Back in the Fall, I did a little project with the folks at All-Clad, in which they sent me the NS1 Chef’s Pan from their their new line of NS1 Nonstick Induction cookware and I used it to make a batch of really delicious batch of Kabocha Squash, Coconut, and Wild Rice Stew.
In March, I did it again. That time, they sent me an NS1 Stock Pot and I make a pot of roasted tomato and basil soup to brighten up a cold winter day.
I always enjoy these cookware challenges because they give me opportunities to play with a really fabulous pans and push myself outside my regular culinary patterns. So, when they got in touch again back in April and asked if I might want to do it again, this time with their d5 Stainless Steel All-In-One Pan, I said yes.
This line of All-Clad is made from five bonded layers of stainless steel and aluminum to best conduct heat and cook evenly. It’s induction-capable, has two loop side handles, sloped sides for efficient reduction, and a shining stainless interior that makes it easy to clean. It comes with a tight-fitting lid and is made in the US.
The particular challenge with this piece of cookware was to design a recipe that only used five ingredients, to mimic the five layers of metal that makes up the pan. I decided on building a five ingredient barbecue sauce, using a jar of apple butter as the base.
It’s a tasty, tangy, spicy sauce that is perfect for summer cookouts and slow cooker pulled pork. You could always fancy it up with additional ingredients, but I enjoy the simple approach.
This is the perfect pan for quick sauces, because the low, wide base allows for quick evaporation and the marriage of flavor. You combine a pint of apple butter with apple cider vinegar, finely chopped onion, honey, and a couple heaping spoonfuls of gochugang in the pan and cook until it is thick and the onion is tender (also, add some salt and pepper to taste).
I like to scrape the finished sauce into a large measuring cup and zap it with an immersion blender to smooth it out, but that’s totally optional.
As you can see, I also used the pan to roast off some chicken legs that I then painted with my tangy sauce. I’d also use this sauce on top of turkey meatloaf, on grilled burgers, and will happily combine it with some chicken thighs in the slow cooker for pulled chicken sandwiches.
Thanks to the kind folks at All-Clad, I have one of these All-Clad d5 Stainless Steel All-In-One Pans to give away. Here’s how to enter.
- Leave a comment on this post and tell me what you’d cook in this pan OR how you’d use the barbecue sauce.
- Comments will close at 11:59 pm eastern time on Saturday, June 4, 2016. Winners will be chosen at random and will be posted to the blog on Sunday, June 5, 2016.
- Giveaway open to United States residents only. Void where prohibited.
- One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.
Disclosure: All-Clad sent me the pan you see pictured above and they’re provided the giveaway unit, both at no cost to me. No additional compensation was provided.
For more about these fabulous pans, follow All-Clad and Williams-Sonoma on social media!
All-Clad: Facebook | Twitter | Pinterest | Instagram
Williams-Sonoma: Facebook | Twitter | Pinterest | Instagram
- 1 pint apple butter
- 1 cup apple cider vinegar
- 1 small onion, finely chopped (I use a mini food processor)
- 1/2 cup honey
- 2-3 heaping tablespoons gochugaru (it's a fermented Korean chili paste)
- salt and pepper to taste
- Combine the apple butter, vinegar, chopped onion, honey, and gochugaru in a low, wide pan.
- Set the heat to medium and bring to a simmer. Cook, stirring regularly, until onions are soft.
- Taste and add salt and pepper to taste.
- Scrape sauce into a deep measuring cup or bowl and puree it with an immersion blender until smooth.
- Funnel into a jar and refrigerate.