Hecuk 33036 Pre-Seasoned Cast Iron Fajita Pan with Wooden Base Review

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(More customer reviews)I dislike ordering sizzling Fajitas at a restaurant when they come out not sizzleing. I decided to order two of these pans and make my own. I use one for beef and one for chicken. I prepare the peppers and onions in a seperate pan and place them in the oven to keep hot. Meanwhile, I place the iron pans in the oven, top shelf under low broil, just to get the pans nice and hot. I prepare the meat. Once I am ready, I test the pans with a drip of water to see if they sizzle. At that point, I remove the pans, use a light spray of Pam on each and place the meat, chicken, peppers and onions on each pan and serve "sizzleing" right away. They taste better then the restaurant because they are prepared with TLC. You can make up your own sauce or use the packets. I use Baja Chipotle by Lawry's Serve with all the usual fixings.

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Don't just purchase a piece of cookware purchase cast iron cookware that will last for generations. Pancakes, eggs, bacon, casseroles, cakes and pies somehow taste better when cooked in heavy pre-seasoned cast-iron cookware. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Pre-seasoned out of the box saves you time and helps with easy cleanup.

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Le Creuset Enameled Cast-Iron 9-Inch Panini Press Review

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(More customer reviews)While shopping a retail cooking store, I fell in love with the Krups FDE312 panini press. A bit of Amazon research, however, turned up a disturbing pattern of sudden failures in this product. Research into other presses from Cuisinart, DeLonghi, Breville, Villaware, and others failed to produce a clear front runner. It seemed that each product had one or more issues - non-removable grill plates, difficult cleaning, lack of grill ribs, flimsy handles, tendency to dry food, non-adjustable temperature, etc. Enter the Le Creuset 10 ¼" grill pan and panini press. You can submerge them to clean. They're coated with enamel, not Teflon, which means with proper care they will last two lifetimes (although they're only guaranteed for the lifetime of the original owner). There's no electrical element to burn out, no cord to store, no moving parts to break. Use is simple. Heat the grill on one burner (we have gas, but they're supposed to work with other technologies) and the press on the other. Wait until a spatter of water vaporizes almost instantly. Brush grill pan with some oil. Place sandwiches on grill pan. Pick up the press, brush on some oil, place on sandwiches and press for a few moments. Sizzle, sizzle. Wait until the cheese melts. Serve. The panini were just like what I'd eaten in Italy. I haven't owned an electric press, but I can't imagine they'd be better. Cleanup of the enamel surface requires a bit of care but, unlike every Teflon-coated product I've ever owned, that surface will probably still be there 20 years from now. And since the grill pan actually has sides (unlike every electric panini press I looked at), there was no side-spattering and thus no cleanup to do around the cooking area. The only disadvantage - the grill/press combination cost me $150, about twice the cost of the average electric panini grill. But since many of the grill reviews I read spoke of this being their second (or third) electric grill, I suspect I'll make my money back over the next 20 years.

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Easily impart authentic grill marks on food--from cafe-style hot sandwiches to paninis and melts--with help from this 9-inch weighted press. The square-shaped press helps trap heat while creating tasty grill marks on the top side of sandwiches. It nicely complements any Le Creuset square-shaped grill, but can also be used with other brands of skillets and pans. Like other pieces in Le Creuset's line of enameled cast iron, the panini press features a long-lasting enamel exterior that resists chipping and cracking, while its underside provides a satin black enamel--no need to season the cookware in the oven before use. As cast iron is unexcelled for even heat distribution and superior heat retention, the panini press helps cook food uniformly and gently without hot spots and can be used for cooking on the stovetop or finishing in the oven. Oven-safe up to 350 degrees F, the press comes fitted with a heat-resistant phenolic knob and should be hand washed for best results.

