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    September 18, 2012
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carose2's Reviews
 
 Starfrit Light Cast-Iron Stir Fry Pan, 12 inch
Starfrit Light Cast-Iron Stir Fry Pan, 12 inch
Starfrit Light Cast-Iron Stir Fry Pan, 12 inch : Revolutionary technology with the durability and heat retention of cast-iron to add flavorful crisp texture and durable ceramic-coated interior for nonstick performance. This Starfrit stir fry pan ensures easy release, without the maintenance of cast-iron. Lightweight, easy to lift and transport, with half the weight of traditional cast-iron pans. Heats quickly and cleans easily. Preferred by food connoisseurs for healthy cooking using a very small amount of oil, the chemical-free, reinforced ceramic-coated surface is PFOA- and PTFE-free. This cast-iron fry pan is heat-responsive to stir fry vegetables, brown meat or saute, and has high sides to deep fry potatoes, chicken or seafood. Riveted stainless-steel handle and helper handle stay cool to the touch. Oven-safe to 450 F to cook or keep food warm. Suitable for all cooktops, including electric, ceramic, glass top and induction. Hand wash. 5-year manufacturer warranty. Product Features Cast-iron that is 50% lighter than traditional cast-iron, with ceramic-coated nonstick interior to provide a healthy, lightweight alternative to cooking The durability and superior heat conductivity of cast-iron adds flavorful crisping to foods Heat responsive to quickly stir fry, brown meat, saute or deep fry Easy-release nonstick interior lets you cook using a very small amount of oil Durable reinforced ceramic-coated surface is PFOA- and PTFE-free Riveted stainless-steel handle and helper handle stay cool to the touch Oven-safe to cook or keep food warm
 
Overall ratingĀ 
4 / 5
4 / 5
good product
PostedSeptember 18, 2012
Customer avatar
carose2
fromMill Valley CA
Gender:Female
My Cooking Level:Intermediate
When I'm in the Kitchen, I become: Self-proclaimed Gourmet
I appreciate the light weight of the pan but it has a more wok like shape in the slant of the sides which I didn't expect. This means you have less bottom and more sides and that reduces the stated dimensions of usable cooking space at the bottom. Also, because the surface must be preserved (the directions are like that for an old Teflon coated pan) I feel that I can't stack two of them; they really should be hung on a rack separately and I only have shelf/drawers for my pots and pans. An old-fashioned HEAVY iron pan could handle knife cutting in the pan, metal utensils, and stacking just fine. I like that I can use a lower heat to cook and it cooks evenly.
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