IF IT EXISTS ONLY ON TV IT’S NOT WORTH IT — WHY?  —  PEOPLE ARE LAZY— It was Barnum's accountant who coined the phrase “ Theres one born every minute”  —  Suckers are born all the time and the TV carrier is the magnet that draws them in, because it extols the critical factor many that suffer from laziossis — simply stated ,  most just overworked,  rarely prep or cook in quantity and people looking for the easy way out especially if it is some secret form of non-stick in colors. By the way it was Barnum’s accountant and business advisor who first said it, not Barnum. Go look it up— 

I understand and you should realize there are many different kinds of chefs on TV, those who show you how to cook, the few greatest are by the Caballeros, who feed the world, and compete on a reality show  ( CHOPPED IS LEGIT) and then there are those who show you how to buy products they Endorse for commissions.  

Here are examples of Selling Chefs — and the crap they push — and then another segment is the deep jealousies and spite some have with each other just tying to be exceptional.





🤑     QUEEN OF CON  — MARTHA STEWARTS TV SHOW  —   Was just plain old boring entertainment value and money making — The out of sight people did the workups — she just followed the script —    Her production help at the end of her show for support people were longer than her commercials.   And a football stadium size garden, she had a bigger garden than your Wal-Mart store produce.

IN 2022 — Macy’s just recalled Stewarts endorsed line of Chinese Dutch Ovens, all 962,000 of them for safety concerns. By order of the Consumer Product Safety Commission of the United States, they were chipping away around the rims and blowing off pieces  like shrapnel.

IN 2016  all of her endorsed junk same thing happened with her line of cheap Chinese Pots and pans whose handle rivets flew off when hot like bullets.  The commission then recalled 125,000 of the ten piece expensive pots and pans sets.

She will market anything she gets paid for — 

PERSONAL WITH MARTHA STEWART —  Queen of the kitchen,  Americas,  80 year old darling,  prolific cookbook author, curator of  “ good things," successful businesswoman, and let's not forget that one glaring résumé anomaly — ex-con when she got caught illegally insider trading stock.  

She's a living legend who has built an impressive lifestyle and media brand, beckoning us with her mouthwatering recipes and Pinterest-worthy crafts.   All for sale and with total appreciation of herself. 

Whether she's whipping up comfort food with Snoop Dogg, or putting together a stunning multi-course holiday feast, we can all agree that Stewart makes it look easy, albeit with the help of three assistants and a garden staff larger than the WhiteHouse or the Atlanta Hilton — 

Visions of her daily meals bring to mind meticulously arranged plates of homegrown organic produce, farm-fresh eggs, and maybe even meat she's butchered herself.  Why not?  She is Martha Stewart, after all.  A culinary supreme being.  The rest of the article got so boring, I deleted it — 

Martha Stewart drinks green juice. Every Single Day.   When it comes to green juice, Martha Stewart is very serious. Her go-to blend includes ingredients fresh from her greenhouse or garden (of course). Stewart explains, "I grow my own spinach all year round. I grow my own mint, my own parsley, generally my own cucumbers, my own oranges and lemons, and I always put an orange or a lemon in the juicer for that fabulous taste." She might also throw in ginger, celery, papaya, watermelon, or pear. 

You can't expect Martha Stewart to be satisfied with regular ol' prison food, can you? 

During her five-month stay at Alderson Federal Prison Camp in West Virginia, where she was incarcerated for obstructing a federal investigation related to the sale of stocks, it was reported by People that Stewart was losing weight simply because she didn't partake in mealtime.    "That's why I made jam out of the crab apples on the trees." Fox News reported that Stewart even foraged for wild greens, made use of the microwave, and ate from the vending machine, which presumably was not stocked with expired goods.





He used to talk about backstage, his love of his huge production staff.  He is a loyalist to his troops thick and thin and we see him now in a different role.  He always has a smile regardless of what is going on, but things did catch up to him and he’s had a few years of rebuilding.

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Yesteryear I loved his show — Same word repetition, he used the term “ Basically”  twenty times in a sentence.  He had a live audience,  people always wanted to be on the show.  He was very popular and opened up the Louisiana Culinary Market to those who never experienced  the crowds and drunks during Mardi Gras or Football Super Bowl Championships --

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And now he has become a pitchman endorsing  some new air fryer version tool for hundred of dollars every couple of weeks.  All the same old stuff repackaged from China and the fourth version of the air cooker with French Doors.  Maybe next week he’ll re-invent the food chopper!   Thats due for an exciting rebirth! 

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And get rid of those play dumb shills who moan like an orgasm over the cooking.  Chinese crap — bad actors — certified paid audiences with good teeth — If you believe TV today you are very naive —  “ Bam”  phony applause, smiling teeth, adoration, phony audience, thats not him, like a clown he need a live crowd.  Those ads make me puke,   shows we have a very naive and lazy society.   


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He and Rachel Ray did not get along — Emeril Lagasse eventually got over his tiff with Rachael Ray, but for a while it looked like they were going to be lifelong enemies. 

 Lagasse has criticized Ray for not knowing how to cook, going so far as to say that he wouldn't put her on TV.  Some of Lagasse's resentment might come from the fact that Ray's career started to take off as his TV fame was on the decline.

The two seemed to patch things up, though, or maybe Lagasse just realized that publicly berating a popular figure wasn't the best way to revive his career.  Despite his insults of Ray, Lagasse would go on to become a frequent guest on Rachael Ray.   

I believe it was all a TV act.  An  act to not make him look bad slamming her.  Or has Lagasse actually come to respect Ray?  We may never know, but he's at least proclaiming to have a change of heart. “ I love coming here cooking with you, you know why?" he asked on an episode of the show. "Because you have this passion, and this love for what you do.”   And it gets my face in front of your audience.


The Real Reason You Don't Hear From Emeril Lagasse Anymore —  Nowadays, celebrity chefs are a dime a dozen. But not too long ago, Emeril Lagasse was the celebrity chef. Between his television shows, restaurants, product lines, and signature “ Bam !" catchphrase, Lagasse became a household name and was arguably the most famous chef in the country for a time.

