Cheap Le Creuset Stoneware Tea Cup for 1, Marseille

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List Price: $50.00
Sale Price: $34.95
Today's Bonus: 30% Off

I absolutely love my new tea cup for 1. It makes the perfect cup of tea every time. I received this as a gift along with some herbal teas. Perfect gift idea.

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Buy Cuisine Select 3 Piece Roaster Set

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List Price: $59.99
Sale Price: $27.23
Today's Bonus: 55% Off

I ordered this thinking, "It's a roasting pan. How can you mess up a basic roasting pan?" Well, now I know:

-It's not that it's a bad pan but it's VERY thin. Upon opening it up and looking it over, I realized that the bottom for the pan flexes in the same way that the top of a jelly jar "pops" after it's been opened.

-The roasting rack sits a little less than a half inch from the bottom of the pan. (That may work out fine for you, but I need it to sit a little higher to keep my brisket out of the juices.)

The lid doesn't sit very securely. I realize that there will be some "give" with a lid, however, it should at least sit well in the rim of the pan without sliding around. This one slides around... not a ton, but again, more than is suitable for my purposes. I need the lid to fit securely and the vents to close all the way, which brings me to the next point...

-The small vents in the top would be a nice feature except that they don't close completely on the one that I received (I may have received a defective one but I'm just reviewing the product I have). Because of this, it will release too much moisture and my meat will dry out.

So overall, this roasting pan may be fine if you just need something basic that you don't expect to last forever. I am returning mine and ordering a different one after I do more research.

Note: I ordered a Cuisineart brand stainless steel stock pot in the same order as this roasting pan, so in comparison, this roasting pan just seemed cheap and flimsy next to my very sturdy Cuisineart product.

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Cooked my first Prime Rib in this pan. It came out perfect. The size was just right for the 20lb roast. The wire rack was easy to clean as was the pan. I'm sure this will last a lifetime.

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I just got this roasting pan in the mail. Amazon calls it Cuisine Select 3 Piece Roaster but when I opened the box, it says GIBSON HOME top roast. I googled it and found that Wal-Mart has it for $17.97! It's about $10 cheaper than what I paid! The bottom of the roaster pops in and out of the pan and it is very thin. Have yet to try it out.

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This product is easy to clean. The cover fits beautifully and the included rack is a plus. Way better than the enameled roasting pay I had previously.

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An excellent roaster with plenty of height for a turkey. It's made of good weight stainless steel and the handles are large enough to get potholders and your fingers into for safe handling when hot. The rack is high enough to keep what you're cooking out of the juice. This is actually a gift for my granddaughter. She needed one and I loved the one I bought for me.

Reviews of Joyce Chen 21-9971, Classic Series 4-Piece Carbon-Steel Nonstick

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List Price: $44.95
Sale Price: $34.57
Today's Bonus: 23% Off

This is the "4 pc. 14 in. Xylan Nonstick Wok Set" From the description on the Amazon product page I was expecting the "4 pc. 14" Carbon Steel Wok Set"

The pan looks nice, but has the handle problem others described. There is a metal component that goes through the wooden handle and screws into the part bolted onto the wok. That bolt is too long so if you hold the wooden handle the pan will spin upside down. Not a good thing to happen when cooking hot food!

I'll likely be returning this since a natural carbon steel wok is more authentic and cooks hotter and I don't feel like cutting down the bolt to get the handle to actually function properly.

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Using a wooden spoonscratched on the 2nd use. I was browning cashews, so maybe that did it. I paid just 12 at Amazon warehouse, but still not worth it.

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Update: Sis used the Seasoning recommended prior to use (I had reminded her of this from the Ebook Sample I downloaded). She had no cleaning nor sticking problems, just the food was too spicy for hubby and teenager.

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I purchased this as part of a list my Sister gave me for Christmas. I went more by reviews than the price of the item. I also asked if she wanted one for the stove, or an electric plug in device.

Turns out this was THE PERFECT Wok. After purchasing some books (in particular Stir-Frying to the Sky's Edge previewed it first), a carbon steel wok is the best to cook with. I also wanted to introduce her to some e reading.

She enjoyed that there was more than just the Wok in her package. Since her Hubby was a little stingy (Scroogy?), she claimed this was her most favorite gift.

