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More on this product: Features | Similiar Products | Editorial Review | Description
Customer Reviews of Rachael Ray 9-1/2-Inch Cast-Iron Oval Fajita Pan, Blue
Customer Rating:  Summary: Perfect size for a small snack Comment: I bought this pan to use primarily to make quick omelets. Like other porcelain cast iron pans, this holds heat well and seems to heat evenly. If it seems like something sticks, soaking for a few minutes after cooling is usually all that is needed to easily clean up. Unlike the Rachael Ray cast iron dutch ovens, this pan has no plastic parts, and is thus oven safe at higher temperatures. This is a good weight and is easy to use. Customer Rating: Summary: Love the pan Comment: This pan is great. Hold the heat well. cooks evenly. cleans easily More Reviews Sauté steak strips with sliced peppers and onions for sizzling spicy fajitas with this 7-by-9-1/2-inch oval fajita pan. From Rachael Ray's new line of cookware, the elongated shape of the pan offers a neater fit on the burner than a round pan. The pan's low sides enable the chef to pour contents directly onto a tortilla for quick fajita wrapping. To keep contents warm without burning, the pan adapts for oven use. The folks at Rachael Ray crafted the fajita pan in cast iron. The attributes of cast-iron construction include unmatched durability against warping and breakage, superb heat retention, and even heat distribution. Porcelain enamel coats the cast-iron pan, eliminating the need for pre-seasoning on the pan's interior that other cast-iron pans require. The pan is cast with a 7-inch handle for transporting from the burner to the table. A hanging hole perforates the pan's handle for storage flexibility. To clean, allow the fajita pan to cool before handwashing in warm, soapy water. Avoid abrasive scrubbing pads and cleansers that might damage the enamel. Dry the pan immediately after washing to prevent rust. A limited lifetime warranty covers this item. The full fajita pan measures 16-1/2 by 7 by 2 inches. Made in China, the pan weighs 4 pounds upon shipping. --Jessica Reuling 
Choosing Appliance -> Convection Ovens Convection ovens allow you to bake more foods (cookies, muffins, etc.) at once with even browning, but without the need to shift and rotate pans. A convection oven is the same as a conventional oven except a fan is installed in the back interior of the oven. The fan is used to blow and force the heat to circulate in the oven and around the food, thus eliminating the need to rotate and shift pans. In reality, though, even with the most expensive convection ovens, you will still need to rotate your foods, because there will always exist still hot spots in the cavity, because the cavity is small. Don't compare home convection ovens with most commercial convection ovens used by bakers and small food manufacturers, because their commercial ovens are much larger than home ovens and commercial ovens don't have any hot spots and therefore, there's no need to shift and rotate pans. Choosing Appliance -> Energy-Efficient Refrigerators The EnergyGuide label on new refrigerators will tell you how much electricity in kilowatt-hours (kWh) a particular model uses in one year. The smaller the number, the less energy the refrigerator uses and the less it will cost you to operate. In addition to the EnergyGuide label, don't forget to look for the Energy Star label. A new refrigerator with an Energy Star label will save you between $35 and $70 a year compared to the models designed 15 years ago. This adds up to between $525 and $1,050 during the average 15-year life of the unit. Rachael Ray 9-1/2-Inch Cast-Iron Oval Fajita Pan, Blue
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