This review is from: Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Omelette Pan, 10-inch and 12-inch Set, Black (Kitchen)
The pans are good! Calphalon is a good brand, and they look well made and are acceptably heavy (too heavy is a burden, but the light pans warp and are hard to control temperature-wise). I don’t know about durability, having just bought them. However, other reviewers have noted that the pans slide around and scratch or make marks on each other. This is true, and nobody did anything about it. The manufacturer’s cardboard packaging is a sort of holster in which the 2 pans just sit, one on top of the other, with no protection at all. What is ironic is that Amazon put the manufacturer’s package in a box that is too large, and stuffed the box too loosely with twisted brown paper padding. If only a loop of that padding had been inserted between the 2 pans through the available opening, the entire problem would have been solved. My pans arrived with marks on them but it is too much trouble for me to try to fix this, I will just live with it.
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This review is from: Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Omelette Pan, 10-inch and 12-inch Set, Black (Kitchen)
Good pans, with good non-stick coatings. I’ve been using Calphalon Non-Stick pans for at least a dozen years, and though they don’t have the durability of the older-style anodized aluminum (not “non-stick”) cookware, they hold up as well as any of the other leading brands. This 2-pan promotional package used to be available in the superior “Unison” line, but now I can only find it in the lighter “Contemporary” line. (For example, the 10-inch skillet in the Unison line that I’m retiring after about 2 years of regular use weighed 2 pounds, 9.2 ounces, while the same size skillet in the Contemporary line weighs 2 pounds, 2.9 ounces, and the finish on the handle lacks the same level of quality). It’s still a good pan, but the lighter weight means that it won’t retain heat as well, and thus won’t cook as consistently on the intermittently-firing elements of my glass stove top. It is a good value for the money – the 12 inch skillet this is replacing is an All-Clad non-stick pan at more than double the price, and its life expectancy was no better.
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This review is from: Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Omelette Pan, 10-inch and 12-inch Set, Black (Kitchen)
Scratches as easy as any other set I have ever owned. Don’t they all??? So it’s a very nice, heavy duty set. But in regards to you thinking because they are heavy duty, that the coating won’t scratch, forget it, it will.
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This review is from: Utopia Kitchen Pre-Seasoned Cast-Iron Skillet, 10.25 inch
This is a heavy duty skillet! It is pre-seasoned which means a coating of wax or oil has been applied to keep it from rusting. It is ready to use but once food starts to stick, you’ll need to season it again. Take care of it and it is sure to last a life time! To re-season here is what you do:
Preheat your oven to 350 to 400 degrees F. Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap because you are preparing to re-season the cookware). Rinse and dry completely. Apply a thin, even coating of melted solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out). Place aluminum foil on the bottom rack of the oven to catch any dripping. Place cookware upside down on the top rack of the oven. Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven. Store the cookware uncovered, in a dry place when cooled.
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This review is from: Utopia Kitchen Pre-Seasoned Cast-Iron Skillet, 10.25 inch
Cast iron skillet pans are my preferred sauté pans. I have them in multiple sizes because I use them so much. Nothing is better for:
• Caramelizing mushrooms • Browning onions • Frying potatoes • Making cornbread • Grilling sandwiches • Frying burgers • .. and many more I can’t think of right now.
Why is cast iron so great? • Even Heat: Cast iron is heavy & because of that, the heat is retained and distributed throughout the pan, including the sides of the pan • Stove to oven – you can start a dish on the stove, then finish it in the oven • Exercise & cook at the same time: Remember that part about weight? Yep – they are heavier
Why I like this pan: • Grip handles on both sides – the weight of the pan makes them harder to handle one-handed • Pour spouts – both sides – drip free transfer of what you cooked. Love it is on both sides so you can grab the pan either way. • Pre-seasoned – I was able to cook on it the day I got it • Fit & finish – good weight to the pan – nice finish. It has that slightly sandcast feel common to cast iro n
Care of your pan: Wash with hot water & a rag. If you must, use baking soda but not soap. Dry & wipe the pan with oil (use a paper towel or pastry brush). Put on the warm stove. I do this right after cooking & the residual heat from the stove slightly warms the pan. Sounds complicated but it takes seconds. The reward is a pan that is nonstick & will brown like no other.
I purchased this pan at a reduced price in exchange for writing about my actual experiences with this pan. As you can see, I put it to work immediately, and have been using it ever since. It is the equal of my other cast iron, with a few extra features (2 handles, pour spouts). It is a great value – try it and be surprised at how much you will use it. Mine stay out on the stove top I use them so much.