Then, seemingly out of nowhere, the bottom fell out. The beginning of the end of Lagasse's reign at the top of the culinary world can likely be traced to 2007 when his popular Food Network show “ Emeril Live" was canceled.  His show had some legal problems in Florida --

Lagasse's Florida-based television show took center stage in a massive upheaval involving state tourist board Visit Florida, the state government, and the US House of Representatives.  In early 2017, Naples Daily News reported his show was at the center of a debate over whether or not public funds should go to private businesses. By November 2017, the House had gotten involved and was calling for complete disclosure of how much the publicly funded tourism board gave the show — and paid Lagasse. AP was reporting Visit Florida had paid somewhere around $10 million for Emeril's Florida over the course of five years.

Given the success of his restaurants, Lagasse probably wasn't in desperate need of the money, but he did get a nice payout from selling his lucrative brand.  Stewart's company paid him a whopping $45 million in cash and another $5 million in stock.  The cancellation of Emeril Live was the beginning of the end  —  Fans were stunned when Emeril Live was cancelled in 2007, and the show's end marked the decline of Lagasse's television career. 

Emeril Lagasse opened his first cruise ship restaurant —  Emeril Lagasse may have closed a number of his restaurants over the years, but he is opening one notable eatery, and it will be located where no other Emeril restaurant has been: the open seas. In 2019, Carnival Cruise Line announced its newest ship, Mardi Gras, will feature Lagasse's first-ever cruise ship restaurant,  Emeril's Bistro 1396. The cruise ship was supposed to start sailing in the summer of 2020, but because of the COVID-19 pandemic, its maiden voyage was pushed back a year.

It hasn't all been about his foundation. In 2019, Lagesse answered renowned chef Jose Andres' call to help feed 800,000 federal employees who were out of work due to the government shutdown (via Forbes). Chefs across the country opened their restaurants to workers and their families, providing free meals. Lagasse did so at his NOLA restaurant in New Orleans.

Emeril Lagasse joined "MasterChef: Legends”  —  Emeril Lagasse has been, by and large, notably absent from the television landscape ever since his top-rated Food Network show "Emeril Live" was canceled way back in 2007. He's had a few other series, such as "Emeril Green" and "Emeril's Florida," but nothing that made headlines. Unless, of course, you include, the legal issues reported by the Naples Daily News.

That all changed in 2021 when Lagesse was front and center on national television as a judge on "MasterChef: Legends." The 11th season of the popular "MasterChef" competition show features a host of legendary chefs. Joining Lagasse are such culinary as Masaharu Morimoto, Nancy Silverton, Roy Choi, and Paula Deen. But of all those impressive names, it was Lagasse chosen to star in the season's premiere episode.

Apparently, the appearance has long been in the making, and Lagasse's lightened schedule may have actually helped the situation. “ Gordon Ramsey and I have been friends a long time, and he has been trying to get me to do the show for quite a while, but it's never worked between his schedule and my schedule, and this just happened to work," Lagasse told TV Insider. "It was absolutely time well worth spent waiting because it was a fabulous experience. I had an absolute blast being around Gordon.”

Good Luck Emeril - I wish you well

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BREAKING NEWS — Roku has signed co-production deals to develop seven new culinary and lifestyle original series for its Roku Channel. 

The series, developed in partnership with Marquee Brands and Milk Street Studios, will feature Martha Stewart, Emeril Lagasse and Christopher Kimball. As part of the partnership, the Roku Channel will also acquire past seasons of series starring these celebrities, totaling 3,000 episodes.   The Roku Channel will create linear channels featuring these series for its Live TV Guide. 

Marquee Brands will help develop the new Martha Stewart series Martha Cooks, Martha Holidays (working title) and Martha Gardens, as well as the Emeril Lagasse series Emeril Cooks and Emeril Tailgates to the channel. Milk Street Productions will bring Milk Street’s Cooking School and Milk Street’s My Family Recipe, both led by Christopher Kimball. 

This is the latest push by Roku to bolster its Roku Channel offerings. The streaming platform recently inked a film release deal with Lionsgate and brought on three unscripted dating shows.

“We are thrilled to bring our viewers this standout content from culinary and cultural powerhouses Martha Stewart, Emeril Lagasse and Chris Kimball — for free,” said Rob Holmes, vice president programming at Roku. “The Roku Channel’s impressive reach, incredibly engaged user base and successful monetization model continues to make it an attractive destination for content partners and established talent to elevate their programming and connect with streaming audiences at scale.”


For a guy who hated the Food Network as much as he said he did, Anthony Bourdain sure watched a lot of it.  Some of them Bourdain downright despised. In his mind, Rachael Ray represented the dumbing-down of cooking on TV, reassuring the viewer "that mediocrity is quite enough." Sandra Lee, meanwhile, “ seems on a mission to kill her fans, one meal at a time.”

Bourdain's review of Emeril Lagasse and his Food Network show was mixed. As for the man himself, Bourdain said Lagasse was a “ really nice guy" who “ deserves a lot more respect than I've given him." But Bourdain said he hated the show, calling it "unwatchable.”

This 2007 blog post actually catches Bourdain somewhere in the middle of his evolving feelings toward Lagasse. Bourdain eventually would come to understand the chef who found TV celebrity before he did, and who really wasn't all that different from him.   Bourdain: 'Emeril was actually a real chef once’.

Bourdain fans who read his 2000 book Kitchen Confidential learned that Bourdain at that time saw Lagasse as "fuzzy" and "Ewok-like" (via Eater). He didn't think much of the Food Network founding father's cooking, either. But just one year later, as Bourdain was beginning to get his own taste of what celebrity was really like, he was already changing his tune a little bit about Lagasse. By this time, Bourdain had realized that television fame necessarily means you have to sell out. “ I find myself feeling empathy for the guy," Bourdain wrote in A Cook's Tour from 2001.

Bourdain came to understand and even admire Lagasse.   By the time Bourdain's book Medium Raw came out, in 2010, he had come to understand and even admire Lagasse. As told by Eater, Bourdain relates a story in Medium Raw about the time he asked Lagasse why he still continued to do silly, soul-killing television even though he was already wealthy and successful. 

Lagasse's answer, as Bourdain told it, was that his fame and success came from building an empire, and hundreds of people now relied on that empire for their own livelihoods. It was the responsible thing to do. Bourdain ended up writing a scene for Lagasse for the HBO drama Treme, based on that insight.

After Bourdain killed himself, on June 8, 2018, Lagasse posted a statement on Twitter: "I'm shocked and extremely saddened by the tragic loss of such an inspiring man. Tony was a great soul, a mentor, a friend, a father, and an incredible chef." Bourdain once dismissed Lagasse as "Ewok-like," but in the end, he really thought of Lagasse as a friend.




