Bacon Bacon Bacon!
t says: This past weekend, g said, “I want some mac and cheese.” A quick trip to google led me to Ina Garten’s recipe. I was psyched to use bacon – but the same ‘ol “problem” came up: the recipe called for far less bacon than one can purchase in a package at the supermarket. So what should I do with the rest? I made it my mission to use the entirety of the bacon to complete the meal. This is what I did …
Step 1 was to cook nearly all of the bacon (I’m saving some for some eggs this weekend) in the oven as per Ina’s recipe.
9 went into the oven - only 8 made it to the picture ...
3 of the strips of the bacon would serve as the 4-oz required by Ina’s recipe (which I also modified a little – upped the cheddar by an ounce and lowered the blue cheese by an ounce – a good thing, too cuz that blue cheese I got was kickin’ – g thinks it still has too much oomph!).
What next? Well, I figured that I needed a side dish. But what could I make that incorporates bacon? As I sat there looking at the dirtied pan, something shiny caught my eye … I knew what I had to do …
The grease says: "Don't forget about me!"
Through some crafty aluminum foil bending, I reserved the liquid gold ...
Inspired by Tyler Florence’s “Bacon-Braised Brussels Sprouts” that I must have seen 57 times around the holidays, I used the bacon grease to coat some halved Brussels sprouts, which I then seasoned with salt, pepper, Cayenne powder, and garlic powder before roasting in the oven at 400 degrees (turning every 5-10 mins). The end result was one appetizer and one side.
Main and Side ... both with bacon!
I didn’t originally intend to use bacon grease for the Brussels sprouts, but when I realized I used the last of the oil in the house for our eggplant parmigiana-lasagna, I had little choice. I must admit that I was a little disappointed with the color of the Brussels sprouts – I got a bad bunch so I had to prune way a lot of the dark green outer leaves – so what I used looked a little pale. They were also kind of small – so they were tender before their leaves got nice and brown – I guess a frying pan would have given me the char that I wanted, but I didn’t want to deal with high heat frying tonight – I was having a lazy day).
Ok, so you probably see where this is going … I have several strips of cooked bacon … and a need for dessert … I had the perfect solution …
A while ago, a friend of mine and I attempted bacon-chocolate-chip cookies. They were phenomenal – but quite annoying to make (you had to make the bacon ahead of time and incorporate it into the dough). I wanted to do something similar, but all of my cookie dough was already made and sitting ready-to-go in the freezer; incorporating bacon pieces wouldn’t be easy. The solution? Well – one time at Talula’s Table, a component in the dish called “Asparagus, Asparagus, Asparagus” featured bacon “powder” (which was genius). And there I had it – I’d dust the cookies with some bacon powder (or very tiny bits – I didn’t want to bring out a food processor to actually get a powder).
Bacon bits in a baggie - ready for cookies!
Pig and chocolate - before the oven ...
Savory and sweet, in one luscious package ...
Ta-dah!
So, I obviously still have bacon bits left over, but I’m going to rim the drink of a margarita glass like I saw on Iron Chef America recently. Can’t wait to see how that’ll taste (I’m hoping for a melon-based mixed drink so it’s like prosciutto-wrapped melon).
And … there we go! Three courses and a drink incorporating bacon! I must confess that I didn’t make the cookies the same night as the sprouts and the mac-n-cheese – I was just too full! But I could have! And isn’t that what really matters?
Oh … and a complete freak coincidence … a day or so after I thought of dusting my cookies with bacon (and didn’t tell anyone!) – look what lc sent us in the mail:
Pig and chocolate ... in bar form!
Can’t wait to try it!
Giwa: 6 Kimchi Takeout Containers and No Leaks!
t says: This past weekend, my mom and dad were going to visit, so we suggested getting Giwa for takeout. We had gone there once before (review here) and enjoyed the food. We hoped that they could impress the real critic: Korean mom.
