Some weeks ago the lovely people at Proware sent me a selection of tri-ply copper pans to try out. Launched in 2012, ProWare have developed a range of cookware available exclusively from Lakeland. Their three layer structure consists of a copper exterior, an aluminium core second layer and a thin layer of stainless steel inside the pans. Both copper and aluminium are very efficient conductors of heat and the stainless steel interior is durable, hygienic and resists corrosion.
My first impression when I opened the parcel containing this fantastic selection of cookware was one of awe. I arranged the pans in the corner of my kitchen and left them there for a few days, gazing at their shining beauty like one would a pile of glittering treasure.
I’ve been using these pots in favour of my old stainless steel pots (pictured hanging above my head in my blog banner above) now for a few weeks and I must say I am officially in love. I have a very temperamental cooker with hobs that don’t heat evenly. Using my old pans I would have to arrange the food so that most of it cooked on one side of the pan over the other, but when I started using these tri-ply pots this changed.
The first thing I noticed was how quickly the pans heat up and the heat is evenly distributed. I can now cook using the whole base of the pan! I can also use a lower heat setting to achieve the same results as before. I’ve also learned that the handles heat up too, something which didn’t happen with my old glass pan lids, so oven gloves are essential when removing the lid from a hot pan.
Immediately after using the pans for the first time the copper colour started to change, and this is a natural part of the product which appeals to me immensely. My copper pans have turned from shades of copper to orange, red and yellow, like the Autumnal changing of the leaves. Eventually these pans will turn to a tarnished copper penny colour but they can be brought back to their shining new appearance with Brasso.
There’s a wide range of pots and pans to choose from, and for this meal I used the 10 cm casserole dish, the 12 cm mini frying pan and the 24 cm stock pot. It took some convincing of the children for them to understand that these miniature pans were not children’s toys just because they were small. Yes, they are Mummy’s to cook with!
The following recipe was inspired by a Cauliflower and Vintage Cheddar soup found in the New Covent Garden Food Co. Soup for All Seasons recipe book which I significantly adapted by including roasted garlic, a leek, single cream, roast pumpkin and spiced pumpkin seeds. If you don’t have a harlequin squash available just omit that step, or you could use butternut squash and shop-bought pumpkin seeds.
To make the mini harlequin squash bowl, cut off the top where it will cut flat under the stem. Remove and save as much flesh as you can for roasting and reserve the seeds. Although I only had one squash to work with, it would be ideal to use one per person.
Our daughter was delighted to be presented with her soup in the harlequin squash and I have quite the sense of satisfaction knowing I kept it alive long enough to fruit!
- 1 bulb garlic, cloves separated, unpeeled
- 100 ml olive oil
- 4-6 harlequin squash
- 30 grams butter
- 1 large leek, white part only
- 150 grams potato
- 500 grams cauliflower
- 700 ml vegetable stock
- 200 ml single cream
- 100 grams mature cheddar cheese, grated
- 35 grams raw squash or pumpkin seeds
- 1 tbsp chilli-infused olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- pinch turmeric
- sea salt
- freshly ground black pepper
Prep time: Cook time: Total time: Yield: Serves 4-6
I have shared this recipe with a few food blogging challenges including Cheese, Please! by Fromage Homage. This month’s theme is to share recipes using cheddar cheese.
Elizabeth’s Kitchen Diary received a complimentary set of Proware Tri-Ply pans to try out. All opinions are my own and I was not required to write a positive review, or any review at all.