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If you're an avid cook like me, you've likely been lusting after some stainless-steel pots and pants for quite some time. Perhaps you've lived with less than cautious roommates, move frequently, or have some other reason in mind why it hasn't been the right time to invest in some super durable pots and pans. I, too, was like you once. But now I'm here to shirk that very idea with the help of 360 Cookware's 4-quart stock pot and 3.5-quart sauté pans.
I've used 360 Cookware's pots and pans for months without any issues and felt compelled to spread to gospel of tried and true cookware (since we all know there are a ton of options out there).
This, like many stories, is best expressed through GIFs, so here we go. A good starting point? Simply filling our pot. I'll be taking you through a few recipes that I regularly make using 360 Cookware's essential pots and pans, so best to start at the elementary level.
You might be asking what sets 360 Cookware's stainless-steel pots and pans apart from the pack? They still run the gamut of traditional cookware — like, say, boiling a pot of water for vermicelli noodles with my pot — but they also allow you to cook with minimal water or oils. So, you don't have to add a bunch of grease or liquids just to prevent your meal from sticking to the bottom of the pot.
The end result? A gorgeous bowl of Vietnamese salad with noodles cooked to perfection. I also cooked the lemongrass marinated steak in this salad in 360 Cookware's 3.5-quart sauté pan, but it wasn't nearly as pretty. Plus, it was NSFVegans. So, here's a much more palatable image.
They say that you can tell a lot about a pan by the way it cooks onions. Okay, maybe they don't actually say that, but I do, and I believe it to be fervently true that all pans should pass the onion stick test. Thankfully, the 3.5-quart sauté pan that I'm using below passes with flying colors. That's not to say you won't get the delicious brown bits that accumulate at the bottom, though. It lends itself to the perfect opportunity to boil a bit of chicken or veggie stock, scrape them up, and add some more flavor to your meal.
We've all had that pot or pan that we just can't seem to get rid of. Maybe it has sentimental value, you've had it forever and just can't bear to part with it, or you're worried about being wasteful and discarding an item that still has life left in it. Well, if that item is a nonstick pan with tons of scratches, I'm here to tell you to toss it immediately. When repeatedly scratched, on-stick pans lose their coating and become toxic to cook with. That's just one more advantage that 360 Cookware's stainless-steel pots and pans have over others.
If by this time, you're wondering what I've been cooking, the answer is shallot and couscous chicken with halloumi and oregano garnish. I've struggled to find a pan that allows everything to nestle into place without overcrowding, doesn't stick to the bottom of the pan, and cooks the interior of the chicken to the perfect temperature. A cast-iron skillet was too finicky. A Dutch oven was too spacious. This pan is just right. Like Goldilocks!
Another interesting element of 360 Cookware's unique cooking technique is that its waterless cookware generates a unique vapor seal around the lid using the natural moisture already present in most foods. In doing this, it locks flavors into your meal and creates an infusion of moisture that will keep your chicken from drying out, vegetables from sticking to the pan and burning.
The end result? A skillet chicken dish cooked to perfection.
I've found more than a few uses for my 360 Cookware pans and they've become a go-to in my household for weeknight staples like saag paneer (with feta). The first step is toasting coriander seeds in ghee, which using 360 Cookware's slow cook technology always brings them to the perfect golden brown shade. They allow you to cook at a lower temperature using less energy that ensures even heating.
Aside from the durability of 360's surgical-grade stainless-steel construction, they've also taken care to ensure their pots and pans are made with zero chemicals.
Although it does feel like it happens through magic, it's easy to witness the pan's trademark vaporizing effect. So you know it's really doing what it says it does. It cooks meals with less heat than traditional pans, which allows the flavors to meld together and release the water that they naturally consist of which, in turn, serves as the liquid (usually oil or water) that cooks your meal. Plus, it's ideal for steaming all your favorite foods with no added liquids to retain flavor and texture.
The final result? A delicious blended spinach dish that requires little to no oil. I really cannot speak enough praises about my cookware, but don't take it from me. There are a ton of others raving about their cookware's capabilities on the internet.
