Lodge ASHH41 Silicone Hot Handle Holder, Red

CUSTOMER REVIEW



EDIT: Now that I have about a month using these holders under my belt, I've learned more how to use them better. Still, my original review below pretty much stands. So, I found that trying to firmly grasp the silicone handles the way you would using a cloth isn't the best way to go about using these handles. Using a looser grip allowing the front bottom of the holder to sit on your index finger and the rear top of the holder to press up against your palm provides a much better grip and control of the pan. It's a looser bottom-front and top-rear balance that works best. This method even mostly negates the lubrication effect from modestly oily pan handles. You still don't want oily handles or you're asking for it. So try that looser balancing grip instead of the firm clench grip. :)



Also, a note on the cloth Hot Handles that are supposedly-silicone lined. Um, they're not silicone-lined. At least not with any kind of silicone I've ever seen. And don't ask me why, but the multi-colored hot pepper design holder is a bit bigger and its interior just looks like the metalized cloth we've been using on the contact surface of cloth oven mitts for decades. The red hot pepper design has a cream colored teri cloth inside and is just a bit smaller than the multi-colored pepper holders. I like the multi-colored pepper holders the best both for the interior, feel and pattern.



If I'm cooking on low heat I leave the silicone handles on. If I'm sauteeing, and therefore flipping, or if I'm using higher heat I use the cloth handles and put 'em on as needed and remove 'em when done.



ORIGINAL REVIEW:



Okay, I will take for granted that if you're reading this you already have a Lodge cast iron pan(s). They are fantastic pans that have reignited my love of cooking. My Analon Pro pans sit in the cupboard doing nothing now other than loan their great glass lids to the Lodge pans.



But this isn't about the pans. Despite their very humble price, all of us who own Lodge know that they are superior pans already. This is about this handle holder. If you've used silicone in the past as a pot holder or oven mitt, you know that it is an excellent heat barrier and very very easy to clean and dries almost instantly. This holder is no different. It can be left on the pans even when they are on medium high heat and though they get hot, not hot enough so the pan can't be lifted.



The problem with this holder is that it only comes in one size and is internally deeply ribbed (presumably to create an air channel and less contact for cooling efficiency). I have 6.5" through 15" Lodge pans. Each handle is a different size and shape. The 6.5" is so small that this holder allows the handle to just slosh around inside. The only way to get a confident grip on the pan with the holder on is to really squeeze down on the holder. As the holder is quite thick, it won't fold over and the internal ribs prevent real compression of the holder. Sort of a spring action. In short, the little handle is so short and narrow that this holder just swallows it up and confident grasp is really not possible. Factor this in with the fact that oil/grease finds its way up cast iron handles and you have a real issue because of the internal ribs. There is very little actual contact between the holder and the handle because of these ribs. Good for low heat transfer. REALLY bad for grabbing the handle.



But who uses such tiny pans other than myself? Let's talk about the 10" that everybody uses. The fit here is much much better. Still, not snug enough. Unlike with the 6.5" pan, heft and weight of the pan is an issue. Though the fit is more snug, the greater effort maneuvering the 10" gives a less-than-confident feeling. I like to sautee so I flip my pans a lot. Yes, even heavy cast iron pans. Not with this holder on the handle. The ribs simply limit contact with the pan far too much. It's back to the trusty old cloth for sauteeing... ANY grease on the handle and the holder becomes a lubricated sleeve that can actually spin around the handle.



The 15" pan's handle fits about the same in the holder as the 10" though it reaches closer to the holder's tip.



In summary, this holder is fine for simply grabbing the pan and rotating it on the burner or for holding the pan as you stir its contents or for two-handed lifts using the helper handle (and hey, where's the helper handle holders???). For sauteeing or one-handed lifts (or even two-handed lifts by the main handle only), the poor grip (even lubricated SLIDING) of this holder really limits its usefulness as a handle holder.



I've ordered the Lodge cloth-exteriored (but still internally silicone-lined) holders hoping for better grip. I understand that those handles can't be left on the pans. I'll use them as a replacement for a cloth. Hopefully there aren't any internal ribs on those holders or they'll get sent back prior to use.



Lodge really dropped the ball here, only offering one size. Frankly, I think they should include custom-fitted handles with every pan. They are cheap to make and wouldn't increase the cost of the pans much. They should also be made of much thicker silicone without ribs. This way, they can just stay on the pans and will fit and grip MUCH MUCH better and restrict heat at least as well.



