After What Felt Like Years of Searching, I Found the Perfect Frying Pan

I shop for a living, but I’m not afraid to admit that I’ve had a full-on panic attack in the pots and pans department. I’m no Barefoot Contessa, and I don’t know enough about cooking products to be able to dissect the minute differences between frying pans: they all look the same to me.

I felt less alone when my best friend, who recently moved, told me that everything was going alright until she had to shop for pots and pans, at which point she too had a meltdown. It’s a tough thing to shop for, and I had a few requirements that didn’t feel impossible to achieve.

I had given up hope, until a friend told me about Greenpan.

I was looking for something simple. I wanted a nonstick pan that was easy to clean and didn’t have so many harmful chemicals, and I didn’t want to spend a small fortune on it. That’s exactly what Greenpan is. I started with the Greenpan 8 and 10-inch Frying Pan Set ($80, originally $105).

They’re the perfect size, they can be thrown in the dishwasher, and they’re 100-percent toxin free. Really, it doesn’t get much better than that. My eggs come out perfect every single time. I make big pasta dishes in the larger frying pan, and they’ve proven that all the panic was for nothing. Now, I’m in the market for a saucepan, and I know exactly where I’m shopping.

This Is The Best Way to Store Tomatoes

Although we typically recommend storing tomatoes at room temperature as it best preserves their flavor and texture, it’s not quite as simple as that.

Here are the best practices depending on how ripe your tomatoes are:

  • Keep unripe green tomatoes, stem side down, in a paper bag or in a cardboard box in a single layer. Place in a cool area until they turn red in color.
  • Perfectly ripe tomatoes should be kept at room temperature on the counter away from sunlight. Make sure they’re in a single layer, not touching one another, and stem side up. Consume within a couple of days.
  • Overripe tomatoes that are soft to touch with very red flesh are best kept in the fridge. The cold air will keep the tomatoes from ripening more, and they should last for another three days. Before eating refrigerated tomatoes, take them out of the fridge and let them come to room temperature. This will allow the fruit to develop some of the flavor it has lost due to refrigeration.

Leave a Reply

Your email address will not be published.