#Stainless Steel Heat Plate For Browning

[antisocialmastermind]

Chapter 3

Day 3: IORHNRE= hornier, hire

Chapter 1 Chapter 2 (on Ao3)

Kurt wakes up hornier than usual. Apparently his ego has not seen fit to share last night’s humiliating memo with his dick. Or maybe he went to sleep with Elliott too much on his mind. Either way, he’s hungover, regretful, mortified, and apparently really needs to get laid. By someone other than Elliott. 

Who, annoyingly, seems completely unaffected by the whole awkward incident. 

Kurt stumbles into the kitchen to find his roommate singing into a spatula, shaking his ass, and plating his patented pancake breakfast sandwiches. 

“Oh my god, I think I love you,” Kurt mumbles, looking for the syrup, and Elliott looks up with a grin.

“But only platonically, right?”

Hungover Kurt is always a little vulnerable – the surface of his skin an exuberance of tesselating cracks that weaken his wit and self-confidence. He blinks and snaps, “Over it.” 

Elliott considers him for the briefest of seconds before he tosses a hash brown patty onto each plate and slides one plate across the counter. “Good,” he says. “Me, too. Eat some grease.” 

And that’s it.

They eat side-by-side at the counter as they usually do. Kurt does the dishes and makes a shopping list. Elliott’s near the window working charcoal into a canvas. He’s not satisfied with the play of light over Kurt’s cheekbones. He’s working from a photo, so Kurt’s presence isn't required.

Kurt takes advantage of Elliott’s deep concentration to look at him for too long, then slips into his room and closes the door. Lying on his bed, he thinks about last night, about the last eight months. He loves Elliott. He really does. But does he love him that way? Maybe he’s just missing a relationship in his life. It’s been a while, after all. 

He doesn’t cry. It hurts, but he doesn’t cry. That, more than anything, tells him he’ll get through this. 

****

They go to look at the gallery space in the afternoon. Elliott’s pace gets bouncier and quicker as they get closer, and even Kurt’s grinning like a loon by the time they step through the glass door into the cool, dim interior.

Elliott walks Kurt through the space, explaining how he’s hired someone to remove appliances and make the kitchen smaller. They’ll keep the refrigerator, one counter, and the industrial sink and dishwasher since they’ll be handy for artists’ receptions. That half of the kitchen will become the in-house studio. 

“The rest of the kitchen’s gonna be gutted and walled off,” Elliot explains. “Gives us more gallery space. And there are bathrooms of course, and an office already…” 

The office is little more than a closet with a desk and chair, but that’s all they’ll really need. The floor is a gorgeous tobacco wood, highly varnished, and the walls, Elliot says, will be white. 

“You need modular display panels,” Kurt declares as he turns a circle in the center of the large space. “Easier than repairing the walls every time the show changes, and it’ll give you much more surface area.”

“See?” Elliott grins, “This is why I need you. So much more than a pretty face.”

Kurt feels heat creep up his neck and over his face and turns to the window.

“Good natural light,” he continues, and mentally congratulates himself for not missing a beat. Elliott just says these things. He’s always been flirty, but he knows now and it’s just awkward for Kurt to ignore the elephant between them. But he does his best. “You’ll still need good fixtures. Cool light with the amount of contemporary work you’ll be showing. Rail lighting, maybe. In stainless steel, not black.”

Elliott grins again, but he doesn’t say anything, and Kurt breathes a tiny sigh of relief. He can do this.

****

He can’t do this.

How is he supposed to get some clarity and get over this when Elliott’s always just there? 

Kurt switches his night shift for a day shift on Thursdays, when Elliott DJs at The Duplex. He loses tips but gains an entire day where he doesn't see Elliott at all. He accepts Justin and Michael’s dinner invitation even though Elliott can’t make it. Sometimes he goes out with Chandler for drinks or to catch a movie – but he has to be careful there because he thinks maybe Chandler has a crush on him. And that’s not happening. 

He watches Elliott with their friends. He’s maybe extra flirty with Sebastian, but he’s most calm and down to earth with Kurt. He’s happy and flirty and genuine and wacky with everyone. That’s just who he is, and Kurt wouldn’t change him if he could. 

As weeks pass and the gallery opening gets closer, Kurt feels better. He’s still a little hung up, but he’s got some perspective now, and he’s about ready to move on. He’s also busy. So that helps.

He’s getting pieces ready to hang for the opening and he’s helping Elliott choose light fixtures and wine glasses and restroom decor. He’s at the restaurant six out of seven days. He’s doing this. He’s doing it.

****

It’s a Tuesday evening a few weeks out when Elliott pokes his head around Kurt’s bedroom door and says “Hey. Can I talk to you?”

Elliott sits Kurt down on the sofa looking serious and thoughtful. Kurt’s heart is jumping like a rabbit in his chest. 

“How involved do you want to be, Kurt?” Elliott asks softly.

Oh my god, this is it. He’s changed his mind. Kurt’s eyes flood instantly and his pulse, impossibly, quickens. He might vibrate off the couch and onto the floor.

“Um. What?” Kurt mumbles. 

“Well, I mean, do you just want to show your work? Do you want an attendant position? I can’t pay much just yet – it’ll mostly be me working there – but you’re hired if you want to be.” He smiles at Kurt. “Do you want to maybe think about buying in? Being my partner? What do you see yourself doing?”

Kurt almost laughs at the irony in Elliott’s words. He pretty much wants the fucking sofa to swallow him whole. It doesn’t. He smiles, a little shakily, and sighs. 

“For now,” he says, “I want to show. In the future, I’ll probably want more, but right now, I’m just. Not ready.”

“Okay,” Elliot replies. “Let me know when you are.”

“I definitely will,” Kurt says, clasping Elliott’s shoulder. 

He goes to bed. 

Chapter 4

[algorizmi]

Creamy Scrambled Eggs

This is a great method for scrambled eggs or omelets. https://ladyandpups.com/2015/02/03/magic-15-seconds-creamy-scrambled-eggs/ Very forgiving recipe. The texture is soft and fluffy even cooked 3 times as long. It didn't stick at all even in a stainless steel pan with half as much butter as called for.

Ingredients 3 eggs 22 g milk (7.5 g per egg) 5.1 g potato starch (1.7 g per egg) 0.6 g salt (0.2 g per egg) 22 g butter (7.5 g per egg)

Directions 1) Crack 3 eggs and mix with salt. 2) In a separate bowl, whisk together the milk and starch until smooth. 3) Add the starch slurry to the eggs, and beat until smooth. 4) To a 10″ skillet, add butter and heat on high until 320 °F. The butter should bubble but not brown. 5) Pour the egg mixture into the pan. Without stirring, keep over heat for 3 seconds or until the edges of the egg mix starts to bubble. (May need longer for a smaller pan.) 6) Then remove the skillet from heat and use a silicone spatula to stir the eggs, making 1 full circle per second for ~11-12 seconds. The eggs will all the butter, but remain partially under-cooked. (add ~5 seconds for a 6-egg batch. Don’t scale beyond 6.) 9) Transfer to a plate and serve. Do not wait until it looks fully set.