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Cuisinart CDF-100 Compact 1.1-Liter Deep Fryer, Brushed Stainless Steel Review

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(More customer reviews)Wow, I'm a big fan of fried foods, homemade french fries especially fried in Canola Oil. I've used industrial restaurant sized fryers and worked from a stove top. This little puppy is probably one of the best little friers I've ever seen.
Most of the negative view of this fryer can be solved by simply reading the instruction booklet. Number one complaint, the cord falls off. Well yes it does, and that is by design. The cord is held into it's socket on the fryer side with a magnet. This is so you can unplug the unit without pulling the fryer over and burning yourself with hot oil. It's a common mistake, thinking the cord is broken. If you plug this in, attach the magnet end and don't move the frier, it will not come unplugged.
Number two complaint, the basket is flimsy and falls over itself. It does not do that if you install the handle correctly. You have to squeeze the two sides and slip the pins into two holes and under a tab - the handle will never ever move in this position.
Here's what I love about this appliance, it uses a small amount of oil - around a quart / liter. We don't have fried foods very often, and I don't cook a whole chicken at once. It's just perfect for those side dishes - appetizer mozzarella sticks, egg rolls, jalapeno poppers, etc. You can do chicken fingers, fish sticks, donuts in here. Food cooks evenly and quickly. Heat up time is around 3 or 4 minutes. Cooking time varies a lot, but can be around 3 or 4 minutes.
The cover is ingeneous - it closes down tight around the top and the basket so no splashing of oil happens. Cook on the counter top with no fear of splashing oil everywhere. The carbon filter shouldn't be cleaned every use, and it prevents splashes from coming out of the lid. The clear window, can see that oil will cloud that up over time, but it's handy to see inside.
Frankly, I love this unit. It's well built, solid construction, feels good in use. Cuisinart built a good small fryer in this unit.

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Easily make fried chicken, mozzarella sticks, onion rings, or doughnuts with this deep fryer from Cuisinart. By filling to the maximum oil capacity of 1.1 liters, the unit's extra-wide fry basket can accommodate batches up to 3/4 of a pound. Food items float freely for crispy, even cooking, and the fryer's nonstick die-cast frying bowl includes an attached heating element to maintain selected oil temperatures for restaurant-quality results. The 1650-watt deep fryer comes equipped with an adjustable thermostat for temperatures ranging from 325 to 375 degrees F, and the timer can be set for up to 30 minutes. The deep fryer's removable fry basket rests on the basket clip to allow fried foods to drain and cool so there's no excess, clinging oil. For healthier cooking, it fries more food using less oil than most conventional fryers. Other highlights include a removable charcoal filter to trap odors when frying and a dishwasher-safe lid, fry basket, and basket handle for quick cleanup. Housed in brushed stainless steel, the space-saving deep fryer measures 11-1/4 by 8-1/4 by 7-2/5 inches and carries a three-year limited warranty.

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Trudeau 0823004 Electric 11-Piece 3-in-1 Fondue Set Review

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(More customer reviews)The Trudeau electric fondue pot is a triumph of form following function. Being electric it is very convenient to use and arguably safer than "sterno" units. It is versatile and can be used with cheese, meat or dessert fondues. Compared to others presently on the market, it has the distinct advantage of being the only one truly designed for all three types of fondue.
I tested the Rival and the Cuisinart. Both use direct heat technology, which is fine for oil or broth based fondue which require high heat. However, when you cook cheese or dessert you have use a low heat setting. Both units cycle between "on" and "off" at various intervals trying to keep a steady temperature. This creates either rapid boiling or fast cooling. Making a cheese or chocolate fondue with the Rival and Cuisinart is doable, but be prepared to be stirring the pot a lot to prevent scorching the food. The Westinghouse seems to be the same design as the other two, but I have not tried it.
As for the Trudeau it has several nice features. First, the pot is separate from the heating base. This means you can heat the pot in the kitchen and bring it to the table when ready. The heating surface is teflon coated for easy clean up. The unit is also more "upright" than the other electrics which takes up less space on your table, while looking darn good too. IMHO.
However, what gives the Trudeau its distinct advantage is the unique double boiler system where, when making cheese or dessert fondue, you fill the chrome pot with 20 ounces of water and insert a stoneware crock into the pot. The arrangement allows for even heating at lower temperatures which is essential for cheese and chocolate fondues.
For oil or broth fondues, the chrome pot sit atop the direct heat of the heating base as you would expect. Six better than average fondue forks are included along with a fork holder for the chrome pot to keep the forks from sliding around. Another nice feature is the patented electric plug which eliminates the guesswork of knowing which way to insert the plug into the base.
If you want one fondue pot to serve all your needs, this is the one to buy.

