So, I put the Cuisinart Green Gourmet fry pan to the test tonight. There are some foods that stick to EVERYTHING when you try to cook them. Things like raw potatoes or raw garlic. So, thanks to a Madhur Jaffrey recipe, I made a dish with both!
First a few rules about the Green Gourmet. No metal utensils. I use wood. No dishwashers. Only wash by hand, which is fine. I hand wash my cast iron too, so no biggie there. Only cook at medium high heat or below or things burn. No problem there either. Just be aware.
Disclaimer: No oil was used at any time during this session and no olives or canolas were harmed during the creation of this dish. :-)
The dish is quite simple. Cut a pound of potatoes into chunks and stir fry them on the stove with garlic, ginger, salt and cayenne. What happened?
The Green Gourmet performed quite well. The food did not stick. I will say though that as the potatoes cook, a starchy film formed on the pan. As the film cooked, it came off with my spoon and it just added flavor bits back into the food.
Overall, the Green Gourmet performed as good or better without oil than a regular fry pan with oil. It was not perfect, as I mentioned the film that formed on the pan, but it came off easily and clean up was very easy too. Any other regular fry pan would have required some kind of soaking to remove stuck potato and garlic. This was a tough dish for any pan. Green Gourmet did great.
So far so good. The next challenge is tofu and eggplant sans oil, two more culprits notorious for sticking to everything. Stay tuned...