I hope you're listening, Lodge... Send me a free set for review. ;)

Posted By Unknown17.49

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Rachael Ray Hard Anodized II Nonstick Dishwasher Safe 10-Piece Cookware Set, Orange

CUSTOMER REVIEW



Vine Customer Review of Free Product (What's this?) UPDATED: See new note at end of the original review.



ORIGINAL REVIEW: This is my first experience with Rachael Ray cookware. When I removed the cookware from the set, I first noticed how light weight it was. I then noticed the attractive orange handles and the beautiful clear lids. It's not high end cookware, but it would be welcome in many or most homes.



I used the skillet to saute tofu and it browned nicely even at a medium heat level. I didn't use any oil in the pan and just let the tofu do its thing. I have also sauteed vegetables using just a touch of water without added oil and it also worked out beautifully.



I heated some almond milk for chai and forgot about it. That could have resulted in quite a mess with some other types of cookware, but it cleaned up quickly and still looked brand new.



What I liked:

* The design is very modern and attractive.

* The glass lids have a sturdy rim that is designed so food will not be easily trapped

* The orange handles are non-slip and easy to grip, and they keep very cool while cooking

* The small size pots are very handy, and the 6 quart stock pot is a nice small-size stockpot that I'm finding a much better size for my use.

* Cleanup was super easy



What I didn't like:

* The pots seem to be about half the thickness of most of my other pots and pans. While I don't think they would dent easily if dropped, they don't have a sturdy, well made feel to them.

* When compared to my Calphalon, they also do not have the same quality hard anodized finish on the outside.

* The nonstick coating doesn't feel as high quality as other brands. So far, so good though!

* The pans do not have a thick bottom, and seem to heat unevenly. My food scorched quickly, so cooking time and technique will vary from my other cookware.



I think this would make a great starter set for someone just starting out on their own. Despite the few flaws (IMO) that I noted above, I am enjoying using this cookware and cooking just became a little more fun!



EDITED TO ADD: I've had this cookware for about a year and a half and am throwing it away. When I started using the skillets more frequently, I noticed that I felt weird. We know that nonstick cookware should not be used on high heat, but I barely used the skillets over medium heat and they emitted chemicals into the air. I've used T-Fal skillets on much higher heat without any ill effects. Every time I used the Rachael Ray skillets, I felt light headed and just weird. I tossed the skillets a long time ago. Now I'm discarding the other pieces. The saucepans and stock pot just haven't held up well. The handles are loose and feel unsafe now. I also got tired of the uneven heating, which I mentioned in my original review. The exterior finish also scratches easily. They feel dinky. To me, the tradeoff of low price vs quality was just not worth it.

Posted By Unknown16.07

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Ball Jar Heritage Collection Pint Jars with Lids and Bands, Set of 6

CUSTOMER REVIEW



These jars are even prettier in-person! More of a deep peacock blue than the very light blue show in these pictures, they are gorgeous and perfectly suited for any use - drinking glasses, small flower vases, and canning of course.



However, Amazon is charging WAY too much for these! I found mine at my local Ace Hardware for $9.99 per set of six. Not sure why Amazon's price is so much higher when they're usually cheaper than everyone else. Maybe the packaging needed to keep them intact for shipping?



If you're interested in these great jars, I do recommend going to Ace though, purely for the price difference.

Posted By Unknown14.40

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Rachael Ray Hard Anodized II Nonstick Dishwasher Safe 10-Piece Cookware Set, Orange

CUSTOMER REVIEW



Vine Customer Review of Free Product (What's this?) UPDATED: See new note at end of the original review.



ORIGINAL REVIEW: This is my first experience with Rachael Ray cookware. When I removed the cookware from the set, I first noticed how light weight it was. I then noticed the attractive orange handles and the beautiful clear lids. It's not high end cookware, but it would be welcome in many or most homes.



I used the skillet to saute tofu and it browned nicely even at a medium heat level. I didn't use any oil in the pan and just let the tofu do its thing. I have also sauteed vegetables using just a touch of water without added oil and it also worked out beautifully.



I heated some almond milk for chai and forgot about it. That could have resulted in quite a mess with some other types of cookware, but it cleaned up quickly and still looked brand new.



What I liked:

* The design is very modern and attractive.