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This review is from: Utopia Kitchen Pre-Seasoned Cast-Iron Skillet, 10.25 inch
I have several cast iron skillets and this pan will beat any high priced pan on the market! I have many cooking pans including high end and reach for cast iron most of the time. This one is heavy weight – it feels heavier compared to the same size pan by a popular American manufacturer.
I’ve enclosed two pictures for my review. The first one is the pan out of the box, which I washed before using. Thus the cooking spray. It heated up quickly and evenly using the small burner on my stove. The second is two pounded chicken cutlets with a garlic tomato oil cooking sauce made locally from my farmers market. They cooked up quick, tender and juicy with no black color transfer from the cast iron, which has happened with two other cast iron fry pans I bought. This to me, was huge plus in quality.
I clean my cast iron pans the same way every time, and this one was no exception! I dump hot water into the pan and let it simmer a few minutes. Then I get the hot water going in my sink and rinse it well. I then add one or two drops of dish liquid and use a kitchen brush. Dry well and spray with a good quality cooking spray. I use Pam for the grill and it does not go rancid. Leave it for about 30 seconds and wipe with a paper towel. Came out good as new. Very pleased with this pan! The price seemed to good to be true, but it this is a solid pan and will last for many years. I am going to order the larger size by this seller.
I received this Utopia Kitchen Pre-Seasoned Cast-Iron Skillet, 10.25 inch at a discounted price for my honest review, which is what you are reading. Super pan~ I had no idea this quality could be purchased at this price.
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Good Pans, Bad Packaging Leaves Marks or Scratches,
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|Good Skillets (but not great),
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|Great set. Well made. But, ya know….,
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|Heavy Duty!,
Preheat your oven to 350 to 400 degrees F.
Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap because you are preparing to re-season the cookware).
Rinse and dry completely.
Apply a thin, even coating of melted solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).
Place aluminum foil on the bottom rack of the oven to catch any dripping.
Place cookware upside down on the top rack of the oven.
Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
Store the cookware uncovered, in a dry place when cooled.
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|Nothing browns like cast iron,
• Caramelizing mushrooms
• Browning onions
• Frying potatoes
• Making cornbread
• Grilling sandwiches
• Frying burgers
• .. and many more I can’t think of right now.
Why is cast iron so great?
• Even Heat: Cast iron is heavy & because of that, the heat is retained and distributed throughout the pan, including the sides of the pan
• Stove to oven – you can start a dish on the stove, then finish it in the oven
• Exercise & cook at the same time: Remember that part about weight? Yep – they are heavier
Why I like this pan:
• Grip handles on both sides – the weight of the pan makes them harder to handle one-handed
• Pour spouts – both sides – drip free transfer of what you cooked. Love it is on both sides so you can grab the pan either way.
• Pre-seasoned – I was able to cook on it the day I got it
• Fit & finish – good weight to the pan – nice finish. It has that slightly sandcast feel common to cast iro n
Care of your pan:
Wash with hot water & a rag. If you must, use baking soda but not soap. Dry & wipe the pan with oil (use a paper towel or pastry brush). Put on the warm stove. I do this right after cooking & the residual heat from the stove slightly warms the pan. Sounds complicated but it takes seconds. The reward is a pan that is nonstick & will brown like no other.
I purchased this pan at a reduced price in exchange for writing about my actual experiences with this pan. As you can see, I put it to work immediately, and have been using it ever since. It is the equal of my other cast iron, with a few extra features (2 handles, pour spouts). It is a great value – try it and be surprised at how much you will use it. Mine stay out on the stove top I use them so much.
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|Don’t be fooled by the price~ GREAT skillet!,
I’ve enclosed two pictures for my review. The first one is the pan out of the box, which I washed before using. Thus the cooking spray. It heated up quickly and evenly using the small burner on my stove. The second is two pounded chicken cutlets with a garlic tomato oil cooking sauce made locally from my farmers market. They cooked up quick, tender and juicy with no black color transfer from the cast iron, which has happened with two other cast iron fry pans I bought. This to me, was huge plus in quality.
I clean my cast iron pans the same way every time, and this one was no exception! I dump hot water into the pan and let it simmer a few minutes. Then I get the hot water going in my sink and rinse it well. I then add one or two drops of dish liquid and use a kitchen brush. Dry well and spray with a good quality cooking spray. I use Pam for the grill and it does not go rancid. Leave it for about 30 seconds and wipe with a paper towel. Came out good as new. Very pleased with this pan! The price seemed to good to be true, but it this is a solid pan and will last for many years. I am going to order the larger size by this seller.
I received this Utopia Kitchen Pre-Seasoned Cast-Iron Skillet, 10.25 inch at a discounted price for my honest review, which is what you are reading. Super pan~ I had no idea this quality could be purchased at this price.
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|