Magnalite Classic 10-Quart Covered Stockpot Review

Average Reviews:

(More customer reviews)When my mom cooked for us while we were growing up, she used Magnalite pots. That's one of my sensory memories: Mom tapping the spoon on the side after stirring something, making a deeply satisfying DONG sound (uhhhh, the pot, not Mom). She lost all her Magnalite pots in Hurricane Katrina, so when my parents bought a new home, my siblings and I got my Mom the whole Magnalite set and this pot to set her straight again. She was ecstatic to have something familiar again, and she's still as happy nearly two years later. OK, she's not constantly as happy. Sometimes she gets mad at my dad when he feeds the dog jelly beans. But still. Totally worth it.

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Product Description:
Magnalite Classic 10-Quart Covered Stockpot. Includes 1-Each Magnalite Classic 10-Quart Covered Stockpot.Magnalite cookware feature vessels and lids constructed from hand-poured cast aluminum.The vessels feature a thick base that won't warp.Heavy domed lids lock-in moisture, transfer heat from the vessel side wall, and help facilitate convection style heating.Features phenolic handles and lids which are oven safe to 350 degrees.Line has earned a loyal user base who appreciates its uniquely even heating.

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Emeril Pre-Seasoned Cast Iron Vertical Poultry Roaster Review

Average Reviews:

(More customer reviews)This is a very well made pan.The surface is not as nicely finished as a Lodge product (number one in my book), it is manufactured in China.But the quality is decent and this pan will probably last forever. This in turn makes me wonder if I will regret this purchase.I've used it only once and to be truthful the "infusion" seemed to make no impact on the flavor of the chicken.Maybe I'm just at an age where most of my tastebuds are dead or perhaps I need to find some better recipes. For those who adore beer can chicken cooking this pan will probably be a big hit.
If you want to get a perfect finish on this pan rub it with a generous coat of shortening, warm it very slightly on the stovetop and then pop it into a 500 oven and turn the oven off.I always seal my cast iron just after baking homemade pizzas when the oven is super heated.Just don't put a cold pan into a hot oven.The surface will be glossy and perfect.You better have a good exhaust fan though, as the fumes are not too pleasant.

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Product Description:
The cast iron Vertical Poultry Roaster is bound to become a staple in any kitchen. The center volcano-well has been designed to contain your source of infusing flavor; it's perfect for beer, wine, ginger ale, citrus, herbs, salts and spices and more! This roaster perfectly heats your bird from the inside, while infusing flavors and moisture. The deep base is perfect for root vegetables. The convenient pour spout makes for easy transfer of vegetables and easy cleanup.

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