Bayou Classic CI-7410, 10-Gal. Cast Iron Jambalaya Pot, Tripod Stand, and 2 Lift Hooks

So I'm not your average consumer for a jambalaya pot. I'm a practicing pagan, and very active in my local faith community in Wisconsin. Cauldrons are a frequently used symbol and tool in our practice, and I was looking for one that would be big enough to actually hold warm cider for a fall celebration. When I tried to find one to purchase, however, I discovered that large cauldrons run in the $500+ range, so was very discouraged until I started randomly searching Amazon for cast iron products and found this! When seasoned all over, this jambalaya pot looks almost exactly like what we think of as a classic cauldron. I bought it, seasoned it and used it at our festival to much applause. I would highly recommend this product to other pagans. Why shell out an extra $300 just to buy a 'cauldron' when you can just rename a 'jambalaya pot' and no one will ever know the difference?

A few notes on the logistics of owning this product.

1)It is huge. I read over the specifications, but was still amazed at how big and heavy it really was. When I was transporting it I was glad I have a station wagon type car, as it wouldn't have fit in a normal trunk.

2) It is heavy. I was able to lift it with difficulty, but to transport it longer distances really needed either a strong man, or two people each holding one of the pot-hooks (Don't loose those!) When it was full of liquid I would not have even wanted to try to move it. That would have been impossible and dangerous when the liquid was hot. If you need to transport the cauldron off the fire for serving you'll have to empty it first.

3) Before using it you need to clean and season it. While I've seasoned cast iron pans before, preparing my cauldron what a whole other story. I had to wash it in my bath tub as it was much too big to go in the sink, and then clean off the scratches the legs left on the bottom of the tub. There is no way to season this in a conventional oven, it would probably break it. To season it you really need to use an open fire. I was lucky that there was a camp-fire at the event the day before I wanted to use it. I spent several hours carefully wiping Crisco over the whole thing, which turned it a really beautiful black. While purists will tell you to use bacon fat to season, I found that vegetable based Crisco worked just fine. There were vegans in the group would would be drinking out of it and I didn't want to offend anyone.

4) The stand it comes with is adequate, but I was a bit worried about how sturdy it really was when I had it full of liquid over the fire. I ended up not using the feet that came with the stand, and sunk the legs as deep as I could push them into the ash of the fire pit. The entire time I had it over the fire I watched it like a hawk for signs that it might be tipping. It did fine, but I'd monitor it to be sure.

5)It takes a while to heat up when its full of liquid, but not as long as you would think. I was really worried the cider wouldn't heat fast enough, so I built up the fire very hot. This resulted in me finding out how very well this pot heats liquid. In under 10 minutes the whole pot was scalding hot. I ended up having to damp down the fire and add more cider to keep people from burning their tongues! Cider is the only think I've cooked in it, but from that experience I would say it works VERY well to cook in. The 10 gallon model is so large I am sure you could feed 15-20 hungry people out of it.

My only complaint with the quality is that the stand could be more sturdy. The vessel itself is very high quality. Its very thick sturdy iron, and seemed to heat evenly. The protective wax coating it was shipped with came off fairly quickly, and when seasoned it was really a thing of beauty. I'm considering investing in another, smaller, pot from Bayou Classic so as to have a more reasonably size cauldron, and one I could cook with on camping trips for a smaller group. I would highly recommend this product for both jambalaya fans and for pagans in search of reasonably priced working cauldrons.

THIS POT IS GREAT FOR COOKING ANYTHING, HEATS UP FAST, GREAT FOR CRACKLINS, STEWS, CHICKEN&NOODLES& ECT.ONCE IT HEATS UP TURN THE FLAME ON LOW AND LET HER COOK.

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This 10 gallon pot was perfect for cooking large quantities of chicken pilau for various fundraisers. The thickness

of this pot insures that it will be around for generations to come. The carrying handles make it easy to transport.

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This is exactly what I was looking for! I was especially pleased with the free shipping. Screwing the legs onto the stand was a little difficult, but if you oil the threads first, it's a lot easier. I agree that it would've been nice for the feet to be welded on, but it's not that big of a deal to me.

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Excellent!! Have enjoyed cooking in it. Just what I had in mind when I ordered it.

