Specialty Cookware Reviews

My wife and I received this tagine as a wedding gift several years ago, but only recently have I started cooking with it regularly. The food, without exception, has been delicious. Highly recommended are the honey chicken and Moroccan lamb recipes that come with the Le Creuset cookbook. My only complaint about this product is its capacity: it can really only handle enough food for four or five people, unless you're going to offer a lot of other dishes for your guests.

I love my new tagine,it's brilliant.The tagine does all the work,there's little other than prep for the chef.You'll be amazed by the moist delicious food which emerges from this vessel.An excellent addition to any serious kitchen.

While at tagine pot isn't strictly necessary to prepare tagine-style Moroccan dishes, it really motivates a cook to try different cuisines. It makes a great table presentation for an intimate dinner for two couples. It's a beautiful piece of cookware and comes with a small recipe book that seems to be excellent, though sparse. In fact, if I have one concern, it's that it's hard to find more tagine recipes. Classic Le Creuset quality, a little pricey and may run the risk of being a fad item as a gift, but if there is a cook on your gift list who seemingly has everything, try this.

Throw away your nonstick cake pans, this pan is perfect for cakes, pies and well almost any use in oven or stove top. Like all Le Creuset it browns food beautifully and cleans easily. I'm actually using it more on the stove than in the oven. I love this pan.

The tatin recipe included is, as promised in the recipe pamphlet, wonderful. Try it and you'll see.

My first experiment, however, was a beef pot pie -- just browned the meat and onions in a bit of olive oil then added carrots and seasonings. A ready-made pie crust fits perfectly to line the pan, then a half-inch of stiff mashed potatoes with a little cheese sprinkled on top. The juices are sealed in and the crust browns beautifully at 350f.

Try it for a breakfast cassarole of pre-boiled potatoe slices, sauteed onions and peppers, grated swiss cheese, mushrooms, tomatoes, and quartered sausage links baked in a seasoned egg/milk blend to hold it together. When you bake it slow and let the flavors develope, the result is a country breakfast fit for the hungriest crowd.

Any main dish or desert pie is equally at home in this great pan -- plus it brings all the wonderful attributes of Le Creuset to every recipe: Easy clean up, even heating, and lower-temp cooking.

I always used good quality non-stick pans (All-Clad and Steel-On) but over time the coating starts to flake off. In the department stores, I would notice Le Creuset but never considered it because of the price and also because I thought non-stick was better. I decided to buy this Anniversary Pan to try out Le Creuset and it's great. It is one of the more affordable Creuset pans and it's really well-made. I am using everyday for frying, baking, and broiling -- the finish looks brand-new. Now I see why they can offer a 100-year warranty for their products. Next time I need new pots and pans, I'll spend the extra money and buy this brand.

I flat out love this fryer. I purchased it to replace one of those fancy electric deep fryers. By doing so, I've saved counter space, because this fryer sits on your stove and can be stored permanently on the back of your stove full of grease with the cover on it. It will heat grease fast, and because its cast iron there is an exceptional taste difference in everything you fry. Also, you can use it as a regular pot. If you are assembling just the basics or a dream kitchen, a cast iron Skillet, Grill, and Fryer are a must have. There is no replacement item, or substitute for certain things you cook.

Wish I had got this a long time back instead of spending a fortune on all those expensive non-sticks and all! This is a great buy esp with the pre seasoned coating its just awesome. Cleaning is very easy! Trust me ...I have a huge cast iron skillet, griddle and this one. So if it's not worth it I would let know rt away. I would certainly recommend the Lodge cookware to anyone.

I own three pieces of cast iron cookware, and this item is one of them... and among my favorite cooking implements, period. For dishes requiring steady, even heat and for cooks who require durable cookware with easy clean-up, cast iron CANNOT be beat!

This fryer is going to last forever. Its care is easy: I scrub it with hot water only, and dry it with an old rag and apply a thin layer of vegetable oil while the iron is still hot... a year and a half later, it's still rust-free and delivering the reliable service I have come to expect and admire. No scratches interfere with its performance, as is the case with my allegedly-long-lasting Wearever nonstick cookware set (what a waste of money THAT was!). In fact, in this particular chicken fryer, I've produced everything from french fries to spaghetti sauce to eggs and bacon to french toast! It's a dependable griddle, skillet, grill, and pot, and it goes right from the stovetop and into the oven for maximum versatility.

The best thing about the chicken fryer is its somewhat smaller circumference than the skillet or the Dutch oven. It takes up a bit less stovetop space and provides greater depth, making it ideal for small batches of soups, stews, or deep-fried goodies.

I am an avid home-chef, and I can say without exception that my cast-iron cookware is the best kitchen investment I've ever made.

I got this pan as a Christmas present when I was in a paella "phase." The
"phase" has passed, and I still use this pan at least twice a week, if not more! I cook turkeys and capons in it on the oven, and then use the drippings to make gravy on the stove. Great for sautéing and searing. Also makes wonderful paellas. I've had it for two years now and it shows no signs of wear. Keep in mind, though, this is not for non-fat cooking, as you need some kind of fat to start with.

I LOVE this pan. It's perfect for a tasty 7-bone pot roast with potatoes braised on the stovetop, or for a pork loin roast done in the oven. I've used it to fry chicken, to sear and roast filet mignons...and the pan is great for deglazing afterward. It's just the right size for a one-pan meal. It's durable and the cleanup is a breeze. One of the most versatile pieces of Calphalon I own!

I use this pan frequently (though I have yet to make paella with it!) as it is large enough to contain my family's meal and is very easy to clean. My Calphalon collection is over ten years old and still looks great. Highly recommended!

