About a month ago, I got an email asking if I might want to participate in a blogger promotion that All-Clad was running in order to spread the word about their new line of NS1 Nonstick Induction cookware. They would send me the NS1 Chef’s Pan so that I could play with it, develop a dish in it, and then share both my thoughts and the recipe with my readers. Of course I said yes. Who says no to All-Clad?
This line of All-Clad is made from anodized aluminum, has a sturdy three-layer PFOA-free nonstick interior, and is induction-compatible thanks to steel base that also helps prevent warping. The chef’s pan has high sides and broad cooking surface that makes it great for simmering, sautéing, and steaming. Currently, the NS1 Nonstick Induction line is available exclusively at Williams-Sonoma and the pan they sent me sells for $99.95.
In the month that I’ve had it, the NS1 chef’s pan has become my favorite for wilting and braising greens (something I do A LOT in the winter), because it has a bit more vertical real estate than a frying pan, and the tight-fitting lid keeps the moisture in the pan. I also like it for one of my favorite weird breakfasts – sauteed cabbage with a couple of eggs scrambled in once the cabbage wilts and browns (a simple version of the dish Joy explains here).
The nonstick surface has proved itself to be among the most sturdy and easy to clean that I’ve tried in my cooking career, It still looks pristine after a month of regular use. I haven’t taken particular care to baby it, either. I wash it and set it in my dish drainer, same as all my other cookware (this pan is dishwasher safe, but it just doesn’t seem necessary, given how easily it cleans up with a quick swipe of the sponge).
Now, let’s chat about the dish I created. It’s a stew of kabocha squash (though any sweet, dense winter squash would do), braised greens (a combination of kale and baby spinach), wild rice, red lentils, and coconut milk. It’s loosely based on a recipe in Liana Krisoff’s brillian book Whole Grains for a New Generation, and is delicious, filling, and entirely vegan.
I love making easy stews like this one in this chef’s pan, because the flared shape helps the moisture evaporate out, concentrating the flavors in the pan. It also has plenty of room for the eight cups of chopped greens that finishes the dish.
Thanks to the kind folks at All-Clad, I have one of these All-Clad NS1 Nonstick Induction Chef’s Pan to give away. Here’s how to enter.
- Leave a comment on this post and tell me what you’d cook in this pan.
- Comments will close at 11:59 pm eastern time on Saturday, November 14, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, November 15, 2015.
- 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.
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