BergHOFF Eurocast cooking made healthier and easier

With us all being stuck at home due to the pandemic and having to cook more you might be finding that some of your pots and pans are not quite up to standard with your produce sticking to the surface. Thanks to BergHOFF Eurocast their professional range of pots and pans make cooking easier and less troublesome thanks to their non-stick, fat free healthy cooking products. How? well their cookware has a ferno ceramic non-stick surface that makes cooking easier and cleaning a dream. No oil required to cook with and simply after using rinse with hot soapy water and dry.

Courtesy of BergHOFF I was gifted a saute pan which comes with a lid and detachable handle to demonstrate to me how great their non stick pans are and how easy one pot cooking can be achieved.

BergHOFF Eurocast

For over 30 years BergHOFF has been providing households professional cookware. All their products are can be purchased from all over the world through mail-order, TV shopping channels (QVC, Ideal World TV, and Tri-Star), event shows and shops.

The BergHOFF Eurocast Cookware Range has been designed for the optimum in healthy cooking ensuring fast, energy-efficient and even heat distribution, with no hot spots whatsoever.  The base will not distort, guaranteeing stable and safe cooking. Why? as all of their cookware is made from ferno ceramic non stick material. All of which can be used on all hob types from induction, electric, gas and more. Plus making cooking easier BergHOFF Eurocast saucepans, sautepans and sauce pots all come with easy strain glass lids. In addition the complete range have detachable handles so that the pans can be used directly in the oven, as well as on any hob.

BergHOFF Eurocast cooking made easier

I have seen BergHOFF spoken about on many home shopping channels before and even seen them demonstrated at fairs but nothing quite like using it yourself will actually tell you how good they are and after using their saute pan I can highly recommend.

I was lucky enough to be sent one of their 24cm BergHOFF saute pan on a PR basis. Upon receiving my saute pan I was highly impressed by the weight, as it is extremely light plus I love the clear lid and detachable handle which it comes with.

Their non stick saute pans comes in 3 sizes on 24cm, 26cm and 28cm and start from £69.00.

I learnt that the pan was originally designed to avoid having to transfer dishes like bolognese or curries from a frying pan to a saucepot so now you can brown the meat first, add your sauce, pop the lid on and then leave on the hob or place in the oven all in the same pan!

The pan I discovered was great for frying, using as a wok, and even for one pot dishes such as casseroles. The beauty about cooking in the pan is that you don’t need oil so you can eat healthier thanks to it’s ceramic non stick material. Also it is energy efficient thanks to it’s design as it gives an even heat flow across the entire pan, which means you won’t have to burn the pan excessively high to achieve adequate heat. Plus when using the pan it is recommended to use wooden, plastic, rubber or silicone utensils as if you use with anything metallic or sharp it may scratch or gouge the surface.

I used my pan to fry some lamb mince for a pie and even made a few casseroles within it. What I loved about the pan though when it came to making the casseroles is that thanks to the depth of the pan it made it easy to cook all ingredients within. The oven proof clear lid also made it easy to see how much liquid is still present and the detachable handle is easy to move the pan to the oven. With just a swivel the handle then can be removed.

After using the pan I found it very easy to clean as well. I simply hand washed in hot, soapy water, and all food deposits, fats and oils easily lifted, so no need to wash in a harsh dishwasher. Did you know? that dishwashers salts and chemical detergents can damage the non-stick surface and the handle mechanism, causing an impaired non-stick performance and a tarnishing to the metal component of the handle.

I absolutely adore this pan and will certainly be looking at purchasing other cookware from BergHOFF’s range.

Recipes

Here are the recipes in which I made using my saute pan.

