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Gifted product.
Finding eco-friendly cook ware is still a bit of a challenge, so I found. There are some brands available on the market but they are a little too expensive. This is why I was really glad when I get in touch with Lifestyle Brands the distributor of MarsterClass cookware products. They have kindly sent me a set of MasterClass Can-To-Pan Recycled Aluminium & Ceramic Non-Stick Frying Pan Bundle to test out.
About the MasterClass Cookware
Well, just like the name suggests it, they are made with recycled cans. Like, you know, your tomato and baked bean cans, that one. They are built to last very long. Not only are they made from 70% recycled cans, but have a robust ceramic non-stick coating that’s 100% free of BPA, PTFE, PFOA and cadmium. Aluminium and ceramic are a dream team. The aluminium heats fast, passing energy across the ceramic-coated surface. This stores the heat like a furnace, allowing for low-energy, high-temperature cooking. They are dishwasher safe too.
The bundle offer included 4 pans: 20cm, 24cm, 28cm & 30cm. RRP is £164.96
What I thought about them
These are excellent non-stick frying pans. They indeed heat up very quickly and distribute the heat evenly. They are also non stick! So they don’t need much greasing either, which means you can cook with little or no oil. For this reason they have another great advantage: they clean easily.
For the bundle price they are a fantastic deal, as all eco pots and pans (what I was looking at to buy) start around the £40 mark individually.
I tested them with this quick veggie fried rice recipe, which I’ll share so you can make it too!
Vegan Fried Rice With Portobello Mushrooms, Red Pepper and Spinach
This is a very simple and quick mid-week dinner recipe (just the way I like mid-week dinners), you can have it as a main like me or it can be a lovely and rich side dish. In my view it’s lovely both hot or cold.
Vegan Fried Rice with Portobello Mushroom, Red pepper and Spinach
Ingredients
- 200 g brown rice cooked as per instructions
- 100 g portobello mushroom sliced
- 1 medium sweet red pepper sliced
- 100 g fresh spinach leaves
- 3 cloves garlic minced
- 1 thumbsize ginger finely chopped
- 1 handful samphires
- 1 tsp pure sesame oil
- 1 tbsp olive oil
- 1 tbsp soy sauce
- salt and pepper to taste
Instructions
- Cook the rice as per instructions. (I normally wash it and soak it for overnight so it cooks quicker.)
- In the frying pan fry the garlic and the pepper with the oils for a few minutes.
- Add the mushroom, ginger and spices and sauté for another few minutes until the mushrooms cooked.
- Add the samphire and cook for a minute or two.
- Finally add the spinach an let it half wilt (takes about a minute).
- Last step is to add the cooked rice and cook the whole thing for 3 minutes more. Serve immediately, or cold.
If you liked this recipe, check out my other quick meal ideas:
Simple Vegan Roasted Aubergine and Romano Pepper Spaghetti
Vegan Sweet Potato And Carrot Soup With Ginger
Simple Oriental Stir Fry (Vegan Recipe)