[communist-hatsunemiku]

i cook my dinners for an audience at least that's what i'd like to do lately it's me and my irrelevance garnished with hopeless love for you

i cut these onions 'til i cry sear my heart on every side golden brown and lightly fried i just don't know what i'm to do with this meal i made for two… unless i cook for you!

i made a home-cooked meal full of everything i feel and i send my love through the searing stainless steel i hope you feel the heat 'cause you're everything to me have this shrimp fried rice no more talking, lets just eat!

you cook your dinners with no elegance nothing pretty, just some food that might be why you're such a pessimist every day its plain white rice and chicken breast with protein powder, it's PETULANT!!!!!!!

sous vide it slowly for a day while the lonely hours away watch those colors turn to grey wouldn't your dinner feel complete with some savory and sweet? just come and cook with me!

i made a home-cooked meal full of everything i feel and i send my love through the searing stainless steel i hope you come and eat 'cause it's such a tasty treat have this shrimp fried rice grab a plate and take a seat!

OHHHHH SHRIMP MIKU IN THE PLACE TO BE YOU WANT A SHRIMP FAJITA OR A SHRIMP SCAMPI I GOT THIRTY NINE METHODS TO PREPARE SEAFOOD AND I'D MAKE UP A MILLION MORE FOR YOU YOU MAKE MY HEART BEAT WILD AND FREE NOW I'M SEEING COLORS THAT I CAN'T PERCEIVE BABY DON'T BACK DOWN, TAKE A CHANCE ON ME AND NO I DON'T GIVE A SHIT ABOUT YOUR SHELLFISH ALLERGY

I DON'T CARE YOU'RE GONNA EAT THIS FRIED RICE I MADE FOR YOU OR… OR THERE'S GONNA BE PROBLEMS YOU HEAR ME?

i made a home-cooked meal full of everything i feel and i send my love through the searing stainless steel i hope you feel the heat 'cause you're everything to me have this shrimp fried rice no more talking, lets just eat!

[z0urcherri]

🥟 Caramelized Onion Pierogi with Parmesan Sauce 20-25 minutes | Serves 1-2 3-6 pieces frozen pierogi (cheese or onion filling) 1-2 tbsp chopped onion 3-6 tsp grated Parmesan cheese Black pepper Milk 1-1/2 stick butter, cut up 1/4 cup softened room-temperature plain cream cheese

1. Spray a stainless steel skillet with cooking spray. Turn fire on to medium. Add onion and cook, stirring occasionally to prevent sticking, until browned, about 10-12 minutes. Lower heat if turning dark too quickly. Add a pat of butter to melt.

2. Add pierogi and cook, covered, 5-7 minutes on each side. Check doneness by pressing gently down on pierogi with the back of a utensil-it should give slightly. If still too firm, continue cooking until softened. If necessary, add an additional pat of butter.

3. Transfer cooked pierogi from skillet to paper-towel lined plate, and set fire to low. Add parmesan to skillet, stirring until melted, 2-3 minutes. Add cream cheese and pepper and stir until combined. Stir in as much milk as necessary to reach desired consistency, and heat until thickened. Pour sauce over pierogi and serve.

[roift]

pasta alla vodka

this was taught to me by a dear friend whose skill i aspire to one day match. we are both college students and have found this to be a quick, cheap, simple, and amazing dish every time. ive used it to impress friends, family, and my partner.

no real measurements. use your heart (and intuition).

ingredients:

- 1 yellow or white onion

- 1 8oz can or tube of tomato paste

- heavy cream or half & half

- vodka (white wine works in a pinch)

- fresh parmesan (not the pre-grated stuff)

- however many cloves of garlic your heart desires

- crushed red pepper flake

- fresh basil

- salt & pepper

- olive oil

- whatever kind of pasta you want, but my favorite for this recipe is penne. spaghetti works great too.

- reserved pasta water

- this recipe works best with a stainless steel or aluminum pan but a nonstick skillet will work just fine

directions:

the pasta

follow the instructions on the package for your chosen pasta.

remember to salt your pasta water like you would a well-seasoned soup.

DO NOT FORGET to drain some of the pasta water into a measuring cup!! you'll need it for the sauce.

the sauce should come together pretty quickly while the pasta cooks. ideally your pasta should be done cooking by the time you add the tomato paste to the sauce. i'd recommend throwing your pasta in to cook when you start dicing the onions for the sauce.

the sauce

dice your onion into small pieces

crush or mince your garlic

chiffonade (stack leaves into one big leaf like russian dolls and then roll into a bundle, then cut into strips) your basil

heat pan over medium heat

add about a tablespoon of olive oil and heat. you'll know it's hot enough when it starts sliding around the pan like water.

sauté onions until soft and translucent, add your garlic and red pepper flake once the onions are about halfway cooked.

season with salt and pepper. be generous.

once the garlic has a little color and has become fragrant, add in your tomato paste and stir it around the pan, incorporating the onions and garlic into it. it should form like a tomato-onion-garlic-blob.

allow this to cook and dry out a bit, letting it caramelize in the pan. if using a stainless steel or aluminum pan, look for brown bits of fond sticking to the bottom of the pan.

add your vodka, just enough to loosen up the tomato-blob into a more easily workable consistency.

immediately scrape up that brown fond in the bottom of the pan as soon as you add the vodka.

if you timed everything right, by now your pasta should be done and you should have some pasta water reserved. add pasta water until just before your desired sauce consistency.

add your heavy cream and half and half until you get your desired sauce consistency and stir until the sauce turns a beautiful iconic orange color.

grate in fresh parmesan cheese to emulsify into the sauce

add your pasta to the sauce

add about 3/4 of the chiffonade basil

stir to combine everything

serve in a bowl or on a plate (or just on the bare table, see if i care), grate extra parmesan cheese over top, then add a few cracks of black pepper if you feel like it. garnish with leftover strips of basil. enjoy.

[inverse-muses]

*Throws a 🔥 at you* "Talk about... food, I guess. Get as petty as you possibly can."

Cooking steaks on the grill is severely overrated. At the very least, cooking good steaks on the grill are overrated.

