Cookware Reviews

A collector of Le Creuset products (function and design being top priority), I didn't think twice about purchasing the Le Creuset Nonstick Omelette Pan. As always, one should be aware of how "heavy" the Le Creuset pans are because of their superior cast iron qualities. As far as the nonstick claim goes, after hundreds of uses, the pan's nonstick coating is still fresh as ever. The omelette pan is extremely easy to clean (you barely have to) and the food cooks up nice and evenly.

The only negative thing I have to say about the pan is that 8" diameter is really too small to get a lot of cooking done at one time. It fits 2 sunny side up eggs perfectly, but any more than that and it's a little "tight".

The pan's qualities allow it to heat up evenly even warming up the handle, so buyers with children beware! It can be a safety hazard for little hands reaching for the pan.

I've had my first Le Creuset pan, a saucepan, for about 10 years. (Most of my cookware has been handed down through the great cooks in my family.) I just treated myself by buying this beautiful deep-orange fry pan, and it's become the star of my kitchen. Like the saucepan, it has a cast-iron core that gives it a good solid weight, and it heats food fast without scorching. And the enamel coating makes it one of the easiest pots to clean. I'm thinking I'll make my next piece yellow or blue, just for fun.

If you take your omelettes seriously, you need a serious pan. The even heating you receive with Le Creuset cookware cannot be over stated. I have used them for years and this will be my third omelette pan. After all, when company comes you're just that much ahead of the power curve and everyone can create on their own with their own skillet. Mai oui!

I read the reviews and was puzzled as to "why" cast iron should behave in the manner described. When I got mine last week, cooked my first omelet in it, looked up the specific heat and density figures for both aluminum and iron and weighed both the Le Creuset and a nearly identical (in diameter, thickness and non-stick coating) aluminum pan I think I finally understand "why."

The Le Creuset pan at a given temperature has 60% more heat in it than the aluminum pan. This means that the Le Creuset holds the cooking temperature better when the egg mixture is poured into the pan. I have normally cooked eggs at MEDIUM HIGH in the aluminum pan and have always been irritated that at first the mixture would sizzle and then for a couple of minutes just sit there before starting to cook again something I often compensated for with a few warm-up minutes on HIGH. Now I know "why." The egg mixture cooled the pan to below the cooking temperature. Once the Le Creuset was heated through thoroughly at MEDIUM (which did take a while from a cold start) there was no noticeable change in the way the egg mixture cooked from start to finish which I conclude means (near) constant temperature. The surprising conclusion: Medium heat generates a high enough temperature - I had no idea. And - No more fiddling with the setting, just pick the one I want to use, wait for the pan to reach cooking temperature and go.

Factor in the non-stick coating and the enamel finish and you have a fine piece of low maintenance cookware.

The precautions about subjecting the pan to sudden changes in temperature suggest that doing so repeatedly will eventually cause the non-stick surface and the enamel coating to separate from the cast iron so follow the recommendations. So be patient and don't rush either heating up or cooling down the pan. Probably a good idea with any pan but who cares with a ... pan from the grocery store ;-)

have worn out 2 of these pans over the years (1st one didn't even have a Teflon coating) Wonderful addition to any cooks need to gently saute mushrooms, or quickly grill a perfect chop.

This is easily my favorite pan for making a frittata that goes from the stovetop to the oven. It is the perfect size for a frittata for two, and also great for grilling a sandwich for a snack.

I'm a 47 year old bachelor, a pretty darned good cook & entertainer, and I just cannot believe that it took me until about a year ago to discover the joy of cooking in a properly seasoned cast iron skillet; something that my Great-Grandmother knew 100 years ago. I decided to buy one just to try it out on a great looking Pan Seared Rib-Eye Steak recipe that Alton Brown of the TV Food Network featured on one of his programs (you should still be able to get the recipe on the foodtv.com website). His technique for the steaks just didn't work right in aluninum or stainless steel. After getting the skillet and seasoning it, I again tried cooking up the steaks. Incredible. After cleaning up the pan with a little hot water and a scotch-brite pad, then heating it up again until thoroughly dry and applying a thin coat of oil with a paper towell, I left it out on the stovetop to cool of overnight. The next morning I tried it on a couple slices of bacon and fried eggs... the eggs didn't stick to the pan! I was amazed. Good-bye to "disposable" non-stick pans. Since then I've purchased a few other sizes and find myself using cast iron skillets for almost everything, with good old-fashioned sharp metal utensils, the cast iron is virtually indestructable (cast iron cookware is not recommended for highly acidic foods). Now, don't get me wrong, I'm not about to give up my favorite copper Evasée, or non-stick omlette pan, or clad stainless steel sauté pans & stockpots, or heavy anodized aluminium pots. But my Lodge cast iron skillets have become an integral part of my cookware, and the 10-inch skillet is the perfect all-around size, in fact I now consider it indespensible. And... if you ever do "hurt" the skillet, just scrub it up good with steel wool or a scotch-brite pad and plenty of scouring powder, then put in through the "self-cleaning" cycle of your oven (or bury it in the coals of a campfire overnight) and it will come out looking just like new (be sure to re-season). Enjoy!!!