Because we were ordering takeout, I couldn’t order my favorite: dolsot bimbimbap. I also was wary of the Haemul Pajun because it wouldn’t be crispy by the time they got it home. It was cold and rainy outside, so I focused on spicy dishes and stews. I ordered Duk Bok Gi, Soon Du Bu, Kimchi Jigae, Kimchi Bokumbop, and Bulgogi. My parents picked it up and brought it to our apartment. It was nice to eat in the dry warmth of our own nice home, on our nice table, with our nice view. It was a nice time.
On to the food …
I was impressed that although several of the foods were kimchi based (and two were stews!), not a single one of the containers had leaked! This was very impressive. Of course, it was only a short trip, but still – inadequate food carriers are a big no-no in my book for Asian takeout – especially when you have such, shall I say, “pungent” foods.
The Duk Bok Gi appetizer resembled classic Duk Bok Gi in that it had rice cakes and fishcakes in a spicy, garlicky red sauce – but it had a twist! Ramen noodles! The guy taking my order did ask me if I wanted ramen noodles, but it sounded like if I didn’t, then he just wouldn’t put them in. Why turn away free food? Sure! Add them in! It was a good thing they did, because I ended up liking them a LOT. My mom thought it was a little weird, but after she tried it, she’s thinking about adding some to hers next time she makes it at home. I wonder why more people don’t add ramen noodles to their Duk Bok Gi?
Of the two stews (Soon Du Bu and Kimchi Jigae), the Soon Du Bu was superior. Soon Du Bu is essentially a fiery red hot soup with plentiful chunks of tofu. It was quite good – the tofu was soft, the soup was spicy (but not too spicy), and there was a good amount of tofu, too! Plus, my parents said it was a “special”, so it only cost $6 – score! On the other hand, the Kimchi Jigae, which is supposed to be a stew of kimchi and pork was a little disappointing. There was very little meat, and very little “stuff” in the soup. I actually wonder if they forgot to put meat in it at all. Also, for the price of the dish, I was expecting a lot of matter in the soup, as neither kimchi nor pork are that expensive (we’re not using beef tenderloin or pork chops here). Well, at least the kimchi was good.
The Kimchi Bokumbop was a dish that we had the first time we went to Giwa. I felt that it tasted exactly like it did before with the exception that it wasn’t as dry – so that was actually an improvement. As far as texture goes – it does still feel a little monotonous, so it was good to share among us. g whipped out the sriracha sauce to give it some kick – I just added some of the sauce from the soups.
The Bulgogi was well done (with mushrooms and edamame). I have to admit that it was a little dry by the time it got to us, but that’s not their fault – that’s just the nature of Bulgogi – it’s best straight from the grill. I liked it enough to look forward to eating it fresh at Giwa next time. I probably wouldn’t order it for takeout again (I did it this time just to see how it was marinated).
Finally – I think they need to give us a little more rice! The quantity they gave was on the order of those little pint containers you get when you do Chinese takeout (ok, maybe 50% more). For stews especially, they should give more because it adds to the heartiness of the meal (especially if you’re going to charge nearly or over $10). Plus, it’s just white rice, so I’m not asking for truffled risotto or anything like that.
So what did mom think? My impression of mom’s impression is that older Koreans might not enjoy this style of cuisine. The number of those little pickled plates they give you before you start your meal (panchan) was too few (she’s looking for like 10 of them). Also, the tastes are more for the younger generation that’s on-the-go (which is probably what Giwa is catering to – the lunch crowd in center city). She did like the Soon Du Bu and the Duk Bok Gi, so there might be hope for Giwa, yet – but next time, I think that my parents might consider going there and seeing the place in action … I kept telling them about the dolsot bimbimbap …
Eggplant Parmigiana-Lasagna
t says: This weekend, like every weekend, I wanted to make something that would last us a few meals. I had a hankering for eggplant parmigiana, but I find that I get tired of eggplant parm really quickly. For me, there’s just too much eggplant flavor so that I’m usually eggplanted out by the end of my meal – who knows how I’d feel by the third time I’ve had it in the same week! Also, the texture of plain ol’ eggplant also gets boring when it’s reheated (you lose the crunch of the breading). But I got to thinking – what if I jazz it up with some meat? And use some different cheeses? And some pasta? It didn’t take me long to realize that I was no longer playing around with an eggplant parm recipe, rather, adding eggplant to a lasagna recipe! There we have it – a lasagna and eggplant parm hybrid! The recipe that follows is the love-child of Alton Brown’s eggplant parm recipe and Ina Garten’s turkey lasagna recipe.
