Woll Saphir Lite - Yes, it's made with Sapphires!
I’ve just tested the Woll 28cm Saute Pan from their best selling Saphir Lite range. Despite it featuring a 6mm thick thermal base, it is surprisingly lightweight and features an impressive sapphire reinforced non-stick surface. Once again the Germans are leading the pack with innovative and mindful design, having thought of so many effective elements to include in the product’s multifaceted qualities.
The sapphire-enforced surface means that it is safe to use metal utensils with this pan. What a relief! This is such a key detail when shopping for new non-stick cookware. I have learned this the hard way a few times before. In fact, since using this Woll pan I have already thrown away my old frying pan (which incidentally came with a lifelong guarantee) because the non-stick coating had been damaged by occasional forgetfulness to turn over pieces of browning meat with a fork or to flip an omelette with a metal spatula. The sapphire-based surface also makes it far more capable to withstand higher cooking temperatures including oven baking with the handle up to 260°C. This is quite significant as most non-stick pans have a max heat threshold of around 200°C.
The Woll saute pan has even heat distribution and heats up very quickly (capable of 300C in 3 minutes), and maintains the temperature well, even when taken off the heat. This allows for its energy-saving claims. Woll claims that you will use 1/3 less energy than with other cast iron pans. Less oil is required for cooking, so there are also added health benefits from using this pan. Woll cookware is even produced with low CO2 output using state of the art technology, and are completely safe to use being PFOA free.
I particularly like the clear toughened glass lid, included with the pan. I found it useful to be able to watch my sauce reducing without lifting the lid. The pan and lid are also safe to use in the oven, so can be easily moved from stovetop to oven to finish cooking. Another clever piece of design is that the pan’s base lip has been optimized for pouring, reducing drips.
Cleaning
As with other high-performing non-stick cookware such as the Swiss Diamond Roasting tray, I found the Woll pan extremely easy to clean. It virtually needs no water, just wipes clean with a paper towel.
Shakshuka, 3 Ways
Israeli food is so hot right now and Shakshuka is the trendiest breakfast since Bircher muesli, quickly finding itself on most breakfast menus at trendy cafes across Australia. What better project for a non-stick pan, than a gorgeously gooey egg dish? Here are 3 delicious variations to try.
Serve your Shakshuka straight out of the pan with toasted flatbread, pickles, chillies, chopped coriander and a sprinkling of sumac.
1. Classic Style Shakshuka with Chorizo
INGREDIENTS:
- 1 tbsp olive oil
- 1 chorizo sausage
- 1 red capsicum, diced
- 1 red onion, diced
- 2 cloves of garlic, diced
- 4-5 large tomatoes, roughly chopped (or 1 tin of tomatoes)
- ½ tsp ground cumin
- 1 tsp paprika
- 4 eggs
- salt and pepper, to taste
INSTRUCTIONS:
Heat the olive oil in a deep frying pan.
Take the skin off of the chorizo and break into rough pieces. Cook in the oil until crispy at the edges.
Add the onions and capsicum and saute for 5 minutes until soft. Add the garlic until fragrant, another minute.
Add the spices and tomatoes and reduce the heat. Cook for around 10 minutes, add a little water if necessary. It should have a sauce-like consistency.
Make 4 wells in the tomato mixture and add an egg into each one. Place the lid on and cook until the whites are set but yolks are still runny, about minutes longer.
2. Green Shakshuka with Goats Cheese
INGREDIENTS:
- 2 tbsp olive oil
- 1 green capsicum, diced
- 3 spring onions, diced
- 2 cloves of garlic, diced
- ½ tsp cumin
- 3 cups greens, such as spinach, chopped
- 1 bunch coriander, stems and leaves chopped
- 2 tbsp dill, chopped
- 2 tbsp mint, chopped
- 2 tbsp parsley, chopped
- a few pickled jalapenos, chopped
- lemon juice
- 4 eggs
- salt and pepper, to taste
- handful crumbled goat cheese
INSTRUCTIONS:
Heat the olive oil in a deep frying pan.
Add the onions, capsicum and coriander stems and sauté for 5-10 minutes until soft. Add the garlic until fragrant, another minute.
Add the greens, herbs and jalapeños and cook for another 5 minutes until softened. Add ½ cup of water to bring it all together.
Make 4 wells in the mixture and add an egg into each one. Place the lid on and cook until the whites are set but yolks are still runny, about 5 minutes longer.
Garnish with the goat’s cheese on top.
3. Lamb Meatball Shakshuka
INGREDIENTS:
For the meatballs:
- 300g lamb mince
- 2 tbsp chopped coriander stems
- 1 spring onion, finely chopped
- 1 tsp ground coriander
- ½ tsp ground cumin
For the sauce:
- 1 tbsp olive oil
- 1 red capsicum, diced
- 1 red onion, diced
- 2 cloves of garlic, diced
- 1-inch piece of ginger, grated
- 1 tsp turmeric
- 4-5 large tomatoes, roughly chopped (or 1 tin of tomatoes)
- ½ tsp ground cumin
- 1 tsp paprika
- 1 tsp chilli powder
- 4 eggs
- salt and pepper, to taste
- juice of ¼ lemon
- 2 tbsp yoghurt, drizzled over to serve.
INSTRUCTIONS
In a bowl, combine the ingredients for the meatballs. Roll into small even balls.
Heat the olive oil in a deep frying pan. Cook the meatballs in the oil until brown all over. Set aside while you cook the sauce in the same pan.
Add the onions and capsicum and saute for 5 minutes until soft. Add the garlic until fragrant, another minute.
Add the spices and tomatoes and reduce the heat. Cook for around 10 minutes, add a little water if necessary. It should have a thick sauce-like consistency.
Add the meatballs back into the sauce, then make 4 wells in the tomato mixture and add an egg into each one. Place the lid on and cook until the whites are set but yolks are still runny, about 5 minutes longer.
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. Her blog, www.eatwhatweeat.com provides inspiration for meals that both kids and adults love. They are elegant yet simple, easy to follow recipes that are fast to get on the table and use every day ingredients.
Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