Now if you got some cheap sirloin steaks for a cook out that c'est la vie, have at'er, but for the love of god at least add some wood chips to enhance the flavor.

In the pan, either cast iron or stainless steel, is the absolute best way to go.

Here's a bonus: inverse-mun's steak guide:

Get yourself a good new york strip, ribeye, or any steak cut of choice. Works for sirloin too, doesn't always have to be a pricy cut ( though I do prefer sirloin for steak sandwiches, fajitas, or ramen )

Let that baby sit in the fridge for a couple of days after you get it, or even freeze it in a vaccuum seal bag if you can. Not necessary, but this ages the meat.

Take it out about an hour before you plan to cook it. Let it come up to room temp. Lets the meat relax before cooking.

Get a good steak seasoning. Ideally it should look like someone through salt, pepper, and some herbs in a bottle. It it looks too colorful, throw it out. Or just use salt, pepper, and garlic power. Sprinkle it on, pat it in.

Heat up some oil in a pan. Get it at a good medium-high heat. Oil should be just starting to smoke.

Put in your steak. Sear on one side and flip. Should be a nice, dark brown. Turn the heat down to medium, throw in some butter, rosemary (optional), and cracked garlic cloves ( not optional ).

As the butter melts, use a long-handled spoon to baste the steak in the juices; tilting the pan so that all the butter and juices collect on one side to make it easier.

Once the pan has cooled down enough that the butter isn't burning, cover it and let it cook for a little bit.

USE A MEAT THERMOMETER.

Check it ever so often until the internal temperature is 135F

Take the steak out, leave it rest on a plate for a couple of minutes. The heat will regulate throughout the steak and should leave you at ~145F which is PERFECT medium-rare.

While waiting for it to rest, throw some asparagus in the pan and cook it in the drippings.

There. You have a perfect steak.

[atplblog]

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[recipeclips]

Bill granger's ricotta pancakes recipe

Food and Wine: 4 servings. A reviewer said it too wet. Ingredients - HONEYCOMB BUTTER 1 cup honeycomb toffee pieces 1/2 cup unsalted butter (4 ounce), softened 1 Tbsp honey 1/4 tsp kosher salt Ingredients - HOTCAKES 1 2/3 cups whole-milk ricotta cheese (about 13 3/4 oz/ 152g) (such as Galbani) 1 cup whole milk 5 large eggs, separated 1 1/4 cups all-purpose flour (about 5 3/8 ounces / 390g) 1 1/4 tsp baking powder 1 tsp kosher salt Unsalted butter, for greasing griddle 2 large bananas, sliced 1 cup crushed honeycomb toffee Directions - Make the honeycomb butter Process toffee pieces in a food processor until very finely ground, about 30 seconds. Add butter, honey, and salt. Process until blended, about 30 seconds. Transfer butter mixture to a large sheet of plastic wrap, and roll into a 5-inch-long, about 1 1/2-inch-wide log. Chill at least 2 hours or up to 2 weeks. Directions - Make the hotcakes Whisk together ricotta, milk, and egg yolks in a medium bowl. Sift together flour, baking powder, and salt in a large bowl. Whisk ricotta mixture into flour mixture until combined. Beat egg whites at medium speed with a mixer until stiff peaks form, about 3 minutes. Fold beaten egg whites into ricotta mixture in 2 batches until just combined. Heat an electric griddle to 375°F or a large stainless steel skillet over medium-low. Lightly grease with butter. Working in batches, spoon 1/3 cup batter per pancake onto griddle. Cook until tops are speckled with bubbles and sides look set, 5 to 6 minutes. Flip and cook until golden brown, 5 to 6 minutes; remove pancakes. Wipe griddle; repeat with remaining batter. To serve, divide hotcakes into 4 stacks; top each stack of hotcakes with 1/2 cup banana slices, 2 honeycomb butter slices, and 1/4 cup crushed honeycomb toffee.

Delicious.com.au : ? servings

INGREDIENTS 1 1/3 cups (320g) fresh ricotta, drained, crumbled 3/4 cup (180ml) milk 4 large eggs, at room temperature, separated 1 cup (150g) plain flour = APF 1 tsp baking powder Unsalted butter, to cook 2 bananas, sliced lengthways, to serve Whipped cream and runny honey, to serve HONEYCOMB BUTTER 250g unsalted butter, softened 60g honeycomb, finely crushed 2 tbs runny honey

METHOD 1.For the honeycomb butter, place all ingredients in a food processor and whiz until smooth. Shape into a log, wrap in plastic wrap and chill for 2 hours (see note). 2.Place ricotta, milk and egg yolks in a bowl and mix to combine. Sift the flour, baking powder and a pinch of salt into a separate bowl. Add ricotta mixture and whisk until just combined. Place egg whites in a clean dry bowl and whisk to stiff peaks. In 2 batches, fold egg whites through ricotta mixture using a large metal spoon. 3.Lightly grease a large non-stick frypan with a small portion of butter. Working in batches (don’t cook more than 2-3 pancakes per batch) add 1/4 cup batter to the pan. Cook over medium-low heat for 2-3 minutes on each side, until golden. Transfer to a plate and keep warm. Repeat process until you have 16 pancakes total. 4.To assemble, stack pancakes on top of each other, layering with slices of honeycomb butter and banana as you go. Serve topped with whipped cream and honey drizzled over.

[cagemasterfantasy]

Laumberry Pie

Makes 4 5-inch pies

Ingredients: 2 Frozen piecrusts (for 1 double-crust pie), thawed according to the package directions until cooler than room temperature and pliable, 7 Cups mixed fresh blackberries and blueberries, rinsed and very gently dried with paper towels, 1/2 to 2/3 Cup granulated sugar (depending on the berries sweetness), 3 1/2 Tablespoons cornstarch, 1/4 Teaspoon kosher salt, 1 Tablespoon fresh lemon juice, 1/2 Teaspoon vanilla extract, 1/3 Cup apple or Red currant jelly, 1 Cup fresh raspberries, rinsed and very gently dried with paper towels

On a floured work surface or sheet of parchment paper, roll out 1 of the piecrusts into an oval 14 inches long and 7 inches wide. Cut out 2 7-inch circles of dough and fit each into individual 5-inch pie plates. Fold under any overhanging dough to be even with the edge of the rim. Place your thumb and index finger on the folded edge of crust and press between them with the index finger of your other hand. Work your way around the crust in this manner to create a decorative wavy rim. Repeat with the second piecrust. Cover the dough-lined plates with plastic wrap and place in the freezer for 30 minutes.

With a rack in the middle position, preheat the oven to 350.

Place the partially frozen dough-lined plates on a rimmed baking sheet. Line the doughs with aluminum foil, and fill with pie weights, making sure there are enough to reach most of the way up the sides.

