2 Year Pots and Pan Review: T-fal

Advertisements

I am not sponsored by any of of these products. All links provided are not affiliate links.

Two years ago I got married to my husband. We got married, bought a house, and moved in together. With that, we set up our wedding registry and got some of the most popular items on amazon. I asked and received the 18 piece T-fal set from Amazon. I also received a set of two Pyrex casserole dishes with lids, and Amazon’s 6 piece baking set. Of these items, I sadly only still have the Pyrex dishes. I knew at the time that I would be cooking at least a moderate amount, but I also assumed these items were of better quality. The reason I believed T-fal was a good set was because my parents still have their set from when they got married almost 40 years ago. The teflon has long worn from the bottoms of their pans, but they were good quality, were thick sided, and the handles weren’t even loose. I had things I liked about my set, but sadly there are also things that weren’t great about this set.

Advertisements

The Cons

After only my second use, the medium sauce pan began to peel it’s teflon. After a year, the dutch oven also began to peel it’s teflon from the bottom edge. These pans are also relatively thin sided, and will dent if they fall off the counter. Further, the paint on the outside also wears off the outside after some use, and some even scratched off just from my drying rack. I wash my dishes by hand, so that didn’t cause any extra stress to the teflon. Next, several pans had handles begin to loosen after a year, but we do have a star driver set and were able to tighten them back up. Also, after only a week of use, one of the spatulas melted at the flipping end. I was able to cut off the melted plastic with a knife, but these utensils aren’t heat resistant, so they need to be kept way from all heat sources.

I do admit fully that I am incredibly rough on all my kitchen tools. I cook in my kitchen daily and multiple times a day, so I’m sure this set could work if you only cook at home 4-5 nights a week, but it could never work for someone like me who is tough on their stuff, uses them multiple times a day, and needs them to be reliable. After 2 years, I am retiring my most damaged pieces and adding in a new set.

The Pros

This set is not all bad. These pots and pans will show use quickly, but there are pieces of this set I will not be getting rid of any time soon. My favorite part of this set is the frying pans. If nothing else, the set was worth just them. Go get a T-fal frying pan if you ever need a new one and you won’t be disappointed. These frying pans heat up fast and the nonstick keeps all types of food from sticking. Though the heating isn’t always even, especially on a wrong sized burner, these pans are great for eggs, burgers, and cheese sauces. I love these pans and though they don’t look brand new any more, they still work perfectly. The other two pans I’ll be keeping are the deep skillet and the square pan. I don’t use these pans often but I’ve found them to be useful for what I use them for. The deep skillet is great for deep frying. You can easily add 3-4 cups of oil and still have high enough sides to not get grease burns. I also like the square pan for smash burgers. The low sides also helps make flipping easier.

Advertisements

New Set

So to fill in the gaps left by the few failed pans, I decided a higher quality set was necessary. I spent a few days researching and decided to buy this set from Circulon. I just received this set last week and have only had the chance to use a few pieces, so I’ll have to keep going to give a review. But, my initial impression was very good. These pans are heavy and thick with a beautiful finish, but we’ll see how they hold up to my use!

Advertisements

Aldi Butter Chicken Curry Sauce Review

Advertisements

I bought this butter chicken sauce from Aldi about two months ago, and I was just feeling in the mood for some curry and thought it was a great opportunity. This recipe is simple and super fast! This curry is labeled as mild, but it is still spicy and may not be suitable if you/your family can only handle a little spice. Serving this curry over rice is a must, and definitely helps with the heat. This jar makes delicious curry with a few spicy bites mixed in! This recipe makes 5 adult sized servings.

Advertisements

What You Will Need

  • 1 lb Chicken Breast, Diced
  • Aldi Butter Chicken Curry Sauce
  • 2 Cups Rice Cooked

Directions

1. Add chicken to a pan over medium heat. Cook until chicken is brown, about 5 minutes. Add the spices and coat the chicken. Cook for 2 minutes.

2. Add the sauce to the spiced chicken and cook for 3-4 minutes until chicken is fully cooked. Serve over rice.

Advertisements

Review: Angel Food Cake

Advertisements

The original recipe can be found here!

With my husband’s birthday last week, I found myself with a bit of a challenge. For his birthday he always got to have Angel Food cake, and that was a huge challenge for me. I don’t usually bake and I especially never make cakes. When making an Angel Food Cake, taking your time is important and making sure each step is done according to the directions is important, but it is not the way that I cook. If you would like to make this recipe yourself, please go visit the original recipe above and only take away some of my tricks and advice. The Woman who wrote the recipe will probably know far more about cakes than I ever will!

As for my review, I can say this cake was very delicious. It was rather difficult to make, and I did make at least one mistake, but the cake still turned out good despite my incompetence. One mistake I made was not sifting my flour. That meant there were clumps of flour in my batter that were very crunchy in the freshly baked cake. My second mistake was due to a complete lack of understanding. While the cake is cooling, I guess you are supposed to invert it. I had never heard of such a thing, and though the directions said to flip the cake, I just assumed that you do that after it is fully cooled. Neither of these mistakes ruined the cake, they just made the cake have it’s own quirk. Since I did not invert the cake, the center of the cake deflated while the outside stayed fully inflated. The last bit of advice I can give is to be sure to eat the cake as quickly as possible. Once the cake is baked and cooled, you should keep it in the fridge. I made the cake Thursday Day, and by Sunday when we were finishing the cake, it had a very subtle but present fridge flavor.

