Disclaimer: I received the received the mentioned product for review. I was not compensated for this post. Opinions are all my own.
It’s Big and Tough!
When I first received my Anolon French Skillet, I was impressed by the sure size of the pan! 14in/35cm is pretty large and in fact it looked reminded me of a large wok. So stir-fry veggies and my healthier “fried rice” were two things that came to mind.
Not only is the skillet have capacity for large dishes, it’s durable with a hard-anodized construction (2x as hard as stainless steel), has a comfortable handle that grips quite well and it’s non-stick surface is amenable to metal utensils (meaning the metal won’t scratch the non-stick coating or cause it to peel).
So off I went to prepare a heart-healthy meal with my newest kitchen tool, the Anolon Advanced Bronze 14in/34cm French Skillet. What I love about this skillet is that I really didn’t need any oil for cooking! With a durable non-stick surface, I used no oil to stir-fry my veggies. For my “fried rice,” the only oil I used was in the marinade, to be mixed in only after the cooking process (and per serving, not much oil at all). Mixing the marinade in later keeps the rice light and fluffy – adding in just enough flavor and mouthfeel.
*Aromatic Stir-fry (works best in stainless steel cookware as oil is necessary for the sautéing process)
5 Things I Like About This Skillet
- I can actually use a metal utensil (i.e. spatula or spoon) and it won’t scratch the non-stick surface.
- It’s literally needs no oil (and Anolon actually recommends you don’t use or use very sparingly).
- The Anolon design is sturdy with easy to grip handles.
- It’s a large skillet with the capacity to cook large meals for make-ahead entrees or serving large group.
- It’s elegant design can work to serve directly out of the skillet (just place onto a trivet).
A Healthier “Fried Rice”
- 1 Tbsp vegetable oil
- 1 tsp garlic powder
- 1 Tbsp low sodium soy sauce
- ¼ cup green onion, chopped
- 2 tsp seasoned rice vinegar
- ½ tsp ginger root
- 3 cups of cooked rice
- 3 eggs
- 2 cups frozen peas and carrots
- ½ tsp peanut butter
- Make marinade: In a small bowl, combine oil, garlic, soy sauce, green onion, rice vinegar and ginger. Whisk well and set aside.
- Heat 3 cups of rice and the frozen peas and carrots in skillet - mix well while heating.
- (I added a few sprinkles of soy sauce here for the color, but not much.)
- Add eggs to scramble in and continue cooking on low.
- When rice, veggies and eggs are cooked till desired, remove from pan and season with marinade.
For more information on Anolon cookware visit anolon.com