I use this pan all the time. Every good thing you've heard about cast iron cookware is true. I prefer uncoated pans like this to others like Le Crueset because they impart extra flavor; and, let's face it, once seasoned, they look so damn cool. It heats evenly and quickly. Properly seasoned nothing sticks to it.

This pan is the second most used in my kitchen, after the cast iron dutch oven also by lodge. I've used it for pancakes, eggs, browning meat, stir fry and probably a great many things I've forgotten. It is easy to clean and essential for my kitchen.

I recieved by Presto sharpener yesterday and it turned my knives back to like new again. Thank you Target and Presto, my Henkels are sharp again.

I look at the gold box every day, and saw this sharpener on sale. I already own it...purchased it locally, not from Amazon, and it cost me more than the gold box price. It does an amazing job on sharpening knives. I have an older set of Chicago cutlery, and it sharpens them razor sharp whenever I use it.....which my wife says it not often enough!! I sharpened our knives the day before Thanksgiving, and the bird practically carved itself. It's also very easy to use, and has a foolproof design. I recommend it highly.

This is a wonderfull purchase. I love to cook and sharp knives are essential. Originally I bought it with the intention of putting it with my husband's Christmas gift stash so he could use it for sharpening fishing knives. However, after getting a good look at my own kitchen knives, I cracked it open and started sharpening. It is easy to use, and does a great job. Incidentally, I have two sets of the Henkels knives and just bought a set of Calphalon. All are wonderful. The Henkles are going on ten years of solid use and even when dull did a respectable job. Now they are sharp and ready for more good things to come out of the kitchen. Definately worth checking out. Oh, I bought mine (sharpener) on clearance too, gotta hit those clearance end caps Target devotees!

The Cybernox surface is terrific. It's not as slippery as Teflon and other non-stick coatings are when they are new, but it is slippery, allowing you to cook with little or no added fat. Best of all, it keeps its non-stick properties throughout the life of the pan. It doesn't deteriorate over time like other non-stick surfaces, regardless of price.

Another advantage is its ability to develop a fond -- the browned bits of food that develop on the pan and add richness and color to sauces when deglazed with a little wine or broth.

The all-metal construction means you can finish a dish in a hot oven and even under a broiler, if you'd like. It's not cheap, but this quality line is offered at Amazon for the best prices I've seen anywhere -- and I've shopped around.

This is my second piece of Cybernox cookware, which I got after being very pleased with my first piece. I'm not a fan of teflon, due to the fact that you can't use metal utensils on it. I am so tired of those wimpy plastic spatulae I could scream! Anyway, I use metal utensils on my Cybernox and you can't even see a scratch! It's amazing.

The surface is not really non-stick. It's more like semi-non-stick. If you spray a little pam in there and preheat the pan, then it's pretty slick. If you don't preheat and don't use oil, it'll be pretty sticky. Sometimes I want that, though, if I'm trying to create a fond and then deglaze.

The pan comes out clean from the dishwasher (dont' try that with any teflon product!). If you have any white stains, just clean with vinegar and you'll have the mirror finish right back.

The marketing literature goes on about "quasi crystal technology" or some such nonsense, but I suspect that these pans are made from ordinary stainless steel treated by a process called nitriding, which creates a very hard and durable coating of nitrogen oxides on the surface. Cyber NOx, get it?? Anyway, you have to work pretty hard to damage the surface. I actually did damage it through some pretty cruel treatment (nothing any normal person would do). When I mailed it to Sitram in California, they sent me a new one, no questions asked. So, the warranty is good.

Overall, this is my favorite pan. You don't have to baby it like teflon, and it looks great too!

I own a fry pan of this material and am amazed at the ease of cleaning. Dishwasher recommended and it will take metal utensils and retain all of it's almost not stick characteristics. This is more non-stick than my older non-stick cookware. A stainless steel look with a non-stick work surface. It is well worth the cost.

FYI: Cooks Illustrated used 8Qt Stockpot for the comparison, not this one (eventhough the comparison is for Dutch Oven)

I bought this after reading a comparison of dutch ovens in "Cook's Illustrated." This one, along with I think LeCrueset, ranked highest (and this one was lighter-weight). I have not been disappointed. I use it for soups, stews, pot roast, etc. It conducts heat beautifully and even cleans up well. It's just a great tool.

I have owned this cookware for a few months now and am extremely impressed with the quality and the ease of care. I was a little concerned about the care given the copper cladding but have found it not to be an issue. For those that may be interested, a product called "Twinkle" works extremely well for cleaning both the copper exterior and the stainless interior. This product really makes cleaning up a snap.

