Has this ever happened to you?
You put the pan on the stove and then it's all so confusing. When do you put the food in?
How hot does it have to be?
Apparently Jamie Oliver has solved all our problems.
It's called the "T-Fal Thermo Spot"
It's quite amazing. There's this dot, see? And then the dot changes colour when it's time
to put in the dull grey Atlantic salmon that has been fed red or orange dye in the last week of its miserable life swimming in its own filth.
But I digress.
Ok, the game's up. It's not a good invention.
It's designed to dumb down the general population SOOOOOOO much that we need some
stupid dot to tell us when a pan is hot.
A pan is hot when it's hot.
If you don't know that, then you shouldn't be cooking in the first place.
I previously had some crappy aluminium pots and they were irritating - burning, smoking,
and generally being a nuisance.
That all changed when I found a Baccarat 8Lt dutch oven.
RRP approx $80 - $100
They are solid as anything and made from stainless steel and a very thick copper base. The heat conducts so brilliantly that you can cook a large volume of food without stirring every 2 seconds. It doesn't tend to burn on and it holds its heat so well that you can turn the heat off and leave the pot on the stove and the next morning the pot will still be warm.
Because the pot is so large you can cook a huge amount and freeze for nights when you can't be bothered cooking.
Jamie Oliver is a Genius!?!?!