A Stainless Steel Pan Brings All-New Flavor in the Kitchen
We have spice racks, fresh herbs, and a plethora of kinds of vinegar. We add butter or use specific types of oil, some even infused with these herbs and spices that we love so much.
Why do we have this multitude of weapons in our cooking arsenal? Plain and simple, straight answer, taste. Stainless steel cookware allows you to have more control of the tastes in your kitchen.
Don’t get me wrong, non-stick cookware is great. It adds convenience into our hectic lives, allows us to cut down on the grease we use while cooking, and keeps dishes out of the sink.
A quick wipe down with a wet cloth and even melted cheese will wipe clean off of a non-stick pan. But, when you cook a tender, fresh pork tenderloin in a non-stick pan, something is lost. That ëmessí or fond (French for bottom) that gets left behind on stainless steel cookware after searing a fine piece of meat is teaming with flavor just waiting to be deglazed.
Deglazing a pan is the act of adding wine, vinegar, or even water, basically any cold liquid to a hot pan to remove those scrumptious morsels of concentrated taste. These deglazed nuggets of flavor are perfect for broths, stews, gravy, or any other sauce to accompany the meal you have slaved over a hot stove for.
Non-stick cookware not only compromises some of the food’s taste, but the coatings often come off if challenged with a metal utensil. They scratch easily which can ruin the integrity of a non-stick pan and end up ruining your cooking experience quite quickly.
When this scratched coating becomes dislodged and mixed into food, it can have severe repercussions because of chemicals like perfluorooctanoic acid or PFOA.
So, stainless steel cookware will not only make your food taste better and keep you out of the hospital but also keep money in your wallet because your new favorite pan won’t need replacing every time someone heats up some canned soup and stirs it with a metal spoon.
For the gents, it’s like driving a car. Stick (pun intended) with me now, stainless is like driving a stick-shift in comparison to an automatic, non-stick. They’ll both get you to where you’re going, but the true driver who knows his car will always take a stick shift over an automatic for the added control.
My Favorite Stainless Steel Pan
Original Profi Stainless Steel Fry Pan is my favorite pan I have ever owned. The stainless steel pan from Fissler offers optimal heat absorption with it’s patented Cookstar feature. The pan retains the desired temperature, distributing it evenly throughout the entire pan regardless of what type of stove you own.
Pouring the liquids out of the pan is easy with the extra wide rim on the pan. The design of the rim allows for more accurate pouring and drip-free, too! You can pour with ease by using the stay cool metal handles.
Inside the pan, you will find practical measurements marked on the pan for measuring ingredients. This is especially great when making gravy! The markings are not made where any food particles will get stuck. No worries there! The entire inside of the pan is rivet free. The bottom of the pan offers a thicker base which keeps food from burning on the bottom of the pan.
The matte finish helps resist water spots from forming after handwashing or placing in the dishwasher… yes… I just made every woman who is interested in this pan even more interested. SOLD! It is safe for putting in the dishwasher! It can also be placed inside the oven for those recipes that require baking the dish after cooking on the stovetop. One dish that does it all, you got me there!
If you do not own a stainless steel pan, now is your time to add it to your kitchen must-haves list! Your cooking experience will never be the same!
Now that you have seen all the delicious stages of cooking some delicious chili and your mouth is watering thinking of a big bowl of chili, I am going to share my recipe with you. It is so beyond delicious!
- 2 tbsp olive oil
- 1 large yellow onion diced
- 2 tbsp minced garlic
- 2 lbs ground beef
- 16 ounces of beef stock
- 6 ounce can tomato paste
- 14.5 ounce can diced petite tomatoes
- 1.5 tsp chili powder
- 1 tsp paprika
- 1 tbsp brown sugar
- 1 tbsp Salt
- 1 tbsp Pepper
- 1/2 tsp ground cumin
- 1/2 tsp crushed red pepper
- 15.5 ounce dark red kidney beans
- 15.5 ounce black beans
- Heat pan.
- Add oil, onion, and garlic and sautee.
- Add ground beef, cook until browned.
- Pour in beef stock, tomato paste, diced tomatoes, chili powder, paprika, brown sugar, salt, pepper, cumin, crushed red pepper.
- Stir well.
- Stir in dark red kidney beans and black beans.
- Cover and simmer for 45 minutes.
- Serve plain or with cheese and sour cream.
- Soup can be frozen.