* The glass lids have a sturdy rim that is designed so food will not be easily trapped

* The orange handles are non-slip and easy to grip, and they keep very cool while cooking

* The small size pots are very handy, and the 6 quart stock pot is a nice small-size stockpot that I'm finding a much better size for my use.

* Cleanup was super easy



What I didn't like:

* The pots seem to be about half the thickness of most of my other pots and pans. While I don't think they would dent easily if dropped, they don't have a sturdy, well made feel to them.

* When compared to my Calphalon, they also do not have the same quality hard anodized finish on the outside.

* The nonstick coating doesn't feel as high quality as other brands. So far, so good though!

* The pans do not have a thick bottom, and seem to heat unevenly. My food scorched quickly, so cooking time and technique will vary from my other cookware.



I think this would make a great starter set for someone just starting out on their own. Despite the few flaws (IMO) that I noted above, I am enjoying using this cookware and cooking just became a little more fun!



EDITED TO ADD: I've had this cookware for about a year and a half and am throwing it away. When I started using the skillets more frequently, I noticed that I felt weird. We know that nonstick cookware should not be used on high heat, but I barely used the skillets over medium heat and they emitted chemicals into the air. I've used T-Fal skillets on much higher heat without any ill effects. Every time I used the Rachael Ray skillets, I felt light headed and just weird. I tossed the skillets a long time ago. Now I'm discarding the other pieces. The saucepans and stock pot just haven't held up well. The handles are loose and feel unsafe now. I also got tired of the uneven heating, which I mentioned in my original review. The exterior finish also scratches easily. They feel dinky. To me, the tradeoff of low price vs quality was just not worth it.

Posted By Unknown14.25

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Lodge LCS3 Pre-Seasoned Cast-Iron Chef's Skillet, 10-inch

Product Description

Package Quantity: 1

Designed for the gourmet, the Lodge Chef Skillet is great for omelets, cornbread or sauteing. This unique 10-inch skillet has sloped sides and features a teardrop handle. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Made of cast iron, this skillet evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron. This pre-seasoned skillet is ready-to-use right out of the box. While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. The Lodge seasoning procedure is a multiple-step process in which the seasoning oil is applied via an electrostatic spray system that coats the cookware, then it’s baked in commercial ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron. This seasoning process achieves a seasoned finish that would take many months of home use to achieve. Sometimes during this process, the seasoning oil can collect and create a bubble or slight drip at the bottom of the pan as it’s hanging through the production process. And that in turn can turn brown as it’s processed through the seasoning ovens. This brown spot is not rust but in fact, carbonized seasoning and will darken with use. The factory seasoning process makes Lodge cast iron products ready to use right out of the box, and the product over time “Just keeps getting better”. After cooking, clean with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Towel dry immediately and apply a light coating of oil to utensil while it is still warm. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Measures: 10-inch diameter, 1.75-inch deep






CUSTOMER REVIEW



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.

Posted By Unknown13.36

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Ziploc® Double Zipper Plastic Food Bags, 1.75-MM, 9 Boxes of 50 (DRKCB003103) Category: Ziploc and Plastic Bags

CUSTOMER REVIEW



$3.39 - $4.39 at your local store. No point in paying almost double the price! Would purchase if it was within a dollar range.

Posted By Unknown18.19

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Granite Ware 0707-1 Steel/Porcelain Water-Bath Canner with Rack, 21.5-Quart, Black

CUSTOMER REVIEW



The Granite Ware 21-Quart Covered Preserving Canner with Rack is a light-weight, lidded pot with a steel canning rack. As promised, the rack holds seven quart jars and with a little ingenuity, it can hold nine pint jars.



This canner is larger than most burners and may cause stovetop surface stains when used for extended periods. It cleans easily, holds the temperature and seems well constructed for such an inexpensive piece.



The graphic on the Amazon product page shows the canner with the rack lifted up and supported by the edge of pot. I was a tad nervous about lifting seven filled quart jars but the rack, though light-weight, was up to the task.



The only issue I have is with the height. To immerse seven one-quart jars with two inches of water above the lids means splashing or overflow will happen. I found no work-around for this problem but, for someone like me whose needs are limited (about 100 jars per season) this canner is a great addition.



If storage space was limited in this household, I would have an additional issue with the size of the canner. That's not a problem for me but it could be a consideration.



