I was asked to review “The World’s Best Pan” and was sent the 20cm AMT Astroguss skillet just before Valentine’s Day. As the pan is fairly small diameter wise but quite deep I decided to make something sweet rather than the suggested omlette as I am a far better baker than I am a cook and the answer is always chocolate, it doesn’t matter what the question is.
After doing a little Googling I found that there were plenty of skillet brownie recipe posts but most of them used the same recipe and they didn’t use the skillet for anything else other than just baking the brownie in. I eventually found a recipe that sounded different to the rest and used the same skillet melt the chocolate and butter together and bake the brownie in. It just so happens that this recipe is friggen awesome and I urge you to make it immediately whether or not you have a skillet.
Skillet Brownies (from here)
3 large eggs, at room temperature
310ml brown sugar
250ml cake flour
60ml Nomu cocoa powder (use 80ml if using a weaker brand)
260g dark chocolate, broken into blocks
Preheat oven to 180 degrees celcius and prep an oven proof baking dish if you don’t have access to an oven proof, non stick skillet. Heat butter and cream in skillet over medium heat and add chocolate. Remove from heat and add chocolate. Melt using the residual heat from the pan, stirring until smooth and well combined. Set aside while you beat eggs and sugar together until blended. Sift flour and cocoa over the egg mixture and mix gently. Add warm chocolate mixture and stir until all the ingredients have been fully incorporated and you have a smooth batter. Place batter back into unwashed skillet (or greased baking dish) and bake for 30-35 minutes until just set or 40 minutes for a less fudgy brownie. Enjoy warm with vanilla ice cream and fresh strawberries or a berry coulis if preferred. Makes 6 generous portions.
The pan is beautiful – the handle doesn’t look oven proof, but it is. While it looks solid, it isn’t heavy** and only time will tell whether the non stick coating of the pan will wear off eventually. I love that you can start cooking on the stove and then move the pan into the oven to finish off the cooking process. Price wise it isn’t bad at all and when it comes to cookware it is almost always worth spending a little bit extra to get a product that will last for years to come. I see the pan I have is currently out of stock at YuppieChef but I encourage you to click the “Notify Me” link if you’d like to try it for yourself.
** I have a set of Bauer pans that I always need help with in the kitchen since I hurt my wrist doing Jui Jitsu. My left wrist literally cannot take the weight of a heavy pot or pan anymore. And while Le Creuset is gorgeous, my cast iron cocotte and casseroles are pretty weighty so finding a good quality pan that doesn’t make me break a sweat is a relief!