When all the cooking was done, I think it was pretty good, and it’s definitely something I’ll make again. This is NOT a very gravy-full recipe – if you like tomato sauce, you can up the quantity. It’s also NOT a big puddle of oozy cheese. Everything is balanced (in my opinion), so I don’t think I’m going to make straight-up eggplant parm anymore (this way is just more fun). Don’t be intimidated by the number of ingredients or steps – it can be made easier by using oven-ready pastas or ready-made gravy (although the latter is sometimes a little yuck – but Barilla makes some decent sauces)! You could also omit the meat (but what’s the fun in that?), or swap out the veal for more turkey if you’re not a fan of red meat. g had the idea to add a layer or two of sauteed spinach … but I forgot … oops! In any case – you get the idea – it’s a pretty versatile recipe. You don’t even have to use this one – but try adding eggplant parm to your favorite lasagna recipe and see what happens!
Ingredients:
for the eggplant …
1 eggplant
all-purpose flour, panko bread crumbs, Progresso “Italian style” bread crumbs, Parmesan/Romano grated cheese (the cheap kind)
4 eggs
canola oil and olive oil in a 50:50 mix – although if you only want to use one, go for canola – higher smoke point
2 baking sheets (optional)
for the pasta of the lasagna …
use whatever you want – oven ready is probably the easiest so you have less to think about or do …
for the cheeses of the lasagna …
1 lb fresh mozzarella, cut into slices
16 oz ricotta (we like part-skim)
4 oz goat cheese (doesn’t have to be fancy goat cheese – we used the cheap President brand)
1 cup grated parmigiano reggiano
1 egg
2 Tbsp finely chopped flat-leaf parsley
0.5 tsp kosher salt
0.25 tsp black pepper
for the tomato sauce of the lasagna … (you can substitute the sauce-relevant ingredients for at least 28-oz of whatever pre-made tomato sauce you want – you’ll still want the meat)
0.5 medium yellow onion, diced
2 cloves garlic, minced
28 oz can of crushed tomatoes (we <3 Tuttorosso brand “with basil” – Wegman’s brand is ok – Hunt’s is awful)
basil (if your tomatoes don’t have some in it)
0.25 tsp baking soda
2 Tbsp grated cheese
0.5 lb ground veal
0.5 lb ground turkey
Methods:
-1) The point is to try and remove some of the excess liquid from the eggplant. Maybe this step is completely unnecessary – it might just be something Alton Brown does. Personally, I didn’t mind this step because it gave me the chance to take care of other prep work like making gravy, etc. Slice eggplant lengthwise (i.e. the cutting stroke starts from the top and goes to the bottom) into 10 super-long slices. I use 10 slices because I like 2 layers of four slices in the lasagna, and the two outside-most slices have a lot of “skin” on them, which isn’t that pleasant to eat through, are thrown away. Cut the green part off. Line baking sheet with foil. Line the sheet with paper towels. Lightly sprinkle the baking sheet with kosher salt. Arrange eggplant into a single layer (you may have to use two layers separated with paper towels). Sprinkle with kosher salt. Cover with paper towels. Do a second layer if you need to. Place a second baking sheet on top of the paper towel and eggplant layers. Put something heavy on top of the second baking sheet. Go do some other steps while the moisture gets pressed out.