Bake the crusts until the edges are set and just beginning to turn golden, 25 minutes, rotating the baking sheet halfway through. Carefully remove the foil and weights and continue baking until the crusts are light golden brown and crisp, 12 minutes, again rotating the baking sheet halfway through (cover the edges of the crusts with foil if they begin to darken too much). Transfer the piecrusts to a wire rack and let cool to room temperature.

Place 2 cups of the mixed blackberries and blueberries in a medium bowl and set aside.

In a food processor, puree the remaining 5 cups mixed blackberries and blueberries until broken down and smooth, 1 minute. Strain the puree through a fine-mesh strainer into a medium nonreactive saucepan (such as stainless steel), scraping and pressing on the solids to extract as much puree as possible, and scraping the puree off the bottom of the strainer into the saucepan. In a small bowl, combine 1/2 cup sugar, the cornstarch, and salt and whisk to incorporate; then whisk that mixture into the berry puree. Taste and add the remaining sugar, if necessary.

Set the saucepan over medium heat and bring the berry mixture to a strong simmer, stirring and scraping the pan bottom constantly. Cook until the mixture is thickened and pudding-like and bubbles start to break the surface, 20 minutes. Remove the saucepan from the heat, add the lemon juice and vanilla and whisk to combine. Let the puree cool slightly.

Meanwhile in a small saucepan over medium heat, warm the apple juice until runny, stirring to smooth out lumps. Drizzle the melted jelly over the reserved blackberries and blueberries and toss gently to coat. Add the raspberries and toss very gently to coat and mix with the other berries.

Scrape 1/4 of the slightly cooked berry puree into each cooled piecrust, and top each with 3/4 cup of the glazed fresh berries. Loosely cover the pies with plastic wrap. Refrigerate until chilled and the puree has set, 3 hours and up to 1 day, before serving.

Note: You'll need 4 5-inch pie plates.

Source: Flavors of the Multiverse

[pifindsfood]

Shepherd's Pie Two Ways (Standard and Gluten +Dairy Free at Bottom)

https://basicswithbabish.co/basicsepisodes/shepherdspie

https://blog.debbiemacomber.com/shepherds-pie/

Standard Pie

Serves: 2 for 2 meals

Ingredients

Mashed potatoes

3lbs Yukon Gold potatoes

1/4 cup unsalted butter

½ cup chives

Kosher salt

White pepper or regular pepper

SAVE YOUR STARCH WATER

2 egg yolks (optional)

For the stew

1/2 large onion, minced

4 medium carrots, minched

Rosemary sprigs

Thyme sprigs

3 cloves garlic (peeled and crushed)

1lb ground lamb (or ground beef, or pork and beef mix with pancetta)

Tomato paste

1-1 ½ Tbsp flour

1 cup bone broth

Worcestershire sauce or allium vinegar sauce (Acid League)

Peas (fresh or frozen)

1/2 puck frozen Red Wine Demi-Glace (optional)

Instructions

Mashed Potatoes

Start by peeling and cutting 3 pounds of Yukon Gold potatoes in half (for faster pie, leave skin on). Put them in a large sauce pot and cover with salted, cold water. 

Boil for about 20 minutes, or until a paring knife cuts through with no resistance. Drain, reserving starch water, and place back in the warm pot. 

Place over medium-low heat, stir around and cook gently for about 1 minute. 

Kill the heat and add ½ cup chives (optional). Transfer to plastic bowl.

Using a masher, fork or potato ricer, mash everything together. Add kosher salt and white pepper to season. 

Optional that I have never tried: Add 2 egg yolks to the now-kind-of-cooled-down potatoes and giving it one more mix and mash.

Meat Stew and Peas

Start by finely mincing half a large onion and 3-4 medium carrots. Chop a few sprigs of rosemary and thyme and crush the garlic. 

In a lightly oiled and preheated stainless steel pan, place 1 pound of ground lamb (or ground beef if you prefer). Break it up in the pan until brown. Drain any excess fat, but leave 2-3 Tbsp in the pan.

Add the finely minced onion and saute for 2-3 minutes, until soft and translucent around the edges. Add the carrots and saute them for 2-3 minutes.

Make a hole in the middle of the pan and add the crushed garlic and tomato paste. 

Mix together and saute for 2-3 minutes. Add the chopped rosemary and thyme and stir.

To make the sauce, add 1 Tbsp flour to the mixture and mix until the raw flour smell is gone and a fond has formed on the bottom of the pot (about 2-3 minutes). 

Deglaze with 1 cup beef’s broth. Make sure to scrape up all the fond at the bottom while mixing. Add a few dashes of sauce. Optional: now is when you can add 1/2 puck of frozen demi-glace if you have it. See Bone Broth for the demi-glace recipe.

Cook and mix together until thick. When you drag a spoon through the mixture, it should leave a trail.  

In a separate pot, cook up some fresh peas. Frozen peas work just as fine and better, and do not need to be cooked. Set aside for pie assembly.

Shepherd’s Pie Assembly

Spoon the stew mixture onto a baking dish. Top with cooked peas. Lastly, top with the mashed potatoes. You can use a pastry bag or a Ziploc bag with the corner cut off.

Even out the potatoes with an offset spatula. Use a fork to rough it up to make sure there are enough nooks and crannies that will brown and get crispy. 

Set the pie plate on a sheet of parchment paper set in a rimmed baking sheet. Place in a 350°F oven for about 25 minutes. . You can also broil it the last 2-3 minutes for extra brown and crispy.

Gluten Free / Dairy Free Pie

Serves: 2 for 2 meals

Ingredients

Mashed potatoes

3lbs Yukon Gold potatoes

1/4 cup unsalted plant butter (coconut/cashew)

½ cup chives

Kosher salt

White pepper or regular pepper

SAVE YOUR STARCH WATER

Optional 1 egg yollk

Optional 1/4 cup cashew, roughly chopped

For the stew

1/2 large onion, minced

4 medium carrots, minched

Rosemary sprigs

Thyme sprigs

3 cloves garlic (peeled and crushed)

1lb ground lamb (or ground beef, or pork and beef mix with pancetta)

Tomato paste

1 ½-2 tsp tapioca flour and 1 tsp corn starch

1 cup bone broth

Worcestershire sauce or allium vinegar sauce (Acid League)

Peas (fresh or frozen)

1/2 puck frozen Red Wine Demi-Glace (optional)

Instructions

Mashed Potatoes

Start by peeling and cutting 3 pounds of Yukon Gold potatoes in half (for faster pie, leave skin on). Put them in a large sauce pot and cover with salted, cold water. 