PROFILE  -  Rachael Domenica Ray is an American celebrity cook, television personality, businesswoman, and author. She hosts the syndicated daily talk and lifestyle program Rachael Ray, and the Food Network series 30 Minute Meals, for years.

Her cute thirty minute shows were after three hours of shopping,  and lots of preparation as with 95% of reality shows condensed into an hour or half hour segment.  Time is the main component rigged on all reality shows.

Rumors, and we heard yelling at her staff at times, common in the entertainment field.   Chefs are entertainers and a bit self-centered and crude at times when an unexpected failure or dish flops, you look for the excuse by blaming others, just as in all our lives. 

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But she hit a snag when her heavily endorsed Olive Oil - EVOO — was nothing but a blended import.  It was not true first Extra Virgin cold - pressed olive oil.  Not from a single country.  It was a blend — from different countries, mixed, flavored oil. 

Rachel Ray used the term  “ EVOO”   which stands for Olive Oil Extra Virgin Olive Oil but when tested it was not, It was basically  “ CSOO”  ( Cheap Sh*t Olive oil).  With blended and adulterated offerings from various countries compounded with fragrant oil to add flavor.  

It must of had a DNA string a mile long form all the participants.  We suspect it was COLAVITA runoffs marketed with her name

On her websites she is paired now we believe with Colavita and no sign of her Ray branded oil probably a real low end Colavita product —   Her pots and pans are mediocre,  aluminum imports nice colors but sucked.  I did like her oil bottles in colors.

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She puts her name on everything,  most of her products are made to sell, in all the colors of the rainbow it seems. She does use her pots and skillets on TV — helps to sell them.  And available all over the place in major stores.

I call her the “ MUNCHKIN OF COOKING” —  Me thinks she munches a lot — and that became an issue of caused by stress — some folks handle stress with food — not good if you are in the business of food.   

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Rachael Ray seems so sweet and cheerful on TV, but she's not always so nice when the cameras go off. She reportedly planned a trip to Italy for her 10th wedding anniversary with family and friends, and didn't invite her father.  Again rumors, who really knows about these things, maybe his health was not up to it.

Rumors are disappointing,"  Theses blurbs all come from the web, thus I take them with lemon, a grain of salt, two shots of vodka, tonic, and pay no attention.   

Rumors — The celeb chef is also rumored to have quite the potty mouth, unleashing her temper when the cameras aren't rolling.  She’s from NY, tough and speaks her mind — so do I when certain words become necessary — I am not defending her — we all have that problem.

True — She has also allegedly made disparaging remarks about other celebrities, including some racially-charged comments about Oprah.   Understandable, a few took a few shots at her and thats just the business. Retaliation.

No matter how you feel about Rachael Ray, it's impossible to deny that she's an international icon.   Plenty of jealousy exists in the culinary field and many who are creative awarded chefs don’t like and will comment on those they consider who fake it. 

The self-made woman has built an empire for herself through her TV programs, cookbooks, and plenty of endorsements, other merchandise. The story of her ascent to fame inspires many people, but no one can win everyone over — not even Ray.   Love her or hate her, Ray is here to stay. That being said, a surprising number of people are falling into the "hate her" camp.

Rachael Ray’s Height and Weight —  Always Been A Problem — Rachael Ray’s success also comes with the undesired stress that led her to gain a lot of weight.   However, give the gal credit she has lost those extra pounds close to 70, with her dedicated diet and exercise and looks as fit as ever in her 50s.  But we all fear the words Yo-Yo dieting —  

Her height is 5 feet 3 inches or 160 cm (1.60 m), and she weighs around 62 kg or 137 pounds. Claiming she lost 70 pounds and a big fan of the Mediterranean diet, at gross weight, she was close to or more than 200 lbs — She is  37-27-38 on vitals but that is dependent on phases of the moon and tides and who measured her with a telescope not  a tape.  Wears a 8.5 ladies shoe and a size eight dress.  She embraces Judaism. 

Rachael Ray confirms this and stays healthy by eating a Mediterranean diet. Her meals typically consist of vegetables, salads, and her endorsed COLAVITA Extra Virgin Olive Oil.  (CEVOO) Which appeared after the RR brand vanished and never heard from again.

She also consumes plenty of water.  We chose not to show any pictures idiots photoshopped to embarrass her by meanies.

For a seemingly even-tempered, friendly TV personality,  Ray attracts a lot of negative attention. These aren't people who just hate her for being rich and famous, either. The list of people who dislike her ranges from fellow celeb chefs who know her personally, to complete strangers.  For one reason or another, these people can't stand Ray. Here are some of the people who have had some terrible things to say about the celebrity chef.

The queen of homemakers, Martha Stewart, expressed her skepticism of Rachael Ray's skills in a not-so-flattering way in 2009. Stewart revealed in an interview with ABC that Ray had told her she couldn't bake.  “She,  just did a new cookbook which is just a re-edit of a lot of her old recipes,  and that's not good enough for me," she said. “ I mean, I really want to write a book that is a unique and lasting thing.  Something that will really fulfill a need in someone's library.”   Personally in a battle of Martha Stewart vs. Rachel Ray  there is plenty of cannon fodder to go around from both sides.  

Stewart went on to say that Ray is more of an entertainer than anything else, unlike Stewart who is a narcisssist teacher.   Fans expected the jabs to turn into a full-on feud, but Stewart defused the situation not long after with an apology to Ray on her show.   She may have apologized, but it seems like one of those apologies that is more to save face with the public than anything else.


Anthony Bourdain was never known for holding back his true feelings. A former Food Network star, after he parted ways with the network he became very critical of it and many of its hosts. One of the stars Bourdain had a lot of contempt for was Rachael Ray. In a now deleted guest post on author Michael Ruhlman's blog (via The Millions), Bourdain expressed his dislike for his fellow celeb chef.

"Complain all you want," he wrote. "It's like railing against the pounding surf.    She only grows stronger and more powerful.   Her ear-shattering tones louder and louder.  We KNOW she can't cook. She shrewdly tells us so. So—  what is she selling us?  Really?  She's selling us satisfaction, the smug reassurance that mediocrity is quite enough."