0) Start a pot on the stovetop with ample salted water for preparing noodles (but don’t make it yet). If you have oven-ready sheets, then nevermind. Set aside the number of noodles you’ll need to make two single-sheet-thick layers (with a little overlap) in the baking dish of your choice (I used 9″ x 13″).
1) Make the ricotta cheese mixture … Combine the ricotta, goat cheese, parmigiano reggiano, egg, parsley, salt and black pepper (i.e. everything but the mozzarella). Set aside in fridge.
2) Make the meat gravy … In whatever pot you intend to make the gravy in, brown the two meats in a tablespoon of oil. You may have to do this in batches so you can get a nice color on the meat (otherwise, you’ll essentially boil or steam the meat, which isn’t as flavorful). Set meat aside (leave the fat in the pot). Add onions and cook until translucent. Add garlic. When fragrant, add tomatoes and return meat to pot. Add the grated cheese and baking soda. Let the pot cook down for a while under a very low heat.
3) Prep the eggplant … Preheat oven to 400 degrees. Set some kind of frying vessel on medium heat (or just a smidge above medium – I used a setting of “6” on a scale of 1-10). You don’t want it to smoke when you add the oil (which you should add later, right before you start frying). As far as what kind of vessel – I like a 4 quart pot – the tall sides prevent too much splashing. Set up a 3-stage dredging system: 1 bowl of flour, 1 bowl of beaten eggs, 1 bowl of bread crumb mix. For the bread crumb mix, I like using panko (for the crunch), Italian-style bread crumbs (for the flavor), and cheapo grated cheese (also for the flavor) in a 2:1:1 ratio. Feel free to use whatever bread crumbs or ratio you want. Free the eggplant from the baking sheet sandwich you made. Wipe them with paper towels to remove excess salt and liquid. Dredge with flour, then egg, then breadcrumb mixture. Set slices aside until done dredging.
4) Fry the eggplant … Add oil to your heated frying vessel on the stovetop (I like a half-inch deep pool of oil). Fry the eggplant slices until they get to a pretty color (I go two at a time b/c that’s what fits in my pot) and set them aside on some paper towels to absorb the excess oil.
5) Make the pasta … Cook the noodles according to instructions on package. If you have oven-ready sheets, then double-check and make sure you don’t have to do anything to them except stick them in the oven (I’ve never used them, myself, so I leave that up to you).
6) Layer the lasagna … Place 1/3 of the gravy on the bottom of a 9″ x 13″ baking dish. Layer as follows: 1 layer of lasagna noodles, nearly half of the mozzarella slices, 4 slices of eggplant, half of the ricotta mixture, 1/3 of the gravy, 1 layer of lasagna noodles, nearly half of the mozzarella slices, 4 slices of eggplant, half of the ricotta mixture, the remaining gravy, and the remaining mozzarella (broken apart into small chunks and scattered on top).
7) Cook the lasagna … Bake at 400 degrees for 30 minutes, until you see bubbling throughout the baking dish (the egg in the cheese mixture is the only raw ingredient in the lasagna), and a nice browning of the mozzarella on top. Cool and enjoy!
An Ode to Gravity-Activated Salt and Pepper Shakers
t says: On to #4 on the interesting/awesome/useful kitchen equipment list. We have salt and pepper shakers. Actually, we have several salt and pepper shakers (l gave us some pretty rad shakers – thanks!). You [likely] have salt and pepper shakers, too. But … do you have gravity-activated salt and pepper shakers? We do. Check it (sorry, it’s a little out-of-focus):
It don't matter if you're black or white - you're both fun to use!
But wait! Aren’t all shakers “gravity-activated”? Doesn’t salt and pepper fall out of all shakers when you invert them? Yes … but you have to shake the shakers!! Pfft – that’s so 20th century. Each of these bad boys have a little electric motor (powered by 6 AAA batteries) that turns on when the shaker is inverted. Upon inversion, without having to press a button or twist something, the shaker starts grinding the salt/pepper so it falls out. That’s right! No shaking required! And that little loop at the top is a knob that you can turn so you can dial in how coarse/fine you want the motors to grind.
