How will this hold up to Teenagers & 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.
1778224
Mine is very sturdy. I'm able to use anything to remove baked goods from it, with no problem. The pan has been holding up well. Very happy with my purchase of this item.
1778225
It does scratch a bit, but does seem rather study. I am not a fan of cast iron, however that is up to you
171187
The thin fibers are so soft. There should not be any problem with ceramic knives. I had one for 8 years and I love it so much that I put another in the cupboard. I'm thinking of buying a third for our travel trailer.
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.
351730
I think Farberware would be more durable. I only cook for myself and don't do a lot of cooking, so these work fine for me. If I were still cooking for a family, I would choose something larger and more durable.
1766599
Not sure I would trust it. I keep my knives razor sharp and with how lose this would hold them, they would likely cut through quite quickly. It is a durable product but, not against knives. Besides, chefs knives cost to much to put them in something they would bang around in and potentially become damaged in.
634776
It would be hard, and to be honest the butcher block is the best part of the kitchen island. The rest is not solid wood, some part might be because it is heavy but the sides are def. compress wood. It not terrible quality but for the price it could be better.
93289
I got a Swiss Diamond 12" skillet as a gift, and I loved it! It stayed flat and never warped, and the non-stick lasted pretty well. I used it so much I wore it out in 2 1/2 years. I want to buy another, but it's $130 so I'll have to save up.
1911227
I see someone replied for the dimensions. I wrote a review about preventing the rods from splitting and bending. As of today, I have yet to bend one or see any shavings coming out of my block using the care I described. I love mine still! It looks great on my counter... If it helps, for large knives I have a chef knife, a santoku, a bread knife, a utility knive and two slicing knives. I have 4 smaller knives, two of which are paring knives. I also have two pairs of kitchen shears. I wouldn't put anything else in it. The largest blades do stick out a little but it's never been an issue. There is enough room that things wiggle in easily. Hope that helps! I see someone replied for the dimensions. I wrote a review about preventing the rods from splitting and bending. As of today, I have yet to bend one or see any shavings coming out of my block using the care I described. I love mine still! It looks great on my counter... If it helps, for large knives I have a chef knife, a santoku, a bread knife, a utility knive and two slicing knives. I have 4 smaller knives, two of which are paring knives. I also have two pairs of kitchen shears. I wouldn't put anything else in it. The largest blades do stick out a little but it's never been an issue.... » Read More I see someone replied for the dimensions. I wrote a review about preventing the rods from splitting and bending. As of today, I have yet to bend one or see any shavings coming out of my block using the care I described. I love mine still! It looks great on my counter... If it helps, for large knives I have a chef knife, a santoku, a bread knife, a utility knive and two slicing knives. I have 4 smaller knives, two of which are paring knives. I also have two pairs of kitchen shears. I wouldn't put anything else in it. The largest blades do stick out a little but it's never been an issue. There is enough room that things wiggle in easily. Hope that helps! « Show Less
1246885
I love the appearance, however, I would not use in a rental. Knife pricks will escalate to tears without staying on top of them. Also, I am diligent in not setting hot pans on the surface, not sure what the appearance would be if one of your residents were to put a pan down. Like I said, looks great, but would be a lot of work to put in to for each turn.
1961583
I use a pie server made of the same material that's used for cooking utensils made for non-stick pans. It works well, and doesn't scratch the pan like a knife or stainless steel does. I own several of these, and my favorite is the oldest and most worn--nothing compares to a well seasoned pan :)
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!
1175002
The best is a ceramic system. Usually 2 rods at an angle stuck into a piece of wood. That steel should respond good to the ceramic. I just got a smith that is generally used for kitchen knives, but I like it because it will give me a good edge quickly and easily.
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���.
1759342
Cast iron is great. A patina builds and the heat is even so that I can do three grilled cheese sandwiches at a time. The holes are for hands to get a less hot section of the iron. There is a ridge around the ironso that the grease does not flow over the edge. It is heavy and works well.
788091
None at all. I've owned the 16" for about six years now, and no problem. I just bought this smaller sized one as we're now empty nested and don't need such a large skillet. Use wooden or plastic utensils with it, never metal, and it should last many years.
1822472
Oh, yeah. Cast iron can handle the high heat. You're gonna love the grill marks. It's really the way to go.
1036839
it can handle the temperatures and the chemicals of machine washing, but ceramics are very brittle and the mechanical action is not good if you want them to last (they can chip). Also, they are SO hard (most metal knives are around 60 Rockwell, Zirc carbide is near 80), that they can abrade other items they are jostled against like plastic, metal and glass. Food generally won't stick to zirconium and it won't breed bacteria easily, so just wipe them down and hand wash