1 00:00:06,320 --> 00:00:10,280 Speaker 1: Hi, everyone. Welcome to Kitchen Prescription, that the podcast you 2 00:00:10,360 --> 00:00:13,039 Speaker 1: listen to when you don't know what to make for dinner. 3 00:00:14,200 --> 00:00:17,600 Speaker 1: Oh my goodness. For as long as last month felt, 4 00:00:18,120 --> 00:00:22,320 Speaker 1: February has flown by right. Not only is it the 5 00:00:22,360 --> 00:00:25,439 Speaker 1: shortest month of the year, but after the world's longest 6 00:00:25,760 --> 00:00:28,880 Speaker 1: January in January is always long, but you know what 7 00:00:28,920 --> 00:00:32,520 Speaker 1: I'm talking about. I feel like this month we've all 8 00:00:32,560 --> 00:00:35,839 Speaker 1: had an extra pep in our step. I don't know 9 00:00:35,840 --> 00:00:38,680 Speaker 1: about you, guys, but I feel like we went from 10 00:00:38,760 --> 00:00:41,760 Speaker 1: zero to one hundred this month, and I'm just hoping 11 00:00:41,800 --> 00:00:46,479 Speaker 1: that maybe March will usher in a bit more balance. 12 00:00:46,640 --> 00:00:49,360 Speaker 1: I know that that is something I am certainly after, 13 00:00:49,680 --> 00:00:54,040 Speaker 1: because this month has been crazy. This week was particularly 14 00:00:54,160 --> 00:00:57,960 Speaker 1: nuts for me as I tackled a big work project. 15 00:00:58,160 --> 00:01:01,120 Speaker 1: I shot an exciting piece for the Rachel Ratio that 16 00:01:01,240 --> 00:01:05,640 Speaker 1: started in Pasadena, where I live, and wrapped up in 17 00:01:05,680 --> 00:01:09,520 Speaker 1: New York City, where I happen to be Today. I'm 18 00:01:09,560 --> 00:01:12,679 Speaker 1: here in New York filming a cooking demo on set 19 00:01:12,680 --> 00:01:15,920 Speaker 1: with Rachel Ray to pair with the Pasadena project I 20 00:01:15,959 --> 00:01:19,319 Speaker 1: did last week, and I cannot wait to share the 21 00:01:19,360 --> 00:01:22,800 Speaker 1: full details of the project with you. It's a super 22 00:01:22,959 --> 00:01:26,600 Speaker 1: exciting one, and it has to do with everything from 23 00:01:26,840 --> 00:01:30,560 Speaker 1: top to bottom kitchen organization to meal planning for busy 24 00:01:30,600 --> 00:01:34,319 Speaker 1: families with picky kids. It just touches all of those 25 00:01:34,360 --> 00:01:38,280 Speaker 1: points that I feel so passionately about and the peaceful 26 00:01:38,319 --> 00:01:40,960 Speaker 1: air soon so you can be certain that I will 27 00:01:41,040 --> 00:01:44,200 Speaker 1: let you know where you can watch it when it's available, 28 00:01:44,880 --> 00:01:47,720 Speaker 1: and it should just be a few days, but it's 29 00:01:47,760 --> 00:01:50,840 Speaker 1: going to be very exciting to see it all put together. 30 00:01:51,960 --> 00:01:54,920 Speaker 1: Since I'm taping at the Rachel Ratio today, I thought 31 00:01:54,960 --> 00:01:57,360 Speaker 1: you might get a kick out of what it's like 32 00:01:57,520 --> 00:02:00,920 Speaker 1: to be a guest on a national morning show or 33 00:02:00,960 --> 00:02:04,160 Speaker 1: a syndicated show like Rachel Ray and you know, a 34 00:02:04,160 --> 00:02:07,400 Speaker 1: little behind the scenes, pull back the curtain a little 35 00:02:07,440 --> 00:02:12,000 Speaker 1: bit into TV land. These appearances have been kind of 36 00:02:12,000 --> 00:02:14,400 Speaker 1: a big part of my career over the past fifteen 37 00:02:14,480 --> 00:02:19,800 Speaker 1: years or so, and I genuinely love doing them, from 38 00:02:19,840 --> 00:02:23,880 Speaker 1: appearances on The Today Show to Good Morning America and 39 00:02:24,200 --> 00:02:27,240 Speaker 1: Wendy Williams, which honestly feels like being at a club 40 00:02:27,360 --> 00:02:32,080 Speaker 1: at six o'clock in the morning. It's amazing to this show, 41 00:02:32,200 --> 00:02:34,639 Speaker 1: Rachel Ray, I just I love it. I love these 42 00:02:34,760 --> 00:02:39,520 Speaker 1: live or sometimes they call them live to tape appearances, 43 00:02:39,600 --> 00:02:41,960 Speaker 1: and what live to tape means is that you shoot 44 00:02:42,000 --> 00:02:45,280 Speaker 1: it as if it's live, even though it won't air 45 00:02:45,480 --> 00:02:48,919 Speaker 1: that specific day. That's what our appearance is like today. 46 00:02:49,200 --> 00:02:53,520 Speaker 1: But almost always there's no stopping and starting, so if 47 00:02:53,560 --> 00:02:57,680 Speaker 1: something goes wrong, or if an ingredient spills or something's 48 00:02:57,680 --> 00:03:00,240 Speaker 1: missing on set, you just go with the flow. You 49 00:03:00,440 --> 00:03:04,600 Speaker 1: just go with the flow. And there's something about that that, 50 00:03:04,800 --> 00:03:09,280 Speaker 1: like having to think on my feet, that I find exhilarating, 51 00:03:09,560 --> 00:03:11,680 Speaker 1: and it's one of the reasons that I like doing 52 00:03:11,720 --> 00:03:14,920 Speaker 1: it so much. It's weird, it's super weird, but I 53 00:03:14,960 --> 00:03:19,400 Speaker 1: love it. One thing that's super crazy about taping with 54 00:03:19,600 --> 00:03:24,120 Speaker 1: Rachel is that this building where Rachel's show is shot 55 00:03:24,280 --> 00:03:29,720 Speaker 1: is the exact same building and set where I completed 56 00:03:29,760 --> 00:03:34,840 Speaker 1: an internship on The Martha Show seventeen years ago. And yes, 57 00:03:35,120 --> 00:03:39,480 Speaker 1: I did the actual math, counted on my fingers and 58 00:03:39,640 --> 00:03:43,560 Speaker 1: cannot believe that it was that long ago. And this 59 00:03:43,640 --> 00:03:47,440 Speaker 1: is when Martha Stewart had her daytime syndicated show I Blow. 60 00:03:47,480 --> 00:03:51,000 Speaker 1: It was with NBC Universal ran for a couple of years, 61 00:03:51,760 --> 00:03:56,160 Speaker 1: and I was so lucky to have gotten on an 62 00:03:56,160 --> 00:03:59,000 Speaker 1: opportunity to work on the show, and I'd come for 63 00:03:59,120 --> 00:04:03,440 Speaker 1: the summer from college and it was it was so 64 00:04:03,440 --> 00:04:06,400 Speaker 1: so amazing, and the first time I walked into this building, 65 00:04:06,440 --> 00:04:09,960 Speaker 1: I will never forget that. As an intern, one of 66 00:04:09,960 --> 00:04:15,360 Speaker 1: my first responsibilities was to sharpen all of the pencils 67 00:04:15,360 --> 00:04:18,679 Speaker 1: in the green rooms and offices. And I'll never forget 68 00:04:18,720 --> 00:04:21,480 Speaker 1: it because it felt like such an unsuspecting task. I'd 69 00:04:21,520 --> 00:04:25,039 Speaker 1: just gotten this television internship and it didn't expect to 70 00:04:25,040 --> 00:04:29,320 Speaker 1: be sharpening pencils, but it created a memory that I've 71 00:04:29,360 --> 00:04:34,200 Speaker 1: never forgotten, and which so crazy is the hallways are 72 00:04:34,200 --> 00:04:36,719 Speaker 1: all the same, right, like the structure of this space 73 00:04:36,839 --> 00:04:40,520 Speaker 1: is the same. It looks totally different. Obviously, Rachel's set 74 00:04:40,640 --> 00:04:43,080 Speaker 1: is different than martha set, and the colors are different. 75 00:04:43,160 --> 00:04:47,159 Speaker 1: And it's been seventeen years, but the elevators are in 76 00:04:47,200 --> 00:04:50,960 Speaker 1: the same places, the audience is in the same place. 77 00:04:51,120 --> 00:04:55,760 Speaker 1: It's just it's so crazy, and yeah, I'll never forget. 