Breaking in a pan

3 05 2010

A tomato that made it to my fresh sauce. I like how the stem and the remainder of the corolla form a five-pointed star!

NOW THAT I am much much older, it has become quite important to me what first dish I cook in a new pot or pan.  To me, it has become a tradition – much like seasoning a new cast iron skillet.  It’s a necessary step.  It takes time.  It’s quite important.

Over the weekend, I bust open yet another box of years-old – but still new and in-mint-condition – cookware set.  This time, it was the box of all-stainless steel Tools of the Trade BASICS.  My sight locked on to the 9.5-inch heavy bottom skillet in the set.  I held it in my hands and for a moment, I had to scramble for the wall as my knees quivered with the many ideas that cropped up in my head.

Stamp at the bottom of the new pan I decided to break in.

 

This was also the first time I used this Farberware Stainless Steel Acier Inoxydable Rostfreiedelstahl Ladle!

I turned for the refrigerator door and it was in that fluid motion that I found lots of fresh tomatoes (on top of the refrigerator), so it was a no-brainer what I’d break this new pan in with.  I’d break it in with a classic – my (angel hair) pomodoro!  That is, “almost” classic, as the basil leaves in the ice box had gone past its sell-by date.  I had to make do with just the tomatoes, extra virgin olive oil, lots of fresh garlic, cayenne pepper, and Millel® parmesan cheese.

The dish turned out great.  This pan was sure off to a good start!

The fresh tomatoes, bathed in natural light!

 

Notice that I removed the bases of the stems.

 

I would always remove the bases of the stems, almost like coring an apple.

 

Notice that I scored the skins. Doing this makes peeling much much easier.

 

A couple of ingredients to make the best sauce ever, cayenne pepper and extra virgin olive oil.

 

I love a lot of extra virgin olive oil in my pasta sauce!

 

Depending on my mood, I would either have the garlic in 1/8" slivers, or, as in this case, finely minced.

 

Four to five dashes of ground cayenne pepper would usually do the trick!

 

The finished sauce!

 

Copyright © 2010 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.


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