All-Clad NS1 Nonstick Induction Chef’s Pan + Kabocha Squash, Coconut, and Wild Rice Stew

finished all-clad dish - Food in Jars

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?

All-Clad pot - Food in Jars

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.

All-Clad handle - Food in Jars

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).

interior of All-Clad pot - Food in Jars

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).

greens and squash cubes - Food in Jars

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.

All-Clad dish close - Food in Jars

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.

  1. Leave a comment on this post and tell me what you’d cook in this pan.
  2. 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.
  3. Giveaway open to United States residents only. Void where prohibited.
  4. 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!
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Kabocha Squash, Coconut, and Wild Rice Stew


  • 1 tablespoon coconut oil
  • 1/2 large onion, sliced into thin half moons
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon kosher salt
  • 1 cup wild rice
  • 1/2 cup red lentils
  • 4 cups water
  • 1 can coconut milk
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 2 pounds cubed kabocha squash, or any other winter squash (about 4 cups)
  • 8 cups chopped mixed greens (a combination of kale, spinach, chard, mustard, or anything else you have that needs to be used)


  1. Heat the coconut oil in a chef's pan (or a similarly sized soup pot) over medium-high heat. Add the onion slivers and cook until they soften and brown, about ten minutes.
  2. Add the ginger, cumin, coriander, and salt and stir them into the onions. Cook for less than a minute, just to toast the spices a bit.
  3. Add the wild rice, red lentils, and water and stir. Bring to a simmer, reduce the heat to medium low, cover the pan and cook for 45 minutes.
  4. Once the rice is tender and the lentils have mostly dissolved, add the coconut milk, honey, rice wine vinegar and cubed squash.
  5. Cook for about ten minutes, until the squash is mostly tender.
  6. Heap the greens into the pan and cover. Cook for 2 to 3 minutes, until the greens are wilted enough to tuck into the stew. Add a splash of water if it seems too thick.
  7. Cook until the greens are tender. Once the greens are tender and the squash is soft, the stew is ready to eat!

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341 responses to “All-Clad NS1 Nonstick Induction Chef’s Pan + Kabocha Squash, Coconut, and Wild Rice Stew”

  1. Wow, what wouldn’t I make in that pan? Braised greens with eggs cooked on top comes to mind, or lentils and rice with caramelized onions.

  2. I think I would make a winter dish that I make all the time. I ground beef, onions, garlic, and whatever veg and greens I have from my CSA box. Toss in some herbs and serve over rice.

  3. I’m thinking a nice beef vegetable stew with parsnips, carrots, and potatoes. Yum! Would work great on my induction range, too!

  4. Wow, what wouldn’t I cook in it? I’d just be so happy to have a non-stick pan where I didn’t have an underlying worry about toxicity… but, I’d put it through it’s paces with something cheesy and gooey that would tend to stick to a regular pan.

  5. What a great looking pan.Hamburger Pizza Casserole or Salisbury Steak
    Thank you for this giveaway opportunity, along with your great looking recipe.

  6. I’d be handing this one over to my daughter for meat. She loves cooking and is a good cook, but we’re having a hard time finding The Pan she needs for meat so it won’t stick. This looks like a good possibility.

  7. Good Morning – Happy Friday – I would make sloppy joes or a chicken stew with cherry tomatoes, peppers, and olives (with a little feta cheese on top).

    thank you for this opportunity.

  8. I would start with Chicken Marsala and go from there….Mango Curry, Spanish Rice, Shrimp with tomato and basil, and on and on!

  9. Pretty much everything! I love the shape of this pan not to mention that it’s nonstick. I gave up on the nonstick because they coating always seemed to peel and flake off (ugh). But this pan makes me want to give it a try again.

  10. Looks to be a lovely pan! Perfect for stewing, it appears to also be a perfect pan for fried chicken.

    Ohhhhh, fried chicken, mashed taters and gravy… now I’m hungry!

  11. I would love to try it t saute chicken tenders with fresh veggies. Actually, I can think of dozens of food to fix in it.

  12. Hmm…looks like it has sloped side which would be good for evaporation…bet it would be perfect for recipes from “Preserving by the Pint, by Marisa McClellan”!

  13. It’s time for warm food and I need something large for Some spicy Ginger Beef. Then again it would be perfect for a double batch of Bolognese!