Bourdain portrayed Ray as a sort of anti-Julia Child who, rather than enlightening aspiring home chefs and inspiring them to cook better food, “ Uses her strange and terrible powers to narcotize her public.”  Harsh? Maybe. But it's precisely the kind of snark that fans came to expect and love from the sharp-tongued Bourdain.



  —  The Chef Who Has It All  —  A Models Good Looks — Smarts — 

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😃  Voted Best Looking Chef  on TV —   

😃  Voted Best Dressed Model Figure on TV  —  

😃  Voted Biggest and Best Smile On TV  —     

😃  Voted Best Exposed Chef Swimsuit Shots —   

😃   Voted Best In Class with Italian Food  —  

😃   She Could Make A Kitchen In a Gulag Look Good —  

😃   Best Looking Gal In Cooking But Hates Rachel Ray 

Giada Pamela De Laurentiis born August 22, 1970) is an Italian-American chef, writer, and television personality. She was the host of Food Network's Giada at Home. She also appears regularly as a contributor and guest co-host on NBC's Today. 

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De Laurentiis is the founder of the catering business GDL Foods.  She is a winner of the Daytime Emmy Award for Outstanding Lifestyle Host and the Gracie Award for Best Television Host. She was also recognized by the International Hospitality Institute as one of the Global 100 in Hospitality, a list featuring the 100 Most Powerful People in Global Hospitality.

While Giada De Laurentiis has officially denied the rumors of a feud with Rachel Ray, if you read between the lines it seems to indicate that there is some bad blood between them.

 In 2009, De Laurentiis tried to squash rumors of a feud in Redbook (via People) but her attempt to put out the fire was less than convincing. "Do we hang out all the time?" she asked. “ No.  Are we best friends? No.”

The two went head to head on Iron Chef America in 2006, and De Laurentiis, who was teamed up with Bobby Flay, doesn't seem to have gotten over losing to Ray and Mario Batali. 

In 2014, she told Hamptons Magazine how annoying it was that people still asked her how she felt about losing to Ray. "It will bother me until the day I die and Bobby Flay knows that," she said. "He thinks I'm ridiculous, but it is what it is. I'm a fighter, and I like to win; I'm not a good loser.”

To say that she and Ray are not best friends is putting it mildly. De Laurentiis seems like she still harbors quite a grudge against the woman who beat her. 

We know you want to know  —  Giada De Laurentiis Body Measurements —  height is, 5’3″, Weight is 115 lbs. Body Measurements are 35-24-34 Inches, Bra size: 32C  For pushups — Dress Size: 2 US, Shoe size: 4 US.  Hourglass  and Body Build Slim. Religion is Roman Catholicism.

No one's got a smile bigger or brighter than Giada De Laurentiis, but some have reported that she's not as friendly in real life as she appears on your TV screen. 

Fans who see the star in public may want to run up and get a hug, but De Laurentiis says, "I wish I could say no touchy-touchy, but it doesn't work that way." It can be hard for some people to see the same smiling face on TV all day every day, only to meet that person in real life and realize that they're actually a stranger, so de Laurentiis puts up with the hands-on nature of her guests even though she doesn't like it. 

Another thing De Laurentiis doesn't like? Being called out on national TV, like she was when she was doing a cooking demonstration with Nicole Kidman on Ellen. While on her own show De Laurentiis is very encouraging to novice cooks, on Ellen she started making digs at Kidman, asking "Nicole, have you made meatballs or anything?" when Kidman started making risotto balls. 

Kidman appeared less than impressed by the comment, and the segment that followed was full of eye rolls, shady comments, and a final barb from Kidman when she took a bite of De Laurentiis' pizza and said, "It's a little tough." This earned an "I hate doing these things!" from De Laurentiis, who didn't seem her lighthearted self by the end.  Perhaps we were catching a glimpse of the real Giada?




Puck was born in Sankt Veit an der Glan, Austria.  He learned cooking from his mother, who was a pastry chef.
 He took the surname of his stepfather, Josef Puck, after his mother's remarriage. The marriage produced two younger sisters and a younger brother for Wolfgang.[He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hotel de Paris in Monaco, and at Maxim's Paris before moving to the United States in 1973 at age 24. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner of Ma Maison restaurant.

Following the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen, which was based on his Ma Maison recipes, Puck opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck and Barbara Lazaroff, his ex-wife and business partner, moved the award-winning Spago to Beverly Hills. It has been recognized as one of the Top 40 Restaurants in the U.S. since 2004. The Infatuation wrote that "Spago made Wolfgang Puck the first (and maybe only) chef you and your grandma know by name.

His success enabled him to launch the Wolfgang Puck Companies which includes the Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide, Inc. and Wolfgang Puck Catering. The Wolfgang Puck Companies encompass over 20 fine dining restaurants, among the top 40 Restaurants in the U.S., premium catering services, more than 80 Wolfgang Puck Express operations, and kitchen and food merchandise, including cookbooks, canned foods, and coffee products. 

He is the official caterer for the Academy Awards Governors Ball, and has parlayed his celebrity into acting; his credits include Frasier, a recurring role as himself on Las Vegas and a cameo appearance in The Weather Man. He also appeared as himself on Iron Chef America: Battle of the Masters, as well as Cooking Class with Wolfgang Puck on The Food Network, and in an American Idol season finale episode where he introduced unusual foods to Kellie Pickler in comic relief segments. 

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He was featured as a guest judge on Season 7 of MasterChef. He also made a cameo appearance as himself on an episode of Tales from the Crypt, and appeared in a TV commercial advertising the state of California (along with famous people such as Arnold Schwarzenegger and Jack Nicholson).His celebrity line of Pots and Pans didn’t last that long the first time, the handles were so thin they would bend with a heavy load of food in them, real Chinese Junk sold at Sam’s and other places where the price is what people buy not the quality.  

Now the dated chef has become another of the Chinese Entrepreneurs touting stuff on HSN with a complete line of   “ Le Junk”  featured and similar items on gis website.  We noticed many of those itrems looked very familiar from other endorsers.   I am in restaurants quite frequently sometimes all day long at different locations and I never see any of these wonder tools being used. 


🤑     CHEF (?) TONY NOTARO  —   AKA Chef Bullsh*t — They look like chefs, they are in a TV set kitchen but they are pitchmen.   They dress up as Chefs, usually taking time from their day job as a shift leader or Sous chef at McDonalds or Burger Barf . 

