Irons Reviews

It does okay. Its a scrubber brush with nylon brsitles. Cleans as well as any other nylon scrubber. I would suggest going to your local supermarket and buying whatever they have there. Any nylon scrubber will wear out over time. Its not a bad product, just not anything special.

After buying this brush, I realized that I could find the same thing without the Lodge label at Walmart for about $1.50. In fact, I've seen the non-branded version of this brush at a lot of places.

This is just a generic brush. There is nothing special about it and Lodge just sourced it from whatever Chinese company makes the thing and put its logo on it.

If you want to get it as a gift to accompany a Lodge cast iron cookware piece (which are great btw), then that's fine. However, I wouldn't buy it if you are just looking for a brush to clean your cast iron pans because there's nothing special about it and it's twice the cost of something equivalent.

BTW, the bristles turn dark with repeated use but this is true for all brushes used to clean cast iron - I think it's something to do with the grease. Therefore, you can't really use the brush for anything else other than cleaning cast iron so keep that in mind.

Love it, Love it, Love it, very easy to use and great on my cast iron Pans. I recommend! =)

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If you are looking for a small non-stick pan for eggs for one big or two small eaters, this is a nice pan. If you have a family this pan is most likely far too small to suit your needs

The surface is truly non-stick. This pan is great for making omelets, or frittatas, which is all it is used for in my home due to its diminutive size. The pan will hold up fine in the oven, which is where I finish my frittatas.

If you own one of the Calphalon sets, there will be probably be a lid in your home that fits this pan (which I have found useful). This little skillet is the perfect size for making one burger which is where the lid comes in handy.

In order to maintain the non-stick surface I place circles of felt between my pans to keep them from scraping together. This seems to work fine in my kitchen for those pans that are stored inside each other.

Overall, I give this pan 5 stars because it is exactly what it is advertised to be, a non-stick 8 inch pan. Please be aware that it might not suit your needs if you have a family larger than 2 people.

I used this to cook cold, out of the fidge eggs, and it does not stick (not truly, at least). If it SEEMS like it sticks, all you have to do is break away the egg from the surface of the pan a little and you'll see that it comes off cleanly and easily. I do not add ANY oil or grease when I cook, and so far, nothing sticks. It's great.

This steamer was only useful to get the wrinkles out of clothes that had been really balled up... it gets them to a state where you can IRON them more easily, but basically saturates with the steam so the fabric is damp. Sure there is technique to learn, but I spent a good long time on several different items. It heats up quick and produces steam well etc, but it performed far below what I thought were reasonable expectations. It also has a low hanger so you constantly have to extend the hose to let the condensation run back down or else get gurgling and low output. I returned it, amazon was good about that, and the return shipping was less than what amazon charged me in the first place.

It's very nice and you can "iron" tons of clothes very fast but it's a little bit trick with shirts. The problem is that you have to pull the shirts down to get them very straight so the steamer can work perfectly but when you get the staemer close to your hand your can really burn yourself. If you don't pull the shirt it doesn't strainght them very well. I usually put the shirts on a hanger and put the hanger on the dor so I have the door as my background and them I don't need to pull the shirt. To put them on the bed also works fine.

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I have numerous Le Creuset items, and this has to be the worst one. Everything sticks to the finish. Salsbury steak turns out horrible (can't make gravy), breakfast sausage patties become ground sausage pieces due to the sticking. And, like mentioned in an earlier post, it is hard to clean. Beware this new finish, (they have it on their grill pans also)it is not up to par.

I'm a huge fan of Le Cruest's products and own a few well chosen pieces. Having said that, this new satin finish is a disappointment. I was given this a gift a year ago and was thrilled - until I used it.

I really wish they'd go back to their original smooth enamel finish. This must be an attempt to produce an interior more durable for using metal utensils with. An attempt that in my opinion is a failure. Things (like eggs and hamburgers) stick to this finish. You have to use a lot more fat to prevent sticking. It's hard to get clean, takes quite a bit of scrubbing even after soaking. It doesn't give the finish to grilled meats, etc that I want from a fry pan. Forget deglazing it to make a sauce. I find my All Clad 9 inch skillet to be a superior performer to this one.

Since this is a 9 inch skillet, I haven't used it to saute onions, etc., so I can't say how it performs with these items.