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Weston 42-0101-W Chrome Plated Rib and Potato Smoker Rack

I loaded the thing up with six half racks of baby backs. I think is is twice as much as the unit is designed for, but the results were very good. I'm not sure about the potato spikes. the spuds would cook quicker than the ribs...

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Rachael Ray Hard Anodized Nonstick 11-by-9-Inch Rectangular Skillet with Cast-Iron Flat Press, Oran

I have always wanted to try this cookware but truthfully have been too cheap! I finally got this particular pan and am in love with it! I will be expanding my collection soon I hope. For the first 2 weeks this pan was literally always on the stove. You can cook anything in it and clean up is awesome. The press helps cook meats faster than I've ever seen! Bacon goes from the fridge to crisp in literally 2 minutes! It makes awesome scambled eggs too. I cannot say enough good things about it. You have to try it to believe it!

I really like bacon but I've always had a hard time with getting it to cook evenly, that's why I purchased this pan. It really does a good job with heating evenly and the press keeps the bacon flat on the pan so the ends don't curl up and then not cook. I've also discovered that because of it's shape and non stick properties, it does a great job on french toast because you can put 4 slices in the pan at once and just like the bacon, it cooks evenly. My only complaint is that the handle on the press should have been made so that it doesn't conduct heat. After a while you have to use an oven mit to pick up the press. If the handle could be made to stay cool, I would have given it 5 stars.

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I am using this about four times as often as I anticipated, sometimes with the press, which works great, and sometimes without. Amazing the versatility that the shape of the skillet provides. Heavy, but not crippling. ;) I don't think anyone would have regrets about this purchase.

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After using this for a little over six months, I can honestly say there are both good things and not-so-good things. Love the size and shape that's the primary reason for purchasing. We used this skillet on average twice a week for cooking bacon and cook on a smooth cooktop surface. At this point, our primary dissatisfaction is that the center of the skillet has bowed inward a bit. Now the bacon in the center 4-5" of the skillet burns before the ends of each piece are completely cooked. Because we thoroughly allow cooking utensils to return to room temperature before washing them and always wash them by hand, this should not have happened. The bacon press is nice and heavy and does its job well. When using the bacon press, the bacon cooks much more evenly. I will probably try another brand of skillet to see if there's something out there that will hold up better.

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I ordered all of the Rachael Ray Pans and I have to say the quality is supurb. They clean up easily and do not stick. I bought the hard anodized or something like that. You have to cook on medium heat and no higher but the outcome of what you are preparing will make you proud. Try it I'm sure you will love it as much as I do.

Bull 24135 Steak Station Digital Meat Thermometer

This worked great for a couple months, and then one by one the wires connecting the probes to the thermometer shorted out. I was so satisfied with mine for the first month that I purchased one form my dad as well. About a year later all eight of the probes we had between the two of us are no longer functioning. The thermometer works great, but it is just a paper weight without the probes.

FoodSaver T02-0050-05 Quick Marinator 2-1/4-Quart Square Canister

As far as a vaccum canister it is far superior to round containers that are availible. The nice part being that it is a better shape for leaving in the fridge and stacking things on top of it.

The tray iself is made of some pretty thick plastic, its not a wimpy thing. Two parts, there is a lid with a silicone gasket around the edge and then the bowl of the tray. The bowl can be machine washed. There is a valve on the top with 3 settings. Open/Vaccum/Close. To use hook the accessory hose up to the valve in Vaccum mode and engage the pump. My 550 takes about 20+ seconds to evacuate the air out with about a pound of meat in the tray.

Its kind of weird but the top is held on by vaccum pressure so if the tray is emty and you grab the top only the lid comes off. But once the vaccum is pulled they are very well held together.

The tray can hold a good amount of food. I like the dimensions.

It is said that using vaccum makes things marinate faster. I'm not sure how true this is as I have never done a side by side comparison. But I have observed one thing. I was making some Jerky and I put one batch in the tray and vaccumed it and put the other batch in a non-vaccum container of similar dimensions. Left both overnight. In the morning when I went mix the meats up so it would marinate evenly all of the marinate in the vaccum tray was gone, it had been sucked up by the mean. The regular tray still had marinade in it. Same meat, same basic marinate (one had chili pepper for some extra heat). The strength of the marinade seem stronger in the finished product as well. So I guess there is something to it.

Either way when I marinate something for a short time I always use the vaccum (if for no other reason than to justify all the money I spent on it).