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Turn any potluck night with friends into an extra-special occasion with the help of this electric fondue pot. The 56-ounce unit can be used for hot broth or oil-based fondue when dipping pieces of meat and seafood, or slip its stoneware double-boiler insert into place for serving cheese or chocolate fondue. The mirror-finish 18/10-stainless-steel pot sits securely on top of the electric warming base, which features a nonstick warming plate and offers a simple control dial on the front for easily adjusting the heat from low to high. The stainless-steel pot can also be used directly on the stovetop, making it possible to cook a favorite fondue recipe in the kitchen before transporting it to the warming base, situated neatly on the buffet or dining-room table--no need to dirty a second pot. Six stainless-steel forks come included, each with a brightly colored dot on the end for quickly distinguishing one from the other. For added convenience, a stainless-steel fork guide around the rim of the pot helps keep each fork in position. Other highlights include two loop side handles on the stainless-steel pot, an "on" indicator light on the warming base, and a quick-release magnetic power cord for safety. The 500-watt, UL-approved electric fondue pot measures approximately 9-2/7 by 9 by 9-2/7 inches and carries a one-year limited warranty.

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Cuisinart WM-SW2 Dual-Sandwich Nonstick Electric Grill Review

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(More customer reviews)The product does exactly what it is billed to do: it grills sandwiches quickly. The problem is that the grill is very small, so normal grocery store bread is way too big and it hangs out the side. In addition, if you want to make a bigger sandwich, i.e., stacked with several ingredients, the lid will not close and lock without Herculean strength and the risk of burning yourself. It does OK with two small pieces of bread and a small amount of cheese. But, for that, it's just as easy to heat up a nonstick frying pan. It would be, however, handy for students in dorms or others with no access to a stove.

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Grills 2 items at a time like sandwiches, omelets and French toast. Features lock-down lid positions plates to evenly grill both sides, ready to cook and ready to eat indicator lights, raised ridges in cooking plates seal edges of bread or omelets to keep ingredients in, nonstick baking plates wipe clean in seconds, deep pockets and cord storage.

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Old Stone Oven Pizza Stone Round Review

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(More customer reviews)I bought two of these, despite their relatively high price. I wanted to be able to cook two large pizzas at once for entertaining, so nobody waits slobbering while others eat their pizza.
I've made pizza twice and have not been disappointed. The stones are fairly soft and would scratch easily with sharp steel implements, so I'd avoid using them. The sone's porosity means it will stain easily. Spilled tomato sauce and cheese will bake right into the surface. I expect my pizza stones will quickly develop a patina. If you want clean looking pizza stones, the maintenance would be nearly impossible. Otherwise, maintenance is easy. Wash in hot water (no soap) and air dry. Use a belt sander or orbital sander if you ever want to renew the surface.
I'm surprised another reviewer received a broken pizza stone. The manufacturer packages these heavy and moderately fragile items very well with lots of corrugated cardboard. Both of mine arrived in perfect condition. They were shipped separately, like apparently everything from Amazon.
The crust is much better than the pizzas I was making in glass pie plates. It's crispy on the bottom and tender in the middle. The toppings are better too, because they are cooked at higher temperatures and have more of a roasted flavor. Before, pizzas cooked at 350 F for 25 minutes. The crust had good flavor but tended to steam under the vegetables and cooked very slowly. Now, I cook pizzas in ten minutes (!) and the crust and toppings are perfect. For entertaining, you could easily bake a pizza in the time it takes to assemble the toppings for the next pizza.
I just received the peel. For the uninitiated, a peel is the flat wooden pizza assembly station used to transfer the pizza to the stone in the oven. So far, I have made four pizzas without the peel and it's frustrating, and possibly dangerous working in a 500 F oven. Get the peel. It's not an option.
A tablespoon of corn meal on the peel and the stone will prevent the dough / crust from sticking.
The pizza stone is requiring a new learning curve, and I'm fairly sure it'll end up being a bit more effort than the pie plates I was using, but the much better pizza will be well worth the little extra effort. The peel and stone make it possible to have gourmet restaurant pizza at home. It's much easier than most people would think, and much less expensive than eating out. With no prior experience, expect 4-5 attempts to work out the tricks. After that, homemade pizza is fast and easy.
Pizza Dough:
1 1/8 cups of warm water
1 tablespoon sugar
1 tablespoon dry yeast
1 teaspoon salt
1 tablespoon olive oil
3 cups bread flour
Combine all ingredients in a mixing bowl in the order listed. Mix by hand until liquid is absorbed. Use a heavy duty mixer (Kitchenaid, etc.) and a dough hook to knead the dough for ten minutes (highly recommended), or knead by hand on a floured bread board until the dough has a silky sheen (the labor intensive method). Spray with olive oil in the mixing bowl, cover the bowl with plastic wrap, and let the dough rise until doubled in size. This takes 20-30 minutes in a 200 F oven (lowest setting) or on the stove top as the oven below is preheating. Makes two 14" pizza crusts.