Tony here graduated from his mothers culinary school in the back of their pizzeria.  Great credentials, another self made self closest thing he did to Michelin Training were the used tires on his car.

Chef  Tony was born to first-generation Italian-Sicilians in Brooklyn, New York.   And thats as far as culinary schooling is concerned.  Heres  the scoop  —  Chef Tony grew up helping out at his grandmother’s restaurant, while his father sold fresh produce from a horse and wagon and his mother ran a home-based catering business.  

This sounds like a scene from the Godfather, his agent wrote this, probably stolen from the movie.  Key the soulful music with violins  —  and a few gun blasts  —  .

From the age of 12, Tony helped his mother in the kitchen, paying close attention to every detail of her artistic approach to cooking.   The proper way to place Pepperoni, how to ladle sauce, using a wood shovel to place the pizza in the oven.   All skills he attributes to his culinary attributes.

 Almost 320 million Americans also followed Moms skills, it meant you got to the food and ate before the others grabbed all the food.   At 16 he began developing his own culinary creativity in a "Pizzeria",    and then went on to demonstrate kitchen products, developing his own recipes at the same time.   His greatest achievement was applying pepperoni tot he pizza from left to right instead of right to left.
This opened the door to being chosen as the first person to demonstrate  the T-Fal cookware in America and the first to spread cheap no brand cheese on pizza with two hands.  

Pepperoni still remains a challenge for him and others.  Cheap pepperoni sliced thin tends to curl and overstocked pepperoni pizzas produce severe heartburn and rectal problems.

Spare me, please… nausea is setting in.  Culinary  Creativity in PIZZA?  Do you place the Pepperoni left to right or right to left?  A spoon or should you use a ladle for the sauce.  The solution!  Be ambidextrous! And show variety.  Even use real or good pepperoni!  Oh please buy his Cheap Chinese knives from Ron Pompeil days.


A Household Name In Americana Sh*t  -  A Gift To Naive Americans —  CHEF TONY has now built up sales of $1.8 billion worldwide across a range of sh*t cheap Chinese specialty knives, kitchen blenders that burn up, cookers, choppers, slicers, dicers and a multitude of other cheap imported Chinese kitchen tools and solutions. How much of this crap is still sold?   And from his website always looking for more work…stoking the ovens of Pizza stores throughout the US earning his C.P.I.A… Certified Pizza Institute of America “ Hands On Award”.

Love From His Website  —  Looking for a real professional to launch your product into the mass marketplace? A veteran with over 25 years of real experience in the direct-response industry?  A real chef  ( More a phony chef)  a culinary expert  (?)  and a master of product demonstration and presentation?  ( A Con)  If you want a real professional and one of the most endearing ( To whom, morons)  and engaging on-camera personalities in the business, then you need Chef Tony Notaro!”  ( And a visit to your psychiatrist

— Excuse Me  —  I Gotta Throw Up  — 

🤑     Spin On Todd English - A Curve Ball  —  Todd English was at one time a recognized chef but and its a big butt not a very good business man and financier. In fact he makes the million dollar club in losses.  Cook the food and they shall come unless you destroy the joint, hire jerks and don’t  keep watch on whats going down.

He is again facing another lawsuit accusing­ the celebrity chef of failing to pay rent at one of his restaurants $723,000 — this time at his flagship restaurant “ Olives”  in Charlestown. English owes aboutin back rent to the landlords, Carey Realty and City Square Holdings, according to a claim filed in Suffolk Superior Court.

Olives, where English built his reputation two decades ago, reopened in April after an extended closure because of a grease fire that had caused an estimated $200,000 in damage. In their complaint, the landlords blame the fire on a lack of maintenance by the restaurant. 

“The fire was caused by Olive’s negligence in failing to clean the grease from the duct work that served the premises, allowing it to accumulate and become combustible,” they said. 

The legal trouble comes four months after English’s former landlord at Faneuil Hall Marketplace filed a separate lawsuit against the restaurateur for allegedly failing to pay nearly $1 million in rent and other charges on his now closed restaurant there, Kingfish Hall.  

English did not make good on back rent despite a judgment entered against him more than a year ago in Boston Municipal Court, according to a lawsuit filed in Suffolk Superior Court in May by the company that used to operate Faneuil Hall.  

At least six lawsuits have been filed against him related to claims of unpaid bills and the closing of several restaurants. Earlier this year, JW Lopes LLC filed a suit seeking $34,000 from English for goods it provided to Kingfish Hall. Who’s stupid? Any idiot letting a restaurant run up a $34,000 dollar bill on credit needs to have his head examined.

Dear Todd Comments - The Touting Game HSN —
😡   Someone wrote on HSN, “  Sorry folks, I won’t purchase cookware with a  TV chef’s name attached to the bottom or sides…to feed their already rich pockets and egos.  Chefs with  no manners, wiping their nose, dirty fingernails, drooling over the crap they just cooked. 

I recently purchased the expensive “ Copper-fused” Green pans. I certainly hope that the quality of these are much higher than the regular Green pan nonstick pans. I hate to say it but I think the only thing higher is the price.   

The last time Joy  Mangano was on with Todd was 2018 and she left but she has returned.   When they were presenting the copper-fused green-pans., a caller asked them if they could explain how to properly season the green-pans. 

It looked like the question caught them off guard.  The caller was promptly cut off after that and Todd sort of mumbled, "You shouldn't have to with these pans." Then they quickly changed the subject.  Looks like they really didn’t know squat about what they’re selling.  

I have emailed Todd English and was told Ingenuous designs would contact me -- hasn’t happened. I want my money refunded, I don't want an exchange for a so-called defective set. My next step is to try the Good Housekeeping route. Although, I doubt I can find my original receipt. What a disappointment and waste of money. Dang, fooled again by the overhype and the oversell.


Joy is back now selling  her other products and is a hit star presenter on the show .  She invented the Miracle Mop.  In TV bullsh*t her selling success through infomercials is the equivalent of Einsteins Theory of  Relativity E=MC2 and the Nuclear Bomb.

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A Boca Raton company that created cleaning products for Miracle Mop inventor and infomercial star Joy Mangano is suing HSN, saying the television shopping network owes it millions of dollars.

