#10: Presto 01362 6-Quart Stainless Steel Pressure Cooker

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306 of 309 people found the following review helpful: 5.0 out of 5 stars great value, sturdy cooker, May 13, 2006 This review is from: Presto 01362 6-Quart Stainless Steel Pressure Cooker (Kitchen) I bought this cooker 6 months ago from amazon for $35, and frankly, although the reviews I read on this product all said that it's great, I was very skeptical about the $35 price tag and was not expecting much. On top of that, both my mother and my mother-in-law warned me that cheap pressure cookers are dangerous, and I *must* buy something more expensive for safety reasons. I am just very glad that they were both wrong!

This is definitely one of the best purchases I have made on amazon. I still cannot believe they sell this for $35! The pot does not feel cheap at all. It has very sturdy handles, and a thick, heavy bottom, which holds in heat well. I like this pan so much that sometimes I use it instead of my skillet to sautee meat, because of the deeper pot + the cover, less cleaning up for me :-)

I love making soup and stock, but it usually takes up so much of my time when the stock is simmering. With this pressure cooker, I can make a meat-fall-off-the-bone soup in an hour!

Some might find this pot to be a little on the small side, but this pot works great for my wife and I. Although we have guests over regularly, I find the capacity of the pot to be very good. I would guess that this pot would work well for up to a 4-person family.

Pros:
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- Cheap, at $35, it's hard to beat
- Sturdy, I was afraid that the plastic handles would break easily, but they are in fact quite strong
- Stainless steel makes it great for browning meat pieces for stew or stock, and it heats up fast and holds heat well.
- Safe, you cannot open it when it's pressurized.
- Dish washer safe, though I prefer to wash it by hand.

Cons:
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- The handle can be tricky to hold with one hand. My hands are small, and when you've closed the top, the handle is kind of big. Luckily, I don't need to do this very often, and when I need to move it around, I just use both handles.
- The top cap can be tricky to clean. I usually soak it in hot soapy water, and then clean it thoroughly with Q-tip.

Watch outs:
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- The handle curves in a way that it catches any dripping liquid, I've hurt myself once when I wasn't careful at opening the cover.
- Do *NOT* remove the cap while it's blowing! The steam from inside is extremely hot and as soon as you remove the cap, the hot steam will shoot up faster than you can move your hand(s) away.

Tips:
=====
- I keep some water bottles in my freezer, and when I need to cool this off in a hurry, I can make a bath of cold water in my sink, put the hot pot inside, and throw the froze water bottles in. This usually cools it down very fast, great when I want to refrigerate it overnight to skim off the fat, and didn't want to wait too long for it to cool down.

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291 of 299 people found the following review helpful: 5.0 out of 5 stars good, October 15, 2003 This review is from: Presto 01362 6-Quart Stainless Steel Pressure Cooker (Kitchen) This is nothing fancy, but it works wery well. Replacemenat parts are easy to buy. You can't open it if it's under pressure because it has a lock by the handle (safety feature). Actually I think it's very safe as it has other features as well.
I think one of the most important things to look for is what it's made of (after safety of course!). This is stainless steel which is good because you don't want aluminum (aluminum will stain and get eaten away with acidic food such as vinegar or lemon juice...).
Another thing to consider is that it takes time to heat up and cool down so even though all pressure cookers say it takes a lot less time to cook, they don't take the heat-up cool-down time into consideration, even though they are correct about the actual cooking time.

Good pressure cooker.

EDIT

In 2007, I bought a Kuhn-Rikon pressure cooker and I'm even more pleased with that.
It's quite a bit more expensive (4-7 times?) but a *lot* quieter as it relies on an internal spring to maintain pressure as opposed to gravity for the Presto. The Kuhn-Rikon also allows less water to escape. I keep both of them but I haven't used the presto for 4 months now. Considering I bought the Presto in 1999, it's amazing that it works perfectly even though it got heavy use. I even put the rubber seal and the lid in the dishwasher every time and it still held up. It's my backup cooker now as I can't let go of something that still works fine.

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177 of 186 people found the following review helpful: 4.0 out of 5 stars price is right, does the job., September 18, 2004 This review is from: Presto 01362 6-Quart Stainless Steel Pressure Cooker (Kitchen) This is a no-frills pressure cooker. It could be a little bigger, but it does the job very well.

When 'boiling' food in a traditional pot, the food cannot exceed 212 degrees F (the temperature at which water boils). Under pressure, the boiling point rises... in this pressure cooker to about 250 degrees F. This means, of course, that food cooks faster (the reason people normally think to buy a pressure cooker), but the higher temperature also allows other 'reactions' to take place while cooking... For instance, the tougher fibers in meat will convert to gelatin, making the meat more tender. As a result, pressure cookers are great for braised dishes with tough meats, such as chili. For these purposes, this pressure cooker rocks.