I own a FoodSaver Vac 1050 and I also had an earlier FoodSaver model which died from years of constant use. I have had the square canister for a number of years, in fact I now have two of them. Suffice it to say, they are a great companion to the vacuum sealer. As the title of the review says, this product is great for marinating steaks, chops, poultry parts etc. Your marinade is able to penetrate deeper into the fiber of the meat and thus you get a much more tender cut.

But I also keep leftovers and cold cuts sealed in this unit. It stores quite well in the refrigerator due to its compact size. Food really does stay much fresher in a vaccuum packed container and the canister is more convenient than constantly sealing, cutting and re-sealing vaccuum bags.

Because you will be able to maintain the freshness of your food(s) longer, this unit will more than pay for itself in no time. If you own a FoodSaver, this is a perfect companion.

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I have had four of these, and three have failed. The first two developed cracks, and I suspect that the dishwasher, in which I only washed the bottom part of the marinator as advised, warped and weakened them. After buying two more, the first two having been relegated to the potting shed as seed-starters, I have handled them with kid gloves so to speak, (no dishwasher), and the seal on one fails to hold for even a few hours. So far, so good with the fourth one. Whoopee. These are not cheap items, and even if they were less costly, a 75% failure rate is quite unacceptable. If they really functioned as they should, they would be fabulous for not only marinating in short order, but storing other items as well. All the round canisters and the wide-mouth jar sealer work exceedingly well, but I'll not buy any more "marinators" until there is a successful improvement in design.

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Basically, the FOODSAVER system is sound and well designed EXCEPT for the canisters which often crack. Many of us have urged Tilia to upgrade the plastic canisters, and so far they have refused. I do not put the canisters in the dishwasher, or even use harsh chemicals. One canister cracked, pressurized, on the shelf after a few weeks without being moved. When you call Tilia they will let you know that there is NO WARRANTY OF ANY KIND on their canisters, which tells volumes about how they view their own product.

Tilia blames their customers for the cracks. I am honestly sorry I did not heed the warnings I read by Amazon consumers before I purchased. I usually depend on Amazon customer recommendations for all my purchases. I have spent much money on Tilia accessories, and am now considering looking for another brand. Hope this helps, Ron

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I initially purchased these because I thought they would fit better in the refrigerator since they were not round, which they do. I also appreciate the fact that you have to turn a dial to release the vacuum so that it cannot happen by accident. However, because the dial is not recessed, the containers do not stack well on top of each other without using something as a shim between them. I wad up a clean kitchen towel into a snake and place it on the top of the lid before placing another container on top of it. This method seems to work fine for holding things in place.

I do not put these in the dishwasher, so I can't tell you how that would impact their life. I have had three of these for a couple of years now, and all of them still function as designed.

Overall, I like this product a lot. They work great for quick marinating of vegetables, something that I do a lot. I took off one star because they don't stack as well as they should.

18-Piece BBQ Grill Tool Set with Aluminum Case (Silver) (3"H x 19"W x 10"D (case))

The quality of the tools themselves is OK, the biggest benefit of the tool collection was that it comes with a full set (8) of corn skewers and a set of kabob skewers, the rest of the set is fairly standard fair although the handle design if more attractive than most. The biggest disappointment with this set was the "Elegant Aluminum Carrying Case", it is aluminum but it very cheaply constructed and didn't even survive being shipped without coming apart in a couple of places, I had to pop the face sheet back into place on both sides since the metal edges that are supposed to hold the face sheet in place are too flimsy to do the job. It simply will not last being used.

Swissmar Set of 6 Fondue Forks

These are excellent fondue forks, dishwasher safe, comfy in the hand, and elegant looking. I have both the "meat" forks (two barbed tines) and the "cheese" forks (three fork-like tines). The "meat" forks are superior for everything I have tried (bread, fruit, meat, etc) because they stab into the food easily and hold onto it. The "cheese" forks look nice and I haven't had any food fall off, but there's more effort required to spear your food. The "meat" style are best. Also, the "meat" style have little numbers on the butt of the handle for telling your fork apart from everyone else'sthe "cheese" do not. Amazon accidentally shipped me the "dark wood handles" version for one of my forks, so I got to look at those before returning themthey look a little cheap and not as nice. Also obviously not dishwasher safe. So go for black handles, "meat" style.