  14. beautiful stew! if i won i’d use it to make pad thai since i currently don’t own any pans with high sides and every time i try to make pad thai, rice noodles and carrots are just flying out of the pan left and right hahahah :p this would be so nice!

  15. I use my All Clad cookware daily, but don’t have any of their non-stick. I’d love to try this when I make a Spanish tortilla (eggs, onions, and potatoes)!

  16. This looks ideal for the times my iron skillets are too large, too heavy, or otherwise unsuitable. Especially since the lovely KitchenAid pan I’ve abused for years has finally refused further cooperation. Yep, one of these is quite likely to take up residence. Nothing beats a small nonstick skillet for frying an egg or two, or a single of slice of French toast.

  17. Funny that you would have a nonstick induction pan . . . We are planning on going with induction in our new home and I was feeling terrible about having to leave all my no sticks behind!

    I would use my Nonstick All Clad to cook up a big batch of Jambalya filled with tender chicken pieces, succulent shrimp, and spicy sausage!

  18. This new All-Clad Induction pan would be perfect for cooking up my quick Butternut Squash Burritos. Vegetarian, and delicious 🙂

  19. Everything! I have All Clad pan both regular and non-stick but not the new material. I realize the old pans are going away so I definitely need something like this for frittatas.

  20. This looks like a good all-purpose, go-to pan… I’d use it for throw-together skillet meals, making taco filling, cooking up spaghetti squash… the possibilities are limitless.

  21. Looks like it might be perfect to reduce some berries for jam, or apples for apple butter! Been feeling the apple love this fall!

  22. The first thing I would make is this recipe! One of our daughter’s is an occasional vegan and this will be a perfect recipe to make for her. Thank you for posting it!

  23. This would be the perfect pan for my chicken (or pork) sauteed with onions, a light pan sauce and our fresh greens (we grow speciality greens all year round on our farm). The pan I currently use isn’t really deep enough and has no lid. Have been contemplating buying one for several months.

  24. I would definitely make that stew, because it looks amazing. I would also do giant masses of sauteed kale with garlic and anchovies, which is a staple around here.

  25. I tell you what I’d cook… That stew you posted! I am drooling over it at my desk. Good thing I have a variety of winter squash just begging to be turned into that stew.

  26. This pan could be so useful! I would cook so many weeknight meals in it! A fast shortcut version of Feijoada comes to mind…perfect black bean and pork stew for the winter months…and this is the perfect size for a small version of it!

  27. Honestly, I would cook this stew–it looks really good, and with a love for butternut squash and a garden full of kale, it would be perfect for this time of the year.

  28. I went to the Williams Sonoma site to look into this pan further. It is a 12 inch pan which might be the most versatile size a cook can have in the kitchen. The first thing I thought when I saw it was posole. Or jam. Thanks for doing all these giveaways, Marisa; you’ve introduced me to a lot of neat products I might not have heard of otherwise.

  29. Braised lamb shanks – browned first on the new induction range we just installed (yeah!) and then popped into the oven.

  30. I would love to have it to use on our induction burner for so many dishes that are hard to keep in a pan with lower sides. Perfect time of year for greens & squash combos. Your stew looks so good!

  31. I think this could really become a go-to pot for me. I usually use my enameled cast iron dutch oven every few days all winter. This could be a lighter replacement. I’d make chili, stews, tomato sauce, all sorts of things. I’m going to get some greens on the way home and make this stew this weekend. MMmmmm, it looks good.

    • I made this stew this weekend. It was fairly easy to make. I would recommend that if you’re using a different squash, to adjust the time when you add it to the stew. I used butternut, which took a long time to cook. I eventually fished it out of the stew and microwaved it to make it cook faster. My vegetarian daughter loved it. My meat eating husband liked it, but said it could use some meat. Go figure.

  32. The first thing I would cook is your squash stew. I harvested a wheelbarrow full of acorn squash & now have to use it. Thanks for the recipe!

  33. I can think of numerous dishes that would be perfect made in this pan…first up braised cauliflower with turmeric, cilantro and lemon !

  34. I love to make big veggie & egg scrambles on the weekends, the high sides on this would be great for keeping all the veggies contained!

  35. This would be put to use for stir-fry dishes on my induction burner. I haven’t gotten an induction range/cooktop yet, but I’ve been gradually procuring induction-capable pans; this looks like a great one to have!!