Lamb Spinach Pie with Gorgonzola (serves 4)
(by Gino D’Acampo)

Ingredients

• 3 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 500g minced lamb
• 2 garlic cloves
• 400g baby spinach leaves
• 4 larges sheets of filo pastry
• 50g salted butter
• 200g gorgonzola cheese
• Salt and pepper

Method

1. Preheat oven 190c fan.
2. Heat oil in frying pan with the rosemary, add the minced lamb and cook for 3 minutes. Stir occasionally.
3. Grate the garlic on top of the meat and cook for a further 2 minutes.
4. Add the spinach and continue to cook for 3 minutes. Season with salt and pepper.
5. Lay one sheet of filo pastry onto a board and brush with little of melted butter and place in a 20cm cake tin, letting the edges of the pastry hang over the sides. Repeat with remaining sheets until the base and sides of the tin are covered and there is a lot overhang.
6. Spoon the mince and spinach mixture into the middle of the tin and crumble over the Gorgonzola. Cover the top of the pie the overhang pastry.
7. Brush with melted butter and grind over some black pepper. Cook in the middle of the oven for 10 minutes.
8. Serve hot with your favourite salad.

The saute pan cooked the mince well. As for the finished dish it was crisp and lovely and juicy within thanks to the lamb and spinach however I found the gorgonzola too strong for my liking. However this won’t prevent me from cooking again I just will replace the cheese with feta instead which I feel works much better with lamb.

Lamb Irish Stew (serves 6)
(by Ocado)

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Ingredients

• 3 tbsp olive oil
• 1kg lamb neck fillet cut into 4.5cm pieces
• 3 onions, sliced
• 3 sticks celery, sliced
• 2 fresh bay leaves
• 25g thyme sprigs
• 700g Maris Piper potatoes (250g cut into 2cm chunks and rest into 4.5cm chunks)
• 850ml chicken stock
• 1/2 swede (approx. 350g) peeled and cut into 1.5cm pieces
• 3 carrots (approx. 250g) sliced into rounds
• 15g flat leaf parsley chopped

Method

1. Preheat oven to 160c fan.
2. Heat oil in pan and add lamb in batches, browning on all sides.
3. Set lamb aside on a plate and return pan to heat and add onion and celery. Season with salt and pepper and cook over medium heat until soften and golden.
4. Add bay leaves, thyme, small pieces of potato, stock and lamb. Season and pop lid on. Bring to simmer and then place on lid and pop into oven for 1 hr 30 mins.
5. Now squash the potato with the back of a spoon add the other potatoes and carrots to the casserole and place lid back on and pop back into oven for 45-50 minutes.
6. Sprinkle stew with parsley.

A very comforting stew full of succulent lamb and tasty soft vegetables.

Chicken with asparagus and lemon crème fraiche sauce (serves 6)
(by Mary Berry)

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Ingredients

• 50g butter
• 2 tbsp oil
• 6 small skinless chicken breasts
• 6 banana shallots, quartered lengthways
• 30g plain flour
• 400ml chicken stock
• 1½ tbsp chopped lemon thyme leaves
• 12 asparagus spears, woody ends snapped off
• 1 large lemon, juice only
• 200ml full fat crème fraiche
• 2 tbsp chopped parsley
• salt and freshly ground black pepper

Method

1. Preheat the oven to 180c fan.
2. Heat half the butter and half the oil in a saute pan. Season the chicken breasts with salt and pepper and fry, in batches, for 2 minutes on each side until golden brown. Remove from the pan and set aside.
3. Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5-10 minutes or until lightly golden brown.
4. Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock.
5. Add the lemon thyme and return the chicken to the pan.
6. Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through or cook on hob over a medium heat.
7. Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes.
8. Stir the lemon juice, crème fraiche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Once cooked serve.

The first time I had this dish was when I boarded P&O cruises back in 2015 and cooked it along with Mary Berry and James Martin and I loved it. Since then I have not been able to stop cooking it. It is a creamy lemony delight. If you love chicken and asparagus it will not disappoint.

Verdict

Why did I love this pan so much, well here the reasons:

• it’s lightweight
• non stick surface
• heat distribution
• clear glass lid
• detachable handle

So if you love cooking and looking for a pan that is lighter in weight, and non stick resulting in healthier cooking then this is the ideal pan for you. You can easily sear, fry or brown your meat / fish / vegetables without fat or oil resulting in a healthier dish. Plus all of BergHOFF cookware also comes with a 5 year warranty.

BergHOFF order yours now

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Thank you to BergHOFF Eurocast for the amazing non stick saute pan. All views are my own honest opinion.