Nice set of forks. Solid, a little heavy (which you expect in a fondue fork if its built well). Long, thin, SHARP points. The wood feels nice too.

Only one complaint. The numbers 1-6 are cut into the ends of the handles, and you cant see them in dim light. They really need some white inlaid paint or something to make the numbers stand out.

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They were just what I was looking for. We were having people over for fondue and our set came with only 6 forks. These forks were of the same quality as my original ones and work perfectly for my dinner!

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Mr. Bar-B-Q 18-Piece Stainless-Steel Grill Tool Set

In theory this is a nice set, and I like all of the different tools -but I bought this as a gift, and I'm going to return it. It just looks too cheap. The wooden handles are chipped in some places, there's almost no finish on them, and the plastic case is really flimsy and cheap looking. Perhaps if I was buying them for myself I wouldn't mind, but I'd be embarrassed to give this as a gift.

The plus about this set is the sheer number of things you get. I especially liked the idea of getting a set of knives with this....

The minus is just about everything else. The case is cheap shoddy plastic. The large tools are all TOO LARGE and bulky, I found them to be rather unwieldy. The worst thing about them, believe it or not, is that the rubber grips STINK to high heaven. They must off-gas like crazy or something because I found it to be seriously offensive (it's a very chemical sort of odor, I ended up cutting the rubber off from the most-used tools and throwing it out). The basting brush is COMPLETELY USELESS the bristles are made from a plastic-based material, so guess what happens when you try to baste a hot piece of meat? They melt, if you're lucky they just melt together and not right into your piece of chicken...This probably matches the smelly, off-gasing rubber gribs in terms of stupidity...Anyway, I would recomend getting some other tools, they are probably more expensive for a reason..

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My husband was very pleased with this set. It is the best one yet. The handles are great to grip and the set is easy to use. They wash clean easily. This is a great product. I would recommend it to anyone who loves to grill.

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Product description said "Made in the USA", but when it arrived it said "Made in China" all over case and each individual piece. I returned it without using. For $20 or less I can get a crappy barbeque set made in China. I don't care what the brand name is.

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This is an awesome set!! My husband and I use it all the time. It looks great and can really take a beating.

George Foreman GRV80 Contemporary Grill with Extended Handle

This is my fifth George Foreman grill. It is the largest I've purchased over the years. I use the grill several times a week. It heats well and food grills uniformly. I find this particular model to be easy to use and it has held up better than the cheaper models. My biggest issue with all of the grills I've purchased is the cleaning. The plates don't come off, so you have to be careful when washing them so that you don't get water where it shouldn't go. The grills are made well, so it is pretty hard to get water inside the apparatus, but it is still a bit of a chore to scrub. Highly recommended if you want something that will quickly grill a juicy piece of chicken, vegetables and more.

I just got my george foreman contemporary grill today! On the picture it looks white but its really silver. I've already cooked chicken, shrimp, salmon, corn on the cob, and a quesadilla. It's awesome! Soo much fun! Cooking surface is 80 sq inches and it's small enough to fit on our kitchen counter without looking too bulky but big enough to cook for me, my wife, and my 5 year old son. I tend to over cook my food because i haven't gotten used to it cooking soo fast but I'm starting to figure it out. I think I'm going to start preparing my food in the morning (marinating meats, cutting vegetables and whatnot) to cut down cooking time even more! Cleaning is simple enough...just wipe down the hot grill with a sponge and dry off with a kitchen towel. Me and My wife are on a diet so this grill is going to make it easier to keep us on track! Highly recommended to anyone!

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I've had my George Foreman GRV80 for six months and am completely satisfied with it. I use it at least five times a week for my family. I make everything from fish sticks to pizza on it! It only has one setting (very hot) so I'm limited to what I can make. As a "starter" grill I think this one is great. The nonstick surface makes clean up easy. If you want to do more things with your grill (i.e., make pancakes, cookies and waffles) then I would look into getting a grill with interchangeable plates. I also like the sloped grill so all of the fat drips away from the food. Today I made bacon and was amazed to see how much fat was in the drip pan! Another great feature is the large cooking surface. It's plenty big to make hamburgers for 4-6 people and two paninis at the same time. For the money you can't beat it.

