Pellet Fan
Pellet Fan Performance Testing & Product Tests => Product Tests => Topic started by: Bentley on December 03, 2018, 12:33:57 PM
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This will be an on going Product Review. Feel free to share ideas of what you would like seen done to it!
Purchase Price $39.99 Amazon with free shipping. Order placed on Nov 26, arrived on Dec 3.
(https://i.imgur.com/RJWll47h.jpg)
(https://i.imgur.com/lJK03ugh.jpg)
(https://i.imgur.com/yjTfRdvh.jpg)
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Not happy with the never use non stick cooking spray, or the handle not having a silicon protection. Pleased that it says right on the lable metal utensils OK, I also called CS and ask if would be OK to cut right in it, as it states no sharp objects. They green lighted that.
I am a butter person, so the non-stick food spray should not be an issue. I dont believe any pan can cook with out something to make it slide, but I think I will go do some Ronco video right now!
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Not happy with the never use non stick cooking spray, or the handle not having a silicon protection. Pleased that it says right on the lable metal utensils OK, I also called CS and ask if would be OK to cut right in it, as it states no sharp objects. They green lighted that.
I am a butter person, so the non-stick food spray should not be an issue. I dont believe any pan can cook with out something to make it slide, but I think I will go do some Ronco video right now!
SAUCESOME, KEEP US POSTED i think i would like to buy that, the fact that i can also pop it in the oven is a bonus!!
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About a 3 minute demo of the non stick!
GraniteRock 12" pan egg cook (https://youtu.be/-EZYmag82e0)
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Nice job on the flip. Can you always pull it off? I can about 60-70% of the time with 2, almost always with one though.
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Really depends on pan and food, but about 90% of the time. The lip of this pan makes it real easy! Pancakes and hash browns are the easiest!
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Looks like a nice pan for a frittata, I like making them with left overs, I assume it is oven safe, I didn't read the pictures. I am looking for a new nonstick, I had been buying the Tfal onesbut they are domed up in the center now for some reason and they don't last long, but for 30 bucks with lid I guess one shouldn't complain. I backed some nonstick pans on kickstarter from Misen.
I will be watching, maybe I need one of these. Just bought a nice looking pan from the dollar store for 10 bucks, we shall see how long it last.
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Is the coating smooth or texture? The flip was impressive, I can’t do one so I quit trying. I agree with you on the cooking with butter, it just adds so much to the flavor.
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Does it come with a lid? It's not round, so the round lids many of us have on hand won't fit.
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We got the Gotham Steel pan last year at World Foods, they are pretty good pans and have yet to scar from metal utensils or knives cutting items in pan.
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No. They have a $99 set, and the round ones do come with lids.
Does it come with a lid? It's not round, so the round lids many of us have on hand won't fit.
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I would have to say it is lightly textured.
Is the coating smooth or texture? The flip was impressive, I can’t do one so I quit trying.
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Looks like a very impressive pan. Not sure if anything will make it fail but time.(long time)
Like the suspenders. :clap:
The only thing I would try is a cheesy-Crust Skillet Pizza.
Mudflap
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Try some fried cheese. Cut a piece of Provolone, Colby, Mozzarella about 3/8 to 1/2" thick. Get pan hot a bit of oil to start helps just a coat press the cheese onto the pan and leave it be, it will spread out coo for a bit until it is browning and then flip and cook other side until brown, salt and pepper when you take it off. All crusty and crunchy on the outside, and warm and melty on the inside. Bonus is you have cheese oil to fry up your eggs.
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I was getting ready to do a modified grilled cheese last night and never got around to it. Was going to grate some sharp cheddar and put in the pan. Also just to see if it sticks. if I get hungry and motivated, I may try and get one up today!
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About a 20 second video, not even sure why I did it as it really does not show any performance of the pan...Bacon Cook. (https://youtu.be/BK2NN5_v85I)
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About a 20 second video, not even sure why I did it as it really does not show any performance of the pan...Bacon Cook. (https://youtu.be/BK2NN5_v85I)
I don't know who doesn't like to see bacon cook!
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I gotta ask, what's the difference between a fry pan and a sauce pan?