  36. Super nice pan. I love the deep sides and tight fitting lid. Since I like everything spicy I would probably put a little cayenne pepper to taste, but definetely going to try this recipe.

  37. I would cook all sorts of things in this pan. I’m lucky enough to have a few other All-Clad pieces and they are the very best!

  38. I would say that the first thing I’d make is this Squash, Coconut, and Wild Rice Stew that you’ve just shared…. Buuuut … I don’t think I can wait to make it! (just added it to this weeks menu!).
    So, I’m thinking about some braised chicken thighs in a rich onion, balsamic, and maybe dijon mustard sauce…?
    I know it’s a pan I’d reach for often.

    thanks for your recipe too!

  39. I too love the coconut milk based stews. My favorite is Coconut Lime Chicken stew. It has sliced water chestnuts in it for a great crunch, greens, chicken breast meat, and I cook it down to get that coconut flavor to really come out.

  40. This week, it would be meat sauce for lasagna made with home grown spaghetti squash instead of noodles. it’s an experiment!

  41. This pan would fill the gap in my cookware, I could use a nice saucier. For starters, I’d like to try this squash stew, substituting butternut for the kabocha squash.

  42. Oh my…that pan is begging for an excellent curry for dinner, or a sweet potato breakfast hash to be cooked in it…exactly what I would do if it were all mine! Thanks for the awesome giveaway! All-Clad plans are superb and I love that they’re made in PA. 🙂

  43. All Clad is my absolute favorite! I would have loved to have had this pan last night, as I was sauteeing greens, and they kept jumping out of my low-sided pan.

  44. It sounds like I could cook just aobut everything in this pan. When you find a pan that “works” you end up using it all the time.

  45. I have been on the lookout for a new nonstick pan as I think my Rachel Ray ones have taken a beating. I would like to try a nice fish filet in the pan and to get the skin crunchy.

  46. Looks like a great all purpose pan to me. I’d probably use it every day for sautéing. I have an induction burner that was a Mother’s Day present last year, but haven’t used it a great deal up until now. As my old pans are either wearing out or otherwise looking too awful, I am replacing them with pans that are also induction compatible. This one looks really good.

  47. The question should be “what wouldn’t I cook in this pan.” I think i would use it the first time for a pork and squash stew recipe that I am trying to perfect.

  48. After looking at these pans for YEARS in the store I would say they could cook anything. This is a great general all purpose pan that would be the best for a morning scramble.

  49. I’ve been eyeing one these for a couple of years now; it seems very versatile. I’d do braised greens, for sure! Also smothered pork chops or chicken.

  50. The first thing that I would use it for is pan roasted, boneless pork loin chops. I could see that pan being a go-to in our kitchen for several things. I’m sure it would be used daily.

  51. Definitely a go to pan for making delicious sauteed vegetables of all kinds. My family loves sauteed cabbage, carrots, onions and potatoes. Yum!

  52. Now I can tell my SO that cabbage and eggs for breakfast is not weird; there are other people that eat it too. I usually clear a spot in the pan and do my egg over easy. Then I have some wonderful bites of yolk soaked cabbage.

  53. I have 3/4 of a head of lettuce in my fridge begging for something to be done with it and I have found its purpose! I ‘m with the person just above me….I like my farm-fresh bright orange yolks dripped all over whatever else they’re being served with. And I just read about the benefits of cumin earlier today, so the stew is on my must-make list now as well! Too bad I don’t have that lovely pan in which to do so!

  54. I Love my All-Clad cookware. It looks like a great pan to stir-fry in. I don’t have an All-Clad wok and I think I would use this and throw away my cheap old non stick wok!

  55. I would work on my greens game with this pan. I’ve two little budding kale fans running around my house and I think I’d take your advice and do a bunch of braising!

  56. I will be trying your stew whether I win the pan or not, but winning the pan would be a really nice extra!
    Thanks for the great sounding recipe, trying it soon!

  57. That looks like a great pan for doing sauces and quick vegetable sides like shredded sweet potatos with brown butter and sage.

