![]() Beveled walls reduce the risks of burning and sticking.I thought for sure the polenta would stick to the bottom of the pan, or worse – scorch or burn! But again, I was pleasantly surprised to find that our Savory Cream Polenta came out better in the Wolf Gourmet pan than is does when we make it in some of our “non-stick” pans.Īfter using the Wolf Gourmet American-made Cookware for several weeks in our own kitchen, Martha and I would highly recommend this set to any serious home cook! Here are the key features of this awesome cookware: No foods stuck anywhere on the Wolf Gourmet pan or lid and, as with the skillet, it was a breeze to clean.įinally, I tried pretty hard to trip-up the Wolf Gourmet 3-quart Sauce Pan by making a thick, cheesy polenta. I thought for sure the pan would turn discolored (like most other stainless steel pans I’ve used), but the exact opposite was true. Next, the meat cooked in the Wolf Gourmet Dutch Oven with Cover for 2½ hours in the oven until fork tender. (The only sign that it was used were a few scuff marks on the bottom of the pan where I ran it along our stove top burner – but this is to be expected with use.) I used a sponge with a fine scouring pad on one side and had the pan washed and looking brand new within one minute. This is the sign of a well-made, heavy-bottomed pan. I noticed as I cooked with the Wolf Gourmet Skillet that the pan heat was consistently the same throughout – regardless of where the flame was underneath. I found this cookware – with its seven-ply bonded construction and riveted handles designed for comfort – to be a pleasure to cook with! I seared the meat for our Scottiglia over medium high, then deglazed the pan and there was no burning, scorching or any discoloring of the pan! (Even after all of that intense cooking and searing, the skillet looked hardly used!) At one point during my cooking, I accidentally grabbed the handle without an oven mitt – and I was totally shocked (in a good way) to find it completely cool to the touch. (Also, click here to see the polenta we made in our Wolf Gourmet 3-quart Saucepan with Lid.) So – to make our Scottiglia – we seared the meat in the Wolf Gourmet 3.5 Quart Sauté Pan with Lid and then braised the meat in the Wolf Gourmet 6-quart Dutch Oven. I’ve heard countless stories (and have experienced it myself too) about inferior-quality stainless steel pans that get ruined after using them on a stovetop over too-high of a cooking temperature. This Wolf Gourmet cookware is absolutely gorgeous – and initially, I was a little apprehensive about cooking this Scottiglia using stainless steel cookware. We thought that preparing a delicious Scottiglia recipe – which requires searing and braising – would be a great way to put the Wolf Gourmet Cookware to the test! Scottiglia is tender, rich and absolutely delicious – and it’s a dish that any meat lover will thoroughly enjoy!įast forward to today…Martha and I were invited by Wolf Gourmet to test out and review a set of their stainless steel, American-made cookware. In addition to the beef, pork, veal, or chicken, tomatoes might be added to the stew (depending on which Tuscan family was cooking that day) as well as various vegetables. ![]() The term Scottiglia literally means ‘to sear or braise’ in Italian and those cooking methods are how this stew is prepared (back then it was in a pot over a wood fire in a farm house). The story goes that farmers in Tuscany would get together and combine their meat ‘odds and ends’ after selling their prime cuts at the market. Our head chef immediately said “Scottiglia!” No one – including myself – had heard of Scottiglia before, so he explained that Scottiglia is an Italian “mixed meat stew.” Nothing in a professional kitchen should ever go to waste – so I challenged my team to get inventive, and find a way to use up all the odds and ends of meat we had in the freezer. We had just completed a series of catered, evening events, and we had a walk-in freezer full of various cuts of meat. One day, back in my food service days, I was conducting a production meeting with my chef and some senior kitchen and catering managers. Martha asked me to share the story behind our recipe for Scottiglia (an Italian Mixed Meat Stew), as well as share our review of Wolf Gourmet American-made Cookware.
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