Cooking Brands Reviews

this microwave lasted 15 months ; the control panel was fried and repair cost more than a new one; called sharp and they couldn't care less ; will never buy another sharp product again

I must wholeheartedly agree with the author of the previous post on this product. Sharp makes what I would refer to as a "disposable microwave". Ours lasted for just over a year and when we called Sharp for service, I expressed concern that it lasted for so short a period of time. I was told, "Well, microwaves just don't last as long as they used to. Our consumers typically buy a new microwave after 2-3 years."

Sharp is apparently looking for the population who want a new microwave after a couple of years, because their products certainly aren't built to last more than that.

I purchased a brand new SHARP 1754 had a professional installation done. But whenever I close the microwave door, it would trip the circuit breaker, the authorized service dealer from Sears tried to fix it 3 to 4 times and not able to fix it, also when called SharpUSA they would you on hold for 45 mins and finally after I got somebody on line,they were shipping some other model and would not install even if they sell defective products.
SHARP SUCKS.. I would not suggest anybody to buy SHARP products from my personal experience

This is a nice pan but it has an awkward handle. A saute pan needs a handle capable of heavy lifting and this handle is too flat for bigger hands (mine) and probably not shaped well for smaller hands either.

It is a shame that the handle designer might have been using a Korean handle design because I have not seen this handle used by Cuisinart before. I was clearly disappointed.

This is a great little pan for small recipes that don't really require the bulk of a large saute or sauteuse pan. Perfect for making small recipes of sauce, pasta dishes, shrimp scampi, or chicken cacciatore. Never burns or scorches. Delivers everything promised and more. Easy to clean, even after really messy concoctions. The price is right, so what more could you want? This would also be a great pan to buy to *try out* the MultiClad line. It is versatile and functional, and is sure to make you fall in love with the whole MultiClad line.

I own virtually all of the MultiClad pieces, and have found each of them to be a terrific alternative to the more expensive All-Clad. This Windsor pan has excellent heating properties and comfortable handles. Balance is excellent, and makes using the pan a joy. I have found that the pans heat uniformly, and no hot spots form during cooking. The sloping sides make the job of whisking or vigorous stirring much easier. The brushed exterior doesn't show scratches, but the lid might if not taken care of properly. The vacuum seal formed during the cooking process is great for many types of food, and speaks to the perfect fit between the pot and the lid. Cleanup is very easy. Even sticky messes, such as melted caramel or pralines, clean up easily with a quick soak in hot soapy water. No need to use harsh abrasives! And for heaven's sake, don't use steel wool on these great pans. There's no need! Also, one should never place a HOT pan (of any type) into cold water, so always makes sure that the pan (if still hot from use) is placed in *hot* water for soaking. Overall, I am very happy with this line of cookware. I did have a problem with a 12.5-inch MultiClad Braiser pan I ordered. The lid was ill-fitting (warped) when it arrived, and it has been sent to Cuisinart for a replacement. I don't know if this happened at the factory or during shipping. Time will tell if Cuisinart will back up the warranty. You can read my review of the MultiClad 12.5-inch Braiser Pan to find out. I will post that review (if) and when I get a replacement from Cuisinart.

I jumped on this pot...we have only usedit once to cook rice. It turned
out some of the best rice we ever cooked. It washed easily also...
We used it to make candy-fudge,peanut brittle and pralines. Fantastic how it heats evenly all over!!

I purchased this skillet along with 4 other pieces of Cuisinart Multiclad cookware (was cheaper than purchasing by the set!) and I could not be happier!! I really wanted All-Clad, but it was out of my price range. I can't imagine it could be any better than this. I've been cooking on Calphalon Commercial for several years now, and I must admit that I like the Multiclad much better than the Calphalon.

The first thing I did when I got the 10" skillet was cook an egg just to see how stick resistant the pan really was. WOW! That egg slid around my skillet better than on any non-stick I've ever used. Just be sure to use the right technique when cooking on this stuff: follow the directions - don't cook on high!