78 00:04:55,839 --> 00:04:59,000 Speaker 1: Each time I come to this building and I get 79 00:04:59,040 --> 00:05:02,719 Speaker 1: assigned a green room, I remember those sharpened pencils, and 80 00:05:02,800 --> 00:05:06,600 Speaker 1: I'm trying to remember. I think I remember hearing that 81 00:05:06,680 --> 00:05:12,080 Speaker 1: Martha preferred pencils over pen because you could erase mistakes 82 00:05:12,480 --> 00:05:15,000 Speaker 1: Now this may be a story I'm just telling myself, 83 00:05:15,040 --> 00:05:19,040 Speaker 1: like memories can be selective, but I swear a producer 84 00:05:19,080 --> 00:05:22,200 Speaker 1: told me that. But yeah, just pencils in the green 85 00:05:22,279 --> 00:05:29,159 Speaker 1: room seventeen years ago. So there you have that little tidbit, 86 00:05:30,160 --> 00:05:32,200 Speaker 1: you know. But one of the best things about being 87 00:05:32,279 --> 00:05:35,919 Speaker 1: a guest on Rachel's Show, and anyone who's been on 88 00:05:36,040 --> 00:05:39,200 Speaker 1: Rachel's Show will tell you this is the green room food. 89 00:05:39,320 --> 00:05:40,960 Speaker 1: And if I'm saying green room and you have no 90 00:05:41,000 --> 00:05:43,240 Speaker 1: idea what I'm talking about, a green room is like 91 00:05:43,279 --> 00:05:46,039 Speaker 1: a holding room where you sit and wait before you 92 00:05:46,160 --> 00:05:49,680 Speaker 1: go on set or on camera. And so in this 93 00:05:49,760 --> 00:05:53,160 Speaker 1: specific space, there's probably I don't know, five or six 94 00:05:53,360 --> 00:05:57,000 Speaker 1: green rooms, because each given show will have a handful 95 00:05:57,040 --> 00:06:00,159 Speaker 1: of guests. There are certain shows, like the Today's Show, 96 00:06:00,279 --> 00:06:02,479 Speaker 1: where there's I think there's two green rooms. There's a 97 00:06:02,520 --> 00:06:04,960 Speaker 1: green room upstairs, in a green room downstairs, and so 98 00:06:05,040 --> 00:06:07,960 Speaker 1: sometimes multiple guests are in the same green room. Anyways, 99 00:06:08,920 --> 00:06:12,920 Speaker 1: but if you've been on Rachel's Show, it's the only 100 00:06:12,960 --> 00:06:15,440 Speaker 1: show I've ever been a guest on where you are 101 00:06:15,640 --> 00:06:21,160 Speaker 1: served an entire home cooked or studio cooked mini meal 102 00:06:21,400 --> 00:06:25,640 Speaker 1: before your appearance. Now, most times, like green room food 103 00:06:25,920 --> 00:06:31,400 Speaker 1: is you know, snack size bags of chips and maybe 104 00:06:31,480 --> 00:06:35,440 Speaker 1: some fruit if you're lucky, and stale bagels and bottled 105 00:06:35,520 --> 00:06:39,719 Speaker 1: water and maybe a ginger ll Like, it's not fancy food, 106 00:06:40,200 --> 00:06:42,960 Speaker 1: except when you're at the Rachel Rayt Show and you 107 00:06:43,000 --> 00:06:47,400 Speaker 1: are served a delicious meal and it is well thought 108 00:06:47,400 --> 00:06:50,520 Speaker 1: out and someone from her culinary team delivers it to 109 00:06:50,560 --> 00:06:53,240 Speaker 1: your green room and tells you what's in it, and 110 00:06:54,040 --> 00:07:00,120 Speaker 1: it's just next level. It is next level and I 111 00:07:00,279 --> 00:07:03,279 Speaker 1: never tire of it. They deliver almost psychonic breakfast in 112 00:07:03,320 --> 00:07:07,520 Speaker 1: bed tray and the linens are beautiful and it's just amazing, 113 00:07:07,600 --> 00:07:12,559 Speaker 1: and it so speaks to Rachel and her team here 114 00:07:13,120 --> 00:07:15,559 Speaker 1: and how they care so much about their guests, and 115 00:07:15,880 --> 00:07:21,320 Speaker 1: it's just really reflective of how unbelievably welcoming everyone on 116 00:07:21,360 --> 00:07:24,160 Speaker 1: this staff and team here is at this show. So 117 00:07:25,200 --> 00:07:28,360 Speaker 1: can you tell I'm excited to be back, and you know, 118 00:07:28,440 --> 00:07:31,400 Speaker 1: it's it's crazy, Like it's just one more signal that 119 00:07:31,520 --> 00:07:36,240 Speaker 1: things are getting back to quote normal and doing some 120 00:07:36,280 --> 00:07:40,480 Speaker 1: of these things that I did pretty regularly before the pandemic. 121 00:07:40,720 --> 00:07:45,720 Speaker 1: But yeah, So after enjoying your delicious mini meal, which 122 00:07:45,760 --> 00:07:48,800 Speaker 1: I almost always take a picture of and text my husband, 123 00:07:48,920 --> 00:07:52,320 Speaker 1: guess what I got today. I swing by hair and 124 00:07:52,360 --> 00:07:56,360 Speaker 1: makeup for quick touch ups and usually get miked up 125 00:07:56,400 --> 00:08:00,720 Speaker 1: there and then you walk to set, and you know, 126 00:08:00,920 --> 00:08:04,640 Speaker 1: with Rachel's show, it's a live studio audience and Rachel's 127 00:08:04,680 --> 00:08:07,640 Speaker 1: in her kitchen or on some other portion of the set, 128 00:08:08,120 --> 00:08:12,000 Speaker 1: and as the guests are usually in behind the set walls, 129 00:08:12,200 --> 00:08:15,440 Speaker 1: and then you walk onto the set and it's so 130 00:08:15,560 --> 00:08:21,440 Speaker 1: exciting and it's like this massive adrenaline rush, and I, 131 00:08:21,680 --> 00:08:24,080 Speaker 1: like I mentioned, I like having to think on my feet, 132 00:08:24,600 --> 00:08:27,480 Speaker 1: and the segments usually aren't any longer than six or 133 00:08:27,520 --> 00:08:31,040 Speaker 1: seven minutes, and it flies by so quickly, and I 134 00:08:31,160 --> 00:08:34,400 Speaker 1: just love it. I just love it. So being here 135 00:08:34,480 --> 00:08:37,320 Speaker 1: to shoot this segment with Rachel today versus Zoom like 136 00:08:37,400 --> 00:08:39,800 Speaker 1: we have done a handful of times over the past years, 137 00:08:40,440 --> 00:08:45,840 Speaker 1: is just it's just very exciting. And I hope it 138 00:08:45,920 --> 00:08:50,400 Speaker 1: means that normalcy is here to stay. I hope that's 139 00:08:50,400 --> 00:08:54,160 Speaker 1: what it means. All Right, enough about that, Let's jump 140 00:08:54,200 --> 00:08:56,920 Speaker 1: into our three recipes for the week to hopefully sparks 141 00:08:56,960 --> 00:09:00,760 Speaker 1: my ideas for you as you meal plan. The first 142 00:09:00,800 --> 00:09:04,680 Speaker 1: recipe we're going to discuss is cheet pan Philly cheese 143 00:09:04,679 --> 00:09:07,959 Speaker 1: steak subs. I feel like this is something Rachel would make, 144 00:09:08,000 --> 00:09:12,600 Speaker 1: but it's a great recipe. It is peppers and onions. 145 00:09:12,840 --> 00:09:16,440 Speaker 1: It is all put together on a sheet tray mushrooms, 146 00:09:16,960 --> 00:09:22,160 Speaker 1: and it is topped with a little bit of cheese. Delicious, yummy, 147 00:09:22,320 --> 00:09:25,400 Speaker 1: yummy cheese. And one thing I really love is the 148 00:09:25,640 --> 00:09:28,680 Speaker 1: marinade for this. It's got Worcester sauce and Dijon mustard 149 00:09:28,679 --> 00:09:30,199 Speaker 1: and a little bit of brown sugar for just a 150 00:09:30,320 --> 00:09:33,480 Speaker 1: hint of sweetness. I like to use sirloin steak, which 151 00:09:33,520 --> 00:09:36,040 Speaker 1: is really thinly sliced. It's a very affordable cut of 152 00:09:36,080 --> 00:09:40,360 Speaker 1: steak and just really easy to pull together. When it 153 00:09:40,400 --> 00:09:43,840 Speaker 1: comes to the cheese, I use shredded mozzarella or provolone 154 00:09:44,080 --> 00:09:48,600 Speaker 1: and then you use sub rolls. You can toast those 155 00:09:48,880 --> 00:09:52,000 Speaker 1: in the oven if you want, and they're just delicious. 