Irons Reviews

I purchased my T-Fal Waffle Maker from SnappyHome.com a T-Fal dealer and was totatly pleased with the fantastic service provided, very fast shipping, great packaging, numerous updates, and most of all a Great products. Thanks SnappyHome, thank you T-FAL!

This waffle maker works well. The interchangeable plates are connected by two "lips" towards the hinge and two push-button retractable retaining clips in the front of the unit, sort of like what you would see on some built-on luggage locks.

It is sturdy. The heating elements are thick and also seem like they will last.

It is easy to clean, even the stainless top. The plates do pop off easily and clean well in the dishwasher.

Good waffle maker for the money.

This is the best sandwich maker we have used. It is non-stick which really helps when making cheesy sandwiches. Also you can completely remove the plates and wash them, that makes it very easy to clean.

I first purchased these because I needed pot holders, so I was surprised when they arrived to see that they would only cover one finger at a time. (NOT THE MANUFACTURER'S FAULT). Having admitted that embarrassing piece of information, I still don't find them useful. Unlike other reviewers, I dont' feel comfortable leaving the handle holder on while cooking (I have a gas oven)and trying to put them on after the skillet has been on the stove defeats the purpose.

Beyond that....I love the chili pepper design! 8-)

Works like one would expect. I use it rather than a pot holder/oven mitt when removing the cast iron from the oven. It's perfect for the task, especially since my hands don't go into oven mitts easily. It is a "unitasker" but worth it for frequent cast iron bakers.

This product works pretty well, fitting onto the handle well. The issues with it have been mentioned in other reviews: It's somewhat on the thin side, and can get hot if you leave it on the handle while cooking. Taking it off and back on everytime you manipulate your iron skillet can be annoying, especially if you forget and burn yourself - however, the learning curve is rather short, especially after you burn yourself. And since the skillets are guaranteed to hold an even temperature throughout the whole skillet, you are assured of a nice, even burn to your entire palm.

I would pay a couple of bucks more for the Lodge Max Temp Handle Mitt - it's thicker (so you feel less of the metal handle, giving you a psychological edge in being able to grip it firmly), stays cool longer, and although it's not in festive colors and pattern, it's utility-driven.

Everything sticks to it. I thought it was a non-stick, in fact I didn't think they sold anything but that now. Dont buy!

Not really that happy with this product, but I would buy it again. News from the non-stick front is not good these days, so I was prompted to change my cooking habits. This first step is buying new cookware, and I have begun to buy the LeCrucet line. Main problem with the Le Crucet is that it takes an awfully long time to heat, and when heated has a very uneven cooking surface. I cook on a professional stove and still get the 'half-browned pancake' effect. The middle heats far quicker then the outside edge of the cook surface. That being said, I'm still far happier to cook on the cast-iron product than on non-stick.

First of all, let me say I agree with the reviewer who deducted stars from the 9" skillet due to the non-stick coating. Since non-stick coatings are chemicals, I refuse to use any cooking utensil with the coating on them. The original, baked enamel finish on this skillet works great. The secret is using moderate heat and adding oil once the pan warms up, then adding the food items. If the meat sticks, it will unstick as it carmelizes (this also applies to their grilling skillets). I find that I can just wipe mine out and keep using it until I make chili or something messy like that. Then all I do is fill the skillet with water and let it sit a while, then it rinses clean. At the maximum, I've taken a boar bristle brush to a couple of spots once or twice, that's all.

I beseech this company to leave the non-stick coating off their skillets even though one reviewer below seems to prefer it. Or at the minimum give the consumer a choice but I'd bet most would prefer the original, satin finish. In fact, I bought this skillet because of the fired enamel finish as I discovered my well-known name brand stainless steel skillet and stew/pasta pot has too much nickel in them so I can't use them. Anyway, I love this skillet. It makes a good wok too as the burner is under the center of the pan. I can fry up one veggie, push it off to the side where it stays warm while I fry the next one, then push it over until I'm finished. Did I say I loved this skillet?

I wish they made a lid for this skillet as I had to buy another brand which doesn't match but it works. Since most skillets come without lids, this is being silly, I agree. So then, I highly recommend this skillet both for cooking and for easy clean-up.

I bought this when I bought my Rowenta DX-8800 iron. It's nice and wide, and quite sturdy. I'm not crazy about the rack where the iron can rest, but that's a minor issue.