For those considering purchasing this as a stockpot as well as a canner, look elsewhere. The steel and enamel coating are too thin for anything beyond boiling water.



I am glad I made this purchase, it suits our purposes well.

Posted By Unknown13.22

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Lodge LCS3 Pre-Seasoned Cast-Iron Chef's Skillet, 10-inch

Product Description

Package Quantity: 1

Designed for the gourmet, the Lodge Chef Skillet is great for omelets, cornbread or sauteing. This unique 10-inch skillet has sloped sides and features a teardrop handle. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Made of cast iron, this skillet evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron. This pre-seasoned skillet is ready-to-use right out of the box. While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. The Lodge seasoning procedure is a multiple-step process in which the seasoning oil is applied via an electrostatic spray system that coats the cookware, then it’s baked in commercial ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron. This seasoning process achieves a seasoned finish that would take many months of home use to achieve. Sometimes during this process, the seasoning oil can collect and create a bubble or slight drip at the bottom of the pan as it’s hanging through the production process. And that in turn can turn brown as it’s processed through the seasoning ovens. This brown spot is not rust but in fact, carbonized seasoning and will darken with use. The factory seasoning process makes Lodge cast iron products ready to use right out of the box, and the product over time “Just keeps getting better”. After cooking, clean with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Towel dry immediately and apply a light coating of oil to utensil while it is still warm. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Measures: 10-inch diameter, 1.75-inch deep






CUSTOMER REVIEW



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.

Posted By Unknown14.28

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Cuisinart CLCS-11 11-Piece Stainless Steel Cookware Set

CUSTOMER REVIEW



Excellent cookware but I paid $ 99.99 from Amazon and at the writing of this review it is now twice the price .

For what I paid it is a steal , at this price I would compare other Cuisinart sets as well as other manufactures of similar quality.

That being said if you are looking for a starter set for a gift or down sizing your cookware now that the kids are in collage this is excellent quality .

I am writing this review with the set fresh out of the box and have not cooked with it for the simple reason that good cookware impresses you long before it gets near the stove.

Please keep in mind this cookware is not recommended for induction range-tops and I give credit to Cuisinart for plainly stating this under the products features .

The first thing I noticed picking up the 8 " saucepan out of the box was a true proper handle not a cheap imitation of professional cookware . The handle is solid with the width being greater then the height so it fits in the palm of your hand naturally .

The handle is heavy weight and riveted to the pan. I was wondering about balance between the weight of the handle verses the pan weight so I placed two fingers on the bottom edge of the pan where the handle is attached to the pan and it balances .

Handle and pan have a quality finish that would look good on display if you hang your pots and pans.

These are not no stick pans but frying with a touch of oil and prompt clean up will take care of that issue.

The top of the pan is rolled to make pouring easier but looking at the edge is the only place these pans may look a little cheap but easier pouring out weights that.

Tapping on the base you get a solid response you expect from quality cookware.

The covered aluminum in the base will give you quick and even heat and works best on gas ranges.

It will not retain heat like cast iron does which can better compensate for the heat changes in electric range .

Oven temperature range from the manufacture is " Glass lids are oven safe to 350°F, cookware is oven safe to 500°F " .

Pots and lids are of equal quality to the pans and lids feature good quality glass.

All in all a very good set for two person cooking but unless you need it right away I would keep my eyes open for special deals .

I would rate this set just under professional quality .

Posted By Unknown14.55

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Cuisinart 68-14SA 14-Piece Cookware Set

CUSTOMER REVIEW



I love these pots and pans! I have used them several times since getting them and have not been disappointed at all! They cook even and clean up is a breeze! You can cook scrambled eggs or even omlets in them without having to worry about them sticking to the pans. It is an easy wipe out with a soft cloth to get the cooked eggs out. All of the pots and pans are very well made as well. My only complaint is that the handles on the lids do get hot when you frying stuff in the pans.



