Kitchen 1163

    Published on August 14th, 2010 | by Greg


    Cooking With Fissler, Cozying With Lemonfriend, and Scrubbing With Skrub’a

    We’ve always admired the clean lines and aesthetics of the German Fissler line of cookware. Perhaps not as well known here in the US, the company was founded in 1845 by Carl Philipp Fissler. Over the last 160 years, they’ve continued to innovate, and today’s kitchen equipment is no exception.

    There is nothing worse than investing fairly substantial money into a pot or pan and having it not live up to your expectations. Let’s see how the Fissler Solea 9-1/2-Inch Frypan With Low-Fat Novogrill Surface managed to treat us.

    For starters, the German engineering showed- quality craftsmanship and respect for the cook. This pan doesn’t really require a lid due to the type of cooking, and we appreciated the stay-cool stainless steel handle as there is nothing more worthy of dropping any number of explicit words than burning your hand on a too hot stove pan. However, this pan is surprisingly heavy, and we found it a bit awkward as the weight is all at the bottom (as it must be for this type of pan). We would have liked an extra handle to help us handle the load.

    One of the best parts about the Solea cookware was the dripless pouring rim, which worked nicely. The Novogrill surface- basically a bunch of tiny pockets creating a lovely-looking bottom- was another story. We were initially attracted to the claims that the pan would reduce the amount of oil required, and our first attempts found exactly the opposite. But it turns out that we were using the pan for some uses that weren’t really in keeping with the construction; this is a pan made to evenly cook larger pieces of meat (or veggies!) and excels at that purpose. In fact, when we decided to fry up some breaded chicken breasts, based on recipes available online, we were happily surprised- no oil was necessary and it made for an altogether healthier meal.

    We were impressed with how evenly the cookware heated and dispensed all over even heat, whether it be on a gas or electric stove. And the pan cleans up fairly easily too. We were able to purchase from Amazon for $155. A piece worth investing in- as long as you use it as intended, and have space for this fairly large, lovely, pan in your cabinet or kitchen.

    And moving on to a gadget that’s sure to please lemon lovers tired of the yellow-stained and greasy hands: Lemonfriend. This cute little device can squeeze the bejeezus out of your lemon without causing you any trouble. You still have to cut the lemon and then slice, which is half the battle and begs the question of necessity. However, this does take the hassle out of getting seeds on your shrimp or in your drink, as well as not getting enough juice. It’s also more effective than using the common method of a half-lemon covered in cloth. You can find them in a four-pack online for an inexpensive $8!

    And for those of you are fonder of tubers, we’d suggest a pair of the Skrub’a Potato Gloves. If you detest scrubbing potatoes or any fruit or veggie to try and wash dirt and debris off, you know how easily your bristle brush wears down and how tired your arms get.

    We found the Potato Glove to look pretty similar to a pair you would wear on a chilly day, but made from an airy nylon that dries quickly. After using these to clean potatoes, we also used them out on some lemons, and though the gloves were bit tough to clean, they are dishwasher safe. Two gloves are included and they are one-size-fits-all- though we found that on someone like me with tiny hands, they were a tad too big. Reasonably priced at $10 on Amazon for a set, these are a fun, easy gift. There are even kid versions, as well as ones meant for fish and vegatables.

    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.

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