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A baking stone for home oven use reminiscent of the stone baking ovens of earlier times.Over 30 years ago the Old Stone Oven Company first introduced the baking store for home use and it is still the best.Thicker than other stones available, it has a porosity and heat retention that is perfect for a good crust.The Old Stone Oven Pizza Stone duplicates crispy pizzeria quality pizza - crust and all- in a standard kitchen oven.The Stone can also be used to bake bread, rolls and biscuits giving them a very special texture and quality or as a warming tray to keep waffles, pancakes, fried chicken, etc warm until ready to serve.

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Pink Wooden Toy Kitchen by KidKraft Review

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(More customer reviews)it is a great kitchen for a small space! I did not want the play kitchen to take over my house.

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The KidKraft Pink Accents Wooden Toy Kitchen lets your little chefs cook in pretend play style! This small sized kitchen doesn't take up a lot of space but it provides big fun. Features include: *Convenient storage space below the sink *Made of wood *Sturdy construction *Adult Assembly Required *Shipped insured! *Brand new!

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Joyce Chen Pro-Chef 14-Inch Round Bottom Wok with Wood Handles Review

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(More customer reviews)This is really the best wok if you are cooking on a gas stove. Flat bottom woks are really not going to give you the best flavor, and many woks readily available in the US are too heavy to lift and shake the food while cooking - which is the way a wok should be used. This wok is round-bottomed and light, and costs much less than almost all of the other woks on offer.

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Offering traditional construction for time-tested and tasty stir fry meals, this 14-inch round-bottom wok from Joyce Chen is a great choice for high-heat cooking, especially on gas stoves. It's made of uncoated carbon steel, which is optimal for rapid, even heating and cooling--a must for any stir-fry. A few doses of oil dried over low heat will season your wok and seal the surface, creating a natural nonstick patina. Once seasoned, this heavy weight carbon steel pan will render superior cooking performance for life. Safety features include the addition of a blond-wood skillet handle, which doesn't conduct heat, and a wooden helper handle to help distribute weight, preventing accidents when you're moving or carrying your wok from the stove to the table. Hand wash only.

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Chantal Enamel-On-Steel Classic Teakettle Review

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(More customer reviews)I have had my Chantal Teakettle for approximately 14 years (it is blue, however, instead of red). It has performed perfectly and still looks as new as the day it was purchased and given a home. Unlike other tea kettles I have owned, it has remained not only as beautiful but as strong as when it was new. Others I have had, have deteriorated in a short amount of time. I truly think this one will last a lifetime. I highly recommend it and how easy to be able to order it here.

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Chantal Classic Teakettles perform beautifully, a perfect blend of beauty, function, versatility and high quality. Available in Chantal's vibrant colors the enamel interior prevents metal from reacting with the water.

