Non-stick pans are invaluable for preparing certain dishes—find out when they should shine. A beloved cooking tool, non-stick pans have a place in many a home cook’s heart for their even cooking and quick cleanup.
You’ll want a non-stick pan on hand to take your breakfasts or brunches to the next level. Non-stick pans will guarantee fluffy omelets and the perfect scrambled eggs, while making flipping frittatas painless. Proving that non-stick skillets are the king of breakfast prep, they’ll also simplify and upgrade your pancake game. Non-stick pans will work better in this case to ensure even cooking throughout and make a fluffy, delicious start to your morning. A particular one I use for my breakfast is the Royal Velvet Non-stick cookware set in a calming lavender that is pleasing to the eyes and good for my cooking routine. This set comes with Professional Grade MetaTuff non-stick coating. It enables you to cook with almost no oil because of the coating. And, it can be used on all cooking surfaces – stove top, gas cooktop, induction cooktop, hot plate, infrared cooktop and ceramic cooktops. Non-stick pans are perfect for hassle-free fish—including favorites like salmon and scallops, which have a tendency to make a mess. When using this type of pan, make sure the fish is patted dry and you preheat the pan for an evenly-cooked, crispy result. Dosas, pancakes, etc. are an ideal dish to cook in a non-stick skillet. Since they are thin and delicate, non-stick skillets will reduce the likelihood of them burning or sticking to the pan. This results in a perfect crepe each time, ready to be filled with fruit, cheese or your accompaniment of choice. Gooey and decadent, cheesy dishes have a best friend with non-stick pans. Prepare grilled cheese or other cheese-rich dishes like quesadillas without worrying about the cheese sticking.
Here, I’m putting down some dishes that can be cooked to perfection with non-stick cookware.
Broccoli & Comte Frittata
- 1 lb. (500 g.) broccoli
- 2 Tbs. olive oil
- 1 cup (2 oz./60 g.) finely diced bread cubes, from coarse country white bread or baguette
- 10 large eggs
- 1/3 cup (1/2 oz./15 g.) minced fresh chives
- 2 Tbs. minced fresh marjoram
- Coarse kosher salt and freshly ground pepper
- 1 1/3 cups (5 oz./155 g.) coarsely shredded Comté or Gruyere cheese
- 2 large shallots, slice and rings separated
- Cut the florets off the broccoli stems, and then cut into 1/2-inch (12-mm.) pieces. Peel the broccoli stems, and then cut into 1/2-inch pieces. In a steamer over boiling water, steam the broccoli florets and stems until just tender-crisp, about 4 minutes. Transfer to a colander.
- In a non-stick ovenproof frying pan over medium-high heat, warm 1 tablespoon of the oil. Add the bread cubes and saute until golden brown, about 4 minutes. Transfer the bread to a plate.
- In a large bowl, combine the eggs, chives, marjoram, 3/4 teaspoon salt, and a generous amount of black pepper. Beat with a fork to blend. Mix in 1 cup (4 oz./125 g.) of the cheese.
- In the same frying pan over medium heat, warm the remaining 1 tablespoon oil. Add the shallots and saute until golden brown, about 4 minutes.
- Add the broccoli, sprinkle with salt and pepper, and saute until heated through, about 4 minutes. Mix the bread cubes into the egg mixture, and then pour the mixture into the frying pan. Gently stir to distribute evenly.
- Reduce the heat to medium-low, cover the frying pan, and cook until the eggs are almost set but still moist in the center, about 12 minutes.
- Sprinkle the remaining 1/3 cup cheese over the frittata.
- Broil until the eggs puff, the center is springy to the touch, and the cheese begins to brown, about 3 minutes.
- Using a flexible spatula, loosen the frittata around the edges and slide the frittata onto a platter.
- Serve warm or at room temperature, cutting into wedges to serve.
How amazingly easy is this and wait till you see how delicious that frittata tastes!
Peaches & Cream Crepes
Juicy, nectar-sweet peaches are one of the joys of summertime eating. In this dish, they are tucked into crunchy cornmeal crepes and then warmed in the oven until piping hot, to create a breakfast to linger over. A dollop of buttery mascarpone and a dusting of sugar provide the perfect finishing touches.
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal, preferably stone-ground
- 2 large eggs
- 5 Tbs. unsalted butter, melted
- 1 tsp. granulated sugar, plus more to taste
- 1/4 tsp. fine sea salt
- 4 peaches, halved, pitted and thinly sliced
- 1 Tbs. fresh lemon juice
- Canola oil for cooking
- 1/2 cup mascarpone cheese, at room temperature
- About 2 Tbs. heavy cream
- Confectioners’ sugar for dusting
- To make the crepe batter, in a blender, combine the milk, flour, cornmeal, eggs, 2 Tbs. of the butter, the 1 tsp. granulated sugar and salt. Process until smooth. Let stand at room temperature for about 30 minutes. Meanwhile, in a bowl, combine the peaches, lemon juice and sugar to taste, and toss to coat evenly. Let stand at room temperature for about 30 minutes to allow the peaches to release some of their juice.
- Lightly oil a 7-inch nonstick frying pan and place over medium-high heat until hot. Pour 1/4 cup of the batter into the pan and tilt the pan to cover the bottom evenly. Drizzle a little batter into any holes. Cook until the bottom is golden brown, about 1 minute. Flip and cook the other side until golden. Transfer to a plate. Repeat with the remaining batter, adding more oil to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready. You should have 10 crepes, or 2 more than you need (the extra crepes are the cook’s treat!).
- In a small bowl, using a fork, stir together the mascarpone and enough cream to create a creamy mixture, then stir in granulated sugar to taste. Set aside for serving.
- Place 1 crepe on a work surface. Spoon one-eighth of the peaches in an even layer on half of the crepe, then fold over the other half to cover. Fold the crepe in half again, to form a triangle. Place on the prepared baking sheet. Repeat with 7 more crepes and all of the peaches. Brush the tops of the filled crepes with the remaining butter.
- Bake just until hot throughout, about 5 minutes. To serve, place 2 crepes on each plate.
- Crown the crepes with a dollop of the mascarpone cream, and then sift confectioners’ sugar over the top.
Don’t these just look absolutely delightful?
Author : Alina Gufran, writer and film-maker, who loves the outdoors and reading.