UPDATE- 9/15/2013- I bought these pots on February 10, 2013. I was in love with them until I recently discovered my large frying pan started having problems with the nonstick liner coming off around the edges. I contacted Cuisinart and it took them THREE days just to respond to my email. I thought that since these are supposed to have a 1 year warranty on them, I would get it replaced with no problem. However, I received an email that basically in many not so nice words that if (mine were not!!) these pots were used on HIGH heat (cuisinart said I would have to PAY to have them inspected to determine defect, etc$7-$15 per item) that they would not be replaced. I was also informed that I would have to pay AGAIN to ship my pots and pans to them and also pay for return S&H. Whats the point of these having a warranty if you cannot use it? I have literally babied (soft dish rag, no metal utensils, no soaking in hot/warm water, immediately cleaned after use. etc.) my pots and pans in hopes that they would last a lifetime but I guess I was wrong!! I am NOT happy especially with how much I paid for this set and even more so that this was my first NEW set of pots and pans that I have ever received/bought in the 8 years of marriage!! I am so disappointed that these are starting to mess up after just 6 months of twice per week use!

Posted By Unknown14.38

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Cuisinart 44-13 Contour Stainless 13-Piece Cookware Set

CUSTOMER REVIEW



I got this set for Christmas, so I've had some time to use the cookware. For a stainless steel set at this price, it looks and feels like a more expensive set. They are visually appealing with nice elegant curves and a nice polished finish yet very sturdy and well built. They have a very solid feel in the hand and I will expect them to last for many years. I've always liked the quality of Cuisinart products and this set is no different. The aluminum base that is sandwiched in between the steel at the base makes for very even heat distribution. Cleanup with these are easy, I use Bon Ami to get off stubborn burned on food. I would not put these in the dishwasher, they can get small scratches and ruin the nice finish of the outside of the cookware. Overall you can't go wrong with a cookware set of this quality at this price.

Posted By Unknown13.59

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Grazia Silicone Muffin Pan, Red, 12-Cup

CUSTOMER REVIEW



Since receiving my pan a week ago, I've baked both traditional muffins and egg/omelet muffins twice each. Both types of muffins came out perfectly and slipped right out of the pan with no tearing. Loving it! The seller was great to work with.

Posted By Unknown18.09

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Brita Water Filter Pitcher Replacement Filters, 3 Count (Packaging May Vary)

CUSTOMER REVIEW



We always kept two boxes of these on hand as replacements when we used our Brita filter pitcher (we went to an in-line because we drink so much filtered water --we'd go through 40 gallons in no time, but that is a LOT of water.) There are three "gotcha's" on these filters to be aware of:

1. Do not let the filter dry out. When the pitcher is empty, you should refill the reservoir right away. When the pitcher is full or partly full, the bottom of the filter is in the water and keeping moist.

2. The filter needs to be soaked and flushed exactly according to directions. Some of the charcoal packing comes off in the flushing process, and if you don't take care of it, you will have specks in the water. This is no big problem, just something to be aware of.

3. Never put overly warm or hot water through the filter.

If you follow the directions, you will have, as we did, gallons of water that cost a lot less and taste as good or better than the water you buy in plastic containers in the supermarket.

Posted By Unknown16.50

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Lodge L8SGP3 Pre-Seasoned Cast-Iron Square Grill Pan, 10.5-inch

CUSTOMER REVIEW



I just cooked a thick ribeye steak using this grill. It's the first thing that I have cooked on it. Similar to a cast iron frying pan that I have, this generates a lot of "smoke". I had to take the battery out of my smoke detector, and open windows. I think I cooked it at a slightly higher temperature than I needed to. If smoke is a problem, think twice about buying this.



The result is the best steak I have ever cooked indoors. It beats any electric grill I have ever used, and it beats the George Foreman grill hands down. I would say that the results are almost restaurant quality. I look forward to cooking hamburgers within the next day or so.



I think this would work better with slightly less thick cuts of meat. Even at high heat it took longer than it would have taken on a grill. During the cooking I put a metal lid over the pan to control splattering.



I think it will be a breeze to clean. Oiling it after cleaning, with the ridges, will be a little more work than for smoother surfaces.



Because the ridges are so high, the grill does a great job of cooking away from the fat, and probably (my guess) does even a better job than the George Foreman grill in that regard.



Pans like this pay for themselves. This pan is about the cost of a dinner for two, and it will result in less eating out.



Update: I cleaned the pan after making the steak. It was more difficult to clean than other cast iron pans due to the ridges, however, I think I need to find a different tool to clean it with. Someone recommended a grill pad or brush. Also, I usually put the pan over enough heat to evaporate any water from cleaning, and then apply a thin amount of oil. This was also harder. I think it will get better with practice. In any case, the results were worth it.



I will be trying burgers and pork chops soon, so stay tuned!