Boil for about 20 minutes, or until a paring knife cuts through with no resistance. Drain, reserving starch water, and place in plastic bowl. Let air dry for 5 minutes or so. 

Kill the heat and add ½ cup chives (optional). Transfer to plastic bowl.

Using a masher, fork or potato ricer, mash everything together. Add kosher salt and white pepper to season. 

Optional that I have never tried: Add 1 egg yolk to the now-kind-of-cooled-down potatoes and giving it one more mix and mash.

Meat Stew and Peas

Start by finely mincing half a large onion and 3-4 medium carrots. Chop a few sprigs of rosemary and thyme and crush the garlic. 

In a lightly oiled and preheated stainless steel pan, place 1 pound of ground lamb (or ground beef if you prefer). Break it up in the pan until brown. Drain any excess fat, but leave 2-3 Tbsp in the pan.

Add the finely minced onion and saute for 2-3 minutes, until soft and translucent around the edges. Add the carrots and saute them for 2-3 minutes.

Make a hole in the middle of the pan and add the crushed garlic and tomato paste. 

Mix together and saute for 2-3 minutes. Add the chopped rosemary and thyme and stir.

To make the sauce, add 0.5 tsp tapioca flour and 1 tsp corn starch to the mixture until mixture thickens appropriately and a fond has formed on the bottom of the pot (about 2-3 minutes). 

Deglaze with 1 cup beef’s broth. Make sure to scrape up all the fond at the bottom while mixing. Add a few dashes of sauce. Optional: now is when you can add 1/2 puck of frozen demi-glace if you have it. See Bone Broth for the demi-glace recipe.

Add remaining tapioca starch (1.5 tsp) to thicken mixture.

Cook and mix together until thick. When you drag a spoon through the mixture, it should leave a trail.  Turn off heat.

Add in chopped cashews, which will cook as the pie bakes later.

In a separate pot, cook up some fresh peas. Frozen peas work just as fine and better, and do not need to be cooked. Set aside for pie assembly.

Shepherd’s Pie Assembly

Spoon the stew mixture onto a baking dish. Top with cooked peas. Lastly, top with the mashed potatoes. You can use a spoon or a Ziploc bag with the corner cut off to pipe it for a more even application.

Even out the potatoes with an offset spatula. Use a fork to rough it up to make sure there are enough nooks and crannies that will brown and get crispy. 

Set the pie plate on a sheet of parchment paper set in a rimmed baking sheet. Place in a 350°F oven for about 25 minutes. . You can also broil it the last 2-3 minutes for extra brown and crispy.

[microwave-of-doom]

Microwave Safety PSA

Since I have seen a lot of posts involving put non-microwave safe things in the microwave, I want to provide a general guide as to what is and is not safe to microwave.

this info comes from Whirlpool but can be applied to other brands. As always please check with your own microwave's manufacturer for more specific questions.

What can you microwave? 

Glass and ceramics

Glass and ceramic dishware are usually safe for microwave use, but there are exceptions like crystal and some handmade pottery. When it comes to glass or ceramic plates, bowls, cups, mugs, mixing bowls or bakeware, you should be in the clear as long as it doesn’t feature metallic paint or inlays.

Plastic, including Tupperware

While some plastic containers are safe for use in the microwave, there are a few you should avoid. Single-use plastics like those used for yogurt, cottage cheese and other foods should never be microwaved. The same rule applies to plastic to-go containers that don’t clearly state that it is microwave-safe. Similarly, do not use cracked, old or discolored plastic containers. Plastic containers meant for longer-term use, such as Tupperware, are generally best for microwave use.

Paper plates

Plain paper plates can be microwaved, but some disposable tableware are coated in a thin layer of plastic. Before you microwave a paper plate or bowl, be sure that it’s clearly marked as microwave-safe.

Paper towels

Most paper towels are microwave-safe. In fact, you can use a paper towel to cover some foods so they don’t spit during cooking or reheating. If you do use a paper towel while microwaving, it’s best to use shorter intervals so you can check both the food and the paper more frequently. Recycled paper towels, paper towels with printing, paper lids and brown paper bags should not be used as they pose a potential safety hazard.

Ziploc bags

According to Ziploc, their food storage bags are safe for defrosting or reheating foods in microwaves, “when label directions are followed.” If you prefer a different bag storage brand, confirm that they are microwave-safe and follow any and all directions. If you aren’t sure what type of bag you’re using or don’t have access to the directions, play it safe and keep the bag out of the microwave.

What can’t you put in the microwave?

Styrofoam

Some types of Styrofoam are safe to microwave, but they must be labeled as such. If you don’t see a microwave-safe label or aren’t sure what type of Styrofoam you’re using, it’s best to keep it out of the microwave.

Cardboard

If you can microwave paper plates and towels, can you do the same with cardboard? Both are paper products, after all. Unfortunately, cardboard can contain glues, waxes and other materials that can make it a safety hazard in the microwave. Some cardboard takeout boxes even have metal handles or fasteners that can cause sparks and present a fire hazard. Keep your microwave (and your family) safe by removing food from cardboard containers and placing them on microwaveable plates or in microwave-safe bowls.

Metals including stainless steel and aluminum foil

Anything made of or containing steel, iron, copper or other hard metals should never go in your microwave. Metal surfaces reflect microwaves, which increases the heat inside the appliance and could lead to a fire. If you’re storing leftovers in a metal container, remove the food and place it in a microwave-safe container instead. 

When it comes to aluminum foil, things can get tricky. Technically foil can be microwaved, but its surface needs to stay as flat as possible. Wrinkles or crumpled foil can cause “arcing”—that is, it can cause electric sparks to shoot across the surface of the foil, potentially damaging your microwave or causing a fire. In addition, food wrapped in aluminum foil may not cook or reheat properly in the microwave—the foil will reflect the radio waves instead. Each microwave is different, learn more about how a microwave works or consult your owner’s manual to determine if aluminum foil is safe. And when in doubt, avoid placing any kind of metal in your microwave.

[enamwebsolution]

A Guide to Choosing the Perfect Ruti Maker for Your Kitchen

A Guide to Choosing the Perfect Ruti Maker for Your Kitchen

What is a Ruti Maker?

Rutis, also known as Indian flatbreads, are a staple in many households. They're delicious and versatile, but making them can be time-consuming and challenging. That's where a ruti maker comes into play. A ruti maker, also known as a chapati maker or flatbread maker, is a kitchen appliance designed to simplify the process of rolling and cooking rutis. This handy device is a game-changer for those who love homemade rutis but want to save time and effort in the kitchen.

Why Should You Consider Getting One?

