I have reviewed the 10 inch Ozeri Green Earth Frying Pan that is in this set before so needless to say I am a big fan. I love now having the two additional sizes of this great non-stick pan. The 3-Piece Ozeri Green Earth Frying Pan Set comes with an 8, 10, and 12 inch sized pans. Perfect for those times when your stove is being fully utilized.
The Green Earth Pans aren't like other pans. They have a special coating on them called GREBLON. GREBLON is a German ceramic coating that won't give off harmful toxins like other non-stick pans do. All of the pans also have a nice heat resistance silicone handle so you don't burn your hands. I hate pans that I have to use a pot holder to move them around. They always slip and I end up feeling the heat.
I have been using these pans for a while now and I can tell you they have always done a great job when it comes to not having things stick to them. I think a lot of this has to do with the pans texture. Take a look. It's very unique and effective.
To test the 3-Piece Ozeri Green Earth Frying Pan Set I decided to make fideo. This was one of my favorite meals that my grandmother made for me when I was a child. I used to always beg for it when I visited.
For some reason not that long ago it popped into my head and I wanted to make it. Sadly, my grandmother passed away from Alzheimer's not that long ago. I wish I thought to ask for the recipe when I had the chance.
I tried asking my grandfather for the recipe but he had no idea. He did ask one of his friends for a recipe and that's what I went with. Of course I tweaked it to my liking though.
Fideo is typically a Mexican noodle type soup usually with chicken but I like to use steak. Fideo in Spanish means noodle. This dish is usually considered a comfort food.
- 8 oz vermicelli
- 3 tbsp. vegetable oil
- 3 cups chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp Comino
- 1 tsp garlic
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- small package of thin steak
- 8 oz tomato sauce
The first time I made this (top right picture in collage) I tried cooking everything in one pan. Big mistake for me. It still turned out good but I didn't like the fideo popping up everywhere every time I stirred it.
The next time I made it I figure I would cook things in separate pans and then combine them together at the end when it's time to simmer. This worked much better for me.
Heat 1 tbsp. oil over medium heat. Add in the onions, garlic, and bell peppers sautéing until tender. In another pan cook the steak over medium heat and season with salt, pepper, and Comino.
Once the steak and veggies are done cooking start browning the vermicelli in 2 tbsp. oil. Add in the steak, veggies, tomato sauce, and 3 cups chicken broth. Cover and cook on high until it boils. Then reduce the heat and simmer until the fideo is tender and the flavors meld.
All of the pans did a great job cooking the fideo. I couldn't ask for anything more. I like to add a little extra chicken broth to make it more soupy every time I reheat it. SO good! Next time I'm adding squash. Yum!! I think of my grandma every time I eat this. The good memories though. It's bittersweet.