Calphalon Unison 10" Skillet and its 8" little brother in back |
Last month, you may have seen a Tweet of mine, sharing a great deal on a set of two (8" and 10") Calphalon Unison Nonstick Pans from Williams-Sonoma. The set was so popular, as it was so reasonably priced, that when I ordered mine, it was on backorder. I finally received mine last week and have already used the 10" pan a few times. In three words or less: I *love* it! Here's why:
- The nonstick surface is anodized aluminum, not Teflon, so I shouldn't have to worry about any cancer causing flakes showing up in my food.
- Both pans are heavier and thicker when compared to the Tramontina Teflon coated pans they are replacing.
- The handles are smooth and erogonomical and stay cool while cooking (except where they contact the pan).
- The pan requires very little oil - I repeat, very little oil. In fact, I expect to try cooking without any fats in the future.
- You can preheat these pans (something Teflon pans suggest against) and they do so very quickly and evenly.
- Of course, the most important reason: nothing sticks! I've cooked Thai (which always sticks), shrimp, and seasoned beef and none of the meat, sauces, or seasoning even thought about sticking.
- It browns food beautifully
- Clean-up is a breeze! If I weren't so particular about cleanliness, these pans could easily be wiped clean with a damp paper towel. As it stands, I am particular and so I wash them with a touch of Dawn and a dish cloth and they wash up in seconds. They are also said to be dishwasher safe but I'd like to keep them working for as long as possible so I'll baby them by handwashing them as I do my stainless pans. Besides, when cleanup is this easy, why take up valuable dishwasher space?
- Lastly, they were (are) an incredible value. $60 for both the 8" and the 10" skillets and they come with a lifetime warrany.
First meal - Thai! (I no longer hate cooking Thai noodles) |
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