Irons Reviews

I bought the Toastmaster Eclipse burner and replaced it every year since something always went wrong.

This burner is a marvel. The heat control is incredibly precise, from just keeping something tepid or warm to full-blown raging heat.

Do not hesitate.

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Update on April 22:

I am now far less enthusiastic:

1. The cast iron top is NOT (reapeat NOT) easy to clean. It is so abrasive it will eat up sponges, paper towels and every thing else.
2. The cast iron top stains very easily...with no hope of reducing the stain.
3. Do not expect to change temperatures cooking on this top. The cast iron retains heat for a VERY long time. Trying to move from one temperature to another takes very many minutes...from high to low as much as 45 minutes.

This is the absolute best pizza pan that money can buy. You will get perfect crust everytime without fail. We cut our pizza while it is still in the pan and then serve it from the pan. It stays hot for a long time because of the cast iron. Our family eats a lot of pizza so we purchased two of these pans. They are large, but not too heavy to handle. They are pre-seasoned and easy to care for. We highly recommend this product to you without any reservation. Do yourself a favor and order it today!!!

Best pizza pan by far. And I should know, I've had several, including one of those round stones. Great baking, nonstick and like all cast iron, should last forever. One nice thing is the lip of the pan, no more pizza sauce or cheese spills. If you need one (or two) this is it, you'll never need another one.

This pan cooks wonderful pizzas! The iron holds the heat, and uniformly cooks the crust. It is just awesome! Since it is preseasoned, all you need to do is follow the directions, and you will have NONSTICK pizza every time! Remember, do not use soap with cast iron! Hot water is all that is necessary.(and a little vegetable oil rubbed in before cooking)... You will not be disappointed with this pizza pan, and it will last for generations~~literally!

I added this as a third waffle maker. We line them up when the kids all come home with their families. I added a fourth the Waring Pro. To me the Oster is nowhere as good as my 2 old proctor silex wafflers. It is called a Belgian but the depth is only half of the others and does not cook as evenly or as crisp a result. I seldom use it. The new Waring Pro on the other hand is GREAT!!! I suggest looking at it. More money but worth it. It quickly became my favorite.

After reading reviews on Amazon, I decided to give this wafflemaker a try, as it looked better than anything I could find in a retail environment, for the money. Overall, I believe it is a quality product that ultimately produces really good waffles. I was disappointed with the first couple times I used it, as the waffles were not getting nearly brown enough on the darkest setting. However, I have found that if I let it heat well beyond when the ready light goes on, the waffles brown nicely.

Works very well, easy to use and clean.

I have ordered this 10 inch skillet three times, and have been sent the wrong product each time after I returned the item received (I have received three 8 inch skillets). I have emailed Amazon twice about the mixup, and felt safe ordering it the last (third) time since months had passed. But no change had been made. Perhaps the item is listed under the wrong product number?

I love the lodge skillets and plan to find a 10 inch skillet somewhere.

I was buying unseasoned cast iron decades before the pre-seasoned was available and back then they were telling us to use fatback or bacon grease to season it. These days, I just use vegetable shortening and it seasons well if you do it right. Just don't be in a hurry, wipe your cookware clean under hot water and never use soap. I still have a frying pan that my grandmother gave to my mother who then passed it on to me. My kids will have to fight for it as I'm not passing it on as long as I can use it.

Season your new cast iron with vegetable shortening and an inverted trip in the oven for 45 minutes, do that a few times and the cookware will begin to pick up a black finish. It will take a little time. Keep your cookware clean with hot water and a scrubbrush, NEVER soap.

The way Lodge cast iron soaks up heat and retains it makes cooking a breeze. You can really put a great finish on foods with cast iron, you simply cannot get the same results with stainless steel, or, God forbid, Teflon.

Yes, the handle gets hot. Use a potholder! And make sure to use wooden utensils so that you don't scratch the finish.

Lodge cast iron is the heart of the kitchen. Try it and you will never go back. An invaluable kitchen tool. Made to last literally a lifetime and then some. I have some cast iron cookware that dates back almost a hundred years and it's better than ever.

I bought one of these in 1986 (20 years ago!) as an emergency purchase while travelling, and it's still working like a champ. And I don't just use it for travel -- I often haul it out to do the regular ironing while at home. Amazingly, the design and construction of the current model are exactly the same today as they were then. Kudos to Black & Decker for having the good sense not to try and improve on an already perfect product!

This iron gets the job done and is very affordable. It has various functions and can handle quality shirts. I recommend this to anyone looking for an effective, affordable iron.

This is the first "high tech" oven mitt I've ever purchased. It's amazing that something so thin can protect you from heat! I love how they fold so flat and small into a drawer- they take up 1/5 the space of a normal insulated material set of oven mitts.

My only complaint is that the extra-long mitts are too narrow at the top for guys with big forearms. This causes the mitts to tend to slide off my hands. I'm leaving these for my wife and ordering a set of normal length mitts for me.

There are many variations on the pancake theme (waffles, crepes, etc.), but ebelskivers are my favorite. Light, yet surprisingly substantial, they can stand alone, but are also the perfect vehicle for your favorite jam, jelly, or syrup. Growing up, I remember ebelskivers being cooked in a well seasoned, cast-iron pan. However, this cast-aluminum pan works very well, and is probably more practical. It is also non-stick, and fairly easy to use. Ebelskivers themselves take a little practice, whether getting the temperature just right or flipping them at the right time, but are well worth the effort, and friends will enjoy your practice attempts as well.

I own this pan, and it cooks evenly, its durable (no flaking of the coating, the handle is still in mint condition) and it stacks into my cast-iron frying pan.

I inherited an ebelskiver pan from my husband's grandmother. It's a family tradition (even though they aren't Danish) to make these. After trying them I realized as a kid I had eaten them at a friends house.

Now I own three pans, two are cast iron and one is like this one. I love all three and the one with the wooden handle certainly does it's job well. My personal favorite though is a 100 year old cast iron pan I found at an antique store. Most people tell you they are egg poachers not knowing what they are really for.

These are a wonderful tradition to start and will quickly be a family favorite. We always use apple sauce as the filling but are soon going to try a recipe with ricotta cheese in the batter and a fresh blueberry filling.

You can eat them plain, with powdered sugar, with a tart jam (I saw Lingonberry suggested) or butter and syrup.