156 00:09:52,040 --> 00:09:54,320 Speaker 1: If you've got any vegetarians in your family, you can 157 00:09:54,400 --> 00:09:59,119 Speaker 1: just do peppers and onions and it's a great recipe, 158 00:09:59,440 --> 00:10:03,640 Speaker 1: one that is really family friendly all around, so be 159 00:10:03,800 --> 00:10:05,760 Speaker 1: sure to check that out. You can find the full 160 00:10:05,800 --> 00:10:08,480 Speaker 1: recipe on my website. The next recipe I want to 161 00:10:08,480 --> 00:10:12,560 Speaker 1: talk about is a Thai peanut noodle bowl. And these 162 00:10:12,600 --> 00:10:16,439 Speaker 1: are great, especially if you are someone who feels that 163 00:10:16,480 --> 00:10:20,200 Speaker 1: you have to deconstruct your meals for your kids. This recipe, 164 00:10:20,200 --> 00:10:24,880 Speaker 1: I've been making this for years and it's so colorful 165 00:10:25,040 --> 00:10:30,040 Speaker 1: and so beautiful, and I usually utilize a rotisserie chicken, 166 00:10:30,480 --> 00:10:33,720 Speaker 1: but you could absolutely roast some chicken thighs or some 167 00:10:33,800 --> 00:10:36,480 Speaker 1: chicken breasts, or you could make a vegetarian as well 168 00:10:37,280 --> 00:10:39,600 Speaker 1: and just shred it up. In fact, this is one 169 00:10:39,600 --> 00:10:43,000 Speaker 1: of those recipes that if I have extra shredded chicken 170 00:10:43,080 --> 00:10:47,040 Speaker 1: in my freezer, this is one that's really easy to 171 00:10:47,120 --> 00:10:50,520 Speaker 1: throw into a skillet to create a meal. And it's 172 00:10:50,600 --> 00:10:54,040 Speaker 1: kind of got some unsuspecting ingredients. If you are able 173 00:10:54,080 --> 00:10:57,360 Speaker 1: to find like a tie or Asian style noodle, by 174 00:10:57,400 --> 00:11:00,320 Speaker 1: all means, use it fantastic. But if I'm being honest, 175 00:11:00,720 --> 00:11:03,440 Speaker 1: the noodle that I usually use to make this for 176 00:11:03,480 --> 00:11:07,320 Speaker 1: a weeknight meal is linguini. I just use linguini, And 177 00:11:07,640 --> 00:11:11,640 Speaker 1: my apologies to any one who is committed to authentically 178 00:11:11,640 --> 00:11:16,160 Speaker 1: cooking Asian food. I love and respect that, but sometimes 179 00:11:16,200 --> 00:11:18,120 Speaker 1: on a Tuesday, I just got to make it work. 180 00:11:18,960 --> 00:11:22,040 Speaker 1: But this sauce is grades cup. It's got some peanut butter, 181 00:11:22,200 --> 00:11:25,840 Speaker 1: some soy sauce, rice, swine, vinegar, garlic, and then the 182 00:11:25,920 --> 00:11:30,000 Speaker 1: veggies in here, you know, red cabbage, some bell peppers, 183 00:11:30,000 --> 00:11:32,400 Speaker 1: so you can get in fact, if you're a costco 184 00:11:32,440 --> 00:11:35,320 Speaker 1: sharper like I am, you could get the bulk bag 185 00:11:35,480 --> 00:11:38,240 Speaker 1: of the bell peppers which comes with six and you 186 00:11:38,280 --> 00:11:42,920 Speaker 1: could use bell peppers for your filly cheese steaks ups 187 00:11:42,960 --> 00:11:45,840 Speaker 1: and you could use bell peppers for your peanut noodle bowl. 188 00:11:45,840 --> 00:11:49,200 Speaker 1: And you have two completely different flavor profiles that are 189 00:11:49,320 --> 00:11:52,240 Speaker 1: using the same some of the same veggies. I also 190 00:11:52,280 --> 00:11:56,600 Speaker 1: like to add avocado in this, some cilantro and topping 191 00:11:56,600 --> 00:12:00,280 Speaker 1: it off with some chopped peanuts for texture is also 192 00:12:00,440 --> 00:12:02,800 Speaker 1: really great. And then my kids play I've got the 193 00:12:02,960 --> 00:12:05,800 Speaker 1: raw bell peppers, and I don't know about you guys, 194 00:12:05,800 --> 00:12:08,960 Speaker 1: my kids go crazy for raw bell peppers. It is 195 00:12:09,559 --> 00:12:12,400 Speaker 1: one of those vegetables that just has consistently been a 196 00:12:12,480 --> 00:12:14,959 Speaker 1: hit with all three of my kids. And no one's 197 00:12:15,040 --> 00:12:17,920 Speaker 1: ever said no to a bell pepper. So we eat 198 00:12:17,920 --> 00:12:20,120 Speaker 1: a lot of them because they are very much embraced. 199 00:12:21,000 --> 00:12:23,679 Speaker 1: And then I can do the noodles in a separate 200 00:12:23,720 --> 00:12:27,480 Speaker 1: compartment for my kids, and some of them will have peanuts, 201 00:12:27,480 --> 00:12:30,360 Speaker 1: and the peanut sauce, and some of them won't, but 202 00:12:30,440 --> 00:12:32,440 Speaker 1: it's just a it's an easy recipe where I can 203 00:12:32,559 --> 00:12:36,200 Speaker 1: kind of feel like I can and then you know, 204 00:12:36,240 --> 00:12:38,320 Speaker 1: the shredded chicken. So I've got a protein, I've got 205 00:12:38,360 --> 00:12:41,240 Speaker 1: a veg, I've got a starch, and it feels like 206 00:12:41,240 --> 00:12:46,720 Speaker 1: a nice, well rounded meal. And finally, slow cooker pork 207 00:12:46,800 --> 00:12:51,840 Speaker 1: tacos with cilantro lime slaw. And this is a recipe 208 00:12:51,880 --> 00:12:56,480 Speaker 1: Club recipe from February. And we all could use more 209 00:12:56,559 --> 00:13:00,760 Speaker 1: slow cooker recipes in our lives right especially right now 210 00:13:00,760 --> 00:13:05,000 Speaker 1: when we are in the dead of winter, and we 211 00:13:05,040 --> 00:13:09,280 Speaker 1: are looking for recipes that I don't know, are comforting 212 00:13:09,320 --> 00:13:12,000 Speaker 1: in a sense, are easy to throw together. And maybe 213 00:13:12,000 --> 00:13:14,360 Speaker 1: you can even do some badge cooking where you use 214 00:13:14,559 --> 00:13:18,559 Speaker 1: this shredded pork for tacos one night and salads for 215 00:13:18,640 --> 00:13:21,480 Speaker 1: another night, or grain bowls for another night, or maybe 216 00:13:21,480 --> 00:13:24,280 Speaker 1: you're going to throw together enchilada's and use this. It's 217 00:13:24,360 --> 00:13:29,080 Speaker 1: just a really nice, delicious shredded pork. I love it, 218 00:13:29,120 --> 00:13:33,400 Speaker 1: paired with the cilantro limeslaw. The secret ingredient in this 219 00:13:33,559 --> 00:13:38,360 Speaker 1: recipe is pineapple juice. And it's great because not only 220 00:13:38,559 --> 00:13:41,360 Speaker 1: does it give it just a hint of sweetness, but 221 00:13:41,520 --> 00:13:44,960 Speaker 1: because pineapple is acidic, it's got some acid in there, 222 00:13:45,000 --> 00:13:49,160 Speaker 1: and so it really tenderizes the pork and it shreds beautifully. 223 00:13:49,160 --> 00:13:50,880 Speaker 1: And it's just a great recipe, one of those that 224 00:13:50,920 --> 00:13:54,160 Speaker 1: you can turn to over and over again. All right, 225 00:13:54,520 --> 00:13:57,040 Speaker 1: there are your recipes for the week. Now let's get 226 00:13:57,120 --> 00:14:00,400 Speaker 1: into the meat of the episode. This week we are 227 00:14:00,559 --> 00:14:09,040 Speaker 1: diving into cookwear. So a few weeks ago, I went 228 00:14:09,080 --> 00:14:12,440 Speaker 1: live on Instagram to discuss all things cookwear, and I 229 00:14:12,559 --> 00:14:16,560 Speaker 1: was shocked by their response. So many of you have 230 00:14:16,760 --> 00:14:20,400 Speaker 1: watched this live and sent me follow up questions, and 231 00:14:20,640 --> 00:14:24,960 Speaker 1: it's by far one of the most popular questions I receive, 232 00:14:25,560 --> 00:14:28,160 Speaker 1: and has everything to do with cookwear. I think it's 233 00:14:28,200 --> 00:14:32,920 Speaker 1: because it can feel like such an overwhelming purchase, not 234 00:14:33,040 --> 00:14:35,960 Speaker 1: only because it can get expensive pretty quickly, but because 235 00:14:36,000 --> 00:14:38,760 Speaker 1: it's really easy to fall into the trap of decision 236 00:14:38,840 --> 00:14:41,920 Speaker 1: fatigue when it comes to cookwear. I think there's a 237 00:14:41,920 --> 00:14:44,880 Speaker 1: lot of people out there who feel like maybe it's 238 00:14:44,920 --> 00:14:47,840 Speaker 1: time to upgrade their cookwear, but they don't know where 239 00:14:47,880 --> 00:14:50,920 Speaker 1: to start, and they feel overwhelmed by it. These are 240 00:14:50,960 --> 00:14:54,680 Speaker 1: some of the most commonly asked questions I get, and 241 00:14:54,720 --> 00:14:58,920 Speaker 1: I actually pulled these specifically from Instagram. I got cookwear 242 00:14:58,960 --> 00:15:01,680 Speaker 1: from my wedding twenty years ago and it's time to replace. 