T-Fal Signature Nonstick 12-Piece Cookware Set Black

T-Fal Signature Nonstick 12-Piece Cookware Set Black

I was very happy with this cookware. It came in a timely manner and I gave it to my daughter for Christmas. She loves them.This product is good. The coating non-stick scratches a little too easy but overall a good product.

I bought these pans for my daughter as a Christmas gift and she loves them. Great cookware at a great price!

Paula Deen 3 Quart Stack & Steamer Stainless Steel

Paula Deen 3 Quart Stack & Steamer Stainless Steel
We recently ordered this steamer and were pleasantly surprised at how well constructed it was and how well it works. Both the pot and steamer insert are heavier weight than comparable steamers, and appear to be as durable as they are attractive. The copper bottom heats up quickly and evenly, and the knob on the lid does not get too hot to handle. It can steam enough vegetables for 3-4 people. Make sure you read the label and soak the copper bottom 20 min. in baking soda solution before use to remove its protective coating.

Helen Chen's Asian Kitchen Flat Bottom Carbon Steel 14-Inch Lidded Wok Set

Helen Chen's Asian Kitchen Flat Bottom Carbon Steel 14-Inch Lidded Wok Set
I honestly felt like I was stealing from somebody when I clicked the "purchase" button. After researching the best equipment for Asian cooking, the experts concluded that the carbon steel flat bottom wok scored top marks with professional chefs. The idea is to season the wok (you can find out how to do this on about.com) instead of purchasing a teflon coated one. I cannot emphasise how important this step is if you want to create the perfect Singapore Noodles or Chow Mein! You will be cooking like a pro in no time, for almost no cost at all.

Scanpan Classic Ceramic Titanium 10-1/4-Inch Fry Pan

Scanpan Classic Ceramic Titanium 10-1/4-Inch Fry Pan
I feel smart every time I pull this pan out. There simply isn't a more durable nonstick fry pan than this. I can use metal utensils! Put it in a 500 degree oven! Wash it in the dishwasher! (Which I don't, since it's so easy to clean). It also has a flat, reinforced bottom that completely eliminates wobbliness. Although it's expensive, ScanPan is a lifetime investment, and it makes the flimsy Teflon pans that you have to replace every ten years seem wasteful. 

Update: June 2009. 
I still love this pan. Folks, you have to use a little oil or butter for it to work properly. And don't set the heat too high, either. This pan heats up fast and holds heat a long time, so use a lower heat setting than you'd use for a cheaper pan.

Mr. Bar-B-Q Cast-Iron Wok

Mr. Bar-B-Q Cast-Iron Wok
Ok currently i have a joyce chen carbon steel flat bottom wok which i do enjoy. It does get extremely hot but there is only one problem with it...as i start to fill the wok the temperature starts to drop so much sometimes i end up steaming the food instead of searing it (breath of wok) because moisture released from the food does not instantly evaporate but instead collects in the bottom of the wok. I have a high powered gas stove with a 16,000 BTU burner. If you don't know cast iron is one of the best materials if you don't want the heat to be sucked out of your pan by your food. Cast iron does take longer to eat up but once its hot it takes a lot to bring the heat out of it. 
Ok i received my wok tonight. I could not wait to cook with it. I did not experience any of the problems that other people had. My wok did not arrive cracked. It was in fine shape. I followed the directions to season the pan. I then removed it from the oven and let it cool before i started cooking with it. I decided to cook thai food. I heated it up and let me tell you this thing was awesome. Unlike the carbon steel wok it didn't loose much of its heat when i added the food. It seared everything perfectly. I loved the shape of the pan too. It was nice and wide. For being recently cured in the oven it was surprisingly non-stick. I can't imagine when the patina develops how wonderful it will be. There are some things you got to be aware of when cooking with this wok 
1) its a lot heavier than carbon steel. I did not mind this but some might. I think it had a nice feel to it 
2) The temperature difference between the sides/bottom won't be as different as a carbon steel wok so be careful. When i cooked i didn't have any problem with this 
3) When you turn off the wok it will retain heat longer than carbon steel so just keep moving the stuff in the wok till it slightly cools down. 

So this wok is a steal for the price for $16.00 shipped i have an awesome cooking device. If i had a high power burner like they do in the resteruants (which no home stove can do) i might stick with carbon steel but with a home stove i definitly prefer cast iron.

All-Clad Stainless 2-Quart Saucepan

All-Clad Stainless 2-Quart Saucepan
I have read people's comments about the relatively small diameter (6") of All-Clad's 2-quart saucepan. I find that the narrow diameter of this pan maintains a very hot, moist "atmosphere" in the upper region of the inside, even with the lid off. Because of that, the top of the food in the pan benefits from the radiant heat above it as well as from the physical-contact heat of the bottom and sides of the pan, even as you are adding ingredients and stirring, and with little loss of moisture from the food. The narrowness of the top of the pan helps prevent the wafting away of heat and moisture. (Using a long-handled stirring tool helps to protect your fingertips from the steam!) If you find that you are filling this pot with food, you really should transfer the food to a larger pot. In the 2-quart pan, leave enough space above the food for the "head of steam". A truly wonderful design!

Lodge Logic 4-Quart Cast-Iron Camp Dutch Oven

Lodge Logic 4-Quart Cast-Iron Camp Dutch Oven
I never write reviews but this dutch oven deserves one. I really love the lodge logic. I have two dutch ovens I seasoned myself and two lodge logic. The preseasoning looks great and wears great, very much worth it. I bought this little dutch oven because I had been introduced to dutch oven cooking and was having a blast with it and felt this would be a nice little oven to use once in a while. I've actually used it all most as much as my twelve incher. It works great for the sides, breads, deserts, etc. The smaller size makes it lighter which is kind of nice also. It keeps my house cool in the summer when I want a bread for dinner but don't want to heat the oven and tonight I had friends over and made an apple crisp by layering the ingredients inside, then stacking it on top of my twelve incher where our dinner was going. Now I'm trying to think of what other things I can do. This is definitely a worthwhile investment.