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The Florida company, NatuReal, says in its lawsuit that it began creating the cleaning products in 2015. But shortly after they debuted on the shopping network in 2018, Mangano left HSN.  Immediately after her departure, the $3.3 million deal NatuReal had with the network crumbled, according to the lawsuit.

Mangano founded Ingenious Designs, the HSN subsidiary that made the deal with NatuReal to create “Joy Mangano’s Miracle Clean." She was the face of the product, inspiring the movie Joy, starring Jennifer Lawrence. But Mangano isn’t named as a defendant or as a plaintiff in the lawsuit. NatuReal’s attorneys say it was HSN and its parent company, Qurate Retail Group, that used their size and reach to take advantage of their client.

Customer Comment:  So hard to believe Todd English got involved with this sh*t. But when it’s your only option,  I truly hope HSN, Joy and Todd do something about this -- customer service is EVERYTHING in business. And why do they keep pushing these pans once a month or so as a T - Special?  Todd, Joy and HSN please refund the money of people unhappy with these products... These products are not performing at all as they are promoted! Restore the trust of your customers!  The truth always comes out and it hurts your business ultimately.

Maybe the American customers representing the dumbest voters in the world, have a secondary problem of believing all the shills, liars, fakes, and frauds on TV.  According to the CDC and the Gremky-Freebish institute there is no vaccine for stupidity.  



THIS ROCKED THE INDUSTRY  —  Mario Batali Exits His Restaurants - A year after reports that the celebrity chef sexually assaulted and harassed women, the Bastianich family and Mr. Batali’s other partners have bought out his stake and regrouped.

  • The 20-year partnership between the celebrity chef Mario Batali and the Bastianich family of restaurateurs was formally dissolved on Wednesday, more than a year after several women accused Mr. Batali of sexual harassment and assault.

  • Mr. Batali “will no longer profit from the restaurants in any way, shape or form,” said Tanya Bastianich Manuali, who will head day-to-day operations at a new company, as yet unnamed, created to replace the Batali & Bastianich Hospitality Group.

  • The new company will operate the group’s remaining 16 restaurants under a new management and financial structure. Mrs. Bastianich Manuali and her brother, Joe Bastianich, have bought Mr. Batali’s shares in all the restaurants. They would not discuss the terms of the buyout.

  • Mr. Batali is also selling his shares in Eataly, the fast-growing global chain of luxury Italian supermarkets. “Eataly is in the process of acquiring Mr. Batali’s minority interest in Eataly USA,” said Chris Giglio, a spokesman for that company.
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  • At 29, Batali was a sous chef at the Four Seasons Biltmore after previously working as a sous chef for the then Four Seasons Clift Hotel San Francisco, Early in his career, Batali worked with chef Jeremiah Tower at his San Francisco restaurant, Stars.  

  • Stars was open from 1984 until 1999 and is considered one of the birthplaces of the institution of the celebrity chef. Batali appeared in the Food Network show Molto Mario which aired from 1996 to 2004 and made Batali a household name and popularized the Food Network.
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  • Batali was a co-host of the ABC daytime talk show The Chew when it premiered in 2011 till 2017.

  • In 2012, a lawsuit was settled by Batali (and B&B) with 117 members of the restaurant staff, who alleged that the Batali organization had skimmed a percentage of the tip pools in his restaurants over a period of years

  • Several famous chefs and restaurateurs have recently been accused of sexual harassment, but Mr. Batali is the first to surrender all his restaurants.   

  • His orange Crocs a trademark no more, it seems they stepped in doo-doo and sales of those ugly sweat smelly stinky inducing shoes have fallen to zero minus 22.   You can buy them cheap and spray paint them black with rubber paint. You need sweat socks, the rubber from China odorizes.   After wearing throw the socks and the shoes in the washing machine. 

  • At its peak, Batali & Bastianich encompassed dozens of restaurants and food businesses in the United States, Italy, Singapore and Hong Kong.  Splashy restaurants like BABBO and DEL POSTO made celebrities of Mr. Batali and his primary partner, Mr. Bastianich. 

  • In December 2017, news accounts of Mr. Batali’s history of sexual aggression touched off police investigations, torpedoed his career and cast a shadow over all the restaurants he was involved in.  Reservations at Del Posto, the group’s luxurious Manhattan flagship, shrank as expense-account approvers shied away from Mr. Batali’s compromised reputation.

  • Six of the group’s restaurants, in Las Vegas and East Asia, closed soon afterward, when the Sands casino group ended its contracts with Batali & Bastianich.   Others shuttered as the process of dismantling the partnership dragged on. The group’s newest restaurant, the ambitious and expensive La Sirena, in the meatpacking district of Manhattan, closed in December.

  • Since the scandal began, Mr. Bastianich has insisted that he was unaware of Mr. Batali’s sexual aggressions against women. In a statement on Tuesday, he said: “ While I never saw or heard of Mario groping an employee, I heard him say inappropriate things to our employees. Though I criticized him for it from time to time, I should have done more. I neglected my responsibilities as I turned my attention away from the restaurants. People were hurt, and for this I am deeply sorry.”

  • But three former employees of the restaurant group, who spoke on the condition of anonymity because of Mr. Bastianich’s power in the restaurant business, said that they believed it was not possible that Mr. Bastianich remained ignorant of serious misbehavior by Mr. Batali. 

  • Throughout the industry, they and others have said, both men were known for fostering a sexist, raucous culture that ignored misconduct by male employees and demeaned female workers.  Note:  Before the #MeToo movement, however, that kind of atmosphere was hardly unique to Batali & Bastianich.

  • Mr. Batali issued a statement on Wednesday morning:  “ I have reached an agreement with Joe and no longer have any stake in the restaurants we built together.  I wish him the best of luck in the future.”  He declined requests for further comment.

  • Batali & Bastianich was not a holding company and had no ownership; it provided management services to all the restaurants in the group. Each restaurant was, and will remain, independently operated and financed by multiple parties.

  • Although Mrs. Bastianich Manuali, who will run the newly created group, has never had a public role in Batali & Bastianich, she has long managed their mother’s restaurants. She also co-wrote seven of her mother’s cookbooks and has been a producer on her television series since 2006.


  • December 2017 must have been the worst month for Chef Mario Batali. Multiple women opened up about how Mario Batali had sexually harassed them in several ways at his restaurants. They did so in a restaurant review site known as an eater.