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I've had about 5 foreman grills so far. I probably used it at the most 3 to four times a week. After about 9 mo. of use the teflon coating starts peeling off the grill. Can't think that's healthy, so I throw it out and buy a new one. It's happened to every one I've purchased. The grill, grills fine, I just wish I could find one that holds up better. To expensive to keep replacing.

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I got my grill a month ago and love it. I was reluctant to get one because some of the reviews said it's really difficult to clean. May I suggest that you clean the grill while it's still very warm. If you let it cool down the food particles sticks to the grill. Just warm it up again and you can clean it up in a snap.

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Lodge Logic LCC3 Pre-Seasoned Combo Cooker, 10.25-inch

To preface, I'm trying really hard to be a "good cook" but don't have a lot of experience, and I can't justify spending thousands of dollars on a budding hobby. So, when it came to replacing my flaking non-stick cookware, I researched for months before deciding on a hybrid set of copper-core stainless and Lodge cast iron. I read dozens of reviews and was intimidated by the extra care required by cast iron (I'm a wash-and-wear type). But, Lodge is so cheap comparatively and still really respected as an industry standard, that it's hard to overlook.

I initially purchased the combo cooker, a 5qt dutch oven, and a variety of skillets. The cookers arrived in their Lodge packaging and were quite secure, but the skillets definitely were shipped loose. Fortunately they survived the jumbled journey fine, but I can see what other reviewers suffered with regards to skillets scraping each other or breaking out of their boxes they are only a few steps shy of being insufficiently packaged. Free shipping is a great offer though.

The pieces were just what I expected after having read the reviews heavy, uneven in color/preseasoning application, and rough like sandpaper. Several reviewers I read were upset by sticking of initial cooking attempts, specifically because of the cat's tongue-like feel of the basin surface (which Lodge's website says is a normal condition). Responders suggested a few home seasonings prior to cooking, but I was impatient and followed one piece of advice spefically: go to my local bulk goods store, buy ten pounds of ground beef, and cook it in my new cast iron. I ended up also getting four pounds of bacon for good measure, and spent three hours cooking batch after batch of ground beef and bacon in every piece I'd purchased.

The plan worked perfectly by the time I had finished cooking, drained the oil and scraps, rinsed the pieces with hot water, and towel dried, the insides of the skillets were smooth as satin. The beef fat had left a gray film that made the skillets look instantly "used", which is a benefit I'll have to get used to (not being able to polish them back to a "new" looking state). The bacon stained the cooking surface a bit worse in bacon-shaped shaddows, but I saved the bacon grease and used it for weeks to brush on the pans prior to use. I've cooked on the cast iron many times since (just dislodged a perfect batch of cornbread this morning), without any sticking during or after cooking. The several weeks of bacon grease was unhealthy, sure, but a great patina starter I now use a spray or a light brush with butter with no problems.

More Pros:

The skillets keep food hot for more than an hour, but yet are not dangerously hot to handle from the oven or stove. I'm going to purchase the handle pads now, but so far I've been using those old loom-woven potholders I made at summer camp with no added discomfort relative to other pans.

The skillets are so versatile! I heat them on the stove to melt butter, toss in some whole garlic cloves, pop in the oven to roast, and bring right to the table for a hot appetizer on toast. They have a vintage-y, industrial charm that allows them to mix and match smartly with existing serveware, and I love the stove-to-oven/broiler convenience.

Food cooked on cast iron really does taste better. I was skeptical because all food tastes good to me, but a few friends and I conducted a "Test Kitchen" on Aebleskiver pans, pitting a teflon against a cast iron. My friends' husbands consistently chose the cast iron-cooked pancake balls citing their crust and flavor to be preferable.

Lodge designed their lines efficiently. The 10.25" lid fits the 3qt Combo Cooker base, for example, allowing me to purchase one lid for several skillets.

Cons:

Duh, they're heavy. I'm talking two-hands-heavy. It's a drawback for sure, but nothing's perfect and I know the heaviness is directly related to all the reasons I really like my cast iron.

They're quirky cast iron doesn't like soap, doesn't like sudden temperature changes, and likes to stay very dry. But, like good table silver, the more the cast iron is put to use, the more forgiving and less tempermental it becomes.