  58. Oh wow! I would make exactly that dish, honestly. Or any kind of stew. There’s a lentil/chickpea curry that is calling my name as well…

  59. Um, I would cook everything in this! I’ve been wanting a shallower lidded pan for months now, now that I’ve invested in quality for my dutch oven, skillets and stockpot. First up would have to be Marcella Hazan’s bolognese or spaghetti aglio e olio.

  60. This would become the pan I reach for when cooking sauces. The nonstick quality and the high sides make it perfect for that

  61. Our CSA share has us up to ears in squash and I’m running out of ideas, so I’ll be making this stew whether I win or not!

  62. First I would make this stew because it sounds wonderful. Then I would use it for cooking potatoes, veggies stir fries, greens….

  63. I would make this chicken and barley dish that my whole family loves! Most of my pans are All-Clad, so I am a big fan already.

  64. I have another allclad but it’s a sauce pan…I’d love to have this one, it would be a great pan to braise in, but I probably would first use it to make a batch of chicken cacciatore!

  65. I’d love to try it for wilting greens! It’s one of those things that seems pretty simple, but I’ve somehow never tried at home.

  66. I love fall and all the wonderful savory dishes that can be made from winter squashes. From your description this pan sounds ideal for just about anything.

  67. I love to stir fry anything green! Especially snow peas and asparagus! This pan would help me excel at any fresh vegetable sauteed for rice!

  68. I’d love to use this All Clad pan to braise my favorite kale and vegetables to create a savory and warming topping for brown rice.

  69. I’m on a trip to Pittsburgh and will be trying the greens and beans at Legends of the North Shore, at your suggestion. That seems like the perfect recipe to try at home with a new pan!!

  70. I would love to try fried apples or anything with a sticky sauce to take advantage of the nonstick surface! Looks like a fabulous pan and I sure need one!

  71. Can’t wait to try your Kabocha Squash and Wild Rice Stew; I’m always looking for new squash recipes. And, I would love to make my shrimp scampi in this nice large non-stick pan – lots of room for the shrimp to cook without being crowded!

  72. Great looking pan, been looking for a replacement for my 30 yr old magnelite one that has a broken
    handle. My first dish would be chicken and mushrooms orzo with meyer lemon and capers

  73. Since I have a couple of kabocha squashes from the garden waiting for an inspired recipe, I’d love to try your recipe. Sounds delicious. But, I’d also like to cook my collards from the garden in an African-inspired peanut sauce and tomatoes.

  74. Mmmmmm… My firs thought was to just say “cook everything in it” as it looks like a lovely pan. If you’re looking for specifics I’d love to try the recipe you shared in the post.

    Thanks !

  75. 1. Braised cabbage and sausage (usually Polish), which I toss with penne or corkscrew pasta. Leftovers make a *fantastic* frittata (if you used green cabbage – the red might turn the eggs an odd color).

    2. “Rice with Stuff,” which is my version of Pilaf (or a non-soupy Risotto) made with long-grain rice and then whatever vegetables/meat seems appropriate: Saute 1 cup washed white rice (my family’s preference – if you prefer brown, use 3 cups liquid and simmer for 20 minutes before turning heat off) in a little butter and olive oil; add 2 cups water or broth. Bring to boil and turn the heat down (if using gas) or off (if using electric burner) and let sit for 1/2 hour, or until liquid is absorbed. Add cooked vegetables and meat, and reheat.

    3. Artichoke hearts, sliced mushrooms, sliced carrots & celery, all sautéed then a broth-and-Marsala-wine sauce added. This also goes over pasta.

    I too love cabbage rolls, but they go in the Crock-Pot.

  76. I’m thinking I’ll use for most of my stove top meals. I had a similar pan that didn’t wear well. Tonite I’m making odds and ends stew. Which means cleaning out the veggie drawer. I’ll add beans for protein over rice or maybe quinoa

  77. Oh my gosh – what wouldn’t I cook??? Pasta sauce, braised brussel sprouts, you name it! Thanks for the chance to win!

  78. I have to say that the first dish that came to mind after reading your post was s delicious chickpea curry dish that I tried for the first time just recently. yum! ?

  79. I have a balsamic chicken recipe that has an extended simmering in the pan – this would work great! I would also do stir-fry; we frequently make a batch for lunches, and it’s a great way to use seasonal produce odds and ends.

  80. I would use this pan for all kinds of one-pot wonders, maybe I’d start with farro, greens and winter squash with toasted almonds.