Is this feature actually useful? Kinda. Is it fair to consider these “shakers” and not “grinders”? Probably not. Is it borderline ridiculous? Maybe. Is it super-cool? Absolutely. Here’s an example of just how cool … Soon after we first acquired these, a bunch of friends visited us. While I was moving food to the table, I hear a wwhhiirrrr noise from the kitchen, followed by giggling and a “whoa, do it again!”. I turned around to find a bunch of very manly men huddled around the sink – they were “testing” the shakers. With giddy smiles on their faces, they passed them around so they could all try. I asked, “pretty cool, eh?”. One of them responded, “Dude – I’d get married if it gets me one of these.” And there you have it. These salt and pepper shakers are so cool that men in their mid-20’s will strongly consider long-term commitments to own them. Need I say more?
Parc: Donnez Mois Raspberry Jam!
t says: We’ve been trying to go to Parc since it opened. Every time we walked by, especially during warmer weather, the happy-faced diners sitting on the sidewalk and the gentle hustle-bustle sounds emanating from the open windows were always so inviting. Food Network’s Robert Irvine (from Dinner Impossible) even claimed that Parc makes the best mashed potatoes he’s ever eaten! But for some reason, whenever we picked out restaurants to visit, Parc kept getting bumped in favor of other well-respected, French-esque [BYO] eateries. Well, all that changed when we found ourselves craving a Sunday brunch at a place that took reservations (we’re tired of waiting at Sabrina’s and Carman’s) and was within walking distance of Rittenhouse Square.
Sunday, 11:15am, Party of 2. We showed up to our reservation nearly 15 minutes early (apparently we walk MUCH faster when it’s cold outside), but the restaurant was happy to seat us immediately. Our server was very friendly and made her suggestions – I was particularly swayed by her descriptions of the pastry basket and the pain perdu (which we ended up ordering). g had some decision-making to do about her order, which she’ll go through below. We also ordered a “French breakfast tea” (black tea with a bit of mint and vanilla) and a French75 (common theme throughout the blog: g likes sparkly drinks), both of which were very good and we’d highly recommend – more about the French75 with g below.
The pastry basket featured a blueberry muffin, a plain croissant, a chocolate croissant, a croissant star with a dollop of jelly, and a lemon custard filled pastry. First off, the croissants were great – they were crispy on the outside, soft and flaky on the inside, and tasted of delicious butter without being oily. When coupled with the included raspberry jelly … they were even awesomer (that’s right, awesomer, because “more awesome” just doesn’t adequately capture the degree of increase in awesomeness). The other pastries were also good, but those croissants stole the show. However, I had a major gripe with the chocolate croissant. I see this all the time, especially in coffee shops: a “chocolate croissant” on the menu. But in actuality, it’s a plain croissant with a single rod of solid chocolate in the middle. Sorry guys – that is not a “chocolate croissant” to me (maybe this is how they do it in France – I have no idea). My chocolate croissants (i.e. the ones I buy – no, I don’t make them – although maybe I should) have layers of chocolate interspersed throughout the croissant – not an identifiable rod. How one attains that result – I have no idea – but I’ve definitely seen it done. But don’t worry – I handled the fake chocolate croissant situation at Parc with grace … I ate the part of the croissant with the chocolate first, and then finished the rest that was completely void of chocolate with the raspberry jam. Problem solved.
The french toast was very good. The brioche bread, itself, was superb. It was thickly sliced (four slices) and dense but super-soft. The cooked, caramelized apples on top were a nice touch, but the hazlenut butter was what completed the dish. As good as the hazlenut-apple combo was, I found it to be a bit monotonous midway through the second slice. By the end of the third, I felt a little bored (and it wasn’t just because I was getting full), so I reached for the raspberry jam from our pastry basket – that livened the dish up nicely.
g says: My brunch selection process went something like this:
g – “Ooh, I want something with eggs; maybe eggs benedict or the omelette espagnole.”
t – “Omelette espagnole? That doesn’t sound French! Sounds like ‘Spanish omelet!’ Are you sure you want that here?”
g – “But what about the ratatouille? Ratatouille is definitely French; the movie says so. Also, although I love a good eggs benedict, I don’t know if I could get something like eggs and ratatouille just anywhere. I think I’m gonna get it.”
t – “Really? All right, whatever. It’s your birthday week.”
g – “Yep.”
