I’m still working on that learning curve of transitioning from non-stick cookware to stainless steel.  I had a small lamb rack in the freezer for the past few months and I finally decided to put it to the test.  I kept it simple this time around, no fancy ingredients, just lamb, garlic, onions, salt, pepper, dried thyme, and olive oil.

Preheat the pan at medium-low heat.  Slice two garlic cloves into chips and dice half of a yellow onion.  Sweat them out in a pan with one tablespoon of olive oil.  Add a dash of salt and pepper to both sides of the lamb and sear each side for about six minutes for medium doneness.  Three-quarters through the cooking, add a little bit of dried thyme.  Don’t add it too early or it is going to burn.

As always, please make sure all food is thoroughly cooked before consumption to prevent food-borne illness.

~ Kin

I was searing a test piece of flank steak and it charred up rather quickly. Too quickly as a matter of fact. I seared in it my usual method, both sides on medium-high heat for two minutes before I transferred it to finish in the oven at 500 degrees. The second time around, I had to sear the second test piece of meat on medium heat for one minute on each side.  There’s definitely a slight learning curve, but I think I can handle it.  Washing the stainless steel on the other hand, requries a bit of elbow grease.

Marinated Flank Steak – 2nd Attempt
Image: Kin

It’s like Christmas all over again!

In all, I spent a little over $425.00 after tax for a 19 piece set. The Calphalon Contemporary Stainless Steel 10-Piece Set was $399, and it came with two bonus items, a 7-Piece Mixed-Utensil Crock Set and a 12-inch Non-Stick Contemporary Series Wok. I was shopping around and most stores and online stores had the set listed at $499.99. I used one of those friends and family coupons and saved $100.00 at Macy’s

~ Kin

When I moved out to live on my own, I bought a budget Teflon-coated pots and pans set. After the constant cooking and dish washing abuse, the set has seen better days. In fact, the erosion of the Teflon-coated surface is pretty obvious. Now I’m trying to figure out where the Teflon went. Did it transfer to the food I was cooking with? Did it dissipate into the air? Whatever the case, I’m sure a good amount of the chemical made its way into my body through the years.

I had read somewhere that Teflon emits a hazardous chemical when extreme heat is applied to it. I’m going to stay away from non-stick cookware from now on. It’s time for a new pots and pans set, and with the extra rebate check on the way, it should cover all the expenses. This time, I’ll invest the money into a stainless steel set. The All-Clad stainless steel cookware is sounding pretty good right now.

~ Kin