The only tricks I can provide is to make sure to use wax paper for your cake. Don’t use a bunt pan unless it’s your only option, because with a bunt pan, you’ll have to use a non-stick spray on just the bottom, then coat with flour to keep from sticking to the bottom, but to still allow the cake mixture to stick to the sides while cooking. Finally, if you don’t have an angel food cake pan, a spring form pan works very well with a can or a small glass in the center. I don’t have an angel food cake pan, so I used an old jelly jar wrapped in wax paper, and it worked great. It wasn’t as pretty as it would if I had the correct pan, but it was good enough to impress me! I also didn’t have cake flour, so I saw that you can use cornstarch to make a cake flour. This recipe used one cup of cake flour, so add 2 Tbsp corn starch to a one cup measuring cup, then fill the rest of the way with flour. That worked great as a substitute!

This cake made about 8 slices. Below I will include some picture from the process.

Advertisements

Directions

Dry Ingredients and Making Meringue

Mixing, Filling, and Baking

Advertisements

Review: Chocolate Chip Cookies

Advertisements

Original recipe can be found here.

I found this recipe for chocolate chip cookies and I just had to try them. I grew up making Betty Crocker cookies from their bagged mix. I really enjoyed them and I found this recipe be be similar in many ways, but also different. The recipe I made was a recipe from scratch and is standard, cream together butter and sugar, then mix in remaining ingredients. This created cookies with a crackled top. I also made my cookies about twice the size the recipe expected. This recipe didn’t say how big to make the cookies, and I guess I went a little large. Since I went large, about 2 Tbsp of dough per ball, my cookies took a bit longer. The recipe says 8-10 minutes for about 1 Tbsp balls, I found 12 minutes to be about right to keep some moisture in the cookies while still cooking the inside completely. My second batch I baked for 15 minutes, since I was waiting for a bit more browning, but that never came. They were delicious when slightly warm, but once they fully cooled, they were very crunchy, and needed to be paired with a glass of milk. So note with this recipe, not to over cook these cookies! However, this was the easiest cookie dough I’ve ever worked with. This recipe made 24 cookies 3-4 inches in diameter.

Advertisements

What You Will Need

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cup semisweet chocolate chips, or 12 Oz bag, to your taste

Directions

1. Heat oven to 375 F. In a large bowl, add softener butter, sugar, and brown sugar. Beat until light and fluffy, and scrape down sides of bowl. Add egg and vanilla and beat until smooth. Add Baking soda and a pinch of salt and briefly mix, then add your flour and mix until fully combined. Add in chips and stir until evenly dispersed.

2. Add 2 Tbsp balls onto 9×13 pans, 2 inches apart. Bake for 11-12 minutes, and not longer. Remove from oven and let cool for 4 minutes before remove from tray and transferring to a cooling rack or serving tray.

Advertisements

Blueberry Buckle Coffeecake Review, King Arthur Baking

Advertisements

Original Recipe found Here!

This recipe came from the King Arthur Baking site. Blueberry buckle is a classic dessert. This recipe is very good. It tastes not too sweet, and is very tasty with the coffee cake twist. I only have two critiques. First, a bit of lemon would be very nice in this cake. Either adding lemon juice in place of vanilla extract, or adding some lemon zest to both/either dough and/or crumb topping. Second, I used a 7 x 11 baking dish. I don’t know whether the directions work for a square pan, but I had to bake my cake for 1 hour and 15 minutes, where the edges were beginning to burn. Just a warning to make sure the cake is fully cooked if you use a square pan, and a bit of advice if you wish to use an elongated pan like I did. It would be best to cover with foil for 1 hour, then bake without for the last 15 minutes.

What You Will Need

  • 1/3 cup and 3/4 cup Sugar
  • 1/2 cup and 2 cups Flour
  • 1 tsp cinnamon
  • 4 Tbsp and 4 Tbsp Butter
  • 2 tsp Baking powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries
  • non-stick spray
  • Baking pan, 8inx8in, 9inx9in, 9in round, or 7inx11in

Directions

1. Heat Oven to 375 F. Lightly grease your pan with nonstick spray. In a small mixing bowl, mix first half of flour and sugar with cinnamon and a pinch of salt. Then break up first half of butter in mixture until a sandy texture is reached, this is the topping.

2. In a medium mixing bowl, mix together remaining butter, sugar, an egg, and vanilla. In a small bowl, mix together remaining flour, baking soda, and a pinch of salt. Begin slowly adding flour and milk to butter mixture, ending with flour. Add blueberries and stir just to combine. Pour mixture into greased pan.

3. Top dough with crumb topping. Bake for 45 minutes for a square or round pan. Bake for 1 hour covered and 15 minute uncovered for a rectangle pan. Use a tester to be sure. Let cool before serving.

Advertisements

Website Powered by WordPress.com.

Up ↑

Create your website with WordPress.com
Get started
%d bloggers like this: