PRICE,
PRICE, WE
PRICE, WE JUST HAVE THE
RED E, WE JUST HAVE THE
RED AND E JUST HAVE THE
RED AND BLACK. HAVE THE SO STEPHANIE ROBERTS IS
CONTINUING ON WITH US.
WE'RE GOING TO DO THE
KIND OF PAN THAT
EVERYBODY NEEDS TO HAVE
IN THEIR HOUSE.
>> Guest: ABSOLUTELY.
>> Host: CANNOT DO
WITHOUT IT.
WITHOUT IT. THIS IS FROM STARFRIT,
IT'S CALLED THE ROCK.
IT'S AN 11-INCH FRYPAN.
IT'S OVEN SAFE TO 350
DEGREES.
DEGREES.
DEGREES. THIS IS GOING TO BE YOUR
GO TO, OR COURSE, AND IT
HAS A 10-YEAR WARRANTY.
>> Guest: THINK ABOUT
THAT.
THAT.
THAT. $24.95 WITH A 10-YEAR
WARRANTY.
WARRANTY.
WARRANTY. AND YOU CAN'T DO
ANYTHING TO THIS PAN.
>> Host: I'LL BE RETIRED
BY THE TIME THE PAN IS
READY.
READY.
READY. >>
READY. >> Guest: EXACTLY.
HERE'S THE DEAL, IT'S
CALLED THE ROCK BECAUSE
IT LITERALLY IS ONE.
YOU CAN PRETTY MUCH BANG
THIS ON THE PAVEMENT AND
NOTHING'S GOING TO
HAPPEN TO IT.
IT IS THE TEXTURE THAT
IS SO DIFFERENT, FEEL IT
FOR ME, HELEN.
DO YOU FEEL HOW IT'S
LIKE AN ORANGE PEEL?
>> Host: IT HAS A LITTLE
BIT OF TEXTURING.
>> Guest: AND THE REASON
IS THIS PAN HAS BEEN
SHOT AS IN LITERALLY
BULLETED WITH PIECES OF
METAL, IT'S CALLED SHOT,
AND WHAT IT DOES IS IT
TOUGHENS THE SURFACE AND
IT CREATES LITTLE ITTY-
BITTY AIR POCKETS, THE
AIR POCKETS KEEP YOUR
FOOD FROM STICKING SO
RATHER THAN HAVING A
COATING, IT HAS BEEN
ACTUALLY HIT WITH PIECES
OF METAL SO IT'S ROUGH
AND THOSE LITTLE AIR
POCKETS MAKE ALL THE
DIFFERENCE.
DIFFERENCE. >> Host: I'M NOT THAT
FAMILIAR WITH THE BRAND
STARFRIT, THIS MIGHT BE
MY FIRST PRESENTATION OF
THAT BUT REGULAR BRAND.
>> Guest: YOU PROBABLY
ARE FAMILIAR, YOU JUST
DON'T KNOW IT.
THEY DO A TON OF THE
COOL LITTLE GADGETS AND
APPLIANCES THAT JOHN
DOES, LIKE THE ROTATO,
THE ROCK IS THEIR
PATENTED COOKWARE LINE,
AND PATENTED ROCK ATTACK
IS WHAT THEY HAVE DONE
TO THE SURFACE.
>> Host: THIS IS
PATENTED.
PATENTED.
PATENTED. >> Guest: ABSOLUTELY,
THIS IS PROPRIETARY,
WHAT THEY HAVE DONE
BECAUSE NOT EVERYBODY
ELSE HAS THIS COOL
SERVICE.
SERVICE.
SERVICE. I'M GOING TO START
SOMETHING SO YOU CAN SEE
HOW IT WORKS, THE REASON
WE LIKE THIS SURFACE IS
BECAUSE NUMBER 1 IT'S
HARD CORE, YOU CAN DO
ANYTHING TO IT.
LIKE THIS.
LIKE THIS. I'M USING METAL
UTENSILS.
UTENSILS.
UTENSILS. WHEN YOUR KIDS, THE
WRONG UTENSIL, YOU DON'T
HAVE TO GO SCREAMING
ACROSS.
ACROSS.
ACROSS. NO, NO, NO.
>> Host: HE DOES DO THAT
TO.
TO.
TO. >>
TO. >> Guest: IT'S A COMMON
PROBLEM.
PROBLEM.