Larger pressure cookers can also be used for canning (because the higher temperatures can kill more bad things. This pressure cooker really is not large enough for this task. If you are not a canner though, compare the prices of this against those larger models... I think you will be back looking at this one.

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#4: Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set

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645 of 650 people found the following review helpful: 5.0 out of 5 stars Well thought out and well executed design, April 11, 2006 This review is from: Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set (Kitchen) This is the set you want. Why? Here are some reasons. Some are about Stainless steel cookware in general, but all apply specifically to this set.

o Stainless steel is sanitary. You can get them perfectly clean very easily. (Commercial food processors are often required to use stainless steel for nearly everything that comes in contact with food.)

o Stainless steel cleans up nearly as easily non-stick cookware. You do clean it differently, however.

o These pans have an aluminum core wrapped on both sides by stainless steel. Stainless steel does not transmit heat quickly but aluminum does. Aluminum is soft and dents easily, stainless steel is hard and strong. This means you get the toughness of stainless steel with the even heat distribution of aluminum.

o Even heat distribution and rapid heating allows you use lower heat setting thus saving energy and reducing the chance of burning food.

o Handles stay fairly cool, better than most cookware I have used.

o Dishwasher safe, unlike most non-stick pans.

o Oven-safe. Like to grill that steak then broil it to get it tender? Or you need to bake that stuffing then keep it warm? Use one pan!

o Pans are a little bottom heavy. They will not tip as easily as lighter weight pans, even empty or with a large spoon hanging off one side.

o Pans are well balanced and not too heavy. Want to flip those pancakes or toss those grilled onions, these pans give you fine control. They have been excellent for every use I have put them through.

o Lids are interchangeable and fit well! The lids even fit the skillets which is great if you are making grilled sandwiches. Note that lids may seem loose, especially when pans are cold. Remember that as pans get hot, their shape can change. Also, you do not want a perfect seal as you can make a bomb just by boiling water. Thus the lids need a little room to vent steam as well as accommodate changes in the shape of the pan.

If you have a gas range, consider using a flame deflector. This is good advice for ANY type of cookware.

Personally, I have owned the high quality non-stick stuff as well as stainless steel cookware. The non-stick stuff is quite over-rated, it does not clean up any more easily than the stainless pans. None of my non-stick Analon and Caliphon stuff has lasted more than six or eight years. The only stainless steel pot I ever had I got from my mother back in 1979. It is in great condition and looks like I bought it last month.

Unfortunately, some researches recently have linked some of the binding agents in non-stick cookware to cancer, so perhaps, to be safe, avoid the complex chemical treatments of the non-stick stuff and go for simple stainless steel.

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629 of 637 people found the following review helpful: 5.0 out of 5 stars You can pay more, but you can't buy better!, July 15, 2007 This review is from: Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set (Kitchen) For those of you considering upgrading your cookware to professional grade stainless steel, look no further.

I've owned this 12 piece set for over a year, and can't offer enough praise. It still looks brand new (use Barkeepers Friend to clean it). It heats evenly and quickly, retains heat for a long time, sears and browns well without burning, handles comfortably, cleans up easily and looks great! I'm fortunate enough to have several different types of cookware to compare. My cookware includes: All-Clad, JC Penny Elite (5 ply Copper Core), Chefmate tri-ply, Hard Anodized non-stick and Cuisinart Tri-Ply Copper.

In my opinion, the All-Clad Stainless Steel line is much overated. Its great cookware, but has no rolled edges for easy pouring without making a mess, and I prefer the handles on just about any other brand. All-Clad's materials and construction are the same as the other premium lines, with the exception of the rolled edges. Incidentally, staunch supporters of All-Clad make inferences of inferiority when speaking of other brands such as Cuisinart, stating "its made in China". I have two All-Clad pans hanging on the pot rack right now, one made in China, and the other made in Indonesia. Most of their line is made in the USA, but premium cookware made overseas (including some of their own lines)is not inferior!

The Chefmate Tri-Ply in direct comparison to the Cuisinart cooks and handles about the same with a slight edge in cleaning ease. The Chefmate has a true mirror finished interior, but overall isn't as heavy duty. The Stainless Steel lids are also a lighter gauge. Its been discontinued.

The JC Penny Cooks Elite 5 ply Copper Core is fantastic cookware, and the equal of the All-Clad Copper Core in every way except the handle. The handle of the Elite is far superior to All-Clad's. In comparison to the Cuisinart, its very comparable in performance, but quite a bit heavier. Its original price was about 2-3 times the cost of the Cuisinart. It too has been discontinued.

