Paula Deen Porcelain Cookware Review
- Set Includes: 1qt.cov. Saucepan, 2 qt. cov. Saucepan, 6 qt. cov. Stockpot, 2.75 qt. cov. Saute, 8″ Skillet, 10″ Skillet, 5 Piece Measuring Spoon Set
- Colorful speckled porcelain exterior will enhance every kitchen from contemporary to traditional. This attractive exterior is durable, stain resistant and a breeze to clean.
- Heavy gauge construction heats up quickly and evenly. Durable DuPont Teflon® Select nonstick interiors provide easy cleaning and long-lasting food release.
- Color coordinated, dual riveted, soft-touch handles are designed to provide a comfortable, secure grip. Stylish copper plated rings are attached for hanging convenience. Oven safe to 350°F.
- Tempered glass lids lock in flavors and let you watch your food cook without lifting he lid. Copper plated knobs add a punch of color and sophistication to spice up your kitchen.
How to paula deen porcelain cookware
This paula deen porcelain cookware set of cookware was great when I first started using it. It was non-stick as described, heated evenly on an electric stove and overall I was pretty satisfied with it. After using it for a year, my opinion is beginning to change. The handles on the pots keep coming loose and have to be tightened every couple of uses. The non-stick bottom, although I have been very careful to avoid scratching or damaging it has started to peel off in little bubbles. The bottoms tend to get burn marks that you can’t scrub off even with some serious elbow grease. I think when you buy these, you are buying the name. You could probably get a similar item for much less money at your local superstore. Not thrilled.
***** Paula Deen. These pans are simply just gorgeous. I have the Blueberry Speckle, and it’s a very pretty blue porcelain with a black nonstick interior.
**** Cast Iron. Even when it’s new, there’s nothing gorgeous about cast iron. Heft is usually its middle name.
***** Paula Deen. The rubber-ized handle matches the blue external. It is nonslip and comfortable to hold. And, it doesn’t get warm. You do have to be more careful that the handle doesn’t wander over a temperature source, though, as it would be damaged. The handle is usually solidly riveted to the pan with two rivets. It might come loose ultimately or with banging around, but it isn’t put together in a flimsy manner.
***** Cast Iron. The handle gets very hot, but it’s also indestructible and part & parcel with the bowl of the pan. No separation panic.
HOW FOODS FRY:
The Paula Deen heats up a little faster than the cast iron, and cools down faster than the cast iron.
***** Paula Deen. No oil needed for either the eggs or the burger. The eggs cooked beautifully with no browning around the edges. If you LIKE a fried egg with crisp edges, then this may not be the pan for you. The burger browned nicely. Eggs and burger launched for serving completely and smoothly.
**** Cast Iron. At least a minimum brushing of essential oil is needed for both eggs and the burger. Eggs more likely to dark brown unless you’re watching thoroughly and use more oil. Burgers brown nicely. Foods definitely doesn’t slide off the pan like with a nonstick. The need for oil could be a concern if counting calories or watching cholesterol.
*** Paula Deen. Maybe it’s because I’m used to my cast iron pans – which I have in sizes both bigger and smaller than the Paula Deen 10″ and 8″. A gas is experienced by me stovetop, and I had been annoyed when I couldn’t flip the egg or flip the burger without holding onto the fry pan handle. When I tried to flip them one-handed, as I always do with the cast-iron pan, the Paula Deen pan skittered off to the side of the burner and the bowl tilted up (the handle tilted down). In addition, it was almost impossible for me to position the smaller frypan so that it would sit on stovetop without tilting (every stove is different). Perhaps you are saying, “Well, get a grip, and use the handle like you’re supposed to.” I’m not arguing with that, but I’m spoiled by the cast iron pans and I got annoyed.
Even just sitting in the stovetop, it is simpler to tip than nearly all pans. Maybe the deal with is too heavy for the base.
The 10″ pan, by my measurements, is: 9.75″ diameter at the top rim; 6.5″ diameter for the toned bottom; 7″ handle.
The 8″ pan, by my measurements, is: 8″ diameter at the top rim; 5.5″ diameter for the toned bottom; 6 1/8″ handle length.
***** Cast Iron. Stays where you put it, whether you are flipping or stirring.
This fault is the reason I took one star off my overall rating of the two Paula Deen fry pans I have. The handle seems too heavy or the physical body is not heavy enough, to counterweight each other.
**** Paula Deen. This is nonstick. Per the directions that came with the fry pans, you can use “low to medium temperature only”. You cannot do a proper high-temperature stir-fry in a non-stick pan. Due to the rubber-like handle, the Paula Deen fry pans are cooker safe to only 350 degrees. However, these restrictions apply to all nonstick brand names, so it wasn’t a deduction from my overall rating. I’ve just deducted a star for this comparison.
Please also note that any PTFE non-stick pan has a caveat for food preparation with “birds or small pets in or near the kitchen”. The nonstick coating can “emit fumes harmful to birds”, even though you are NOT utilizing a high heat. In particular, though, smoke from burning meals or overheated oils (including butter) “will create dangerous fumes which a bird’s respiratory system cannot handle”. This is covered in the Paula Deen directions that came with the fry pans.
***** Cast Iron. Can take any temp you throw at it. This includes any oven temperature.
***** Paul Deen. Extremely easy clean-up. Definitely no soaking needed. Of course, you need to use no-scratch utensils when cooking and no abrasives when washing. The fry pans are not dishwasher safe.
Paula Deen pans have a lifetime warranty for “normal household use”. This does not cover “damage caused by accident, misuse, abuse or commercial use. Scratches, spots, discoloration, damage from overheating or damage from use of automatic dishwasher are not covered.”
***** Cast Iron. Maybe it’s just because I’m used to it, but I find cast-iron easy to clean. A steel mesh scrubber and hot water takes off everything without hurting the pan. (You don’t use soap on cast-iron, as the soap can be absorbed by the pan and influence the taste of food cooked afterwards.) Not dishwasher safe, as you’ll get rust on it and it possibly won’t get all the foods off it in any case. (Rust is just scrubbed off.)