243 00:15:01,880 --> 00:15:05,400 Speaker 1: What should I get? And it just the only thing 244 00:15:05,440 --> 00:15:08,200 Speaker 1: that changes about that question is when you got married 245 00:15:08,440 --> 00:15:11,960 Speaker 1: fifteen years ago, twenty years ago, thirty years ago. But 246 00:15:12,120 --> 00:15:15,479 Speaker 1: there are so many people still cooking with their cookwear 247 00:15:16,280 --> 00:15:19,600 Speaker 1: from you know, when they were gifted it as newlyweds, 248 00:15:19,640 --> 00:15:24,240 Speaker 1: and that's totally fine. The only problem becomes when you 249 00:15:24,280 --> 00:15:27,760 Speaker 1: were gifted cookware that wasn't intended to last a lifetime. 250 00:15:28,040 --> 00:15:31,560 Speaker 1: And let me be very clear, not all cookwear is 251 00:15:31,600 --> 00:15:35,040 Speaker 1: created equal and not all cookwear should last you a lifetime. 252 00:15:35,080 --> 00:15:36,920 Speaker 1: So we'll get into that. These are some of the 253 00:15:36,960 --> 00:15:40,320 Speaker 1: other questions that I got over and over again. You know, 254 00:15:40,400 --> 00:15:42,240 Speaker 1: I received a bunch of my mom's hand me down 255 00:15:42,280 --> 00:15:45,320 Speaker 1: cookwear when I went to college and I've never replaced it. 256 00:15:46,200 --> 00:15:49,480 Speaker 1: What should I get? Or I need a new skillet? 257 00:15:50,280 --> 00:15:52,560 Speaker 1: I want to get non stick, but I don't know 258 00:15:52,600 --> 00:15:56,720 Speaker 1: if I should get teflon or ceramic. What is ceramic 259 00:15:56,880 --> 00:16:00,760 Speaker 1: non stick? Anyways? All sorts of these questions. So I 260 00:16:00,880 --> 00:16:04,080 Speaker 1: really want to dive into this. I don't want to 261 00:16:04,080 --> 00:16:07,040 Speaker 1: get two in the weeds with it, and I want 262 00:16:07,080 --> 00:16:10,760 Speaker 1: to give you really practical advice. If you find yourself 263 00:16:10,800 --> 00:16:12,960 Speaker 1: in a position where you feel like you might need 264 00:16:13,000 --> 00:16:16,480 Speaker 1: to swap out some cookwear or make an investment, Hopefully 265 00:16:16,520 --> 00:16:18,520 Speaker 1: I can stare you in the right direction, and you 266 00:16:18,560 --> 00:16:21,440 Speaker 1: can always reach out to me, whether that's through an 267 00:16:21,440 --> 00:16:25,280 Speaker 1: Instagram DM or sending me an email, and I'm happy 268 00:16:25,320 --> 00:16:27,520 Speaker 1: to give you my opinion. So when it comes to cookwear, 269 00:16:27,960 --> 00:16:32,240 Speaker 1: the answer people usually want to hear is buy this 270 00:16:32,320 --> 00:16:34,440 Speaker 1: set and you'll love it and it will last you forever. 271 00:16:34,960 --> 00:16:40,320 Speaker 1: But I think that it's rarely that simple. So let's 272 00:16:40,360 --> 00:16:42,040 Speaker 1: break it down. I want to talk about what you 273 00:16:42,120 --> 00:16:45,120 Speaker 1: do need, what you don't need, and kind of lay 274 00:16:45,160 --> 00:16:50,720 Speaker 1: out my current favorite pieces of cookwear. So first, let's 275 00:16:50,720 --> 00:16:53,880 Speaker 1: discuss the set, because I know you're that is the 276 00:16:53,920 --> 00:16:55,920 Speaker 1: easiest place for people to go, and I think it's 277 00:16:55,960 --> 00:16:59,760 Speaker 1: because it feels overwhelming, and it may feel like buying 278 00:16:59,760 --> 00:17:03,880 Speaker 1: a set is the most economical decision and it instantly 279 00:17:03,880 --> 00:17:07,240 Speaker 1: solves a problem. If you buy a big set of cookwear, 280 00:17:07,760 --> 00:17:10,439 Speaker 1: chances are pretty high that there's going to be a 281 00:17:10,480 --> 00:17:13,040 Speaker 1: piece or two or three in there that you likely 282 00:17:13,080 --> 00:17:16,760 Speaker 1: will never use, and probably a lot of extra lids 283 00:17:16,800 --> 00:17:19,320 Speaker 1: that will just clank around in your cabinets for the 284 00:17:19,359 --> 00:17:22,560 Speaker 1: next ten years. You know what I'm talking about because 285 00:17:22,600 --> 00:17:24,920 Speaker 1: I know that there are people listening to this podcast 286 00:17:25,000 --> 00:17:28,879 Speaker 1: right now who have like nine lids in their cabinets 287 00:17:29,119 --> 00:17:31,760 Speaker 1: and they don't know which pots and pants they go with. 288 00:17:33,000 --> 00:17:37,199 Speaker 1: Oh but if you're convinced you want a set, you 289 00:17:37,240 --> 00:17:39,680 Speaker 1: can't go wrong with All claud. Now, if you've done 290 00:17:39,720 --> 00:17:42,760 Speaker 1: any research into cookwear, you know that All Cloud's expensive, right, 291 00:17:42,800 --> 00:17:45,680 Speaker 1: but it's the gold standard for a reason, and that 292 00:17:45,960 --> 00:17:49,160 Speaker 1: is that's cook where they will last you for a lifetime. 293 00:17:49,280 --> 00:17:52,840 Speaker 1: It is stainless steel with an aluminum core, and they 294 00:17:52,880 --> 00:17:58,320 Speaker 1: are just known for fantastic cookwear. But keep in mind 295 00:17:58,720 --> 00:18:02,800 Speaker 1: that stainless steel does not function like non stick, and 296 00:18:02,920 --> 00:18:07,760 Speaker 1: my guess is that most home cooks are most familiar 297 00:18:07,800 --> 00:18:11,000 Speaker 1: with cooking on non stick cookwear, so there can be 298 00:18:11,040 --> 00:18:14,320 Speaker 1: a learning curve. I'm not saying it should detract you 299 00:18:14,480 --> 00:18:18,680 Speaker 1: from investing in really good stainless steel cookwear. I just 300 00:18:18,800 --> 00:18:23,320 Speaker 1: have seen people decide to invest in pieces like all 301 00:18:23,440 --> 00:18:27,000 Speaker 1: Clad and then have them sit in their cabinets and 302 00:18:27,080 --> 00:18:32,320 Speaker 1: they return to using their you know, ikea stainless steel 303 00:18:33,280 --> 00:18:37,000 Speaker 1: and return to using their ikea non stick skillet that's 304 00:18:37,040 --> 00:18:40,760 Speaker 1: ten years old, because it's easier to clean. We don't 305 00:18:40,800 --> 00:18:42,920 Speaker 1: want that. We don't want that. If you are going 306 00:18:42,960 --> 00:18:47,199 Speaker 1: to be a non stick cookwear person, let's get you 307 00:18:47,280 --> 00:18:52,840 Speaker 1: good non stick cookwear. So if you prefer cooking with 308 00:18:52,920 --> 00:18:55,800 Speaker 1: non stick pants and you want to only make one 309 00:18:56,000 --> 00:19:00,639 Speaker 1: cookwear decision, I think the Caraway is a great option. 310 00:19:01,320 --> 00:19:04,040 Speaker 1: They seem to be the darling in the cookware industry 311 00:19:04,160 --> 00:19:07,000 Speaker 1: right now, and I genuinely think that it's a great product. 312 00:19:07,040 --> 00:19:09,080 Speaker 1: If you don't know what I'm talking about, it's a 313 00:19:09,200 --> 00:19:13,399 Speaker 1: direct to consumer cookware company and it comes with a 314 00:19:13,400 --> 00:19:17,840 Speaker 1: handful of pieces. It comes with a kind of like 315 00:19:17,880 --> 00:19:21,639 Speaker 1: an organization system, which is really well thought out, because 316 00:19:21,640 --> 00:19:25,320 Speaker 1: I think that cookwear organization can get really frustrating very quickly. 