I wish I had a dollar for every non-stick frying pan that has disappointed me. Between washing them the wrong way, using the wrong utensils, and overuse I have gone through more than a few. I love the concept but my luck with them really stinks.
My luck seems to be changing and I think I have met a non-stick frying pan that can stand up to my cooking habits. I received the 8″ Frieling Black Cube Fry Pan to review and I’m legit impressed.
Right out of the gate this pan has two things going for it:
- It is non-stick. Meaning food won’t be ruined and pulled apart and cleanup is a breeze.
- It is stainless steel. Meaning it’s going to last longer and not leave food tasting like a tin can. There is an aluminum layer sandwiched between the stainless steel. This helps improve heat transfer and deliverance of evenly cooked foods.
Then there are the other features that secure this pans spot in the kitchen.
- Brown foods without sticking. I used to think that food wasn’t browning unless it was sticking to the bottom of the pan. I believed that it was part of the process, boy was I wrong!
- 100% Scratch resistant. Frieling even suggests using metal utensils with their Black Cube frying pans! That’s one offer I won’t refuse! I’ve actively tried scratching the pan (bad Amber, I know) and it just isn’t happening.
- Made for all cooktops. Yes, even induction cooktops, take this pan camping or anywhere else there’s a kitchen or open flame.
- Ergonomically shaped handle. Forget carpal tunnel all you wrist flippers!
- Combination coating. The honeycomb pattern of stainless steel dots is my favorite feature. Not only does it look cool, but it is a big part of why your food isn’t sticking.
I use this frying pan exclusively for any grilled cheese or toast and egg type of meal. It makes my buckeyes perfectly golden and well done. No burning, no sticking, no mess.
This is me approving!
Learn more about Frieling and their products here. Find them on Amazon.com and follow on social media for the latest products, deals, and more.
They say you don’t know what you’ve got ’til it’s gone. In my case I didn’t know what I was missing until I found it. That is this gorgeous cast iron skillet. My new roommate, John brought it into my life and I couldn’t wait to get to work restoring it from its rusty state so I could season it. If you are wondering how to restore & season rusty cast iron then you are in the right spot.
The first thing to do is to gather your materials:
- Enough aluminum foil to line a large cookie sheet or the lower rack of your oven
- Brill-O or SOS pads
- Clean sponge
- Heavy duty dish soap
- Dishtowel or paper towels
- 2 tablespoons of vegetable oil, more depending on the size of the pan
Start by preheating your oven to 350F. Line a cookie sheet or the bottom rack with aluminum foil; you can leave it out for now.
Now it’s time to start to restore the rusty cast iron. We’re going to scrub away the rust using the Brill-O or SOS pad. Scrub, scrub, scrub, until there are no traces of rust.
Next use the clean sponge and dish soap to thoroughly wash the pan. I like to do 2 rounds of wash, rinse, and repeat, for optimal cleanliness.
Use the towel(s) to dry the pan thoroughly before coating the cast iron with the vegetable oil.Make sure to spread the oil around well.
Don’t worry, we’re getting close to the end!
Place the pan upside down in the oven and bake for 1 hour. After the hour turn the oven off and let it come to room temperature, with the cast iron still inside.
Repeat this process 2 – 3 times over a short course for optimal seasoning. To keep your freshly seasoned cast iron healthy be sure to dry it immediately after washing (if you choose to wash) and reapply the oil as needed.
It’s not done yet, but it’s definitely a start!
Tell Me: Do you have another method of restoring and seasoning cast iron?