I do use it to make cornbread and to roast small portions of meats or veg in the oven, with good results (as long as I'm not going to use the browned bits to make a sauce). This to me though, is not enough uses to justify buying it.

I bought this recently because of the price point...I have the same pan in the 11 inch. I consider and treat both pans as I would a seasoned cast iron skillet because of the rough satin finish on the interior. This is not a good pan for omelets because of the interior finish. I wish Le Creuset would make some skillet with dark colored interiors in the smooth enamel finish.

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I bought this waffle baker because of the reviews and because of the price. So many out there just cost way to much and you have no idea how good they are. I am so happy with this one. I have used it alot since I got it and it does work wonderful. I lightly grease it before pouring the batter with butter then follow instructions for how long to cook. It is perfect every time. In the recipe book I used the weekend waffle and they are awesome. I re-did the recipe once I saw how good the recipe they had was and how great the waffle baker worked by replaceing reg all purpose with oat flour and it was soooooo good and healthy.
You will not be sorry with this awesome waffle baker. And it doesn't cost you and arm and a leg to have.

I've used this model plus several that are 3 times the price (Krups, Cuisinart, etc.) and this is just as good if not better. Easy to use and makes delicious waffles. I recommend flipping the waffle maker over as soon as you close it after putting the batter on the maker to make a picture perfect waffle. That is even easier to do with this one than with some of the more expensive and bulkier models. Even if you aren't on a budget, I would still get this one! My parents have had theirs for 10 years now and it's still going strong.

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When I saw the price,free shipping, and factory pre-seasoning, this dutch oven proved irresistable. The size is great and the black color was attractive.Sadly, the factory pre-seasoning did not meet expectations! I learned to cook using cast iron, and I still own several "original finish" cast iron skillets, griddles and specialty pans (tri-ply stainless steel is wonderful, but some things just cook more evenly with cast iron). While cast iron is not difficult to season,it was just an added bonus to order a dutch oven that I thought would have an even, well applied finish to begin the seasoning process (properly seasoned cast iron pans only get better over the years). When the dutch oven arrived, I was surprised by what seemed to be a discoloration under the finish on the inner surface of the pot lid. I used the dutch oven for the first time to make chili. The steam from the chili caused the "pre-seasoning" on the inner surface of the lid to mottle badly, and the area that had initially appeared discolored was revealed to be covered with rust. A tell-tale metallic smell was also present (usually a sign that your pan might need to be seasoned again). Needless to say, I was disapointed. This pan proved to be MORE effort than the original finish pans since I had to scrub down the lid to remove the remaining mottled pre-seasoning, and to remove the rust. I then just seasoned the lid properly the old-fashion way in my oven. All in all, the Dutch oven is well worth $25 (and the saved $12.66 in shipping charges is also appreciated), but the Lodge Cast Iron Manufacturing Co. has a reputation for quality that this finish did not meet. I contacted the company to express my concerns (ie, did I need to take additional steps to remove all of the factory applied finish) and to ask if this problem was evident in other pans in the pre-seasoned line.The Lodge Co. has not responded to my email. Bottom line, before paying full price plus shipping, for anything in the pre-seasoned line, I would compare the cost to the original finish, or to the beautiful new Lodge enamel cast iron items.

I purchased the Lodge Logic 5 quart Dutch oven along with the 12" skillet and lid, and have found cast iron cooking to be a revelation. These pots and pans are naturally no stick, heat evenly, and cook beautifully every time. With a minimal amount of care they will last a lifetime and beyond. I am a student of traditional regional American cooking, and was always frustrated when rice dishes such as Louisiana Jambalaya and Low Country Pilau didn't turn out as well as expected. The rice often burned on the bottom and was too crunchy on top. Not anymore. With cast iron, you can produce authentic and delicious results every time, due to the even conduction of heat in these pots. They are also fantastic for frying, and work great for slow cooked stews and roasts. They are highly versatile: You can use them on top of the stove or in the oven. These pots have taken over our kitchen: we now use them for most of our cooking needs. I have come to the conclusion that cast iron is the best kept secret in cooking. Why other, often more expensive and less effective kinds of pots have replaced this traditional American cookware is beyond me.