If you're still rolling out rutis by hand and cooking them on a hot griddle, you might wonder why you should invest in a ruti maker. Well, the benefits are numerous. Ruti makers are efficient, consistent, and produce perfectly round and evenly cooked rutis every time. They also save you the hassle of standing over a hot stove for extended periods. Whether you're a seasoned cook or a beginner in the kitchen, a ruti maker can make your life easier and ensure that you serve delicious, restaurant-quality rutis to your family.

Understanding the Types of Ruti Makers

Ruti makers come in two main types: electric and manual. Let's explore the differences and considerations for choosing between the two.

Electric Ruti Makers

Electric ruti makers are the most popular choice. They come with heating elements that quickly cook the rutis on both sides. These machines are user-friendly and typically have temperature control features, ensuring that your rutis are perfectly cooked each time. Electric ruti makers are a must-have for those looking for convenience and efficiency in the kitchen.

Manual Ruti Makers

Manual ruti makers, on the other hand, require you to apply pressure manually to cook the rutis. They are a more traditional approach and may take a bit more practice to master. However, they are budget-friendly and ideal for those who prefer a hands-on cooking experience.

Considerations for Choosing Between the Two

When deciding between electric and manual ruti makers, think about your priorities. Electric ruti makers are a breeze to use but come at a higher price point. Manual ruti makers require some skill and effort but are budget-friendly. Your choice will depend on your cooking style and preferences.

Key Features to Look for in a Ruti Maker

To choose the perfect ruti maker for your kitchen, consider the following key features:

Heating Element Quality

The heating element is the heart of your ruti maker. Look for models with high-quality, non-stick heating plates that distribute heat evenly. This ensures that your rutis cook uniformly without sticking to the plates.

Non-Stick Surface

A non-stick surface is a must to prevent your rutis from sticking and tearing. It also makes cleaning a breeze. Look for ruti makers with durable and easy-to-clean non-stick coatings.

Size and Shape of Plates

The size and shape of the plates determine the size and shape of your rutis. Choose a ruti maker that matches your preferences, whether you prefer large, thin rutis or smaller, thicker ones.

Temperature Control

If you opt for an electric ruti maker, ensure it has adjustable temperature control. This feature allows you to customize the cooking temperature for different types of flatbreads and achieve the desired level of browning.

Safety Features

Safety should always be a priority. Look for safety features like heat-resistant handles, power indicators, and automatic shut-off functions to prevent accidents in the kitchen.

Material and Build Quality

Stainless Steel vs. Non-Stick Coating

When it comes to the material, both stainless steel and non-stick coatings have their advantages. Stainless steel ruti makers are durable and long-lasting, while non-stick coatings are easier to clean and maintain.

Durability and Longevity

Consider the long-term durability of your ruti maker. Investing in a high-quality, sturdy machine will ensure it serves you well for years to come.

Size and Portability

Choosing the Right Size for Your Kitchen

Ruti makers come in various sizes. Ensure you have enough counter space to accommodate the size of the machine you choose. Compact models are great for smaller kitchens.

Portability and Storage

If space is a concern, opt for a ruti maker that is easy to store when not in use. Some models have a vertical storage design to save space in your kitchen.

Ease of Use and Maintenance

User-Friendly Controls

Look for a ruti maker with simple and user-friendly controls. This system ought to offer a user-friendly and intuitive experience, ensuring that even novices can easily grasp and navigate its functions.

Cleaning and Maintenance Tips

Maintaining your ruti maker is essential to its longevity. Follow the manufacturer's cleaning instructions, and always keep the plates and surfaces clean and free from food residue.

Price Range and Budget Considerations

Setting a Budget for Your Ruti Maker

Before you start shopping for a ruti maker, set a budget that aligns with your needs and preferences. Remember that higher-priced models often come with more advanced features.

Value for Money: What to Expect

While budget-friendly options are available, remember that investing a bit more in a quality ruti maker is likely to provide better value for money in terms of performance and durability.

Customer Reviews and Recommendations

The Importance of User Feedback

Before making your final decision, check out customer reviews and recommendations. Real user experiences can provide valuable insights into a particular ruti maker's performance and reliability.

Where to Find Reliable Reviews

Look for reviews on e-commerce websites, cooking forums, and even YouTube. Reliable sources can help you make an informed choice.

Brand and Warranty Considerations

Trusted Ruti Maker Brands

Choosing a reputable brand is a wise decision. Brands with a history of producing quality kitchen appliances are more likely to deliver reliable ruti makers.

Understanding Warranties and Customer Support

Check the warranty provided by the manufacturer and their customer support policies. An effective warranty serves as a reassuring safety net, offering peace of mind for unforeseen challenges and hiccups that may arise.

Summing Up Your Ruti Maker Selection

Choosing the perfect ruti maker for your kitchen can make a world of difference in your cooking routine. Whether you prioritize ease of use, budget-friendliness, or advanced features, there's a ruti maker out there that suits your requirements.

Preparing for Delicious Rutis at Home

With the right ruti maker in your kitchen, you're all set to enjoy the delicious taste and aroma of homemade rutis. Say goodbye to the traditional hassle and welcome a convenient way to make perfect flatbreads every time.

FAQs about Ruti Makers

Answering Common Questions from Readers

To address any lingering questions you may have, here are some frequently asked questions about ruti makers:

How do I clean my ruti maker?

Can I use a ruti maker for other flatbreads like tortillas or naan?

What's the ideal temperature for cooking rutis?

How long does a ruti maker take to heat up?

In conclusion, choosing the right ruti maker for your kitchen is a decision that can simplify your cooking routine and elevate your culinary skills. From the convenience of electric models to the traditional charm of manual ones, there's a ruti maker to suit every kitchen and cook. Remember to consider factors like heating element quality, material, and user-friendly features while staying within your budget. By doing so, you can find the perfect appliance to make mouthwatering rutis in no time. And if you're interested in the ruti maker price in BD, you'll also want to explore the available options and compare prices to make an informed choice. Happy ruti-making, and may your kitchen be filled with the delightful aroma of freshly cooked rutis!

[duconindustries]

Building an Outdoor Kitchen on a Budget: Tips and Tricks

Outdoor Kitchen Full Setup

Our outdoor kitchen designs boast a remarkable feature that sets them apart - the exquisite use of concrete stones. These different shades of concrete stones not only lend a vintage appeal to the outdoor kitchen but also offer exceptional durability and longevity.

Our outdoor kitchen designs are absolutely unique, and it's not just because they look good. These counters and modules are simple to install. Our designs emphasize economy and practicality, ensuring quick and simple installation so you can start using your outdoor kitchen right away.