317 00:19:25,880 --> 00:19:30,719 Speaker 1: They're beautiful and they're easy to cook with. I know 318 00:19:31,119 --> 00:19:35,080 Speaker 1: many people who really really love them, so I think 319 00:19:35,160 --> 00:19:38,080 Speaker 1: they're great. The biggest difference and the biggest thing to 320 00:19:38,080 --> 00:19:41,080 Speaker 1: be aware of, is that as a ceramic non stick 321 00:19:41,200 --> 00:19:44,240 Speaker 1: versus teflon. Now, when I say teflon, that's like the 322 00:19:44,320 --> 00:19:47,240 Speaker 1: black non stick coating that you see on so many 323 00:19:47,280 --> 00:19:53,120 Speaker 1: non stick pans. And the ceramic non stick. A lot 324 00:19:53,160 --> 00:19:57,720 Speaker 1: of people choose it because it's I don't want to 325 00:19:57,800 --> 00:20:01,120 Speaker 1: use the word toxic because I think that I believe 326 00:20:01,480 --> 00:20:06,680 Speaker 1: that if teflon nonstick cookware was truly toxic, we would 327 00:20:06,680 --> 00:20:09,280 Speaker 1: not have so many products on the market now. I 328 00:20:09,280 --> 00:20:11,800 Speaker 1: think you have to be smart and when you use it, 329 00:20:11,800 --> 00:20:13,680 Speaker 1: and you shouldn't be using a non stick pan that's 330 00:20:13,720 --> 00:20:16,760 Speaker 1: flaking and all of that. But there are some people 331 00:20:16,760 --> 00:20:20,080 Speaker 1: who like ceramic because it is a less toxic version 332 00:20:20,320 --> 00:20:27,119 Speaker 1: of non stick. But it's a little bit more finicky 333 00:20:27,160 --> 00:20:31,200 Speaker 1: than It's not as sturdy as a teflon coating, meaning 334 00:20:31,560 --> 00:20:33,320 Speaker 1: that you're going to have to be a little bit 335 00:20:33,359 --> 00:20:37,360 Speaker 1: more gentle with it when you cook with ceramic nonstick, 336 00:20:37,560 --> 00:20:41,080 Speaker 1: like Caraway or like a Green Pan. That's another really 337 00:20:41,119 --> 00:20:45,280 Speaker 1: popular brand of ceramic non stick. Another example of ceramic 338 00:20:45,359 --> 00:20:48,640 Speaker 1: nonstick is the Always pan, which was the darling of 339 00:20:48,920 --> 00:20:54,440 Speaker 1: Instagram cooking last year. It can be great, but if 340 00:20:54,480 --> 00:20:58,679 Speaker 1: you cook with it on very high heat temperatures, it 341 00:20:58,760 --> 00:21:02,840 Speaker 1: can damage that non stick coating, making it no longer 342 00:21:03,480 --> 00:21:06,960 Speaker 1: non stick. I had this experience with my Always Pam. 343 00:21:07,000 --> 00:21:08,920 Speaker 1: I was making a stir fry. I let it get 344 00:21:09,080 --> 00:21:11,320 Speaker 1: super hot and I just didn't take care of it, 345 00:21:11,359 --> 00:21:17,280 Speaker 1: and it's been tough to restore that nonstick, and typically 346 00:21:17,400 --> 00:21:20,720 Speaker 1: ceramic nonstick isn't going to last as long as a teflon, 347 00:21:21,000 --> 00:21:25,560 Speaker 1: so keep in mind that that is the case with 348 00:21:25,600 --> 00:21:28,919 Speaker 1: this product. So I think it is a When it 349 00:21:28,960 --> 00:21:32,119 Speaker 1: comes to the Caraway set, I think it is a 350 00:21:32,359 --> 00:21:35,640 Speaker 1: really smart, well thought out product, and I think it's 351 00:21:35,720 --> 00:21:37,840 Speaker 1: great quality for the price point. I think you get 352 00:21:37,880 --> 00:21:40,720 Speaker 1: the whole set for around three hundred dollars. The only 353 00:21:40,840 --> 00:21:43,840 Speaker 1: question mark for me is durability. And I don't know 354 00:21:44,000 --> 00:21:46,200 Speaker 1: because I haven't cooked with this set for an extended 355 00:21:46,240 --> 00:21:48,400 Speaker 1: period of time. No one has. It hasn't been out 356 00:21:48,440 --> 00:21:52,359 Speaker 1: that long. My guess is that this likely isn't a 357 00:21:52,440 --> 00:21:56,199 Speaker 1: lifetime cookwear set and it will require some sort of 358 00:21:56,240 --> 00:21:58,760 Speaker 1: replacing over the years. If you think you're going to 359 00:21:58,800 --> 00:22:02,560 Speaker 1: replace your cookwear anyway, fine, I think it's great, a 360 00:22:02,600 --> 00:22:04,600 Speaker 1: great choice if you really want to buy a set. 361 00:22:04,640 --> 00:22:07,600 Speaker 1: I think this is a nice set to buy. I 362 00:22:07,680 --> 00:22:09,800 Speaker 1: realize it can be a little bit more overwhelming to 363 00:22:09,840 --> 00:22:13,359 Speaker 1: buy individual pieces, but if you're asking me what I recommend, 364 00:22:13,520 --> 00:22:16,160 Speaker 1: that's probably what I recommend. All right, let's get into 365 00:22:16,160 --> 00:22:19,320 Speaker 1: this A little bit more so, we've talked a little 366 00:22:19,320 --> 00:22:22,040 Speaker 1: bit about non stick and about the differences between a 367 00:22:22,080 --> 00:22:26,200 Speaker 1: ceramic nonstick and a teflon nonstick. I think almost everyone 368 00:22:26,280 --> 00:22:31,480 Speaker 1: should own one non stick skillet. And when it comes 369 00:22:31,600 --> 00:22:36,680 Speaker 1: to my opinion about the size of that, it's the 370 00:22:36,760 --> 00:22:38,920 Speaker 1: same opinion that I have about a cutting board. Most 371 00:22:38,920 --> 00:22:41,119 Speaker 1: people are using cutting boards that are too small, and 372 00:22:41,200 --> 00:22:45,000 Speaker 1: most people are using skillets that are too small. If 373 00:22:45,080 --> 00:22:48,000 Speaker 1: you get a bigger skillet, I find that it is 374 00:22:48,400 --> 00:22:51,480 Speaker 1: easier to cook in. Now. It might be a little 375 00:22:51,480 --> 00:22:55,680 Speaker 1: bit more cumbersome to clean, but not really not usually. 376 00:22:56,440 --> 00:22:58,800 Speaker 1: And if you especially if you have a family, right 377 00:22:58,840 --> 00:23:02,000 Speaker 1: if you have three or more children and you're trying 378 00:23:02,000 --> 00:23:04,680 Speaker 1: to make a skillet meal and a ten inch skillet, 379 00:23:04,760 --> 00:23:07,919 Speaker 1: it is not going to be big enough. You really 380 00:23:07,960 --> 00:23:11,880 Speaker 1: want to have at minimum a twelve inch non stick 381 00:23:11,920 --> 00:23:16,040 Speaker 1: skillet or even a fourteen inch non stick skillet. So 382 00:23:16,119 --> 00:23:19,840 Speaker 1: that's something I think everyone should own. Everyone should absolutely 383 00:23:19,920 --> 00:23:23,760 Speaker 1: own that, whether you are cooking eggs or French toast 384 00:23:24,160 --> 00:23:28,640 Speaker 1: or just a quick, you know, skillet meal from the freezer. 385 00:23:29,000 --> 00:23:31,719 Speaker 1: That's just a good pan that's going to get a 386 00:23:31,880 --> 00:23:37,680 Speaker 1: lot of use in a home setting. So we've kind 387 00:23:37,680 --> 00:23:40,119 Speaker 1: of covered non stick. Now let's talk about cast iron, 388 00:23:40,600 --> 00:23:43,359 Speaker 1: because if you're thinking about cookwear, you might be thinking, 389 00:23:43,640 --> 00:23:45,600 Speaker 1: I think I'm supposed to own a cast iron skillet, 390 00:23:46,600 --> 00:23:49,359 Speaker 1: and I love a cast iron skillet. In fact, one 391 00:23:49,400 --> 00:23:52,520 Speaker 1: of my first episodes of Kelsey's Essentials on Cooking Channel 392 00:23:52,720 --> 00:23:56,119 Speaker 1: was dedicated to my love for a cast iron skillet, 393 00:23:56,160 --> 00:23:58,400 Speaker 1: and I made three recipes and a cast iron skillet. 