PROBLEM. SO HERE'S WHAT'S
HAPPENED, I HAVE ALL
SORTS OF UPSCALE
COOKWARE, I'VE COOKED MY
WHOLE LIFE, THIS IS MY
GO TO PAN, THIS HAS BEEN
THE GIFT EVERYBODY GOT
AT CHRISTMAS BECAUSE
IT'S NATURALLY NONSTICK,
I CAN HIT IT WITH METAL
UTENSILS, I CAN PUT IT
IN THE OVEN, NO OIL.
NO COOKING SPRAY.
SALMON, FACE DOWN AND
FACE UP, I'M GOING TO
SHOW YOU HOW WELL IT TO
SEARS THE STEAK AND
HERE'S THE DEAL WITH
THESE EGGS, THEY'RE
GOING TO RELEASE
NATURALLY.
NATURALLY. THAT IS HOW LOOSE THEY
ARE.
ARE.
ARE. THERE IS NO COOKING
SPRAY.
SPRAY.
SPRAY. I'M GOING TO LET THEM TO
COOK A LITTLE LONGER.
YOU CAN ALREADY SEE
THAT'S UP, LOOK AT THAT.
THIS IS GOOF PROOF
COOKING.
COOKING.
COOKING. SO $24.95, IT GOES IN
THE DISHWASHER, YOU CAN
BEAT IT UP WITH
EVERYTHING, IT GOES IN
THE OVEN AND HAS A 10-
YEAR WARRANTY.
YEAR WARRANTY. IT'S GOT A COOL TOUCH
HANDLE.
HANDLE.
HANDLE. IT'S A CUSTOMER PICK.
AND YOU SHOULD CHECK OUT
THE REVIEWS BECAUSE WHAT
WE REALIZED WHEN WE
START COOKING WITH THIS,
IT'S THE GO TO.
THIS IS NICE EXPENSIVE
STAKES, SEARED, NO OIL,
BUT YET I'VE GOT THAT
GORGEOUS COLOR.
GORGEOUS COLOR. I WENT AHEAD AND DID MY
VEGGIES IN THAT SAME
PAN, NOW I'M GOING TO
DUMP SOME BUTTER AND
WINE IN THERE AND MAKE A
LITTLE BIT OF A GLAZE.
AGAIN, ALL IN THE SAME
PAN, LOOK AT THE COLOR
ON THE VEGGIES.
I DIDN'T ADD ANY OIL,
THIS IS THAT NATURAL OIL
AND FAT, COOKING OUT
THERE.
THERE.
THERE. I
THERE. I WANT TO SHOW YOU WHAT
SHOT PEENING IS BECAUSE
IT'S A FUN WORD AND IT'S
ALSO WHAT MAKES THINGS
DIFFERENT FROM STARFRIT,
THEY TAKE THIS PAN AND
THEY HIT IT LITERALLY
WITH LITTLE PIECES OF
METAL SO IT'S DIMPLES
AND THE REASON ITS
DIMPLES IS NOW THIS
ALUMINUM BASE GETS NICE
AND HOT, THAT'S HOW WE
SEARED OUR STAKE.
SO IT COOKS REAL FAST.
HE LEARNED FROM ALL OF
US.
US.
US. >>
US. >> Host: ALUMINUM IS
EVEN COOKING.
EVEN COOKING. >> Guest: WHEN YOU GOT
THOSE LITTLE DIMPLES
THERE, THAT'S WHAT KEEPS
THE FOOD FROM STICKING.
SO THAT I DON'T HAVE TO
ADD THE OIL, I DON'T
HAVE TO ADD THE
DIFFERENT THINGS AND
WHEN I'M DOING THINGS
LIKE RELEASING MY EGGS
OR CHECKING MY SALMON,
LOOK AT THAT, THAT WAS
WITHIN MINUTES.
WITHIN MINUTES. JUST THE OIL COOKING OUT
OF THE FISH IS ALL I
NEEDED, GORGEOUS ROUND
SEAR THERE, I LOVE THAT.
THE OTHER SIDE WHERE WE
USUALLY HAVE THE PROBLEM
WITH THE SKIN STICKING,
NOT AT ALL.
>> Host: THAT'S AMAZING
TECHNOLOGY.
TECHNOLOGY. AS OPPOSED TO PUTTING
CHEMICALS THAT MIGHT
MELT AND GET ALL OVER
OUR FOOD.
OUR FOOD.