This was exactly what I was looking for! This ironing board is very well made and has a few extra nice features. The rack below stores clothes waiting to be ironed and the hanger piece allows me to hang recently ironed items. I'm no longer hanging shirts over the doorway... :) All in all I am very happy with this ironing board and it is worth the extra money.

I must admit that I'm an occasional ironer, having long ago embraced a wash-and-wear lifestyle and wardrobe. There are, however, articles of clothing which simply demand to be ironed. There is also from time to time that load of laundry that has stayed in the dryer for several days because everyone in the house is too busy or too lazy to attend to it until it has wrinkled beyond the dryer's poor ability to address. So I iron when it's absolutely necessary, and never more often.

But even an occasional ironer needs the proper tools - both to do an acceptably good job and to reduce the seemingly inevitable dread. Every time I pulled out my old ironing board, it screamed "I AM SO CHEAP." It was the kind of lightweight, poorly designed and constructed thing that typifies our throw-away society. It was short (and I am not), and it made my back hurt every time I ironed for nearly twenty years. Somewhere along the way I had bought a good iron - it was time for a good board.

A hundred bucks may seem like a lot for an ironing board. It did to me, anyway. Spend the money. This thing is worth it. It's solid - not at all tippy as mentioned in another post. The height adjustment has positive detents to give you that confident, "yes, it's going to hold" feeling when you set it up. There's a stand for your iron that appears to be perfectly proportioned for Rowenta's high-end steamer. There's a handy fold-away rack so you can hang your freshly ironed shirts and trousers. It also has a wire shelf underneath that I haven't figured out how or if I'll use, but it isn't in the way, and perhaps it'll come in handy for some people. The muslin cover isn't anything fancy, but it's well secured and, like the rest of this piece, refreshingly and admirably functional. The best part is its height: It adjusts from 25" to 39" ... a full four inches higher than my old board and most others I've found. If you're over six feet tall and you're ever going to lift an iron, do yourself a favor. I'm 6'5", and it's at the perfect height (arms extended, palms flat) for me at its vertical limit.

To sum it up, life's too short - get a good ironing board ... and this one's as good as it gets.

I have been using cast iron cookware for almost 40 years and have about 30 pieces, most of it Lodge. Lately, I've been purchasing the pre-seasoned and think it's great. This grill pan cooks well, but clean-up has always been a pain. After re-seasoning it several times, that's gotten better, but it's still not the "just wipe clean" of the flat pans. Maybe in another year or so... However, I AM ordering the grid/griddle for use on my grill, so I'm not obviously not giving up on it.

I bought this pan out of concern for teflon flaking on my George Foreman grill. This has been a wonderful pan and I like the results as well or better than the Foreman grill. I wish they had a lid for this pan because with some meats I'd like to turn the heat down and slow cook. Splatters are a problem as with any skillet, but the results are good.

I love this pan. As for cooking: This pan does a great job on steaks, burgers, chicken, whatever. Leaves really nice grill marks. The only thing you will need to do is have a cover or splatter shield for it. I use a 16" round cover from a much bigger pan just to avoid some of the little drops of grease spattering out on my range. This seems to work just find for me.

As for Cleaning: I let it cool a little after cooking and pour some water (no soap!) into the bottom of the pan while it is just hot enough for the water to boil a little, and using a wooden spatula (only use wood in this pan), I scrape all the fond away (burnt tasty bits stuck to the pan) and pour into the sink. I repeat this once or twice and put the pan back on the heat and wipe it down with a paper towel. I then use some supermarket brand canola oil spray and lightly coat the inside while the pan is still warm. Takes about 2 minutes to do this. I store this pan in my oven since it tends to have a light coat of oil on it all the time. This pan is so well worth the hand cleaning to have especially since I live in an apartment and don't have access to a grill.

I was shipped the lid, but it arrived after several days and is the wrong size. It plainly says 10 on the lid, even though the lid measures almost 12".

As with all of our Lodge cast iron, the quality of this lid is excellent. There are no rough edges. It is solid and weighty. It fits perfectly on our Lodge 12 inch skillet. Seasoning is extremely simple - wipe on some oil and bake in the oven for awhile - so we have no preference for the pre-seasoning, but some may find it to be a plus.