Update: I cooked pork chops tonight on this grill, and they are the best pork chops I have ever had in my life. I let the pan heat up, and usually also have the electric burner on high heat when adding the meat. I then turn it down a bit. The cast iron doesn't cool off, and it sears the juices in. I have found that a metal cover over the grill works well to keep in splatters and heat. Another thing that is helpful is a temperature fork, which told me tonight that the chops were at 180 degrees, otherwise I would have overcooked them.



This is by far the best money that I have spent on cooking equipment, and it will definitely save a lot of $$$ because I will treat myself to excellent home-cooked meals more often.

Posted By Unknown21.48

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Anchor Hocking Penny Candy Jar, 1-Gallon

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I bought these to store the organic oatmeal mixtures I make for my Husband, I line these containers up on our kitchen counter with a stainless steel scoop ( Endurance® Oval Measuring 1/2 Cup Scoop) next to them for easy scooping. They are NOT airtight so if you need airtight storage for something seek something else. BUT... if you're looking for a stylish way to keep something on your counter that will be used up quickly ( before the item goes stale) wrapped candy, dog treats, cookies, etc. these would be perfect .Hey ,how about bath salts in the bathroom, you could make your own concoctions! I ordered 3_ they were wrapped well and 2 of them arrived in perfect condition , all the way to ENGLAND (pretty impressive) the third was in pieces and was PROMPTLY replaced by Amazon (they're always AWESOME to me), I received it- IN ENGLAND- in 5 days!!!

Posted By Unknown19.34

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Lodge L10SK3ASHH41B Pre-Seasoned Cast-Iron Skillet with Red Silicone Hot Handle Holder, 12-inch

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I own several Lodge cast iron products and use them everyday. I have 3 teeneage boys that enjoy cooking, and after they destroyed a few teflon coated pans, I decided I would go heavy into cast iron. These pans are indestructible. You can use them in the oven or stovetop, and if you keep it seasoned properly food will not stick. Also, to avoid sticking problems, you may want to remember to allow the pan to get hot before applying oil or food.

As to seasoning, the Logic line now comes preseasoned. But don't make a big deal about this. To season a cast iron skillet simply coat it lightly with oil and bake it for a half hour or so. I have also seasoned these skillets on the stovetop. Cast iron is also great because it does not easily scrap like stainless steel and aluminum pots. Aluminum pans are painful to me, as my teeth fillings react to the aluminum. With cast iron, you won't have this problem. I also take my Lodge pan camping and set it right over the coals to cook. No melted handles or scorched bottoms to mess with.

Posted By Unknown19.06

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Nordic Ware Microwave Eggs 'n Muffin Breakfast Pan

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I take a small bowl, mix two large eggs with a splash of milk (don't over beat it, just get it mixed well) and pour it into the gray side of the container. Close the lid, and microwave it for a minute and a half (our microwave says it's 850 watts if that helps). The steam will cause a little bit of popping noise here and there. Some steam might shoot out from under the lid and onto the bottom of the microwave, but I haven't had any issues with egg splattering inside the microwave.



Before opening the thing, I flip it over and give it a gentle shake so the egg falls into the lid. Then I open it up and flip the egg onto some bread. This way I have better aim to get the egg on the bread instead of shaking it over the bread to get the egg out of the cooker. Not that its hard to get out, but that little bit of a shake can make your egg land off center of the bread. I'm just OCD enough that my egg must be centered. This thing is small enough that you can set your bread or muffin on top of the cooked egg and then flip.



As far as cleaning goes... a little bit of egg will be stuck to the inside of the cooker, but it's not baked on hard. It cleans out easily enough. Just wipe the egg out and toss the thing in the dishwasher. I haven't tried using cooking spray in it yet, but you might want to try it if you want this to be even easier to clean out.



It's just a nice, handy little microwave container that's really inexpensive. The way I do it, it makes a nice thick fluffy disc of egg which is perfect for making sandwiches. It's hot enough when you first take it out of the microwave that if you throw a slice of cheese on there it will melt enough to be tasty. It doesn't taste the same as frying an egg in a pan on the stove, but it's not supposed to, and it's not going to, and it's healthier than frying anyway.



Nordic Ware also makes a microwave egg broiler which can hard boil 4 eggs at a time in the microwave. If you like to hard boil eggs (or even soft boil them too) I would also recommend that product.

Posted By Unknown12.59

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