Welcome to the Always Pan review by Signed Samantha. After a solid month of using this Pan, there were many highs and a few lows. Samantha is ready to share the moments of failure, success, and in-betweens. Did she love it?! Or would she go back in time and not hit that order button?!
… So far, this is me, pretending I’m on a reality show about the Always Pan. What do you think? … Yeah, same… Let’s go back to typical talk!
The first moment I laid eyes on this always pan, I was convinced it was true love. I’m not certain if it was the stunning design of this Pan, or if it was the variety in colours you can get. Maybe it was the fact that it is one of the most hyped-up pans I’ve ever seen. No matter the reason, I did know I needed to have it. Now I’ve used it for several dishes, and I’m ready to give you my full review of the Always Pan.
PS. this pan was not gifted, nor is this post sponsored. All of these opinions are my own about the pan (with a few of my husbands thoughts sprinkled in!) but I do make a small commission off of any purchases of the Always Pan via the links on my website.
First Impressions of the Always Pan
Is it just me, or was this Pan hyped up by being the best Pan ever to make eggs on?! If it was just me, sorry about this part of the Always Pan review but, this is not my favourite Pan to make eggs on. It was the first thing I made, and it was a disappointing moment. A small caveat being I make scrambled eggs every day, not a fried egg. A fried egg may be better? Honestly, had I left it there in my testing out of this pan, I would say don’t bother with this Pan.
Luckily, I kept going, so this Always Pan review has time to turn itself around.
Next, I made a one-pot pasta. It was life-changing. Then, I made green beans, followed by potstickers, steamed broccoli, steamed everything, chicken, and risotto – now I don’t think there is a day that goes by where I don’t use my Pan.
Pros and Cons of the Always Pan
Some serious pro’s of the Always Pan:
+ its width, but predominately its depth: there are so many fewer messes on the stove from using this Pan. You can put a relatively large chunk of ingredients into the Pan without any spillage issues.
+ it is effortless to clean *caveat being I treat this like a dutch oven and wait for it to be very cooled before I venture to submerge it in water.
+ the non-stick quality is fantastic – except for when making scrambled eggs (which still makes no sense to me! I will revisit this) but I put no oil or butter when making my eggs – maybe that’s why?
+ the steam basket it comes with allows for so much versatility in this Pan to make several things with, but it’s become my favourite pasta pan – don’t forget there is an artichoke pasta recipe below that you can make once you get your Always Pan!
+ it’s light as a feather but somehow cooks evenly without burning anything.
The two things – aside from the scrambled eggs, I will get over the egg thing eventually – I don’t love about it but can get by with includes:
+ the price, but I would argue it is worth the investment
+ the fact that you cannot put it into the oven. However, I received and reviewed a Kana cast iron pan that accomplishes this need for me.
Overall, this is a must-purchase Pan for anyone who loves to be in the kitchen. Plus, once you have it, I have the most perfect artichoke pasta recipe that is made using only your Always Pan below.
Always Pan Artichoke Pasta
Gluten-free & Vegan-able
+ 1 tbsp butter (sub vegan butter if vegan)
+ 1 shallot, finely chopped
+ 3 garlic cloves, finely minced
+ 1 can artichoke hearts, chopped
+ 1 tsp dried thyme, crushed using a mortar and pestle
+ 1 tsp dried oregano, crushed using a mortar and pestle
+ 3/4 cup of Earth’s Own culinary blend oat milk
+ zest and juice from half a lemon
+ 1/2 cup parmesan cheese, plus more for serving
+ 1/2 tsp salt + 1/2 tsp pepper (plus more to taste)
+ 1 package of dried spaghetti
+ 1/2 cup pasta water (reserve from your cooked pasta)
1. In your always pan, with the steamer basket insert, boil salted water for your pasta noodles and cook per package instructions.
2. Once cooked, remove the steamer basket and place on a large plate – reserve 1 cup of pasta water.
3. Over low-medium heat, add butter to the pan. Once melted, add shallot and garlic. Cook until shallots are translucent (~3-5 minutes). Add artichokes and cook for another 5 minutes.
4. Add your spices and the Earth’s Own culinary blend; mix well.
5. Add your lemon juice and zest, parmesan cheese, salt and pepper.
6. Add your cooked pasta and mix thoroughly to combine. If the sauce is too thick, slowly add your reserved pasta water until you’ve reached your desired consistency.
7. Serve warm, topped with parmesan.