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Zwilling Clad CFX

Zwilling Clad CFX

by | Jun 13, 2021 | Blog, Brands, Products | 3 comments

This article is part of our series on non-stick cookware.

This cookware by Zwilling features Ceraforce XTREME ceramic nonstick over stainless steel pans with a 3mm aluminum core. The nonstick coating is PFOA-free and non-toxic.

These are not as lightweight as some of the others but they are durable. At 10x more scratch-resistant, metal utensils can be used safely (although most people won’t).

These pans are compatible with all cooking surfaces and are oven safe up to 400F. They feature comfortable handles and handy pour spouts (not on the fry pans).

Cleanup is easy as these pans are dishwasher safe.

The manufacturer’s website doesn’t specify the following, but these are observations that have been made in real life:

  • not for use with high heat
  • don’t use fake fats or spray fats that contain aerosols
  • surface scratches will not affect the nonstick ability of the pan

Here is a little video for making a delicious chicken dinner (it looks so easy!)

 

Synopsis:
  • Made of durable ceramic non-stick interior over stainless steel with an aluminum core
  • Oven save to 400F
  • Metal utensils okay
  • Made in Vietnam
  • Induction ready
  • Dishwasher safe
  • Medium heat only
Lodge Cast Iron Cookware

Lodge Cast Iron Cookware

by | Jun 8, 2021 | Blog, Brands, Products | 3 comments

This article is part of our series on non-stick cookware.

We carry the Seasoned Cast Iron line from Lodge Cookware. Lodge cast iron pans have been made in America since 1896. Like carbon steel pans, most cast iron pans must be seasoned to be considered non-stick. The seasoning process isn’t difficult and the better seasoned the pan is, the better the non-stick capabilities you will have. Lodge cast iron pans (non-enameled) are made pre-seasoned with a coating of soybean oil that is baked into the pan at a temperature higher than can be achieved using your oven at home. Over time and with correct usage and cleaning, the pans will become even more non-stick.

Cast iron wouldn’t necessarily be a first recommendation for a non-stick pan due to their weight and cleaning regimen and also the fact that you shouldn’t cook a lot of acidic food if you want to retain the non-stick capabilities. Of course, if acidic food has diminished your pan’s non-stick coating, you can easily re-season it with oil and a hot oven. There is no denying the longevity of a quality piece of cast iron; many people have the same cast iron pans that were used by their grandparents. People who love them, swear by them.

The pans are created using sand/clay molds into which is poured molten iron. Lodge has perfected the ability to produce up to 400 pieces per hour Operating from two foundries in South Pittsburg, Pennsylvania, Lodge uses five Danish-designed machines called Disamatic molding machines; they were the first American company to use this technology.

You can see the process here or on their website and it’s pretty amazing.

While you are there (on their website) explore a little; it’s full of great information and has answers to so many cast iron questions.

The pans will work beautifully on any cooking surface including induction and campfires. Cast iron pans offer amazing heat retention and even heating. Metal utensils are safe but dishwashers are not.

 

Synopsis:
  • Made of cast iron and shipped pre-seasoned
  • Oven save to 600F
  • Metal utensils okay
  • Made in America (non-enameled)
  • Induction ready
  • Hand wash only
Chocolate Cups (aka Truffle-in-a-Cup)

Chocolate Cups (aka Truffle-in-a-Cup)

by | May 6, 2021 | Dessert, Recipe | 9 comments

Chocolate Cups (aka Truffle in a Cup)

These are tied for first place for the easiest dessert with the biggest impact. When you make them, you'll see why. They definitely have the WOW factor but they are SO easy to make and so easy to customize.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Servings: 6
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 c heavy whipping cream (not ultra-pasteurized)
  • 7 oz dark chocolate, 70% or higher
  • 2 egg yolks
  • 3 tbsp brandy*
  • 1 1/2 tbsp unsalted butter

Equipment

  • small, heavy bottomed sauce pan
  • whisk
  • scale or measuring cups, measuring spoons
  • Silicone spatula
  • little cups or bowls