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I have no idea, my guess would be in the olden days, cast iron was the frying pan and used for everything else. I think most "sauce" pans were just for that, sauces. I think the CI was to hard to handle and the sauce pan was usually lighter and easier to handle!
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I gotta ask, what's the difference between a fry pan and a sauce pan?
A sauce pan is deeper (higher walls) than a frying pan.
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Nice item to test. We all see the commercial and wonder are. They for real
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I gotta ask, what's the difference between a fry pan and a sauce pan?
A sauce pan is deeper (higher walls) than a frying pan.
If you search this it classifies Sauce/saute pan and fry/skillet pan. The Sauce/saute pan has strait sides and the fry/skillet pan has sloped sides. A 12 inch Sauce/saute pan has more browning cooking surface then the same 12 fry/skillet pan because of the sloped sides. :2cents:
Mudflap
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Never been a fan of searing with "coated" pans. Lets see if this can develop a crust on a beef burger patty. See ya in 30 minutes.
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Will be a little longer, I have 16 rechargeable AAA batteries, and all of them are dead! I have 712 Duracell, but the are all AA. So give me 30 more minutes, I want the Graniterock at appx 400° surface temperature. Not sure why I am picking that number, but I think it will be medium low stove setting, so all should be able to get that.
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This demo...well, lets just say I have no idea what I was expecting. I will say the sandwich was delicious. I guess it shows capacity, you could easily do 4 grilled cheese sandwiches at once. And you can see that I used the metal spatula with impunity! A lifetime warranty, so I will put that to the test immateriality!
Failed Grilled Cheese Test (https://youtu.be/0VYSpPMr3jo)
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5.33oz. patty. Maybe not hot enough? 3 minutes seemed long enough on one side, maybe wrong on that too? Will try closer to 500° in the near future. You do see crust on outer edges, so seems like it was hot enough, jut not correct contact. Again, never cared for searing things like scallops in a non stick pan, and I am afraid this one may be the same. Will have to get some scallops at RD next week and try!
And I despise non hamburger roll cheeseburgers! Just un American! But it is gone, so I guess that says something!
(https://i.imgur.com/EHvuARRh.jpg)
(https://i.imgur.com/wCukB1mh.jpg)
(https://i.imgur.com/5WAZkOoh.jpg)
(https://i.imgur.com/5FBIIlKh.jpg)
(https://i.imgur.com/HoFdeTeh.jpg)
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I would have been all over that burger, that nice thick slice of onion. What kind of cheese did you use?
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"And I despise non hamburger roll cheeseburgers! Just un American! But it is gone, so I guess that says something!"
I'm just the opposite, hamburger buns have just too much bread (carbs). I like a good sourdough slice. I've even become quite fond of lettuce wrap burgers with a big slice of sweet onion in it.
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White American, not even sure what that is, but it was here, and it pretty much tasted like orange American!
What kind of cheese did you use?
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I should not have done a review of this, cuz I just dont do them as well as Members do, but it has been fun. I have a big 15lb USDA Select Rib Roast that has been Wet Aging since 11/6/18. So we are at 30 day today, will drain off the myoglobin, slice off some shavings to make a Philly cheese steak in the Granite and vac seal the rest for Christmas Stroganoff!
No Amoroso rolls, so will have to use white bread again!
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No Amoroso rolls, so will have to use white bread again!
LMK when you want to come up this way to buy some. I will buy the first half dozen for you.
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To hard to cut thin enough for cheese steak, did steak burritos. I think if I can get the meat thin enough, it will be a good test of using metal on it for cheese steaks! Will try and knock that out this weekend when I get some rolls baked.
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Is the coating smooth or texture? The flip was impressive, I can’t do one so I quit trying. I agree with you on the cooking with butter, it just adds so much to the flavor.
where is the video of the flip?
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It is in the video in reply #3.
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I am not a crust on a hamburger guy, so I could care less. I will do one more in my Binford 4000 aluminum saute pan for comparison, and then we will do the scallops next week in the Graniterock.
I was hoping to have a wow blend of GB, but I realized it has no flavor or texture cuz it is probably 90/10, and that just ain't gonna have any flavor! I do believe it will be spectacular when I add 25% beef fat to it and then use it for meat loaf, along with some of my homemade Sicilian pork sausage!
