Stuff magazine reports that Evo's 650 square inch cooking surface "stands up to the most amateurish knife and spatula juggling rou...

In this Food Arts magazine piece, Chef Thomas Connell of the Ritz-Carlton South Beach notes that he takes Evo out to the grassy terrace ne...

Celebrated Living magazine , the luxury magazine for American Airlines premium class passengers, praised Evo for its circular, non-stick, co...

The Eugene Oregon Register-Guard discussed the benefits of Evo including ease of cleaning and certification by the National Sanitation Foun...

Dwell magazine featured Evo in the summer of 2003, praising its versatility and features. The article also liked Evo's even cooking tem...