The Hard Anodized non-stick cookware is fine, convenient to use, even heating, and now relegated to camping. It doesn't brown foods like Stainless Steel does. The non-stick fininsh WILL wear off, and render the cookware somewhat useless with daily use.

The Cuisinart Copper Tri-Ply is fantastic and really the only competitor for the Multiclad. It looks fantastic, cooks fantastic and gives you an ever so tiny advantage in temperature control over the Multiclad. The pots and pans are the same configuration as the Multiclad, albeit with an outer layer of Copper instead of Stainless Steel. The handles are different as well, but both styles of handles are cool to the touch and comfortable to hold. I enjoy the Copper and don't mind the few minutes it takes to polish, but if you don't want Copper and the extra effort, the Stainless is perfect. I only use the Copper when preparing special dishes for company or when I need specialty pans such as Sauciers for Risoto or sauces. Otherwise, I rely on the Multiclad for daily use.

Incidentally, I have no afilliation with any of the above cookware brands. I am in the food service industry (restaurant design and build) and have the opportunity to speak with many chefs. You'd be very surprised by how many of them use Cuisinart Multiclad or Copper tri-ply at home. I'd say its a 50-50 split between All-Clad and Cuisinart for their home use.

With so many high end brands after your hard earned dollar, you can buy similar quality and performance, but there is no better value than Cuisinart Multiclad. It's heirloom quality and will be your last cookware purchase.

Update:

I reviewed this cookware set some time ago, and thought it appropriate to write an update. I've been reading through all the reviews that have been written since my first review, and everyone seems to say "as good as All-Clad".

I DISAGREE!

Cuisinart Multi Clad isn't as good as All Clad; IT'S BETTER! I have both All Clad and Cuisinart as well as other brands of high end cookware including Tri Ply, Five Ply Copper Core, Copper etc. Here are my reasons for declaring Cuisinart the winner:

o Rolled edges on the Cuisinart eliminate dribbling down the side of the pan as experienced with the All Clad. All Clad top of the line Copper Core does have rolled edges as well, but their stainless line that directly competes with the Cuisinart does not. In daily use this makes a huge difference.

o The Cuisinart handles are far superior to the All Clad. The Cuisinart remain cool enough to touch without pot holders, and their ergonomic shape and angle are very comfortable when shaking, flipping, tossing and moving the pans. The All Clad handle is thrust up at a sharp angle which is somewhat awkward, and the handle itself is uncomfortable.

0 The Cuisinart can be used on induction ranges. The previous Multi Clad line wasn't designed for induction ranges, but the Multi Clad Pro is and therefore no more advantage to All Clad in this respect.

0 The Cuisinart line cleans up easier than All Clad. I've cooked eggs in both All Clad and Cuisinart pans using the same prep and cooking mediums. In fact, I've cooked one egg per pan using the same burner without altering the gas flow. Eggs stuck slightly in the All Clad, and not at all in the Cuisinart. The Cuisinart's interior is slightly more highly polished than All Clad, and I suspect this to be the reason. I was able to repeat the same results with skin-on chicken, fish and other troublesome foods. Deglazing and clean up is just easier with the Cuisinart.

o Some All Clad pieces don't come with lids! You have to purchase a lid as an option. I have nearly every piece of Cuisinart, and each came with a lid (skillets are the exception).

o Cost. Cost isn't the only factor here. However, if two products perform similarly and will last virtually forever, why pay way more for one based on brand prejudice? The product that performs the best should be the clear winner regardless of price. Therefore, Cuisinart wins outright, and the fact that the entire 12 piece set costs less than most All Clad single pieces makes it a remarkable value.

In conclusion, Cuisinart has better design and construction, both ergonomically and practically (rolled edges and handles), easier clean up and maintenance, and out performs All Clad.

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206 of 208 people found the following review helpful: 5.0 out of 5 stars Ah, the joy of cooking..., April 13, 2006 This review is from: Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set (Kitchen) ...with the right pot.

When I was checking into buying more high-quality cookware a few years ago, I was totally sold on AllClad, but then a friend of mine whose job at the time was to test kitchen cookware (if you can believe that!) told me I should check out Cuisinart's MultiClad line instead. Turns out it's had the same features (and add-ons) as the AllClad I was so in love with (stainless steel wrapped around an aluminum core), but without the major price tag that comes with the "AllClad" name.

So I got the Cuisinart line and absolutely have loved it ever since - I've even been adding to my collection every year or so.

