Large double great cooking potential
591226
The first batch turned out fine it cooks evenly because of larger heat sink type of obsorbing heat changes in the oven lessens burning of the meat experienced in single pans
230470
this is an additional set of acessories that can help you use the big easy srg. everything works as advertised with the exception of the two chicken leg racks. these are not large enough to fit the big easy SRG. I was able to use a rod for each checkin leg rack to make it work. over all I have just started to appriecate the beauty of the SRG. It's one fantastic cooker. I have been bbq ing for twenty years and it has been hard to just let go of what I have learned and allow the big easy do the job. just let the big easy do it's thing. I have and loving what I can cook on big easy srg.
4179304
This mixture of spices makes a wonderful fast curry dish! This large can will last me a year or more as I use only two tablespoons at a time for a large pot of veggie curry! I will also try to make cry ketchup too! Maybe sprinkle some on eggs or other Indian inspired dishes!
4886675
Glorious One Pot Meals is one of the few cookbooks I've bought that I actually USE.  The basic premis is simple:  layer up the ingredients, put it in the oven, and dinner is ready about 45 minutes later.  We have tried several recipes and have had good success.  My only "complaint" is that some of the recipies are just too darned much food for 2 people.  (2 servings is the "standard" amount for these recipes.)  I'm learning to gage this in advance and adjust accordingly (or to plan on leftovers).  That's the beauty of this system: it is very flexible.
2748530
The main feature to be aware of before ordering this grill is that it really is extra large.  You might want to measure to make sure you have enough cupboard space to store it.  The picture on the box shows three meals - breakfast, lunch and dinner, being prepared at one time and it really would be possible to cook this much food at once. I've used this grill so far for eggs and grilled vegetables and both turned out well.  I got praise in particular for the grilled mushrooms from my family.  They didn't know how I made them - they just thought they tasted better than my normal ways of preparing them (steaming or stir fry). Clean up with this grill has been surprisingly easy.  The grilled food remnants just cleaned right up with a soapy sponge or cloth.  One issue is that the surface is so non-stick, which make the clean up easy, bit it is difficult to use oil without having it bead up and run right off the fat drainage holes.  For the mushrooms, I solved this problem by stirring them around with a bit of olive oil in a bowl and then put them on the grill. That turned out better than trying to put oil on the grill first and place the mushrooms on afterwards.

The only real negative is that the cord is really short for the size of the appliance. The way my counter top and wall outlet are situated, I had to turn the grill around to put the thermostat on the left to get the cord to reach the outlet,  This put the drip holes for the oil runoff on the opposite side of me.  This wasn't a huge issue but 6 more inches of cord would have made it much easier to use.
4353433
My wife and I both love this pan. She likes making lasagna and the deep sides allow for several layers of noodles, sauce and cheeses. The large pan is big enough to make plenty for family get togethers. I like to use it for roasting meats but it could be used for caseroles or just about anything you want to bake.
Clean up is easy with the non-stick interior and enamel exterior; I always hand wash my non-stick cookware since the diswasher seems to damage them after several washings.
4746513
Is it just me or do other folks remember watching as your grandmother made delicious food in similar big, heavy pans?

Pros:

*Cooks evenly.  (Reciprocal con:  extremely heavy)

*Keeps moisture in.

*Great for slow cooking.

*Moves easily from the stove top to the oven.

*Lid easily interchanges from this pan to the same size skillet doing double duty for both pans.

*Unless something's gone horribly awry your entire house smells heavenly while your food cooks.

Cons:
*Clean up can be difficult.  Every time I clean them my drain becomes clogged (though to be fair my kitchen drain is always slow moving).  I splurged for the dedicated lodge scrubber and it helps quite a bit though I still often pre-clean using a plastic scrapper on the bottom prior to finishing the clean up with the scrubber.  Also, be careful to thoroughly dry and rub in a coat of oil post cleaning and prior to storing the pans away.

*Because of the pan's thickness allow extra time for it to heat up.

*Extremely heavy.  (Reciprocal pro:  cooks evenly)
285665
Good for just me and my bf. Cooking for more than two you should by a much larger one though
2102980
It cooks evenly and has a  large cooking surface, perfect for a large household.  If using for just 1 or 2 people I would get a smaller one.
3935054
I've used pressure cookers about 45 years, progressing from Mom's old Presto (remember food sprayed onto the ceiling?) to the modern, safe timesavers available from many manufacturers today.  I own three and have demonstrated several different brands in retail housewares departments.  This 7.4 quart cooker is probably the largest most home cooks will ever need.  It will hold enough bones and vegetables to make a few quarts of stock, which can then be boiled down and frozen for later use.  It fits nicely on the large burner of a home stove and has a helper handle to make carrying easier.  The control is a little different from some others:  The user can specify a lower (7 lb psi) or higher (12 lb psi) pressure depending upon the food to be cooked.  Some brands require raising or lowering the heat so that a visible gauge sits at the appropriate line; the T-fal method is easier and requires less watching.  The available pressure is lower than some other cookers, but this is not a flaw; it simply adds a slight bit of cooking time.  The cooker has a heavy aluminum bottom encased in stainless steel, like many quality pots.  The incuded steamer basket sits on a separate wire trivet.  This provides a trivet that could hold a different pan if making, for example, a steamed pudding.