I'm back to purchase more pieces, because Lodge cast iron has exceeded my expectations and caused me to take a sentimental approach to cooking how many Thanksgivings will I reach for this dutch oven?, I wonder. A cook with cast iron in his or her hand is at once an intimidating force to be reckoned with, and a comforting vision of timeless domesticity. Thanks to Lodge (and Amazon!), I can live up to that image with few qualifications and little effort.

Simply put, this is the best-designed piece of cookware you will ever use. Chicken fryer, dutch oven, skillet... use your imagination. The 'bottom' half is an excellent deep sauce pan in which you can make a decent sized batch of spaghetti sauce or chili, the 'top' half is a perfectly proportioned skillet. The sides are high enough and have a slight curve so that you can use it as a saute pan and low enough to serve as a griddle. I only have a small hot-plate in my apartment and I use this combo as a stove-top oven. Skillet-side down, it makes great baked chicken, deep side down it makes pot-roast. I couldn't be happier.

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if you are just outfitting your kitchen, start with this pan. Especially if you are cooking for 2 or 3. The 10" deep skillet is one of the least expensive, decent fry pans available. You can do a dutch apple pie with the lid on in the oven, you can cook eggs, pancakes, french toast on the lid. If you are cooking for 4, and want just one fry pan, get the 12". Otherwise this pan does it all. Roast, fry, oven and stove top. The pans are tough, mine is going on 20+ years.

Downside, takes a bit more oil or grease than a Teflon pan, but then if you own a parrot you already know you can't cook on Teflon. Makes you wonder how good it is for the rest of us.

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Penned for my very own baker, KTdid: Learned this from Tartine Bread by Chad Robertson. You bake your bread in the oven inside this combo cooker. Preheat the combo cooker. Take it out and place your bread dough inside. Place the lid on. Bake once you have lowered temperature to what you find works for you. Lid off for approximately the last half for that deep brown crust. Ovens dry bread out. This "steams" it like a real baker's oven. Simple. Just wear mitts/gloves and use the hot pads. This gets very hot. High temp baking. A delicious bread and that wonderful crust you get in a baker's oven.

Even though this is a pre-seasoned cooker, I learned from a Cook's illustrated article on seasoning cast iron(January 2011 edition) that Flax Seed oil works best for seasoning cast iron. Gives it a real non-stick and tough coating. Cook's describes it as " a slick surface so indestructible that touch-ups are almost never necessary." Check it out on their site if you can't find that issue of their magazine article. Worth a look for any who have a collection of even older and abused cast iron pans and pots. Works to make them better than they were new. Takes some time to season, but once done it is a charm that will last and last.

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My niece and daughter are great cooks and have a variety of cookware All Clad, Calphalon, etc. However overtime their cookware has not worn as well -they both have children and do not have time to "baby" the pots and pans. I purchased a number of cast iron cookware pieces for them -they are raving about this cookware. Heavy, great heat distribution, easy to clean and care for. So far the cast iron cookware is beating out the competition in value and function. We are purchasing sets for ourselves and also for our other children.

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Zojirushi EB-DLC10 Indoor Electric Grill

i have attempted to find a viable indoor grill for several years; unfortunately for me, the search has been conducted by purchasing unsatisfactory products.....less expensive electric grills, the finest cast iron grilling pans the gamut failed because of inadequate heat or tendency to stick or both.......then, the elation of zojirushi the heating element is much heavier and thicker than other electrics, and the resulting searing and grilling power approximates natural open pit cooking and nothing sticks better engineering is worth the extra money.

I like how hot the grill gets and the size of it. I dislike how greasy everything gets and the fact that I cant put the tray in a dishwasher. Instructions suggest to wipe it with soft cloth but its pain to clean all the grease off.

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,The indoor electric grill is easy tomuse and clean. Using the grill Ids me in eating healthy.

I use it just about every day.

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This is best indoor grill we have ever used. The ONLY negative thing I can find to say about it is that you have to clean it right after it cools off. Make sure you have a soft scrub pad and some q-tips. It will make clean up a lot easier.

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It was more money than I had planned to spend, but when I read that it was 1500 watts that sold it for me, as I really wanted to be able to sear meat on high heat. It cooks great with beautiful grill marks and surprisingly very little smoke. As another review said, if you following the cleaning directions, it cleans beautifully! I have back problems so it's difficult to stand at the outside grill. I put it on a rolling cart and it works perfectly. I will look at other products made by this company as well.

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