As far as comparing it to nonstick cookware...well, I still have some nonstick pieces, but I don't use them much - a little bit of Pam Cooking Spray, and I haven't had any trouble. It also comes with great cleaning instructions...in fact, mine still look almost new even though they're a few years old.

----------

Update - September 2010... I just wanted to add that I've had this set for almost 10 years of heavy use now and still love them. When I follow the cleaning instructions, they look new. I'm still adding to my collection and highly recommend.

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#3: Cuisinart CFO-3SS Electric Fondue Maker

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318 of 332 people found the following review helpful: 3.0 out of 5 stars Some great design with some serious drawbacks, April 24, 2006 This review is from: Cuisinart CFO-3SS Electric Fondue Maker (Kitchen) Being a fondue lover, when I first saw this new Cuisinart electric fondue maker, I had an "Aha!" moment, and purchased the pot looking forward to a future of only using those smelly little sterno cans for nicely subdued pink outdoor lighting, (yes...I am kidding), instead of heating my food. At first blush, this Item has some great features. Large pot, detachable cord, easy clean nonstick interior, full immersability and variable heating temperatures. Now for the bad news. The pot does not detach from the ever so immense and functional stand, making it a very large pot indeed. difficult to store, almost impossible to refrigerate in newer center split refrigerators that have smaller shelf space....like mine. Tres cumbersome. The cord is extremely short, almost always calling for an additional extension cord. Fabulous if you like that industrial look while dining or entertaining, unfortunate if you don't. The worst flaw? The tendency to heat unevenly dang it! Because the heat is concentrated around the widely spaced heating elements on the bottom of the pot, we have noticed that this is creating marks in the non stick surface and overcooked areas and even burns the cheese at the bottom of the pot. Quelle horreur! Now we see clearly why this pot is non-stick. It has to be if there is even a remote chance of getting the burnt bits off without using dynamite. We tried far lower temperature settings,or even varying the temperature, thinking this would remedy the problem, but then instead of the one true hot, gooey, melty fondue, we ended up with semi-chilled, semi melted cheese lumps. Not as appetizing as you might think. No doubt, a better product for oil than cheese or chocolate. Also, No lid sigh...Well, I guess you can't have everything, but this Cuisinart fondue pot is sleek and pretty and burnt bits or not, at least I'm only using the left over sterno for "candle-lit" baths until it runs out (...yes...I am kidding again). However, I am still looking for a better fondue pot. Help other customers find the most helpful reviews Was this review helpful to you? 

159 of 166 people found the following review helpful: 5.0 out of 5 stars Worth every penny... Never going back to sterno again!!!, January 31, 2005 This review is from: Cuisinart CFO-3SS Electric Fondue Maker (Kitchen) If you like fondue, but find Sterno fuel a pain to use, not to mentioned potentially dangerous... you will love this fondue pot... Just plug it in, turn the knob to the setting you desire and put in the make fondue! Couldn't be easier!

While the power cord is rather short, just get an extension and all is right with the world... And for those concerned that someone tripping over the cord could cause a big mess... forget it... The cord has a megnetic connector that holds it to the thermostat, which incidentally unplugs from the pot itself for cleaning, If someone were to trip over the cord, it just comes undone and all you have to do is set it back in place and the magnet reconnects it... Brilliant!

Oh, and the non-stick surface is great... Those old ceramic fondue pots were a chore to clean... Just wipe this one out with a soft sponge with soap and water and your done!

Yes, Fondue is back and this pot could keep it here to stay this time around!

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86 of 88 people found the following review helpful: 5.0 out of 5 stars Fantastic fondue!, October 10, 2004 This review is from: Cuisinart CFO-3SS Electric Fondue Maker (Kitchen) Update 3/19/11:

Since introducing my kids to the joys of fondue for dinner last summer, they've wanted to have fondue for every special occasion. After borrowing a friend's Rival fondue pot, which is similar to the Cuisinart one, we decided to buy a second pot since one wasn't quite enough for 5 hungry people trying to cook two items at once! Since my brother-in-law wanted to get us a Christmas gift, I told him to get the Rival one since it's cheaper (I didn't feel right asking him to spend more money on the Cuisinart since my friend's Rival pot was fine when we used it for chocolate fondue and my Cuisinart for the oil-based meat course). Well, the shrimp and steak stuck to the bottom of the Rival pot once it reached temperature, but it never did with my Cuisinart! It cleaned up just as easily, but it made me wish we'd asked for another Cuisinart. If you are choosing between the two, definitely go for Cuisinart! In the meantime I will be researching how to keep meats from sticking to the non-stick Rival.

