At the close of the previous year, I made a significant investment in new pots and pans, driven by the necessity to replace my cherished 28cm sauté pan. Following extensive research and contemplation, I opted for HexClad, a brand that markets itself as 'hybrid' cookware, promising to blend the best attributes of stainless steel, nonstick surfaces, and cast iron.
Initial Impressions and Marketing Influence
The brand appears to enjoy a steady flow of celebrity endorsements and executed a remarkably effective social media targeting campaign during my decision-making process. Despite this, my opinion remains undecided. I believe the true test of quality cookware lies in its durability and performance over an extended period, so I plan to provide a comprehensive update in another six months.
The Versatility of a Sauté Pan
For those who do not currently own a sauté pan, it is certainly worth considering. This piece of kitchen equipment occupies a unique position between a saucepan and a frying pan, enabling high-temperature searing while its elevated sides make it perfect for saucier dishes. Most models come equipped with a tight-fitting lid and can transition seamlessly from the hob to the oven, rendering them an exceptionally versatile tool, particularly for enthusiasts of one-pot cooking.
Recipe: One-Pot Chicken and Spinach Supper
This week's recipe serves as an ideal demonstration of the sauté pan's capabilities. Inspired by the classic side dish of creamed spinach but enhanced with chicken and butter beans, it offers a deeply satisfying one-pot meal perfectly suited for preparation in a sauté pan.
Ingredients:
- 400g butter beans, 49p
- 150g crème fraîche, £1.10
- 500g spinach, £2.40
- 4 skin-on, bone-in higher welfare chicken thighs, £3
Method:
- Preheat the oven to 180C/160C fan/gas 4. Place a large, ovenproof sauté pan over medium heat.
- Season the chicken thighs thoroughly and add them to the pan skin-side down. No additional oil is required as the chicken skin releases fat during cooking.
- Fry for 8-10 minutes until the skin becomes crisp and golden. Turn and cook the flesh side for one minute. Remove from the pan and set aside.
- Utilise the remaining chicken fat in the pan to fry one sliced onion with a pinch of salt for 5-6 minutes until soft and golden.
- Add the spinach in batches, cooking until just wilted.
- Stir in the crème fraîche, 100ml chicken stock (or water), and the drained butter beans. Add a grating of nutmeg if available.
- Nestle the chicken back into the pan, skin-side up. Transfer to the oven and bake for 30 minutes until the chicken is fully cooked.
- Allow the dish to stand for 5 minutes before serving with a green salad.