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Cuisinart Chef's Classic Nonstick Hard-Anodized 12-Inch Round Grill Pan Review

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(More customer reviews)I love this pan! As someone who truly enjoys cooking, I have several types of 'skillets;' cast iron, non stick annodized, and enameled cast iron. Each has its particular talents in the kitchen.
I wanted a grill pan. After doing some research, I decided on this Cuisinart for two reasons: reputation and weight. I was also lucky to find it at a time when special pricing was featured.
The weight issue is important for me as I have lung disease that fatigues me rather quickly. This pan is managable! But of course, the object of buying it was grilling. I have done steaks, chicken, pork and salmon in this pan, and it conducts heat beautifully. The initial sear is exquisite. It is the grill pan for which I was hoping, and I could not be more pleased.

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Cuisinart's Chef's Classic Non-Stick Hard Anodized Cookware:Professional Hard Anodized Exterior is harder than stainless steal!Dense, Non-porous, Highly wear resistant, smooth finish for easy cleaning.Quantanium non stick interior; Titanium reinforced non-stick cooking surface for lasting food release, healthy cooking and easy clean-up.100% aluminum free cooking surface, metal utensil-safe.

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Le Creuset Enameled Cast-Iron 2-Quart Heart Casserole, Red Review

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(More customer reviews)I've used my Le Creuset enameled cast iron cookware for over 10 years; I'd be lost without it. The excellent heat retention and even heat distribution allow you to cook over low-medium heat; you'll save energy and your cookware will last longer. But who am I kidding?--I bought my Le Creuset pans because they're pretty and oh so French! That they're energy efficient, sturdy, and easy to clean are just bonus points.
Although I own a set of the cobalt blue pans, the heart shaped red pan with lid is my favorite Le Creuset piece. It would make a great Mother's Day or Valentine's Day gift; then again it would make a wonderful present to yourself!

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Nothing says "I love you" like pot roast! Or perhaps Boeuf Bourguignon, or Chicken with Dumplings, even Lobster Bisque? We know there's a strong connection between the stomach and the heart, so cook your sweetheart's favorite dish for that special day. This aptly-designed pot will not only do a great job cooking the feast, it makes a brilliant presentation, and adds a cheery note to your kitchen anytime of year.

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Cuisinart 77-17 Chef's Classic Stainless 17-Piece Cookware Set Review

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(More customer reviews)I bought these to replace some 6 year-old nonstick pots and pans which warped like....well, to make a long story short; this time, I am going Stainless-Steel! Although I would love to have an All-Clad set, but where else can you get a quality 17-Piece like this for more or less around $200 - and ships for FREE from amazon?
I have read many reviews (many negative ones) and this is my conclusion:
1.) Yes, 'Stainless-Steel' sticks! Not to mock this, but that's why 'Nonstick' cookware was invented - perhaps for the folks that do not know how to cook in stainless-steel. Easy remedy: return your set for a Nonstick set...if not, a little oil and lower your heat will do the trick. But, in addition to my stainless set, I will always have one nonstick skillet handy for my eggs (it's just much quicker and easier). But for searing and browning; there's no comparison to stainless-steel!
2.) Some complaint that the sides don't heat up compared to other brands: Yes they do, if you want to spend a little more $$ for the 'Multi-Clad' line. Also, unless you plan on cooking your food "on the sides", otherwise the encapsulated base heats evenly and works flawlessly for me.
3.) Stains, Marks and Colorful Swirls - If you use it to cook food, then expect the usual marks and normal wear - maybe even some tear. My solution for all of the above: 'BKF', OR unless you plan on displaying it for good.
The set:
There are TWO different 17-Piece sets available from the Chef's Classic line; the other one comes with a 2 qt. open 'Saucier' (and odd sizes for the rest) but I opted for this one because it is more versatile beginning with a 1.5 qt. Saucepan, then 2 and 3, a 12" Covered Skillet and for the Pasta Insert, etc, etc..
Again, for the money, they are as good as you can get. The product has a very solid feel to it and an even-weight distribution - light, yet heavy enough to do the task. Although I did find some minor flaws; like a few minor buffed-out scratches by the bottom edge between the encapsulated base on my 1.5 qt. The 'lips' on some of the larger pans (closer to the handles) seem to have bent down a bit; this produces a very small gap when the lid is covered, particularly on the 12" skillet where you can see an 'arch' effect with its lid on (the large lid is uneven on this one) and pressing it down once tends to reduce the effect. Though nothing significant, but it just appears to break that 'vacuum seal' and not so perfect tight-fit lid that was claimed by the mfg.
I have put all of them to a rigorous test for the '08 Christmas - '09 New Year's feast and they have performed very well. It cooks evenly on my old electric 'coil' stove top burner, although it could've been much better if I've had a gas range, this way I have more control of the cooking temperatures (very essential for heavy-bottomed cookwares).
Pros:
*Design - lip for spill-proof easy pouring.
*Good heat distribution (not great).
*Oven safe up to 450 degrees, that's high for a set priced like this.
*Handles: well balanced and stays cool no matter how long it's been on the burner.
*Most lids are interchangeable, especially for the 8" & 10" open skillets and they also fit other non Cuisinart that I have laying around.
*Nicely polished stainless-steel exterior and lids.
*Sturdy and well weighted/balanced.
*Well priced.
Cons:
*Workmanship and Quality Control (minor, this reduces one star).
*Slow to heat (especially the 9 qt Stockpot for cooking pasta compared to my other pot with the same amount of water).
*Pasta insert bottom sits a bit high (if sat lower, can prevent the use of more water so heat up time can be faster and to avoid boil-over spills).


