I’ve mentioned before that I’m replacing all of my Teflon pans because of the health issues associated with them. I went with cast iron and while I don’t mind the extra work they require, not everyone in the house agrees. So I’ve been looking for something the family can embrace and ceramic pans seem a good alternative. But there are so many on the market I wasn’t sure which one to try.
Pan Roasted Vegetables – no sticking but plenty of browning!
Fortunately, I got the opportunity to try out the Aeternum Nanoceramic Nonstick Saute Pan (it comes in 3 sizes – 8″, 10-1/2″, and 12″ – priced $19.99-$39.99) and I have to say I’m pretty impressed. I’ve tried it out with two recipes now and I’ve love the non-stick capabilities and the even heating. I used butter in the recipe below for the flavor, it wasn’t necessary to keep the food from sticking. In the previous trial I made pan roasted vegetables – potatoes, carrots, green beans, and onions in olive oil. Check out the results in the photo on the right – the vegetables were nicely browned and they entire meal slid out of the pan with ease. Again, olive oil wasn’t necessary to keep the ingredients from sticking to the pan, but used for flavoring.
Aeternum makes a full line of Nanoceramic Nonstick pans including saucepans which are available nationwide at Bed, Bath and Beyond (in stores and online) as well as Amazon.com. To care for your pans never use them above medium heat (you won’t need to because they conduct the heat so well), never place them on a hot burner while empty, only use rubberized utensils, and hand wash for best results (they can be put it in the dishwasher, but it rarely needs more than a squirt of soap and a rinse).
|Sage, Asiago Cheese, and Onion Scramble Eggs
Recipe Type: Breakfast, Brunch
Prep time: 5 mins
Cook time: 7 mins
Total time: 12 mins
Use fresh sage for the best results but if you don’t have any on hand, use dried but use 1/2 the amount called for fresh. This can also be mixed and then poured into a casserole pan and baked at 350 for about 30 minutes. – check the center for doneness.
- 1/2 medium onion, chopped
- 3 Tbl fresh sage, torn & chopped into small pieces
- 2 Tbl butter
- 6 eggs
- 4 egg whites
- 6 Tbl water
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup Asiago Cheese (Parmesan works well, too) – shredded or grated
- Melt butter in pan over medium heat. Add onions and cook stirring frequently.
- While onions are cooking – whisk eggs, whites, water, salt and pepper.
- When onions are opaque but not browned, add sage. Cook for 1 minute
- Add egg mixture and allow to set for a few minutes.
- Gently scrape the egg toward the outer rim. Keep cooking and scraping until all of the egg is set but not browned.
- Sprinkle Asiago cheese and any reserved or extra sage. Allow cheese to melt.
- Serve immediately or keep warm.
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