Cookware Reviews

I tried making pizza a few different ways with stones and crisping pans but my oven never gets hot enough to cook both the crust and the toppings together. I was thinking of getting a hearth kit but the price was a few hundred bucks so I figure I should try this first.

I never used cast iron before and I was kind of put off by the idea of seasoning pans but the possibility of saving whole bunches of money made the process not so hard to try.

Basically you line the lower rack of the oven with aluminum foil. Then you wash the pan with mild soapy water and dry it with paper towels. Then you turn the oven on to bake at 350 degrees. Stick the pan in the oven until its just a little warm. Then you pull it out and rub it all over, including the handles, with a paper towel that's been dunked in vegetable oil. Then stick in back in the top rack of the oven upside down and let it cook for about an hour. Two things to remember are to not take too long getting the pan back into the oven while its getting up to 350, the sooner the better. You want the pan to ease up to 350. The second thing is that the aluminum foil catches any drips from the pan. There will be a few and the house may smell a little like hot oil for the hour. It wasn't a really bad smell, if it was my wife would not hesitate to tell me, and the smell went away pretty quickly as the oven cooled. The pan changes color from a dark grey to a brown. And that's that.

I made my first pizza today and it went really well. I had the oven to 450, even though most recipes say 550 or higher; and even though it took a few more minutes the crust got crusty, the toppings cooked at the same time without burning and it slid right onto the peel without sticking. It all cooked together like real pizza and I basically washed it with water and a dobie pad when it cooled and dried it with paper towels.

Now I have to work on getting my pizzas into the classic round shape.

A must for any chef, cook or party animal. Makes perfect pizza, but make your own pizza dough. The store-bought stuff is too thin and you'll overwork it trying to make it happen. There are great dough recipes on the Net to experiment with.
PS: We use it as a griddle too.

I just recieved these pans last week. We bought two of them. They are 14" pans, very heavy, very nice construction quality. For the super bowl I baked some pizza pillows, chicken tenderloin strips, fish sticks. All of the items came out with a nice crispy and brown texture and just perfect. Very nice. Easy to season, and so far easy to care for. I am thrilled with the quality and the way these pans work. I definately recommend the Lodge products. They work, are durable, and frankly worth twice what you can find them for here on Amazon. I am a believer. I have ordered more Lodge and I am waiting for those items now. If they turn out as good as my other Lodge pans have I will keep adding more Lodge items for our home. Nothing but praise here.

this is my first Le Creuset casserole. When I first received it, it was smaller than i was expecting. But after cooking with it couple times, I really fall in love with it! Now I always clean it after using, and have it on my stove top in the kitchen! it's so cute and fun!

The pumpkin casserole is my first piece of Le Creuset, and it is awesome. I find it's easier to keep my kitchen clean because I WANT to clean this casserole dish. It displays beautifully on my stove, saving me cabinet space, and it works better than any nonstick pan I've ever used. I am in love with this cookware, and plan to eventually replace almost every cooking item I own with Le Creuset. It is the most artful and functional cookware I've ever encountered. The only thing that might be a drawback for some is the heavy weight of it, but hey, it's good exercise, right? I think it is worth every penny.

This goes from oven to stove to table, just as they say. Everywhere but the microwave. Plus it looks as cute as Cinderella's pumpkin and adds a dash of magic to a meal.

I have had the pleasure of pretending i knew how to cook for my new husband until i purchased this whole set of cookware. well, know i think i am 'chef boyardee' this cookware is very durable, allows you to cook your foods thoroughly, and helps you if you want to do it the 'atkins' way! The price is somewhat outrageous, but well worth it, and you dont spend your time trying to clean up either. After purchasing this set, i would recommend a cast iron dutch oven to complete your kitchen!

I love this pan. I've just started to enjoy cooking and purchased this pan to help with recipes that I have to double and triple to feed my growing family. The size is perfect for us. Clean up is a breeze. Cooks very evenly. Works well with my glass cooktop. I will be buying more Analon in the future. Be aware however that it is NOT 5 quarts as stated. It is actually 4.75 which is not a huge difference but it is also not what it is advertised to be.

This is the Cadillac of Saute Pans. It's heavy, easy to wash, non-stick, heats evenly, and is big enough to cook paella for 6. Beware though, a friend bought the same one from her Gold Box and it arrived with the lid missing.

I can find nothing to take to task on the All-Clad tools. I have nearly all the tools they make and I like them all. They are easy to clean, no nooks for stuff to get stuck. They fit well in the hand and have a substantial, but not heavy, feel to them. Their shape is very good for the task at hand. The sole negative is their price but when balanced against the good, including the fact that they should last longer than the cook, they are a bargain at the price.

This is a great kit to go along with any All-Clad cookware collection that you might have going already. Though it comes with a very nice looking stainless steel cup, I prefer to use the hanging rack (also available on Amazon if you search for "all-clad hanging rack"). Plus its not hard to find an alternate use for the cup for something else.

