Basically, I’m going to choose something that I’ve bought that I absolutely love and want to share with the world (or my 20 followers. Whichever.) It’ll be kind of like Alton Brown’s Gear For Your Kitchen, except I don’t have the support of a professional to back up my claims. It’ll just be my own, personal experience. And I want to point out that no – none of these posts are endorsed by the parent companies and no I’m not getting paid for any of them.
Today’s post will be on the Calphalon Unison nonstick omelette pan set. I got them for a good deal a while ago as my first “real” pan purchase. [I’d started with my mother’s crappy nonstick cookware that was already scratched and no longer nonstick.] So, your first thought is probably “Oh my God, THAT much for 2 lousy nonstick pans?” Yes. However, not everything you cook needs a nonstick surface, and they will last you a very long time. The Unison set is slightly more expensive than the Contemporary set and there’s a reason for that. These pans can brown things.
Whoa.
That’s right. A nonstick pan you can create a maillard reaction in. Not only that, but they are heavy duty. They won’t warp on you, you can put them in the oven, and they cook things very evenly. They are so nonstick that you don’t even need butter for eggs. I’ve made eggs over-easy that just slide right out of the pan on their own. (And I mean still - after having them for 3+ years already.) It’s crazy, I know.
There is a downside to owning such nice cookware, though. Putting them in the dishwasher is a no-no, even when the company says it’s okay. It’s just bad for the surface. You should also not use anything abrasive to clean or cook it with (no metal utensils, yo!), and never, I mean never, use nonstick spray in a nonstick pan!
I love these pans. They are my go-to for just about everything. They’ve already lasted me a while and I can tell they’ll continue to last for years to come.
Now for a helpful tip:
Did you know that you can season your nonstick cookware? It’s true, I read it online! Seriously though, just like seasoning a cast iron skillet, you can take some canola oil, lightly coat the surface, and stick it in the oven at 300 degrees for an hour to “set”. Let it cool and wipe off the excess oil.
Also, if you had a brain fart one day and accidentally maybe used nonstick spray in your pan, you can effectively clean it out with baking soda and vinegar.
How about you? Do you have any favorite pieces of cookware that you'd love to share?
Yep. Wants.
ReplyDeletethanks for the review. I like the idea of reviewing things that you buy and maybe it will work into something where somebody will give you their items to revew!
ReplyDeleteHey... Google never told me I had any comments!! (lame) And yes, that would be rather cool. I still have a number of items I'd like to review too, so I hope this turns into a less random thing :)
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