By bringing the culinary process outside with an outdoor kitchen BBQ, you can relish grilling and preparing meals outside. Based on individual tastes, financial constraints, and architectural considerations, an outdoor kitchen BBQ can employ a variety of specialties and materials. Here are some typical components and specializations that you could discover in a barbecue grill outdoor cooking setup:

The grill is the focal point of any outdoor kitchen barbecue. It can be found in a variety of forms, including gas, charcoal, and electric, each of which offers distinctive cooking experiences and tastes. While your main grill is in use, a side burner offers an additional cooking surface for making sauces, sautéing veggies, or boiling water. Storage space must be adequate. Storage options for utensils, grilling equipment, condiments, and other kitchen necessities include cabinets, drawers, and shelves.

It is easier to prepare, plate, and serve meals when there is enough countertop space. Due to their longevity, materials like granite, concrete, or stainless steel are frequently used. Cleaning up and preparing food is made easier by having a sink with flowing water. You can wash your hands, utensils, and produce without having to go inside all the time.

Your outdoor kitchen might have elegant and natural-looking stone or tile surfaces. They are frequently used for flooring, backsplashes, and countertops. Concrete countertops and surfaces are customizable, durable, and can be molded into various shapes and sizes. They can be stained, polished, or textured to achieve the desired look.

There is a space where guests can sit and eat at a table are attached. For comfortable dining, there are chairs, benches, or bar stools available. Ambient lighting improves vision and fosters a friendly atmosphere. Thereby ensures proper lighting for meal preparation and cooking with task lighting.

There were Pergolas that offered some shade and had hooks for lights or plants. And Gazebo Provides complete shelter and weather protection. Also provides outlets for lighting, kitchen appliances, and other electrical requirements.

But more than just their aesthetic value, our outdoor kitchen ideas stand out. These counters and modules are simple to install. Our designs emphasize economy and practicality, ensuring quick and simple installation so you can start using your outdoor kitchen right away. Additionally, you can be confident that these strong, premium materials will remain fashionable for a very long time after they are installed, providing a lasting investment for years to come.https://www.duconodl.com/areas/outdoor%20kitchen/blaze%20burners-56

Utilize our focal point, the Blaze Burner Grill, to embrace the art of grilling. With its outstanding heat distribution and precision control, it consistently produces perfectly browned steaks and delectable treats. Bring out your inner chef and impress family and friends with your culinary skills as you up your grilling game.

Grills with 3, 4, and 5 burners are offered.https://www.duconodl.com/areas/outdoor%20kitchen/kamado%20grill-57

With the Kamado Grill, a culinary marvel that combines custom, innovation, and flavor to produce a genuinely remarkable outdoor cooking experience, you can unlock a world of unmatched grilling perfection. With our cast-iron top vent and thick-walled heat-resistant shell, you can enjoy the highest level of temperature control and flavor preservation.

These characteristics ensure exact control of cooking temperatures and efficiently contain smoke and moisture. The Kamado grill offers unmatched quality, enabling you to show off your daring cooking prowess even while traveling.https://www.duconodl.com/areas/outdoor%20kitchen/flamefury%20charcoal%20grill-58

Our FlameFury charcoal grill is a need for fans of real charcoal-grilled flavor. Allow the flavorful smoke to permeate your preferred meat cuts while the crackling charcoal adds a tantalizing smokey fragrance that will whisk you away to BBQ heaven. Discover the joy of controlling the flames and developing flavors that will have everyone begging for more.https://www.duconodl.com/areas/outdoor%20kitchen/roastmaster%20gas%20grill-59

A remarkable Gas Grill top made of stainless steel that will transform your grilling process. This grill is made of premium stainless steel and exudes toughness, efficiency, and good looks. With the RoastMaster Gas Grill, you can up your outdoor cooking game and discover a whole new level of grilling skill.https://www.duconodl.com/areas/outdoor%20kitchen/gasfusion%20gas%20burner-60

The GasFusion Side Burner adds the ease of inside cooking to your outdoor kitchen with a stovetop-style burner. Even under the worst outside situations, its reliable functioning is ensured by its strong design and sturdy construction. This side burner's outstanding durability, created with premium materials and careful attention to detail, ensures that it will endure the test of time and serve as your reliable ally on innumerable outdoor cooking excursions. To suit your preferences, select from a variety of sizes and burners.https://www.duconodl.com/areas/outdoor%20kitchen/breadbliss%20tandoor-61

A remarkable Gas Grill top made of stainless steel that will transform your grilling process. This grill is made of premium stainless steel and exudes toughness, efficiency, and good looks. With the RoastMaster Gas Grill, you can up your outdoor cooking game and discover a whole new level of grilling skill.https://www.duconodl.com/areas/outdoor%20kitchen/grill%20tandoor%20beef-62

This extraordinary GrillTandoor, which is inspired by the extensive culinary traditions of the Tandoor, blends time-honored methods with cutting-edge technology to give your favorite meats unmatched flavors and succulence. The Grill Tandoor provides a real BBQ experience, delivering tender, juicy, and properly browned meat each and every time thanks to its sturdy design and accurate heat management. Launch a savory voyage with the Grill Tandoor, your entryway to scrumptious meat BBQ like no before, and unleash your inner BBQ master.https://www.duconodl.com/areas/outdoor%20kitchen/rusticflow%20square-63

Not to be overlooked is the complementary washbasin, which is crucial for simple cleanup. The RusticFlow washbasin has a vintage-style concrete stone basin that provides an extra touch of elegance and was created to blend in smoothly with the rest of the outdoor kitchen. Experience the convenience of a dedicated washing station, which enables you to easily keep the kitchen organized and your hands clean. Select from a range of washbasin shapes (round, square, and others) to be equipped with taps and taps in various colors (black, silver), displaying a silver tap on a black Round RusticFlow washbasin.https://www.duconodl.com/areas/outdoor%20kitchen/rusticflow%20round-64

Don't undervalue the significance of the matching washbasin, RusticFlow, an essential element for hassle-free cleaning. This washbasin was carefully designed to blend in with the overall aesthetic of the outdoor kitchen. It features a concrete stone basin with a vintage feel, adding a further touch of refinement. Enjoy the ease of a dedicated washing station, which makes it easy to maintain spotless hands and a clean kitchen area. Select from a range of washbasin shapes (round, square, and others) to be equipped with taps and taps in various colors (black, and silver).

A black Round RusticFlow washbasin with a black tap is displayed.

