The magic of a pan was never felt this way before. Food sizzles to a perfect heat. Flavors come alive in the palate. Everything tastes so ravenous, almost magical. And one could have never guessed the secret is in Calphalon.
Calphalon is the cookware of all cookwares, the brand that always knows how to make food sizzle right. Calphalon has been a premier cookware of choice in the US since 1963. Calphalon pans always pack in a lot of heat and keep the cooking tasty and easy. And it is no wonder that according to Calphalon regional marketing director for Asia Pacific Kitty Yeung, Calphalon has managed to sell as much as seven million pans in the US in just a single year.
The truth is, Calphalon pans always make cooking enjoyable and flavorful. These pans are all designed with a hard-anonized aluminum construction that allows for great conductivity as well as even heating throughout any side of the pan. Whatâ€™s more, these ultra-excellent nonstick pans are also double-coated so that anything you lay on it to fry and sizzle should just slide off easily. The covers and handles are all made with easy-to-grip and easy-to-handle stainless steel. And even more important, these pans are said to be able to handle as much as 450Â°F of oven heat. Plus, did I mention theyâ€™re always easy to clean?
Among the favorite Calphalon cookware lines is the Simply Calphalon cookware collection, which boasts a complete nonstick pan selection, including a sauce pan, saute pan, omelette pan, griddle, and a stock pot.
According to Lolo Dadâ€™s chef and owner Ariel Manuel, a good gourmet tapas selection is just a saute and a sizzle away with the help of Calphalon. Certainly, the team behind the making of Calphalon has always believed: â€œLife is complicated. Cookware doesnâ€™t have to be.â€
For the first tapas course, chef Ariel does a lightly seared tuna loin served with a mango and English mustard puree. The tuna is left to sizzle briefly in some good olive oil as chef Ariel blends together some mangoes and English mustard with some sweet basil, salt, and pepper. Served warm or at room temperature, this tuna dish always stays tender and flavorful.
Next, he sears some plump fresh scallops for his scallops with keta caviar fritter. This dish is also served with some sweet corn and herb blinis as well as some freshly made tomato marmalade, which was done by mixing splashes of white wine and bits of orange peel.
Afterwards, the chef presents a tender poached salmon in vacuum plastic. The salmon is marinated in salt, water, and ice before it is cooked. And once it is placed into the plastic bag, it is seasoned with olive oil, chili powder, sun-dried tomato, fennel, and bits of lemon zest. The salmon is then left to cook in the sauce pan for 20 minutes and afterwards, flaked gently and served on toast.
Following the salmon, chef Ariel serves up a hearty fillet of beef alongside a scrumptious bleu cheese muffin. With a heated skillet, the beef is quickly seared on all sides and topped with some of chef Arielâ€™s special aioli made with raspberry puree, beef stock, and olive oil.
From good, juicy beef, chef Ariel moves on to his grand finale, a cotton candy-coated foie gras. The chef lightly fries some slices of foie gras before putting them on a stick and running them along his small cotton candy machine. This sweet, moist, succulent foie gras treat is then finished off with a generous sprinkle of pistachio nuts and a generous chunk of sweet melon.