What if one pan could do everything the best traditional stainless-steel, cast-iron, and nonstick pans can do—and, in some cases, even do it a little better?
About Our Sponsors
Learn More
More Clips From This Episode
- Pan-Seared Flank Steak with Mustard-Chive Butter
Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price tag. Its one downfall? It only seems to work on the grill.
- Walkaway Ratatouille
The secret to great yet easy ratatouille? Overcook some of the vegetables, barely cook the others—and let the oven do the work.
