welcome friends today in the studio I got a brand new pan from solid teknics
this is their brand new 10-inch noni stainless steel pan that's made in the
United States I have some of their previous wrought iron pans made in
Australia and you can see the outline of Australia in the handle and then I
picked up one of their non ferritic weight I want to make sure I get this
right because I don't completely understand metal it's a non nickel for
riddick stainless steel pan so there's no nickel in this stainless steel pan
and this is one of the ones that they make in the United States and you can
see that the United States cut out in the handle and I really like this pan so
I said to them you know I really like this pan what else have you got
and I said we've got this one on Kickstarter you want to give it a try so
this is ten inches okay if there is the pan okay so I'll get rid of the box and
we'll get this out of the bag now I can already hear the comments coming in any
time I've ever done a video about pans and about what pans are made from the
comments come in immediately from people who only use cast iron and they love
cast iron well let me tell you I love cast iron too and I've got a few cast
iron pans I'll show you a little bit of footage of some of our pans piled up
here I really love cast iron pans but I got to tell you I love this wrought iron
pan there's something about it it's a little bit lighter it's one piece it's
got great construction these little holes keep the handle from getting too
hot and I like this one so much I got this one that I just haven't had time to
season yet and I might I might do an episode where I season it but again
that's a minefield so as much as I love cast iron and I love these wrought iron
pans there are times where you need a stainless steel pan and what excites me
about this stainless steel pan as well as this one is its wrought so it's
seamless the handle is part of the pan so there aren't any rivets in here
that are gonna catch dirt and grime it's very easy to clean and they're also
super super conductive which is fantastic and that conductivity means
that they heat up quickly they heat up evenly which is something you don't get
with cast iron I know that cast iron is fantastic but it doesn't heat quickly
and it doesn't heat evenly you really have to preheat them a long time in
order to get some even heating you don't have to do that with this type of pan or
with their wrought iron pans these also heat up quickly
they hold heat really well but they heat up more evenly than any of my cast iron
pans ever have so now that I've got this pan and I've wax poetic about it I guess
the only thing left to do is to wash it out and we will cook something up and
see how it works okay here we go okay so the pan is heating up this is
induction it'll heat very quickly while that's heating I'm just gonna get up a
little bit of a saucer a so I've got some chicken stock and to that I'm gonna
add just a little bit of flour and I'm gonna top it up with some milk now if
you don't have chicken stock because it is a very little amount you could use
just straight-up water you could use a bouillon cube you could use one of those
sort of jelly bouillon cube things that Marco Pierre White was always going on
about it's up to you if you don't have chicken stock don't really worry too
much about it it's such a small component of the flavor profile you'll
be fine without it I mean you could go straight milk if you wanted to so we're
just going to set that aside because we don't need it right away okay I'm gonna
say the pan is hot ish hot enough in goes the bacon we just want to stir the
bacon around in the pan and cook it until all the fat renders out and it
becomes nice and crispy okay once the bacon is browned to your liking you want
to remove it from the pan and just set it aside
now turn the heat down on your PIN you don't want it quite as hot and you have
to check out how much fat is left in your pan you want enough fat left in the
pan that the gnocchi is gonna cook it's not gonna stick but you don't want so
much so kind of take a look and decide whether you need to take some out or
maybe you need to add some back in I think we're gonna be just fine so in go
the gnocchi now this is naki that one of our friends made Emily I will put a link
to Emily's recipe video in the description box down below now we just
want to cook these until they're browned a little bit and if they stick kind of a
little bit that'll be fine too because those broken up bits are just going to
thicken the sauce and make this even better so just stir it around on sort of
medium low heat you don't want to cook them too fast
okay I think I've got these where I want them just a little bit of browning on
the bottom of the pan which will add a lot of flavor and some browning on the
dumplings themselves so in goes the milk and stock mixture with a little bit of
flour we're just going to cook this and stir it around until it starts to
thicken and we're gonna scrape up the the brown bits on the bottom get that
flavor into the sauce and at this point you can add any extra flavorings that
you like I go easy with this one because I think most of the flavor comes from
the cheese and the bacon but I am going to add a little bit of pepper
depending on how salty your chicken stock was you could add some salt but
you may not need it and I think this is doing well so I'm going to turn the
temperature right back a little bit and at this point the bacon goes back in and
some frozen peas and we'll just mix those through
okay looking good so now comes the cheese and I like to use a couple of
different kinds of cheese I like something that is really melty so I've
graded up some mozzarella and I just sprinkle the mozzarella on top
I don't mix it in just put it on top and then after that you can use any cheese
you like as well but I like something that is hard so I like an aged hard
cheese like a parmesan a Grana Padano Asiago would be great and I just put
that over chopped just grate it right on and depending on the cheese's that you
choose your flavor profile will change completely so that looks like a bowed
enough now I'm gonna put this in the oven under the broiler and of course
whenever you're using the broiler watch it very closely because you can go from
great to burnt very quickly
great
smells wonderful so this is just a really simple weekend lunch be a
weeknight dinner something put together really quickly when you get home you can
make the gnocchi a couple days in advance and as much as I would love for
you to use our friends gnocchi recipe you can buy fresh gnocchi that is really
good at most supermarkets in North America and that would do just as well
it would certainly help you get this on the table faster and I mean what's
better than potato gnocchi with bacon now this is the most basic of recipes
you can take this in a bunch of different directions you could add a
bunch of different types of flavorings or you can keep it super simple like I
did you could switch out the peas and put in another green vegetable like
broccoli or broccolini you could put in some spinach you could sprinkle some
basil over the top hot pepper flakes you could put in some garlic in with the
milk if you wanted to there's all kinds of things that you could do with this
very basic recipe and the other thing on top of that is I really like this pan
stovetop to oven to table it's fantastic thanks for stopping by see you again
soon