Original Review (thanks for all the helpful votes!!):

I got this fondue set as a wedding gift and tried it out for the first time last night. It heats quickly and evenly, and the ability to dial the temperature in .5 stops from 1 to 10 is very helpful. It's a nice large size, so larger fondues for a big crowd are no problem (you could easily double small recipes). We made the chocolate hazelnut fondue recipe that came with the set and it was fabulous! Best of the four recipes we made last night. The removable top has 6 slotted "rests" for the fondue forks, although we didn't need it since we were just dipping. One thing to be aware of is that the cord is pretty short, but if you have a heavy-duty extension cord then that's no problem. I highly recommend this fondue set! It's great as a gift or a self-indulgence!

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#6: T-Fal Professional Total Nonstick 12-1/2-Inch Saute Pan, Black

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68 of 69 people found the following review helpful: 5.0 out of 5 stars Non-Stick Bliss, April 12, 2011 This review is from: T-Fal Professional Total Nonstick 12-1/2-Inch Saute Pan, Black (Kitchen) Boy, this is a hard pan to find! Since Amazon.com did not have this item in stock, I contacted T-Fal to see if it was still available and where I might buy it. Here's the reply that I got from T-Fal:

========================================

We received your e-mail via T-falUSA.com, and we thank you for your interest in our products.

T-Fal products are available at many national retail stores. The T-Fal Professional Total Non stick cookware that has been reviewed in Cooks Illustrated and Consumer Report is currently available at Kohl's, Meijer and Shopko as well as their on-line retail web sites. You may also find this item through on line retailers such as amazon.com

Note: Our inventory levels have been low as a result of these reviews. However we do have shipments coming in regularly. With this in mind, retailers may be temporarily out of stock. If possible, you may want to consider per-ordering.

The T-Fal part numbers for this cookware will begin with either E938, E939 or E987.

The cookware has stainless steel base and can be used on all cook tops including an induction cook top

The cookware is available as either a 10 piece set or as individual fry pans in 8", 10.25" or 12.5" sizes.

Please be advised that some retailers may not use the T-Fal part numbers to identify this product but they will use its name. Additionally, we suggest contacting your local retailer for on hand inventory since each store determines their own inventory levels.

If you have additional questions, please call 1-800-395-8325 and provide the consumer service agent with reference number 110228-000256. Representatives are available from 8:30am to 5:30pm EST, Monday thru Friday.

Sincerely,
T-fal Consumer Service

========================================

I ended up buying it from shopko.com since Amazon did not have it in stock. The item that I ordered (and received) is the exact part number that was reviewed by Cook's Illustrated.

All I can say is that Cook's was right. This pan has amazing non-stick properties. I've been using the pan for several months now on a daily basis (I'm on a carb-restricted diet, so I eat fried eggs for breakfast every morning) and the non-stick properties of this pan are simply amazing. No sticking. Clean-up is a breeze. I'm VERY satisfied with this pan and will not hesitate to purchase another when this one wears out (hey, nothing lasts forever).

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64 of 66 people found the following review helpful: 5.0 out of 5 stars Not the same pan, December 17, 2010 This review is from: T-Fal Professional Total Nonstick 12-1/2-Inch Saute Pan, Black (Kitchen) Those who complain that they found this pan model (E9380864) at a lower price elsewhere are confused. They were looking at a different, quite inferior product. This model has been out of stock in stores and internet for months. The other, cheaper model has been mistaken for this one. I know; I bought one of them. The model number was completely different, but I thought it was a replacement. Not so. Help other customers find the most helpful reviews Was this review helpful to you? 

28 of 29 people found the following review helpful: 5.0 out of 5 stars Great pan, September 17, 2010 This review is from: T-Fal Professional Total Nonstick 12-1/2-Inch Saute Pan, Black (Kitchen) No point going overboard, but this is a very, very good nonstick pan. Solid, very nonstick, easy to handle, quite durable. A very good value. Help other customers find the most helpful reviews Was this review helpful to you? 
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#1: Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet

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509 of 514 people found the following review helpful: 5.0 out of 5 stars Excellent Quality, June 24, 2004 This review is from: Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet (Kitchen) 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.

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294 of 298 people found the following review helpful: 5.0 out of 5 stars Outstanding, dont let the low price fool you!, February 28, 2003 This review is from: Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet (Kitchen) Let me start by saying we have a kitchen full of 20+ pieces of Calphalon Hard Annodized Commercial cookware. I was always of the opinion that quality cookware carried a price that was justified by the performace of the cookware. So I thought if I wanted cast iron I should look at LeCreuset... wrong! Lodge blew that theory out the window! I can't express how well this simple pan works. Let it get hot and it will hold the temp like nothing else, oven to cooktop. I finally decided to get a good cast iron skillet after hearing Alton Brown (Host of Good Eats - ...- TV Food Network - ...) rave about cast iron for the last few years. He steared me to Lodge, Lodge's web site (lodgemgf.com) told me about the pre-seasoned "Logic" line. This stuff makes cast iron simple. No messing around with seasoning a new pan. Simple care instructions. And clear instructions to reseason should the need occur. At the price these pans sell, there is no excuse to not have one, (or more) in your kitchen. It will soon become your favorite pan. I bought a 5 quart Lodge Logic Dutch Oven at the same time and it is fantastic as well! Help other customers find the most helpful reviews Was this review helpful to you? 