  • According to most of the women who opened up, Mario Batali would grab their private parts forcefully. One woman said that Batali had drugged her and raped her after joining him for a glass of wine.

  • Where is Mario Batali Now?  --  Currently, Mario Batali spends most of his time at his home in North Port, Michigan. He has decided to live his life away from the public eye.

  • Mario Batali no longer appears on TV. His show ‘Molto Mario‘ on the Food network was canceled. Not only that, the popular show ‘The Chew’ was canceled sometime after he was fired from the show. Sadly, his 20-year strong partnership with Bastianich came to a halt.

  • Mario Batali is still figuring out what to do with his life. He hopes to come back to the Culinary world someday. Mario works in charity.   Since 2018, he has frequently been visiting Rwanda and Greece. He works as a private citizen. His main aim is to help Rwandan refugees settle back in their country to continue with their normal lives

  • Mario Batali is now awaiting police investigations into the scandals. If found guilty, the chef will be imprisoned for 5 years. Also, he will be registered as a sexual offender.   

  • Mario Batali Weight loss  —  On May 24, 2019, Mario Batali appeared in court to deny some of the accusations against him. He seemed to have lost so much weight.  Also, he had dumped his signature look (orange crocs and a short). He wore a simple navy blue blazer. Moreover, he was no longer his jovial self in the photos.   He looked so dull — the sexual accusations scandals to have taken a massive toll on him.

  • Celebrity chefs Mario Batali and Joe Bastianich have been ordered to pay $600,000 to 20 people who were sexually assaulted while working at the pair's restaurants, according to court documents.

  • On Friday, a four-year investigation by New York State Attorney General Letitia James found that Batali, 60, Bastianich, 52, and their management company B&B Hospitality Group violated state and city human rights laws.Batali and Bastianich permitted an intolerable work environment and allowed shameful behavior that is inappropriate in any setting," James told The New York Times. "Celebrity and fame does not absolve someone from following the law.”

  • In addition to the payouts, the agreement states that their restaurants must revise their training materials involving anti-sexual harassment and discrimination and submit biannual reports to James' office to certify compliance.

  • "The past few years have truly been a transformative period," Bastianich said in a statement to The New York Times. "Including the pandemic, there have been a lot of lessons learned over the past three and a half years, and it has given us an opportunity to redefine our business and the culture we want to foster within our restaurants, emerging as the company we want to be.”

  • The investigation reported that at least 20 employees "witnessed or personally experienced unwanted sexual advances, inappropriate touching, and sexually explicit comments from managers and coworkers, and several female employees were forcibly groped, hugged, and/or kissed by male colleagues," according to James.



This fake TV infomercial raised a new level of suck infomercials when the Aussie Host was surrounded by or in conjunction with a female dingbat idiot level stooge who had trouble boiling water

🚭  NOTE: Boiling water is hard for an idiot  — yes  —  

In addition a bunch of shills, cheaply paid and non-talented character actors who are amazed at the wonderfulness of the product.  Absolutely the worst bunch of  mental masturbating  jerkoffs, horrible actors and actresses presented as relatives and friends all went gaga at the food churned out and the great taste of the hastily prepped food.  

Especially the really dumb looking aunt  ( WHO WAS SMOKING AT THE TABLE ) and what a character actress she was. She looks like she just came from a booger eating contest.  And won!  Something like seventy-two boogers in five minutes. Cheered on by the other moron next to her.

Like these frickin imbeciles never had a shake before.  Using Neanderthal commentary mixed with some of the worst lines of script,  they should have been shot soon after the filming and the directors gonads placed in the whirling dervish blender still attached.

The acting was so bad, I hastily recommended the commercial for the annual awards given out by the Hasty Pudding Club at HARVARD. They denied it claiming it was too professionally a f*ck-up and not fair to the other contestants.

The food which took six minutes to prepare but twenty hours to set up just amazed the actors and actresses.   The audience was selected by Dental Smile Experts on the basis of having all their teeth because they need to smile and applaud a lot to get the free samples.  No guarantee the teeth were real.

And the grandma smoking away easily won the Award For Suck Performances given by the Chinese Western Movie Guild and presented by Kim Jung Un of North Korea,  a very astute movie fan whom the Chinese control and this is now seriously considered the worst infomercial ever made but we are confident someone sooner or later someone will lower the bar and we will have a new winner.   

🚭   The Magic Bullet Pro Media Review  —  The Magic Bullet, and its sequel, Magic Bullet To Go, are two infomercials that advertise a small blender. What differentiates these infomercials from many others is that their format is not unlike a Sitcom, with a whole cast of delightful, colorful schmuck screwball stereotypes.  This factor has garnered it much attention from those who love watching these commercials.  Where did they find these creeps ?

As if that wasn’t enough for you to throw up, there was a sequel, In the sequel, we see our lovely bunch camped out in the middle of the woods.  Despite this, they’ve got a table, a “camp stove”, a frying pan, and multiple little bowls, plus an assortment of ingredients you wouldn’t think to bring to a camp-out like eggs.  Unfridgerated,  they can really get you sick — 

This one drops a couple of original characters, and adds a few more, like the unforgettable Dino.  Did they plug the magic Bullet into a tree?    When were outlets located in trees? In the middle of the forrest?  Who pays for the electricity for the forty mile extension cord?   Theses folks are really the bottom of the barrel .


They seem to have vanished, no more ads…hmmm

🚭   Pros-Brainwashing By TV Corpo Guano Experts —  Endorsed by Eric Theiss, who loves himself more than what he sells and his sidekick who should weigh 300 pounds if she swallowed all the food that she eats on those boring demos. She must have been starved all her life and then brought to the show.

Copper Chef is a 6-in-1 non-stick, no cleanup pan that works as a roasting pan, rice cooker, steamer, stock pot, wok, and baking dish. Just like all the other non-sticks if they have a lid…

And with its extra deep sides, Cerami-Tech technology, and copper infused coating that’s heat resistant up to 850 degrees, you’ll be able to take your Copper Chef from stove top, to oven, to table in a breeze and burn the sh*t out of everybody.

Moving Copper Chef around will be easy too, thanks to its riveted handles and helper handle, and thats incredible, no more handling hot ptts with your hands.

