system works better. Be aware, the handle of the pan stays cool but the press handle can get hot.

The listing does not say, but the press is cast iron and quite heavy. Cleanup of the press and pan is easy. The non-stick of the pan works well and the cast iron cleans up easily (I always butter or oil what I am grilling, so ymmv).

I now get perfect sandwiches every time, and never have to worry about all the things that can go wrong with an electric panini press. I am sure this pan will give me many years of great service.

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This pan will not disappoint; it's the real thing! The press weighs as least twice as much as the pan--which is hard to find these days. I originally purchased to grill sliced panini rolls, but now use this wonderful pan to grill almost everything from steaks to vegetables. The press is heavy and works; only draw back to this is when it's hot, it's sometimes difficult to hold on to in the air or locate the right spot to rest the press when you have to flip, garnish and/or move around what ever you're grilling.

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I asked for, and received the All-Clad Panini Pan with Press as a gift. I was so excited and couldn't wait to use it; however, bad news arrived before I ever got the chance while reading the Instructions I found that it is not recommended for flat top stoves. Since I have a flat glass cooktop, I decided to call All-Clad to find out why it is not recommended and they told me it is because of the way the pan and press are constructed, the heat will not distribute evenly and I would not get good results and they definitely recommended against using the pan. Just want to pass this along in case you are considering I'm returning mine . . . unused.

Honest reviews on All-Clad Panini Pan with Press

I am so excited to use this grill. So easy to use and clean and is very well made. Try a grilled sandwich or grilled vegetables, shrimp or fish. I really love it. Fast and makes everything really tasty.

Find helpful customer reviews and review ratings for All-Clad Panini Pan with Press

i bought this pan for like 59 dollars on a promotional special price. i would not pay more for it. the pan is well constructed in true all clad fashion. i think i would rather have higher sides, b/c when a fat sandwich is in the pan and the press is on top, the press wobbles and i don't feel safe leaving it unattended. also, it says to preheat the press, which is nice and heavy, on another burner and after trying several temps and times of preheating, it never seemed to give the crust that desireable golden brown. its easier to flip the sandwich after pressing it.

i think i would like the mario batali one better, because the enamel is more pleasing to the eye than the black nonstick look of the all clad, and also b/c the sides are higher.

all in all, it does the job; but for all clad, i expected perfection, i suppose.

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

Customer Ratings:

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.

Buy Prestige Whistle 2 Pressure Regulator Weight Whistle for Range

Customer Ratings:

i agree its too expensive, but when ur in a land where u can only rely on amaazon for such prods, u have no other option... but i should say tht the weight exctly fit my cooker n it works just fine... i am glad i found it here...

thanks to the above reviews too... i bought it with the assurance of the above reviwes... :-) thnks again... :-)

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Was skeptical when ordered it online but this piece fit & works extremely well. This got a 5 star rating from the homemakers who use it day in day out..

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I lost the original whistle for the my Prestige cooker in a move. After looking around, I decided to go ahead and buy this one although it seemed a little costly. The good news is that it fits and works fine, allowing me to use to my pressure cooker. The bad news is that it goes off very quickly, meaning that I have to count twice (if not more) as many whistles compared to the old one. Not a biggie, just a bit of an adjustment.

I would recommend this product.

Buy Copper-Core 8" Lid

Customer Ratings:

I wish that the All Clad lid for my 12" fry pan fit as well as this model does. Like the rest of the All Clad lids, made in China, not the US plant. But fit and finish are good, and I am pleased to have it on my All Clad 8" Copper Core fry pan. If you need it, you won't be disappointed.

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