394 00:23:58,960 --> 00:24:02,840 Speaker 1: It's amazing. What's great about cast iron is that it 395 00:24:02,960 --> 00:24:07,439 Speaker 1: is a natural material. It conducts heat so well, and 396 00:24:07,480 --> 00:24:12,600 Speaker 1: it retains its heat so well. Really, there's not very 397 00:24:12,600 --> 00:24:16,240 Speaker 1: many cons It's naturally non stick, meaning that the more 398 00:24:16,359 --> 00:24:19,400 Speaker 1: you use it, the more that it develops this non 399 00:24:19,440 --> 00:24:24,680 Speaker 1: stick surface. And it is absolutely a lifetime piece. And 400 00:24:24,720 --> 00:24:27,679 Speaker 1: there's probably some of you listening that maybe have been 401 00:24:27,680 --> 00:24:32,520 Speaker 1: inherited a grandma's cast iron skillet or your mother's cast 402 00:24:32,560 --> 00:24:34,840 Speaker 1: iron skillet, and it can be like a family heirloom. 403 00:24:35,440 --> 00:24:39,320 Speaker 1: So if you are wanting to get a cast iron skillet, 404 00:24:39,320 --> 00:24:41,360 Speaker 1: there's a couple of different ways you can do this. 405 00:24:42,000 --> 00:24:44,399 Speaker 1: First of all, if you want to make a low investment, 406 00:24:45,359 --> 00:24:48,600 Speaker 1: just go with a lodge skillet, get a twelve inch 407 00:24:48,760 --> 00:24:53,400 Speaker 1: I suggest a dual handle skillet because I don't want 408 00:24:53,400 --> 00:24:55,159 Speaker 1: to call it a con but just something to be 409 00:24:55,200 --> 00:24:59,440 Speaker 1: aware of is cast iron is heavy. So if you're 410 00:24:59,480 --> 00:25:04,280 Speaker 1: buying a like a skill with one handle, if you 411 00:25:04,320 --> 00:25:06,960 Speaker 1: have anything larger than a twelve inch, it's gonna get 412 00:25:07,000 --> 00:25:12,520 Speaker 1: really awkward from a weight distribution standpoint to maneuver that skillet. 413 00:25:12,800 --> 00:25:15,760 Speaker 1: So I really like a dual handle one. I find 414 00:25:15,760 --> 00:25:18,320 Speaker 1: that those are much easier to both cook and clean with. 415 00:25:19,600 --> 00:25:22,080 Speaker 1: You can pick up one of those, whether it's at 416 00:25:22,240 --> 00:25:26,280 Speaker 1: Williams Sonoma or on Amazon or serlotab or talk in 417 00:25:26,400 --> 00:25:30,960 Speaker 1: like thirty bucks. It is not that expensive. Now. They 418 00:25:31,119 --> 00:25:35,920 Speaker 1: usually come preseasoned, but even when they come preseasoned I 419 00:25:36,040 --> 00:25:39,080 Speaker 1: like to season my cast iron skillets by you essentially 420 00:25:39,119 --> 00:25:42,320 Speaker 1: just bake the skillet in the oven right three hundred 421 00:25:42,320 --> 00:25:45,320 Speaker 1: and seventy five degrees, a little bit of canola oil 422 00:25:45,560 --> 00:25:49,359 Speaker 1: or vegetable oil or avocado oil, rub it on there, 423 00:25:49,560 --> 00:25:53,000 Speaker 1: and just let it kind of set, meaning that that 424 00:25:53,600 --> 00:25:57,159 Speaker 1: oil seeps into the cast iron and it creates a 425 00:25:57,240 --> 00:26:00,600 Speaker 1: non stick surface. Technically you should be able to just 426 00:26:00,760 --> 00:26:03,560 Speaker 1: run with it and use it, but I like doing that. 427 00:26:03,640 --> 00:26:05,520 Speaker 1: And if you ever feel like your cast iron is 428 00:26:05,640 --> 00:26:09,600 Speaker 1: losing some of those non stick qualities. You can always 429 00:26:09,600 --> 00:26:13,320 Speaker 1: season your cast iron skill even it works great, So 430 00:26:13,359 --> 00:26:20,320 Speaker 1: that's low right. If you're thinking about maybe more aesthetics, 431 00:26:20,480 --> 00:26:24,840 Speaker 1: you can invest in a higher end cast iron cookware product, 432 00:26:25,240 --> 00:26:27,480 Speaker 1: and that's going to be something like a Lake Crusade 433 00:26:27,680 --> 00:26:31,480 Speaker 1: or a Stob piece of cookware. These are two brands 434 00:26:31,560 --> 00:26:37,040 Speaker 1: that are really similar enamel coated cast iron. They have 435 00:26:37,160 --> 00:26:41,040 Speaker 1: a few differences. Lake Crusade is enamel coated on the 436 00:26:41,119 --> 00:26:44,000 Speaker 1: inside and it's kind of like a creamy white color, 437 00:26:44,400 --> 00:26:49,679 Speaker 1: where Stob is black. So there's some esthetic differences, and 438 00:26:49,760 --> 00:26:52,639 Speaker 1: some people like to collect one versus the other. I 439 00:26:52,760 --> 00:26:56,120 Speaker 1: have pieces from both, and I think that they're an 440 00:26:56,160 --> 00:26:58,879 Speaker 1: equally fantastic product. I think it just comes down to 441 00:26:58,920 --> 00:27:02,480 Speaker 1: preference maybe what's on sale, to be quite honest, every 442 00:27:02,520 --> 00:27:04,800 Speaker 1: now and then I find the lake Crusae piece or 443 00:27:04,840 --> 00:27:07,200 Speaker 1: a Stob piece at like a home goods and it's 444 00:27:07,200 --> 00:27:12,480 Speaker 1: a great steal. So these are beautiful. These are the 445 00:27:12,560 --> 00:27:15,200 Speaker 1: pieces of cook where that they keep on my stovetop 446 00:27:15,240 --> 00:27:19,320 Speaker 1: because they are like an accessory in my kitchen, and 447 00:27:19,359 --> 00:27:23,040 Speaker 1: they also have the potential to be lifetime pieces. They 448 00:27:23,200 --> 00:27:29,640 Speaker 1: are far more expensive, especially because many of these are 449 00:27:29,680 --> 00:27:33,440 Speaker 1: like Dutch ovens style, so they tend to hold larger quantities. 450 00:27:33,520 --> 00:27:38,080 Speaker 1: So versus thirty dollars you're looking at, you know, hundreds 451 00:27:38,119 --> 00:27:40,280 Speaker 1: of dollars for these, but you will have them forever, 452 00:27:41,119 --> 00:27:45,920 Speaker 1: so keep that in mind. I also just wanted to 453 00:27:45,960 --> 00:27:48,920 Speaker 1: discuss cleaning cast iron, because I think this is one 454 00:27:48,960 --> 00:27:53,080 Speaker 1: thing that deters people from either investing in cast iron 455 00:27:53,240 --> 00:27:56,439 Speaker 1: or using it once they have it. And I just 456 00:27:56,480 --> 00:28:01,439 Speaker 1: cannot recommend Lodge's website as a source for caring for 457 00:28:01,640 --> 00:28:05,200 Speaker 1: your cast iron. I think it's much easier to care 458 00:28:05,200 --> 00:28:07,280 Speaker 1: for cast iron than people think it is, and you 459 00:28:07,400 --> 00:28:11,240 Speaker 1: don't have to be as gentle with it as even 460 00:28:11,359 --> 00:28:14,560 Speaker 1: I was taught in culinary school, where you know, for 461 00:28:14,640 --> 00:28:16,920 Speaker 1: years the way I would clean my casting and skillets 462 00:28:16,960 --> 00:28:19,720 Speaker 1: with kosher salt, not adding any water to it or 463 00:28:19,840 --> 00:28:22,639 Speaker 1: no soap. And if Lodge tells me I can use 464 00:28:22,680 --> 00:28:25,120 Speaker 1: a little bit of soap and water, I'm gonna do that, 465 00:28:25,280 --> 00:28:28,720 Speaker 1: and they they do, so they have great video tutorials 466 00:28:28,760 --> 00:28:31,480 Speaker 1: that walk you through cleaning it. I think the best 467 00:28:31,480 --> 00:28:33,840 Speaker 1: tip that I've learned when it comes to caring for 468 00:28:33,880 --> 00:28:36,200 Speaker 1: my cast iron is if you do need to use 469 00:28:36,680 --> 00:28:41,480 Speaker 1: water and a little soap to clean whatever's on your skillet. 