My friends and I normally have a tradition: after a busy day in the office, we’ll all gather at my house for some homemade omelets (although we could make anything really, omelettes have been the easiest and quickest thing for us to make on a time crunch). Each time we do this, a different person has the chance to show off their culinary, omelette masterpiece to the rest of the group. Some days, an omelette stuffed with diced Chorizo sausage, cilantro, and grated parmesan cheese is whipped up; other days it’s a hearty, simple sunny side up. There hasn’t been a day when the omelette wasn’t delicious, but there also hasn’t been a day when the skillet in my house didn’t give us a few problems.
There have been many days where the omelette would just stick to the pan, practically destroying the creation, and though it would taste pretty good, it was far from being presentable. And not to mention the endless scrapping that has to be done to get all the fried bits unstuck from the pan, occasionally leading to scratches and a completely ruined skillet. The number of skillets I’ve gone through has been remarkable, and what’s even more surprising is the amount of time I waited until I got a true, nonstick skillet.
Luckily, one of my friends who would often come over, quickly recognized that my old skillets simply weren’t cutting it and gifted me some of the best nonstick skillets I had ever used. Needless to say, cleaning up is a breeze now, as practically nothing sticks to my skillets and all of our creations taste and finally look appetizing. With sticking no longer being an issue, we’ve also been attempting to create some more elegant dishes, like seared fish or shrimp with peas and green bell peppers, all of which slide easily out of the pan and into our plates, with very minimal time spent afterwards cleaning up the kitchen.
Currently, I’ve been using the Demeyere nonstick pan because of its exceptional ability to evenly distribute heat, so that I can be certain that everything in the pan is evenly cooked through. Many of my past pans always had that as an issue, where one side would be perfectly cooked, but the other side, especially the edges, would be severely undercooked to the point of being barely edible.
The Calphalon nonstick pan has also come in quite the pinch because of its extra handle, allowing us to make some heavier, heftier dishes and carry them throughout the kitchen and dining room with ease.
Needless to say, having the friends over after a long day at work has definitely been improved with all the great nonstick skillets around!