The Calphalon Contemporary Nonstick 11-Inch Square Griddle is a heavy well made griddle, one note: it is made in China not the USA.

I have a cheap griddle same size, and now have this Calphalon one. BIG difference. Much better heat distribution, better teflon = easier clean. Handy for bacon (may need to pour of drippings if a lot of bacon), grilled sandwiches, pancakes, eggs.

It's heavy and dead-flat. What can you say about a griddle except that it does exactly what you wish a griddle would do. There are no hot-spots, and the handle stays cool. (The Calphalon Contemporary handles are big, and may get in the way occasionally -- but they stay very cool.)

One thing, though -- the non-stick surface is *really* non stick. Make an omlette and it'll spread over just about the whole bottom of the pan in no-time-flat -- which is just great, so long as you like really thin omlettes. Over-easy eggs can be a bit tricky because it's so slippery -- it's not that easy to get the spatula underneath! (Part of that's because plastic and coated spatulas are thicker than metal ones.) One time I almost pushed an egg right off the griddle and onto the stovetop. But anyone who's ever had something stick to a griddle will not complain that nothing can stick.

Cleanup is strange. It just doesn't get dirty. I've only had this awhile, but I've used it twenty times, and the nonstick is not only still in perfect condition, it doesn't even show the "bright spots" that, with high-quality non-stick cookware, indicates some mechanical burnishing. I think this will last forever.

I love chicken fajitas and order them when I go out. When I saw this, I knew that I really enjoy it. It is small enough that storing it isn't a problem, even in a small apartment. It is also pretty affordable, whether you get it for yourself, give it as a gift or receive it as a gift.

A word of caution: the sizzler is going to be hot. I know most people know that, but just in case. :c)

My only suggestion is to let the sizzler soak in some warm, soapy water so you don't have to scrub it.

Feel like a professional fajita chef with this restaurant-style fajita pans, complete with matching trivet. Makes a great presentation when you bring the sizzling pan to the table. Sturdy cast iron will last forever, and the price is certainly right.

This little plan packs a big punch. We use it to cook fajitas, tortillas, scrambled eggs, pancakes, anything that needs even heat and a flat surface. The pan handles well, and is light enough for easy one-handed cooking. Let it season and it will last a life time!

This rack came with my brand new All Clad roasting pan. I was hesitent at first because the majority of the ones I see are rather poorly made and look like they will collapse while the turkey is cooking, not to mention a royal pain to clean up. This rack is so sturdy! It is one piece so you don't have to worry about it collapsing, also the non stick on it is truly wonderful, it cleaned right up in no time. I will now faithfully use this rack.

I love this rack. I use it in the stainless roti pan. It's great for your holiday turkey or roast. It keeps the meat out of the drippings and lets it cook on all sides. Clean up is quick and easy and makes life a little easier at holiday time.

I love this pan! I know it is an omelette pan, but I use it for a frying pan. It holds so much that it cuts my cooking time in half. Instead of frying in "batches" I can fry about two pounds worth of meatballs all at once. It cooks very evenly, and cleanup is a snap. If anything sticks, I just use a little Comet and off it comes.

Calphalon has redesigned their 14-Inch Omelette Pan to include a helper handle on the opposite side from the "cool V" stainless steel handle. This new feature is very useful because this pan can get heavy to lift when full. I use my 14-Inch pan when I make poultry stuffing for a large turkey. When not in use, I hang this pan on a pot rack. I love the Commercial Hard Anodized line because the pots and pans are almost nonstick and can take a high heat without burning anything. The stainless handle is cool to the touch, too.

Cooking is my hobby and fine cookware is a joy to use. I have this pan. It is superb. I buy nothing but the best cookware and this is the best I've ever found. I have other brands and other Calphalon, nothing else is this good. Leave it dirty on the stove a day crusted from frying, put it under a faucet, it will wipe clean with a sponge. You might buy cheaper, but you won't buy better. This is an investment for a lifetime. Don't abuse it and it will last that long. this isn't the only Commercial nonstick I have. I have several others. They all have the same quality. Professional nonstick is not the same.

CALPHALON COMMERCIAL NONSTICK ARE THE ONLY POTS AND PANS I OWN. I WAS AMAZED TO FIND OUT HOW EASILY THEY CLEANED UP. YOU CAN LITTERALLY WIPE THEM CLEAN WITH A PAPER TOWEL. THE 14 INCH PAELLA PAN IS THE PERFECT SIZE FOR JUST ABOUT EVERYTHING. I NO LONGER MIND MY TEENAGERS COOKING AND LEAVING ME THE PANS TO CLEAN UP.

Was looking for several things: a good lasting alternative to nonstick, useful on my glasstop stove, no long handles to arrange in the dishwasher (or store in the cabinet,) able to broil in the oven without worry (and go straight to table,) and a comfortable size to saute, braise or stirfry for my small family. This pan has become my favorite. I was afraid it might be too shallow, but the angle of the sides is just right. Egg frying goes better than expected, and I might just try that Potatoes Anna recipe! Heat conduction is fast and even--have to keep the heat down--medium high at the most. Those little handles don't seem to get hot on top of the stove. I'm thinking of getting the 2 quart one as well for the deeper sides. Great prices, too!

I have always wanted a good au gratin pan, so I finally
comparitive shopped for about a month and chose the Cuisinart
9 1/2 in. I couldn't be more pleased with it's performance.
It is as beautiful as it is functional, and cleans easily
with a plastic scour pad in spite of the baked on cheese.
The clad bottom is an extra plus in my electric oven, most
bakeware overheats from the bottom coil at any height, but
with this pan I can bake under 400 degrees with uniform results.
The seal on the lid is quite impressive, I recommend highly
that you offset the lid immediately after removing it from
the oven.