OUR FOOD. IT'S ACTUALLY SOMETHING
THEY'RE DOING TO THE
ALUMINUM.
ALUMINUM.
ALUMINUM. >> Guest: RATHER THAN
TREATING THE PAN WITH
ADDING SOMETHING TO IT,
A COATING, THEY HAVE
SIMPLY JUST CHANGED THE
SURFACE OF THE PAN.
THERE'S MY EGG RELEASE,
THAT'S WHAT I'M LOOKING
FOR.
FOR.
FOR. NOW
FOR. NOW IT'S ALWAYS A
CHALLENGE TO SLIDE THEM
OFF AS WELL AS THEY
RELEASE OF THE PAN
BECAUSE I'M NOT GOOD ON
THE PLATE SO I PUT FIVE
IN HERE.
IN HERE.
IN HERE. THIS IS 11 INCHES, I'LL
CUT THEM UP SO WE DON'T
MAKE A MESS.
DO YOU SEE HOW QUICK
THESE SLID OFF?
THIS IS WHERE I'M HAPPY.
I POP SOME EGGS IN HERE,
I DIDN'T USE COOKING
SPRAY BECAUSE IT LEAVES
THAT RESIDUE.
THAT RESIDUE. I DIDN'T USE BUTTER
BECAUSE I'M TRYING TO BE
HEALTHY.
HEALTHY.
HEALTHY. I KNEW I WAS GOING TO
FLIP IT UPSIDE DOWN.
I KNEW I WAS GOING TO FLIP IT UPSIDE DOWN.r>> Hos
COULD PUT THAT PLATE
DOWN AND SLIDE THEM ON.
>> Guest: ABSOLUTELY
BECAUSE YOU'VE GOT FIVE
DIFFERENT THINGS
DIFFERENT THINGS RELEASING HERE ALL AT
ONCE.
ONCE.
ONCE. HERE'S WHY I LIKE THIS
11-INCH PAN, IT'S BIG
ENOUGH TO DO THE TWO BIG
STEAKS AND ASPARAGUS SO
I CAN EASILY FEED TWO TO
THREE PEOPLE.
THREE PEOPLE. IT'S BIG ENOUGH TO DO
FIVE EGGS, BUT HERE'S
THE DEAL IN THE MORNING,
IF I'M MAKING ONE OR TWO
FOR MYSELF, PLATING EGGS
IS NOT GOING WELL FOR ME
TONIGHT.
TONIGHT.
TONIGHT. I WANT TO SEE THAT, DO
YOU SEE HOW IT'S
STICKING TO THE SPATULA?
BUT IT'S NOT STICKING TO
THE PAN.
THE PAN.
THE PAN. THAT IS NOT ATTRACTIVE
BUT LOOK WHAT IS.
THE PAN IS PERFECT.
I HAVE BETTER LUCK WITH
THE PAN THAN THE
SPATULA.
SPATULA.
SPATULA. >> Host: HOW DO YOU
CLEANUP?
CLEANUP?
CLEANUP? >> Guest: HOW ABOUT
THAT?
THAT?
THAT? HOW
THAT? HOW ABOUT WIPE IT OUT?
YES THESE ARE ALSO
DISHWASHER SAFE.
DISHWASHER SAFE. BUT YES, THAT IS HOW
EASY THEY ARE TICKLING.
HERE IS WHERE LIKE THESE
PANS, AFTER I WIPE IT
OUT, I CAN CONTINUE
COOKING BECAUSE AGAIN I
DON'T NEED TO PUT THE
OIL IN THERE, I DON'T
NEED TO SPRAY THE PAN, I
CAN JUST KEEP COOKING.
I WANT TO SHOW YOU WHAT
HAPPENS WITH THE OVEN
BECAUSE I THINK YOU'RE
GOING TO BE PRETTY
EXCITED WHEN YOU SEE
WHAT'S COMING OUT OF THE
OVEN.
OVEN.
OVEN. FOR
OVEN. FOR STARTERS WE DID A
DESSERT.
DESSERT.
DESSERT. AGAIN, I CAN DO ONE
CHICKEN BREAST, I CAN DO
TO, I CAN DO AN ENTIRE
PAN OF SOMETHING REALLY,
REALLY YUMMY, LET'S DISH
A LITTLE BIT THIS UP AND
TRY IT.
TRY IT.
