People who do reviews do a great service to potential buyers by sharing their personal experience with others. When it comes to buying the best of anything, these experiences become crucial. Sifting through this vast plethora of information might get daunting sometimes, but since I was looking for a great cookware set, I got looking at all reputed sites online that had the best pots and pans ratings.
Easy Tips and Tricks
After extensive search on cookware reviews, I came across a site that actually tested every pot and pan before recommending them. For instance, they would try cooking white sauce to know if the pans could provide even heating. They would then fry scrambled eggs to see if any pieces would remain stuck to the sauce pans. They would cook other dishes like pancakes to have first-hand experience about the efficiency of pots and pans. After all this extensive testing, they would rate the pots and pans carefully, listing their relative merits and demerits. Most importantly, the pans would be scrubbed more than 10,000 times with a scouring pad to check if the nonstick surface would hold that much scrubbing. This coupled with customer feedback formed the basis to select good pots and pans.
New Pots and Pans
The set I selected was rated the best by most websites. Since I had a new induction cooktop, my pots and pans needed ferrous metal base. All pots and pans were dishwasher safe so cleaning them was real easy. The only precaution I took before using them the first time was to wash the pots and pans in warm soapy water to get rid of any residues of manufacturing. Another thing I avoid is to use any non-stick spray before cooking since they tend to burn at temperatures that are low and leave a residue that might affect the cooking surface.
Expose to High Heat Without Worrying
I cook up a real storm these days in my pots and pans. When I wish to finish meat or any other dish on the stovetop under my broiler, I can do that real easy since my set is guaranteed to be broiler and oven safe up to 500 degrees Fahrenheit. This ensures that the pots and pans are not damaged by the extreme heat. They heat up real quick since they are made of aluminum, are light in weight, cook great food by providing uniform heat, and all this at an extremely reasonable price! Below is an easy recipe that I would love to share with you guys so stick around.
My Signature Dish + Old Frying Pan
I’ve used my stainless steel cookware which is the All-Clad Stainless Steel Tri-Ply Bonded Fry Pan to make this complicated but simple recipe. Why do I say it’s complicated? Well, I couldn’t get some of the ingredients used in the recipe so I had compromise. This recipe uses both stove and oven.
List Of Ingredients
Extra virgin olive oil, 1/2 chicken salami, 1 red onion, a clove of garlic (sliced), balsamic vinegar, 400g tinned chopped tomatoes, sour cream, a handful of fresh basil, sea salt, grounded black pepper, 300g rigatoni (tube-shaped pasta) or any pasta you prefer, 1 sliced buffalo mozzarella.
How To Make It
First, heat up your oven to 190˚C. Next, pour olive oil in the frying pan and fry the salami until golden brown. Place them in a paper towel and add the sliced onion and garlic to the pan. Fry them till they’re golden brown (make sure to not burn the garlic) and then add half of the salami. After doing this, add four tablespoons of balsamic vinegar, the tomatoes, three tablespoons of sour cream and the chopped basil. Stir, season and let the simmer for a couple of minutes.
In a sauce-pot, cook the pasta based on the instructions. Remember to add salt and olive oil to the water. Once it’s drained, put the pasta in a baking dish and pour the sauce over it. Sprinkle the sliced mozzarella and the leftover salami over the sauce. Bake this dish in the oven for 25 minutes. Make sure it’s golden. I really hope you try out this recipe!