Arguably the biggest benefit of copper cookware is that it comes with “excellent thermal conductivity.”  If you believe a minuet thickness centimeter of copper fused to the aluminum is a miracle worker you are stupid.  But it’s just another conventional build, in Aluminum, with sprayed layer and a metal Paint, it is not a copper pan. 
It is a copper “ infused” aluminum pan ( infused is heat bonded like powder coat) with a stainless or tinned-metal base so it will work on induction.

🚭   Cons -  By Independent Thinkers With Brains  —   But copper cookware isn’t perfect. It is a highly reactive material especially for “ alkaline or acidic foods, which can take on a metallic taste after being cooked.” In other words, you’ll be ingesting copper.  Real solid copper pots and pans are also some of the most expensive cookware you can purchase and this is not real copper-ware. It’s a cheap paint job — for suckers--

Finally, remember that all copper cookware is either lined with tin or stainless steel, the latter being the preferred material due to its longevity. Unfortunately, we’re not told which material Copper Chef contains.

What is Cerami-Tech Non-Stick Technology?  NEVER USE SPRAY (PAM and OTHERS) OILS ON THESE PANS   Non-stick cookware has been around for years (pretty much due to the invention of Teflon), although recently, manufacturers have stopped including this specific chemical since it contains Polytetrafluoroethylene (PTFE).

While its positive that Copper Chef’s non-stick coating doesn’t contain these chemicals, there’s essentially nothing online about Cerami-Tech, and thats what we call voodoo technology, other than this brochure for a “ high performance solvent free coating designed for use as a resurfacing and lining system to improve the efficiency in fluid flow environments”   The only thing High-Performance was the bullsh*t written by the ad-department!

  • We like ceramic coated pans much better than Teflon.  
  • Copper Chef seems to be fairly versatile and large enough to feed a family of four.  
  • We also like the Lifetime Guarantee offer  but truth steps in and 
  • The free shipping, sounds great
  • But better read the details first, this company is not known for it customer service 
  • About a two out of five and some referred to their customer service and tricks as more TV bullshit.  

🚭   The Distributor Of Copper Chef?   —  Rated 2 Of 5   —   Chef Theiss’ other Fusion Brand product, the Power Pressure Cooker XL averages just 2.5 stars from people who say they bought it.  The non-stick pans are brought to you by Fusion Life Brands, who also makes the Fusion Xcelerator and Fusion Juicer. 

Fusion Life Brands, in turn, is a division of Tristar Products, one of the biggest ASOTV companies in existence. In fact, they are second only to Telebrands.  As such a large company, Tristar is responsible for some hugely popular products, including Clear TV, Copper Wear, Perfecter Fusion Styler, Power Pressure Cooker XL and many more packages of useless Chinese cooking devices promising to make chefs from idiots.

Between all these products, they have any average rating of 2.3 stars, based on well over 1,300 HighYa reader reviews. Here, common complaints tend to revolve around less-than-stellar quality and customer service, as well as products that don’t work as advertised. Keep in mind we’re not saying this is what you’ll experience with Copper Chef, only that it’s definitely something to consider.  Should you also consider the celebrity endorsement?

“Telebrands cannot be trusted to do right by its customers or to even honor its own 2001 pledge to follow our consumer protection laws.” —John Hoffman, Attorney General  — To date nothing has changed  —  

This is because ASOTV manufacturers have their entire process down to a science; from ideation and manufacturing, to distribution and customer service, these guys know exactly what they’re doing—squeezing every last penny out of the products they sell. Granted, this is the backbone of a free market economy, but if they knew all the details, it’s likely that most consumers would feel that ASOTV manufacturers have taken it too far.

🚭  The Pitchman And Promoter —  Self Claimed Culinary Expert —  Eric Theiss has been cooking since he received his first cookbook at age 6, and has spent time working in high-end NYC restaurants, earning his angel wings under chef Frank Falcinelli.  Now he wears red pajamas, a tail, pointed ears and raptor hands and feet provide by Mestopheles Cookwear Inc.

You have seen him over the last several years, working with QVC pitching and performing live, on-air culinary product sales. Eric was even the host of Tristar’s Power Pressure Cooker XL 30-minute infomercial!

But here’s the thing: Just because Mr. Theiss is endorsing the product, this doesn’t necessarily mean that he uses it.  

Most  professional chefs,  I spoke with laughed at it.  It nothing more than a household tool at best. 

So, while Eric’s endorsement creates some star power behind Copper Chef, we don’t think this should weigh heavily on a purchasing decision. Taking everything we’ve learned here, we don’t think there’s necessarily anything unique about Copper Chef that you wouldn’t find at a local home goods store.  

And with brands of superior non-gimmicked construction.  In fact, if you do a quick online search for “ Copper non-stick cookware,” you’ll find that you can purchase entire copper cookware sets (multiple pots and pans) for not much more than this pan.  The copper is just a coating. And many companies in China can and do  knock it off. 

🚭  Searching We Found Many Complaints  —  

  • Did you buy a Copper Chef pan? Are you frustrated that the “non-stick coating” wore away extremely quickly or never worked in the first place, making it extremely difficult to cook even the simplest of meals? 
  • You’re not alone: hundreds of consumers report that Copper Chef pans are defective do not work as advertised. Food sticks to the pan, the coating wears away, and customers are left with expensive pans for which they paid a premium price.
  • Copper Chef markets itself as a maker of “revolutionary” non-stick, no cleanup pans that will be used for “everyday cooking”. Their products sound extremely useful to many consumers. However, many consumers were left disappointed when their Copper Chef pans turned useless soon after they bought it. 
  • A few of these complaints include:
    • “Pan was great for first month. A small part of the coating on the edge chipped off within a week, but this did not interfere with cooking. However, the pan lost its stick-free quality within two months of daily use. We very carefully followed cooking and cleaning instructions…”
    • “Worked fine for 2 weeks, then it didn’t.  Food can’t be removed, even with plastic scraper.”
    • “Pans are thin, the coating is thinner. The first time I did stir fry the bottom scratched badly. Within a short time, the so-called non-stick is now where everything sticks. Try cooking eggs – good luck with that, and be ready for a long clean up.”
    • “I bought the 11-inch pan from a store, and only after a few times making sunny side up eggs, it started getting stuck to the pan, and very hard to clean it.  Actually, the eggs started burning on the bottom.”
    • The pictures that accompanied  consumers’ negative reviews also demonstrate that Copper Chef pans are anything but resilient. Food sticks to the pans, the surfaces scratch easily and the pans burn:
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