320 of 326 people found the following review helpful: 5.0 out of 5 stars My new favorite pan, February 13, 2003 After waiting a month to get the thing because it was back-ordered, I FINALLY got to try out my skillet. I love this thing! Most of my cookware is garden-variety non-stick and hardly suited to things like searing steaks or fajita meat.

You can run this pan as hot as you dare without hurting it - works great for steaks, and makes an awesome cheese steak. The pre-seasoned coating works as advertised, and the cast iron gives good heat transfer and VERY even heat across the entire pan. I think I'm going to be using this skillet A LOT.

A handy suggestion regarding cleaning that I stumbled across on another website... be SURE to use a hot pad while doing this! Immediately after cooking, fill the pan with HOT water (not cold; you could crack it!), put it on high heat, and bring the water to a rolling boil... this will lift debris off the pan bottom. Dump the water and immediately wipe dry with a paper towel, set on the (turned-off) burner briefly to dry completely, and wipe the cooking surfaces with oil.

Another note - want those steaks well-done but juicy? Buy the Lodge Logic 5-qt Dutch oven; the lid fits this skillet! Sear both sides of the steak on medium-high (about 3 min each), then flip, reduce the heat to medium, cover, and cook as desired, flipping the steak once along the way (about 5 minutes per side for a small, well-done filet mignon). Your cooking times may vary, but the combo of cast-iron skillet for searing and lid to keep things moist while cooking works exquisitely. Brown, not black, outside... and tender inside.

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#7: Lodge Pro Logic 14" Cast Iron Wok, Black

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218 of 222 people found the following review helpful: 5.0 out of 5 stars Right Tool for the Right Job, February 28, 2005 This review is from: Lodge Pro Logic 14" Cast Iron Wok, Black (Kitchen) Like all tools in the kitchen, this one has the exact qualities that make it a phenomenal wok that's representative of CAST IRON cookware.

A. It's heavy cast iron, which means it retains heat exceptionally well. Because of the high thermal mass, you'll have to be patient as the wok takes a few minutes to heat up while on the stove. After it heats up, you'll be rewarded with long-lasting high temperature heat (if desired... it's really for you to control... steady medium or low is very attainable, too) perfect for doing restaurant-style stir-frying at home. That is, you can toss food in the pan without worrying that the pan will cool off and boil/steam your food with the escaping moisture. Searing on the home stove is well within this wok's capabilities. All of this just requires patience.

B. It's a wok, which means that the heat is concentrated at the bottom and tapers off going up the sides. You control how you cook your food by where you situate it relative to the bottom/center. The non-slippery surface of the wok makes this possible, since you can slide food up the sides to reduce the amount of heat it gets exposed to, and the food will stay, rather than fall back down to the bottom, like a teflon-based non-stick surface.

C. It's pre-seasoned, so it's fairly non-stick. I have yet to experience having anything completely stick to it while cooking, whether it's coated meat, stir-fry, vegetables, or egg scrambles.

Because it's heavy cast-iron, you get all these benefits that you don't find with the typical woks you see in the marketplace. Compared to traditional woks, this is not one that you'll be handling while you're cooking. Once it heats up, it gets hot... real hot... including the handles. You'll be scooping food out of it rather than pouring food from the wok to a plate, and you'll be leaving it on the stove over dinner until the thing cools down enough to handle. BE CAREFUL! (wouldn't want anyone to experience any nasty surprises)

Also, since it's cast iron, this piece of cookware requires a bit more TLC than your ordinary anodized aluminum/teflon-coated cookware. You won't be washing this with soap, rather Lodge recommends hot water and a stiff brush, and you'll need to keep it dry and seasoned (rubbed with oil) when you're storing it. It's a bit of extra work, but to me, it's completely worth it as even quality teflon-coated pans will wear out far sooner than well cared for cast iron cookware.

At the end of the day, I still use my anodized aluminum/teflon-coated cookware when what I'm cooking calls for it. I reach for my cast iron pieces to do the job they're best suited for... anytime I need steady heat, high temperature cooking, and/or searing capability. It's just a matter of using the right tool for the right job.