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17 Piece Chef's Classic Stainless Set includes: 1.5-quart, 2-quart, and 3-quart saucepans with covers; 8-inch, 10-inch, and 12-inch covered skillet with helper; 4-quart saute with helper and cover; 9-quart stockpot with cover; 20-cm steamer insert with cover; 24-cm pasta steamer

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Heavy Duty Simmer Plate with Wood Handle, Heat Diffuser / Reducer, 8.5 Inch Review

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(More customer reviews)A necessity using my stove top with LPG. Even with stove on it's lowest possible setting food still scorches from excessive heat.

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Protect your beautiful pots and pans with this simmer plate. This plate ensures equal heat distribution for your pots and pans. No cook should not be without one

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Norpro Tin Heat Diffuser Review

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(More customer reviews)Maybe it's just me... but the stinky, smoking handle problem wasn't an issue with me at all. When the diffuser arrived I unwrapped it and, with a gentle tug, pulled off the wooden handle! It's not like I'm going to be moving it around while I'm cooking on it. The handle would just get in my way on the stovetop, anyway. Without the handle, it stores much easier, too.
These little tin diffusers aren't designed to be used with a burner that's turned all the way up to "high". You'll need a cast iron or solid aluminum one for that kind of heat. If you're just trying to reduce hot spots or using it with a ceramic Moroccan tagine, it's perfect.

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If you're cooking a delicate sauce, or melting chocolate, it's imperitave to use really low, gentle heat. This diffuser adds a layer of protection between the burner and the bottom of the pan, yet its perforations do allow heat to get through.

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Farberware 50124 Classic Yosemite Stainless Steel Percolator Review

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(More customer reviews)Perked coffee is old school, to be sure, but a well-made cup of percolated brew is robust and satisfying in a way that drip coffee isn't. Not only does the percolation process provide a deeper and fuller mouth, I think, but a percolator, bubbling away, is a lovely sight and sound.
If you don't like perked coffee, don't bother with any percolator. But if you are interested in something other than drip brew, consider this Farberware percolator. I'm not one to ooh and ahh over design, but this is a darned handsome piece of kitchen equipment. Take a look and the large picture and I will spare you the adjectives. :)
The stainless steel construction makes it sturdier and heftier than thin-metal percolators you might buy in the camping gear section of a chain store. While the name "Yosemite" evokes coffee bubbling over a campfire, I'd probably not use this on a wood fire to avoid blackening. I mean, this thing really is shiny and pretty. But as heavy-duty as it is, perhaps it would clean up well.
It's a capacious pot, making eight cups of coffee. The interior basket and rod are well made, fitting tightly together and clamping in place with the lock-down lid. It makes more coffee than my old electric percolator, but it does take up a burner on the stove-top.
Lastly, should you buy this unit, remember: Perked coffe may be good, but it's a danged sight hotter than drip brew. Of course, you'll probably figure that out for yourself...

