How will this hold up to Teenagers &amp; Bachelors? I know the knives will be inserted to remove the food. Should I stick with Cast Iron?
272120
I have only used paper cup inserts- so no knives needed. If you greased the insides before putting in food they should come out pretty clean- but that would add extra cleaning needed. Even with the cups the oils bleed through so I clean each hole with a bottle brush. You'd have to at least rinse and wipe dry a cast iron one as well.
801963
hi. i bought the iron to be a "purist." it's too heavy for everyday use, and if you try to lift the skillet with the iron lid on it, you'll need a helper! go for the glass!
644240
To Stacey: I have only used it at lowest setting for stew for easy clean up, which it held up fine. Medium heat would probably be okay as well, as it seems sturdy enough.
756814
High heat on any pan other than cast iron is not the best for them and your food.I have not had this problem with the handle getting to hot to handle.
1550887
First of all, after use, clean well with hot water. Do not use soap.Dry thoroughly and apply a very small amount of vegetable oil on inside surface. Never scour or wash in dishwasher. Never store a cast iron utensil with the cover on as this might cause sweating and consequent rust damage. Store these utensils in a dry place.
788086
I have found the surface especially durable. I pre-prepped with olive oil, and always avoid any metal utensil contacting such a surface. Strictly Teflon compatible spatula. I periodically re-oil, and generally use temps at 300 or below. So far works great. Have a good time. I am enjoying chicken enchiladas in maximum quantity.
1074462
Cast iron can withstand temperatures to 500 degrees easily. However, any metal that hot has a degree of expansion; therefore, when you remove it from the oven, place it on the stovetop or a rack and allow to cool a while before placing in water. Otherwise you run the risk of cracking the pan by forcing it to contract too quickly. (Hardly ever happens, but you don't want it to happen to yours.) Also, before you use your pan, season it. Give it a wash in warm water with a small bit of dish soap. then towl dry. Add 1/4 cup vegetable or canola oil and place in a preheated 275 oven for 30 minutes. Remove to stovetop and allow to cool before you discard the oil. Finally, wipe out oil with a lint-free cloth and return to oven for 10 minutes more. then, each time you use it, clean it by swishing with warm soapy water and then rinse well. Wipe dry then finish the drying process by heating on burner for 30 seconds. This way your pan will last forever. Every once in a while I will rub a tablespoon of oil into it before I finish dry it on the stove. Helps prevent sticking. I bake, broil, saute, and grill in mine. I even make soups and sauces in them. My kids especially remember the "Pilgrim Cake" I would bake in my 10" pan. I use a basic two-egg cake recipe and pour the batter into a butter-coated skillet and bake it for 35-40 min at 350. [Also, invest in thick pot holders: this pan gets hot.]
2069135
I just bought mine a couple months ago, and, as it sounds, you are a kitchen gadget lover, too. I had a Cuisinart that I used it to death in less than 2 years. I hoped by the Kitchen-Aid reputation (and you can't beat nearly half price) that it will take the use at least as well if not better. There's a bit more to this set, too. I'm thrilled with it so far, and I'll bet you would be, too! Happy Holidays!
1162537
Foil will disrupt the heat flow when cooking directly into foods. Cast iron is a great cooking surface by itself. You CAN wash it, but the best practice is to lightly abrade the surface with a plastic scrubby, maybe a very dilute soap solution, then rinse, dry thoroughly, then coat with mineral oil (won't go rancid), heat to about 200 deg for an hour, cool, store. That's all it takes. A slight food residue after cleaning won't be a problem because heating it just carbonizes it, adding to the protective layer. Keep doing it for a decade, or five, and you'll have an outstanding tool!!
880870
I've grown up using cast iron cookware...remember my grandmother and great-grandmother using nothing but cast iron on the old wood stoves... I'd recommend the 7qt - especially if you plan on only buying one size... SOOO many more options for dinner - and one can NEVER have too much fried chicken, right ?? ;-)
1663696
I'm buying a replacement for the one I've had for fifteen+ years. It held up really well until I let 30 high school kids use it to make breakfast every day for two weeks. The coating is a little the worse for wear now. But then on multiple occasions I saw them hacking at it with knives....
2213081
A lot of people suggest preheating cast iron before cooking. Especially when making pizza that is not possible since I spread the dough on the pan. I say no, not required.
36903
Yes....definitely!!! It will last for the rest of your life and the lives of all your descendants. It is a remarkable piece of cookware. Happy cooking!
1047984
@TJL Bates: I bought this set when I was forced to change my cookware because we transitioned to an induction cooktop. I have been nothing but thrilled (and I'm an avid home chef)! I use metal utensils all the time with this cookware! Admittedly, I avoided doing so at first, but eventually habit and mindlessness took over. I've seen some superficial marks on the cookware immediately after cooking, but nothing significant that didn't also come off after cleaning. If you like your cookware to look brand new after lots of use, then maybe avoid metal utensils, but if you're just asking for durability of everyday use I think you'll be very happy with this cookware set, however you may use it! BTW- make the very small investment in a bottle of Bartender's Friend (an excellent Stainless Steel cleaner if you're not familiar) and practically anything you do to this or any other cookware will virtually disappear.
1911486
I wouldn't. We try not to,but we do occasionally,with no repercussions. I'd like my cookware to last so I take care of it by using plastic or wooden utensils. They do make great utensils that are safe for this surface. Enjoy your cooking���.
2010529
Yes, I would highly recommend using metal with anything cast iron. I have for years and nothing that I own is any worse for the wear. Metal seems to make the food easier to manipulate. Go for it!
1383343
It works great, but you need a good sharp knife as well. I got the commercial knife called Fat Daddio. Just keep it away from small children!