I love Vesuvio pans. I have the three shown in this picture with glass tops: the 9.5 inch skillet, the saucepan and the Dutch oven:
These pans are from DaTerra Cucina, which makes ceramic-coated, nonstick cookware that is PTFE/PFOA free. DaTerra Cucina gave me the skillet to try out. I liked it so much I bought the saucepan. Then they gave me the Dutch oven to try out. It was as awesome as the skillet and the saucepan. I cannot recommend these pans highly enough. They cook and clean up better than any of my other pans. I now do not cook with anything else, except occasionally a cast iron skillet when I want a really hot sear. Plus, they are just cool-looking. Look at them. Don't they just make you want to cook something?
When I made Ropa Vieja recently, I used all three pans at once: the Dutch oven for the Ropa Vieja, the skillet for black beans, and the saucepan for rice. Here they are on my stovetop:
The Vesuvio Dutch Oven worked fine for browning the chuck roast for the Ropa Vieja and for the long stovetop braise. It can also go in the oven up to 450F. The saucepan made perfect rice. The skillet took my aggressive sauté of the black beans without any burning on the bottom of the pan. Clean up was quick and easy. They are dishwasher safe, but I prefer to wash them by hand, as I think they will last longer that way, and it is so easy to clean them by hand.
The skillet makes a wonderful omelette pan, as shown here:
I also used it to make a celeriac potato pancake:
It worked perfectly. I look forward to using the pans for many cooking adventures in the future.
If you want to try one of these pans yourself, the folks at DaTerra Cucina are offering a 25% discount for my readers for the next three weeks, which you can access via this link:
https://daterracucina.com/perishable-cook/
Once you start cooking with it, you won't use anything else.
So pleased you’re enjoying your pans so much! Plus, it’s fun that we get to see what you’re cooking in them!
Let us know what time to be there for dinner. 😉
I really do love them. Used the Dutch Oven to make the Ajiaco (Cuban Pepper Stew) last week, that I learned to make in Cuba from an owner of a restaurant named after the stew, Cuba’s national dish. The Dutch Oven worked great to first brown the meat, then to sauté the sofrito, then to sweat the root veggies, then to simmer and reduce the stew once I combined them all with water and chicken stock. Great one pan meal. A champ at all tasks and clean up was a dream.