Honestly, I'm so glad Lodge makes affordable cast iron cookware. I've been wanting to pick-up some cast-iron pieces for a while. Until I found Lodge via Amazon.com, I have always turned away disappointed when I see how much Le Creuset costs at retail stores. Thanks, Lodge & Amazon.com!

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121 of 123 people found the following review helpful: 5.0 out of 5 stars The Only Reliable Wok for the Typical American Stove, December 8, 2005 This review is from: Lodge Pro Logic 14" Cast Iron Wok, Black (Kitchen) Unless you have a professional quality cooktop (Garland, Wolf, etc.), the typical American stove does not produce enough BTUs to properly heat the traditional rolled steel wok. No matter how long you heat it, it will cool too quickly and the food will boil instead of sear.

However, a pre-heated (I give it at least 10 or 15 minutes) cast iron wok holds on to enough heat to enable you to properly stir-fry. And cleaning is not that bad. After removing the food throw in a cup or two of very hot water and scrub with a stiff, non-nylon (it melts) kitchen brush (a grill brush is ideal). Pour out the dirty water (ok, this is a trick because of the weight), put it back on the heat to boil off any excess moisture, and wipe it with an oiled paper towel and let cool.

By the way, if you like to deep fry, a cast iron wok runs circles around most any fry rig and requires less oil. In fact, deep frying is a great way to season or re-season the wok.

If you want a wok with less maintenance, anodized aluminum (Calphalon, Circulon, Analon, et al) is really your only other choice. It does not sear quite as well because it does not have the same heat retention, but it does a good job because it is so thermally conductive liquid evaporates before it can pool. It works especially well with vegetables and white meats. A little hot water, dishwashing liquid, and a scrubby sponge is all you need.

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55 of 57 people found the following review helpful: 5.0 out of 5 stars Best WOK ever..., July 27, 2005 This review is from: Lodge Pro Logic 14" Cast Iron Wok, Black (Kitchen) So I've had a dozen or so WOKs but none that hold the heat so well and cook so evenly. I use it mainly on the gas burner with the high heats, where all the others just don't do well at all, and am thoroughly impressed by it.

The flat bottom does justice when on a traditional electric range and is just as effective in cooking.

I wouldn't buy any other WOK after getting this one, unless of course I need a second duplicate one.

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#2: Circulon Infinite Nonstick 10-Piece Cookware Set

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65 of 66 people found the following review helpful: 5.0 out of 5 stars Hooray! Quality Cookware that is Dishwasher Safe!, July 18, 2008 This review is from: Circulon Infinite Nonstick 10-Piece Cookware Set (Kitchen) I absolutely love Circulon "Infinite" cookware! It does everything that's promised, and goes into the dishwasher too! Believe me; this can be a very important feature if quick and easy cleanup is important you. Yet, that is not my only reason for giving this product a five star rating. I've owned many brands of cookware over the years, and for one reason or another, they have fallen short of my expectations. Yes, even my Calphalon cookware can't hold a candle to Circulon "Infinite." For instance, I've had a couple Calphalon frying pans for more than a year now. I tend not to use them because their non-stick properties are lacking--so much so that making eggs "over-easy" is almost impossible. I've tried several different things to correct this problem, but no matter what I've tried, food continues stick, which not only makes cooking more difficult, but it makes cleanup more difficult as well. Another problem that I have is that the bottoms of my Calphalon pans have a slight curve to them; as a result they don't sit firmly on my burners. On the other hand, however, each of my "Infinite" cookware pieces have a flat bottom, which allows them to sit firmly on my burners, and I never have a problem with food sticking to them. Help other customers find the most helpful reviews Was this review helpful to you? 

31 of 31 people found the following review helpful: 5.0 out of 5 stars As good as the tech edge allows, November 28, 2007 This review is from: Circulon Infinite Nonstick 10-Piece Cookware Set (Kitchen) Infinite Circulon 10-Piece SetThe set is useable on our induction type cooktop, and also goes right in into the dishwasher, which was not allowed with previous non-stick pots/pans. And it cooks fine, too. Help other customers find the most helpful reviews Was this review helpful to you? 

35 of 39 people found the following review helpful: 4.0 out of 5 stars Nice to put in the dishwasher if you can lift it there, October 17, 2007 This review is from: Circulon Infinite Nonstick 10-Piece Cookware Set (Kitchen) Previous experience with Circulon II was very good. So, Circulon that could be put in the dishwasher was really desirable. However, they are really heavy and the handles get hot. Help other customers find the most helpful reviews Was this review helpful to you? 
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#5: Medelco 12-Cup Glass Stovetop Whistling Kettle

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206 of 210 people found the following review helpful: 5.0 out of 5 stars Perfect Kettle for Coffee!, March 24, 2005 I bought this kettle strictly for heating water for French press coffee making. Since this kettle is glass there is no chance of it imparting off flavors to the water (then the coffee). I got tired of my metal kettles becoming discolored and rusted, even with proper care. I love the idea of glass for coffee making and this kettle by Medelco is indispensable for coffee making!