My opinion is going to be somewhat biased because I love everything All-Clad. Everything they make seems to have some kind of heft and beauty that I just cant resist. There aren't many things in the kitchen that you can use and abuse with the kind of ferocious angst as with an All-Clad Product.

This tool kit is quality at a great price.

After watching my mother use her All-Clad tool set over the last two years, and seeing how well it has held up, I decided to go ahead and purchase this item. I have not been disappointed, the quality is amazing. The tools have a very solid feel to them, yet they are balanced and not too heavy. They clean SO easily, and are even dishwasher safe. We are throwing away all of our old tools and replacing them with All-Clad - it's amazing! Amazon's price can't be beat.... I know for a fact that my Mom paid full retail through a very well known catalog (ending in Sonoma). Amazon's price was half of that. If you are contemplating this set, DO IT! You won't regret it.

I have read people's comments about the relatively small diameter (6") of All-Clad's 2-quart saucepan. I find that the narrow diameter of this pan maintains a very hot, moist "atmosphere" in the upper region of the inside, even with the lid off. Because of that, the top of the food in the pan benefits from the radiant heat above it as well as from the physical-contact heat of the bottom and sides of the pan, even as you are adding ingredients and stirring, and with little loss of moisture from the food. The narrowness of the top of the pan helps prevent the wafting away of heat and moisture. (Using a long-handled stirring tool helps to protect your fingertips from the steam!) If you find that you are filling this pot with food, you really should transfer the food to a larger pot. In the 2-quart pan, leave enough space above the food for the "head of steam". A truly wonderful design!

All-Clad makes quality cookware with professional materials and thoughtful design. The two-quart saucepan is specialized yet versatile (see the Amazon guide which suggests making rice, potatoes, hot chocolate, etc.). The materials and weight ensure even heat distribution, non-scorching and relatively easy clean-up, and a cool handle. I am intrigued by the review of the more economical "Sur La Table' brand, but I would recommend calling them to find out the weight of the pan and other specifics to see if the two brands are really comparable.

The All Clad 2 Quart Sauce pan in great....a perfect balance of stainless steel & aluminum. However, the downside to All-Clad is the price. There is an alternative. Go to www.surlatable.com and look at there branded cookware. We have the 1, 2 and 3 quart sauce pans and they are identical to All-Clad, but with more style and at 1/2 the price. The 2 quart sauce pan is $75, 3 quart is $85. They are the same 18/10 polished stainless steel inside and out with a solid aluminum core.

I have tried other brands of cookware and these are the best at any price I've seen. I own both a set of the Tri-ply stainless and the nonstick Contemporary cookware from Calphalon (bought one and won the other) and both are fantastic. As far as any discoloration on the stainless, try some Bon-Ami or Bartender's Friend powder. Works great and keeps everyting very shiny and clean. All-Clad is fine but for the money you can't beat Calphalon. Calpahlon is owned by Rubbermaid so maybe that explains why it is so good.

My fiance and I chose to add the Tri Ply series to our registry based on look and feel alone. We couldn't be happier that we did. They look beautiful and feel wonderful. FOOD ACTUALLY COOKS DIFFERENT IN THESE. I would recommend using lower heat than you would with a cheaper set.

I too experienced a discoloration after using one of the pots for the first time... had a heart attack! As per one of the earlier reviews: a little distilled vinegar... poof, back to normal!

FYI - We chose this set over an All-Clad set based on looks and price... but we have some friends who got the All-Clad set... ours seems better when it comes to quality...

I believe that both All-clad and Calphalon are now made in China. Go and compare both side-by-side. Check the lids for flatness (see if they "rock" back and forth or are level). Turn all of the pots and pans upside down and check for tightness of fit at the handle. Some of the more expensive All-clad have a space between the handle and the pan that you could slip a dime into. Really, go look for yourself. Calphalon has better quality control, the lids rock less (still a little every once in awhile), and the handles fit snug (less chance of food becoming trapped). They just seem to be a surperior product. Thanks for the tip on cleaning the inside with a tbs of distilled vinegar. Brand new and the insides picked up some rainbow color. A little distilled vinegar on the inside, rub with your fingers and rinse. Like new again. As for cooking these are great pots n pans. If you are not a serious cook get the commercial hard anodized or commercial nonstick. These are unbelievably easy to clean. A real pleasure to wash by hand, and they "brown" foods with no real difference if you are an average cook. If I were buying these again I would start with all the deep discount sale pieces and build my own set. Your food will tase better, the colors are much richer (carrots are orange and greens are really "green") I always thought that was just a lot of hype. My wife is a great cook. I am an "eater" and love quality products. Non of the handles get hot. Just use a normal light weight dish cloth. Happy eating