I guess it is why corner burger joints that make their bones on crusty burgers use grill presses!
(https://i.imgur.com/UUO1fBth.jpg)
(https://i.imgur.com/FSvGvJoh.jpg)
(https://i.imgur.com/1QMj4Cbh.jpg)
(https://i.imgur.com/TXiRzs2h.jpg)
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It pan seared them better then I expected! Not as good as SS, but pretty close!
(https://i.imgur.com/KRUB05Uh.jpg)
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It's nice to see properly seared scallops. :clap:
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Is there a trick to doing scallops like that? Last time I tried they released so much liquid that they simmered instead of searing.
Sent from my ONEPLUS A5000 using Tapatalk
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Is there a trick to doing scallops like that? Last time I tried they released so much liquid that they simmered instead of searing.
Sent from my ONEPLUS A5000 using Tapatalk
Probably dry them with a paper towel before cooking but that is a guess as I have never made them
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Fresh dry packed scallops are the best at a reasonable price. Diver scallops are the best I have eaten, I think they were $40+ per pound. The ones packed in a white ish liquid taste chemically and ooze liquid when cooked. Not worth it in my opinion.
Wet food produces steam and inhibits browning. I like to place each dry scallop onto a hot pan one by one. No over crowding and turning each over the same way. None of that fancy tossing with the pan. Sear them hot and fast, shoot for rare to medium rare depending upon how you like. Yum.
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I did it just like Lew describes, with a paper towel. And a hot surface!
Kristin said these were listed as Diver Scallops in the store, I was so please when I heard that, then I opened the packaged and laughed. To me, they are just larger then Bay Scallops. They were $18/lb., which I thought was a hefty chunk, but after seeing the last comment, these were low rent. For not going in the brine they were quite flavorful...Will take a scallop over just about any seafood except cold crab!
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After seeing pmillen update his Hexclad I though it must be 6 months since I bought this...wrong. Showing no wear, but 3 months is no test. I also have found I like the 12 inch size, the square shape does not bother me, but it slopes out from the center, and that I do not like! Will report back in June with some pictures then...
If I ever bought another one, and I think I would, I would make sure it is the 10 or 8 inch and that the entire surface is the same elevation!
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I did it just like Lew describes, with a paper towel. And a hot surface!
Kristin said these were listed as Diver Scallops in the store, I was so please when I heard that, then I opened the packaged and laughed. To me, they are just larger then Bay Scallops. They were $18/lb., which I thought was a hefty chunk, but after seeing the last comment, these were low rent. For not going in the brine they were quite flavorful...Will take a scallop over just about any seafood except cold crab!
Scallops are my favorite. Fried. Our local "White River" restaurant deep fries them for me and serve them with cocktail, and tartar. Nothing as sweet. Snow crab or Dungeness gets second place.
We have the top line Sears non-stick set. After using sprays and such, they are now "stick" pans. Wonder why?
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They said never to use cooking sprays on this, no explanation why, so I haven't!
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The spray oils tend to gum up cooking surfaces more than oil. My waffle maker says not to use sprays. It has ceramic coatings on the plates.
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The spray oils tend to gum up cooking surfaces more than oil. My waffle maker says not to use sprays. It has ceramic coatings on the plates.
Yep. See reason number one at 7 ways you're ruining your nonstick pans (https://www.today.com/food/7-ways-you-are-ruining-nonstick-pans-how-save-them-t104329).
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Not having to worry about 3, 4, 5 & 7 is why I got the GraniteRock. So far it does not care that I have repeatedly carved with a knife in it, used metal whisk's and spoons, used metal chore girls to clean it, and has no problem with 450°+ cooking...my kind of pan!
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Not happy with the never use non stick cooking spray, or the handle not having a silicon protection. Pleased that it says right on the lable metal utensils OK, I also called CS and ask if would be OK to cut right in it, as it states no sharp objects. They green lighted that.
I am a butter person, so the non-stick food spray should not be an issue. I dont believe any pan can cook with out something to make it slide, but I think I will go do some Ronco video right now!