So far, this earns a 5 star review. She says I'm invited over sometime next week for Stir Fry after that if I need to edit the stars .... ;-)

PS for her hardcover tastes, and those beginning lessons I also included Wok Cooking Made Easy: Delicious Meals in Minutes (Learn to Cook Series)

Honest reviews on Joyce Chen 21-9971, Classic Series 4-Piece Carbon-Steel Nonstick

The teflon started to peel away after a little use. I would not recommend. I expected better than this base on what I had read about the product in the first place.

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After less than two month's use, large portion of the non-stick layer have come off. This layer is HARMFUL for body. Have to buy a new wok to replace this one.

Cheap Garcima 18-Inch All-Purpose Pan Lid, 45cm

Customer Ratings:

This product is exactly as described and a perfect fit for our huge paella pan. Looking forward to properly cooked rice when forced to make paella indoors in the future.

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Garcima 18-Inch All-Purpose Pan Lid, 45cm, by Garcima

BEWARE! This lid is so light (8.3 ounces) and thinly made that it bends easily. It is one or two grades above a disposable aluminum pan. It does the job of covering a 17" cast iron skillet, but it would have been better if it was domed more.

Review of Jaccard Super 3 Meat Tenderizer

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List Price: $50.00
Sale Price: $25.90
Today's Bonus: 48% Off

This device works easily, quickly, and effectively. It does change the texture somewhat, but the trick is to not over tenderize. I made this mistake with some old frozen tough chuck. I pierced in all directions repeatedly; across, 90 degrees, a 45 degree angle going this way and that way and repeatedly; it stayed together, but it was more tender than meatloaf...not good. Twice over on each side and then twice again at a 90 degree angle is about right for typical chuck. Perhaps an extra pass if especially tough.

Great for crock pot dishes with chicken breast...once over each side and once again at 90 degrees and the breast is moist; the gravy/juice penetrates...mmmm.

This is one of those kitchen aids that is not just a gadget. If you love the flavor of chuck (or any tough meat) but want to avoid chemical tenderizers, get the jaccard instead: it does a MUCH better job without chemicals. And if you like to use a lot of seasoning, piercing the meat gets the seasoning from atop the meat and into the meat. Great invention. Well worth the price. Built well.

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Wonderful. Tired of cleaning the splatters of blood and meat bits from the tile behind your kitchen counter? Throw that tenderizing hammer in the garage tool box and use this superb gadget instead. Never had chicken or beef that was better than this item produces. 30 seconds and you are done. Beef or chicken cooks clean through even on the grill in half the time. Marinade really penetrates well.

Note: Instructions say to go over the meat 4 or 5 times. NOT for 4 or 5 minutes! 4 or 5 times takes 30 seconds or less.

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This has become a staple in our kitchen, used on everything from flank steak to pork chops.

Why I love this:

1. Works for all ages and levels of cooking expertise. Safe to use.

2 Very, very easy to use. Simply press down on the top and the sharp blades cut through the toughest sinews of your particular cut of meat. It takes very little energy to press down on this, so even eldery cooks or those with arthritis could handle this.

3. Allows MAXIMUM penetration of tenderizers. No other tenderizer has done as well.

4. The best tenderizer I've used.

5. Easy to store, wit a protective cover to prevent any accidental cuts or harm from the blade.

6. Allows you to save money, making less tender cuts of meat come out as tender as more expensive ones.

Now, a personal opinion. If you ARE going to tenderize your meat, please avoid adding salt to your marinade if you can avoid it. I think it draws out the juices and makes for a less flavorful and tender cut of meat. If you want your meat to be salty, just add it after your first bite, adjusting to your taste.

Also, please let the meat rest for a good 5 minutes after you take it from the oven. If you cut it before then, you may have one good slice of meat (the first one) but the juices will flow out and the rest of the pieces will be less tender. So let the meat sit and let the juices settle a bit. You'll be glad you did.

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Amazing what this little gadget can do for tenderizing a cut of meat. Forget pounding unless the recipe calls for it. Just a pass or two over a cut of meat and the Jaccard allows your favorite marinade to add flavor throughout the meat, not just the surface as before.

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It's easy to use, easy to clean and works exactly like advertised. I read the reviews prior to the purchase and am happy with this product, it makes tough meat more tender and tender meat just melt in your mouth. No complaints so far.

Review of J.A. Henckels International Classic Clad 10-Piece Cookware Set

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List Price: $540.00
Sale Price: $359.95
Today's Bonus: 33% Off

I purchased this set because I was replacing my 16 year old radiant cooktop with a new induction cooktop and most of my older cookware was not induction capable.

