Cooking Tools Reviews

This is not at all what I thought when I first read the item description, or else I was in too much of a hurry to read it. It barely measures four ounces, I thought it measured much more. This might be good if you're using it for travel, but I can't imagine that you'd even find it helpful when traveling.

I have been using cheap and crappy sets all my life. Some of my former sets include Tfal and Ikea sets. The difference is huge in this sets and because they do not peel off as some of the nonstick, you do not end up poisoning yourself. They conduct heat well and clean beautifully. Plus they resist scratches. If you have to choose between this and the nonstick set, PLEASE BUY THIS ONE INSTEAD.

While the price may be in the higher end of the range, they are worth all their money...........

First, I will agree with the review that says that these pans are not totally nonstick and not totally stick. But that's the idea. I love these pans because you can use whatever utensil you want, even metal ones, without fear of wrecking the pan. They might not be the best pans for eggs or hashbrowns, since you really don't want those to stick, but if you're browning a roast, you want that to stick a little to get that beautiful fond on the pan, which comes right up very easily when you deglaze! For everyday things like hashbrowns or eggs, then you should buy the Calphalon One Nonstick versions... they are just as awesome but nonstick instead, which translates to NO METAL UTENSILS!!! Simple as that. Best pans for the money, period.

Just don't put them in the dishwasher as my roommates did to 2 of my Calphalon One saucepans. They ended up buying me 2 new pans to replace the dishwasher damaged ones (roughly 300 bucks!!!)

I own sets of All-Clad LTD and Calphalon Commercial Hard Anodized cookware in addition to this set. It's hard to find any better pans to use on a high output gas rangetop than these. Their relatively high mass, uniformly thick walls and excellent heat conductivity assure near-perfect high heat (searing) performance as well as superb simmering. When gently heating foods, these pans with their domed lids are ideal for allowing food flavors to meld beautifully. I even prefer using the stockpot over my long-time favorite Ruffoni copper pot when slow simmering soups!
I have cooked on Calphalon Anodized cookware for years. When using them to fry or saute, as long as I heat the pan and oil adequately, don't drop ice-cold food into it (use your microwave to bring food to room temp if you can't plan ahead), and clean the pans thoroughly after use, I've experienced negligible sticking in the year I've had mine. Following those simple rules, even my 5-year old Commercial Hard Anodized set has little problem with food sticking, although the Calphalon One is noticably better in that regard. I've never had any sticking problems with their saucepans, ever. With few exceptions, if your food sticks to your pan, you're cooking at too high a heat. As they say in England, use your (range) knob.

I am a big fan of Le Creuset products in general and own many pieces. I like this pepper, however the biggest pluses are really the aesthetics, and of course the heat distribtion. Doesn't clean well. I have a collection of these.. pumpkin, the red heart, tomato. They are somehow nicer to diplay than actually use. They do not accomodate a large enough quantity of food. Maybe Boeuf Bourgongne for 2? It is difficult to maneuver once it is in the oven because there are no handles and it is hard to grasp for checking, adding stuff, stirring etc. So i give it a "4" generously.

I bought this based on the editorial review that "All R�sle products are made in Germany", and I needed a good Germany-made cutter because the Germans are known for their cutting instruments. Now I have this shipped to me, and it is made in China.

This pizza cutter will be the last one you'll ever need if you treat it well. The design is deceptively simple - it's just a pizza cutter - right? Well, I've used mine for pastry, pasta, and other doughs. It screams through the thickess or thiness pizza crust - actually cutting the crust rather than just hacking at it like some less well made models. My only warning - keep your fingers out of the way!

Within 10 minutes of the pie crust shields being on the pies the crust was burnt. Pies came out better without a shield.

I LOVE this product! I have been waiting all week for it to arrive, and it finally did today! I baked my pie (I've been anticipating this moment for days), and when it came out of the oven, there were no spills to clean up! And my crust, lets just say it was a perfect golden brown, light and flaky, mmmmmmm.......

I love this product. I don't have to mess with foil on the edges of my pies anymore. I just popped on the pie shield and the edge of my pie crusts turn out perfect even after an hour of baking! I'm buying more today.

Great item, just what I needed. The price was fine and the company reputation was a serious consideration in my selection.