Just read a nice piece about why not to use cooking spray. The agent that carries the spray (an emulsifier as I understand it) leaves a residue on the pan that interferes with the non stick surface. You can restore your non stick pan back to normal by making a thick paste :cool: with baking soda and water, and gently scrubbing the pan, side and edges with this using a sponge or non abrasive pad. Rinse well, and them rub a small amount of veggie oil on the pan all over and then wipe clean with paper towel. Bingo. I tried it, it works. :cool:
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7 months later, only cleaned using chore girl. Some discoloration (might be camara), but it is wearing well. Still performs well, even though I think most non stick needs a little fat to make it work well.
(https://i.imgur.com/lJK03ugh.jpg)
(https://i.imgur.com/vBODnmLh.jpg)
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The thing I don't like, it is not a "true" flat surface, a very slight rise to the center.
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15 months, always cleaned with metal chore girl and never worried about metal utensils. Better wear then any non stick I have had (outside of porcelain) that has never had metal on it.
(https://i.imgur.com/HPnaXbxh.jpg)
(https://i.imgur.com/wl2p83bh.jpg)
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(https://i.imgur.com/lJK03ugh.jpg)
(https://i.imgur.com/HPnaXbxh.jpg)
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How is the pan if you are still using it. I am in need of a new 10". I have been using the Tfal skillets, but they usually end up with a bulge in the center.
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Yeah, I was looking at these the other day too. In need of a new 14" frying pan.
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Yeah, I was looking at these the other day too. In need of a new 14" frying pan.
I saw the 14" with lid on Amazon for something like $40.
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I have been using the Tfal skillets, but they usually end up with a bulge in the center.
See Frying Pro (https://fryingpro.com/why-do-frying-pans-bow-in-the-middle/#:~:text=In%20short%2C%20the%20technical%20reason%20why%20your%20frying,bowing%20in%20the%20center%20of%20pans%20like%20these.).
As usual, I don't agree with every statement but over the years I've changed my mind on various positions I've taken.
I recall almost buying a set of stainless steel frying pans that had a thick base of laminated metals to ensure even heat distribution.
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I ended up buying a 14in pan at Sam's for $30 while picking up other things there this afternoon. It's a lot heavier than the T-fal pan we had.
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I ended up buying a 14in pan at Sam's for $30 while picking up other things there this afternoon. It's a lot heavier than the T-fal pan we had.
Not sure what I would do with a 14" pan. 12" is as big as I have and rarely use them. What do you cook in it? I usually only cook for 2 maybe 3 at a time.
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I ended up buying a 14in pan at Sam's for $30 while picking up other things there this afternoon. It's a lot heavier than the T-fal pan we had.
Not sure what I would do with a 14" pan. 12" is as big as I have and rarely use them. What do you cook in it? I usually only cook for 2 maybe 3 at a time.
A dozen pierogies fits in the 14in pan perfectly.
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It is in good shape, but it probably only gets used 3 to 4 times a year. It is a crowned center, something I did not know when I bought it and something I do not like! If they have products with flat bottoms now, I would highly recommend them for long lasting wear!
How is the pan if you are still using it. I am in need of a new 10". I have been using the Tfal skillets, but they usually end up with a bulge in the center.
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It is in good shape, but it probably only gets used 3 to 4 times a year. It is a crowned center, something I did not know when I bought it and something I do not like! If they have products with flat bottoms now, I would highly recommend them for long lasting wear!
Bentley, GraniteRock may consider it a manufacturing defect and replace it at no charge. A Hexclad Service Representative said that they would replace a Hexclad center-bulged frying pan under the lifetime warranty. You don't have anything to lose by calling them.
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Are they supposed to be flat?
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Are they supposed to be flat?
I can't speak for Granite Rock. You'd have to ask their customer service people. But Hexclad pans are supposed to be flat.
That's kinda' moot for me, because my gas range isn't level so grease runs to one side.
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Are they supposed to be flat?
I can't speak for Granite Rock. You'd have to ask their customer service people. But Hexclad pans are supposed to be flat.
That's kinda' moot for me, because my gas range isn't level so grease runs to one side.
Are they supposed to be flat?
I have a 10" Granite Rock skillet and the bottom is flat on it.