I decided that these were a reasonable alternative to the more expensive All Clad cookware and, at this price, if they didn't work out well I could always afford to replace them.

I used them originally with the old radiant cooktop and was quite impressed with how quickly they heated, how well the cooked, and how easy they were to clean. I had expected stainless steel to be hard to clean but these are not. At times I will need to soak them for an hour or so prior to cleaning but most of the time that is not necessary. So far we have used regular dishwashing liquid to clean them.

I'm even more impressed with their performance with my new GE induction cooktop and I particularly like the interior volume markings. It is amazing how I can "titrate" the level of simmering/bubbling/boiling with the combination of the induction cooktop and this cookware.

In short, these are very cost effective, functional, and attractive.

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I've owned this set of cookware for over two years, and I love them! The packaging was the first sign of quality. Everything is individually placed in plastic bags, then placed in cloth bags. They are superb quality, sturdy, very well-constructed, good looking, heat evenly, and I expect them to last a very, very long time. They've tarnished slightly, but it does not affect the results, and may be caused by occassionally cleaning them in the dishwasher. They clean up nicely for non-non-stick pans. :) They are a bit pricey, but if you want long lasting cookware that produces consistent results without requiring special care, treat yourself to this awesome set!

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The ergonomic handles make these pots and pans much better than any other similar pots and pans available. The handles really do stay cool, and they make the pans a lot easier to lift and move. These pans heat very evenly. They do not have a nonstick surface, a feature I prefer. I have a glass cook top stove and usually use a medium low setting for foods that are cooked without water. Baking soda works well for cleaning any residue that sticks to the pan when a higher heat is used. I never use scratchy pads or commercial scouring powders to clean these pans, just baking soda on a dish cloth or liquid dish detergent and warm water. The lids are very convenient, both to use and to store. I prefer these metal lids to the glass lids that come with many pans.

Honest reviews on J.A. Henckels International Classic Clad 10-Piece Cookware Set

I discovered this cookware by accident. My Cuisinart Cookware set didn't come with a 1 qt. size. So my husband ordered a 1 qt. pan from Henckels. I have a JA Henckels knife set that I love, so I figured that would be good quality. I wasn't prepared for HOW much better the quality is than the Cuisinart. The little pan is super heavy. I can put veggies in with very little water; it just begins to boil and I turn it off. I leave it until the meal is ready and it is perfectly steamed. They are very expensive, so I am getting them bit by bit. I clean them with Bon Ami cleanser and a nylon scrubby pad. It doesn't scratch. I looks like new when it comes out of the dishwasher. It probably helps that I have soft water also.

I would highly recommend these. I am replacing my Cuisinart piece by piece...then I'll put the Cuisinart out in my RV!! Looking forward to replacing ALL the Cuisinart.

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This is a great set. To clean I would suggest BOn Ami. HEats evenly, easy to clean and maintain.

Reviews of Le Creuset 3-Ply Stainless-Steel 11-Inch Fry Pan

Customer Ratings:

This is a beautiful pan. I own and enjoy many pieces of the cast iron from Le Creuset. However, I prefer stainless steel. I was very happy when they came out with a stainless steel line by Le Creuset. This pan is a nice size for a family of four. I only gave it 4 stars because it would have been nice to have a lid. Otherwise it is a great pan.

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It is a nice size but besides not having a lid, it stained, cooked bacon and it stained, cooked chicken and it is worse. Unfortunately I also bought the set, and after just steaming green beans the pot and steamer are stained. Tried to clean them with scrubby sponge then brillo. Was told to try Bartenders buddy for stainless steel but I don't want chemicals in the pan. It may not effect cooking but for new expensive pans they look awful

Reviews of Le Creuset Enameled Cast-Iron Buffet Casseroles

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List Price: $280.00
Sale Price: $209.95
Today's Bonus: 25% Off

I bought the casserole, and let me tell you, everything I love about the French oven is present right here. Wider than the oven, it is, of course, shallower, but it still holds a healthy amount of food. Certainly it's big enough for a good-size casserole. It's also great for browning meat before baking. I find that pork chops (holds four small or 3 porterhouse chops comfortably) browned in a little olive oil, then smothered in vegetables and slow baked (covered, always covered!) at about 325 in this casserole, turn out moist and juicy and tender, with a gorgeous brown sauce that you can turn into gravy or just spoon over the chops. The vegetables emerge aromatic and tender. Everyone is happy, and the world spins contentedly for one more night. This is a high quality piece of kitchenware; since I got the French oven I've been sold on Le Creuset, and I'm here to sing its praises. Things don't burn unless you're not paying attention, and cleanup is a marvel. Who needs non-stick when you have enameled iron? The red, as I've said elsewhere, is very jolly, and might even provoke you to flights of Gaulic fancy (Vous: Et pour dejuner, les escargots en casserole! Les enfants: EUUUUUUUU) There are more sedate colors available, but I do recommend the red if you have a frivolous bone in your body.