Method
 

  1. Chop the chocolate into little chunks about the size of chocolate chips. Alternately, you can pound it (inside the packaging) with a rolling pin (not too hard) and it will break up nicely.
  2. Heat the cream on medium heat until just starting to bubble around the edges. Keep and eye that you don't overheat the cream. Dump all the chocolate into the cream remove from the heat. Stir with a whisk until all combined and creamy (trust me, it will get pretty and shiny).
  3. Wait a few minutes for the mixture to cool a bit then add the egg yolks and whisk until fully combined.
  4. Add the brandy (or rum or whisky or high-quality booze...or don't add any booze) and stir until combined. Last, add the butter and continue to stir until all the butter is mixed in well and no oily streaks are left.
  5. Pour into little cups, tiny bowls, espresso mugs, etc. It should make 6 to 8 little pots of deliciousness depending on the size of your vessel.
  6. Refrigerate until chilled or overnight. Before serving, bring to room temperature and add a dollop of whipped cream, chocolate shavings, berries, a small sprinkle of Maldon salt, or whatever sounds good to you. Serve with a crisp cookie or just with a spoon.
  7. This is the recipe that your friends will rave about. You don't have to tell them that it was super easy to make.
Classic Peanut Butter Cookies

Classic Peanut Butter Cookies

by | May 6, 2021 | Dessert, Recipe | 8 comments

The BEST Peanut Butter Cookie I Have Ever Made

Peanut butter cookies are not my strong suit but these came out perfect if you like them soft in the middle, firmer at the edge, and not crumbly.
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 c butter, unsalted
  • 1 c peanut butter, crunchy or creamy, as you wish
  • 1/2 c white sugar
  • 3/4 c dark brown sugar, firmly packed
  • 2 eggs
  • 2 1/2 c all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Equipment

  • good quality baking sheets (I used NordicWare but I also like USA Pan)
  • a hand mixer or stand mixer
  • measuring cups and spoons
  • a spring-loaded cookie scooper
  • a potato masher (the kind with little squares)

Method
 

  1. Cream together the butter, peanut butter and sugars until fluffy. Beat in the eggs slowly until combined.
  2. In a separate bowl, sift together (yes, with a sifter) the flour, baking soda, baking powder, and salt. Stir it into the wet mixture.
  3. Put the batter in the refrigerator for about an hour. Scoop (or roll with your hands) into @ 1" balls and place on baking sheets leaving room to spread. Flatten each ball with your potato masher (or use a fork to make hash-marks).
  4. Bake in a preheated 375F oven for about 10 minutes or until cookies just begin to brown. Do NOT overbake (unless you like that sort of thing).

Notes

Macaroni & Cheese

Macaroni & Cheese

by | Feb 25, 2021 | Recipe, Side dishes | 5 comments

Macaroni & Cheese

This was served with love by some wonderful people to whom we are grateful that they shared--the recipe and the finished product.
Print Recipe
Servings: 12
Course: Main Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 6 slices white bread, crusts removed torn into 1/4" to 1/2" pieces
  • 1 stick butter, unsalted
  • 5 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 2 tsp kosher salt
  • 1/4 tsp nutmeg, freshly grated
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp cayenne pepper
  • 4 1/2 cups sharp white cheddar cheese, grated (about 18 ounces)
  • 2 cups Gruyere cheese, grated (about 8 ounces) or 5 ounces grated Pecorino Romano
  • 1 pound elbow macaroni

Equipment

  • casserole dish
  • sauce pan
  • whisks and spoons
  • cheese grater

Method
 

  1. Heat the oven to 375 F. Butter a 3 qt casserole dish and set aside. Place bread pieces in a medium bowl.
    In a small saucepan over medium heat, melt 2 tbsp of butter. Pour the melted butter over the bread pieces and toss to coat. Set them aside.
    In a medium saucepan over medium heat, heat the milk.
    Melt the remaining butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour, stirring constantly for about 1 minute
    Slowly pour the hot milk into the flour-butter mixture while whisking constantly. Continue cooking and whisking until the mixture bubbles and becomes thick.
  2. Remove the pan from the heat and stir in salt, nutmeg, black pepper, and cayenne pepper. Add the 3 cups of the cheddar cheese and 1 1/2 cups of the Gruyere (or 1 cup Pecorino Romano, if using) and stir until combined. Set aside.
  3. Prepare the macaroni according to the package instructions EXCEPT cook them 2-3 minutes short of done. Strain the macaroni through a colander and rinse under cold water, running water. Drain well.
  4. Stir the macaroni into the cheese sauce mixture. Pour all that into the prepared casserole dish. Sprinkle the remaining cheeses on top. Scatter the buttered bread crumbs over the top.
  5. Bake until browned, about 30 minutes. Transfer the casserole dish to a wire rack to cool for five minutes. Serve and enjoy.