End scene.
I was really happy with my choice when it came out of the kitchen. It was a rather large (filled a decent size plate) disc of ultra-fluffy eggs, seasoned with some green herbs, topped with a generous helping of ratatouille (squash, onions, eggplant, tomatoes all cooked down into a warm compote). And it was delicious! Paired with the bread basket t and I shared, it was even a little too large to finish. The ratatouille may have been a tad overseasoned (I tend to be pretty salt-sensitive) but the rich veggie flavors were a nice, homey foil to the more dainty taste/texture of the eggs. I definitely want to try and make my own version of this at home sometime.
Lastly, can we please talk about how great French75’s are? Every place I have had one makes it a little bit differently, but the basic recipe that I like is champagne, good gin, fresh lemon, and a little bit of sugar or simple syrup for sweetness. I have seen them made with cognac and cherries rather than gin and lemon, or raspberry instead of lemon. Parc makes a good one (basic recipe), so I was happy. I’m not sure if it beats the ones I had at double crown (Brad Farmerie’s place in NYC), but that’s a post for another day.
t says: g loves Brad Farmerie … I’m glad I found her first … finders keepers, losers Brad Farmerie …
g says: what? he seemed like a nice guy on Next Iron Chef!
Tabla: You Have to try the “Green Drink”
g says: I was browsing my Tasting Table emails last week and came across an advertisement for NYC Martini Week. I had no idea what that was or what it meant, but I sure liked the sound of it! I knew I must participate (at least for the sake of the sneeze).
After reading on, it became apparent that this martini week was indeed right up my alley – several restaurants around the city were serving special $10 martinis made with premium vodka or gin from 5:30-8:30 pm for a 2 week duration. We have been working really hard at the office, so a few of the girls and I set out to plan a little happy hour to celebrate our love of martinis and treat ourselves a bit. We knew it was meant to be when we saw that one of the participating locations was Tabla (located just across the park from our office); this was an offer we just couldn’t refuse!
3/2010, Wednesday 6:00 pm, Party of 3 – We arrived on time and were seated right away in the mezzanine dinner area. The atmosphere was comfortable, spacious, and afforded us a great view of not only the cool “bread bar” below (the lower level where there is more casual seating), but also the park right outside.
I have been to Tabla on 2 or 3 occasions before for lunch, and have never been disappointed. Their Indian food is creative, fresh, and always delicious. It has been a long while since I have dined there, so I don’t remember exactly what I have tried before, but I do remember being completely satisfied with my experience each time. I also don’t have a gauge for how authentic the food is; I am inclined to think it is more Indian-inspired than traditional, but it doesn’t matter to me as long as it’s tasty (and in my experience, it is).
The time came for us to order our drinks – I was so excited to hear what kind of special drinks they would be offering! They had an upgraded version of their signature Tablatini (pineapple with vodka — upped to grey goose from skyy) and something we referred to the entire night as the “green drink.” I forget what our server told us its real name was, and her description didn’t sound too fabulous either (green and spicy with muddled cilantro), but it was more interesting than pineapple and vodka, so I wanted to give it a whirl. Also, it was a gin drink, and I am usually a fan of those.
The girls ordered a dirty martini and a glass of cava respectively, and I ordered the mysterious green drink. Boy was I happy I did, for it was incredible! First, it was a more fresh, translucent green than the murky color I was picturing. Then I came to find out that it was composed of Bombay Sapphire, cucumber, lime, mint, and cilantro – not so much spicy as herbaceous and refreshing – a total hit for me. Gold star for drinks!