I have used this for just about every kind of cooking imaginable and it has passed with flying colors. I have made soups, pasta sauces, roasts, chicken, done deep frying, you name it. Together with my cast iron skillet this forms the main tools in my cooking toolbox. Highly recommended.

Take a few minutes to read the 1 and 2 STAR ratings...This product has ISSUES! Worked for a few months and now will regularly and unexpectedly shoot brown, chunky substance onto clothing. It actually shot so aggressively that it marked my carpeting with the brown residue. I have never seen anything like it...DON'T DO IT...DON'T be tempted by higher ratings. This product is pure junk!

So far so good. I have only used the iron once, but am very impressed with its power. It cuts ironing time in half. I know the other reviews say that it has a short life, so I am still reserving some comments until I have had it that long and can see for myself.

I grew up with a father who owend cleaners. He always said the secret to a perfect iron was it's ability to provide deep pressurized steam. This iron does that. I was able to iron a shirt in about 5 mins where it used to take me 10 to 15 mins. It was incredible how fast it got rid of all the wrinkles in my clothes with only one pass of the iron. The up right steam capability is great for coats and suits. My only word of caution to any one is that this is as close to a professional iron as you will get without going to the cleaners. Treat it with respect. I would have given this iron 5 stars had it not been for the fact that there is a great burst of steam that occurs when the iron is set upright. This only happens when you the steam setting are at it's highest. In any case this can be dangerous if someone is standing in front of the iron. Over all this is one powerful iron.

I got this and the Lodge 2 Piece Hot Handle Holder Set at the same time, and this product is a lot better. It's more substantial, thicker, and because it's thicker (although the same size) it fits the handle more snugly, therefore less slipping around.

It does tend to get warm if you leave the holder on the handle while cooking. I don't think that it will ever get hot enough to burn you, though. You should, at worst, feel a little discomfort, and you can just let go before it gets anywhere close to the burning point. I like to leave it on the iron skillets because it's so easy to just grip the iron handle without thinking about it. I didn't notice any searing of the material of this Mitt.

The problem is that if the holder gets wet, it becomes useless as a heat-resister. It doesn't happen often, but all it takes is a drop of water to burn you.

I would recommend the silicone based holders, like HotHandle� Silicone Cookware Handle Holder that I also got at the same time that I got the Lodge mitt. And no, I'm not a sales rep for them. Even if they get wet, the water doesn't penetrate through the mitt, so you're safe. Actually, I wouldn't recommend this one - It's sold by Target, not Amazon, and it's a little bit too long for most Lodge handles.

these hot handles are a real burnsaver.I need a half a dozen more at least.Excellent!!!!!

I really didn't know what to expect when I bought this product, but when I got it I liked it a lot. I can see where it might burn if left pushed all the way on the handle, but I just simply slide it back towards the end of the handle, leave it there, and when I need to move or lift the pan, just slide it back down all the way on. It works like a good quality pot holder, and is a bit non-skid so it tends to grip pretty good. It fits in the hand well, and works as designed. Convenient to use with cast iron since the heat travels up the handles well, and you always need a pot holder or rag to keep from burning your hands. This is a well made product that works as intended. I'm glad I bought it.

As a home iron, sure. As a travel iron...never again. I really did like the iron. What I didn't like was that it blew THREE electric current converters. Three!! The very expensive one with all the adaptors that I bought to take on my 3 week European tour, plus 2 more that I bought in France because I had no way of charging my camera battery. Third time's a charm, because it was at that point that I figured out it was the iron blowing the fuses. On the first, I tried to change the fuse (because it came with 2 extra), but the iron fried it so badly, that the fuse material melted to the connection points in the converter. So, no thanks....I'll go back the slightly crappier travel iron I picked up from Wal-Mart for the last trip I took.

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When you use your iron overseas, you must not only plug it in, but move the switch from 110 to 220v setting. Most likely, she plugged it in without switching it. OF COURSE you're going to blow transformers if you expect the transformer alone to do the work, that's why there's an adjustment knob. I've never had a single problem with this iron using it anywhere. Try reading the instructions and you'll have no problem. These irons have 2 separate heating elements-one for each voltage.

tcgirlie, yes, please do go back to the "crappy Wal-Mart iron" because you don't know how to operate a quality product.