A couple of features are slightly disappointing, but not dealbreakers.  This cooker requires a minimum of 8.5 ounces of liquid to bring up proper pressure.  This could be more liquid than is desired in some finished recipes and must be boiled down after the food is cooked.  My other large pressure cooker requires 1/2 cup.  Finally, the included recipes are, except for a few provided by Ingrid Hoffman, very 1950s vintage.  There are several recipes for pressure cooking fish and seafood.  Forget them.  The temperatures inside a pressure cooker are too high, and the times required for bringing the cooker to pressure and releasing the pressure add to the cooking time, guaranteeing an overcooked result.  I recommend the cookbooks by Lorna J. Sass.
3360567
With a kitchen full of cast iron, I decided to get a big skillet to cook large amounts of food at one time. Good choice! Stainless cookware has been notorious for food sticking to the bottom, but cleanup was easy after I'd mastered the "de-glazing" technique that was included in the instructions. (Something cooks have known about for years.) A pan full of bacon cooked evenly and thoroughly with no apparent cool spots. Now I can cook anything!
1458516
This duo matched up not only in life but in business and now in offering home cooking menu help.  Here is great set of twenty appetizers, twenty desserts and fifty entree with a side dish or more all with diving it up between two chefs or going it alone.  There are also other tips given with each as to timing and technique advice.

The variety and creativity here is outstanding and the ingreds are not rare to too difficult to obtain nor is the techniques involved for the average to intermediate home chef.  Even for the novice there are many that could school the start of great culinary adventure and success.

Mouth watering now as I encourage all to try the likes of: Grilled Radichhio Stuffed with Goat Cheese (two of my favorite tastes paired magnificently); Ginger and Lemon-Scented Chicken Broth with Grilled Prawns; Pumpkin-Leek Tart; Sturgeon with a Horseradish Crust and Watercress Aioli; Pork Short Ribs Braised in Curry with Apples and Chiles; Sweet and Spicy Curry Grilled Tuna with Gingered Vegetable-Rice Noodle Slaw; Pear Tart with Chocolate Cookie Crust; Dessert Bruschetta with Chocolate Ganache, Strawberries and Hazelnuts; Oven Braised Peaches with Raspberry Sorbet.

Good photos and aids throughout.  This one begs to be cooked with and works famously.
4090788
The cookbook is BIG, but you'll get used to it. I cooked these recipes for more than two months now and I can't get enough of it!! Perfectly written, pleasantly designed.
4100001
I like that this pan is essentially a value version of a De Buyer pan. So far, the performance has been great, and I'm slowly building a good finish on it. Perhaps I'm just paying more attention to how I cook with this pan, but it really does make food taste great. A simple chicken breast gets a nice colorful, flavorful sear and doesn't turn into a piece of rubber. I haven't yet tried eggs, but I'm curious to see how it will perform.

I did strip the Lodge pre-seasoning off by running it through my self-cleaning oven because the factory finish was uneven. Then I melted some lard and gave it a thin coat and baked it at 500 for an hour. It cleans really well and I definitely don't feel compelled to try and polish it like my stainless pans. With the Lodge, any oil left on the pan simply bakes itself into the surface and adds to the seasoning, instead of polymerizing into a brown goo that would make a stainless pan look filthy. I do wish it didn't have rivets, though. The handle could be welded for easier cleaning, like some De Buyers, or a Vollrath. I ended up with the Lodge because I believe a standard Lodge lid will also fit this pan, but I haven't tried it yet. Some recipes call for a lid, and it would be nice if Lodge made one specifically for this skillet. I might get the 12", too.
1678403
Stovetop griddles and grill pans just don't cut it when you want to do communal-style entertaining or a big batch of something, which is why this oversized combo looked so promising. It arrived with a newfangled ceramic nonstick coating that made me skeptical at first: How can this keep stuff from sticking? However the surface browned beautifully as well as proving truly nonstick and quite easy to clean. The two sides with separate controls also allow you too cook on one side and keep warm on the other.

What would make this item five stars in my view would be some kind of cover or top that allows for steaming action as well as grilling. The shape and size of the grill makes it hard to find covers that do that job in a typical kitchen. Other than that, a star.
129445
I can cook six large pancakes at a time on this.  The only down side is it is much hotter on the side opposite the element plug-in.  The grill closest to the plug is so cool that it does not cook effectively.
2670464
This thing is huge.  I love it.
Anyone who knows "black Iron" knows that "Westinghouse" is a coveted brand in seasoned iron, and I have no idea if this is related to that or not (the logo is different).  However, this came pre-seasoned, and works well enough right away.  (some pre-seasoned aren't seasoned enough) Be sure to note the size of this -- 15" is very large; it covers almost half of the top of my range!  However, it is big enough to fry a ton of chicken, brown a bunch of beef, and big enough to even griddle pancakes.  I'm looking forward to this becoming my go-to skillet.  The use?  It is a cross between the "normal" sized skillet and my dutch oven.