Lifestyle

Kitchen Notes: My New Favorite Pot


Shorter and shorter; the sweaters, chunkier; and cooking, more fragrant and fragrant. In LA, goop food director Caitlin O’Malley is cooking one-pot meals, and in Brooklyn, senior beauty editor Megan O’Neill is cooking up hot stews and rich vegetarian soups ( recipe for all below). And each has a brand new favorite pot (non-toxic, non-stick, dishwasher safe, beautiful, goop-engineered and made by GreenPan) to do it.

  1. Caitlin’s Favorite Pot


    goop Home page 4QT Skillet

    goop Home page
    3QT pan-fried pan

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  2. Megan’s Favorite Pot


    goop Home page 5QT With covered casserole

    goop Home page
    5QT covered cellar
    goop, $150

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Both vases are part of goop Home pageBoth of their new cookware collections feature stunning designs and incredibly handy recipes. Unlike standard nonstick cookware, which can contain toxic “permanent chemicals” PFAS, PFOA, lead, and cadmium — so-called because they never break down and last indefinitely in the environment and in our bodies — the entire collection is made with GreenPan’s non-toxic Thermalon Minerals Pro Non-Stick Technology, which is sand-based and attaches without glue or other additives, so it is heat resistant up to 450°C. (For example, PFAS — synthetic chemicals used to make waterproof, long-lasting, and grease-proof products — have been linked to infertility. , cancer, suppressed immune systems, etc., according to the Environmental Protection Agency, which has just announced a three-year initiative to limit their use.Despite the move, PFAS remains popular. variable in non-stick cookware.)

Made of high-grade stainless steel and aluminum, the cream-colored pans have beautiful gold (and heat-resistant) handles that make them beautiful serving pieces, too. Caitlin said: “I loved the whole series.

Food Director Caitlin O'Malley

Caitlin O’Malley

food director

“I love one-pot meals for weeknights. I usually choose rice as a base because it’s so versatile, then mix in some veggies and protein, and I magically ate dinner. This 4-quart pan is the dream single-pot dish: It has the best non-stick surface, not only helps with cleanup; it also easily releases the crispy rice completely intact (the best part!). The wide surface means I can sauté large amounts of food without overcrowding, and the glass lid lets me keep an eye on what’s going on without letting steam escape (a rice lover’s nightmare). ). Favorites that I can’t stop making right now: brown rice with chicken, eggplant and green bean riceand classic Arroz Con Pollo. I also like to throw together one jambalayaPaella based on what I have on hand. This dish features veggie sausage, onions, bell peppers, garlic, saffron, chicken broth, chickpeas, peas, shrimp, and of course rice. I finish it off with chopped parsley, scallions, and a squeeze of lemon to brighten it all up. It’s certainly not traditional, but this messy performance is cozy, satisfying, and almost effortless — all I wanted on Monday night.”

Megan O'Neill, senior beauty editor

Megan O’Neill

senior beauty editor

“I am the coldest person on earth, and enjoying a nice big bowl of soup or anything warm and delicious will help me (and my family) fight the growing cold. I can make any number of nutritious meals in this casserole: It’s great for making delicious ice cream mac ‘n’ cheese (goat!) like it is for stew caramelized red lentil onion soup or a large pot of olive oil-soaked kale. I also woke up the savory Almond milk porridge Topped with luscious berries and honey, and on special occasions, I fry Jamaican cornmeal festivals — delicious, crispy golden dumplings made with a cornmeal and flour blend. regular noodles. The side of the pot is high enough to hold even the peanut oil spilled for parties. With its sleek gold handles (they almost look like jewelry), the pot is so pretty that I love bringing it to the table as a serving dish. When it’s just me eating alone, the pot is right in front of me (along with a flickering candle for atmosphere and sometimes a glass of pure natural red my favorite from Spain, Gulp Hablo) makes an ordinary meal a little more substantial. ”



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