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This wonderful pot is a cross between a dutch oven and a large heavy skillet. The bottom has about the same surface area as the 7-quart le Creuset french oven (big enough for a whole brisket or a large cut-up chicken), but the sides are half as high.

The large browning surface and shallow profile make this just the thing for dishes that involve browning meat or chicken, and then pouring on a sauce to slowly simmer and concentrate. The heavy lid makes the pot perfect for slow, wet, braising of tough cuts of meat like back ribs once the dish is done the pan goes right onto the stovetop to deglaze. Jambalaya turns out beautifully: sweat some onions, celery, and peppers over low heat, brown some sausage or smoked meat, and pour in the rice and liquid the heavy lid does wonders for the rice, and once the dish is done the whole thing can be brought to the table to serve from.

The only drawback to this pot is that you can't carve in it slicing up a brisket or corned beef would risk trashing the enamel. The weight is also impressive with the lid this pot is almost 13 pounds, which may be more than some cooks can handle.

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I first started seeing this pan on Giada De Laurentis' cooking show "Everyday Italian" when I began collecting Le Creuset. I didn't know it as a casserole at the time since it more resembles the "Everyday Pans" being sold by manufactuers like Calphalon and All-Clad.

Of course, you can use it as a casserole and it's the perfect size for macaroni and cheese, fruit cobbler, or chicken and dumplings. However, it is also a great saute and fry pan: steaks and chops brown beautifully; it's great for making a quick pasta sauce; it fries chicken like a champ; risotto cooks slowly and evenly; and it's even big enough for a small to medium roast. In fact, I like it so much I got the five quart model for big batches of paella and larger roasts like turkeys and hams.

Not only is this pan a joy to use and look at, it's also easy to care for. It can go in the dishwasher, but really all it needs is a little soak and the caked on food just comes off with a scrubby sponge or dish brush.

Though any cook would appreciate this piece, it is an especially good starter piece for the recent graduate or newlywed and it will last a lifetime.

Honest reviews on Le Creuset Enameled Cast-Iron Buffet Casseroles

My thoughtful guy stopped off at a Le Creuset outlet and called me from the store: "Hey, I'm at the Le Creuset outlet and you can have anything you want!" Oh, boy, it wasn't even my birthday. After consultation with the helpful sales assistant, we chose this casserole. It's large and flat like a skillet, has a domed cover, two side handles and it has the regular enamel lining. The sales assistant claimed it was the most used pot in her kitchen. I agree!

We leave this out on the stove as it's rather large. We do a lot of things in it, but recently we made Swiss Steak. I am not a big Swiss Steak fan, but when someone comes home with the wrong meat for the grill (hint; you BRAISE round steak, not grill it) then you deal with it. I hammered flour into the steaks with the cubed side of the meat mallet. Then sauteed the meat in the Le Creuset casserole. I added minced onion, a can of diced tomatoes and let the whole thing simmer on the stove (though I could have finished it in the oven--this goes in the oven at moderate temperatures.) The result was a tender Swiss steak and with judicious stirring from time to time with a spatula to release the meat from the enamel surface, it was an easy cleanup.

Unlike teflon, you do have to stir to avoid catching the food on the bottom. I find that a nylon spatula, shoved under the meat from time to time, releases it well. But I'd advise you never really leave this kind of pot to cook on its own even on the lowest heat unless you have a heat spreader or even heat. Our gas stove seems to create hot spots under the surface, so I keep an eye on it from time to time.

The cleanup is easy--no abrasives or rough pads, please, but a good soaking cleans it up with a mild scrubbing nylon pad. The cream enamel does stain from tomato and caramelized foods, quick cleanup mitigates this, but over time, you will see some darkening. This bothers some people but as long as the surface is intact, we are ok with a bit of staining.

If you do a lot of skillet cooking and like Le Creuset, this piece is wonderful and it can go from stove to tabletop because it is quite pretty.

