I’m having an affair…with my favorite kitchen skillet! Let me start from the beginning…When my husband and I moved in together, he brought with him quite the array of, well, for a lack of better word, crap. While I had packed and labeled all my boxes and knew exactly what rooms they’d go in, he threw everything in a pile in the car and tossed it into what is now our office/spare room.
One place we had no shortage of stuff was the kitchen. Between his plates and my bowls, his cups and my glasses, we could host a dinner party for 20 and still have plates to eat off of the next night. While some wives complain about questionable looking chairs or clothing (there may have been a few of those too!), I was appalled when he brought in this dingy, dirty looking pan that he stored not in a cabinet but in the oven itself. He said he had had it for years and it wasn’t getting tossed. Good thing too because it has turned into my favorite, go-to, perfectly seasoned, good for every meal pan and I cant imagine my kitchen with out it! There’s something about a well-seasoned anything (my Great-Grandmother’s casserole dish is the same) that makes every meal taste that much better. Let me give you the specs:
1. 12 inch: Perfect size for bacon strips, stir-fry, or pasta bolagnese
2. Double handled: This is important if you’re picking up a one-pan meal to serve!
3. Stainless steel: Matches everything in the kitchen, if you like that sort of thing
4. Even base coating: Great for even cooking, no under-cooked edges in this thing. I speak from Fritatta experience
5. Non-stick: A little good EVOO is all you’re gonna need
6. Oven Safe: This is probably one of my favorite features, it can go from stove to oven up to 500 degrees!
The first time I cooked in this pan was before we lived together in my husbands teeny, tiny apartment (that explains the need for the single pan, I guess!) In trying to keep his lust for me and in true Italian style, I prepared one of my favorite pasta dishes, Giada’s Farfalle with Peas and Turkey Sausage. My father-in-law and husband both make a killer slow-cooked all day marinara but I’m more of an EVOO on my pasta girl myself. This is a great dish to bring your pasta into summer. Here’s the recipe.
1/2 cup EVOO
1 lb turkey sausage, taken out of its casing
10 ounces cremini or baby bella mushrooms, chopped
1 (10 ounce) package frozen peas, thawed slightly (I love frozen veggies, flash frozen at peak and always ready to use!)
1 lb farfalle pasta (or the little bow ties as we always called it!)
1/2 cup Locatelli parmesan cheese (that’s our favorite but you choose yours!)
Salt and pepper to taste
First, get your water boiling. Salt it and toss in the pasta and cook until al dente. I was all out of farfalle so tri-colored rotini it is!
Meanwhile, heat your one-pan, good for everything skillet over medium heat and drizzle with EVOO. Crumble the turkey sausage into the pan and cook through. Remove to a plate. Drain the fat from the pan. Add more EVOO in the pan and cook mushrooms until all of the liquid is evaporated. Add the peas and cook until warmed through. Replace the sausage to the pan and stir together. Add in your cooked and drained pasta and continue to cook over medium heat to blend the flavors.
Add more EVOO if the mixture seems dry. You can also save a little of the starchy cooking liquid from the pasta and add a bit of this…one of my favorite tricks! Remove from heat and add your cheese. Enjoy!
While I couldn’t find the exact pan my husband has had for years, here another other option that fits the bill! They may seem pricey but trust me, like a good knife set, they’re well worth it!
This is a great quick and easy dish for any summer time week night dinner while the one pan recipe makes for easy clean up. Tasty cooking can be just as much the tools you use as the ingredients you cook with so invest in cookware you will feel confident using…or marry into it 🙂 Happy cookware hunting Foodies!
Stephanie a.k.a. The Foodetarian