470 00:28:42,400 --> 00:28:47,160 Speaker 1: Then just make sure you dry it really well before 471 00:28:47,600 --> 00:28:50,080 Speaker 1: you put it away, and I almost always do that 472 00:28:50,120 --> 00:28:52,160 Speaker 1: by putting it back on my stove top with a 473 00:28:52,160 --> 00:28:54,520 Speaker 1: little bit of heat to make sure it's totally dried out. 474 00:28:54,960 --> 00:28:57,360 Speaker 1: And then I'll drizzle a little oil in there and 475 00:28:57,440 --> 00:29:00,120 Speaker 1: take a paper towel and just rub it around so 476 00:29:00,160 --> 00:29:03,560 Speaker 1: that I'm always just kind of it's like a moisturizing 477 00:29:03,720 --> 00:29:08,840 Speaker 1: my cast iron scalet with oil. But it's great. I 478 00:29:08,920 --> 00:29:12,560 Speaker 1: really love my cast iron pieces, both the high and 479 00:29:13,080 --> 00:29:19,160 Speaker 1: low or more affordable options in my collection. All Right, 480 00:29:19,480 --> 00:29:20,920 Speaker 1: the next thing you want to talk about is this 481 00:29:20,960 --> 00:29:25,600 Speaker 1: idea of a hybrid and I want to talk about 482 00:29:25,640 --> 00:29:27,560 Speaker 1: it because this is somewhat new to me. I have 483 00:29:27,640 --> 00:29:31,280 Speaker 1: been cooking on a piece of hybrid cookware, which is 484 00:29:31,800 --> 00:29:36,040 Speaker 1: cookware that has qualities from both stainless steel cookwaar and 485 00:29:38,000 --> 00:29:42,320 Speaker 1: non stick cookwear, and one brand in particular, hex Clad, 486 00:29:42,560 --> 00:29:45,840 Speaker 1: has been a favorite of mine the past nine months 487 00:29:45,920 --> 00:29:49,400 Speaker 1: or so. Really really love them. It's like the best 488 00:29:49,400 --> 00:29:52,200 Speaker 1: of both worlds in that stainless steel is such a 489 00:29:52,440 --> 00:29:57,479 Speaker 1: great conductor of heat and it's beautiful and it will 490 00:29:57,560 --> 00:30:00,200 Speaker 1: last you forever. That's what the all clad is. But 491 00:30:00,560 --> 00:30:03,680 Speaker 1: it can be a little challenging to clean if you 492 00:30:03,840 --> 00:30:10,680 Speaker 1: don't cook with it. You know, correctly, it's not like 493 00:30:11,040 --> 00:30:14,240 Speaker 1: the food's just going to slide right off of it. Now, 494 00:30:14,240 --> 00:30:17,200 Speaker 1: there are certain products you can use, like Barkeeper's Friend 495 00:30:17,280 --> 00:30:21,000 Speaker 1: is fantastic, and once you become familiar with it, it's fine. 496 00:30:21,000 --> 00:30:22,760 Speaker 1: It's no big deal. But I just have seen enough 497 00:30:22,760 --> 00:30:24,560 Speaker 1: people be frustrated with it that I want to be 498 00:30:24,640 --> 00:30:27,280 Speaker 1: really transparent that it is. It can be a little 499 00:30:27,280 --> 00:30:31,560 Speaker 1: bit more challenging to clean. But this hybrid situation, it's 500 00:30:31,600 --> 00:30:35,720 Speaker 1: almost like hex Cloud in particular has this it's almost 501 00:30:35,760 --> 00:30:41,320 Speaker 1: like an octagon octagonal pattern where you have some non 502 00:30:41,440 --> 00:30:44,280 Speaker 1: stick elements mixed in with the stainless steel. So you 503 00:30:44,320 --> 00:30:47,440 Speaker 1: get the benefits of the heat conduction of the stainless steel, 504 00:30:48,040 --> 00:30:53,440 Speaker 1: but the benefits of cleaning with the non stick qualities 505 00:30:53,600 --> 00:31:00,800 Speaker 1: as well. So this is a great brand. Purchased it 506 00:31:01,120 --> 00:31:06,720 Speaker 1: and it's great. So if you are looking for a 507 00:31:06,920 --> 00:31:12,240 Speaker 1: user friendly cookwear brand that is going to be easy 508 00:31:12,280 --> 00:31:14,920 Speaker 1: to clean up and conducts heat really well, I would 509 00:31:14,960 --> 00:31:17,360 Speaker 1: take a good look at hex claud. I've been really 510 00:31:17,400 --> 00:31:20,080 Speaker 1: happy for the nine months and I say the nine 511 00:31:20,080 --> 00:31:23,800 Speaker 1: months because things can change. I loved my always pan 512 00:31:23,960 --> 00:31:26,160 Speaker 1: for the first six months, and then I started to 513 00:31:26,200 --> 00:31:30,600 Speaker 1: see how the wear and tear affected the quality of 514 00:31:30,600 --> 00:31:32,880 Speaker 1: the pan, and now it's not something that I would 515 00:31:32,880 --> 00:31:37,320 Speaker 1: really recommend for anything over ninety nine dollars. And also 516 00:31:37,400 --> 00:31:42,400 Speaker 1: for any household with more than two to three people. 517 00:31:42,680 --> 00:31:44,600 Speaker 1: It's just it's a ten inch skillet. It's not big 518 00:31:44,720 --> 00:31:48,479 Speaker 1: enough anyways. So hex Cloud's great. They have one product 519 00:31:48,480 --> 00:31:50,800 Speaker 1: in particular if you have a large family. They have 520 00:31:50,880 --> 00:31:54,400 Speaker 1: a fourteen inch skillet with a glass dome lid, and 521 00:31:55,160 --> 00:31:58,520 Speaker 1: one hundred percent recommend it for big families. I've been 522 00:31:58,520 --> 00:32:01,880 Speaker 1: cooking with it and it's a rate product. Also, hecks 523 00:32:01,880 --> 00:32:05,360 Speaker 1: Clad is often on sale at Costco, so if you're 524 00:32:05,400 --> 00:32:08,200 Speaker 1: a Costco shopper, keep an eye out for that if 525 00:32:08,240 --> 00:32:11,520 Speaker 1: you are in the market. Okay, and then the last 526 00:32:11,560 --> 00:32:13,959 Speaker 1: thing I want to talk about is just the cookware 527 00:32:14,000 --> 00:32:19,240 Speaker 1: pieces that I use consistently and love. This changes. This 528 00:32:19,920 --> 00:32:23,360 Speaker 1: tends to change is my family changes and the needs 529 00:32:23,400 --> 00:32:27,680 Speaker 1: of my family change, meaning I'm preparing more food as 530 00:32:27,760 --> 00:32:30,120 Speaker 1: you know, we've added to our family, or we've got 531 00:32:30,120 --> 00:32:34,520 Speaker 1: bigger appetites or different phases of life, where maybe during 532 00:32:34,520 --> 00:32:36,719 Speaker 1: COVID I was doing like a little bit more passion 533 00:32:36,840 --> 00:32:40,960 Speaker 1: driven cooking, where now I'm back to like maintenance cooking 534 00:32:41,000 --> 00:32:43,280 Speaker 1: where I've just got to get meals on the table 535 00:32:43,320 --> 00:32:45,400 Speaker 1: and i need cooking to be as simple as possible. 536 00:32:46,080 --> 00:32:49,160 Speaker 1: But let's go through these. So if you have been 537 00:32:49,200 --> 00:32:52,240 Speaker 1: following me lately, you know that I currently am having 538 00:32:52,280 --> 00:32:54,240 Speaker 1: a love affair with my three and a half court 539 00:32:54,360 --> 00:32:57,640 Speaker 1: raiser with a glass lid. The brand is stob but 540 00:32:57,840 --> 00:33:01,360 Speaker 1: Lake Crusa makes a very similar one, and there is 541 00:33:01,440 --> 00:33:04,560 Speaker 1: just something about the size and shape of this piece 542 00:33:04,600 --> 00:33:08,280 Speaker 1: of cookwear that does it for me. I make all 543 00:33:08,360 --> 00:33:10,440 Speaker 1: of my skillet meals in it. I make just about 544 00:33:10,520 --> 00:33:13,560 Speaker 1: everything in it, and I love the glass lid. I 545 00:33:13,640 --> 00:33:16,760 Speaker 1: love that I can see what's going on inside. I 546 00:33:16,800 --> 00:33:19,280 Speaker 1: want to call it a skillet, but it's technically a brazer, 547 00:33:19,600 --> 00:33:22,120 Speaker 1: but I almost use it like I would use as skillet. 