It is also easy to clean (dishwasher safe) and looks wonderful. It holds 64 ounces of water when filled to the bottom of the rim, however DO NOT boil that much as it will erupt and shoot steaming water up out of the lid. I feel safe however boiling 50 to 55 ounces of water, which is more than enough for even the largest French presses.

I like to use a probe thermometer to monitor the water temp and stop at 200F, which is the ideal temperature for coffee brewing. This kettle does have a whistling lid that I use (I simply insert the thermometer into the whistling hole). The plastic handle is sturdy and remains cool (remember you can't use HIGH heat and expect the handle to stay cool, I like medium-high heat) to the touch and pouring is easy (the lid must be removed to pour). All the componets are thick and durable (especially the glass). With minimal care this kettle should last a lifetime.

All the features I wanted in a coffee kettle and add to that a fantastic price. Although inexpensive this kettle does not feel cheap. A wonderful value!

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99 of 100 people found the following review helpful: 5.0 out of 5 stars Metallic-Taste Free!, January 19, 2006 Yay, no more metallic-tinged water! The pot comes with a wire coil shaped like a 3-leaf clover to place on electric burners, to diffuse the heat contact to the glass. I'm not completely convinced that the breathy whistle qualifies as 'piercingly loud,' but it gets the job done. The lid has a handle to minimize the risk of steam burns while removing it in order to pour (no pouring through the lid), and a shaped pour-spout minimizes drizzling. The "Diner-Flair" style is either cool or slightly disappointing, depending on my mood, but I don't drink straight from the kettle, so 'tis okay! Very good product; made in Connecticut. Medelco Inc. (not to be confused with the medical equipment makers) has a website, too. Help other customers find the most helpful reviews Was this review helpful to you? 

73 of 75 people found the following review helpful: 5.0 out of 5 stars A Superb, Well-Built, Beautiful Tea Kettle for Making Great Coffee!, December 21, 2007 This review is from: Medelco 12-Cup Glass Stovetop Whistling Kettle (Kitchen) I purchased this glass tea kettle for use with my Bodum Chambord 12-cup coffee press. Although I am not a "coffee snob" I do like a very good cup of coffee, and the best coffee (and tea) is made in glass because there is no chance of tainting your coffee with metallic substances or Teflon.

This kettle is easy to use and easy to clean (you can even put it in the dishwasher if you like). It comes with a heat diffuser for use on electric ranges, but I suggest using it even for glasstop ranges as well. The whistle works well, but is a little more throaty than the high-pitch whistle on your standard metal tea-kettle. I use a probe thermometer and place it in the whistle hole, and let the water get between 200-205 degrees Fahrenheit - which is the proper brewing temperature for the best cup of coffee.

The kettle has a clean, retro design and is very well-constructed. Some reviewers have noted that the handle heats-up. I believe this is most likely because they are using the "big burner" on their stove and not the smaller one that is the proper size for the tea kettle (thus the handle is over the outside of the burner and causes it to heat-up). So just make sure to use the smaller, more appropriate-sized burner to prevent over-heating the handle. Regardless, the handle is pretty strong, and the entire kettle is solidly-built. The kettle is made in Germany, according to the documentation that comes with it (though the company is based in the USA).

I use glass almost exclusively for all of my cooking (like Corning Visions pots and pans, this Kettle, and so on) and if I can offer some suggestions to make sure your glass cookware (like this kettle) last you a lifetime, make sure that the outside is clean and dry when you place it on the burner, and turn the burner on low temperature for a few minutes and then turn it to medium to heat-up. Gently easing-up the temperature like that allows the glass to expand slowly and prevents cracking (which happens when you heat fast - though only rarely). Another tip I mentioned earlier - always use the heat diffuser! You probably won't need it for gas ranges, but for electric and glass-top ranges, use it to be on the safe side. When you take the pot off of the hot burner - DON'T place it on a cold burner or on the counter - this causes the glass to contract quickly and could possibly cause it to crack eventually. Instead, place it on a folded, dry towel or on a pot holder or two. Let id cool before you rinse it or clean it.

All-in-all, this kettle is an EXCELLENT buy! The level of quality of craftsmanship is superb and for the price - it's unbelievable!

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