I have not owned a non-stick pan since all the bad information about such surfaces came out. I tossed the one I had and I swore off of them. Then I started hearing about a new kind of non-stick. One make without the harmful chemicals that release when the pan gets hot. This new pan is called the Earth Pan and it’s from Ozeri. The coating the company uses is called Eterna and it’s made in Pennsylvania. I was lucky enough to receive an Ozeri stainless steel non-stick pan for review and I am here to let you know that I am quite impressed!
When the pan arrived I was pleasantly surprised with the weight and balance of the pan. It’s not light and flimsy at all. It has a good, solid feel. The handle is rounded and easy to grasp. It doesn’t get hot on the burner. It cleans like a dream. I was especially happy to have it in my pan collection because the hubby has been dieting and the plan he is on requires him to “fast” two days a week and the meals I make for him have specific calorie requirements; dinner has to come in at 350 calories. This means no fat at all in cooking. Very challenging for an oil and butter cook like me! I have made him two different (yet similar – how far can I go with 350 calories?!) meals since the new pan has arrived. The Ozeri Stainless Steel Earth Pan cooked like a dream in both of them.
The first was a simple tomato, kale and rice meal. I heated up the pan and popped in the tomatoes.
When they had softened I removed them and added some kale. As the kale softened I drizzled in 1 TBS of balsamic vinegar.
I served it with 3/4 cup of brown rice and he had a small apple for dessert. The vinegar and tomato juices made a sauce for the rice.
The second meal was a bit more “formal.” And quite festive.
Tuna on Sauteed Kale with Oven Roasted Tomatoes
3 1/2 oz tuna steak
6 oz tomatoes, cut into chunks
3 garlic cloves, minced
1 TBS mixed fresh herbs – I used oregano, thyme and marjoram
3 1/2 oz kale
2 TBS balsamic vinegar
salt and pepper
1/2 cup cooked brown rice
Preheat the oven to 400°
Place the tomatoes into a baking dish with the garlic and fresh herbs. Add a generous sprinkling of salt and pepper. Mix well. Bake for at least half an hour or until the tomatoes are very soft and the juices have just about evaporated.
|I was cooking extra pieces for other meals.|
Towards the end of the roasting of the tomatoes place a non stick pan over medium high heat. Season your tuna steak on both sides with salt and pepper. When the pan is hot add the tuna to the pan.
Cook for 1 1/2 minutes and turn over. It should have a nice brown color. Cook on the second side for another 1 1/2 minutes for tuna that is still rare in the middle. If you prefer your tuna more well done, cook it longer.
Remove the tuna from the pan and wipe clean. Return to the heat and add a couple of tablespoons of water and the kale. Sprinkle with salt to taste. When the kale softens add ONE tablespoon of balsamic vinegar. Let cook until the kale is just soft. Set aside.
To put it all together place the kale on the bottom, add the tuna, then the roasted tomatoes. The rice is placed to one side. Drizzle the additional vinegar over the top. To round out the 350 calories I served him a small apple.
The pan again worked like a dream. The tuna cooked perfectly without any oil in the pan. No cooking spray, no nothing! It got a lovely brown crust and didn’t stick AT ALL. Hubby really enjoyed his meal. He said it tasted like a lot more than 350 calories!
I’m working with the vegetables we have coming in from the garden right now and they just happen to be tomatoes and kale so I’m sorry both recipes are so similar. That is the way of life on the farm.
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.