The underside includes pointed spikes that might have been inspired from a medieval weapon, but I suppose that's where the self-basting comes from -- moisture condensing on the lid will rain evenly back into the pan. While the spikes probably contribute much to the quality of cooking (which is the point after all), they make it somewhat uncomfortable to wash and dry. Still, we're not giving ours back. (As of this writing, the photo of the "Lodge 5-Quart Cast Iron Dutch Oven with Iron Lid" will give you an idea of what the bottom of this lid looks like.)

I purchased my Lodge Logic 12 inch Skillet when my T-fal 10 inch wasn't up to par. NEEDLESS to say, that pan has been sitting next to my oven and has never been used since. From fried chicken cutlets to hamburgers to baked apples in the oven, it does the job. The only thing missing was a lid. When I saw it on Amazon, I jumped at it. Since then, my pan has become the center of my kitchen. From re-heating pizza to stirfry, slapping the lid on make it a pan that can honestly say it heats from ALL directions. It keeps a lot of moisture in, which makes for some delicious, non dry or burned stirfry.

I agree with the other reviewer in that the "self basting" points make it a little tough to dry and re-oil. But I have started using the cloth like rags they sell in the cleaning aisle to clean my cast iron. I use a mixture of kosher salt and oil to safely scrub the surface, and it wash shredding my paper towels, but with these cloths, it's easier, and I know they don't have any soap on them. After the scrub, I wash off with warm water, dry, and then a light application of oil finishes up the deal.

If you have the skillet this goes with, BUY IT. Only then will you see how amazing these pans are.

Wish I had bought a regular iron. This one does not get as hot and does not put out the steam. I have to use a spray bottle. It just does not do the job.
Lou Mallion

This iron has been great, I have had it since the beginning of the year. My poor husband got alot of flack from his mother for buying it for me as a gift.
It heats up fast, the extra steam button is great and it has a removable water container to fill for the steam, so convenient!! It has not leaked a drop of water. I can't believe I wanted a corded iron close to $100. for my wedding registry! So glad no one bought it :)

I had a Rowenta cordless/corded iron for many years. The reason I tolerated the leaking, which didn't happen right away, was because cordless irons weren't on every corner. Once you have one, you're hooked ("I've seen Paree; I can't go back to the farm"). In fact, when I began searching online for a new iron (the dial broke), I never even saw a Rowenta cordless. Presumably, instead of resolving their iron's major H2O issue, they discontinued it.

I bought the Panasonic on the strength of the reviews, and I'm simply delighted. It arrived sooner than stated, so I only had to use the corded (ugh) backup for a couple weeks instead of months. It's smaller, lighter in weight, and a cool purple. I especially like the non-stick surface that will never look mottled like the other one and will be easy to clean as well. There's the option to remove the reservoir so I won't saturate the ironing board again. Adjusting the temperature is much better than a dial, plus I can tell when the Panasonic is off. The Rowenta lacked this word, who knows why? Best of all - IT DOESN'T LEAK.

Two nits, and they're mine, not Panasonic's. The Rowenta could be used corded. Occasionally, I needed that flexibility and will keep the backup for those times. It won't kill me. The Rowenta didn't have auto shutoff, which for a seamstress is a boon to be able to sew/press/sew/press without needing a heatup. I realize it's a safety feature for which I should be grateful, and I am. I just became accustomed to no break in the sewing process and truly did check it before I left. It won't kill me to wait or move the iron every so often to keep it drawing power. These slight nuisances don't outweigh all the positives.

I love this little iron.

I found using this steamer on a garment actually took longer than it would have ironing it. Also, water would drip from the wand when the steam was coming out. The water droplets would leave water stains on my garments. I returned this item.

Over time this machine will save you far more money in dry cleaning than it ever cost. Do not expect miracles though. If you think it will replace ironing shirts or pants you will be sorely disappointed. It will remove most wrinkles from "wrinkle - free" pants and shirts. Do not expect them to look freshly starched. For most of those items that need dry cleaning, it will remove the wrinkles from daily wear. I have a blue blazer that is fairly light weight that it does not work with -- the blazer looks like it was caught in a fine spray -- sort of "peeblely" looking. On the other hand most wool slacks and wool sport coats or suits it works miracles -- quickly removing wrinkles. Do, however, let the cloth dry and cool off after steaming (a few short minutes) before donning-- otherwise it will wrinkle again fast. Highly recommended -- if your expectations are reasonable.

