Precise Heat 3-1/2-Quart Surgical Stainless-Steel Oil Core Skillet

Buy this now! I've had this product for a few weeks now and LOVE IT! For my daughter, I purchased the $4K set of waterless cookware and oil coil skillet from Saladmaster and have been so impressed with her new way of cooking but could not afford another $4K. I did my research and ended up here for the oil coil skillet (not many choices out there). For LITERALLY a fraction of the cost, I went with this skillet and am so happy. Cakes, brownies, healthy caseroles, fish, vegtables, etc. are so good, convenient and good for us! It does take some getting used to and the cookbook that comes with it is pretty much worthless. I never knew fish,vegtables and rice dishes could taste so good-- I have so missed out on healthy and tasty food for most of my adult life. I was brave and tried frying eggs today and it worked just fine by using an olive oil mister so this isn't truly greaseless but there are healthy alternatives!! Splurge and purchase waterless cookware recipe books and hunker down with youtube.com to learn how to use this and any other waterless cookware. My ONLY COMPLAINT is that the text on the temperature gauge are too small. Enjoy!!

This pan is amazing. Great quality at an affordable price point.

great cooking, heavy, easy to clean ....Compared to Saladmaster Brand and decided to try this first. Steal at this price and can avoid the home show sign your $'s away sales pictches on other manufactures out there.. Satisfied with quality and cleanup. Very little water or oil required. A slight adjustment in preparing. Watch foods in the beginning more closely until you know how this operates to prevent sticking. Be careful with steam when removing the lid.

This is rated 4 star ONLY so that I will read it.If I am unable to return this unit the rating will go down."Waterless" cooking was born in the 1950s, an era when the typical American housewife wouldcook their vegetables by boiling them in a pot of water and then pour the water down the draintogether with most of the soluble nutrition. Waterless does not mean waterless in theabsolute sense (as in frying bacon, or in not using water or oil as you would in any stainlessskillet) but in conserving the nutrition. So traditionally to usewaterless cookware you place a small amount of water (less than 1/4 inch) together with yourvegetables and heat on a Medium flame until steam is escaping around the rim of the lid and thelid begins to rattle. At this point you turn flame to Low and continue to cook your food. Asthe temperature of the vapor in the pot cools it will contract forming a partial vacuum thatwill pull the lid down sealing in the nutrition and flavor. So waterless cooking is theopposite of pressure cooking and is similar in a way to that of a crock-pot.Moisture condenses on the lid and runs down into the rim of the pot. To function properly asignificant part of it must remain there for the vacuum seal to be formed and maintained.Finding the precise heat to continue cooking while maintaining the vapor lock is a bit of an art.The shape of lid with the flat area near the rim is the signature of a waterless set that willmaintain a vacuum seal as described above. It is DECEPTIVE in its APPEARANCE and NOT FUNCTIONALon this product.The flat area near the edge of the lid should be met with a similar area on the skillet itself,it does not. There is relatively flat ring which is only about four millimeters wide upon whichthe lid sits, however, that SLOPES OFF and down to the vertical inside of the skillet. This slopewith the action of gravity and the surface tension of the water draws off the water in the rim.It is expensive to form steel to the near right angle necessary between the flat of the rim andthe vertical side of the pot or skillet to minimize this. So marketeers have taken the oppositeapproach by adopting the idea of 'splatter-less rim waterless cookware' in their dreams.Also, the lid valve on my unit did leak slightly when in the closed position, it did howeverwhistle in the open position.If one is willing to forgo the idea of cooking at low pressure one could still obtain greatbenefit from cooking at lower but still safe temperatures (180 to 210 degrees F). I did not testthis idea extensively. However, with nothing in the skillet I did set the temperature control to 300degrees and using IR thermometer noted that the mechanical controller would regulate clicking offat 320 and clicking on at 280. Precise: A 40-degree range, really?Other reviewers complained of oil leaks and splatters from the core. The purpose of the oil coreis to provide an even heat [not precise heat) (this is usually done with aluminum plate betweenlayers of steel). My unit may have been improved as there was a drip pan for the oil that may comefrom an over pressure release. The pan would not however stay attached and would continue to fall off.There is no provision for replacing oil in the core and requires a warranty return. Lifetime it is NOT.On the PRO side. If you just want a conventional oil-core stainless steel skillet:I like that it is made in Korea (rather than China), it looks BEAUTIFUL and professional.EDIT 2020-09-22 My unit was 1450 Watts as opposed to the 1300 Watts mentioned in the description.UnbeatableSale, Inc fails to communicate, however Amazon has granted my A to Z claim.

Ordered this pan for my wife for Valentines day 2010, which in itself made me a little apprehensive after the birthday vacuum fiasco many years back.Seems women don't always appreciate getting tools on special occasions. Who knew ?Arrival: Double boxed and well protected, the wife carefully opened the containers. Enclosed was a beautiful pan wrapped in a protective plastic bag and dripping in oil. Oh-Oh, recalling a few closing reviews about leakers.Not to worry, the instructions mention washing in hot, soapy water to remove oil residues from the manufacturing process. OK then..still, why make such a beautiful product and not take the time to clean it a bit ?Anyway, we cleaned it and re-arranged cupboards to give it a safe place from dings. Put it away until today when we pulled it down to cook a few hamburgers.Some of the write ups mentioned a lack of heat control accuracy as well as extended time to heat so I instrumented the new pan by inserting a digital thermometer probe through the lid vent and set a digital kitchen timer to count up.Pan on. Temp rise was pleasingly quick - about 11 minutes from room temp to 350 F. The pan kept going...and going...at 405 F ( remember, it's set to 350) oil begins leaking out of the top rim and the handles where expansion vents are located. I chicken out and turn dial to 250. Now 13 minutes since pan on temp is 425 F and still climbing. I turn the dial to off , power light stays on. Oil continues to leak. I continue to wipe.It continues to heat. Finally it begins to smoke. Temp now 441 F. Pulled the plug and used the stove to cook our burgers.A beautiful pan ruined by poor manufacturing quality control, a real shame on them. I won't be trying anything from Precise Heat again until I've heard they got their act together.Needless to say, this is going back. I ordered thru Amazon rather than one of the less expensive on-line stores just in case this happened, it turns out now to have been a wise choice. Amazon makes returns easy and covers the return shipping too.