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Le Creuset manufactures porcelain enameled cast iron cooking vessels as well as other products. Le Creuset casts these cooking vessels from molten iron poured in sand moulds that are used only once. For this reason, one pot may look like another, but each is unique in its own way.

Cast iron is a highly efficient material which absorbs and distributes heat efficiently. It is recommended that cooking with cast iron is done on low to medium heat. There are exceptions like boiling water where cooking on high heat is appropriate and okay. Remove cast iron from the heat and it does not cool off quickly. This helps your food stay warm while serving. Beware; iron tends to be heavy so these cooking vessels tend to be heavy as well.

Cast iron is an effective material for cooking so why cover it with enamel? Iron tends to rust; iron oxide (rust) doesn't add any complimentary flavors to your food. If your cast iron cooking vessel was not enameled, you would have to season and maintain your cooking vessel. Adding the porcelain enamel not only looks good, but has multiple benefits. The enamel, being a solid coating, is one of the most hygienic surfaces to cook on, does not stain, absorb odors, retain flavors, and is easy to clean. The enamel can be damaged, so limit cooking tools to plastic or wood.

The benefits of cooking with Le Creuset cast iron are many, but lets get down to the buffet casserole specifically. 5 quarts can be a lot of space when it comes to casseroles, so consider your recipes when determining the size you need. The buffet casserole tend to do best if at least 3/4 full. Any less and you may overwhelm your food with heat evenly dispersed in the pot.

With a large flat bottom that curves up this pan resembles a curved sided saute pan the only thing missing would be a long handle. The tight fitting lid is mostly flat with curved sides. This lid seals in heat, moisture, and flavors and can be used to hold your meat while you are making a sauce from the drippings. Its shape and design makes this an extremely versatile pan.

I tend to use this pot for simple braising more than anything else. It easily holds a cut up large roasting chicken and other ingredients very well. But once you get past the basic functionality that lends itself to recipes such as paella, coq au vin, and basic casseroles, you can really open up the possibilities.

Keep in mind this is a 5 quart pan, feeding two out if it is ridiculous unless you want plenty of leftovers. With that in mind, how about roasting a chicken in it with potatoes and vegetables all in the same pan soaking up those juices? Pineapple upside down cake or bread pudding for when you need to please many guests, making spaghetti sauce which you can later braise your meatballs in, poaching fish, or sauteing pork chops. The possibilities almost seem endless.

One feature that people tend to complain about is the cost. The cost does seem steep compared to other pans made from other materials. Heck, cast iron doesn't seem like it should be expensive when comparing to that old cast iron pan past generations have used for cornbread and camping. However the manufacturing process requires making a mould for each and every pan produced. They then go through the enameling process before shipping these heavy pans. If you take what goes into making and distributing these high quality cast iron products, the cost tends to make sense. Then consider that this pan will easily last a lifetime when taken care of.

Here is one of my favorite recipes I use this pan for:

JAMBALAYA

1/4 cup cooking oil

1/2 lb. boneless cooked chicken, cubed

1/2 lb. smoked sausage, sliced

1 large chopped onion

1 large chopped bell pepper

1 bunch chopped green onions

1 cup chopped celery

2 cloves garlic, minced

1 16 oz can tomatoes, drained (reserve liquid)

1 tsp. thyme

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

1 tsp. salt

1 1/2 cup converted rice

1 1/2 cups chicken stock or water

1 1/2 tbsp. Worcestershire

2 lbs. peeled and deveined raw shrimp

1) In your Buffet Casserole, saute diced chicken if not pre cooked, remove and hold in the lid until later. Use oil as needed.

2) Saute sausage until lightly browned. Remove from pan and hold in the lid.

3) Sautee onions bell pepper, green onions, celery and garlic in meat drippings until tender. Add tomatoes, thyme, pepper and salt. Cook 5 minutes.

4) Stir in rice.

5) Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil, reduce to a simmer.

6) Add raw shrimp, chicken and sausage and cook uncovered, stirring occasionally for about 30 minutes until rice and shrimp are done.

PROS:

Extremely versatile

Efficient absorption and distribution of heat

Hygienic enamel cooking surface

Does not stain, absorb odors, or retain flavors

Easy to clean when not abused or misused

Can be transferred from stove top to the oven to the table

Can easily last a lifetime

CONS:

Its heavy, as cast iron tends to be weighing in at about 15.5 pounds.

