Revisiting Great Cookware – Made-In’s 2 Quart Saucepan

Did I Really Need This Pan?

As with all creative endeavors, true artists can turn out great results – in this case, great food – with foil pans or grandma’s hand-me-downs. But for the rest of us, and for me, I do better when I have better tools and that’s what this 2 quart saucepan from Made-In definitely is. I bought this saucepan specifically to cook my scrambled eggs because I favor the technique touted by Chefs Marco Pierre White and Gordon Ramsay and this saucepan really makes it easier. Sure you can do it in a saute pan but using a saucepan prevents the eggs from splashing all over. Basically their method is to take your time and care, add a few ingredients we don’t usually use when cooking scambled eggs and mainly not to overcook them Read on.

Design and Build Quality

The first thing I noticed about the Made-in saucepan is its sleek design and simple, Italian-made quality. Constructed from premium stainless steel, it not only looks great but feels robust and, well …. serious. Its ergonomic handle offers a comfortable grip, making it easy to pour without any spills.

What you can’t see is the heavy construction and heavy-ish tight-fitting lid – a big departure from the poor fitting, too-light lids I see so often. And this pan features the heavy, perfectly flat bottom that you need for truly even heat conduction.

Ready, Set, Cook

I have all kinds of cookware by Calphalon, Emerial Lagasse, Cuisinart, and many others with the names worn off, which means that especially with the non-stick ones, with age they aren’t as easy to clean. Using the MPW/Ramsay method can be messy and a hassle to clean. Basically, the main idea with this method is not to overcook the eggs and get a softer, creamier texture.

Trust me, I’ve used this method many many times and it just works better for cooking scambled eggs the way I like them … but I admit that most people are so used to eating overcooked eggs (overcooked everything IMO) that they may be skeptical of this technique. But basically, you crack two eggs (or the number you need) into a COLD pan with a little butter, a few twists of salt and a tiny amount of water into your pan. Then put the pan over a cold burner and bring up the heat to low so that the pan never gets so hot you can put your hand on the side, maybe just a little hotter if you’re impatient. You then stir very fast to incorporate all the ingredients and never pause long enough to allow the eggs to cook unevenly – yes, it takes longer than the usual method. Don’t use a whisk and remember, you’re not trying to whip any air into the eggs. Keep the cooking under control by removing the pan from the heat as needed. Near the very end add a little crème fraîche, plain, good quality yoghurt or sour cream to stop the cooking – just a little. If you don’t have any, no worries but remember the eggs will continue cooking until we serve them. Also, if you want to add scallions, herbs or cheese, do it at the very end.

Success!

The Made In pan definitely worked better than any of the pans I normally use and like I said, the big bonus was that it cleaned so much easier and so much better and I only needed a sponge, not the soft-srcub side. As a result of this experience I’ll be buying more of their cookware and I’ll post all of my impressions here.

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