I got to attend the launch of Corningware series of Cookware that features their latest collection of Retroflam pots and pans recently. As we all know, Corningware has always been a prestige brand in our everyday kitchen and way before this, I was already a cool supporter of their pots and serveware. First of all, I like them for their classic and lightweight design and secondly, their glass-ceramic pots are made to be served over the naked flame directly, which inevitably make it a brilliant choice for cooking and serving the food directly as it is.
During the launch, we were introduced to how the Corningware Retroflam works its way as a recommendation highly regarded by the industry veterans. As proudly endorsed by Chef Eric Neo, the Corningware Retroflam is by far, one of the top range of metal cookware that embraces superiority in every aspect of functionality and aesthetically. Chef Eric further demonstrated the point by whipping up a Grilled Salmon that’s well marinated with kecap manis and turmeric in a lemongrass skewer and served alongside with a pineapple salsa sauce. Akin to our local satay flavor, the salmon was grilled to rightness and presented wholly in the pan to the guests. It was much welcomed by the guests and everyone who had a taste of it, was in awe of the appetizing dish.
And here are the 3 awesome features of the Corningware Retroflam that proves its worth and guarantees your every single penny well-spent.
Firstly, the specially designed radiating grooves on the base of the cookware ensure even heat distribution across the base. In layman terms, it ensures that every part of the food will be cooked concurrently, whether you are having the fish or poultry along the sides of the pan or smack right in the middle, they will be done at the same time. Because of its excellent heat distribution capabilities too, the quality of food is never compromised. You can expect moist and succulent foods at all times and be assured of none charring or pan residue that makes cleaning of it a chore.
My take on this : Attempted using the recipe as below with some deep frying, and well I gotta say they all turn golden brown almost around the same time !
Second, the Corningware Retroflam is made up of a five-layer coating that comprises of pearl ceramic, titanium and an aluminium core, further layered with another black titanium base and a sparkling pearl ceramic coating. While aluminium offers excellent thermal conductivity that ensures energy efficiency, the black titanium is a strong, non-toxic, non-porous, non-reactive, non-allergenic, biocompatible metal that’s good enough for medical purposes. So what you will be getting is effectively healthy and non-chemical emission everyday foods that will be served for all your loved ones. Lastly, the final layer which sparks a perfect non-toxic and nonstick hard surface is something which I adores most about the pan. The superior non-stick performance has all my thumbs up and food essentially just glides on it without me having to scrape at it for the slightest effort.
My take on it : In fact, I realized that even without any oiling, food doesn’t get stuck to the pan at all ! I cooked a Teochew Yam Paste (Orh Nee) with it, and at some point in time, when the stirring starts to get real sticky in the case with other woks, the paste essentially just slides off this pan !
Last but not least, the Corningware Retroflam ceramic coating allows for extreme heat conductivity to up to 400 degrees Celsius and its highly scratch resistant and durable coating ensures healthy cooking is much achievable. On top of that, the black glossy surface makes it a very presentable serve ware as well.
My take on this : In between the different methods of cooking, a paper towel is all it takes to wipe the surface of the pan and proceed to the next stage of cooking. No heavy sponging is required and cleaning is such a breeze now !!
With that, I am sharing this really simple Yam Paste (Orh Nee) dessert which only requires 3 ingredients ! Generally Yam Paste is often found with gingko nuts but as no one in the family fancy gingko, I decide to give this a miss and replace with cashew nuts instead. And using pork fat does add the extra fragrance to the dessert which you would not be able to achieve with normal cooking oil.
30cm Wok Pan with glass lid + FOC 18 cm Saucepan with glass lid – S$169
24cm Casserole with Die cast aluminium lid + FOC 18cm Saucepan with glass lid – S$189
Super Value Full Set (original value of over S$630) – S$379 with 30cm Wok Pan with glass lid, 24cm Casserole with Die cast aluminium lid, 24cm Fry Pan with no lid, FOC 18cm Saucepan with glass lid, FOC Corningware 1L Casserole (Just white design)
Be quick to grab one of these superb cookware to complete your kitchen today !!
And not forgetting, the recipe for the Yam Paste as below !! Enjoy !!
With much thanks to the folks at World Kitchen Asia Pacific and Corningware for the invitation and kind sponsor !
- 300g yam
- 2 tbsp pork fat
- 50ml cooking oil
- 2-3 tbsp sugar (depending on how sweet you want it to be)
- some gingko nuts/cashew nuts
- Cut the yam into cubes and steam over high heat for 30 minutes before blending in a food processor till paste liked.
- Heat up the cooking oil in the pan and deep fry the pork fat till light golden brown.
- Remove the oil into a small heatproof bowl and allow it to continue to sizzle till golden brown.
- Add in 4 tbsp of the oil from the previous step back to the pan and add the mashed yam from Step 1. Add the sugar and continue to stir till all the oil is absorbed and the yam paste is smooth and non sticky.
- Serve warm with gingko / cashew nuts if using.
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