This cookware is even easier to care for than my anodized aluminum cookware. After cooking oatmeal in the morning, a quick rinse with soap and warm water immediately cleans the utensil up. Browning in a saute pan and creating a pan sauce requires a little more care but we are talking about a soft sponge with some of the "Twinkle" compound on it not extensive scrubbing.

This is the finest cookware I have ever owned and I am very pleased with the investment!

Even if you have simlar elements of these pots and pans in stainless, or whatever, you'll be perectly delighted to add this collecton to the arsenal.

I have had this for some time, and I have celebrated its perfection in nearly using it every day. You will as well - it's just a fact.

Some years ago I was a professional chef, and I approach cooking in an analytical way, (cooking is science, plating is art). I learned the real value of slow cooking of some foods, especially in classical cuisine and much of ethnic cooking. The trick is a specialized slow-cook oven (expensive restaurant equipment) or a well-made Dutch oven. Assuming you are not reading this from the kitchen of a three star, the obvious choice is the Dutch oven.

My first really usable Dutch oven was a 50-year-old one, 18 pounds of solid aluminum! Eventually it pitted as to become unsafe. I've tried many of the current crop, and was very disappointed at the uneven heat distribution, with the propensity of food to caramelize and eventually burn at the transition point between the flat bottom and the sides (the metal thickness at this point is critical). In my testing, this pot is far and away the best designed, finished, and certainly the best cooking Dutch oven now being produced.

I purchased this item, and am thoroughly satisfied. The price for this superior "slow cooker" is steep, but if you really know how, and when to use this pot, you will marvel at the results, and it really beats the price tag of the restaurant "slow oven!"

Worth the price, and is in my opinion the best by far of all the offerings, spring for one, then really enjoy classical cuisine as it was once prepared!

Eric Scott PhD

Using anything as finely made as this is an education. Food cooks differently in this than it does in anything I've used previously. The level of control this allows is amazing, and the key to this is just how forgiving the cooking surface is. There are absolutely NO hot spots. You burn the stew in this pot, you may as well hang it up and condemn yourself to fast food. This 5-ply pot is the best thing that's ever happened to my kitchen.

This is the highest expression in cookware.

This is the latest addition to my 16 piece collection of All-Clad LTD saucepans, sautepans, frypans, stockpots, and a wok. I started off with a set of All-Clad LTD Non-Stick about 6 years ago and am still using the same set daily! Prior to that, I used non-stick pots and pans, even Circulon, that would only last me a year at the most. I value the quality and workmanship of All-Clad. Although I had a LTD 2 qt. non-stick sauce pan that started chipping on the bottom, it was immediately replaced free of charge with a single phone call to All-Clad. I was quite impressed with their level of customer service. As for the 14" frypan, I use it primarily to cook fish fillets, T-bones, and sometimes even pancakes. The even heat dissipation over the entire surface makes cooking large quantities much easier. It can be a little weighty when fully loaded but doesn't really require that much effort. Clean-up is simple with a wet sponge and some Soft Scrub on the cool pan. Always let the cookware cool before washing. Subjecting cookware, especially non-stick, to rapid decreases in temperature can shorten its life. With proper care, All Clad will last a very long time.

I have basically this same pan except without the smaller grab handle. The 14" pan is quite large and when full of food it can also be heavy so i'm sure that handle will come in handy. If your looking for a 14" fry pan, i'm sure you know what your getting into anyhow. Before Emerilware came out (which i think is made by all-clad anyway) Emeril used to use the All-clad pans on his show. I bought mine about 4 years ago and I still have it today, the only difference is the bang marks i have on it from beating food with a large metal spatula. See I'm real hard on cookware and cheap department store pans last about 2 weeks to a month before i've broken the handle off or ruined the surface. The thing that i thought was great was Emeril grabbed his 14" All-clad fry pan and proceeded to smash a large steak with it on the table in efforts to tenderize it. After seeing that I was not only proud of my pan, i had to try it as well and guess what? It works like a charm!

If you are hard on cookware like me, I highly recommend All-clad. Plus they come with a lifetime warranty so even if you do manage to break the thing they'll take care of you!

Cons: Not dishwasher safe, there is no lip for pouring (liquids tends to dribble down the side), and its expensive.

Pros: The anodized exterior is great, it looks nice and doesn't scratch. The thick aluminun heats *very* evenly and is perfect for anything delicate. The rounded edges are perfect for sauces, and allow the use of spatulas and wisks without missing any corners. You can even use it for stir frys, etc. Built to last forever.

Unlike a traditional saucepan, this pan is perfectly shaped for making a sauce. The flared shape facilitates reduction of liquids and allows a whisk to easily reach the sides of the pan. The pan can also be used to saute or stir-fry.

A bechamel, gravy or any sauce will thicken more quickly with a saucier pan, as compared to a conventional saucepan. The anodized exterior and stainless interior is visually pleasing as well as easy to care for by hand washing. The LTD line is not dishwasher safe.