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What is Induction Cookware

Dec 02, 2021 Posted by: Performance Cookware

Induction cookware is any pot or pan made from a magnetic material or has magnetic material on the bottom of its surface. Induction cookware is used on induction stovetops for cooking, which we'll explain in this article. Induction stovetops heat pots and pans through a coiled wire just below the ceramic surface, which generates an oscillating magnetic field. This means induction stovetops don't generate heat but induce the electrons in a pot or pan's magnetic material to move around, creating an electric current that generates heat in the pot or pan.

What Materials is Induction Cookware Made Of?

Induction cookware is made from magnetic materials such as cast iron, magnetic stainless steel, ceramic-clad, steel, etc. Any pot or pan with magnetic material within it. It's important to use induction cookware for induction cooking as pots or pans made from materials such as aluminum, glass, and copper pans don’t work with induction stoves unless they are made with a layer of magnetic material on the bottom.

Final Verdict on The Question

Now that you know induction cookware is any pot or pan made from a magnetic material or has magnetic material on the bottom of its surface, you may be wondering how you can test that your current cookware is safe for induction cooking. To do this, all you need to do is place a magnet on the bottom underside surface of the piece of cookware and if it sticks then it's made from magnetic materials and if it doesn't then it's sadly not fit for induction cooking. If you are looking for a large 4-quart capacity pan for induction cooking we recommend checking out our oven safe Pan, it's oven-safe to 500°F, has a non-stick ceramic coating, and is made of strong cast aluminum perfect for induction stovetops. Discover our all-purpose pan and its many features and benefits here!

Herby Italian Chicken Recipe

Dec 02, 2021 Posted by: Performance Cookware

Dive into this quick and delicious herby Italian chicken dish, let us know what you think!

What you'll need:

2 (6- to 8-ounce) boneless, skinless chicken breasts, butterflied
2 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons thyme
2 tablespoons minced fresh Italian parsley
2 tablespoons lemon juice
¼ cup extra virgin olive oil
1 teaspoon pink Himalayan salt
2 tablespoons minced fresh basil
2 tomatoes, chopped
6 cups arugula

Instructions:

1. Place the chicken breasts between two pieces of parchment paper. Using a meat tenderizer, pound the breasts until they are about ¼ inch thick.

2. In a large bowl, combine the garlic, oregano, thyme, parsley, 1 tablespoon of the lemon juice, 1 tablespoon of the olive oil, and the salt. Using tongs, add the chicken breasts to the bowl and mix to coat. (Optional: let the coated chicken breasts marinate in the refrigerator for 20 minutes.)

3. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Pan fry the chicken breasts until cooked through, 3 to 4 minutes per side.

4. In a large salad bowl, add the remaining olive oil and lemon juice and the basil. Add the tomatoes and arugula and toss to coat.

5. Plate each chicken breast with half of the salad mixture.

Enjoy!

*All credits go to the owner of this recipe. We want everyone to get the chance to try it!

Zesty Hoisin-Chili Beef Recipe

Nov 30, 2021 Posted by: Performance Cookware

Here's a delicious zesty hoisin-chili beef recipe with stir-fry broccoli and ginger rice.

What you'll need:

285 g Beef Strips
6 g Garlic
30 g Ginger
56 g Onion, chopped
2 tbsp Sweet Chili Sauce
¼ cup Hoisin-Soy Sauce Blend
227 g Broccoli, florets
¾ cup Jasmine Rice
28 g Crispy Shallots
1 tbsp Cornstarch
1.5 tbsp Oil*
¼ tsp Salt and Pepper*

Instructions:

Step 1: Before starting, wash and dry all produce. Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger. Cut broccoli into bite-sized pieces. Pat beef strips dry with paper towel, then cut into 1-inch pieces. Season with salt and pepper.

Step 2: Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil, then onions and half the ginger. Cook, stirring often, until onions soften, 1-2 min. Add rice and 1 1/4 cups water to the pot. Cover and bring to a boil over high heat. Once boiling, reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

Step 3: Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then half the beef. Cook, stirring occasionally, until beef is cooked through, 5-7 min.** Transfer to a large bowl and set aside. Repeat with another 1/2 tbsp oil and remaining beef.

Step 4: Set aside all cooked beef. Reheat the same pan, over medium. If pan is dry, add 1/2 tbsp oil, then the broccoli. Cook, stirring often, until broccoli is tender-crisp, 3-4 min. Add garlic, remaining ginger and 1/4 tsp salt. Cook, stirring often, until fragrant, 1 min. Transfer to the large bowl with cooked beef.

Step 5: Whisk together cornstarch and 1/4 cup cold water in a small bowl. Add hoisin-soy sauce and sweet chili sauce to the cornstarch mixture. To the same pan, add sauce. Cook, stirring together, until sauce thickens, 1 min. Add beef, veggies and any juices from the bowl. Stir together until everything is coated in sauce, 1 min.

Step 6: Fluff rice with a fork, then season with salt. Divide rice between plates and top with stir-fry. Spoon any remaining sauce over stir-fry. Sprinkle with the crispy shallots.

Enjoy!

*All credits go to the owner of this recipe. We want everyone to get the chance to try it!

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