  81. One of my family’s favorite stewy soups is a chicken pozole from America’s Test Kitchen 30 minute meal supplement magazines. Last night I made your squash and coconut soup-I used butternut and Italian kale-we all liked it, but are still trying to figure out the perfect heat to balance out the relative sweet flavor of the soup. I love the toothsome quality that the wild rice brought to the recipe. Thanks for keeping me creative!

  82. This recipe drew me to the post – but I need a higher side pan for all kinds of things – hearty potato curry comes to mind.

  83. Your squash wild rice and greens stew! I’m in a pureed soup rut and this hearty stew is a welcome change. As well as a great way to use the haul from the last of our summer csa!

  84. Thanks for the recipe for the stew! This sounds delicious and all of the suggestions in the comment have now made me very hungry. I would use this for just about everything! It looks great for soups and stews!

  85. My sister has this pan and whenever I visit, we end up making dinner in it. It is very versatile and is the traveling pan in her family; she takes it to her cabin to cook every weekend in the summer. She really needs to buy another!
    This recipe will be passed along. Thank you for the opportunity to share info.

  86. There are so many dishes that would work in this pan. I think first up would be a Korean stir-fry, I think this pan would be perfect for browning tofu!

  87. This time of year, I’d make soup! I recently made a sweet potato soup with pickled garlic that I want to eat until spring time.

  88. I grew lots of swiss chard this summer and would saute sweet potato cubes, add the chard – this is where a tight fitting lid is great for wilting, then add an egg. Great breakfast.

  89. So so so many things! Stews would be awesome, like yours above. But honestly I think the main wonderful thing about this would be that my grandma could use it; I use cast-iron pans to cook in our house but they’re too heavy for her to lift, and her nonstick pans are really not good. Would be lovely to allow her to cook in a bigger pan!

  90. Probably dal with squash/sweet potatoes. Because I had an opportunity for a great deal and have 11 butternut squash to use up!

    It seemed like a good idea at the time.

  91. I wouldn’t keep this for myself. I’d give it to my brother and sister-in-law who just bought an induction range top and are in need of appropriate cookware. However, I will cook the stew in my trusty stainless steel pot.

  92. I’d fry cod or other delicate white fish in a little ghee and citrus, certain that my fish wouldn’t stick in this lovely pan.

  93. I’d cook a beautiful melange of winter vegetables!! Rutabagas, turnips, potatoes, carrots… They’re rooting for me to win, by the way! 😀

  94. Since I don’t eat Pasta or Rice….I would make a stir-fry using cauliflower rice. I would love to try Zoodles in it too! Yummy!!

  95. I’d cook some Chinese recipes. I don’t currently have a wok but I think that this would do quite nicely as a combination pot.

  96. I would find many, many uses for this pan – one skillet meals, sauteeing a large amount of vegetables, etc. I have an induction cooktop which I love. I never replaced a similar pan like this I had (didn’t work on induction) when I had a regular cooktop

  97. I would absolutely cook eggs in this pan! I have a pet parrot, and because birds are sensitive to PFOAs that can be released from regular nonstick cookware when cooking at high temps, I only have one ceramic non-stick skillet that is admittedly not very non-stick. Would love to have another safe nonstick cooking surface around, will have to look into these!

  98. This gorgeous pan would be perfect for making braised chicken thighs in herbed tomato sauce, which is a favorite dinner here, good with rice or pasta.

  99. I’m definitely trying this stew. I just tried Kabocha squash a couple of weeks ago and we loved it. I made a curry dish with sweet potatoes and chickpeas. I use my large all-clad deep skillet weekly. I would love to try the non stick cookware.

  100. This is my favorite style of pan for making all manner of pasta accompaniments: for fall, cubes of squash, tuscan kale and mushrooms sauteed together with a splash of pasta cooking water to make it saucy…

  101. I’d make yummy eggplant curry with most of the veggies coming from my garden!
    Looking forward to trying this stew too with butternut squash we grew.

  102. Everything! This would be my go to pan for just about anything. The sauce for my mother’s fabulous lasagna, my favorite beef stew with winter vegetables, sauteed greens with red onions, garlic and balsamic…. I’ve recently moved back into a home after living in an RV for 5 years! I have to rebuild my cooking tools collection – May I have this pan please?!!!

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