gastronome
New All-Clad Fry Pans

Yesterday I was pondering what to do for super bowl dinner, and what to do with this piece of Chicken I had in the freezer. I decided upon the Chicken Paillard recipe from CI Nov-Dec 2003, but I wasn't going to attempt it with my 15 year old too-thin-with-hot-spots-smoke-everywhere fry pan.

Meriko suggested an all-clad stainless pan, and not being able to decide between an 8" or 10" pan, I got both. Macy's was having a 'no tax' day. So that was cool.

Let me say, the pan rocked. The recipe was good. Did I mention that the pan rocked?

Posted by tim at 09:33 PM