[salanaii]

Korean traditional pressed cookies (Dasik: 다식)

Ingredients

Makes about 28 to 30 cookies

For omija dasik:

¼ cup glutinous rice flour

2 tablespoons dried omija

½ cup water

1 tablespoons plus 1 teaspoon honey

For green pea dasik:

¼ cup dried split green peas

2 tablespoons honey

For pine pollen dasik:

¼ cup pine pollen powder

2 tablespoons honey

For black sesame seed dasik:

¼ cup toasted (roasted) dried black sesame seeds (roasting instructions below)

1 tablespoon honey

Directions

Omija dasik:

Combine the dried omija and the water in a container and let it sit for 24 hours until the water turns red.

Heat a skillet over medium heat and add the glutinous rice flour. Stir and cook for 2 to 3 minutes until it turns to light creamy and smells a little toasty and nutty. Remove from the heat and transfer to a small bowl.

Add the omija water and the honey. Mix it well with a small wooden spoon and then knead it by hand until it sticks into one lump of dough.

Divide the dough into 7 equal size portions and insert them into the top frame of the mold (you may need to do in batches if your mold holds less than 7). Gently and firmly press and smooth each cookie into the mold by hand.

Gently lift the bottom frame of the mold so that the cookies pop out the top.

Remove each cookie and set on a plate, patterned part up. Serve with tea.

Green pea dasik:

Wash the peas and drain the water. Heat a skillet over medium heat and add the peas.

Cook the peas, stirring with a wooden spoon for about 5 minutes until light brown. Remove from the heat.

Transfer the peas into a spice grinder (or a coffee grinder) and grind into a fine powder.

Combine the ground peas and the honey in a small bowl and mix well with a small wooden spoon. Then knead it by hand until it all sticks into one lump of dough.

Divide the dough into 7 equal size portions and insert them into the top frame of the mold (you may need to do in batches if your mold holds less than 7). Gently and firmly press and smooth each cookie into the mold by hand.

Gently lift the bottom frame of the mold so that the cookies pop out the top.

Remove each cookie and set on a plate, patterned part up. Serve with tea.

Pine pollen dasik:

Combine the powder and the honey in a small bowl and mix well with a small wooden spoon. Then knead it by hand until it all sticks into one lump of dough.

Divide the dough into 7 equal size portions and insert them into the top frame of the mold (you may need to do in batches if your mold holds less than 7). Gently and firmly press and smooth each cookie into the mold by hand.

Gently lift the bottom frame of the mold so that the cookies pop out the top.

Remove each cookie and set on a plate, patterned part up. Serve with tea.

Black sesame seed dasik:

Wash the black sesame seeds in a strainer under running water. Drain well.

Heat a skillet over medium heat and add the sesame seeds. Cook the seeds, stirring with a wooden spoon for about 7 to 8 minutes until they turn crunchy and smell nutty.

Remove from the heat. Transfer the seeds into a spice grinder (or a coffee grinder) and grind into a fine powder and a little sticky.

Sift through a fine stainless-steel strainer to get a powder. Use a spoon to press as much of the powder through as you can. Discard the leftover stuff caught by the strainer.

Combine the sesame seeds powder and the honey in a small bowl. Mix it well with a small wooden spoon until it all sticks into one lump of dough. You don’t have to knead it.

Divide the dough into 7 equal size portions and insert them into the top frame of the mold (you may need to do in batches if your mold holds less than 7). Gently and firmly press and smooth each cookie into the mold by hand.

Gently lift the bottom frame of the mold so that the cookies pop out the top.

Remove each cookie and set on a plate, patterned part up. Serve with tea.

[toolshome-blog]

The 5 best pots and pans for cooking without oil

Cooking without oil and fat is possible with the right equipment. We have selected for you the best pans and pots on offer on Amazon.

If you are looking for quality pans to cook excellent dishes with low fat, here are the best offers we have found for you. 5 proposals with different prices, but all very valid. If you've been thinking about making a good investment in kitchen equipment for a long time, now is the right time. Take advantage of Black Friday !

Cooking without fat

To cook without adding fat it is important to have the right equipment for different types of cooking. The grill and plate, for example, are perfect for vegetables, meat and fish. The wok is ideal for browning and sautéing stews and vegetables while keeping everything crispy and tasty. The oven is good for everything and with the non-stick trays and parchment paper you can not add even a drop of oil. Finally, the non-stick pots and pans allow you to cook anything without it sticking to the bottom and without adding fat. We want to tell you about these in this article. Here are 5 proposals found for you on offer on Amazon.

Le Creuset Signature is the most iconic lidded cast iron saucepan there is. The one you see in the picture is 26 cm in diameter, but there are different sizes and also different colors. We think this cherry red is crazy, don't you think? It is a beautiful object to look at, certainly one of the most beautiful pans on the market and also very valid from the point of view of fat-free cooking. With this casserole you can roast and braise meat and vegetables and prepare stews and soups. You can also use it to bake bread as if it were a small oven. It is suitable for all heat sources, including induction and oven, and has large handles for a firm grip even during transport. You can find it on Amazon for €170.33. It's really a beautiful gift to give and to get yourself.

Also from Le Creuset is the three-layer non-stick pan in stainless steel, compatible with all heat sources, including induction. It is made up of three layers: stainless steel, aluminum and chromed steel and has a PFOA-free non-stick coating for cooking fat-free meat, vegetables and fish dishes. It is ovenproof up to 220° and suitable for all cooking temperatures from 120° to 200°. This pan also has a significant price, but we assure you that it is always worth investing in an item like this in the kitchen, also because it will last a long time. You can find it on Amazon for €81.14.

KitchenAid offers an aluminum non-stick frying pan, suitable for all types of hobs and even for the oven. With a diameter of 28 cm, it is the ideal frying pan for everyday cooking. The non-stick coating is 3-layer for easy cooking and quick cleanup. The forged base is extra thick for fast heating and perfect results. You can cook anything with virtually no fat and nothing will stick to the bottom. Seeing is believing. On Amazon it is on offer for €35.16

Now let's move on to the cheaper proposals with the GreenChef non-stick ceramic pan. It is suitable for all hobs, induction, gas, glass-ceramic, electric, and even in the oven up to 160°. It has an ergonomic athermic handle and a non-stick ceramic coating. It is the classic frying pan to be used every day, super non-stick and perfect for any type of cooking. On Amazon it is on offer for €32.70.

The GreenPan non-stick ceramic frying pan is, like the others, suitable for all types of cookers and also for the oven up to 180°. It is smaller, in fact it measures 20 cm in diameter. The ceramic coating does not contain PFAS, PFOA, lead or cadmium and does not give off toxic fumes even when overheated. The patented magnetic induction technology of the bottom ensures that the pan does not warp or scratch over time. On Amazon you can find it on offer at € 24.34.