I started off with a dry pan on my electric flat-top on #4 (med). You know the pan is perfectly preheated when water droplets "dance" across the bottom of the pan. If they stand and sizzle - not hot enough. If they immediately evaporate - too hot. I gave the pan a quick spray of Pam, then added the egg. Perfect!!

Since then, I've cooked more than just eggs on all my pieces. Using this stuff is so much fun. I already enjoyed cooking, but now I LOOK FORWARD TO IT!

Oh yeah, and it looks great in my kitchen :-)

great cookware. stove top or oven, this skillet can handle the job.

I purchased the 10 inch skillet and the 1.5 quart saucepan. They were the cheaper of all the pieces to experiment with. My only regret is I wish I had purchased a complete set. You can't go wrong with the Cuisinart Multi-Clad cookware. The pan cleans exceptionally easy. I also own a 8 inch skillet by All-Clad, I really can't tell the difference except the Cuisinart is much cheaper. Don't forget the handle stays cool!

Go to www.sabatier.com. If you go to the Sabatier website, you will discover that this company originated in France but did not get trademark protection. Thus, several different companies use the Sabatier name. These knives were made in China, not France, by an unrelated company.

The Sabatier website explains the situation. If you're really wanting to buy these, please take a couple of minutes to go to their website and read their Q&A. Here are some excerpts:

"As things stand, a large number of knives bear the name "SABATIER", it is even possible to find knives marked "SABATIER" which are made in China, and this is the case notably in the United States."

"The only way for you to be sure of buying a genuine top quality SABATIER knife is to steer clear of those produced in the Far East . . ."

I have hand washed my knives, but they still rusted. They were also not very sharp from the outset. If you look at the handles and the emblems on the knives, you can tell that they are just plastic molds. When you have the specimen in front of you, they look & feel a little cheap. The wooden block is okay, but some of the grooves were not properly crafted -- a couple of my knives stick out about 1/8", which might seem small, but it is obvious on the block.

I know it's very affordable. But I recommend that you try knives of a brand that is made by an authentic manufacturer.

My initial reaction, when I received the Sabatier Loire 14 piece Knife Block Set, was both negative and positive. Negative: the name Sabatier Loire is misleading. This knife set is not French, it is made in China (it has no connection with France or French Sabatier cutlery that I can see). Positive: the knives certainly look as attractive as in the Amazon.com illustration, they appear carefully made and very well finished.
So, how do they work in the kitchen?
The problem is: as cutting instruments, they don't come anywhere near top-quality European knives. I am used to Wusthof Classic kitchen knives, which slice through things effortlessly. The 'Sabatier Loire' knives feel relatively blunt. Sharpening the 'Sabatier' blades with a Wusthof steel didn't make much difference (perhaps because the blades of the 'Sabatier Loire' knives seem thicker than Wusthof's, they don't sharpen well). Wusthof knives slice through celery and other plants instantly and easily, while 'Sabatier Loire' require applying pressure and sawing away. My no-name slicing knife (bought for $6 at Zabar's in Manhattan) cuts carrots with a fraction of the effort.
The bread knife doesn't compare with Wusthof's.
So, I have an attractive-looking, large kitchen paperweight (it's not worth returning the set). The Chinese maker deserves an 'E' for effort, which has not been spared in producing a very nicely finished product. But they have yet to learn the techniques of shaping a knife blade, and sharpening it, which makes real French Sabatier cutlery (and Wusthof cutlery) so superior.

I bought a set of sabatier knives from Amazon for about 30 bucks about three months ago. While they are worth that amount, the suggested retail price of something over $300 was VERY misleading. I paid for what I got, but not much more. They cut OK and they have worked fine for a person who uses them about once every blue moon, but to suggest they are quality knives at an unbelievable price is false advertising. I have always been happy with Amazon, and I wonder on what grounds they are able to make such a claim. Additionally, the set I was sent was missing a knife, but not worth the hastle to return in order to receive another set in its entirity. Sp, buy them if you want cheap knives...cheaply...don't if you're looking for a killer deal.