548 00:33:22,200 --> 00:33:25,400 Speaker 1: I love how it looks. It's beautiful on top of 549 00:33:25,440 --> 00:33:29,360 Speaker 1: my stovetop. And this is a piece of cookwere that 550 00:33:29,360 --> 00:33:33,200 Speaker 1: you can get everywhere from food fifty two online to 551 00:33:33,520 --> 00:33:37,800 Speaker 1: walking into a sterlo Tub orliam Snoma and buying it, 552 00:33:38,000 --> 00:33:40,680 Speaker 1: or you could purchase directly from a stob or a 553 00:33:40,760 --> 00:33:44,920 Speaker 1: Lake Crusade, But I really really like a three and 554 00:33:44,920 --> 00:33:47,720 Speaker 1: a half court Brazer. And you know, honestly, you could 555 00:33:48,000 --> 00:33:52,280 Speaker 1: purchase a even a more affordable brand like Martha Stewart 556 00:33:52,280 --> 00:33:54,280 Speaker 1: has a line at Macy's, Chrissy Teak and has a 557 00:33:54,280 --> 00:33:57,760 Speaker 1: line at Target. And it's I feel like it's a 558 00:33:57,800 --> 00:34:01,760 Speaker 1: hot shape right now inside in capacity, So keep an 559 00:34:01,800 --> 00:34:05,840 Speaker 1: eye out for that. I've really really liked it all right, 560 00:34:06,120 --> 00:34:09,000 Speaker 1: a non stick skillet, and that could be like the 561 00:34:09,080 --> 00:34:11,480 Speaker 1: hybrid skillet, like the hecks Cloud skillet that I'm using 562 00:34:11,560 --> 00:34:16,480 Speaker 1: right now for quick everyday meals. We're talking like I'm 563 00:34:16,480 --> 00:34:19,759 Speaker 1: gonna throw some bacon and eggs on for breakfast in 564 00:34:19,800 --> 00:34:23,960 Speaker 1: the morning, to French toast, to I just crepes in mine, 565 00:34:24,000 --> 00:34:28,040 Speaker 1: a lot of breakfast foods, to you know, tossing together 566 00:34:28,120 --> 00:34:33,080 Speaker 1: a quick skillet pasta dish during the week. It's just 567 00:34:33,320 --> 00:34:36,359 Speaker 1: it's everyone should own a non stick skillet. Make sure 568 00:34:36,360 --> 00:34:38,840 Speaker 1: it's at least twelve inches. If you've got a big family, 569 00:34:39,000 --> 00:34:44,480 Speaker 1: go for fourteen. A saucepan. We all need saucepan if 570 00:34:44,520 --> 00:34:48,480 Speaker 1: you make pasta or mac and cheese. I'm talking to 571 00:34:48,480 --> 00:34:54,279 Speaker 1: you parents, of young kids. So as saucepan pretty self explanatory. 572 00:34:54,360 --> 00:34:57,560 Speaker 1: It does not need to be fancy. I happen to 573 00:34:58,400 --> 00:35:01,400 Speaker 1: have one that is nameled cast I, but honestly, the 574 00:35:01,440 --> 00:35:03,440 Speaker 1: reason it is is because I like the way it looks. 575 00:35:03,560 --> 00:35:07,040 Speaker 1: But you could go and get you spend twenty bucks 576 00:35:07,080 --> 00:35:10,120 Speaker 1: on a saucepan. Just make sure it fits, you know, 577 00:35:10,120 --> 00:35:13,960 Speaker 1: a box of pasta, or a box of mac and cheese, 578 00:35:14,000 --> 00:35:15,799 Speaker 1: maybe a double box of mac and cheese, but you 579 00:35:15,800 --> 00:35:19,279 Speaker 1: know what I'm talking about. I use a saucepan pretty regularly. 580 00:35:19,640 --> 00:35:23,160 Speaker 1: And finally a seven and a half court Dutch oven. 581 00:35:23,360 --> 00:35:26,160 Speaker 1: Mine happens to be oval shaped, but it can absolutely 582 00:35:26,200 --> 00:35:30,359 Speaker 1: be circular. And this is what I use for making soups, 583 00:35:30,400 --> 00:35:33,560 Speaker 1: stews and all my one pop meals. This is that 584 00:35:33,640 --> 00:35:36,000 Speaker 1: investment piece. This is one of those In fact, I 585 00:35:36,040 --> 00:35:38,759 Speaker 1: got mine for my wedding. But this is one of 586 00:35:38,760 --> 00:35:42,799 Speaker 1: those things that you're going to have forever. Chili. I 587 00:35:42,920 --> 00:35:45,040 Speaker 1: have a chicken pop pie soup. I just did a 588 00:35:45,040 --> 00:35:50,480 Speaker 1: load of baked potato chowder for Recipe Club next month. Curry, 589 00:35:50,719 --> 00:35:54,160 Speaker 1: like all sorts of stuff. In a nice Dutch oven, 590 00:35:54,200 --> 00:35:56,400 Speaker 1: you can bake bread in it, which I've done before, 591 00:35:56,960 --> 00:36:01,400 Speaker 1: just a really great piece. I love it. It's heavy. 592 00:36:01,680 --> 00:36:05,799 Speaker 1: That's really the only thing that is like slightly off 593 00:36:05,840 --> 00:36:07,960 Speaker 1: putting about it. But because it's heavy, it means it 594 00:36:08,000 --> 00:36:12,040 Speaker 1: conducts heat well and it's going to last forever. And 595 00:36:12,160 --> 00:36:14,520 Speaker 1: that's really the only pieces of cook where I use, 596 00:36:15,120 --> 00:36:19,120 Speaker 1: so you can understand why I like. Typically in a 597 00:36:19,160 --> 00:36:24,160 Speaker 1: cookwear set, you'd get like three non stick skillets. Typically 598 00:36:24,239 --> 00:36:28,040 Speaker 1: i'd like twelve inch, a ten inch in an eight inch. 599 00:36:28,880 --> 00:36:31,040 Speaker 1: I think you only need a twelve inch, So then 600 00:36:31,080 --> 00:36:33,319 Speaker 1: you've got two extra skillets that I don't think you're 601 00:36:33,320 --> 00:36:37,160 Speaker 1: ever going to use. So that's why I say, if 602 00:36:37,560 --> 00:36:40,800 Speaker 1: if I were going to buy cookwear starting from scratch, 603 00:36:41,040 --> 00:36:43,319 Speaker 1: I would buy these four things. I'd buy a three 604 00:36:43,360 --> 00:36:46,359 Speaker 1: and a half court brazer. I'd buy a big old 605 00:36:46,400 --> 00:36:49,560 Speaker 1: non stick skillet, I'd buy a saucepan, and I'd buy 606 00:36:49,560 --> 00:36:53,320 Speaker 1: a Dutch oven. So take that for what it's worth. 607 00:36:53,600 --> 00:36:56,959 Speaker 1: That is that is my holy grail of cookwear right now. 608 00:36:57,520 --> 00:36:59,680 Speaker 1: And you know that might change, but right now that's 609 00:36:59,719 --> 00:37:03,160 Speaker 1: what I am loving most. All Right, you guys, that's 610 00:37:03,160 --> 00:37:06,960 Speaker 1: it for today's episode. I hope you enjoyed getting a 611 00:37:07,000 --> 00:37:11,799 Speaker 1: little bit of behind the scenes TV talk and discussing 612 00:37:11,840 --> 00:37:14,160 Speaker 1: all things cookwere. I remember you can send me any 613 00:37:14,239 --> 00:37:18,440 Speaker 1: questions you may have about cookwear for your family dynamic 614 00:37:18,520 --> 00:37:20,919 Speaker 1: or your home dynamic, and be happy to answer those 615 00:37:21,000 --> 00:37:24,160 Speaker 1: for you. New episodes of the podcast are going to 616 00:37:24,239 --> 00:37:27,040 Speaker 1: drop every Thursday, and in the meantime, you can follow 617 00:37:27,080 --> 00:37:30,680 Speaker 1: me on Instagram. Join Recipe Club, where you get five 618 00:37:30,920 --> 00:37:34,320 Speaker 1: new recipes every single month, voted on by club members. 619 00:37:34,800 --> 00:37:37,720 Speaker 1: Or join my Family Meal Makeover course that's all about 620 00:37:37,840 --> 00:37:41,760 Speaker 1: organizing your kitchen top to bottom. That also includes twenty 621 00:37:41,760 --> 00:37:45,799 Speaker 1: five amazing recipes, and that course is particularly great right now. 622 00:37:45,840 --> 00:37:48,799 Speaker 1: If you are in need of some spring cleaning in 623 00:37:48,840 --> 00:37:52,239 Speaker 1: your kitchen, I walk you through that whole process. If 624 00:37:52,280 --> 00:37:54,040 Speaker 1: you'd like to call in and ask me a question, 625 00:37:54,200 --> 00:37:57,840 Speaker 1: you can call eight one eight five, eight three seven 626 00:37:58,120 --> 00:38:00,960 Speaker 1: six eight six and ask me anything that has to 627 00:38:01,000 --> 00:38:04,200 Speaker 1: do with cooking or your kitchen. I'd love to hear 628 00:38:04,239 --> 00:38:06,920 Speaker 1: from you there. And remember, it would mean the world 629 00:38:06,960 --> 00:38:08,880 Speaker 1: to me if you took just a few minutes to 630 00:38:08,920 --> 00:38:11,560 Speaker 1: a rate and review this podcast so that others who 631 00:38:11,560 --> 00:38:13,800 Speaker 1: are stuck trying to decide what to make for dinner 632 00:38:14,080 --> 00:38:17,040 Speaker 1: can find it. Thanks so much, you guys, we'll talk 633 00:38:17,080 --> 00:38:17,879 Speaker 1: to you next week.