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.

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.

I don't know who doesn't like to see bacon cook!

I gotta ask, what's the difference between a fry pan and a sauce pan?

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!

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.

Nice item to test. We all see the commercial and wonder are. They for real

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. 

Mudflap

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.

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.

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

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!

I would have been all over that burger, that nice thick slice of onion. What kind of cheese did you use?

"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. 

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?

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!