T-Fal is best known for their variety of thermo-spot cookware. I’ve used T-Fal for many years as the quality of the pan and the price are very affordable. When it goes on sale, it’s a pretty fantastic deal.
T-fal’s signature temperature indicator will turn solid red when it’s the perfect temperature for cooking. The pan is hot to cook anything without additional fat, non-stick, and really easy to clean.
I had my stove set on medium heat and let the pan do it’s thing. It’s very handy having the spot indicator as sometimes I’m not paying attention to how long the pan has been on the stove, or I get impatient and want to start cooking right away.
I use my pans the most, so having some good pans is important me. T-fal’s non-stick coating is safe as well. A lot of people have been afraid of these types of pans because the coating may cause harm when ingested.
When asked if the non-stick coating is safe, this was their response.
T-fal non-stick coating is a technical coating made from a polymer name polytetrafluoroethylene (PTFE).It is PTFE which gives the cookware the non-stick properties. Public health authorities in Europe and in the USA demonstrated that PTFE is an inert substance which does not chemically react with food, water or domestic cleaning products. It is totally harmless in case of ingestion. These Public health authorities confirmed the harmlessness of PTFE non-stick coatings in cookware. In fact, PTFE is so safe that it is frequently used in the medical profession to coat pacemakers and the tiny tubes made to replace arteries. It is also used for surgical procedures for the benefit of patients with severe kidney disease, and some joint prostheses are also partly coated with PTFE.
My favourite thing to make in the pan is marinated chicken as part of our dinner. Here is my go-to marinade recipe:
Foodology’s Marinated Chicken Thighs
Serving: 6
Ingredients:
- 1/2 cup Soy Sauce
- 1 Tablespoon Mirin
- 1 Tablspoon Sesame Oil
- 1/4 cup Rice Wine
- 2 teaspoon Mustard
- 1 teaspoon Cayenne
- Pinch of Salt and Pepper
- 12 Boneless Chicken Thighs (skin or no skin is ok)
Instructions:
- Combine soy sauce, mirin, sesame oil, rice wine, mustard, cayenne, salt and pepper in a ziplock bag.
- Add chicken thighs in to the mixture and let marinate in the fridge for 30 minutes.
- Cook of medium heat of a frying pan until done.
- Serve with a side of veggies or rice and enjoy.