Just joking about grandma... But I have a few shirts that are just as wrinkled. The Jiffy steamer works great on them. You know the shirt that you love to wear but because it requires ironing everytime, you just don't feel like it's worth the effort. Not any more! It really is easier and fool proof. I almost didn't buy a steamer because someones review said it was "not for the professional". I don't iron, so i guess thats me. What I get is a shirt that looks wrinkle free. If you need starch and razor sharp creases than an iron is what you need. I have never been fond of starch. Packing a starched shirt only sets the wrinkles and who likes the dermabrasion you get from wearing cardboard. It's cloth! Not wood!

I've been cooking with cast iron for over 3 decades and now have more than 30 pieces. I ordered this skillet because of the sloped sides, but have come to love the shape of the handle as well. Add in the assist handle and this is an incredible pan. At 8 pounds, it is heavy, but that weight helps it heat evenly. I rarely prepare omlets, but fried eggs with cheese and salsa work well in this pan as does reheating food in the oven. The pre-seasoned finish is great, but clean it according to Lodge's recommendations, or you'll have to re-season it.

I switched to cast iron cookware a few months ago and have been in love with them. Since then I've bought the 12" skillet, 10" griddle and now the 10" skillet.

This particular skillet is divine! The design is so ergonomic. The handle has a much better grip and my favorite is the sloping sides. Makes a perfect omelette or whatever you are cooking in it.

Maintenance is pretty simple too since I am used to the cast iron pans. I just use hot water and the rough side of my sponge and after wiping it dry I just spread a little bit of vegetable oil and its ready for use!

Believe it or not, it really is non-stick and gets better with each use.

Black, nice and heavy, functional, well made, inviting; after cooking I clean it with hot water and a kitchen's brush, as recommended, a film of lard for protection before stow it away. I think it makes a practical present for someone who likes spending time in the kitchen, with a little care it should last forever. Did I say it is also bullet proof?

I bought this to roast potatoes in the oven and its been great. If you need a small cast iron frying pan this is perfect. AND its already seasoned.

Another reviewer mentioned roasted potatoes. I agree, this is the perfect little skillet for a single serving size of potatoes. Try this recipe for a late night snack:

1 baking potato
2 or 3 unpeeled garlic cloves, (optional)
1 pat of butter
Shredded cheddar cheese
Olive oil
Salt & pepper to taste

Wash potato and cut in half lengthwise. Cut the pat of butter in half and place in skillet. Put a potato half, cut side down, on top of each piece. Lightly coat the garlic cloves with olive oil. Place cloves in skillet. Place skillet in oven and bake at 375 degrees for about 45 minutes or until tender. The cut portion of the potato will brown and crisp. Remove potato halves and garlic from skillet. Carefully remove garlic skin. Make a slit in the cut portion of the potato halves. Add garlic if using and season to taste with additional butter, salt and pepper. Top with cheddar cheese.

I make this in my 8 inch cast iron skillet a lot. It's the perfect size for single serving meals and snacks. It also makes the best hash browns and since it's not that heavy and already preseasoned, you can flip the hash browns like the pro's!

The 8" and 6" cast iron skillets are also great for tapas. Set them on trivets and serve right at the table.

After struggling with a set of three regular cast iron pans from a different manufacturer, I finally boxed them up for Goodwill. I never mastered the seasoning part of cast iron usage. I ended up with a sticky residue and one pan rusted. After about three attempts of scouring and reseasoning, I gave up and ordered three Lodge Logic Pre-Seasoned skillets.

It is fanstastic. It worked like a charm with the first use -- no problems with sticking at all. I actually smiled while making my burger! My cornbread was also back up to Southern standards thanks to my 10-inch pan.

The 10-inch works well for cornbread and frying. (Actually cast iron is the only way to make good cornbread.) I use the 8 for single burgers. The 6 I bought out of habit, but it also works well for single burgers.

Clean up is relatively easy. Wash with hot water; Lodge does not recommend using soap. Dry thoroughly. I then heat mine on the stove top, turn off the heat, add a tablespoon of oil and use a paper towel to spread the oil on the entire pan inside and out. After the pan cools, I wipe away any excess oil and store the pan.

For anyone who wants a head start on leaving heirloom cast iron pans, I strongly suggest this product.