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50124At the first morning sip you'll say,Forget the espresso maker!True connoisseurs know that the best coffee comes from a freshly percolated pot. This classic stainless steel model will provide long lasting beauty. Why not start an old tradition with Sunday morning coffee in bed? Features: -Complements any of your Farberware cookware items -Constructed of high quality stainless steel for maximum durability and shine -Easy-grip handle -Stovetop percolator Specifications: -Material: Stainless steel -Dimensions: 9.25'' H x 7'' W x 8.5'' D -Capacity: 8 Cup -Cleaning and care: Dishwasher safe -Lifetime limited warranty

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Lodge Cast Iron Scrubber Brush Review

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(More customer reviews)I have owned 3 of these brushes in the past month. I wash all wood by hand, dry immediately and never allow the wood to sit in water. Still, the wood is a cheap brittle wood which soaks up water, expands and contracts and cracks--then the bristles fall out. One came cracked and the other two cracked after just a few uses. I went back to using my Rubbermaid brush designed similarly but with a plastic handle. I have owned other Rubbermaid brushes which have lasted 10 years so far. I have contacted the Lodge company about this brush. Lodge is a great company with EXCELLENT products. This product could lead some to a negative impression if they are not familiar with the usual outstanding quality of Lodge. I'm just surprised--almost stunned by how awful this brush is!

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This stiff bristled brush is designed with wood handle, synthetic bristles, and the Lodge skillet logo burned into the brush head. Great for cleaning your cast iron pieces.

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Rome's #1100 Old Fashioned Waffle Iron, Cast Iron Review

Average Reviews:

(More customer reviews)I bought 2 of these. Based on the potential product quality, I would give it 5 stars. These can make great waffles (nonbelgian - i.e. thin), crisp on the outside, tender in the center, and light and airy. It's a revelation in fact, if you are used to the typical doughy waffle. I like these much better the what the waring pro, nonstick, flip, automatic beep, etc. In addition, the cycle time can be quite fast, provided you preheat the irons sufficiently and keep a high enough temperature. I can average 1 waffle a minute.
However, I took off a star because of the following caveats:
1) You must know how to season cast iron, otherwise the waffles will stick. It would be great if they could preseason this, like lodge logic. To season, first i put the irons in boiling water to take off the wax coating, then soaped and washed. I decided to season this on the stove top (make sure you have a good hood & vent). I preheated the irons, then brushed a raw chunk of pork fat on the surfaces several times and continued heating until the seasoning looked hard and black and no longer sticky. It took about 30 minutes (using 4 burners as I had 4 halves or two whole wafflers) and it will give off a lot of smoke. I decided to do this on the stove top because i have more control vs the oven.
2) The handles get hot. So, you need a mitt to handle it. I find a thin mitt easier to use than a thick one. It's easier to lift just the top half with a thin mitt. And you have to be somewhat careful as the halves can disengage while you are filling and removing the waffles. Having said that, I got the hang of it pretty quickly. I would not let my kids use it though. They also sell these with wooden handles. It would probably be easier.
3) You have to use enough heat. You have to preheat each side till it starts to smoke. I use medium to medium high heat on a gas burner. Do not use high heat to preheat as you can burn off the seasoning. By the way, i don't know if this will work on an electric burner. And you have to brush or spray some oil or butter. I brush lightly a mix of oil and butter. I find i only have to do this every other waffle, as the waffle mix does have some butter in it.
4) I don't wash the waffle surfaces, I just brush and wipe after cooking.
HOWEVER, in spite of all that, I really like these and the my kids rate the waffles a 10, especially the cheesy waffles.
I use a yeasted waffle batter that I make the night before. It includes, flour, buttermilk, eggs, and a bit of sugar and salt and some melted butter. I stir in a pinch of baking soda for extra lift prior to baking. You can put vanilla extract or grated cheese. I top with either real maple syrup, dulce sauce, or whipped cream and chopped fruits.

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With a nod of nostalgia, Rome's cast iron waffle iron is based on the traditional style that grandma used to use.Designed for gas burner stoves and camping stoves.6.75" diameter cooking surface x 10" overall length.Made by Rome Industries - a family camping specialty company that has been making the Original Pie Iron sandwich cooker since 1964.

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