TRY IT. BUT I PUT IT IN THE
OVEN, TO GET SOME
CRUNCHY BECAUSE HERE'S
WHERE THESE PANS ARE SO
AMAZING.
AMAZING.
AMAZING. THEY CAN HANDLE ANYTHING
ON THE STOVETOP, THEY
CAN HANDLE ANYTHING IN
THE OVEN, THEY CAN
HANDLE THE DISHWASHER,
YOU CAN BEAT IT UP, YOU
CAN GIVE IT TO YOUR
YOUNG COOKS, STARTING
OUT CHEFS WHO WON'T KNOW
EXACTLY HOW TO HANDLE
THINGS.
THINGS.
THINGS. TAKE SOMETHING OVER WITH
ME.
ME.
ME. >>
ME. >> Host: AND THERE'S
LOTS OF THINGS YOU CAN
DO LIKE A FRITTATA WHERE
YOU PUT THE CHEESE ON
TOP AND THEN MELT IT.
AND THERE'S A LOT OF
PANS THAT YOU CAN'T DO
THAT.
THAT.
THAT. YOU
THAT. YOU KNOW?
YOU KNOW?
YOU KNOW? >> Guest: YOU CAN'T PUT
THEM IN THE OVEN.
YOU HAVE TO BABY THEM.
YOU CAN DO MAC AND
CHEESE.
CHEESE.
CHEESE. WHICH IS EVERYBODY'S
FAVORITE THING TO DO OF
COURSE.
COURSE.
COURSE. THIS TIME OF YEAR.
WE LOVE IT.
OOEY-GOOEY.
OOEY-GOOEY. WHEREVER YOU WOULD LIKE.
I LIKE THAT WEEK WE MAC
AND CHEESE.
AND CHEESE. I'M GOING TO DIG INTO
THAT.
THAT.
THAT. LET
THAT. LET ME GIVE A FLIP TO
THE CHICKEN.
THE CHICKEN. I ALSO LIKE THE FACT
THAT I AM ABLE, YOU
DON'T NEED A WHOLE SET
OF PANS, YOU NEED A PAN
WHERE YOU CAN DO ONE OR
TWO THINGS ON IT.
WHERE YOU CAN FILL IT
WHEN YOU WANT TO SO IF
I'M HAVING PEOPLE OVER,
YOU'VE GOT CAPACITY
HERE, LOOK AT THE AMOUNT
OF OOEY-GOOEY MAC AND
CHEESE I GOT, I COOKED
THE PASTOR, I MIXED THE
SAUCE, I PUT MY CHEESE
ON TOP AND I PLOPPED IT
IN THE OVEN BECAUSE I
WANTED TO GET THAT GOOD
CRISP CRUNCH ON THE
CHEESE BUT WHAT I'M NOT
DOING IS HAVING TO HAVE
10 DIFFERENT SETS OF
PANS IN MY KITCHEN.
SO I LOVE THIS FOR
PEOPLE MAYBE YOU'VE GOT
A SET OF PANS AND
THEY'RE KIND OF GETTING
WORN OUT BECAUSE THAT'S
WHAT WAS HAPPENING TO
ME.
ME.
ME. MY
ME. MY PANS WERE STARTED TO
GET WORN OUT, BECAUSE
YOU KNOW WHAT, WHEN
THEY'RE TREATED WITH THE
SURFACE, ACTUAL
SURFACE, ACTUAL COACHING, THEY DON'T
LAST FOREVER AND THEN
YOU END UP HAVING TO
REPLACE THEM.
REPLACE THEM. I TOOK THOSE EXPENSIVE
PANS, BIG-NAME BRANDS,
HUNDREDS OF DOLLARS,
WHERE THE COATING HAD
WORN OFF AND I'M
REPLACING IT WITH THIS.
AND THIS DOESN'T HAVE A
COATING THAT'S GOING TO
WEAR OFF, IT'S BEEN
TREATED TO BE NONSTICK
WITH THAT ROUGH ORANGE
PEEL LIKE SURFACE.
IT'S DURABLE.
IT'S DURABLE. I CAN HIT IT WITH MY
METAL UTENSILS, I CAN
TEACH MY TEENAGERS TO
COOK.
COOK.
COOK. >>
COOK. >> Host: I THINK IT'S
CALLED THE ROCK FOR A
REASON.
REASON.
REASON. >> Guest: BUT I LIKE IT
BECAUSE WE DON'T