“Product Reviews” — that’s what it says on the door to my new office here at the C&C Complex, an office to which I was relegated after failing to turn in a single post for three weeks. Champ was given my old job. After he’s finished lapping up all the scotch I was given for Christmas, he’s somehow expected to review restaurants. I think I might be supposed to train him, but to hell with that — he can’t even type. My plan is simply to wait until he, too, gets demoted, and in the meantime review all the products I’m assigned promptly and bitterly.
First up, the ScanPan! Unfortunately, this is a product about which it is impossible to be bitter. The eleven inch saute pan is hands-down the best pan I’ve ever used. Not only is it so nonstick that everything you put in it slips and slides like a drunk eighty-pound dog on black ice (ladder-climbing mutt) but, unlike most nonstick pans, you can use metal on it. Which for me, when I’m flipping eggs, is crucial (I hate plastic spatulas). With just a little butter, an egg over-easy glides so smoothly I’ve even been tempted to try the restaurant flip. The thought of yolk oozing into the cracks of our electric stove has held me back, of course; but when that dog gets fired and my scotch is returned, I imagine I’ll probably give it a go. The pan really is perfect for eggs.
Fish, too: Robin wrote a post a while back about the way I used a knife to sort of squeegee off (or rather out) all excess liquid from the skin to ensure its crisping in the pan (somebody named Keller does it too). That method, I’m almost sad to say, is now obsolete. Using the ScanPan the other night, all I had to do to my salmon was saute it skin-side down in olive oil for four minutes (applying pressure here and there to make sure the skin crisped evenly) before covering it for another three minutes so the rest of the filet would steam to medium-rare. That was it. The skin, the fish, was perfect. (Admittedly, this new method might also work with a lesser pan: http://www.epicurious.com/recipes/food/views/Pan-Seared-Salmon-on-Baby-Arugula-242445; I’d never tried it before the ScanPan was sent to us, and I don’t have endless salmon filets to test our other cookware. I doubt it would come out as well, though. At no point, even when I first set down the filet in the crackling-hot pan, did the fish stick: I could have flipped it whenever I wanted; hell, I could’ve set up little pins and bowled with it. And if I’m starting to sound like a salesman here, that’s because I’ve really been sold, and there’s no reason not to celebrate an excellent product. I just wish it were a scotch.)
[Editor’s Note: To win a ScanPan of your own, click here.]