Buy Kuhn Rikon Potato Masher

Customer Ratings:
List Price: $17.95
Sale Price: $15.22
Today's Bonus: 15% Off

We bought and then returned five or six [s]mashing disappointments before finding this gem. So fabulous we're having it insured [in case of theft].

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This works so well mashing warm potatoes.. It can even be used to crumble

meat that you are browning like beef... Cleans well in the dishwasher.

Have starting giving it as gifts as well...

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I'm a big fan of Kuhn Rikon products because they are well made and last. I needed to replace a potato masher that was coated in some non-stick or other coating, because it started to peel off and rust. This masher works like any standard potato masher, and seems like it will stand up to the test of time. I like the heavy handle and feel of it -nothing flimsy here!

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This is a very good potato masher. I wanted one like my grandma's that would stand up to the dishwasher. This has the same shape and principal of mashing and it it dishwasher safe. I am very pleased with the masher and the service. Excellent.

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This masher is so cool! It mashes food with such ease (as opposed to my previous masher, which did the job but with much effort) and also the food slides off the masher soo easily. Haven't owned it for too long, but so far it's been worth it.

Rachael Ray Cast Iron 1-1/2-Quart Fondue Set, Blue Reviews

Customer Ratings:

I love this fondue set! It is the perfect size for our small family of three. It retains heat well, uses less oil than larger ones do (only 3 cups), melts chocolate like a dream (and without scorching), is less expensive to operate because you can use liquid fuel instead of the costlier gel (which doesn't get as hot), and is made well in general. I like the way the handles are made of enameled cast iron and can endure the same temperature as the whole fondue pot and won't deteriorate before the pot will. Plus, the handles extend from the fondue pot adequately to allow you to carry it securely from oven/stove to burner. They do get hot though so be sure to use potholders. The base plate is made of grooved cast iron and helps to stabilize the rechaud. It is not dishwasher safe, nor are the edges around the top of the pot sealed with enamel, which means you'll have to handwash and dry the set when you're through, but it cleans up well and shouldn't rust if you care for it properly. I initially ordered a Swissmar Montblanc (selling for more through Amazon and substantially more through other Amazon stores) and feel this product is superior in workmanship. I wouldn't hesitate to buy this again and I think you'll be pleased too (especially if you're looking for value for your dollar).

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Man that lady gets on my last nerve but the fondue pot is OUTSTANDING!! We did a lot of fondue in my house growing up and we had one of the old Swiss copper ones which meant my mom had to make the fondue in a sauce pot THEN transfer the finished product to the copper pot. This one from Ms. Ray goes from stove to table all in one!!! I have used it about 15 or so times since I got it a year ago and it's great fun every time!! Do purchase this pot... trust me. I'm a fondue expert.

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I would recomend the Rachel Ray fondue pot to anyone interested in revivng a fun dining experience doing fondue! It is very stable, easy to fill the fuel burner(fuel IS easy to find at any hardware store or big box store), and a breeze to clean up. The cast iron pot holds heat evenly and well. It is a great value-I bought two!

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I love this fondue set. Very sturdy and well made. Easy to clean.

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my wife and i put this on our registry and the both times we used it, it was a huge let down.

the first time didn't get hot enough. and the second time it did get hot enough be we had to down the cheese as fast as possible. Even with how fast we consumed the cheese fondue, it wasn't fast enough because there was a good 1/4 inch of burnt cheese at the bottom. spend the little bit extra to get a good one.

Circulon 80873 Review

Customer Ratings:

Wow I''VE JUST got this pot..thought it was a 4 or 6 quart ...nope it's a 8 quart. Purchased the whole set for $209.00 . No problem I'll take it.

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The description of the pan wasn't clear regarding size however, I decided to purchase since the price was so good.

It was worth the chance I was expecting a smaller pan however pleasantly surprised the size was an 8 qt.

The quality of this pan feels good and nice weight to it.

Discount Anolon Advanced Bronze Nonstick Bakeware 9 by 13-Inch Rectangular

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List Price: $30.00
Sale Price: $18.89
Today's Bonus: 37% Off

All of the Anolon bakeware that I've ordered has proven to be very durable. I was surprised with the substantial weight and feel of this pan. It cleans easily, and has held up well. One caveat for inexperienced bakers: there's really no such thing, as totally nonstick when baking brownies, cakes and the like. I tried baking without "greasing" this pan with spray or butter and flour. It performed a lot better than other nonsticks, but you can't just bake straight away without prepping the pan first. I guess experienced bakers know this already though! Cleanup was extremely easy, and I am very pleased with this product.