But what happy hour would be complete without something to nibble on as well? Tabla happens to also be a perfect place to get apps and small plates to pair with something from the bar. I was the only one of us who had visited there before, so I was able to make my recommendation: flatbread and chutney for all!
I love a good flatbread and chutney any time of day, and Tabla makes them both really well. We ordered both the rosemary and garlic tandoori flatbreads, as well as the 6 chutney sampler (cilantro-mint, tamarind-jaggery, mango, spicy chili, peanut, tomato), and a saag paneer pizza for good measure. My drink dates and I were delighted by the bold, yet approachable flavors of each item we ordered, and it was just the right amount of food.
I think the girls were pretty impressed, as we vowed to return again another time. I’m thinking that might have to be pretty soon…
t says: I’ll trade NYC our Cafe Spice for their Tabla any day …
An Ode to Calphalon Non-stick Pans
t says: #5 on the list … and whoa! Snoozefest! You must be thinking:
“Pans! You’re going to start your top 5 pieces of interesting kitchen equipment, and you’re going to mention pans!? On top of that, some Calphalon pans! And non-stick pans at that! But ‘real’ home cooks praise All-clad and Mauviel for pans and dis’ non-stick as only for pansies! And if they absolutely have to use non-stick, they go ScanPan. So what person who claims he’s “obsessive” and does “research” before making purchases is going to praise Calphalon!?”
Me … but don’t worry – a story’s coming [below] …
First off, let’s make this clear: I’m not going to pretend that these pans heat the quickest, distribute the heat most evenly, or anything like that. Actually, Cook’s Illustrated already tested these kinds of non-stick pans, and I’m pretty sure that the Calphalon pan didn’t win (All-clad always wins – ugh – so expensive!). So why bother with the Calphalon Contemporary non-stick pans?
It ain't All-clad, but I like it!
1) They look pretty. Ok – this is an opinion – but the brushed exterior looks great out of the box and does an ok job hiding the inevitable disgustingness fairly well (pans are meant to be used).
2) They’re cheap. Not only that, although they’re cheap, they’re not so thin that they’ll warp when heated – that’s a good thing! Sadly, that particular link doesn’t include a lid in the price – but I’m sure that similar options can be found.
3) Their non-stick is reasonable. It’s not the slickest ever (I like to play it safe and wipe it with cooking oil on a paper towel), but always cleans up in a cinch, no matter what I burn on it.
4) Lifetime warranty. What? Warranty? Why? Well, I personally don’t think that there exists a non-stick pan that will stay non-stick forever. Furthermore, I don’t think there’s a non-stick coating that won’t peel … eventually. Every non-stick pan I’ve used has had this happen to it – and I’m betting that even ScanPans will degrade over time with repeated cleanings. Lo and behold – back when I had only this one pan and therefore used it nearly every day (including some very high-heat applications – which technically one shouldn’t do with non-stick pans), it lasted only a year before I noticed that the coating was peeling! I was not amused, as I made certain to use only the finest, softest sponges when cleaning the interior. I called up Calphalon and was afraid that they’d simply accuse me of abusing the pan (like “wear and tear”) and wouldn’t do anything. Wrong. I mailed it to Calphalon the next day and a brand new one came to me ~3 weeks later (I only had to pay shipping one way). The next time this happened (i.e. the following year, as it was still my everyday pan), I was a little more whiney and complained when I called and voila (or as that dumb tv commercial says: “wa-la!”), this time they even covered the return shipping and got it to me in 2 weeks. Now that I have other pans to play with (and use my non-stick only for eggs, fish, and pancakes), I likely won’t have to return it as often – but I always know that I can if I wanted …
So, in the end – I guess all I’m really saying is this: we like non-stick pans with awesome lifetime warranties. Whether it’s Calphalon or not is irrelevant – just so long as they don’t blame you for “wear and tear”.
after dinner sneeze 