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This pan looks great and I'm not embarrassed to bring it out in public. My old cheap cake pan rusted quickly and guests were probably concerned to eat from it! This one is heavy weighted and has nice handles. Looks great! I just baked brownies in the pan today and they turned out delicious and NOT burned!

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my favorite part about this is the handles. Things bake very well in this pan, but the handles are just awesome for someone who burns themselves easily or just needs that "extra bit of safety" when they pull things out of the oven.

Honest reviews on Anolon Advanced Bronze Nonstick Bakeware 9 by 13-Inch Rectangular

So far I have had 3 sent to me all have had scratches , nicks and dents. 2 were sent with the also damaged 12' round skillet with no packing. I did cook a small chicken in it and as far as cooking it performed excellent.

Positives-

1. Nice looking gold/beige color pan.

2. Very sturdy built strong and stiff with a little weight.

3. Did excellent job cooking a stuffed chicken that was close to going over the size of the pan.

4. From what I can tell the bottom is hollow.

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Negatives-

1. Amazon has not sent me an undamaged one yet.

2. The handles get hot and need to come off when washing.

3. very very slight brown stain after first use.

I really couldn't see how much better this type of pan could be. Great pan terrible carless and lazy packing.

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I really love this pan. I am happy to have this one add on to my kitchen. Thank you very much.

Review of Vinaroz Vitoria Series Hard Anodized Fry Pan, 11-Inch

Customer Ratings:
List Price: $70.23
Sale Price: $26.97
Today's Bonus: 62% Off

I got this pan as a gift and it is amazing. I've had other non stick pans before, ranging from cheap to expensive, and this is by far the best one I've owned. I only wish it came in more sizes, because I would buy the whole set.

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I love this pan, but this is not an induction cooking pan.

It does what is says, non stick, easily clean and wash.

Too bad, the first time I used the pan, a tiny piece of ceramic coating chip off.

I returned it to Amazon and will try a different brand.

I did buy a wok (same brand as this pan), it works so far so good and see no ceramic coating chip off for this time being.

That wok is good on induction cooktop.

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Don't pay any attention to the sour grapes, competitor's funded negative reviews. This is the best pan I've ever owned, and the most healthiest. Don't waste anymore time...order it now! You' won't be sorry!

Honest reviews on Vinaroz Vitoria Series Hard Anodized Fry Pan, 11-Inch

The problem with traditional non-stick pans is that the non-stick wears out after 6-12 months of use, no matter how much you spend. This is why I started looking into ceramic coatings instead of the traditional non-stick. I originally purchased this pan from another on-line company and had to return it due to manufacturing defects. The pan from the other on-line company was very scratched up on the outside, and the non-stick ceramic coating had a big chip on it, then it looks like they just tried to re-coat the ceramic right over the chip. This left a large divot and was very ugly. So, I sent that one back, and decided to purchase the same pan here on Amazon. My new pan is flawless. There are no defects on this one. The pan works well and really is non-stick. I have no idea how long it will last, but I have hopes that it will for much longer than the standard non-stick surfaces on all the other pans out there. I also purchased the 3-Quart sauce pan too, it also is excellent. Now, I wish they made a smaller fry pan and I would also get that. The only reason why I am giving one less star is because I know that this company does have manufacturing & quality control issues, but, at least buying it on amazon means you can get your money back. The other company I had to pay for shipping to send it back and they only got an in-store credit for the hassle.

***** Update *****

After having the non-stick fry pan now for 3 months I will say it works about the same as when I purchased it. However, the white ceramic coating on the fry pan has stained a bit, and is not as attractive as when I purchased it. Also, I wanted say that the way that these pans conduct heat is much greater than my other pans.

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At first glance this is a sharp looking pan. It is light and has a nice design. I like the look of the white ceramic coating, and there were not many ceramic on Analon to choose from.

However, when I unboxed it I noticed a raised pattern in the inside of the pan that looked wrong. I turned the pan over and saw that this raised area on the interior is caused by the stamping of the logo and other words on the bottom of the pan. This seems wrong to me. I don't think words stamped on the bottom of a pan should push up on the interior ceramic coating, creating an irregular raised area. I am guessing this area will wear out faster than the rest of the interior.

I don't know if this is how they all look from this manufacturer or if this one was a mistake.